Indianapolis Times, Indianapolis, Marion County, 10 July 1947 — Page 25

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deep fat and a deep The fat should be one not impart any flavor or its own, and one which has a smoke point higher than that recommended for deep . frying. Bland lard meets these no-fGavor, no odor, high smoke point requirements. \

BATTER FRIED CHICKEN 1- chicken

1 ¢. flour 1 e. milk 115 taps. salt $-inch layer bland lard Cut up fryer into equal pieces for serving. Rinse in cold water. Dry. Steam feces of chicken 20 to 26 minutes. Season pieces of -ghicken and dip in batter. Make batter by beating together flour, milk and salt. Heat the lard to 375 degrees F. in a deep frying kettle. Add pieces of chicken. Keep bland lard at 350 degrees F. Do not over-crowd the pan. Fry five to 10 minutes, or until evenly browned and thoroughly "* cooked. Drain on soft paper.

~ Fresh.Bread No Problem

AN EVER-PRESENT problem af the homemaker who likes to eat her bread and have it, too, is keeping bread fresher longer, so that every slice may be eaten. 2 Food chemists have been working on this problem and may have the answer in a new product, just announced, that retards the staling of bread and other yeast-raised baked gobds. Bakers mix the product, a light colored, waterless semi-solid, into the dough. It has a softening action on the starch, acting as s stabiliger. It also retards the loss of flavor in hiked And the manufacturer claims that two-day-

old bread baked with the softener

is as fresh onll tasty 8s our present one-day-old bread.

No Odor Should Exist After Drycleaning

No less an authority than the National Institute of Cleaning and .Dyeing states that a properly drycleaned garment will have no ador. If all the soil has been completely removed and carried sway from the fabric, there is no way that it can have. : @ The drycleaning fluid is. completely evaporated by a current of warm air at the plant. The presence of any so-called “drycleaning” smell indicates soil left on the garment, or failure to remove impurities from the cleaning solvent. ’

ST ————————————————————————— Macaroni Chimney It's done with macaroni—a trick to help keep fruit pies from boiling over.) Stick about six one-ingh long pieces of thick macaroni upright in crust before pie is placed .in oven. “This lets off steam.

How to Build

UM-M-M! FRIED CHICKENI—Looks like there's chicken too. What better dish is there for a successful menu? Cold fri is superb—always a favorite. This chicken is fried in batter.

gravy and corn bread, chicken on a picnic

16 to 24 hours old cuts right.

enqugh to caver the bread to the edge. A recipe will appear tomorrow for summertime sandwiches, a treat no one will want to miss. F 5 .» . MONDAY Breakfast Cantaloupe wedges

ter and sirup ” Luncheon ‘Summertime sandwiches Grapefruit and avocado salad Butter cookies (bought) Dinner .

Cold sliced ham Potato salad Broiled corn Mixed vegetable salad Bread and butter Bing cherries Milk to drink: Pour c¢. for each child; 3 ¢. for each adult. » » * TUESDAY Breakfast Fresh apricots Milk toast Luncheon

Vegetable and cottage cheese chowder Crusty rolls Bing cherries Peanut butter cookies

Buttered summer squash. Tomato and green pepper salad Bread and butter *Black raspberry cobbler

child; 1 ¢. for each adult, . . . y WEDNESDAY Breakfast Fresit grapes Ready-to-eat cereal with sugar and cream Cinnamon toast Lune

Asparagus mold Hot bacon muffins Fruit cup made of raspberries, honeydew, cantaloupe, plums and pears Dinner Shrimp salad garnished with hardcopked eggs and tomatoes Potato chips

‘Canned or fresh buttered’ green beans

Your House: No. 9

There's a Simple Set of Rules To Follow in Building A Good Chimney a

Architect THE CHIMNEY AND FLUE of your heating plant or fireplace is so important from the standpoint of its draft and the efficient opera-

tion of the plant itself that it is essential when building your house

that the proper flue size and height of the chimney be definitely determined by some one who knows the requirements and how to esti-

up should be recompletely sealed

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Sour mili griddle ewkes- with but-|

Milk to drink: Three c. for each.

Let's Eat

VIOHES may be simple fare, but if made attractive and delicious they take much thought and time. .Bread that is anywhere from Butter, margarine or cream cheese used for spreading should he soft enough for easy application and ample

Hot cloverleaf rolls

fresh sliced sugared peaches Milk to drink: Three ec. for each child; 1 ¢. for each adult. THURSDAY Breakfast Fresh pears Ham omelet

; Hot buttered . toast

Luncheon Deviled eggs Shredded lettuce, tomato and cucumber sandwiches on whole wheat bread Watermelon slices. Dinner

Turkey turnovers American fried potatoes Buttered fresh peas Stuffed peach salad Bread and butter Fresh plum pie

Milk to drink: Three and a half

c. for each child; 1% ec. for each |Cantaloupe slices adult. Scrambled eggs SRiDAY Coffee cake (bought) Breakfast Wiener Schnitzel Honeydew melon wedges Buttered noodles Buttermilk waffies Pan-hroiled tomate slices ' uncheon radiéh *Cream of spinach and mushroom Selery urls sme ig

soup ; Toasted buttered English muffins Blueberry cake with sugar snd Dinner Fried perch Boiled parsley buttered potatoes Corn on the cob = Chopped spinach and lettuce salad with Russian dressing Bread and butter

today, with prospects of even great

er increases in the future, serves to

highlight thie need for a more comthe consumer.

posted on proper handling of frosen foods, to obtain top quality in flavor and nutritive value when . these foods finally come to the table.

know from reading the labels on frozen food packages that it is nat to be thawed and re-frozen. But they are not aware that constant fluctuations in temperature, or storage at aboye zero, can affect the quality more than any other single factor.

% = EXCEPT for foods ta be held a

short period of time, all frozen food should be kept at zero or below until i$ 1s ready to be thawed for serving. ‘Or, DK. Pressler, chairman of publications of the American Society of Refrigerating Engineers, has written many books on the subject. He paints out that storage life of

Jirozen foods incressed with s de-

Vanilla cornstarch pudding with :

Frozen Food Must Stay at Zero

THE SHARP increase in the Storage temperature has more to| amount of frozen food being served do with the final flsvor snd texture!

plete knowledge of the subject by camels that zero be. main-

Homemakers need to.be fully fruits, such as peaches, stored at

Por instance, most homemakers

Meta Given

Vanilla ice cream with fresh or frozen red raspberries Milk to drink: Two ¢. for each child. » ’ ” # SATURDAY Breakfast Red raspberries on ready-to-eat cereal with sugar and cream Buttered whole wheat toast with

fom - : Luncheon © - Fresh cream of tomato soup Green peas and cheese salad Hot buttered toast Vanills rennet custard Dinner ' Baked potato with rich frankfurter. sauce Buttered frozen broceoli Lettuce, tomato and cucumber salad with Fremch dressing Baking powder biscuits *Currant jelly i Fresh fruit in lemon jello >

Milk to drink: Two ¢. for each child, s # = SUNDAY Breakfast

"Berry hambe

Supper Peanut butter and bacon sandwiches Fresh sliced peaches and cream Milk to drink: Twa and a half] e. for each child; % c for each adult, *Recipes for dishes marked with asterisks will appear tomorrow through next Wednesday,

than did the temperature at which freezing took place. Dr. Tresiler

ned at all times, with certaih

{five degrees below sero. .

ss = : | BASED on these and other similar

findings, equipment is designed to provide these temperature standards all the way along the frozen food storage and transportation

to refrigerated railroad car or truck to wholesaler to retailer. The homemaker is the final lnk in this chain, When she purchases frosen food

___ THE INDIANAPOLIS TIMES

| Molded Salads

chain-—from processor to warehouse|

at” her local store, she should be that packages she selecis have. been stored well within the freezing ares of the display cabstacked

Will Not Melt Made New Way

Cream Corn Starch Replaces Gelatin MOLDED SALADS and desserts sre wonderful in the summer—but

kitchen-tested technique in. the tion of these foods. And they won't melt as gelatinous ones do. It sffopds a grand opportunity to remain

Manufacturing Co. in Decatur, Ill They include palatable variations in the use of vegetables, seafoods and fruits. Preparation. requires minutes instead of hours for many a dish which becomes a really delectable affair instead of just something else to eat. Ingredients are combined in one saucepan. Direct heat is applied for two to three minutes and it Is ready for the mold. Also, cream com starch molded salads and desserts retain the flavor of natural

| juices.

» " r MOLDED CARROT SALAD S thsps. cream corn starch 1 tsp. salt 2 c. carrot juice 1 tsp. lemon juice 2 ¢. finely shredded cabbage 13 ¢. finely chopped celery 3 thsps. finely chopped Pepper.

green

and carrot juice. minutes. Stir’ constantly,

which have been rinsed with cold water. Chill until firm. Unmold on greens and serve with desired * Serves eight. » » ” ~ PEACH CUSTARD _3-théps. cream corn starch 2 thsps. suger 1a tsp. salt 2 c. peach nectar 2 egg yolks, well beaten ' 14 tsp. almond extract Combine cream corn starch, sugar and salt. Gradually add peach nectar. Heat to boiling over direct heat and heil gently one minute, stirring constantly. Gradually add to Beaten egg yolks. Return to heat and cook two minutes. Add almond extract. Pour into molds which have been rinsed in cold water,

Chill, Serve with cream. Serves ix.

TEEN TOGS—It's a bull's eye for Nancy in her bright red pique pedal pushers. Those big patch pockets might carry the day's "catch." A white pique top is crisp and coal.

inet, not logsely above it. : ym Progen foods should be purchased| Nancy Shiels will be a junior last on the shopping tour—not car-| at Broad Ripple and is a mem. ried around say longer than neces-| ber of the W. I. .G. club. sary. (Strauss).

Coffee. Takes a New Dessert Role.

50 hard to keep. Now there's a new 3

Combine cream corn starch, salt Heat to boiling over direct heat and boil gently two Caol slightly. Add remaining ingredients and mix thoroughly. Pour into molds

Heolth— = Vitamin C From Berries And Beans

Short Cooking Saves Nutritive Value Re By JANE STAFRORD you "UAN"GET Your day's vita: min C ration from three-fourths i of a cup of freshly picked strawberries, the New York state agricultural experiment station an-’ nounces.

A three and one-half of the berries su re of scurvy-preventing vitamin ©

| than the same amount of orange, ‘ grapefruit, tomatoes or apples. Less rich in the C vitamin, but probably more generally available are lima beans, on which the U. 8. agriculture department has some pointers. These relate to saving such vitamin C as the lima beans offer. :

fered on summer markets may save {the housewife time, but they offer much less vitamin ©. . Thrifty housewives have always known that the ready-shelled limas cost more than limas in the pod and meny have shelled them at {home ta help stretch the food bud-

—— " eget. i FOR COFFEE.LOVERS—One of the most popular flavors n | ~ The housewife who shells them the United States, coffee lends its tastiness to a tantalizing dessert, |long in advance of cooking, howPot de Cate. Complement i with glasses of iced coffee. (ever, ia also going to, lose some of = WHY NOT adopt an old time French favorite, Pot de Cafe, or Hie Jamin C”she hoped 0 serve coffees Bavarian cream? Its flavar is so refreshing, and when attrace er family. A »

tively garnished with strawberries or mint leaves it's a real taste- TESTS at he Virginia experi-

teaser. ment station showed that limas POT CAFE Ee | — (Coffee eA Cream) blended, fold in the whipped (IR the pod held st room tempera2 6. MIE k cream. Pour mixture into sher- |ture for two days lost 39 per cent

of their vitamin OC, but shelled limas lost 67 per cent. Held in the cold temperature of the refrigera. tor, the beans lost much less ©, but again thé shelled lost far more than those in the pod. In the refrigerator, unshelled limas lost only b per cent of while the shelled limas t per cent, more than three times ss much. 4 EW : mt Short cooking also -saves vitamins. Lima beans cooked ; hours, as is. the home practice in some parts of the country, lost twice as much vitamin C as those cooked only 30 minutes. Tests at the Mississippi station showed that limas’ cooked three hours also lost much more thiamin (vitamin B-1) than those cooked half an hour.

Nothing Fishy If hands are chilled in icy water before handling raw fish, the odor won't cling so firmly.

bet glasses and chill set. Serve garnished with unhulled strawberries or maraschino cherries.

Freshen Stale Bread In Double Boiler

When stale bread is the only “buy” ~—or when bread gets stale in spitg of you—Westinghouse home economists say it can be freshened to taste almokt as delicious as freshlybaked bread, -~ Just take a section of a loaf or single pieces, place in double boiler or steamer, cover closely and steam for three to five minutes.

Imports to Inerease More sugar will be imported this year than in the past two years. Exports of grain are likely to be greater in 1947 than last year, but exports of meals, lard, eggs and dairy |products probably will be significantly smaller.

43 ¢. ground coffee 1 tbsp. unflavored gelatin 14 c. cold water 1a ©. sugar Is tsp. salt 3 egg yolks, slightly bealen 1 tsp. vanilla extract 2 ogg whites, stiffly beatsn 12 ¢. cream, whipped Bring milk to scalding point in top.of double boiler.. Add ground coffee, stir, cover and let stand over hot water 20 minutes. Com-~ hing gelatin with cold water and let stand five minutes. Strain coffee-milk mixtupe through two thicknesses of wet cheesecloth. Add to gelatin and stir until dissolved. Add sugar and salt to slightly beaten egg yolks and stir in hot mixture gradually. v " Qool by setting cold water and then chill until sirupy. Add vanil1a extract and fold into the stiffly beaten egg whites. When well

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