Indianapolis Times, Volume 48, Number 56, Indianapolis, Marion County, 15 May 1936 — Page 27

MAY 15, 1936

STARCH PUDDING IS INEXPENSIVE AND NOURISHING

Suitable for Children and 4 Invalids: Should Please Adults, Too. - Among nourishing, Inexpensive desserts, a perfectly made cornfrrach pudding holds close to first place. Delicate in texture and flavor. It Is suitable for children and {nvalids and yet should please the mast fastidious grown-up. ; Thorough cooking and the right froportion of coihstarch to milk are he secrets of a delicious cornstarch pudding. Excellent prepared pudpings are on the market and require only the addition of milk, according to the directions on the package. Should Hold Shape 1 If eggs are used in your pudding, frmember never to add them to the hot cornstarch mixture. The heat will cook the tiny particles of egg almost immediately and a speckled mixture will result. Instead, pour the cornstarch mixture slowly into the beaten egg, stirring constantly. When thoroughly blended, return to double boiler and cook one minute. The starch mixture must be well cooked before combining with egg. A cornstarch pudding should be Stiff enough to hold its shape when tinmolded, but not hard and solid. Its texture should be perfectly amooth and tender and its flavor drlicate but not insipid. ' The following rule for vanilla cornstarch pudding can be varied in several ways •' adding tw'o squares of melted nocolate to the Cornstarch and sugar before the scalded milk is poured over it, or by putting in nuts. Cornstarch Tudding Two cups milk, three tablespoons Cornstarch, six tablespoons sugar, bne-quarter teaspoon salt, one egg, pne-half teaspoon vanilla. Scald one and three-quarter cups milk in top of double boiler. When tiny bubbles appear around the edge pf the milk it is hot enough. Mix cornstarch and two tablespoons sugar with remaining cold milk. Stir until perfectly smooth. Pour about half the scalded milk into the rold milk mixture, stirring rapidly. Add this to milk in double boiler, Stirring constantly. Cook and stir pntil thick and smooth. Cover and cook over hot water, stirring occasionally, for 20 minutes. The water in the bottom of the double poiler should be kept boiling. ; Beat egg slightly with remaining sugar and salt and slowly add cornitarch mixture, stirring constantly. Return to double boiler and cook one minute. Remove from heat and let cool a few minutes. Add vanilla and beat well. Turn into molds Which have been dipped in cold

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water and let stand until cold. Chill thoroughly before serving. A nice way to serve this pudding to grown-ups is to put a teaspoonful of sweetened sherry in each sherbet glass, add the pudding and pour over another teaspoonful of sherry. Top with whipped cream or a sauce such as is served over ice cream. Beef Stew With Dumplings l’/i pounds shank of beef 4 tablespoons floor 1 teaspoon salt Pepper ft small onion* ft small carrots 3 turnip* quartered ft potatuea quartered Have meat cut in cubes of suitable size. Mix the flour, salt and pepper, and roll meat In it. Pry out some of the sutt from the meat in a frying pan. Brown the pieces of meat, stirring to prevent burning. Transfer the meat to a stew kettle, and covver with boiling water. Simmer unti Lender, about three hours. The vegetables are added the last hour of cooking. The dumplings are put in 15 minutes before serving. Orange Biscuits 2 cups flour Vi teaspoon salt 1 tablespoon sugar 4 teaspoons baking powder 4 tablespoons shortening a '\ cup milk IK sugar cubes 14 cup orange juice Sift dry ingredients together. Cut in the shortening. Add milk and mix with fork until flour has just been moistened. Turn out on floured board and knead lightly for a minute. Pat out to ts inch thickness. Cut with floured biscuit cutter. Place on baking sheet. Into the top of each biscuit press a cube of sugar which has bpen dipped into orange juice. Bake 12-15 minutes in hot oven (450 F.). Serve hot.

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Vegetable Souffle

Mix a half pint of vegetable puree with a half pint of mushroom sauce. Beat Into this the yolks of three eggs and the very stiffly beaten whites of four eggs. Turn into a buttered souffle dish deep enough to let the mixture rise to three times its height. Bake in a moderate oven 15 to 20 minutes. Mushrooms and Peas Mushrooms and peas are a delicious combination. Cook peas in as little water as posslole until tender, letting water cook away when done. Then add mushrooms which have been sauted in butter. Onehalf cup mushrooms is enough lor two cupc cooked peas. STEIN’S MARKET —Free Delivery—--3358*62 N. Capitol—TA-6PO3—TA-6004 B-E-E-R Circle City per case $1.39 Liebsr Lager- ) $ 59 Patrick Henry { | = Cook’s ) *4 7 e Sterling j * | = Hudepohl $1.85 We Carry a Complete List ol Fanned Beer and Ales. CanadaDry Gi A n ,T Coffee ch or* Ko^We-Ba° rn lb . 25c Criseo 3 can 52c Crystal White &f p p , 5 & 25c Super Suds 15c Miracle Whip Kraft quart 35c Salad Dressing 25c Tomato Juice Irmaur'# „£ a c n an,2sc Peaches „r P rS? 2 29c Del Monte Peas 2 *° ns 3 25c VAN CAMF’S SALE Red Beans, Turk and n . , _ _ Beans. Spaghetti or 3 r i,n ' 2&C Vegetable Soup w size cans Domino Sugar 5 J r h tnn 27c New Peas 2 1M - 15c Asparagus lb - 5c Green Beans tringless 2 lbs. 9c Strawberries vm lOc Radishes or Green Onions 4 lunches 10c Oranges C .K. 2 -29 c New Potatoes 10 ,bs - 29c SWIFT’S .SELECT MEATS Chuck Roast lb 17c Swiss Steak shoulder lb - 20c Round Steak ,b - 27c Veal Roast ,b - 18c Veal Chops >b 27c Pork Roast , b .25c Cottage Ham Lean and Meaty Sliced Bacon Hi,gemeier lb 30c Smoked Sausage HilKcmr i£f2sc Butter Country Ron ib. 27 c Pure Lard Hil * emeier 2 ,bs - 25c

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