Indianapolis Times, Indianapolis, Marion County, 3 January 1946 — Page 17

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end 20 cents, In ddress, size dee ern number to iianapolis Times ¢ W. Maryland

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ded as follows: Hampton, Va,

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ston Thompson, I; water colors— st; Fred Yost, d; Saul Leiter,

cluded the first to Martha Mcstine, O.; firs§ plors to Joseph O., and firsé re Antheil, Day=

0rrYow alumnae of Ale ity will meet at in the home of Charlotte Engle, a covered dish

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ap THE INDIANAPOLIS TIMES

Pears. Take On High Style’ When Cooked in" Chocolate Sauce

holiday season, a dessert of fruit

WOULD YOU like to thinly coated with & sheath of SPICY CHOCOLATE PEARS glamorize pears to make makes a flavor affinity

chocolate % 0 then’ ohe of the’ familys |< h¥s Practically perfection. | (3 tp slmsaren

favorite desserts? ‘THE TRICK — . the chows

: 1 After ‘the rich foods of the * late you choose, In the recipe } below a Butch process cocoa is

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is welcomed at the family dinner suggested. Dutch processing makes “3 pears BORE ai av Bunk, Ob, the a Oh Bir ihe Thi chapter. Del- ving fabric for table. ‘Making pears stewed In a cocoa that is quite different Combine first. five. ingredients, | moved. $l : i IR Di a ny and fc chocolate sauce is simple — and from our usual native brands. Ag Wana gradually. Ad butier Fish Jou an ait the fat, ana in the Y.W.C.A, Qressy boiling. Halve, save it for fat salvage—the na They Geliciouss’ During the process of its manu- sore the pea and na Y needs it if you don't. Second, wipe pastel Heme J haw Peel, core and out facture cocoa beans are subjected ' Simmer until fruit is tender, |the inside of the roaster with paper Mrs. Sly Hostess and sunny iF, Zou se Sresh to an alkalizing treatment, _ stirring frequently. If pears are towels to remove most of tif grease.| Mrs. Virgil A. Sly, 40 N. Ritter combine t De nen sim er The cocoa is vapor-light, in- tender before liquid is thickened, This saves soap, as well as making |ave., will be hostess tomorrow at aand medium late ce tensely rich in taste, velvet tex- remove pears and continue cook- [an easier job. : fheeting of the Irvington Fort-|white. And [ ely perfumed pear, tured and fragrant as perfume, ing the liquid. ; Third, fill the with hot | nightly club : and new

If your menu-making problems concern dessert, pears stewed in | chocolate sauce will tantalize you. No out-of-season or shortage gro- | © are needed and the pears are just run-of-the-market variety. |

chocolate sauce they are imbued with a rare and mellow flavor.

FOR THAT EXTRA special touch if you're having guests for lunch--eon; cheese-rice loaf with mushroom sauce will make-an appealing dish. Buy the sharpest cheese you can find for making the loaf and for interesting grain and'good chewy qualities, buy head or blue rose rice. The type of baking pan you choose will influence your results considerably. It happens that foods brown more readily in a glass baking

pan than they do in a metal one, - and a food like this will have a Spinach and lettuce salad with blue much browner and thicker crust| cheese dressing where the food touches the pan.|Chocolate-marshmallow Jelly roll The recipe for this loaf will appear| with whipped cream tomorrow, Milk to drink: Three c. for each | J We child; 1 c. for each adult. - » » ONpay FRIDAY _ Ready-to-eat re i liced ba Breagias Say ~eal cereal wilh sliced D8 Raisins in hot cooked wheat cereal, sugar and milk Omelet ~ b Nut bread toast Scrambled eggs and bacon Nut bread toast Luncheon Luncheon *Cheese-rice loaf with mushroom sauce | Vegetable soup

Salad of peach stuffed with chopped | dates and nuts

Butter cookies | Pickles Diane Fruit gelatin with whipped cream Veal birds baked in cream Dinner Baked potatoes Pot roast Creamed Futabaga Whipped potatoes and gravy

Sliced orange Watercress and onion salad Maple refrigerator cake Milk to drink: Three c. for each | child; 1 e, for each adult.

® 2» (child; 1 e. for each adult. TUESDAY gs 2% Be ut SATURDAY eakf Breakfast

Grapefruit halves Poached eggs on toast Luncheon Lamb broth with barley Hot crackers and toast *Broceoli salad with piquant egg! dressing" Cherry cream pudding (thickened cherry sauce in serving dish topped with cornstarch pudding then with puff of whipped cream) Dinner

Braised pork chops with milk ayy Whipped potatoes : Cream style corn Waldorf salad Orange-prune upside down cake

Milk to drink: Three c. for each Br 2 child; 1 c. for each adult. SUNDay 2-8 Breakfast Es Tangerines DAY Cornmeal muffins Breakfast Sausage Orange juice” Preserves / » Puffy French toast with pow.ered| . Dinner sugar or sirup Roast chicken Bacon Wild rice Luncheon Brussels sprouts

Poached eggs in mushroom soup Buttered carrots Whole wheat bread and butter Fresh pears Dinner Swiss steak SR ‘ Pan-fried potatoes 3 Buttered green beans Stuffed prune salad

sauce *Swedish limpa bread. Doughnuts Lemon milk sherbet Cider

‘Milk to drink: Three c. for ‘each child; 1 ec. for each adult.

"n » s THURSDAY *Recipes for dishes marked with +" Breakfast asterisks = will appear ° tomorrow . h Prepared breakfast cereal with {uough Next Wednesday,

{* Salmon salad sandwiches | Carrot sticks

{Frozen asparagus with mock Hollandaise sauce | Orange coconut salad Boston cream pie | Milk to drink: Three c. for each

Tomato ' juice | Soft boiled eggs {Toast and jelly " Luncheon *Pumpkin: soup = | Peanut butter and bacon sandwiches | Canned peaches Dinner Lamb chops Boiled potatoes with parsley butter | Buttered spindch with sided egg | garnish {Canned pineapple-banana-nut salad Cream puffs with chocolate sauce Milk to drink: Three c. for each ichild; 1 c. for each adult.

Minted pear salad Cranberry-orange relish Reheated rolls Pecan ‘ball with butterscotch sauce (ice cream ball covered with pecans) Supper

Milk to drink: Four c. child; 1.c. for each adult.

for each

sliced bananas, sugar and cream Swedish limpa bread toasted or cinnamon toast | Luncheon *Cheese ring with creamed mixed | vegetables Grapefruit salad Bran muffins J Dinner Lamb and pork loaf Escalloped potatoes Baked acorn squash

‘Luncheon Booked

{Suemma Coleman home will hold a

Sigma Alpha sorority, will meet at

The board of directors of the business meeting and luncheon at!

1 p.m. tomorrow in the home, Mrs. | Frederick Appel will preside,

Sorority Meeting

"Alpha Lambda chapter, ‘Epsilon

6 p.m. tomorrow in the Rauh bldg.

T hroatline Care After Thirty

By ALICIA HART NEA Staff Writer “NEVER LEAD with the chin,” 1s a good rule not only for prizefighters, but also for women who want to keep a youthful throatline, Georgia. Carroll, wife of the or-

chestra leader, Kay Kyser, and ohe

of America’s most beautiful models, carries her head erect and squarely in line: with the shoulders, and keeps her chin level. . It's letting the head droop forward like a wilting sunflower that

' encourages aging wrinkles to make

their unattractive appearance around the throat. ” ” ”

YOUR NECK, from the tip of

.the chin to the base of the throat,

ghould receive the<“same creaming

+ and soap and water treatment that

the face does. . Women with dry skins, of. those

* who, sare: over 30, niay find their

+ 80 every inch ‘will get the benefits. Cold.

‘throats need additional gentle. mas-

gage. ~ Stroke .crgam in, ever so lightly, upward and outward over the surface, pat it in. with the fin-|-ger tips, but throw your head back be

water, ey Bri racing,

ho 5 -

Georgla Carroll: Smooth

Finish by patting - the chin

briskly with the back of the hand|’

*Bread crumb omelet with Spanish

should “be dashed on ‘aff each|. cleansing. Astringent in effect, it will stir up circulation.

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