Indianapolis Times, Indianapolis, Marion County, 3 July 1947 — Page 12
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‘PAGE 12
Make Up The
- EF Winter “
Or Summer
=. THE INDIANAPOLIS TIMES
Week-End ( Grocery Shopping List With Seven Days’ ae At Hand
THURSDAY, JULY 3, 1047
: your daily quota of milk.
+ is advisable to make up this salt
By JANE STAFFORD Srience Serviee Staff Writer NEED protein food in sum=
as In winter, but apparfamilies do not realize
YOu mer 4x well ently: man this A study of 160 representative farm families in outhern state showed that the hot weatlier dinner was too often limited to garden vegetables, cornbread or biscuits and | jced tea, Dr. Dorothy Dicking of the Mississippi experiment station re-| ports to the U. 8 agriculture de-| partment, Because dinner is generally the | main meal, it should provide from a third to a half of the day's nour | fshment. Too little protein at this| meal generally means that the fam- | fly runs short of this important
one
nutrient ‘
YOU DO NOT have to eat get the necessary protein The | main dinner dish can be a salad and still provide protein if it in-| cludes eggs, cheese or fish
Many housewives solve the hot |
weather dinner problem by roasting |
meat or frying chicken before the heat of the day and serving the meat or chicken cold for an appe-
. fizing dinner,
Don't let iced beverages crowd out In hot weather you probably will be thirsty enough to drink both, and cold milk | is itself refreshing. Or you can get your milk in cooked dishes or in cheese and ice cream.
~ ” ” THE MAIN difference the weather makes in the body's food requirements is in salt and fluids. In hot weather you perspire more because] this is one mechanism for Keeping cool. The extra water lost in this way should be made up by drinking more. With perspiration, salt as well as water is lost from the body. If perspiration is very heavy, it
Joss also. This may be done by taking salt tablets, under a physi-| clan's direction. Some persons | make a practice of sprinkling a little salt into their drinking water in hot weather.
Se 1S You! heed Of Food Prices American housewives are given assurance by Rep. Clifford R. Hope
(R., Kas) chairman of the house agricultural committee, that food prices ‘for the remainder of 1047 and early 1048 will remain relatively stable, possibly declining as much as five to 10 per cent overall. In an article reviewing- the na-| tion's food situation in the - July American magazine, he states, “I definitely would say, on the overall picture, that the food price peak is) behind us” “I think,” he adds, “it is reasonably safe ta predict that meat prices may remain stable this fall, because of good supply “That canned fruits and vege-|
table prices may even sag a little, because of good supply and some uneasiness on the part of distribu« tors over getting saddled with heavy stocks “That fresh fruits may not go up as much as usiml! this season because of copious supply “That milk, cream and butter Prices may remain substantially-uns= changed, possibly because of consumer resistance to increased prices
“That fats and oils will not rise|
in price; in fact, there probably will
hot| « roast or meat stew for dinner to| ¥* oh
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SALAD SUCCESS — Check yous ¢ appelite—in summer 's for calads Check
the three 'C's'shrimp salad will pass Ry BARBARA BROEKING JUST RIGHT for a simmering day, a molded salad with plenty of taste and eve appeal Made with an abundance of nourishing foods, a salad may be
the cooling main course and will
leave little to be desired by a heat-jaded appetite Color contrast fairly “blooms” in this molded shrimp salad with pimiento, chicory and spinach
leaves. I's a party ring salad A
never-can-fa light guests.
cold, crisp and colorful—and your reputation is made. every qualification.
il recipe that will de-
SHRIMP PARTY RING SALAD 2 thsps. gelatine
s C.
f | We honey | % tsp. salt
cold water 1'4 ¢. hot water
| 7 tbsps. lemon juice
2¢ 1 ¢. cooked l1¢ celery,
real mayonnaise
shrimp pieces
chgpped
Times Pattern Service
By MRS. ANNE CABOT To obtain complete cutting pattern, finishing instructions for | : . the large sized nightgown (pattern By SUE BURNETT 50467 STzes 42 4446 tireluded-in A clever _side buttoned twopattern, send 16 cents in coin, plecer for juniors, with pert flared | your name, address and the pat- peplum and colorful ric rae trimtern number to Anne Cabot, The | Ming. Try a bold check, flower
nei polis
Times, 530 8. Wells |
8004
sprigged fabric or luscious solid tone and add a narrow contrasting
be a décline.”
, Chicago 7.
CW, Fee —
COOLERATOR Helps Keep Food Costs
LOWER
You can't afford to threw much food away «t today's prices . . . and there's no arqument—I| CE KEEPS ALL FOODS BETTER LONGER * The new COOLERATOR Ice Refrigerator has an amazing amount of food storage capacity. It's the "beauty spot” of any kitchen, See them wi in our showrooms——or phone - TAlbot 2451 for IMM IA TE DELIVERY.
Ice ao
omni YR
Pattern 8004 is for sizes 11, 12, 13, 14, 16 and 18, Size 12, 3% yards
of 35 or 39-inch; 3 yards ric rac.
For this pattern send 25 cents, in coins, your name, address, size desired, and the pattern number | to Sue: Burnett, The Indianapolis | Ae W, |
Pattern service, Indianapolis 9.
Times Maryland. st, Ready Fashion color, fashion woman who sews, for your copy today.
| Planning a Party?
news for
| Planning a party for a future “hope chest A group of . friends may { buy the chest collectively and then
{ bride? Make it «a
i party.”
fill it-with gifts from each one.
| yo ‘Boner’
| A fish bone stuck between the | teeth ‘can be dissolved with undi-, | luteti lemon juice, says Eleanor | Cooley, Atlantic Coast Fisheries’ Co.
| dietitian:
now--the new summer Fifty-two pages of style, | every Send 25 cents
A molded
1 tbsp. onion, minced 2 thsps. parsley, chopped 2 tbsps. pimiento, chopped Chicory = Spinach leaves Whole shrimp, for garnish Plniento strips 4% tsp. grated lemon rind a lemon slices
Add hot water, honey, salt and 6 tbsps. of the lemon juice. chilled mixture into 1 c. of the mayonnaise. Pour '4*cup of ‘the mixture into an 8':;-inch ring mold. Chil] until firin. To the remaining mixture ad shrimp pieces, celery, onion, parsley and pimiento. Chill until it
/ | begins to thicken. Pour into ring ! { | mold and chill until firm. Un- |
|" mold on serving platter. Place chicory and spinach leaves
whole shrimp and additiona] chicory and spinach leaves. Place pimiento strips on top of gold in | a pattern. Combine remaining cup of mayonnaise with lemon. rind and remaining lemon juice thoroughly. Serve with salad parnished with thin slices of lemon.
- Serves six.
| in center of mold. Garnish with |
Vitamins i Times State Service LAFAYETTE, Ind, July 3— | Rancid, or spoiled, fat in your diet {may be robbing you of the vitamins {essential to your health.
By META GIVEN Whole wheat bread and butter French toast with hutter and sirup | Fresh po sliced peaches with sugar Head lettuce salad with 1000 island) Chocolate marshmallow oup cakes Fr to R d MMER 000 cookjes Light *Chocolate crusted Bavarian Luncheon - cream. - dressing — Milk to drink: Four ec. ig do i ee eagers { noe ry , oon Hllings a der mateo gn oI Jo. ein: Four €. ot enh Chicken-filied pancakes with to- Dimes Présh nd butter, with ania; 2 c. for each adult, of Mets Given a or margarine is required to bind crumbs together ‘because these fats, i... dor on 4 to sauce *Macaroni, cheese and hsm bake. and cream sugar A nk . ‘Food Columns. 3 become firm when they are chilled and hold crumibs together better TUESDAY ixed green salad Buttered frozen broccoli. Milk to drink: Three and s half : rl, : when the pie is cut than would shortening. tak Cantaloupe slices B c. for each child; 1% e, for Breakfast Buffet Dinner There is an advantage in chilling the crust very hard before the Fresh sliced Te od y Bw aut bal Lettuce salad ‘with 1000 island , 0 ” each Fruh grapes ®On hot summer evenings th . edish me dressing. omelet . : : Jiiing 18 saded vo Keep the abscip- | MONDAY Creamed chipped beef orl toast- [Potato dumpli Whole wheat bread and butter TOD Caramel pecan sehnécken Sere to filling d t Breakfast © Luncheon uttered carrots Gelatin rum ple BATURDA N Dinner id Sawn 0 a Fresh apricots Wistiers on hot dog buns Gaulifiower. gre yo kis Milk to » ble Three c. for each Breakfast - Baked am . tas 8 ules, easy mea} Ao v tter | Mexican slaw salad An dress : ; ; Orange potatoes SE Such crusts and SWest i Paneanes Wi Wier Watermelon wedges Bread and butter fis: Te or tach ult, Honevdew melon wedges With Mme. putiered string beans Deed {ov 3 the fami such fillings reach | no boiled bacon Dinner ‘Blueberry ple made with simpli- FRIDAY Mice Melon ball salad is fun for the family their peak of per- Luncheon Pricasseed chicken and noodles. fled puff-pastry method Srenkiast Beratd eggs Hot Parkerhouse rolls is less work. vib fection in the first no. butter and watercress Buttered corn on the cob Milk to drink: Pour c, for each - ; tered toast 3 *Berry macaroon mousse @ To obtain a leaflet a three or four anquiches Sliced fresh peach and cottage child; 2 c. for each adult. Ready-to-eat cereal with fresh rasp- Luncheon i , Supper Meta Given's recipes hours after being! pore oh ine cheese salad. $0 berries Tomato filled with tunafiah salad Oream cheeseburgers on buns menus for buffet dinners, made, and’ atter| wo i elon slices Bread and butter THURSDAY Doughnuts Bread and butter Sliced tomatoes and lettuce just send s& LARGE 3-cent that point begin Dinnet “Daffodil cake Breakfast Luncheon Fresh plums Fresh pears stamped, seit - adresen to lose their ad-\yo uch tomatoe tute with! ‘Milk to drink: Three ¢. for each h rhubarb sauce Eggs a la king on Holland rusks Dinner Milk to drink: Three and & half envelope, asking for - d s stuffed i Fres 58 ” mirable qualities. | oo. .4 beef, onioms and bread child; I c. for each adult. Poached eggs on toast *Garden vegetable salad “Plank e. for each child; 1% ec. for each fet Dinner,” to A recipe for | “ua Hot nd toast Butterscotch brownies nauk: wi Por | Mut. Meta Gi or a * “ tatoes ’ era Sliven chocolate crusted Bavarian will ap- Sauteed summer squash | WEDNESDAY Luncheon Dinner Tomatoes and caulifiowerets. The Indianapolis Times pear tomorrow, . The menus for *Asparagus. salad with vinaigret Breakfast Asparagus shortcake. Bwiss steak on noodles Watercress and lettuce salad with 214 W. Maryland St next week follow sauce Fresh apricots Cole slaw, Buttered cabbage bleu cheese dressing India napolis 9 ——— ——— A - - mma ———————————— - . He eal th [7 "wYe’ orf / “Fot Prote] The Three ‘C's in Salads—Cold, Crisp, Colorful Rancid Fats Decorative andlor Edible Ice Cubes? .d roeeins, oT by or Ye, ih i pe 27 Affect In Gravy! v
Could Be
By Science Servies ITHACA, N. Y, July 3-You
{may have orange juice in your sweet potatoes and ice cubes in your gravy one of these days. These
Recent tests conducted with rats |
by the department of agricultural) chemistry at Purdue university have! shown that the presence of oxidized!
or rancid fats in foods causes rapid destruction of food nutrients,
Lard and corn ofl which had |oxidized were used in these tests, but shortenings and other vegetable | {oils oxidize in a similar manner, be- | coming rancid. | Fats which are allowed to stand {too long or are stored in a warm | place will spoil. The tests showed!
some members of the B complex were inactivated in the presence of rancid fat, ~ » ”
BRUCE KENNELLY of the agri- |
cultural chemistry department, who reported on this project recently at!
tion of American Societies for Ex-
perimental Biology, points out that!
(rancid foods interfered with preg{nancy when fed to the rats in large amounts, .
Smaller litters resulted and the| mothers tended to kill their young, apparently because they were unable to suckle them adequately. Rancid fats are inferior in taste as well as harmful. In were fed rancid fat in their diet! did not live nearly so long as those! on fresh diets. It was shown, however, that this effect on life span of rats was not due to a direct]
to a rapid destruction of vitamins
Stir [normally present in fresh foods, and special occasion.
Select good frying | This project is a part of a large| potatoes, peel and slice thin, using inal carrot.
{the consequences from such a lack.
fat rescarch program being con-
ducted by the agricultural chemistry) Roll up the first slice tightly to dropped into ice and water (to make q department at the university under!form the center. Dr. F. W.|glices into slight flares for Bsur-|the toothpicks.
ithe
supervision of
| Quackenbush, department head.
are two of the latest frozen food wonders. The wonder will be that {you won't know it if you do have these delicacies. | Ice cube gravy and sweet potatoes with orange juice are two 32 developments in a study being . \made by home economists at Cor(nell university to help the navy
|
that vitamins A, E, D, C, K, and!
SOCIAL SITUATIONS
SITUATION: You do very little gardening work in your yard, but occasionally you need garden tools. WRONG WAY: Borrow your neighbor's tools whenever you 4 need them.. RIGHT WAY: Buy your own garden tools or do” with-
action” paring knife, a carrot is
(like the one in the dish) and a turnip becomes a rose. Vegetable coloring adds realism. Crushed ice preserves the "flowers for as
long as a week
VEGETABLE BLOSSOMS—With deft handling of a "knee
being transformed into a dahlia |
|
serve palatable meals from frozen foods. . Ella Gleim and Faith Fenton
found that gravy must be frozen rapidly to avoid excessive bacterial
(growth. ~ The solution to that
problem was to put ice cubes in |the gravy for rapid chilling. Mashed sweet potatoes with milk had a gray color, so the home econ{omists used orange juice. After three months in freezer storage, the sweet potatoes still had a fresh
WHO WOULD imagine a turnip she rose into a bowl of cracked ice flavor and a bright orange color. a meeting in Chicago of the Federa- or potato might become as pretty and water until ready to use.
as a rose? It. can, and Mrs. Harriet Gray of the Polar Ice and Fuel Co. has the know how
To fry, level off the bottom of | each rose and drain on absorbent| paper. Drop, topside down, into!
. ” ” THE CORNELL investigators have discovered some complications in planning meals for freezing and
With the rest of | deep hot fat (375 degrees F.). Turn| reheating when they are to be
her staff in the company’s con-| once for even browning. When done, | served. Foods differ in the rate of
sumer sales department, she teaches housewives, clubs and school children how to make the attractive garnishes and table!
| centerpieces.
carrots for vegetable “flowers.” Not | {only roses, |tulips, gardenias and narcissi be made. | . » n s
may |
Soften gelatine in cold water. [toxicity of the rancid fat itself, but| FRENCH FRIED, potato roses
make an otherwise ordinary meal a Here's how they | are made:
[the “knee-action” potato peeler.
or petals. Anchor with toothpicks. Each | rose e_Tequires about 12 3 petals. Drop
Bear uty Treatment
very best of -all-around food beau-
right from your grocery store. Use them' to dress up the meat platter, to garnish ‘a pudding, to fill a layer cake or to make +a sundae out of ice cream. You | will be surprised at the variety of | ways preserves can be used to turn!
to use,
| out.
| ordinary dishes into works of art.
Roll additional [them curl) before being stuck on
{drain on crumpled paper, topside | down. “Turn, sprinkle with salt and | remove toothpicks. 4 An unéooked vegetable rose may
| carrot. First cut the green end for the base. - Mrs. Gray places three| rows of toothpicks about one- -half | {inch apart around the base. The | first row is broken off for the short | petals and the.picks in the lower row are almost as long as the orig-
The carrot shavings should be
Not difficult to make, the flowers can be prepared as long as a week before needed. (By B. B.)
| Dunk the Play Clothes
Jams and jellies are cne of the
tifiers; and they come to you ready
{filled with hot water and good | standing suds. Follow with a hot
These are the days of grimy playsuits, often greasy with ground-in soil. Remove the stains and soak | the garments for a few minutes if they are tub-fast, rubbing extra. soap into the badly soiled spots. Then run the washer 10 minutes,
soapy rinse and two lavish cool | rinses.
heat penetration. Thus, a cook reheating a frozen | meal with - chicken, potatoes and broccoli would find the broceoli
| be dipped in food coloring—red, cooked by the time the chicken Beets, onions, radishes and parsley yellow or a mixture, of the two. Or and potatoes were thawed out, the efperiments rats which are used with potatoes, turnips and | just tint the Hipe/
This can be adjusted, the home economists found, by completely
but dahlias, poppies, | | THE DAHLIA will amerge from 2 cooking the chicken and potatoes
before thev are frozen. Tests with temperatures- of zero ‘and 15 degrees Fahrenheit showed that the food was acceptable after three months storage at either temperature, but the lower temperature produced the better result, Experiments are now planned at below-zero temperatures.
Fine Wood ‘Stays Put’
Its "remarkable ability to “stay put,” in spite of time and changing weather conditions, is one’ reason for the wide use of mahogany in airplanes and boat:. It was this same quality trat helped make mahogany the favorite material of the master cabinei-makers of the 18th Century.
Ironing Slipcovers While slipcovers: are still damp, iron just the flounces and then work the damp slipcover over the chair. This not only eliminates
| ironing the back and seat but
produces a better fit, too.
rushed Yo your
Yes, it's mighty tasty bread, this soft, flavorful, golden-crusted loaf that’s
* fresh! So for better taste, look for the loaf with the big, red ovals and get Taystee Bread . . . "cause Taystee’s got! it!