Indianapolis Times, Indianapolis, Marion County, 19 November 1940 — Page 15
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Homemaking—
Tips on Carving the Turkey At the Thanksgiving Dinner
ON THURSDAY the stage will be all set for a gala dinner in many The! woman of the house probably. will have spent hours in the preparation of [a festive table and appetizing dinner, ture can be ruined by the man of the house if he is a slow, clumsy carver and the dinner gets off to a bad start. Speedy carving is not such a trick and every man, if he serves, should master the technique,
homes.
The hostess should see that he has the necessary implements for his work. A sharp carving knife ‘with a long narrow and pliable blade is neded. A two-tined fork is the second “must” and third a serving spoon for ‘dressing. The platter should be large enough so that the host will not be restricted. Anothel platter should be supplied for the carved meat .if the platter does not allow for the carved pieces. Put paper frills. on the drumstick ends so that the carver can hold on to the leg. Folded paper napkins should be handy in case they are needed. The tendons, neck and the wishbone may be removed in the kitchen to help facilithe job. Be sure, all toothpicks, Serewers and | the like have been removed. For carving, | ‘the breast of the turkey should be to the left of the carver and [the legs to the right. The side next to the host is carved first. First | remove the leg, wing and breast meat on the one side and then turn the platter around and carve the other side. To do this, grasp the frilled leg bone with. the left hand and place the knife between the thigh and body. Cut through the skin, drawing the knife from left to right. Press the leg outward with the knife and bend the leg back! to separate it from the body. To help you may wish to place the fork astride the breastbone to hold the fowl securely. Place the leg on the sidé plate and separate the thigh from the leg. If the fowl is large, slices of meat may be cut from these pieces. The wing can be removed in the same way by cutting through the joint at the shoulder. : To slice the breast meat, insert the fork at the highest point of the breastbone and cut the meat by slicing down from the breastbone or by starting just above the joint where the wing was removed and slicing upward to the breastbone and parallel) to it. For an attractive selvice, place a spoonful of | dressing on the plate, arrange two slices of the dark meat on it.and then place two slices of white meat over all,
The Question Box
Q—Do oysters have a high nutritive value? A—In this respect they are better balanced than almost any other single food. They contain copper, iron and manganese which are important preventatives of a type of nutritional anemia. They also contain calcium and phosphorus which are valuable in bone growth, and iodine required for proper functioning of the thyroid |gland. Oysters contain most of the essential vitamins; A, B, C, D and G, all of which are necessary for the maintenance of a healthy body. The protein in oysters has an especially high nutritive value. The! glycogen, a substance similar to starch, is readily digestible even when uncooked. Because of this high material, vitamin, protein, and glycogen content, oysters are considered one of the most nutritious foods.
Q—If one receives an invitation to a church wedding, but not to the reception, and is nbt a particular friend of either the bride or" the groom, is it necessary to send a gift? A—An invitation to a - wedding does not impose any obligation to send a gift. What really influences wedding gifts is affectioh, friendship, relationship, or business affiliations with the families of the bride or groom.
Q—How much thread is in a pair of silk stockings? A—From 1500 to 2000 yards, in a pair of 45-gauge hose.
@Q—What is the function of calcium and phosphorus in the diet? A—In combination they consti» tute a large [proportion of the teeth and bones.
Today's Recipe : APPLE BREAD PUDDING (Serves 4 to 6) One and one-half cups bread crumbs, 1 cup milk, 1 egg yolk, 2 tablespoons softened butter, 1 teaspoon vanilla, 12 cup raisins (scalded and dren, 1 14, cup sugar, % teaspoon cinnamon, pinch cloves, pinch nutmeg, 1 teaspoon grated lemon rind, 1% cups peeled chopped apples, pinch salt, 1 egg white. Scald milk; pour over bread crumbs. Stirand stand for 10 minutes. Combine egg yolk, softened butter, vanilla, raisins, sugar, spices and grated lemon rind. Beat into slightly cooled bread crumbs. -Add apples. Beat egg white with salt and fold into mixture. Turn into greased baking dish. Bake in moderate oven |[(375 degrees F.) for about 35 to 40 minutes. Serve hot with whipped. cream.
. On Applying Mulches WINTER PROTECTION in the garden will soon occupy attention. On the whole, probably more harm than good |is accomplished by mulches. But where they are intelligently applied, they can lessen winter hazards considerably. Rarely is mulch called for to
IIRL IRTRANT
THAN A CANNED MILK YET IS EXTRA RICH IN VITAMINS A, B, 0, AND 6
But the whole pic-
protect a plant from low temperatures, because few gardeners attempt to keep outdoor plants that are not resistant to freezing. The notable exception to this is in the case of tender roses, which can be killed by subzero temperatures and should be protected from them. In most other cases, winter damage is done by .the heaving action of alternate thaws and freezes, by standing water, rot due to dampness, injury from ice and snow, and in the case of evergreens by excessive drying out from the winter sun and winds. A mulch which is applied to the ground after it has been frozen will prevent unseasonable thaws, and thus serve to reduce heaving, dampness and standing water. But the nature of the mulch should vary according to the plants protected. There are some plants which do not die down to the ground when winter sets in, but retain a crown above the surface which should live through. Foxgloves and canterbury bells are examples. Any perennial which on examination after freezing weather is seen to have top growth still alive belongs in this class. It is important that such plants shall not be smothered by a mulch which shuts out air, since this will usually result in rotting and death. In such cases a mulch of corn stalks, evergreen boughs, pruned stems of shrubs, or even an upturned basket —any material which will shade the ground without shutting out the air, should be chosen. Plants of this class should be in the high spots of the border where surface water drains quickly. For plants whose tops disappear entirely in winter, a mulch of leaves, stra wor manure is satisfactory. But when such plants are well established they do not need a mulch. If newly planted in well-spaded soil, heaving action will be exaggerated and there will be a lack of roots to anchor the plants so that a mulch the first season is advisable. The need is greater, the later planting has been done. This same rule applies to fall bulbs, which need protection only when planted somewhat late in newly spaded.soil. A rule which should not be forgotten is that mulches should never be ‘applied to the, ground until it has frozen.
Homemade Food Chopper
AN EMPTY baking powder can is an excellent tool for chopping cooked potatoes into small pieces for frying or creaming.
Main Salad Dish
DICED corn beef, cold cooked ham or any other spiced cold meat, added to potato or vegetable salad, makes a | zestful main salad dish.
NEVER use harsh abrasives or strong bleaches on tiled floors or walls. Cleaning agents that are too strong roughen the smooth glaze and only cause. the surface to soil quicker,
CAN YOU
TRUTHFULLY SAY COOKING IS FUN
If the meals you prepare with your present stove require constant watching and if you spend half your time cleaning the muss that it makes, then cooking for you is not fun. Change now to a modern 194] gas range and enjoy the immediate benefits of clean, up-to-date, dependable gas
cookery.
CITIZENS GAS
ALLA CERIN RA
For Evening
Gi
A rich fabric handled with fine craftsmanship gives this simple, youthful gown a luxurious look. Its entire surface of lustrous faille taffeta of acetate rayon is subdivided into blocks and whipped with ‘gleaming golden thread. A lovely gown for dinner wear and one which a bridesmaid might well select for a holiday wedding.
P.-T. A. to Sponsor Program Nov. 28-29
The Parent-Teacher Association of School 62 will present Tommy
Tucker of Hollywood in a program Nov. 28 and 29 at the school. The Children in the downstairs rooms will hear him on Nov. 28 and the children in the upstairs rooms on the following day.
Thespis Gives One-Act Play Tonight
Ralph Martz, Frankfort, and Reed Shields, Ridgefield, Conn., will have parts in a one-act play, “Sub‘merged,” to be presented this evening at 8:15 p. m. by Thespis, Butler University dramatic society. At 2 p. m. a matinee performance is scheduled. Both the matinee and evening performances will be given
Arthur Jordan Memorial hall.
Other members of the cast include Charles W. Stoup, Rocky Meo and Morris Hendricks, Indianapolis, and Crawford Cox, Detroit. Committees on production include Miss Elizabeth Hunt, Dayton, O, stage manager; Miss Laura Layman, Indianapolis, dnd Miss Jean Pickett, Edgewood Park, Pa., costumes; Miss Joan Fuller, Indianapolis, and Miss Maxine Ingold, Pittsburgh, Pa. scenery; Misses Dorothy League and Betty Smith, Indianapolis, lighting; Miss Barbara Sims, Wabash, stage property; Miss Sara Ward, Indianapolis, promotion and house, and Miss Mildred Benson, Indianapolis, publicity. ” 2 9 Toastmaster for the third annual Interfraternity Pledge Dinner last night in the Hunter Lodge of the Marott Hotel was Max Wildman, Peru, president of the Butler University senior class. The dinner was sponsored -by the Butler chapter of Y. M. C. A. in co-operation with the five campus fraternities. Guest speaker for the affair was Dean Louis H. Dirks, DePauw University.
Open House Planned At Kindergarten
“Parents as People” will be the topic of Vernon Parker, boys’ secretary at the Young Men's Christian Association, at an open house to be held at the Riverside Kindergarten tomorrow evening at 7:30 o'clock. Fathers of kindergarten pupils will be special guests of the Mothers’ Club, which is sponsoring the open
Everyone Goes for
in the Thespis workshop of the|
Honey Apple Pie
By MRS. GAYNOR MADDOX APPLES are abundant and cheap. Evéryone likes them. They are excellent food. And they dress up well for party “eats.” Try Honey Apple Pie. Three ‘pounds tart apples, 3 cups sugar, 3 cups water, pastry, 14 cup honey, % cup cream. Peel and core apples; cut in eights into bowl of cold water. Combine sugar and water in large skillet; bring to boil. Ad& as many apples as pan will conveniently hold. Simmer until tender; continue until all apples are cooked. Drain and cool. Line 9-inch pie pan with pastry. Arrange apple slices symmetrically ia pastry. Combine honey and cream. Pour over top. Bake in very hot oven (450 degree F.) for 10 minutes; reduce heat to moderate (350 degree PF.) and continue baking 15 minutes longer. Note: If spicy apple pie is liked, add a piece of ginger root and 2 stick of cinnamon to the syrup.
New Under-arm
Cream Deodorant safely .
Stops Perspiration
1. Does not rot dresses, does not irritate skin, 2. Nowaitingto dry.Canbeused right after shaving. 3. Instantly stops perspiration for 1 to 3 days. Removes odor from perspiration. 4. Apure, white, greaseless,stainless vanishing cream. 8. Arrid has been awarded the Approval Seal of the American Institute of Ffaundering for being harmless to fabrics. 25 MILLION jars of Arrid have beensold. Try ajartodayl
house.
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Io MIE Ee
Multum-i in- Parvo
Club Lunches
The Multum-in-Parvo Literary Club was to hold a noon luncheon today at the home of Mrs. H. A. Harlan, 229:N. Tremont St. Speakers were Mrs. Frank E. Weimer, who was to talk on “Empire of the Incas,” and Mrs. H. S. Lewis, whose
subject was to be “Wealth of Chile.” Mrs. Herbert T. Grouns was to|t
preside ‘and report on the fourth annual institute of the Indiana
Federation of Clubs held recently on the Indiana University campus. Mrs. Weimer and Mrs. Vern Harrison accompanied her to the institute. ( Reports also were to be made by Mrs. Lewis, delegate to the Seventh District Federation of Clubs, and Miss Mayme Jacobs, Indianapolis
‘council of Women club representa-
tive. Mrs. Hugh D, Merrifield was
to introduce the speakers.
PAGE 15 I. T.S. C. to Hear
Mrs. Jules Zinter
Mrs. Jules Zinter will talk on “Off the Coast of. China” at a guest meeting of Erin Isle Chapter, Inters national Travel-Study Club, Friday at 8 p. m. Mrs. F. E, Ballew, 3707 N. Glad
stone Ave., will be hostess, assisted Mesdames Charles Lindner,
Bo | Donald Stroud and Anna Gaddis.
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7 ALUM PUODING Hon,
oP off your holiday feast with a genuine old-fashioned . treat— Heinz Plum Pudding! Studded with choice, imported fruit, this delectable Yankee version of England’s traditional dessert is ready fo serve.
Equally easy—and delicious is Heinz Mincemeat for your
. pies!
Fill your golden crusts
with this luscious blend of select suet and beef, candied citron, Valencia raisins and other fruits. Order in thrifty tins or bottles!
He You'll also like lighfer-textured
Heinz Fig and Date
Puddings!
1
their food stores—and held
THERE'S A “ONE BEST” OF EVERYTHING — including bread! And to find out which Indianapolis bread is really best. . . to end all argument... we made the following dramatic test. We went to 17,319 Indianapoliswomen, picked atrandom as they cameinto
out a very unusual tray!
2
ON THIS TRAY WERE SIX WHITE SLICES! Each slice was a different brand of bread! And there was no way any woman could tell which was
which! ‘“Taste these slices,’’ we asked these Indianapolis women. ‘‘Feel them! Smell them! Here is your first op-
portunity to compare all leading Indianapolis breads!
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OUT OF 17,319 WOMEN, 15,602 chose Wonder Bread! Yes . . . 9 out of every 10 picked Wonder Bread! ‘Tenderer crust!” ‘Wheatier fragrance!”
“Extra freshness!” These were just a few of the reasons given for their choice. Why not compare Wonder Bread
with your present bread—in
the same way?
TRUE STORY OF INDIANAPOLIS’ BIG SHOWDOWN ON BREAD!
‘Best bread I've seen!"* says Mrs.H.B.Main, 1602 Lexington Ave.
“Never seen such texe ture!”’ says Mrs. G. Hatton, 1121 Charles St.
: Should cost more!”
points out Mrs. J.6S¢ng, Mrs. N. Klingman, 9 N. 609 E. Southern.
“Far tastier!” volun. teers Mrs. M., Avels, 1237 Charles St.
¢¢Wonder Bread’s “Easily the best!’ comwhiter!” says Mrs. M. ments Mrs: A: Walker, Meadows, 405 Prospect: 516 Woodlawn Ave:
“Makes better toast!’ says Mrs. R. Williams,
150 W. Thompson Rd. Hoyt Ave.
Gray St:
CONTINENTAL
‘Home-made flavor!” says Mrs. F. Boring, 1812
“Just feel it!” enthuses
BAKING CO., INC
Study carefully the three revealing pictures at the top of this advertisement! Read carefully every word under each one! They mean money in your pocket—jfor they mean that hereafter; you will get better bread, more value; for the same money you are spending now! For 17,319 Indianapolis women have carefully compared all the best breads in town. Tasted them! Smelled them! Felt them! And proved that WONDER BREAD is THE ONE BEST—beyond the shadow of a doubt—in the fairest, most revealing bread comparison ever made!
“*$10-BAKED FOR J/3
LASTING FRESHNESS!
' make them work fon you.
Bread!
ow 17,319 Indianapolis Women Compared All Breads Slice by Slice! How One Bread Won— 9 to 1—Against All Other Leading Brands!
Remember the facts under these pictures, and
And the next time you
buy bread, ask yourself this question: ‘WHY PUT UP WITH THE SECOND BEST, WHEN THE ONE BEST COSTS NO MORE?” Always i insist on Wonder
hz) in
Pen
«eo IN OUR FILES
actual records of any claims made in this ad. vertisement are available for your inspection.
TUNE IN! “YOUR MARRIAGE CLUB"
WFBM-7:00 P.M. EVERY SATURDAY
You can always recognize WONDER BREAD by the red, yellow and blue bal- § loons on the wrapper! When you're buying ~§i bread, reach 3 Jop the the Joaf 1 marked plainly
WONDER
Look for the colored
s! They are your guarantee of better taste and lasting freshness!