Indianapolis Times, Volume 48, Number 20, Indianapolis, Marion County, 3 April 1936 — Page 36

PAGE 36

SPRING SALADS ARE WELCOME MENU CHANCE Crisp, Green and Tender, They Add Variety to Daily Meals. THE salads that come in the spring, tra-la, are my favorites of the year—crisp and green and tender and tempting at a time when you feel as if every day is blue Monday. BtufTed pepper salad is unusual and quite Inexpensive. If you serve a hot soup for th° first course, the salad will do as the main dish for family luncheon, too. * Stuffed Pepper Salad One cup cottage cheese, 4 tablespoons thinly sliced new green onions, 1 cup stoned and sliced steamed prunes, >4 teaspoon salt, 5 4 teaspoon pepper, 2 large sweet green peppers. Remove tops from peppers and -t 'rods and itch. Drop into boiling water and boil three minutes. Drain and cool. Cut in slices one inch thick. Combine cottage cheese with onions, prunes, salt and i-Place pepper rings on a bed of lettuce and fill each ring with cheese mixture. Use about three rings for each salad plate and put a spoonful of mayonnaise in the center. Garnish with paperthin slices of radish and a dash of paprika. Macaroni Salad One cup macaroni, 1 cup diced celery. 1 tablespoon minced onion, 4 tablespoons chopped green pepper, 2 hard cooked eggs, canned red pepper, salad dressing, lettuce. Cook macaroni in boiling salted water. Drain and blanch. Chill. Add onion and mix thoroughly. Add celery and green pepper and enough salfid dressing to make quite moist. Arrange on a bed of lettuce and garnish with strips of pimento and slices of hard-cooked eggs. This salad dressing is made with oil and is excellent with all vegetable salads. Salad Dressing Three eggs, 1 tablespoon sugar, 1 teaspoon salt, M teaspoon mustard, Vi teaspoon pepper, Vi cup oil, Vi cup vinegar. Separate eggs, putting yolks in top of double boiler. Add sugar, salt, mustard and pepper and mix smooth. Beat in oil and then beat in vinegar. Cook over hot water, stirring constantly. Remove from heat the instant the mixture begins to thicken. Cool and add the whites of eggs beaten until stiff. Stuffed beet salad is another good luncheon salad; good with a fish dinner, too. Stuffed Beet Salad Four good sized cooked beets, 12 pimento stuffed olives, 1 package cream cheese, 2 cups shredded cabbage, Vi teaspoon celery seed, 2 tablespoons lemon juice, 4 tablespoons oil, 1 teaspoon sugar, V 4 teaspoon salt, few grains pepper. Scoop out inside of beets to form cups. Let stand in French dressing for an hour or longer. Chop olives and combine with cream cheese. Fill beets with mixture. Season cabbage with sugar, salt, celery seed and pepper. Toss lightly with a fork and add lemon juice. Mix well and beat in oil. Serve stuffed beets on bed of cabbage and pass extra French dressing. Plain brown bread and butter sandwiches and rye bread and butter sandwiches are perfect to serve with any of these salads.

Spinach Ring Mold With Creamed Shrimp

3 cups cooked spinach 1 teaspoon grated onion 1 tablespoon butter 1 teaspoon salt 1-fi teaspoon black pepper 1-3 teaspoon paprika 2 eggs 3 rups cream saura >4 eup line bread crumbs 1 to 2 cups whole canned shrimp Chop spinach fine and add grated onion which has been browned in butter. Season with salt, black pepper, paprika and add the well-beat-en egg yolks. Mix the spinach with one and one-half cups of cream sauce and fold in the well-beaten egg whites. Place in a buttered ring mold and dust with bread crumbs. Place in a pan of hot water and bake in a moderate oven (350 degrees Fahrenheit) for 20 minutes. Loosen the spinach by pressing from the side of the mold. Heat the shrimps with the rest of the white sauce. Garnish and serve.

Cashew Cup Cakes

1 2-S cup* lifted rake flour l<i tcupooni double-acting baking powder ]-3 rup butter or other shortening 1 rup sugar 2 eggs, unbeaten i) eup chopped eashewt Va rup milk 1 teaspoon lemon or vanilla extract 2 tablespoons melted butter H eup light brown sugar, firmly parked Sift flour once, measure, add baking powder and sift together three times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add eggs, one at a time, beating well after each. Add 4 cup chopped nuts and mix. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Turn into greased cup-cake pans, filling them 2-3 full. Bake in moderate oven (375 degrees minutes. Before removing from oven, combine melted butter and sugar, add nuts and mix; sprinkle jnixture on top of cakes and make five minutes longer, or until cakes are done. Makes two dozen small cup cakes.

Rhubarb Pie

i S caps rhubarb cut in Inch lengths m cup* sugar X tablespoons flour 1 eg* few grains salt i plain pastry for double crust { Mix and sift flour, sugar and salt pad add to rhubarb. Add egg. unbeaten. and mix thoroughly. Turn into a deep pie dish lined with plain pastry', cover with top crust and

Delicious ‘Old World’ Food Served Amidst Chicago’s Downtown Flurry

-a A > .>. -v - * 3 I V jLr-, Fr ° m A Blt Cf s,eden ' Chicago) M ii r, r< Hr oeuvre-—railed the ' W \ 9 9 gasbord”—prepared according to

Candles Flicker as Maidens in Swedish Dress Serve Diners. BY MARY E. HAGUE NEA Service Staff Writer Tucked away between big buildings in the heart of Chicago is a charming old-world inn, its walls hung with quaint Swedish embroideries and reproductions of famed paintings. Old-fashioned fire-places with pokers and brushes, brass and copper kettles, hand woven linens and hand-hewn furniture from rural Sweden furnish a romantic atmosphere. By the flickering light of candles, maidens in colorful Swedish costumes serves you, or you may help yourself to Smorgasbord while the hot supper dishes are prepared in the kitchen. Shrimps Are Suggested Mrs. Vera Nordstrand, native of Sweden, and owner of A Bit of Sweden, suggests shrimps ala Newburg served piping hot as the main dish for an inviting Smorgasbord supper. Made with fresh shrimps, plenty of milk, cream and butter, and topped with parmesan cheese, this is a substantial dish. To go with it, have goat cheese, molded vegetable salads, liver paste, boiled fish with Hollandaise, beet and herring salad. Mrs. Nordstrand likes to use fresh shrimps in season, but canned shrimps may be substituted if fresh ones are not available. Shrimps ala Newburg One pound fresh shrimp or 2 cans shrimp. 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, % cup cream. 2 tablespoons sherry, V 4 teaspoon salt, 14 teaspoon pepper, few grains sugar. If fresh shrimp are used, cook them in boiling salted water for 20 minutes. Remove from shells. Make a cut along the outside of the shrimp, either freshly boiled or canned, and remove the black line. Melt butter in sauce pan, add shrimps and cook over a low fire for five minutes. Sift over flour and stir carfully with a fork until absorbed. Add milk and cream and cook and stir carefully until sauce boils. Sprinkle Grated Cheese Add sherry and seasonings and put over hot water pan of chafing dish to keep hot for serving If you cook this in a sauce pan which can be sent from the stove to the table a chafing dish isn’t necessary. Sprinkle with grated cheese and serve in pastry shells or on toast points. For a delightful dinner serves buttered potatoes or rice, cauliflower Hollandaise and a Swedish pastry with the fish dish. Princess Astrid is the name of a delectable pastry that Mrs. Nordstrand says is a favorite dessert with her visitors. To make it, hollow out a delicate butter-sponge cup cake, fill a creamy custard and top with whipped cream. Butter Sponge Cup Cakes Three eggs, 1 cup sugar, 4 tablespoons melted butter, Vi cup cold water, *4 cups flour, 2 teaspoons baking powder, few grains salt, Vi teaspoon vanilla. Mix and sift flour, salt and baking powder 3 times. Beat yolks of eggs until thick and lemon colored, beating in sugar. Add water and dry ingredients. Beat in melted butter and fold in whites of eggs beaten until stiff. Add vanilla and fill cups two-thirds full. Bake 20 minutes in a moderate oven (350 degrees F.).

Butter Icing

V 4 cup butter 2 rups confectioner's sugar H teaspoon salt 1 teaspoon vanilla Cream butter until soft and smooth. Add salt and sugar. Add vanilla. Mix thoroughly.

easiest way without having or w jl / absorb until

Greens Offer Roughage and Vitamins in Meals

Growing Bodies Need Vitamin 'A’ Contained in Leafy Food. In any city market at this minute you can find at least a dozen piles of vivid greens, each one rich in iron, suphur, phosphorous and that important vitamin A that bodies need to grow on. They have other virtues, too, these emerald piles, for they provide roughage and are cheap just now. Tender, fine-textured and deliWATER SUPPLYHEADS TO MEET C. K. Calvert to Preside at Convention Opening at Purdue Tuesday. Times Special LAFAYETTE, Ind., April 3. Water supply executives from all sections of the state will open the twenty-ninth annual convention of the Indiana section of the American Water Works Association at Purdue Tuesday. The initial feature of the threeday meeting is to be a round-table discussion cf the lessons taught water works managers by the recent severe winter. C. K. Calvert, Indianapolis sewage disposal plant superintendent, is president of the state group. Other officers include John A. Bruhn and B. A. Poole, both of Indianapolis, and E. F. Jones, Greensburg. Beginning Tuesday morning, sessions are to continue until Thursday afternoon, with the university Memorial Building as headquarters. A part of the program is to be devoted to suggestions of better methods of public fire protection, speakers including Frank C. Jordan, Indianapolis Water Cos. secretary; Clarence Goldsmith, National Board of Fire Underwriters; and Clem Smith, state fire marshal. The annual dinner Wednesday night is to be addressed by Frank A. Barbour, Boston, national association president. W. W. Brush, New York, and Fsrry E. Jordan, Indianapolis water plant engineer, also are to speak. Mr. Jordan, immediate past national president, has been awarded the organization’s medal for development of new methods in making water analyses, and for his work in public health matters. SABOTAGE ATTEMPTS STIR HIGHWAY CAMP Shots Fired, Dynamite Found in Steam Shovel Gears. By United Press BRAZIL, Ind., April 3.—Labor “terrorism” was blamed today by U. V. Price, Bloomington contractor, for sabotage attempts at a highway construction camp on State Road 59, near Ashboro, south of here. Several shots were fired into the camp last night and two dozen sticks of dynamite were found between gears of a steam shovel. Price said he had been visited by men claiming to be union representatives who demanded union wages be paid on the project. His contract with the highway department sets the wage scale at 54, 43 and 37 ! 4 cents an hour and requires that workers be taken from unemployed rolls.

THE INDIANAPOLIS TIMES

cately flavored, greens like spinach and sorrel should be cooked without extra water. The drops that cling to the leaves after washing will give sufficient moisture. *The coarser leafy greens, like dandelions, kale, chickory and escarole, need a small amount of water, which should be boiling when the green are added. Greens Are Good Raw Many greens may be used raw as a salad. Or they may be molded and chilled after cooking and served with a piquant dressing. Chickory and escarole are more succulent if they are cooked when they are young and a pale green color. When fully mature, the leaves become yellowish and are better eaten raw with any good salad dressing^. Avery simple way to cook beet greens is with bacon fat* and a thick slice of lemon—rind and all. This gives the greens an excellent flavor without the bother of making a tart sauce. By the way, you can have many a fine mess of greens from thinning the rows of beets in your garden this spring. Beet Greens With Lemons Two pounds beet greens, 4 tablespoons bacon fat, Vs lemon, y 2 cup boiling water, l teaspoon sugar, % teaspoon ginger, M teaspoon salt. Wash and chop greens. Put into a sauce pan. Mix and sift sugar, salt, ginger and pepper and sprinkle over greens. Cut lemon in two or three slices and add with fat and water. Cover and cook hard for 20 minutes, stirring frequently to prevent sticking. Let stand over a low fire for 15 minutes. Remove slices of lemon and serve hot. Baked escarole is good for luncheon or with a pork dinner. All varieties of greens are lacking in fat so a fat meat should accompany them. Baked Escarole One bunch or two pounds escarole, 4 tablespoons bacon fat or butter, l bouillon cube, y 2 cup boiling water, salt and pepper. Blanch escarole by plunging into boiling water for five minutes. This removes excess bitterness. Drain and put into a buttered baking dish. Dissolve bouillon cube in boiling water, add fat or butter and salt and pepper and pour over escarole. If you use bacon fat, less salt will be necessary than if a less salty fat is used. Cover baking dish and bake in a moderate- oven 350 (degrees F.) for 30 minutes or until tender. Serve from baking dish with stuffed pork chops or a slice of ham baked in milk.

GRAV-WASH GRACE and why she longed for the summer sun, UNTIL . . .

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DINNER SHOULD HAVEGONTRAST Tart Sauce Improves Flavor of Main Dish of This Meal. Contrast is the keynote of the successful fish dinner—contrast in color, texture and taste. A tart sauce for the fish improves the flavor and the fish itsself determines whether this sauce shall or shall not be rich with butter. The varieties of fish we term lean fish need more seasoning in their cooking, too. The richly flavored varieties need comparatively little fat and seasoning. You prepare a planked fish dinner much as you do a planked steak. Add two or three vegetables in addition to the border and there’s your dinner all on the plank. Heat your plank, which has been well oiled, in a hot oven (400 degrees F.), for 19 minutes. Arrange the fish on it and if you are cooking a lean fish like bluefish brush with melted lemon butter. Sprinkle with salt and pepper and bake in a hot oven (400 degrees F.) for 30 to 40 minutes, depending on the thickness of the flesh. While the fish is cooking prepare mashed potatoes and the other

Before You Buy Any Make Electric Refrigerator ACCEPT THIS OFFER IfC to have anew of t? Y SHELVADOR 111 IS! I 11 In Your Home on Absolute Bull rD rr E9| PXVPj IS I® trial CROSLEY in Comparison with other makes Priced from 5-YEAR GUARANTEE it li jH I 9 389 £b9B|V #Many models have hermetically sealed 9191 v units. •The Shelvador feature gives you more usable space. NO MONEY DOWN ' HSBWSKm On Meter Plan —Mo Carrying Charge Official Headquarters in Indianapolis for all Crosley Products

vegetables, broiled tomatoes, perhaps. Broiled Tomatoes Peel tomatoes and cut in halves crosswise. Cut a thin slice from rounding end of each half. Dip in melted butter, sprinkle with salt, pepper and a few grains of sugar and dip in fine bread crumbs. Dip in egg lightly beaten and then again in crumbs. Put in a well-oiled broiler and broil six to eight minutes. You can use sweet potatoes to make a border instead of the usual Irish potatoes if you like—more colorful, too. Boil just us you would white potatoes, then put through a ricer to make very smooth. Season well with salt, pepper and butter, then beat in thin cream to make very light and fluffy. Planking is one of the most unusual and most attractive ways to serve fish. Whole fish with fairly thick flesh may be planked whole or split and laid flat. Steaks and fillets are extra good planked. A salad of cress and apple goes well with fish. Choose a crisp tart apple and cut in eighths after paring. Remove core and drop into lemon juice. Let stand in the refrigerator for an hour or longer to chill thoroughly. When ready to serve, arrange on a bed of crisp, cool cress and sprinkle with grated cheese, serve with French dressing. Creamed Ham Creamed ham is as good on hot waffles as it is on toast. Or it can be served in pop-overs.

ACCOUNTING BOARD IS TO WITHHOLD FINDINGS State Investigating Bureau Head Announces Election Policy. Following its usual practice, the State Accounts Board will not make public for 30 days preceding the primary and general election, any investigations it is making of public offices. William P. Cosgrove, chief examiner, said the board has carried out

We take this opportunity to thank all of you who attend the opening of our newly equipped store . . . and we offer you some real buys for Friday and Saturday. Purt Pork Siusigs 2 lb. 25c p ur( Lard, 2 lbs. 25c Cb"M, Brick sr Crew, lb. 18c SM#ii Llvlri 2 lb*. 25c Boil'ng Best, ib. 9c V **\ r ß h rm, ’,' b ' — lc Bml Roast, lb 121/ 2 c v,al cho P*' lb ,2 '/2 Beef Sleak, lb 15c Veal Roast, lb 15c Lamb Staw, 1b._90: Shoulder, Ib.J2V2C; Let, lb._ 15c BEER I I r "* l ' I **•* „ PICNICS BONES !!■”* | 14c _J 6lb. 25c

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-APRIL 3, 1936

that policy for several years in order to prevent political capital being made of Its actions. Reports of alleged discrepancies in accounts frequently bring discredit upon innocent persons, Mr. Cosgrove pointed out. Still Operator Is Hunted Police searched today for a onelegged Negro, believed to have been operator of a still in a dilapidated house at 2057 Valley-av. The still was discovered yesterday.