Indianapolis Times, Indianapolis, Marion County, 9 October 1947 — Page 24
LRN
2
PAGE 24 Jams, Jellies
Inject Flavor In Dull Meal «Select These Spreads With Left-Over Dish
Jams and jellies dress up and perk up meals that otherwise might be drab, dull and tasteless, They give a gay sparkle and flavor to left-overs , , . salads, casserole dishes and low cost meats. They are economical, too, especially if put up now when canning fruits are available and inexpensive, As a spread , . . with or with-
out other spreads . . . they are thrifty and colorful. And when it comes to desserts, a layer or
two of jam or jelly will transform the most ordinary plain cake or hot biscuits into something really special to see and savor, These spreads can be used to accompany any meal. Try them to brighten up the breakfast toast, on muffins, pancakes or waffles, At lunch enjoy them on crackers and sandwiches. For dinner , , . whether you have bread, Yolls or hot biscuits , . . a jam or jelly is the perfect spread. Using them as a spread is only one of the many ways they can help to save your food dollar. When you have a main dish of leftovers, lft it up with this dessert. » ” nr BISCUIT TRICK When making baking powder biscuits roll them thinner (about one-eighth inch), cut them, with a two and a half inch cutter, In center of each biscuit place onehalf teaspoonful of raspberry, apricot or strawberry preserves. Fold biscuits over so that edges meet Press together along the edge with tines of a fork. Bake 12-15 minutes in a hot oven (450 degree Fahrenheit) until golden brown on top. Serve these while warm. Serve this dish with hot potato chips, fresh lettuce salad and a cake dessert. u » ” FARINA DATE SLICES Cook farina or granular wheat
MACARONI SUBS FOR MEAT—These meatless macaroni Sustords nds by vegetables and garnishes provide a colorful, delectable platter for meatless Tuesdays.
cereal according to directions on the package, Add two-thirds cup of chopped dates (or other dried
|
fruit), stir well, and pour into a ' loaf pan. Chill until firm. Unmould, slice thin, Baute In a
| small amount of butter or other
to brown on both hot with syrup or
fat, turning sides. Serve preserves,
n ” » PUFFY MAIN DISH OMELET Even with present prices an omelet made with only four eggs | 18 a thrifty way to provide a main dish for four people. This omelet won't collapse when it's cut , It
|
may be served as is-—-or combined
spoonful of salt,
with a bit of left-over ham, bacon |
or sausage. Spread jam or preserves over the omelet for a tasty treat,
Trim the crusts off one slice of
white bread about Ya inch “thick: | the heat,
Break bread in small pieces. | { 8cald ': cup milk and pour over the bread. Lat stand for 10 minutes until the bread soaks up the milk, Separate the yolks of four eggs. Season yolks with one teaBeat with rotary beater until thick. Drain any milk from the bread which is not absorbed, Add bread to the yolks. Beat for a minute to blend bread with yolks, Now beat the egg whites stiff and fold into the yolk mixture, Melt two tablespoons bacon fat or shortening in a nine-inch skillet, Pour in omelet, Cook over moderate fire for five minutes. Next put skillet under the broiler but keep it well away from
The omelet will puff and brown in about eight minutes. Cut in quarters. each quarter with currant jelly or raspberry jam or any other preserve with a “tang.” If you have a bit of left over ham, sausage'or bacon, just dice it-finely
folding in the egg whites, This adds a delicious meaty flavor the whole family will enjoys
Appetite C urb
If you sit down to a meal hungry
as a wolf, you can often help curb |
your appetite a little by drinking fruit juice before you start to eat.
tends to take the edg® off your
|hunger, and you'll be getting a help{ing of vitamins besides.
THE : INDIANAPOLIS TIMES
Try Using Macaroni as Basis for Meatless Meals
|Add Flavor To Conceal
| water, and add to the mixture before |
|The natural sweetness of the juice
Blandness
Cheese, Onion, Mustard Will Add Savor Versatile macaroni scores again—this time in a new
dish called macaroni cus-
tards. These treats are one more proof that the variety of dishes like macaroni, rice and noodles can be stretched to ek> out ‘meatless days for a long time, The name maraconi custard sounds smooth and mild. But, like our Italian neighbors, American cooks find the bland flavor of macaroni most pleasing when spirited foods like grated cheese, olives, onion apd perhaps a dash of mustard, add their flavor. » » » MACARONI CUSTARDS 1 tbsp. salt 3 qts, boiling water % c. elbow macaroni 1% e¢. medium white sauce % tsp. salt 14 tsp. pepper
| 14 tsp. dry mustard Spread top of |
2 eggs, slightly beaten 2 tsps. grated onion 1 c. grated American cheese 1% c. sliced stuffed olives Add salt to actively boiling Gradually add macaroni and let boil until macaroni is tender, about 10 minutes. Combine white sauce, salt, pepper, and dry mustard. Mix well. Add gradually to the eggs. Add onion, cheese and olives, Drain and rinse macaroni and add to milk mixture. Mix well. Pour into greased custard cups. Place in pan of water and bake in moderate ‘oven (350 degrees Fahrenhejt) about 40 minutes.
cream sauce. Serves six.
Serve | with cream sauce or vegetable |
| | | | i i | i
A Parfait for a Dessert Party.
CONVERSATION PIECE—This pineapple-port wine g porfait | is the perfect way to end an important dinner or to serve as the main dish at a dessert party.
. - #
For afternoon
or evening re-
By JEAN TABBERT DESSERT PARTIES ARE BECOMING increasingly popular as the answer to informal entertaining. They're an easy solution for the hostess since she can relax with her guests instead of worrying about a many-course meal. $ A single main dish, accompanied by cake, cookies or candies, and a beverage will complete a dessert party’s menu successfully,
freshment, a pineapple-port wine
parfait is a good choice,
It's easy
to make and can be varied end-
lessly with different
kinds of
erushed fruit and any one of !
many dessert wines or sherry. The wine blends well with of vanilla
bland goodness
the ice
cream. Combinations of fruit and |
wine which may be used include |
raspberries and Tokay wine; ba-
nanas and sherry, and muscatel. » - ”
and peaches | | and pour wine into it as before. | | Add another two tablespoons of
PINEAPPLE-PORT WINE
. PARFAIT
1 qt. vanilla ice cream
3% c. port wine
1% ec. crushed pineapple % c. whipped cream Chopped nuts Place a scoop of ice cream in a parfait glass. Make holes in the
ring rod. Pour a tablespoon of wine into each serving of ice cream. Add two tablespoons of
crushed pineapple to each serving |
i | and top with another scoop of ice | top milk on each. Bake in a
| moderate oven | Fahrenheit)
cream. Make holes in this scoopful, too,
pineapple. cream and finish with a springling of nuts. Serve immediately. Serves six,
Top with whipped |
THURSDAY, OCT. 9, 1947
Eat Well for Less— Eggs, Cereals
Will Give =
Diet Proteins
Combination of Two Will Save Money
By NEA Service YOU'LL» win the fight against high food costs ONLY if you keep the family menus up to nutritional standards despite the lowered buying power of your food dollar, Protein foods are a must, and you cannot live without them.
This is the seventh of a series of articles suggesting antidotes for the high cost of living. In them you'll find out how to eat well for less, and get flash dispatches from the pantry front in the fight to keep America well fed despite that HCL.
Meat, eggs, fish, fowl and cheese, as well as milk, are sources of protein. Eggs are sky high. But everyone needs four a week, children need six. When you combine eggs with some whole grain cereal, however, you extend their protein value, Whole grain cereals contain good, but nto complete, protein and are in the low cost group of foods. 3 on 8 BAKED EGG AND WHEAT FLAKE RAMEKINS Three cups wheat flakes, onehalf cup grated American cheese, four eggs, salt, pepper, one-fourth cup cream or top milk.
Combine wheat flakes and
| cheese, Arrange in four shallow ice cream with a warm glass stir- | 8 hallo |
individual ramekins or
baking
| dishes. Break egg in each rame-
kin on wheat flakes, sprinkle with salt and pepper. Pour one tablespoon cream or
(350-375 degrees about 15 minutes. Serve hot. Note: One large shallow ramekin or baking dish may be used instead of individual dishes if desired. Serves four.
Meta Given
ONE SURE WAY TO MAKE Boston brown bread more popular
is to cook it no longer than necessary. ingredients have
until the starchy
It must be baked or steamed
lost their raw taste and the
molasses and raisin flavor have had a chance to permeate the bread And the temperature required for developing the best possible
flavor and texture in this bread is to slow bake or steam fit,
perfectly cooked, the bread is springy and never sticky. when cooled, it cuts into thin moist slices Any bread left from the baked bean meal on Wednesday will make interestingly shaped sandwiches and excellent ones if harmonjous fillings are used. Choose,
for example, a baked bean or an |
apple butter one,
With the need now of saving
every crumb of bread, it is well to revive that old Maine custom of frying the slices of left- over bread in butter or margarine and serving it for breakfast with maple syrup as one would serve cakes or French toast. The menus for the week follow: ” » w MONDAY Breakfast Baked apples Cooked oatmeal with sugar and cream Remainder of nut bread toasted Luncheon Navy bean soup Crisp crackers Radishes Bread and butter Coleslaw Sugar cookies Dinner
*Roasted country sausage with |
Spanish sauce Mashed potatoes
| { | | booklet containing 19 savory
recipes on “Meat Sundries” that bring variety to the menu. ® Sent for 10 cents. Ask
for “Meat Sundries” and Include, along with the coin, 8 LARGE 3-cent-stamped, self-addressed envelope, sending your request to
Meta Given
The Indianapolis Times 214 W. Maryland St. Indianapolis 9
Buttered toast Celery sticks Cream puffs with chocolate cornstarch filling Dinner Pan-fried pork chops Creamed potatoes Buttered broccoli *Sunshine salad Bread and butter
Stewed apricots Milk to drink: Three and a | half cups for each child; one and
|
{ a half cups for each adult, in ad-
| Scrambled eggs
When | Tn And For Readers of Meta Given Food Columns 'Meat Sundries’ ® Meta Given has a new
FRIDAY Breakfast Fresh sliced peaches
Buttered toast Luncheon Cream cheese and sandwiches Doughnuts Fresh grapes
watercress
Dinner *Beef sauerbraten with potato | dumplings Buttered carrots Lettuce wedges with 1000 island
dumplings Bread and butter
| Floating island
Milk to drink: Three and a half cups for each child; one and one cups for each adult, in addition to that used in today's menus, 5 ~ » SATURDAY Breakfast Fresh plums Cooked cereal cream Cinnamon toast Luncheon Egg foo young Tossed vegetable salad Bread and butter Baked apples Dinner
with suger and
Hamburgers Toasted hamburger buns
| French fried potatoes
Buttered caulifiower Celery cabbage-green pepper and watercress salad Bread and butter Marble cake Milk to drink: Four cups for each child; 2 cups for each adult, in addition to that used in today's menus.
dition to that used in today's menus
vy Budget Way - “ . To Fashion NEW YORK, Oct. 9 (U. P.)—For slightly more than $200, Kaye Wilhia Breakiast (on. this. week Milne a coat, a dress Fresh grapes And a suit that she sald could re-’ Buttermilk pancakes with butted, Main the backbone of any. woman's and syrup {wardrobe for "ab least seven years.” Luncheon | Miss Wilson, whose budget ap*Boston brown bread and cream Proach to smart dressing is the basis cheese sandwiches of her recently published “Style: on Sliced avacado and fresh peach a Shoestring,” did her shopping with
salad an eye to classic style, quality and Salted nuts [plenty of hem to run up or down as|
“TUESDAY ,
Dinner the season dictates Tuna fish and noodle casserole | For another $130 she found with cheese sauce |blouses, a sweater, hats, gloves, a Pickled peaches handbag and other accessories to
Bread and butter
Head lettuce with French dress- (able for anything but a formal ing | party. Lemon grape pudding Miss Wilson advises the smalls!
Four cups for Pocketbook shopper to keep a few steps behind the la-de-dah of high | style That way she doesn't get caught with a costume that's out
Milk to drink each child; 2 cups for each adult, in addition to that used in today's
menus, { aon of date before it's worn thin. WEDNESDAY And if she does her choosing with Breakfast a clever eye to her own style, she'll
Tomato juice {look just as smart as the woman Creamed chipped beef on toast who shops that way to make th Luncheon |best- dressed women's lists. Grilled American wiches Sliced tomatoes and lettuce Chocolate cookies Dinner *Old-fashioned baked beans Salt pork a hipbone-length jacket, double Remainder of Boston brown bread |preasted to the neck, and an eight= Tossed vegetable salad |gored skirt, under $60, Vanilla fce cream with frozen |
cheese sand-
Whreasted with a full swing back and a cowl-cape shoulder line which |
each child; one cup for each adult, in addition to that used in today's meni. a
| THURSDAY > Breakfast
sleeves, about $55.
y Ls TR | RE Ug SIERING
Fresh pears . French toast, butter and powdered] sugar
Luncheon _ Gream of earrot soup
GAT < all — nl
make the two basic costumes wear- |
Scrambled
Cole slaw ) *Soft sugar cookies ¢ Te Fresh or frozen sliced peaches Milk to drink: Four cups of milk for each child; two cups of milk for each adult, in addition to that used in today's menus. o ” o SUNDAY Breakfast Sliced bananas on ready-to-eat cereal with sugar and cream Cream filled .bakery coffee cake RRS Dinner Stewed chicken Gravy Mashed potatoes Buttered. fresh linia" beans Tomato ahd lettuce salad Bread and butter *Boston cream pie Supper Buttermilk waffles Canadian bacon Syrup Red raspberry sherbert Milk. to drink: Three and a half cups for each child; one and a half cups for each adult, in addition to that used in today’s menus *Recipes for dishes marked with asterisks will appear tomorrow
| through next Wednesday.
A bright green sheer wool dress raspberry sauce with a high collarless neckline, a Milk to.drink: Three cups for honed taffeta waistlet belt, and long
Women Workers MOSCOW .--No Job is too tough for women in Russia. They lay bricks, load barges, mine ‘coal, captain ships, pilot planes—and during the war they fought in the ranks Alongside men.
“Woman m Candidate
For her basic costumes, Miss wil-| AUGUSTA, Ga.—Congresswoman son picked: A brown coat, double- Margaret Chase Smith plans to
turns up into a hood, under $100. | nine years in the house of repreA moss green broadcloth sult, with |sentatives.
run for the U. 8. senate in next year's election. She has served
ng ;
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The Indiana Board will ms day at the C Jeane Bolz, CI west editor « will introduce of the board. Others at | Misses Franc Bouth, Katie ols, Joan Ke Lois. Gates...
Bridge S The Bridge Indianapolis 1} sogiation of U meet Oct. 30 i Indiana Natio Rupp will Bridge.”
Meeting The Alpha Tau Sorority, tonight in thi Becker, 8S. H the rush seasc
Aids Fu The North | voted to cont purchase of t
park.