Indianapolis Times, Indianapolis, Marion County, 12 June 1936 — Page 43
NOW SPEEDY
RECIPE TRICKS
Saving Methods Give Additional Hours for Rest, Sport.
In a recent questionnaire sent out |’
“Do you think the girl you will marry should know how to cook?” That's a good answer from the masculine point of view. But how is the busy modern girl going to find time to learn to cook? Her schedtile is full enough already without hours over the stove. Here's her solution: ’ If she’s clever she gets around the difficulty by mastering up-to-date, time-saving methods. She can make a perfect pie the first try with a sweetened condensed - milk filling—which needs no cooking—and a cookie crust. And she can concoct a most delicious refrig- - erator dessert with more sweetened condensed milk, some vanilla wafers and fresh fruit. A dinner of steak or chops and seasonable vegetables topped off with one of these sweets is sure to win the approval of the most exacting male.
Strawberry Pie
. 11-3 cups (1 can) sweetened condensed milk"® 14 cup lemon juice 1 cup sliced strawberries 12 cup whipping cream 2 tablespoons confectioners (4X) sugar
Baked pie shell crumb crust Blend together sweetened condensed milk and lemon juice. Stir until mixture thickens. Fold in prepared fruit. Pour into baked pie shell or 9-inch pie plate lined with crumb crust. Cover with whipped cream sweetened with confectioners’ sugar. Chill before serving. Crumb Crust — Roll enough vanilla wafers to make % cup of crumbs, Cut enough vanilla wafers in halves to stand around edge of pie plate and put them in place. Cover bottom of plate with crumbs
(9-inch) or
Bananas are an ideal staple fruit to use as a basis for a summer salad. This appetizing one. uses curly endive, strawberries and pineapples, too
- One-Dish Combination Seen as Easy Task for ‘Housewife. ,
There is infinite pleasure in meals served: in the fresh air. Appetites are whetted, tense nerves relax and digestion is aided. To be a pleasure to the housewife, however, the outdoor meal must be reduced to a minimum number of dishes, so a one-dish combination of some sort with a salad and dessert, or one of the inviting salad and desert combinations, simplifies both serving and dish washing,
Casserole dishes combining meat and vegetables, fish chowders and meat and vegetable pies are spendid for dinners “al fresco.” These dishes keep hot longer than steaks and chops. The easiest way to plan a June fruit salad is to use fruit in season along with a staple fruit, such as the banana or apple. A colorful salad adds immeasureably to the
and fill in spaces between halved | interest and enjoyment of summer
wafers. Pour in filling as usual. Fresh Fruit Refrigerator Dessert 1 1-3 cups (1 can) sweetened condensed milk 1-4 cup lemon juice 1 cup quartered cherries, whole raspberries or sliced strawberries 24 vanilla wafers Blend together sweetened condensed milk and lemon juice. Add prepared fruit. Line narrow oblong pan or spring form cake pan with wax paper. Cover with fruit mixture. Add layer of wafers, alternating in this way until fruit mixture is used, finishing with layer of wafers. Chill in refrigerator 6 hours or longer. To serve turn out on small platter and carefully remove wax paper. Top may be decorated with
fruit. Cut in slices and serve plain or with whipped cream.
TET
menus and always is inexpensive and easy to make. The ingredients for veal and vegetable pie may be cooked early in the day, and when you want to prepare your dinner just make the crust and bake.
Veal and Vegetable Pie
One pound lean veal, 1 cup tiny cooked onions, 1 cup diced cooked carrots, 1 cup cooked green peas, 2 cups cooked potato marbles, 2 tablespoons buter, salt and pepper, baking powder biscuit dough made with 1% cups flour, 2% teaspoons baking powder, 2 tablespoons shortening, 2 teaspoon salt and milk to make a soft dough. Choose veal from the small part of the leg since it usually is cheaper and the meat must be cut in small pieces anyway. Cover with boiling water and simmer until tender but not broken. Add salt and let cool in stock, over night if convenient. Remove fat and: bone
from meaf, cutting into pieces for!
a
serving. Arrange meat in a. buttered casserole. Remove fat from stock and strain through cheese cloth. There should be about.two cups of stock. The liquid in which the vegetables—with the exception of the onions—were cooked can also be used. Melt butter and stir in 2 tablespoons flour. When bubbling stir in stock and cook, stirring constantly until boiling and season with salt and pepper. Put vegetables in casserole with meat and your over sauce. Cover with dough and bake 30 minutes in a hot oven (375 degrees F.). Serve from casserole.
Dessert Salad
Put a banana which has been peeled and sprinkled with lemon juice through two rings of sliced pineapple. Garnish with unhulled
strawberries and serve on a bed of curly endive. Serve with mayonnaise. Another splendid dessert salad combines bananas and red raspb:¥ries. Piquant banana salad is a delightful dinner salad when you want to serve a dessert, too.
Piquant Banana Salad
One head lettuce, 4 ripe bananas, 1 cup heavy cream, 1; teaspoon salt, 14 teaspoon pepper, 1% teaspoon paprika, 1 tablespoon prepared horseradish, 3 . teaspoon grated lemon rind, 2 tahlespoons lemon juice, 2 teaspoons sugar, % teaspoon dry mustard. Wash and crisp lettuce and cut in shreds. Arrange on individual salad plates. Peel and slice bananas and arrange in mounds on lettuce. Serve with dressing made by whipping cream until fluffy but not stiff and folding in lemon juice and seasoning.
Date Syrup
Date syrup is the newest sweet on the market. Strangely enough, this is a syrup with no sugar in it. It makes a fine sweetener for pancakes, waflles, children’s sandwiches, ice cream or sherbet. -
Potato Omelet
Potato omelet is a delicious
breakfast dish to serve with hot!
rolls and coffee— One cup leftover mashed potatoes, four eggs, two tablespoons milk, one-half teaspoon salt, oneeighth teaspoon pepper, one tablespoon minced parsley.
Beat whites and yolks of eggs separately. Beat yolks until thick, beating in mashed. potato. Season with salt, pepper and parsley and fold in whites of eggs beaten until stiff. Turn into ‘a hot frying pan, well coated with butter and cook over a low fire until well puffed and delicately brown on the bottom. Finish cooking in the oven. When firm to the touch the omelet is done. Fold onto a hot platter and garnish with sprigs of parsley to serve.
Bacon Muffins
3 tablespoons hot ‘erisp bacon, difed 2 tablespoons bacon drippings 2 eups flour 4 teaspoons baking powder 2 tablespoons sugar 2 well-beaten eggs | 1 eup milk 1% teaspoon salt Sift together flour, taking powder, salt and sugar, then add well-beaten
eggs, milk, hot bacon drippings and hot crisp bacon. Pour into buttered muffin tins and bake 25 minutes in a hot oven, 400 degrees F'.
THIRST Y?
/
ARMOURS READY-T0-SERVE MEATS
ASK YOUR DEALER FOR FREE RECIPE FOLDER
Serve these Easy-to-Fix Meals... Use Asinonr’s Star Sausages and Canned Meats
-Armour’s Meal of the Month for June you a three-way menu. You can ‘use it for hot dishes on cool days, or cold plate or picnic meals on hot days. These meals are so easy to prepare...
meats are
they're delicous! Armour canned
fresh and tasty—perfectly spiced. These
» too. Theres no. ™
bone or. waste of any kind. Marie Gifford’s Free Recipe Folder tells how to serve them.
ticulars
DUNT will be handled quiekly and quietly!
*Copyright, 1936, by L. s Ayres & Ca
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