Indianapolis Times, Indianapolis, Marion County, 17 July 1936 — Page 22

1 11 HINH HELD PLEASING ON WARM DAYS

Refrigerator Is Great Aid to Housemaker in Keeping Cool.

Did you ever stop to think how, along with keeping the food cold, your refrigerator can keep you cool, too? It can, indeed, if you use a bit of forethought, plan meals that can be prepared in the morning, kept in the refrigerator until shortly: - before serving time and then cooked or reheated. The family will enjoy these meals, too; they won't taste like hastily assembled makeshifts, ‘Many main dishes can be prepared, baked and kept in the refrigerator in the same dish in which they were cooked. When you want to reheat them it's an efisy matter to put them in the oven and then serve them in the same dish. Think of the dishes you save from dishwashing!

Most summer - appetizers—fruit |

cocktails, jellied soups and vegetable juice cocktails—must be thoroughly chilled to be at their best. The earlier in the day these go into the refrigerator, the better. Hot soups can be made, quickly cooled, and kept nice until wanted for reheating.

Make Salad Early

Cereals and Grains Play Important Parts in Budgeted Menu. Cereals and grains play an important part in budgeted menus he-

cause they furnish the most calories for the least money. Cheaper vege-

and turnips, canned tomatoes and legumes, are mainstays of the bud-

tables, such as carrots and cabbage

The humble cabbage is turned into festive salad by scooping out the heart and filling with a mizture of salad ingredients,

of a pound of protein, nearly all of which is digestible.”

Combine With Cabbage

Cabbage is another worthy and inexpensive food. And {hat brings us to a combination of cabbage and cottage cheese to make the surprise spot for a family luncheon or dinner. With all the nourishment found in the cheese, the rest of the meal ean be chiefly vegetables and cereals, using meat for flavor.

A good dinner begins with vege- |

table soup for the first course, goes on to cabbage and cottage cheese salad with hard folls, and finishes

few whole cloves. ; Tear off torn outer leaves of cab-

* | vage. Gently roll and fold back next

two layers of green leaves and fasten

down with cloves. Cut out the remaining center of the cabbage. Shred verygfinely and let stand in ice water for fifteen minutes. Drain and dry between towels. Grate carrot and add to cabbage with pimiento and parsley. Mix well and add celery seeds, sugar, salt and pepper. Whip cream until firm and fold into cheese. Combine with cabbage mixture. and pile lightly into the cabbage bowl. Chill and serve. You can vary the salad mixture in interesting ways. For instance,

1put in quartéred strawberries and

leave out the pimiento and celery seeds. iol : Diced apple is good added to the original mixture. Minced chives are a zestful aMdition, too.

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twenty minutes in a slow oven (300 degrees F.). Slide to top of and

to beat the eggs separately and make the meringue, but why t we be more anxious to take pains for our family than re any one else? It's so easy to let

pudding serve. ’ Perhaps it's a little. more trouble :

AND LOTS OF SUN

LET KROGER TAKE CARE OF THE FUTURE, BUT YOU PLAY; SAFE. NO RAIN AND LOTS OF SUN MAY DO THINGS TO AFFECT PRICES—NO ONE KNOWS FOR SURE. WE HAVE . COMPLETE STOCKS OF FINE QUALITY CANNED FRUITS AND VEGETABLES AT YOUR NEIGHBORHOOD KROGER _ STORE. IN VIEW OF THE CONDITIONS OVER WHICH NO ‘MAN HAS CONTROL WE SUGGEST YOU BUY NOW.

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T0 KROGER'S FOR

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Make the vegetable soup rich with '| Kroger’ s two-way savings of low every"

“The salad course can be almost

completely prepared in the cool of the morning. All salad materials should be allowed to chill thoroughly and become crisp before serving, while salad dressing will keep a week on ice and be ready for immediate use. If you have a dish of cold boiled potatoes on hand you can, in almost no time, serve one of the following: Potato salad, potatoes au gratin, potatoes in cheese sauce, potato omelet, hashed brown potatoes, oldfashioned fried. All these dishes are splendid with cold meats and they are economical as well. These menus for refrigerator meals are simple, appetizing and undoubtedly will suggest others to you. Menu I Jellied veal loaf, cheese sauce, stuffed tomato salad, red raspberry shortcake, milk, coffee. The "meat loaf is best prepared the day before and chilled for 24 hours. The potatoes are diced, ready to reheat in the sauce, or the sauce can be made, potatoes added, and the whole put fn a covered baking dish ready to pop in tae ovén the minute the heat is turned on. Corn on the cob will cook in eight minutes after the water boils. The shortcake is made of baking powder biscuit dough which has been mixed ready for the milk. Or you can use one of the excellent prepared flours on the market.

Menu II “Cold sliced meat, lattice potatoes,

potatoes in

green beans in cream, jellied cab- |

bage salad, Dutch peach cake, milk, coffee. A cold roast of lamb or beef, cold boiled tongue, pressed corned beef, cold boiled or baked ham provide variety in cold sliced meats. The potatoes can be cooked the day before or early in the morning and stored in an airtight box until wanted for reheating. Cook the beans early in: the morning, cool quickly and keep covered in the ice box until ready to reheat in a thin cream sauce or real cream. Shredded cabbage grated carrots and minced sweet green peppers are added to a lime jelly and the mixture chilled all day in the. refrigerator. The dry ingredients for the peach cake are mixed, ready to add to the milk and egg and bake. The cake will bake while the table is being set and the main part of the dinner being served.

RASPBERRY PIE

One quart red raspberries, 1 tablespoon lemon juice, 2 eggs, 1 cup sugar, few grains salt, 2 tablespoons butter, 1% cups flour, 5 tablespoons lard or other shortening, 5 tablespoons butter, 1 teaspoon salt, 4 to 6 tablespoons ice water. Mix and sift flour and salt and work in shortening with pastry blender. Add ice water, a little at a time, cutting it in with a broadbladed knife. Divide in two paris, making one larger than the other. Roll the larger, which should be about two-thirds of the dough; into a sheet and line with lemon juice. Beat eggs slightly, beating in sugar and salt. Pour over berries and dot with bits of butter. Roll remaining dough into a sheet a little smaller than the top. Cut gashes as usual and press the edge with a fork dipped in flour. Place on top of filling. There should be a margin all around the edge of the top crust. Bake 10 minutes in a hot oven (425

moderately ‘hot oven (375 degrees FD. If you want to bake a berry ple without eggs, add two tablespoons flour to the sugar (one cup {o a pie) and sift half of it evenly over the bottom crust. Fill with berries,

leaf lettuce can be substituted for

120 E. Washington

more costly salad greens. Eggs and milk products are splendid when the supply of meat is below normal. Cottage cheese is a good milk prod-

We offer a wide selection of fancy poultry at lowest market prices. If you desire the finest quality

corn on - the cob, |

uct that is inexpensive and mnour- poultry, it will pay you ishing. The United States Department of Agriculture has this to say about this everyday food: “Cottage cheese is one of the important meat substitutes. It: contains a larger percentage of proteins than most meats and furnishes this material at a lower cost. In every pound of cottage cheese there is about one-fifth

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