Indianapolis Times, Indianapolis, Marion County, 24 September 1937 — Page 25

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FRIDAY, SEPT. 24, 1937

Planning of Menu Eased By System

Writer Compares Cooking Schedule to Keeping Of Budget.

By RUTH CHAMBERS National Livestock and Meat Board Planning meals ahead of time is something like keeping a budget. That is, it is easier to begin a system than to continue it. How many elaborate and intricate budget systems, designed to keep you from spending more than you should, have you. started to follow and then given up before a month was up? And how many times have you sat down with pencil and paper and begun a fine scheme for planning meals for a week ahead, only to find yourself wondering frantically half and hour before some meal

«time, “What in the world shall we

have to eat?” In these days of limited incomes most homemakers have had to come’ to terms with the budget question. But the problem of meal planning is still a haphazard affair in many households. The annual Indianapolis Times Cooking School will be conducted by Ruth Chambers, Oct. 13, 14 and 15. The trouble is that, like the earlier budget systems, meal-planning as many women attempt it isn’t flexible enough. It isn’t individual enough to suit the particular household. Therefore it doesn’t work well and js soon discarded. Marketing days should be taken into account in your system of meal planning. On which days can you shop most conveniently or advantageously? A good scheme which many housewives follow is to plan only the meat dish for the main meals on several days. Usually you know about how much left-over meat a roast affords. And you can plan to use it to best advantage in subsequent meals, in a variety of tempting ways. It is a good idea to have several recipes you can use. A little left-over meat may be made to go a long way when combined with vegetables. A larger amount may be used more quickly in some other way. Then don’t forget to keep your meal planning in harmony with your financial budget. Make your food dollar do its full share by including the right proportion of economy cuts in your week’s program of meat dishes. And these need not be on

‘days of skimpy meals, either, for

these cuts are fine in flavor and may be the basis of hearty and delicious meals, Here is a recipe for a meat dish which youll find worth including in your plans for the week. Barbecued Spareribs 3 pounds pork spareribs 2 onions 1% cup catsup 1, teaspoon tobasco sauce 1% teaspoon chili powder 1 cup water Have spareribs cut into pieces of a size suitable for serving. Place in a baking dish, slice onions over the top and add other ingredients. Cover and cook in a moderate oven (350 degrees F.) until done, about 2 hours. Serve with spaghetti as a side dish.

Today’s Pattern

~ In ©

/ 8968

HE lifted bodice gives unusual chic to this silhouette—it’s a detail borrowed from the glamorous Empire period. Formal enough for the cocktail hour, for restaurant dining and dancing—this dress is one which you will enjoy all through

the winter. Note the cleverly draped sleeves that add to the formality of this design, and the slightly flared skirt that gives swing to the silhouette. This dress is one which you will enjoy wearing—and which is very easy to make for your own wardrobe. The Pattern 8968 includes a complete step-by-step sew chart that outlines every step in the making of this dress. For immediate wear, have this dress in satin, ribbed taffeta or one of the pretty new rayon prints. Jersey is another of the new fall fabrics that are smartly used in this design. Pattern 8968 is designed for sizes 14, 16, 18, 20, 40 and 42. Size 16 requires 3% yards of 39-inch material, plus 1% yards of ribbon for the belt. The new Fall and Winter Pattern Book is ready for you now. It has 32 pages of attractive designs for. every size and every occasion. One pattern and the new Fall and Winter Pattern Book—25 cents. Fall and Winter Book alone —15 cents. To obtain pattern and Step-by-Step Sewing Instructions inclose 15 cents in coin together with the above pattern number and your size, your name and address and mail to Pattern Editor, The Indianapolis Times, 214 W. Maryland St., Indianapolis.

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Better Understanding of Civic Things Termed Women's Need

«Business and professional women who expect to go ahead should have a better understanding of civic things than most women have today,” Miss Genevieve Brown, president of the Indiana Federation of Business and: Professional Women’s Clubs, told members of the Indianapolis ‘branch last night at meeting in the clubhouse. Most women are too busy to know their own community, she said at

the season’s first dinner meeting, at® ‘| which she was honored guest.

«Women are slowest to realize their own influence. So long as women are needed they are wanted,” she emphasized. “Only through organization can business and professional women increase their influence in the community.” Seated at the speakers’ table with Miss Brown and Mrs. Nelle Merrick Thomas, local president, who pre-

sided, were the other officers: Miss Sally Butler, first vice president and state corresponding secretary; Mrs. Jane Carter, second vice president; Miss Bertha Cook, recording secretary; Miss Jesse Boyce, corresponding secretary; Miss Lesta Hendrick-

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son, treasurer; Miss Clara Given, auditor, and Miss Louise Ford, parliamentarian. : =

Chairmen Give Reports

Also at the speakers’ table were committee chairmen for the year, who gave reports. They were Mrs. Alta Pruitt, program chairman; Miss Ginevra McCoy, education chairman, who outlined a suggested speakers’ club: Miss frances Moder, chairman of international relations; Miss Ruth Armstrong, transportation, who outlined three tours to be made by the group; Mrs. Nannette Dowd, public relations; Miss Bess Hiatt, chairman of finance; Mrs. Lou Casey, section leader, ana Miss Mary Hardesty, yearbook. Other state chairmen at the

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THE INDIANAPOLIS TIMES

‘PAGE 25

Luxurious Furs, Milgrim Design, Are Shown Here

It is popular to be opulent this year. The 1932 mob-misery era of modified sackcloth is past. Madame, who is dusting off the gilt G in Glamour, turns her attention once more to furs. .

Harry Collins, designer from Milgrim’s, New York, showing at William H Block Co. today, forecasts popularity for deep luxurious furs. Waist-length box jackets are particularly intriguing over the new slim silhouettes. Shoulders in all models are squared. Ermines come either in jackets or princess sweeping floor-length models. A candid camera shot of the Mil-

speakers’ table were Mrs. Nelle Warren, program chairman; Mrs. Abbie Hall McDonald, state publicity chairman, and Miss Betty Foster, state international relations chalrman.

grim collection reveals silver fox||

capes, scarfs and jackets; minks, one real chinchilla, several Persian lambs and Kolinskys which are numbering among popular pelts this year. : : Molynieux designed a short jacket of baumartin for the Duchess of Windsor. As a result, the baumartin mania has swept the United States. - “Baumartin” is derived from the German word for wood. The fur is socalled because of its golden cak color. ; Science has come to the aid of the lowly skunk. Not only have all traces of odor been removed, but the furs are now endowed with a sheen and pliancy not unlike mink.

Holliday Auxiliary Is to Hear Reports

Mrs. John Cejnar, newly elected John H. Holliday Legion Post Auxiliary president, is to report on the organization’s national convention at 1 p. m. Wednesday in the home of Mrs. B. B. Daley, 4646 Graceland Ave. : A report of the organization’s September council meeting also is to be given. Committee chairmen for the year are to be appointed.

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