Indianapolis Times, Indianapolis, Marion County, 14 November 1947 — Page 28

PAE a

will get bet- “” ter restilts for their efforfs if they know their stuff about thread Nylon sewing thread is the John-ny-come-lately that threatens the supremacy of silk in the- sewing baskets.

thread has elasticity and strength at least equal to the silkworm's spinnings. Bom#& authorities claim nylon is superior. Because of its ability to stretch with the fabric ~ it stitches, nylon is especially rec ommended for sewing knitted fabrics, medium-weight rayons, glass curtains and draperies, » ” . BETTER. sulted to ‘the texture

m—

With Easy Fit for

Left: Polka crepe. pearl. Pink, navy,

Sizes 1614 to 2214. Right: Soft Del Rio

tailored short sleeved ed front and back! blue, gteen. Sizes 1614

Third Floor

Sonie Tipson Ravi Thred

As fine as silk, test-tube nylon |

10.95

Dot Bates rayon Trimmed and buttoned with grey,

crepe makes holiday magic in this

Wasson’s Pin Money Shop,

a 3 or a i Wh

THE INDIANAPOLIS TIMES

| of sheer fabrics such’ as net and batiste are the finest tightly 4 twisted mercerized or .cord cotton | -threads, | When buying thread, follow a | thread chart as an accurate guide | to correct size for different fabrics.

| Too-fine thread breaks under | hard service given heavy-duty "fabrics. Too-coarse thread makes | a heavy, unprofessional loking

seam in delicate fabrics. - protein which makes them not

Kitchen Hours just good pinch hitters for meat, | WASHINGTON ~—- The average but alternates that can play the -| American woman with a family] same important role in nutrition spent about five hours a day in the as meat does any day in the week. kitchen before the war, This should cause us to have

Styles New Holiday Dresses :

Half Sizes

copen.

print rayon

¥ » IB

dress. PleatGrey, navy, le to 22Y4

Ll A

UF BY

", Er han LE A I REN

BA 1) IM

at :

pre fee

Sri

ORIGINAL Mb

% Start Today to

Christmas.

Slip

4.00

to hem! quality rayon crepe and with lace’ trim.

... . tearose, sizes 32 to 40.

Away A Gift A Day for

Val- Mode

Lace Trimmed Style That's Cut to Fit!

Pretty slip cut to fit from top Tailored of the.

Beautiful gift at a reasonable price. Comes in

Lay

finest lavish

$33

af 1d

] LAR" AS 1 4

ad ST i 44 IE XTT.

tL £ 4 -

RAR

FOR-TOO LONG, A TIME too many people have believed that fish 1s a brain food all because some pseudo or fiippant food chemist made a remark to that effect. Fish has no more of 4 favorable influence on our brains than does meat, cheese and eggs. Some fish furnishes considerable energy because of its fat content: | Many are good sources of thé B vitamins. and all furnish complete

| respect for fish and unless we do | have appreciation of its food pos~ ‘sibilities, we will never trouble | ourselves to cook it excellently.

| The numerous kinds of fish with

wonderful variations in color,

pl LOL i a 2K LTE. 2 ME ad

) i py

= x) oe

ik © he Cogs

’

Al 4

“ \J

£4 LY

SIE

I EL

Phone Rlley 7411

; S Ear) |

Meta Glven

|Spring Bulbs

delicate flavoring and flaky texture the type of cook the world counts on to whip up delicious food. While the flavor of some fish is not as delicious as others, the good cook always finds some method of cooking and uses some harmonious flavoring that will make it intriguing to the eye and palate.

BAKED FISH “AND SPINACH

i (For Monday dinner) 13 lbs. fish fillets (bass, trout, flounder) 2 taps. salt Pepper | 1% lbs. spinach

| 1 tsp. grated onion

| Ing portions into a | buttered: baking dish. Sprinkle

2 theps. butter or margarine 2 thsps. flour 2 ¢. milk > 14 c. grated cheese Put the fish fillets cut into serv. shallow,

with salt, covergand place in a moderately hot oven (400 degrees P.). Bake for 10 minutes, Meanwhile, cook the spinach in one cup of salted water until tender or for six or seven minutes. Drain and chop fine, Then make

a white sauce, cooking the onion |

slowly in the butter for a few minutes, then blending in the

| flour and finally the milk and | cooking until it boils and thickens,

Now spread the spinach over tne fish, then pour the sauce all over the spinach. Sprinkle with grated cheese and return to the oven. in-

| crease the heat to 450 degrees F.

and cook until -the top is browned temptingly or for about 15 minuves longer. Serves six. 2 . » ~ PHEASANT BAKED IN DOUGH BLANKET (WITH VEGETABLE STUFFING) (For Sunday dinner) 1 dressed pheasant, 2 lbs.

| Vegetable stuffing; % ec, finely chopped onion | 3 thsps. butter or margarine

| % c. coarsely grated carrot

| % .c. finely diced celery

2 tbsps. chopped parsley % tsp. salt

| 4 tsp. pepper.

Dough blanket: | 1% c. all-purpose flour

| 1 tsp. salt | 2 tbsps. shortening | 4 c. water

Remove the pin feathers and singe the pheasant. (Wet picking is most satisfactory). Rinse inside and out with several changes of warm water. Drain well. Remove the neck and cook with giblets for gravy. Fill the salted cavity with vege-

| table stuffing as follows: Lightly | saute the onion in heated but- | ter.

Add the remaining vege-

| tables and seasonings and toss to

mix well. truss. To make the dough blanket:

Fill the cavity and

| Sift together the flour and salt;

cut in the fat with a pastry blender or two knives: until the

particles are the size of rice |

grains. Add the water gradually, stirring to make a dough soft enough to roll. Roll out on a lightly floured board from one-

eighth to one-fourth inch thick |

| into a rectangular sheet about | 18 to 10 inches.

Wrap the dough around the pheasant, completely covering it.

"| Gardening —

RANA EAT

By MARGUERITE SMITH *. “WHY DON'T YOU tell your readers about forcing

spring bulbs for winter bloom in the house?” asks an out-of-state gardener friend. | (Bless these folks who make such | suggestions!).S8he adds that she gets more pleasure from these forced bulbs than from any of her other varied garden activities. So here's advice from a real expert. Elizabeth Shackleford, 2956 | E. Michigan 8t., has been forc- | ing bulbs into bloom for a good | many winters, “ever since I was a child,” she says. “I always se~

good for forcing. “For water-forcéd bulbs, like paper white narcissus, I use any flat dish with gravel from outdoors—1 figure it has a little dirt clinging to it and that's good for them. I place them on a layer of gravel, then put bright color-

them in place. “I fill the dish up with water until it stands two-thirds of the way up the bulbs. Then I-set them away in a dark place, watch the water about every other day, and don't bring them to the light until the sprout is at least an inch and a half tall. I ‘never

but put them in a light place until they get het 0 the change.

“I HAVE my rly luck when 1 put the growing bulbs on ny enclosed and only slightly heated porch. If you try to raise them | where it's too warm, the buds dry up, then theéte isn’t much you can do to rescue the flowers. “Soil-forced bulbs, hyacinths, tulips and garden narcissus, treat exactly the same way but plant them in flower pots. I don’t always put drainage material in the bottom though the pot must be open to let excess water drain off or the bulb may rot. “I fill the pot two-thirds full of soil, put the bulb in and cover

not wet. A good way is to wet the newly planted bulbs until water drains through the pot, after that ‘water them only lightly as they need it. “You have to watch the bulbs | carefully while they're in the dark | and growing their roots for they'll drink up a lot of water. I think though that the reason so many fail with forced bulbs is that they Just doctor them too much.” (Note: Add to that, avoid the too dry air that causes bud blast and anyone can force spring bulbs. The flower is already formed | within the bulb—all you have to do is let nature take its coure.) » ” ” WHEN Orville Toler, State | Road 34, told his friends at. the | Milholland Machine § Screw _ Prod-

Moisten the edges an and “pinch to | gether to seal. Place the pheasant, breast side up, on a trivet | in a shallow roasting pan and roast uncovered in a moderate oven (350 degrees F.) for one and one-half to two and a half hours. Prepare the giblet gravy from the drippings. Break away the | crusty golden brown blanket in pieces and serve with the pheasant and giblet gravy.

Thon in Winter

ed pearl chips on top to hold’

bring them straight into the sun |

until only the tiny tip is out. Then | the soil must be kept damp but |

VRE a wy Ry EE

WHOPPER—Orrville holds one ‘of the big turnips he | | grew in his garden near Clermont.

Toler |

"FRIDAY, NOV. u oer! | [Budget Meals

Glamorous

Pa i | ERIDAY, N(

- [May Also Be

Leftovers May Rival Expensive Dishes Glamour needn't be sacrified for economy in mesal-planning. Leftovers and budget-wise meat cuts may be arranged in tempting dishes that will rival the most expensive entrees. - Many of these combinations come in thrifty one-in-a-course dishes. They'll save the homemakers time as well as her fuel consumption. . » . CHOP.SUEY 1 ¢ diced uncooked veal % oc finely cut oriion 3 thsps. lard 1% c. diced celery 12 c. water ? ; » 1% tsp. salt sult

| ucts Co. that he'd raised some | pretty big turnips in his garden { near Clermont this summer, they | thought he was spoofing. So he brought one in. “It's the biggest thing I' ever saw,” says Jess Norris, inspector | at the plant. He was so impressed he measured it. It's more than 19 inches around and weighs nearly five pounds. ¥ » n ” FRUIT trees and lilacs are often dumb enough to blossom a second time in the fall under the impression spring has arrived. But Mrs, James Butters, | 4707 Indianola Ave. reports that, | her hydrangea produced .two big flowers just before frost. : It's a young thing—only two years old—but its normal set of | flowers during the summer were as large as dinner plates, says Mrs. Bulers. «

a FRED KURZ 7016 Evanston { Ave, had a promising castor bean

| collected in - Hawaii, the plant | 8rew to less than half the 12-foot height he saw them grow in the islands. Then it found the Indianapolis | season too short to suit it and | | never was able to develop flow- | ers and seeds.

Right Hand Ringed

right hand.

Units Will Sew

The following units of the Riley 1;

meet an untimely end in the re- | cent frost. Raised from seed he |

OSLO, Norway—In Scandinavia, | ‘the wedding ring is worn on the ys

1 can bean sprouts | Thickening: [3 tbsps, cornstarch {2 thsps. cold water |% tsp. pepper cd ’ {1 tsp, sugar’ 2 thsps. soy sauce ,Brown meat and onions lightly in |hot lard in frying pan. Add celery, water and salt., Cook slowly about (20 minutes.: Mix cornstarch with water. Add pepper, sugar and soy |sauce, mixing until smooth; ‘ Add bean sprouts and thickening {to the meat mixture in the fryingpan. Cook thoroughly, stirring cone stantly, until thickened. Serve {piping hot with cooked rice or - {Chinese noodles. Or serve on rice anc top with Chinese noodles. Serve four.

» o ” STUFFED HAMBURGERS {3 ¢. coarse, soft bread crumbs 3 thsps, minced onion . 6 tbsps. melted butter or fortified margarine 1% tsps, poultry seasoning 2 tsps. salt 3 tbsps. hot water 1 1b. hamburger Dash pepper 1 egg % c. canned tomato juice Combine bread crumbs, onion, butter, poultry seasoning and one land a half teaspoons of the salt. {Add the water and blend. Com'bine the meat, the remaining onehalf teaspoon of salt, pepper, egg and tomato juice. Press the meat mixture to a depth of one-half inch into each of six . |greased custard cups. Then put in a layer of the stuffing, and cover with the remaining meat mixture, |Set custard cups in a pan of hot |water and bake in a moderate oven | (350 degrees F'.) for 45 minutes. Serves six. » ” . £ PINEAPPLE UPSIDE-DOWN LOAF |2 ¢. ground cooked ham (or 1 can poly and ham loaf, ground) 4 c. ground pork shoulder 2 eggs 1 ¢. milk 11 ¢. finely crushed cracker crumbs tsp. salt

teen Cheer Guild will meet to 1 tsp. pepper

sew at the hospitdl next week: {Monday—“Lizabeth Ann”;

|day—“Our Old Friends Never Fail”; {| Thursday—“Brook Song”; |“Sun and Rain.”

‘Educators to Meet

The Association for

{Monday in the War

| building. , Miss Freda L. Bennion| ‘and Miss Florence M. Judd, British 2Pple.

|exchange teachers, will speak.

MADAME ADRIENNE BRAS! Favorites for Young! Firm Control! 3 Style Choice!

Lace Top Bras

3.00

Net Top Bras 4.00

They're the best fitting of all bras! Built for beauty over original designs with young, easy uplift, firm control! Nets, laces and rayon - satin materials are all imported! And there are c ups for every = figure type . . . they're sized every inch! Wide and adjustable straps

won't cut. »

Wasson's Brassieres, Third Floor

Friday--

Childhood on top of the sugar mixture in a {Education will meet at 3:45 p. m, neat design, cutting slices as needed Memorial to fit.

|% c. brown sugar firmly packed

Tues 1 Isp. dry mustard |day—“Muskingum Valley”; ‘Wednes- | {2 tbsps. vinegar

|3 slices carined pineapple Combine the first seven ingredients. Combine sugar, mustard and vinegar; pour into a loaf pan, 10x5x3 inches. Arrange pineapple

Pack meat on top of the pineBake in a moderately hot oven (375 degrees F.) for one and a half hours. Unmold. Serve hot or cold. Serves six to ght,

Officers Na med

Mrs. Louise Boyd is the newly elected president of the Ladies Society of the Indianapolis Liederkranz. The other officers are Mrs, * Carl Westerfield; vice president; Mrs. Teresa Rossman and Mrs. Jessie Schmitt, financial and recording ‘secretaries, and Mrs. August Graf, treasurer.

Luscious

i By MRS. ANNE CABOT | Embroider these luscious inch | size strawberries in red silk or | cotton floss , . . outline stitch the |, green leaves . . . work the blossoms in white and the centers and | buds in the softest possible yellow. | Lovely enough for the most | fastidious homemaker, this dei -SB Will show OB she wpiean of | your handwork. To obtain hot-iron transfers ‘one sheet and two i | with edging, color suggestions, | embroidery instructions. 0d sich | illustrations for Luscious Stra . berries (Pattern 5842) : " . cents in coin, your name, address