Indianapolis Times, Indianapolis, Marion County, 5 June 1936 — Page 33

ESSERT NOVEL DISH FOR PARTY

Evening Party; You'll Like It.

‘Many parties are given at this of the year for young people

from school, and natur- |

all parties mean refreshments some sort. To select something Berenting: 2 a little different, and _~ with airy, cheery feeling nl reflect the spirit of the : graduate going forth to conquer the world, is the aim of almost ‘every hostess. © FPruited angel dessert may be just what you are looking for. . . Bake an angel food cake in the “usual shape, and afterwards hollow

out the center to make the hole

darger. Pill the center with some luscious, mellow ice cream, may be ‘vanilla, maple mousse, mocha or pecan. © Over the surface of the cake and dce cream pour some fruit sauce and allow the fruit to fall around ~ the side of the cake. To make the sauce, drain the syrup from a can of raspberries, loganberries, strawries or whatever fruit is preor

erred. Boil the syrup down to e it thicker, and then combine with the fruit and chill before

Apricots, Peaches Good

Instead of berries, the canned whole apricots or sliced peaches are tt active to use. Prepare the syrup pt same as for berries. These

fruits are colorful and the flavor blends well with the cake and ice cream. : nw Souany is having the whole comg to the table on a large BE 80" every one can see how elegant it looks. I ad of having the cake left in this whole shape, you might like to cut it into pieces the right size to serve, Butter them slightly and toast to a delicate brown, and serve “‘jce cream beside the cake with the fruit sauce over all, or over just the ice cream. The flavor of toasted angel food is delicious, and instead of using ice cream, the fruit sauce is enough flavor and interest. These desserts may be the closing touch of a luncheon, or may ‘be just the only thing served for an eveping party. A cup of hot coffee would be good with it in that case.

Nut Muffins

Two cups flour, 2 teaspoons baking powder, 2 tablespoons sugar, 1 teaspoon salt, 1 egg, 3-4 cup milk, 4 tablespoons melted butter or other

shortening, 1% cup broken nut meats. Sift flour once, measure, add bak- . Ing powder, salt and sugar' and sift again. Beat egg well and combine With milk and melted butter. Add nuts to dry mixture and stir lightly. Then add liquid mixture and stir t enough to dampen all the. flour. not. try to beat smooth. Bake in greased muffin pans in a hot oven (400 degrees F.) for 20 to 25 minutes. Serve war « If you have an: electric grill, bake Jelly pancakes at the table. For a ‘heartier note, roll’ the pancakes around broiled sausages or bacon.

Layered Strawberry Pie

# One package of strawberry flawored gelatin, 1 pint warm water, 4 ‘tablespoons sugar, 1 cup sliced Strawberries, 1 baked 4-inch pie

shell. = Dissolve. gelatin in warm water. JAdd sugar to strawberries and com“bine with halt of gelatin mixture. “Chill until slightly thickened and

gun into cold pie shell. Chill until |

= Chill remaining gelatin mixture uhtil cold and syrupy, place bowl 4n pan of cracked ice or ice water ‘and beat with a rotary beater until fluffy and thick like whipped cream. ur over firm gelatin in pie shell. fll until firm. Garnish with ‘cluster of whole strawberries.

Ham Salad

d mayonnaise to make moist Ag on crisp lettuce. Garnish

th slices of hard cooked egg.

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WILSON

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Bread toasted to a crisp brownness and liberally buttered, milk heated until it steams, but not to boiling—there’s a combination that’s equally ideal for breakfast or midnight snack.

BY MARY E. DAGUE NEA Service Staff Writer

OST Sunday night suppers were knewn in our house as “a trip to the cupboard,” and as I remember them, they were not unlike the pantry parties of today. There was always the roast .or chicken left over from the heavy Sunday dinner. to use for sandwiches, plenty of milk for bread and milk, pickles, celery and tomatoes in season with cake and cookies to finish off. The most popular supper of them all was the bread and milk one. Summer and winter ‘this combination held first place. i Hot milk toast is a nice variation of plain bread and milk. Accompanied by fruit, hot milk toast for breakfast starts the day pleasantly, too. The feeling of well-being produced by such a breakfast = will ease more than one trying situation during the morning.

Serve Three Slices of Bread

For each serving of hot milk toast allow three slices of bread. Toast and butter. Put into a hot soup plate or bow! and cover with hot milk slightly salted. The best way to heat milk is over hot water but if you are in a hurry, put it in a sauce pan directly over the heat and heat with a rotary beater. Be very careful not to overheat; that is, make it hot but don’t let it come to ‘the boiling point. A combination of white and brown bread in the toast bowl'is fun for children and if you top a dish or hot milk toast with a poached egg you will have a fine luncheon dish. A spicy cookie or cake tastes particularly good with a bland food like milk.

Roait Lamb Salad

One cup of cold roast lamb diced, 3 - cup -diced cooked potatoes, 1% cups cooked peas, % cup of diced raw carrots, 2 cup of diced celery, 12 cup of mayonnaise, 1 tablespoon vinegar, 14 teaspoon salt, few grains of white pepper, 14 teaspoon paprika, few drops onion juice, % cup diced pineapple (optional). Add vinegar, salt, pepper, paprika and onion juice to mayonnaise. Combine vegetables and add prepared mayonnaise. Let stand, closely covered, ‘in the refrigera= tor for an hour or longer. Add lamb and mix lightly. If you use the pineapple, add it with the meat.

‘Serve on crisp lettuce leaves.

Jelly Pancakes

One and one-half cups cake flour, 11% teaspoons baking powder, % teaspoon salt, 1 teaspoon sugar, 2 eggs, 1 cup milk, 2 tablespoons butter or other shortening. Separate whites from yolks of eggs and beat yolks with milk. Sift flour once, measure and add ‘salt, sugar and baking powder and sift again. - Add”“milk mixture gradually, beating until smooth. Add shortening. Fold in whites of eggs beaten until stiff. Bake on hot greased griddle, browning first on one side and then on the other. Spread with jelly and roll.

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NEW ENGLAND BOILED DINNER

A “boiled” dinner is another suggestion for a busy day, that is, if you have time to prepare the vegetables earlier in the day and have them ready to put in about an hour before dinner time. 4 pounds corned beef 1 smal cabbage 3 large carrots 6 medium onions 6 small parsnips 6 medium potatoes 2 small turnips Wash meat in cold water. If very salty, soak half an hour in cold water or let come to boil and drain. Place meat in kettle, with boiling water to cover. Let simmer 3 to 5 hours or until tender. One hour before serving add all tHe vegetables. Serve attractively arranged on a large platter.

SPICED CUP Ag

One-half cup shortening, 1 cup light brown sugar, 1 egg, 1 cup sour milk, 2 cups flour, % teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, % teaspoon cloves, 1 cup raisins, 3; cup nut meats, 2 tablespoons lemon juice, 1 teaspoon baking powder, 1% teaspoon salt. Cream shortening and sugar. Beat in egg. Mix and sift flour, salt, soda, baking powder and spices, Add nuts and raisins to dry ingredients. Add sour ‘milk and lemon juice to first mixture and stir in dry mixture. Pour into oiled and floured cup cake pans or in paper baking cups. Bake in a moderate oven (350 degrees F.) for 20 minutes. Cool and cover with frosting. |

Coffee Ice Box: Cake

i One package of prepared vanilla arrow-root pudding, 1 cup of milk, 1 cup of strong fresh coffee, 1 cup of whipping cream, 2 dozen vanilla |. wafers. Mix pudding’ with milk and add coffee. Bring to the boiling point, stirring constantly. Cool. Fold in cream, which has been whipped until firm. Line a loaf pan with waxed paper. Cover bottom with a thin layer of pudding mixture. Place a layer of vanilla wafers on top and then cover with anofher layer of pudding mixture. Continue layer for layer of wafers and pldding mixture until all is used. Chill in refrigerator over night. Unmold on platter, remove waxed paper and cut in slices to serve.

Don'ts or June Bride’s. Use.

Here are fruit and vegetable do’s and don’t’s for the June bride,

Who, While 1a} 4 inesperienced asl,

she used tobe, still needs advice.

Whenever ' fruit is cooked, be if

| fresh or dried, do not add sugar! | until the fruit is tender. -is added sooner, the skin tends to

If sugar | toughen and the texture of the

fruit is hard, nor will the fruit}

be as sweet and delicately flavored. The more acid the fruit, the more important the rule. Keep this in mind when you make apple sauce. Never let fruit stand in water. Wash: it. thoroughly and carefully, then drain and use at once. .

Same Rule for Vegetables

This rule applies to vegetables. Wash them well and prepare for cooking. If they are wilty, they may be put into water just long enough +0 freshen them. ~ This should be done before they are

trimmed or cut in any way.

The rules for cooking vegetables will ‘bear repeating. First use as little water as will prevent burning. Second, take care not to overcook. Third, cook in actively boil-

ing water and fourth, add salt when

the vegetables are half-cooked. Most of the succulent summer vegetables will cook in 20 to .30 minutes. So if the “half done”

stage confuses you, add salt at the

énd of 10 minutes. Cook Uncovered

Cook green colored vegetables uncovered if you would preserve their color. Strong-juiced vegetables, such as cabbage and onions should be cooked uncovered, too, in a large amount of water. A thin white sauce, the consistency of rich cream, is delicious over green beans and peas. A thicker sauce that coats the vegetable is used for new potatoes and cauliflower. But no matter how thick the sauce may be it always is made the same way.

First melt the butter over a low}

fire, when bubbly stir in flour and blend until smooth. Then slowly add the cold liquid, stirring constantly. A Two : tablespoons butter, from two teaspoons to two tablespoons flour (the more flour, the thicker the sauce), and one-half teaspoon salt are the proportions to use with one cup liquid to make one cup sauce, -Vegetables must, of course, be drained before combining with the sauce.

How to Cut Down Recipes

Most recipes make too much for a family of two. My own recipes are planned to serve four. The average recipe found in standard cook books is calculated to serve Six... So if you use half the recipe you will have plenty for two persons. Only do be sure to use half of each

: snetedient when you reduce a recipe.

e eggs are ealled for it's a good ae to use three small ones. When you use packaged goods follow the instructions on the box explicitly. The Thanufacturer has ‘gone to great trouble. to provide you with these difections and they are planned to .give you full satisfaction in using his product. If, after this first trial, your personal | taste demands a change you can’ make it.

Hasty Apple Rice Pudding

1 cup rice 6 apples cut in medium thin slices 3 cups milk 1 cup sugar 2 egss 1 teaspoon cinnamon combined with : 1% cup sugar 15 teaspoon salt

Wash rice through many waters. Drop into rapidly boiling water and boil hard for five minutes. Drain. Put half the apples in a buttered pudding dish and sprinkle with sugar and cinnamon mixture. Cover with half the rice and sprinkle with salt. Add remaining apples, sugar and cinnamon mixture and cover with remaining rice. Sprinkle with salt. If you are going to cook it on top of the stove, heat whole eggs with sugar and add milk and salt. Pour over mixture, cover and cook over a low flame until rice is tender; it will take about one hour. To bake in oven, heat yolks of eggs with sugar and add milk. Pour over rice and apple mixture and bake slowly for one hour. Beat

whites of eggs until stiff} fold in 4 tablespoons sugar and a few drops of vanilla and pile lightly ever pudding. Bake fifteen minutes longer in a slow oven (300 degrees F.). Baldwin apples are splendid. for puddings because they are well flavored and juicy but don’t cook away to a shapeless pulp:

around and use a rice dish in the main (course with a plain fruit dessert try this rice and vegetable casserole. A crisp green salad and fresh or canned fruit with cup cakes “go well with the main dish.

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If ‘you want to turn jyour meal |

This rule will serve eight persons.

Summer Favorite.

A . Ide ~ | be hard. to. beat when one wants . | something specially nice for lunch-

{eon or dinner. This recipe, from

in- | the Murguery Gardens, New York, _| describes a treat, that has become {a great favorite with Park-av epi-| _ | cures since warm weather has lured

them to outdoor dining. It would

. | be nice to serve at home as a main {dish for luncheon or as a start-off for dinner on a day when something |i is in order for a particular gu

Alligator ‘Pear With Seafood

Split the’ pear, scoop out the fruit and to it add equal parts of shrimp, crabmeat and caviar. Mix the per

Russian dressing, stuff the pear

| with the mixture, place on lettuce

leaves and garnish with a wedge of lemon. 2 The problem. of what to have for dinner after this sumptuous appetizer was solved by M. Marchesio, manager of that gay garden restaurant, who suggested this setup:

Cream Salad Dressing Pound the yolks of two hardboiled eggs to a paste. Put them in a bowl, gradually add five table~ spoons of cream, working it in with a wooden spoon, season with salt, pepper and sugar and gradually add

two tablespoons of lemon Juice, stirring constantly. In preparing the oxtail soup a tablespoon of sherry is added to every cup of store Soup. i

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gorous and Winey

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Asg’ted Except Chicken

y Vegetable Ghortening

Spr Heinz Beans Heinz Soups

(3-1b. can 83c)

Tom. Sauce or Yegetarian (Boston Style, 2 cans 25¢)

Bacept ‘Clam Chowder r Censomme

Except Swiss or Old English

Hasn't scratched yet = Bon a Ami Powder, - Can, 10e >

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