Indianapolis Times, Indianapolis, Marion County, 1 November 1945 — Page 23

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"Orange juice Scrambled

Green-gold applesa favorite in’ America, have a fruit flaver if it's canned in the

, the meal brightener that's a perennial

new glossiness and a mere natural perfect combination of corn shiup

and sugar<-a sugar<saving, scientifically tested recipe.

THE PATRIOTIC home food packer can’t feel her job is complete until - the pantry corners are filled - with jafs of applesauce, the fo od that’s so-good-for-everybody and so-good-.with-everything. /The new recipe for applesauce, given below, is first choice among the “Karo canning research studies. It's a prize winner for taste and color, and what's almost as im-. portant in these sugar-shy days, it will give you more jars of fruit from your sugar quota. Baldwins and Cortlands were the apples used in the research studies, but the recipe will work’ just as- well with any of your - trusted apple favorites.

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SIRUP-CANNED APPLESAUCE

24 lbs. apples 3 c. water ¢about) 4 c. white corn sirup 3 c. sugar

Wash, quarter and core apples. Put in large preserving kettie with just enough water to prevent sticking.- Cover and cook until apples are soft, stirring Irequently. Strain through a sieve or puree machine. Mix thoroughly withsirup and sugar. Rack hot in jars to within 'z-inch of top. Seal immediately according to type ld and jar. Process 10 minutes in boiling _water bath. Be sure water actually is boiling for full 10 minutes processing time. Yield: Eight quarts of applesauce.

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VEGETABLE COOKERY requires a quick’ hand if the maximum the vegetables ‘are to be retained. n too much water result in vitamin |

amounts of vitamins contained in Both overcooking and “drowning” i Joss.

It's a form of thrift not to overcook your vegetables or to let them |

swim in water which you are almost sure to throw away laler. In this

case you will be draining off flavor, . ” » MONDAY Breakfast Stewed prunes Hominy grites with sirup Poached eggs on toast Luncheon *Cabbage and rice soup Luncheon meat sandwiches Fresh fruit bowl ~ Dinner

Broiled salmon steaks

French fried potatoes Green beans with diced bacon and onion Rye tolls Chocolate pudding mixed with marshmallow bits

Milk to drink: Four e¢. for each |

child; 2 c. for each adult. No ration points used today, » » . TUESDAY Breakfast Sliced bananas in orange juice Prepared wheat cereal with top milk Buttered toast Luncheon * Tomato fritters Bacon - } . Bread and butter } - Applesauce PRL Gingersnaps > Dinner

Baked corned. beet with § yseradish

Milk to drink: Four c for each child; 2 e for each adult. No ration points used today. - . . = = WEDNESDAY : ah

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minerals and vitamins. " » » FRIDAY | . Breakfast | Stewed prunes | Cracked wheat. cereal {English muffins and preseri Luncheon - a Ia king {Raw spinach ‘salad {Sliced fresh frpit~eup ° Dinner | Braised lamb shanks | Escalloped potatoes | “Ruby beets | Waldorf salad | Bread and butter - Prune whip | Milk to drink: Three ¢. for each child; 1 ¢. for each adult. No ra{tion points used: today. . 1 ss = =» ’ SATURDAY Breakfast Tomato juice Buckwheat cakes with sirup | Pan-broiled bacon Luncheon

’

.| Stuffed squash Crackers

spréad _ with . pimiento cheese : Gingerbread A , Dinner

‘Meat loaf -

«Parsley potatoes

Buttered rutabaga * Apple, orange and celery salad Rye ‘Danish apple dessert Milk to drink: Four ec. for each child; 2 c..for each adult. Ne ration

‘Ipoints used today.

= - » SUNDAY . Breakfast | Sliced oranges Curranf scones

Vegetable juice cocktail Roast chicken Browned potatoes with gravy Buttered broccoli - *Molded apple and cranberry salad

, Whole wheat, cereal with-sugas and}

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