Indianapolis Times, Indianapolis, Marion County, 11 December 1936 — Page 38

ROAST EASY.ON

HOME BUDGET

Savings Will Pay for Those Extra Delicacies of Holiday Meals.

As Christmas nears, housewives begin to wonder how they can save | %

on the early December budget to provide for the turkey and all the extra dainties the family look for at Yuletide. 3 But as the old copy book maxim says—“Where there's a will theres 8 way.” For instance, after the Sunday roast has appeared in all

“its glory, you can easily turn what]

is left into a most savory dish by making it into a meat loaf roast. Then, too, you can work a variety of wonders with your most eco-

. nomical cake recipe by varying the

frostings you use. With ingenuity you'll find there are lots of ways in which you can practice pre-Christ-mas economies and still not have your family accuse you of serving pot-luck meals.

Meat Loaf Roast

4 tablespoons quick-cooking tapioca 14 teaspoon salt Dash of cayenne Dash of black pepper 1 teaspoon Worcestershire sauce 1 teaspoon minced onion 1 tablespoon minced parsley 3% cups ground cooked meat (veal, pork, ham, etc.) % cup tomato juice or meat broth 14 cup hot.water 2 tablespoons butter Combine quick-cooking tapioca, Seasonings onion, parsley, meat and toma ce. Shape into loaf in roaster or turn into loaf pan. Bake in hot oven (450 deg. F.) 30 minutes, basting frequently with mixture of -water and butter. Serve hot or cold. Serves six,

Chocolate Wonder Frosting

3 ounces (1 package) cream cheese 2 to 3 tablespoons milk 2 cups sifted confectioners’ sugar 2 square unsweetened chocolate, melted Dash of salt.

Soften cream cheese with milk. Add sugar, one cup at a time, blending after each addition. Add chocolate and salt and beat until smooth. Makes enough frosting to cover tops of two eight-inch layers, or top and sides of 8x8x2-inch cake, or about two dozen cup cakes. Double the recipe to cover tops and

sides of two 9-inch layers.

Note—This frosting, when tight-

ly covered, may be kept in refriger-

ator several days before using. Coconut Butter

12 cup butter 2 cups sifted confectioners’ sugar 14 cup light cream 12 teaspoon vanilla 1% cups moist, sweetened coconut Cream butter; add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with cream, beating ' after each addition until smooth. Add vanilla. Spread between layers and on top of cake, sprinkling with coconut while frosting is still soft. Makes enough frosting to cover tops of two nine-inch layers, or. top and

. sides of 8x8x2-inch cake, or about

two dozen cup cakes.

TOMATO ASPIC SALAD

2 cups strained canned tomato Juice | 1 tablespoon ‘minced carrot "1 tablespoon minced onion 3 teaspoon salt 12 bay leaf 2 whole cloves 2 tablespoons fvinegar 1 tablespoon powdered gelatine 3. tablespoons cold water Combine the tomato juice, carrots, ions, seasonings and vinegar and jimmer gently for 10 minutes. Btrain, Meanwhile, soften the gelatine in the cold water for five minutes. Add the softened gelatine to the tomato juice, and boil up once, stirring until the gelatine is dissolved. Then pour into a mold first rinsed with cold water, - Chill for

several hours. When firm, cut into |

squares and serve on lettuce, or in nests of cole slaw. Serve with

French, sour cream, boiled or, may-

onnaise dressing.

CREAMED CHIPPED BEEF

2 tablespoons butter 1, pound dried beef 2 tablespoons flour 1 cup evaporated milk 1 cup boiling water

Melt butter in a frying pan. Pull béef apart, removing any stringy portions, and frizzle in the hot butter until edges curl. Sprinkle flour over beef. Stir with a fork to blend well. Add boiling water. Boil until sauce begins to thicken, then add milk and finish cooking. Serve at once on thin hot toast, or on mashed potatoes. Yield: 6 servings. By using evaporated milk, it is possihle to make creamed chipped beef in a saucepan directly over the flame. The milk is added just as the sauce begins to thicken and there’s not the slightest chance of scorching. And it can be prepared so quickly this way. Creamed chipped beef is a “short-order” tavorite!

MAPLE GELATIN

114° tablespoons granulated gelatine 4 tablespoons cold water % cup hot milk % cup maple syrup 2 eggs (whites) 1% teaspoon salt

Soften gelatine in cold water for five minutes. | Add scalding hot milk and stir until gelatine is dissolved. Let stand until mixture begins to thicken. Put unbeaten whites into a large bowl and beat until stiff, gradually beating in maple syrup. Slowly add gelatine mixture, beating constantly. Add salt and®beat until mixture is stiff. Turn into a mold first dipped in cold watér and let stand on ice until chilled and firm. Serve with hoiled custard sauce made with the yolks of the

eggs. ’

DIXIE PANCAKES

Banish ' breakfast. boredom = up I No'th as well as down in Dixie! To

make them, combine 1 cup warm boiled rice, I: cup milk, % teaspoon salt, 2 tablespoons melted butter and 2 egg yolks. Stir in 1% cup sifted flour and 2 teaspoons baking powder. Fold in 2 stiffly beaten egg

whites. Bake on a “hot greased ROCKS

griddle. OB ROASTERS. ; Ib.

West Street Poultry Co.

11 N, West St. LIL 0592

BARRED

The Three Wise Men inspired the legend that candies on the Christmas tree mean luck. Here are new recipes for delicious sweets made with sweetened condensed milk that are sure to score Christmas honors because they literally can’t fail. They are so easy you can trust their making to the youngsters. Brown Sugar Fondant

3% cup sweetened condensed milk 1% cup brown sugar 1 cup confectioners’ (4X) sugar 14 teaspoon vanilla Blend sweetened condensed milk and brown sugar thoroughly. Cook over boiling water four minutes or until mixture thickens. Remove from fire, add vanilla and confec-

tioners’ “sugar gradually. Blend thoroughly. This may be used like plain fondant, as a filling for dates and between halved nuts. Makes

30 pieces. Magic Fudge

4 squares’ unsweetened chocolate 1; cup butter 1 egg, slightly beaten 1 pound confectioners’ (4X) sugar 3% cup sweetened condensed milk 1 teaspoon vanilla 1% cup nut meats, finely chopped. Melt chocolate and butter together. Beat egg slightly; add confectioners’ sugar, sweetened .condensed milk and vanilla and blend thoroughly. Add chocolate and butter, blending. thoroughly. Fold in nut meats, scrape mixture into buttered pan (8x8x2 inches). Chill in refrigerator or cool place for several hours. Cut in squares to serve.

KID GLOVE CANDY

Put two tablespoons of water in a saucepan. Add one cup of brown sugar ‘and boil. for five minutes. |. ‘When it. reaches the “cracking” stage remove from the fire and add one teaspoon ' of bitters. When blended add two cups of nut:meats. Stir until the nuts.are well covered with the syrup, then spread them on oiled paper ‘to: cool,

i i

Cover and Steam Three Hours, Is. Advice.

—

wills; tue dilifeiiand the man

| of the house are cracking muts for

BACON AND ONION SANDWICH

Broil thin slices of bacon until brown. Drain, chop fine. Peel and finely chop one mild onion (there should be one part bacon to two parts onion). Mix thoroughly and moisten with mayonnaise: dressing. Spread thin slices of bread with creamed butter, then with mayonnaise; spread one of the slices with the bacon and onion mixture, lay the other slice on top, press together and cut into triangles.

‘Another filling’ combines peanut butter with crisp bacon and chopped parsley. For another. good filling, chopped hard-cooked eggs are added to chopped crisp bacon.

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MAKES FOODS TASTIER AND MORE NOURISHING

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