Indianapolis Times, Indianapolis, Marion County, 21 August 1936 — Page 26

RECIPES FOUND

"HELPFUL HOBBY

7. Adds Zest to Daily Task, for Housewife, Writer Tells Women.

BY RUTH CHAMBERS National Livestock and Meat Board

Being a collector is not only fashable but fun, whether you collect stamps or old glass or first editions.

Collecting recipes is a worth-while : Interest, and can be put to good advantage by the clever housewife. It is one of those little ways of adding zest to everyday Cake recipes are fascinating to collect, and then to try. And if your family is like most of ours, the younger members especially will heartily indorse your hobby,

Cakes With Lard

Perhaps you think you've made cakes in about all the good ways there are. But have you used lard + Tor shortening in any of them? If You haven't, there's a whole new field in cake-baking opening up to you. Of course you know the value of lard in pastry making, and what flaky pie crusts it makes! It ranks higher in shortening value than any other plastic fat used in cooking. It is good for quickbreads and biscuits, and also for cookies. And you'll find it a very satisfactory and economical shortening for cakes, too, I like it especially for chocolate and spice cakes, but it can

«EITE RENAE

white cakes. Try This Mixing Method

However, before I give you a group of recipes to add to your collec-

SESRREERA NRML GER RLS:

describe the best mixing method ‘of cakes when lard is used. To make the lard and sugar cream more easily, add 2 tablespoons of milk to the lard. Then add ihreefourths of the amount of sugar, gradually. Cream until light and fluffy. Stir the egg yolks into the remaining milk. Beat the egg whites until stiff, but not dry; add remaining one-fourth sugar tothe egg whites, beat until the sugar Just barely disappears. Sift flour, salt and baking powder together.

FEUBBLSLORI LING AN EE

be used with good results with | vot has been husked

tion, perhaps it might be well to

Dish for Best F lavor, Advice|

Many Varieties Available During Short Season, Experts Observe.

By NEA Rervice Corn-on-the-cob with lots of butter is a treat for all but the dieters. Even they are likely to break over when it’s brought to the table, ste , golden and oh, so fragrant. Corn, despite the fact that it's not as rich in mineral salts and vitamins as some of the other vegetables, does supply bulk and carbohydrates in abundance and some of the yellow varieties contribute some vitamin A. Anyway, the markets and gardens are full of vegetables that furnish mineral constituents and vitamins, so why not indulge in vegetable meals and enjoy the short season of corn-on-the-cob to our hearts’ content?

Water Should Boil

In order to serve corn-on-the-cob at its best, it’s important to cook it properly. It is the only mild flavored vegetable that modern cooks advise cooking in boiling water to cover. The tenderness, color and flavor all are harmed by steaming and waterless cooking. Drop the ears into a large kettle of actively boiling water, cover and boil rapidly for eight minutes after boiling is renewed. Serve at once.

When you go to buy sweet corn,

ways to it. One is to cut it from the cob and cook 10 minutes in thin cream, seasoned with butter, salt and pepper. The corn be stirred constantly while

burning. cooking to prevent sticking and Green corn waffles and fritters, corn souffle and corn pudding are delicious made of fresh corn.

over corn, too. Antheola’s Corn Six ears corn, 3 tablespoons butter, 2 large sweet green peppers, 1 teaspoon salt, 3% teaspoon pepper, 4 ta 2 eggs.

Cut corn ‘from cob. Melt butter in a smooth shallow sauce pan, add corn and pepper cut in shreds, cover and cook over a low fire for 10 minutes, stirring’ to prevent sticking. Add milk and eggs slightly beaten. Season with salt and pepper and cook until eggs are set. Turn into athot serving dish and serve at once.

~ Egg Salad

3 tablespoons crumbled Roquefort cheese. 1 cup chopped celery. Clove garlic. 1 large head lettuce, shredded. 4 hard—cooked eggs, sliced. French dressing. Rub salad bowl with cut clove of garlic. Add Roquefort, lettuce, eggs and: celery. Add ‘ your favorite French dressing. Toss ingredients until well blended with dressing. Serve from bowl with bread sticks

remember these points. Corn loses its natural sweetness soon after gathering, so avoid wilty, yellowedlooking husks. And don’t buy corn The busk helps to preserve the flavor and prevents the kernels from becoming dry and hard, ‘

Many Varieties Sold

It's amazing how many varieties of sweet corn there are, and new varieties appear almost every year. Most of them are a branch of the three stand-bys we've known and liked so long—the Evergreen, Golden Bantam and Country Gentleman. The Evergreen varieties are large, with deep white kernels, and have a Jong season, remaining sweet and tender until almost ripe. The Bantam corn is yellow with wide shallow kernels, very juicy and tender and sweet.

or Melba toast. Serves six.

~ Cucumber, Angostura

bers, cover with two cups boiling water and-boil fifteen minutes. Season with one tablespoon butter,

half a teaspoon of angostura bitters and a little salt and pepper.

Highest Quality Poultry Colored Springers 22¢

Lb. and Up

Fancy Legh. Spgs. 18¢ Fresh Country Eggs 25¢

These are good ways to use left-

Peel and slice’ two large cucum- |

d Lun

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= Add flour and liquid alternately, be- « ginning and ending with flour, and ~ taking care never to add enough = liquid to let the fat separate. Care- « fully fold in the egg whites into » Which sugar has been beaten.

of the original Bantam are quite short, but a large strain has been developed within the last few years. Even so, this variety is smallereared than the Evergreens.

Doz. Boiling Chickens 16¢ Lb.

—F ree Dressing—

One-Egg Cake

One-quarter (scant) lard, 15 cup sugar, 1 egg, flavoring, % cup milk, * 1'%2 cups soft wheat flour, 215 teaspoons baking powder, 1; teaspoon ~ salt.

The Country Gentleman is a late variety with small ears and deep white kernels.

Cook It in Cream

Probably most of us prefer plain corn-on-the-cob with lots of butter

While You Wait

MARION POULTRY CO.

or Spaghetti No. 1 Brand

MACARONI SOAP CHIPS

4--19¢ Clean Quick 5 phe. 25¢

RED BEANS der and T

Tender and Tasty 4 0 19¢ VAN CAMP'S

PORK and BEANS . KIDNEY BEANS 2 pkgs 19¢ RED BEANS or SPAGHETTI

“wo: 75¢

= Mix as described above and bake “in a well oiled pan in a. moderate - oven (375 degrees F.). Using this recipe as a foundation, a number of variations are: possible. :

For Spice Cake—Sift with the dry GINGE RAL ~ ingredients 1 teaspoon cinnamon, 1;

Span rate mtg Ce a RbSso0s, JAlAD

For Cocoa Cake—Sift 3 or 4 table- DRESSING

TR ~ spoons cocoa with the flour, omit- H 26 > ting the same amount of flour. So Fresh Brand Used

to any other way of serving it.

1022 S. Merid. St. DR-3441 There are, however, many delicious \ — Saturday and Monday!

The Breakfast of Champions

or Assorted Sodas Large 24-0z. Bottles (Plus 2c Bottle Deposit)

-25¢|

~~ ry

Fine Granulated

IER ERI ERS) A IV\ WW

> For Brown Sugar Cake — Use « brown sugar, packing firmly, instead

~ of granulated. ' For Date or Raisin Cake—Add the « chopped fruit after dredging it in . part of the flour. . For Nut Cake—Add % to 1% cup * chopped nut meats, dredged in part «of the flour, after the cake is well % mixed. The fat should be de"creased by half the amount of nuts + used.

Apples Butter Nut Cake

One-half cup (scant) lard, 1 cup © Sugar, 1 egg, 1 cup raisins, 1 cup « nuts, 1% cups flour, % teaspoon salt, « 1 teaspoon soda, 1 cup hot apple butter, or apple sauce. Cream the lard ang sugar together, add the beaten egg and con- ~ tinue to beat. Add the nuts and « raisins, chopped and floured. Add * the dry ingredients (flour, soda, ~ salt) which have been sifted together, then the hot apple butter © or sauce. Bake in layers in a mod- ». erate oven (375 degrees Fahrenheit). < Put together with apple butter or apple sauce, add sifted powdered sugar over the top. Serve with a fork. : Fruit Cake

2 pound lard, 1% pound sugar, = 1 cup sorghum, 5 eggs, 4 cups flour, “1 pound raisins, 1 pound currants, > % pound citron, 1 cup nuts, 1 . tablespoon cinnamon, 14 teaspoon « hutmeg, !; teaspoon salt, 32 cup . Sour milk, 4 cup cider or fruit * Juice, %s cup tart jelly, 1 teaspoon « Soda.

% Chop the fruits and nuts. Cut = citron in fine shreds of about 1-16 » inch. If almonds are used, blanch . before chopping. Dredge the fruits and nuts with 1 cup of flour and + Sift the rest of the flour with the = dry ingredients. % Cream the lard and sugar, add - the sorghum and continue cream- _ ing, then add the beaten yolks of © eggs. Add the flour mixture and « the rest of the liquids alternately . until all are combined. Add fruits and nuts and fold in the stiffly

= beaten whites last.

» Pour into loaf or tube pans -. Which have been lined with paper : and well oiled with lard. The tops be decorated with nuts and ~ fruits. Bake in a very slow oven (275 F.) for 3 or 3% ing on size of pans

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