Indianapolis Times, Indianapolis, Marion County, 11 September 1947 — Page 24

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« colors of the Eastern Star Order. “To obtain complete —easy-to=|

PAGE 24 :

By META GIVEN

CASSEROLE DISHES ARE A BOON! to busy cooks because they

rooms on hot garnished with tomato slice

can be. baked in the oven with any number of other foods and can Additional shot buttered toast be served right in the dish in which they are cooked

* One

point to remember when preparing a casserole

is” not tw

[Lettuce wedges with vinaigret dress- |

ing

combine more than three or four kind§ of food in one dish. Men Floating island

especially are suspicious of a mixture of too fastidious person” approves a. food ~~ " that seems to be just an, excuse to

prevent spoilage ng or “waste » An excellen

casserole dish will §

start off the menus for next week's dinners.

It's tuna noodle casserole which 1s suggested for Monday night's dinner. And here are those next

to help make your week-end gro-

cery shopping simpler. nu . ” MONDAY Breakfast Bananas on ready-to-eat cereal Jelly omelet Hot buttered toast

Home-Made Ice Cream Is a Gala

Here's a List Of Ways

re \ ['o0 Serve It A trayful of ice cream freezing the refrigerator” Is “assurance

of a grand finale to

served “as is" or in any of a dozen combinations it Is bound

LY You can be sure of a luscious

and easily made jce cream if ‘you!

use sweetened condensed milk for the base, This smooth blend of fresh, whole milk and sugar makes

ically free of ice crystals, The seasonable fruit ice cream,

} dinner,

Luncheon Ham salad sandwiches Lettuce and sliced tomatoes *Cherry tapioca | Dinner | *Tuna-noodie casserole {Buttered - spinach

Lemon ice Vanilla wafers v

Milk to drink: Four cups for each,

child and two cups t.: each aduit

many things...and no

Dinner Veal cutlets and cream gravy [Whipped potatoes {Zucchini squash,

"The Menus For Early Fall Meals

|Head-lettuce with blue cheese dress-

ing Whole wheat bread Raspberry sherbet

Milk to drink: Three and a half Sliced beet and sliced hard-cooked cups for each child; one and a half | egg salad with vinalgret dressing cups for each adult, in addition to

that used in’ today’s menus, ~ ~

” WEDNESDAY Breakfast

In-addition to that used in the day's Fresh plums week's menus, all lined up at once menus,

TUESDAY

Breakfast Honeydew melon wedges

| fectioner's sugar Luncheon

1 *Creamed chipped beef and mush~ Meat loaf

made with péaches, can be served | “5%

alone -or-with-shiced-freshr-pencihies: It is especially good piled in cantaloupe halves. Cut the cantaloupes beforehand and chill the insides thoreughly with ice, sO that the it e cream won't melt too quickly when it's added A laver of store cake gives many | ice cream. A shortcake, with fruit fice between lavers and sliced frult on

possibilities with

cream

top, is one deluxe dessert. t |

Another is made by ice cream

pouring

chocolate sauce over

FITTING FINALE TO DINNER — Luscious peach ice cream served with sliced |COUNtess to Barmaid

Home-made ice cream is an easy-to-do [yu

| peaches makes a grand finale to a dinner.

Scrambled eggs Bran muffins Luncheon Souffle of summer squash

4 Remainder of wheat-oat cookies

Custard ple (in addition to that used in today's, cereal with sugar and cream Olives, celery, radishes and carrot Buttered broccoli Milk to drink: Three cups for menus. : Sour milk waffles with butter and {Tomato aspic salad with cottage each child; one cup for each adult, . s x =» heated sirup , |Balted nuts and cheese in. addition to that used in today’s SATURDAY Dinner ~ |Pruit punch 2 tea or coffee Bread and butter ? | menus. : Breakfast . {Assorted cookies Rice pudding with sliced peaches ann Cantaloupe slices Chicken. cauliflower custard Milk to drink: Four cups for each Milk to drink: Three and a half| FRIDAY | Bakery coffee cake Cottage fried potatoes : child; two cups for each adult, in cups for each child; one and a Breakfast {Bakon strips Byliae Brees Beans . [addition to that used in today's half cups for each adult, in addi-|pregh pears Luncheon Je a a ’ | menus. . tion to that used in today's mignus. o ¥ Bread an ieing| “Recipes for dmhes marked with . a. Soft-cooked eggs | "Corned beef” and potato salad Angelfood cake with orange icing] ipes Buttered toast | Lettuce and sliced tomatoes Open House for Guests lasterisks will tomorrow THYRSDAY Blackberry jelly {Bread and butter Pinwheel sandwiches through next Wedn Breakfast | Stewed apple slices ————————— w— Catined Sronetruls pace Chilled to! Lunepses ith t | * Dinner dy-to-eat 1 with d mato stu w una- | Ready 19:0! Seen WIL) sugar an fish salad | Poashed whitefish with hard-cooked

ream | Cinnamon toast ! 2 Luncheon | Potato pancakes { Link sausages | Tart applesauce | Bread and butter

{ Dinner |

*Creamed liver and. ground beef on

biscuits

Endive salad with French dressing | ghoestring potatoes | French toast with ‘butter and con- French bread

cookies Dinner

‘Wheat-oat

treat when sweetened condensed milk is used as a base.

Climax to Dinner

Fried tomatoes

Russian dressing Bread and butter

Lettuce and cucumber salad with Chocolate pudding with cream

. begin arriving at packing centers I.

M4 ! . piled on a tayer of plain cake, Homemakin Another trick is to buy or make | .

plain cup cakes; cut out the top, and fill the cavity with vanilla ice cream, piling it up high to make a good serving. | The cake top, at the side of the | plate, may be finished off with a spoonful of ice cream, too. Sprinkle the dessert with chopped nuts or chopped maraschino cherries, | grated orange peel or crumbled

macaroons,

" =" ”

MAMC PEACH.ICE CREAM (Automatic refrigerator method) %& c. sweetened condensed milk, 15 .c. water 4 cosugar ‘2 tsp. vanilla 1 ¢. crushed fresh peaches* 1 ¢. chilled heavy cream Set refrigerator control at cold- |

est point. Mix the condensed milk and water Add peaches sweetened with sugar Chill, Add cream and vanilla, Mix well, Freeze in freezing ‘unit of refrigerator until half frozen, “Scrape from freezing ‘tray into chilled bowl. Beat until smooth

but not melted. Replace in freezing unit. Before mixture is completely frozen, beat agam until smooth. Finish freezing. *If frozen peaches are used, omit sugar, *

Star Potholder

- -- --

ae ALITA

Biases? Friant

By MRS. ANNE CABOT Crocheted of sturdy cotton in

basic stitches, a pair of these at-

tractive potholders can be made | in a few hourp. Crochet éach of the five points in a different color | . for & most popular bazaar | donation, crochet it in the five

follow ‘accurate crocheting instructions and stitch illustration lpr star potholder “(pattern 5601) | send 16 cents in coin, your name, | address and the pattern number | to Anne Cabot, The Indianapolis’ Times, 330 S. Wells st., Chicago 7.

Calcium Shortage May Result

If Diet Doesn't Include Milk

This warning comes: from home

agriculture department,

They also say that anyone who neglects milk misses some of the best-quality protein for body-building and repair.

These facts are especially signifi«

| cant today when the use of milk |

in the United States 1s dropping from its high wartime level No other food in the American diet approaches milk in its contribution of calcium. In 1946 milk provided 75 per cent of the calcium in the national food supply

Green and yellow vegetables, “Which stood next in line as a source of calcium, supplied only five per cent

Milk also Provides Protein, Vitamins Riboflavin (vitamin B-2) 1s another essential nutrient generously supplied by milk but scarce in most other everyday foods, Only eggs, organ meats like-liver, and heart, some very lean meats, fresh "turnip greens and kale, al-

monds, yeast and less familiar | items contain more riboflavin per pound than milk

None of these foods occupies a place in the family diet-as important as milk. In 1046 milk provided 46 per cent of the riboflavin in the national food supply.. Next highest was meat, supplving 15 per cent The protein in milk is of very high. quality and expensive even at current prices, than that

of eggs, lean beet or poultry. Dried

skim milk is the very cheapest food for high-quality protein Moreover, when milk is com bined with w=cost foods like bread and other cereal products, it builds up the protein of tliese other making them more valuable "in: the diet.than when eaten separately

Cooking Meat— Fast or Slow?

Two-Piece

‘By SUE BURNETT What could be nicer’ for your busy fall program than this handsomely tailored two-plecer with a touch of lace to prettify the neckline? Comes in 4 wide size range our well illustrated sew chart is easily and smoothly followed. Pattern 8204 is designed for sizes 34, 36, 38, 40, 42, 44, 46 and 48. - Size 36, short sleeve, 4% yards of

| 36-inch.

The popularity of the pressure saucepan has led to many questions regarding meat at a

higher temperature, as compared to

cookery of

slower cookery at lower temperatures. In comparative tests, preference

for the flavor of one method over the other has-been expressed by dif-

ferent testers. Equal degrees of ten-|

derness seem to be possible by botly

methods.

At pressures above 10 pounds, al

texture difference, due to bredking down of more’ connective tissue, seems to produce .a crumbly or stringy texture that seems unacceptable to many testers, Results of tests indicate that the

{ | | | |

{convenience and time factors pe-|

culiar to the famtly must be con-|

sidered, together with individual taste preferences, in deciding whether or not different kinds and cuts of meat should be cooked in

any type of pressure cooker, Ny

For this pattern send 25 cents, in coins, grour name, address, size desired, and the pattern number to Sue Burnett, The Indianapolis Times Pattern service, 214 W,. Maryland st., Indianapolis '9. Send 2) cents today for-your.. copy of the new fall and winter Fashion, Brimful of sewing -information for home sewers. Free

Market Basket Report

Cauliflower 1s

er of flower should have a dark green |stream of wine into her food.

This indicates freshness. : : Make certain that the head is white list of recipes using wine and [trees in the ‘book include eggs,

| rw |sweetbreads, fruit-and-rice ang baror creamy white, clean and solidly | brandy. Which has been compiled 4

formed,

Size does not affect quality, nor {do the leaves which you sometimes the

find growing through the curds.

‘quality,

n most markets. Sweet corn prices out. are about at the seasonal low, and| Hearts of celery in white wine are offerings of good quality stock are suggested for the hors d'oeuvres tray, (still fairly abundant because of the along with herring in white wine or jee start the crop had last spring. marinaded mussels. : | Other fruits and vegetables in| Wine in soup is not a novelty. LOA Me * : , seasonal abundance which are For generations French peasants -— or Remodeling trending lower in price at many have finished their daily soup at the . Wholesale markets include to- table by adding a little red wine to . Eg matoes, prunes, apples, lettuce and the last few spoonfuls. Miss Owen for M odernizi n 4 dry onions. ladds a few spoonfuls to her recipes J sae ee EE RS ————— H HOUSE-CLEANING i Remodeling New Kitchen Roofing a ° I Converting Residence = = New Bath Painting to Multiple Unit’ Heating Plant Insulating EVEN A MAN | New Garage Repairing’ Storm Windows a . : CLs = : | . ’ @ : a CAN DO IT You may secure a monthly payment loan at any Fletcher Trust - - 4 . . . ‘ 3 2 | office, to modernize or repair a residential or business prop7 erty. We mdke FHA modernization loans upto $2500 for periods of 12, 18, 24, 30 and 36 months. The following illus- § | trates the cost: ) | es ; ie boil FOR 12 MONTHS FOR 24 MONTHS i ‘ ~ You You Pay ; You Pay Receive Repay Monthly “Repay Monthly : $ 200 $210.53 _ $17.55 $220.24 $9.18 Payments can 300 315.79 126.32 330.3% 13.77 be arranged 500 526.32 43.86 550.61 22.95 um 750 789.47 65.80 825.91 34.42 : 1,000 1,052.63 87.72 1,101.22 45.89 i

But if the flowers in the head hors {have started to grow, the cauli- entrees, poultry, meats, salads” and flower will be of inferior eating desserts. Cauliflower is nutritious! Wine in cooking—to “lengthen the |because of its mineral content, and |sauce” — is more flavorful than | {In the raw state contains a very water and adds zest to -dishes./In thigh amount of vitamins C and G.|the cooking process the alcohol in| becoming [wine and brandy is dissipated, the while celery essence remaining to inspire “food | = continues to be a fairly good buy for conversation,” the author points

Cabbage stocks are more abundant now,

becoming more plentiful these days and prices are ; —c —y— —————————— 1 TTOVIRIE 8 litle lower. ANYONE WHO SLIGHTS MILK in his diet is in dang running short of the calcium he needs for bones and teeth as welb Hacket, as the important vitamin, riboflavin, | economists of the U. 8

Best cauli- | States is

. THE INDIANAPOLIS TIMES ___ Lh

Are Featuring Lower-Priced Meat Cuts And Fish

buttered toast| Au gratin potatoes

THURSDAY, SEPT. 11, 1947

Buttered English muffins egg sauce Whipped lemon gelatin with custard | Parsley buttered potatoes

sauce | Buttered beets 3 Dinner Tossed salad of tomatoes, radishes Beef pot. roast and greens

Whole wheat bread and butter , |Banana and coconut cream pie Carrot ring filled with creamed lima | Milk to drink: Three and a half beans {cups for each child; one and a half Chopped spinach salad with 1000 cups for each adult, in addition to island dressing | that used in today’s menus,

*Peppy winter relish Mashed potatoes

Bread and butter ans SUNDAY Milk to drink: Three cups for| Breakfast

leach child; one cup for each adult, [Presh blueberries on ready-to-eat ‘Range Fed How to Cook Cattle Due For Small . On Market Families

Because the production pattern FOOD FOR wo, By 148 Belley |of, meat, as well as other farm en. Toaraen ty. P'ubushing | products, 18 regulated mostly by Co., New York. $2.50. |seasons, the quality of meat gradu-| YOU, TOO, can cook delicious] ally varies throughout the year. meals, even if you have only a card { Early fall usually brings a drop table and a two-burner table stove. {in the marketings of well-fattened, So Ida Bailey Allen says in her {cattle as corn supplies reach the new cook book, “Food for Two.”

{seasonal low. But at the same time ‘Wherever you cook is your kitch-|¢

{western cattle, often fairly well fin- en,” she labels one entire chapter. lished on nutritious range grasses, And there isn't any type of kitchkitchenet or cooking facility TH Tera SIE Hilmbers. Hrat VTS ANC FATS 10" Conse This ‘means that supplies of low- | The author has written 42 cook er grade beef—U. 8, Commercial books and is food editor of Good and U. 8. Utility—are more plen- | Housekeeping magazine. The theme tiful. The lower grade meats are Of this; her latest publication, is fully as nutritious as higher priced Money - saving, time-saving and Choice grade cuts if properly pre- ¢Dergy-saving.

pared. Moist-heat methods should Book Solves Problems

be used . , . braising, stewing or Of C : ’ | ooking for Two marinading by adding It appeals to the couple in a

: vinegar, | sour milk, tomato juice or similar trailer, a Quonset hut, to mlder

condiments, - x — Or try .a beef biscuit roll made “batching” in cramped quarters. with ground chuck beef. Or browned | Every aspect of food preparation roast beef hash with grilled toma- |; ~o vo. 0 Ve shopping to sery toes, ; z iy pe! and. ostmest Jost ing. It's a practical guide for elimivegetables, or Hungarian goulash a a EY i. oo-small

y kitchens ; ang. nc; {made with beef chuck, neck or flank Ooi met |meat, are other worthwhile econ- hors d'oeuvres, methods of dressing

: up packaged and canned foods, allomy suggestions. {in-one dinners, attractive ways to use leftovers and all the answers to jcooking-for-two. BUDAPEST, Hungary — Countess) Menus for dinners, luncheons, arianne Szechynyi, a member of cocktail parties and evening snacks one of Hungary's most aristocratic are suggested. . And 'in case you |families, has been reduced by the can’t sleep at night—well, there's a war and has become a barmaid in a section entitled “Lullabed Beverhotel in this city. lages.” |

Booklet Covers Wine Cookery

Coming Into stride as a great /for clam bisque and cream of ne-producing country, the United chicken and onion soups. pouring an fncreasing/| Even the lowly baked bean bejcomes a “piece de resistance” with So it wduld seem from the long/the addition of wine. Other en-

by Jeanne Owen, author of several Pecued frankfurters. : books gn cooking. “| Miss Owen says, “From a quick

'sautee of chicken to 4 marifiade of In a 63-page booklet published by | i101 “beet or venison, wine plays

the Netional Distiliers Progjacts an important part.” Corp, Miss en gives recipes lof; Salad dressings, too, she enlivens d'oeuvres, - soups, seafood,

with the flavor of wine. The book covers desserts and beverages for a complete resume of cookery with wine, { The writer also is author of “Luncheon and Dining at Home” and “A Wine Lover's Cook Book.”

‘couples, business “girly and to men,

Fecipes. for] ’

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* THURS! Teen To

“Go E

80-0 YO super -coloss: been to a met—and

glamorous g Or you ha made you tycoon ar dough is bu pocket! ’ Well, youl about some you return A boaster may be imp! nine times to luck, not

NO, PEO hear you toc et, Boasting social or fin of time, Sketch in summer fun ing details, A smart tween the li opinion of y it all out. Remembe: others abou You're not yen to. tell

Old Pri Women hs lated soap fc but the prix this kind of At that tim some kinds turned to pe . liquid form, into a heate it to powder A ———