Indianapolis Times, Indianapolis, Marion County, 1 February 1945 — Page 23
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| THURSDAY, FEB. 1, 1945 ___
Ida E. Conner To Speak
| Miss Ida E. Conner, superintendent of “the” Indianapolis Free } || Kindergarten sociefyr- will .speak ‘at 1:30 p. m, Wednesday before | members of the 49th Street Kin- {| dergarten Mothersi club,
Wartime Eating 2 Meta Given
_—
SPINACH WHEN GLAMORIZED as described in today's. recipe
Her topic will ‘be “Children’s| will become so tantalizing that folks just can't resist trying it. ’
i | Adventures in Friendship” ‘There
THREE SISTERS
Final
Jumpers
Orig. $4.99, $5.99 and $6.99
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A’ super selection of the season's favorite styles in Jumpers. Sizes 9 to 17.
Spinach that is tender, very crisp, cut fine, enough to make it easy 8 will be an election of officers and |to eat and dressed with a tasty French dressing will be just as palatable | > | Mrs. R. O. Richards will be in| as it is elegant. And in the future when your spinach haters begin to| Van Keel, radio commentator, will charge of refreshments, ‘si voice their opinion they will have to add “but I do enjoy Mom's
spinach salad.” ® » =» FRIDAY MENUS ; Breakfast Tomato juice. Scrambled eggs, Pan-fried bacon. Toast and jam.
Luncheon Cream of tomato soup. Pear and cottage cheese salad. Marmalade muffins, Baked custard.
Dinner Beef loaf with mushroom gravy. Baked potatoes. Whole kernel corn. Spinach salad (see recipe). Rolls. Baked apples. Milk to drink: Three ¢. for each child; 1 c. for each adult. Today's points—two red for bacon, 3 red for ground shoulder arm, 20 blue for whole kernel corn. ” » . SATURDAY MENUS Breakfast Tomato juice. Griddle cakes. Pan-fried luncheon ham.
Luncheon Baked beans, Brown bread. Fresh pears. Dinner Baked halibut with egg sauce. Parsley boiled potatoes. Browned carrots. Apple and nut salad. Bread. Raisin pie (see récipe), Milk to drink: Four e. for each child; 2 c. for each adult. Today's points—two red for luncheon ham.
. - » » Spinach salad:. Three-fourths 1b. spinach, 1 tsp. salt, 1 tbsp. chopped onion,™2 strips bacon, 1 tsp. flour, 1 tsp. sugar, i tsp. prepared mustard, 4 c. vinegar, % ec. water, 2 hardcooked eggs. .s Wash spinach thoroughly and
crisp. Cut into fine shreds. Place
|in large bowl, sprinkling salt and
"| votions and the honor guests will be
i i
Mrs. H. I. Platt
Announces
Committees
| Committees for the annual lunch|eon of the Federation of Jewish, | Women's Clubs were announced {recently by Mrs. Harold I. Platt, | | federation president, v
be the speaker at the luncheon to) be at 12:30 p. m. Wednesday in| the chateau room of the Claypool hotel. : Mrs. Louis Wolf will lead the de-
Mesdames Wolf, David Sablosky, Samuel Kominers and ‘Arthur Fairbanks. A candlelighting service will be held by the clubs’ presidents, The committee members in charge are Mrs. Jacob Fogle, general chairman; Mrs. Israel Chodos, program; Mrs. 8. C. Bodner, music; Mrs. Arthur Fairbanks, publicity; Mesdames Sidney Mahalowitz, Shoolem Ettinger, Nathan Resnick and Max Farb, tickets, Mrs. M. D. Barnett, menu; Mrs. David Granowsky, reservations, and Mrs. Charles Efroymson and Mrs. Sam Cohen, decorations.
Visit School
Sam Solotkin and Homer L. Chaillaux recently visited the Kem-
Fal
THE INDIANA
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POLIS TIMES
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chopped onion on. the greens. Cut bacon into small pieces. Saute until crisp; add flour and blend with the fat. Add sugar, mustard, vine- | gar and water. Bring to a boil and | simmer 2 mins. Pour over the spin- | ach and toss to coat well. Chop, eggs very fine and sprinkle over the | top as garnish. Serves 4. * tl " ” { Raisin pie: Three tbsps. margar- | ine ‘or butter, 3 thsps. flour, 2 c.| boiling water, % c. sugar, 2 c. seed- | less raisins, % tsp. grated lemon | rind, 1 tbsp. lemon juice, plain pas-| try for 8-inch double crust pie. Melt margarine and blend in the! flour; add water gradually, stirring over very low heat until smooth. Add sugar and raisins and slowly heat to boiling, stirring to keep mixture smooth. Simmer 2 mins. Remove from heat. When cold, add | lemon rind and juice and pour into |
pastry that has been well gashed for steam vents. Flute the edge and]
sired. This insures a rich brown color during baking. Bake at 425 | degrees PF. for 25 mins.
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