Indianapolis Times, Indianapolis, Marion County, 13 December 1945 — Page 27

to th

menu traditions that belong Christmas feast.

hose attending will || esdames Victor H. - | ir H. Maas and | Sr, Mrs. Louis B, . Eloise Miss : of Obarles Dickens’ day — be certain to disappoint any gathe - (fll ering of dessert epicures of our CE | | == ; Modern puddings are not heavy or over-rich nts in just the of the best and /," permanently, features of this traditional et fection, » "

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Supls, 1» plimp wi : : ee 8 8 ness Steamed Pudding SHERRIED WHIPPED CREAM 9 grant with mellow wine, but it i PMS aq Rul . % pt. whipping cream 0 fs light enough for service even any covered tin) gives the pud- = Whipping cream is back on 3 tbsps. powdered sugar after turkey and all the trim- ding the desired moistness. . markets now and sherried 3 tbsps. sherry wine dec. 24th mings. A measure of sherry wine 4 cream is the perfect top- Thoroughly chill heavy cream, » year * Basically, it is a bread pudding poured over the pudding adds fes- . whipper and bowl. Beat until it fo which dates, nut teats and tive flavor which gloriously high- Ping for the pudding. Hard sauce 0.0 4, thicken, add sugar and ift of All” 3 wine have been added. Steaming lights the goodness of this holi- Is right, too, for those who pre- peat until thick. Finally, fold in . in a covered pudding mold (or - day dessert. fer it. the wine. IGURE ) tomer. 7x | 7 Food Groups of delightful, ' / I uocern. sen. | Ml Are Included Me da ATE : - S oy

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A Hint to Santa

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. morning——with a pair of these

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highest nutritive value. In next week's menus, you'll find one unusual potato dish. It's potatoes in caraway sauce for Monday night's dinner, The recipe will appear

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to valuable vegetable up be is "drained off because this insures

to the highest point. the

acceptable variations to keep)’, cheese sauce and

cooked so that no cooking best flavor and the

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Planning a Party?

® The -overladen festive board is out of style and no longer in good taste but an array of attractive tasty appetizers will add all the necessary style to an otherwise simple fare.

® Meta Given has prepared a new leaflet of 18 appetizer recipes with sime ple explicit’ directions for making hors d'oeuvres not only taste exciting but look Just as attractive as those made by the most experienced caterer.

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| Grapefruit halves Oatmeal

_|Orange Spanish cream I

{In Casserole Dish Special occasion get-togethers call |

strips ;

Red cinnamon apple salad with mayonnaise ; Marmalade muffins and butter *Egg nog ple Milk to drink: Three ¢. for each child; 1 ec. for each adult, 1 oe.» THURSDAY Breakfast

13 <! :

Canned figs Soft boiled eggs Toast Bacon Luncheon

Creamed chipped beef on toast Harvard beets Stewed apples

Dinner Planked lamb steaks

Grapefruit and orange salad Cocoa cake with chocolate frosting Milk to drink: Three ¢. for each child; 1 e. for each adult. » » ”

FRIDAY Breakfast

“Toasted prune bread Bacon | Luncheon

Scrambled egg, oes ay ee vowed Buttered toast | Cocoa cake (leftover)

Lettuce and spinach salad with blue cheese dressing 8 : * »

Milk to drink: Three e. for each child; 1 e. for each adult, . . » »

SATURDAY Grapé juice _ Pried eggs Toast and Jelly

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SUNDAY

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