Indianapolis Times, Indianapolis, Marion County, 18 March 1948 — Page 23

the luncheon.

lence } 1 in Our ives’

DR ROOSEVELT K, Mar, 18 — After > representatives of which survive sit le and try to come ements. Before we war again, let us ossible effort to sit the table now and - agreements. 1dvocate of Henry shy policy. I think ds strong men with moral convictions. also needs friendly o can try to under. ls of peoples. iestion there ‘ are n the Kremlin, and est with ourselves, there are ruthless re at home. With. jon, there are ruthver the world. os . hat the depression nad taught us that, hing else in the nity 1s important. d well-being of peoabove the successes

r of governments, . |

e happier in a world

0 agreements under

ve set up.a World hat did we set up a s to achieve? Peace was our objective. oon forgotten this? illing to let another us away from our back into the old war, when we still ngth and power to nto the channels of

of ours has been . ily from its fears. yotten that there is ear except fear itad better learn that nd act with the con» e can obtain the ob-" h once we thought hile for ourselves of the world.

Be Given w Night ck’s Day dance will tomorrow night by hapter, Beta Sigma Max Wilson's or--— play for dancing mn. to midnight in

Leonard, general being assisted by ecil Norton, James n Nail and William ts and decorations, ! etty Knarzer, Wane June Lear, publicity.

Kinder Vows ead Sunday

nn Kinder and Ed- | Jr. will be married Sunday in the Beth1 Church. to-be is the daughrances Kinder Fairs Shelby St., and Ede ’ Kansas City, Mo.

ve bridegroom is.the

olland, 1618 Milburn

RANT PIRATION

By JEAN T. ONE WAY to give sauce a distinctive flavor is to include dry sherry wine among the it slowly curdling. The cooking

quick and easy to prepare. It takes only a little more than

the halibut and the pewburg sauce. Halibut always is a ¢ way to offer menu variety and . relief from the high prices of other meat items.

burg made with sherry for it tends to “play down" the milk

Dash pepper . s 1 tbsp. butter or margarine rut the halibut into slices for serving; place in a shallow, greased casserole. Sprinkle the top of the fish with ihe salt and pepper and dot with the butter and margarine. Bake at 400 degrees F. for 20 minutes. Remove the fish from tne oven and pour the newburg sauce over it. Serves six. » » # NEWBURG SAUCE 4 tbsps. butter or margarine 4 tbsps. flour 11 tsps. salt 5 tsp. pepper Dash cayenne 3 c. bottled milk 3 egg yolks, beaten 14 c. bottled dry sherry Melt the butter or margarine in a saucepan. Add the flour and stir until blended. Add the seasoning and milk. Cook over

and giasses of white wine. low heat, stirring constantly, until thickened. Add egg yolks slowly to the sauce, stirring

. constantly.

Add the sherry slowly, stirring over low heat until smooth. Be careful never to let the sauce reach the boiling point. Pour the sauce over the fish and return to the oven with the heat control turned to 300 degrees F. Bake for 10 minutes or until piping hot. Serves six. . » ” o SHERRY LEMON SAUCE 1 tbsp corn starch

“go” for For

{ait

Gourmet's Galley— Lamb Chops Appropriate For Spring

Serve French Peas For a Vegetable

no risk for both mice

cheese. a pre-Easter dinner Lamb Chops Rogquefort

* Use one-fourth of a pound of Roquefort or Blue cheese, onea small cake of Philadelphia {cream cheese, one-half a teaspoon lof Worcestershire sauce, one-half teaspoon Sugar or more, one

THE INDIANAPOLIS TIMES

HereAreTipson Fitting Ga You Planto Enter Sewing Contest |Termed

lamb chop— right side out. Take an all-over Dp. of it, and see that center

try: rect position. - Your garment

small garlic bud cut and mashed

any of the points, there are remedies.

By ART WRIGHT WHEN YOU get around to fit-

advice of the pattern counselors. For the first fitting, they adthe garment on,

|lines, back and front, are in cor-

should fit easily over bust, hips and across the shoulders. The position of the shoulder seams should be noted. The length of the sleeves, the location of pockets and the length of the garment as a whole, are all points to be checked.

If you have lost directions at

LENTEN ENTREE—Rich, nuttitious. halibut baked in newburg

sauce is an appetizing Lenten dish. Serve it with a green vegetable

lone hour before using.

» lamb

1% tsp. salt 15 c. sugar % c. boiling water %_ c. sherry wine /2 tsps. grated lemon rind 2 tsps. lemon juice 1 tbsp. butter or margarine Blend the corn starch, salt and sugar. Add boiling water gradually. Cook, stirring constantly, until it begins to thicken. Add the wine and cook, stirring until smooth and clear (about 10 minutes.) Add the lemon rind and juice. Stir in the butter or margarine. Serves six.

ETS EAT—

Don’t Discard Those Leaves of Celery: hey Contain Many Nutritive Benefits

META GIVEN THE LITTLE things one knows about foods sometimes mean he difference between good and bad nutrition habits. For example, id you know that celery leaves contain about seven times as nuch calcium as thé heart of the celery? Formerly the leaves were used fresh in soups and salads nd sometimes they were dried to be used in wintértime soups.

s a result; grandma actually ailned more nutritive benefits pr her family than her grandaughter does for celery leaves ften are discarded these days. Try using them in, such dishes s the boiled dinner on Saturday ight, in stews and in soups. The menus for next week pllow: " . » MONDAY Breakfast pple sauce orn meal mush with butter and heated sirup Bacon strips Luncheon eam of mushroom soup ot buttered toast ettuce and Queen Anne cherry salad with fruit salad dressing

Dinner Potato surprises Blushing caulifiower (tomato

sauce poured over cauliflower head)

section salad Bread- and butter Banana cream cake Milk to drink: Three cups for ach child; one cup for each dult, in addition to that used n the day's menus.

ettuce, avocado and grapefruit

lamb patties

Broil six loin lamb chops or (ground shoulder y with a strip of bacon & laround ‘the edge, fastened with a toothpick). When done on one = (side, salt and turn. When the i%itop side is brown, spread with the cheese paste as you would frost a cake. Return to the broil- ¥ ling oven and let the cheese melt until it bubbles under a medium flame. Garnish the platter with f [fresh mint. Serve with these chops French F [fried potatoes and peas’ cooked French fashion. Place the peas in a double boiler with a sprig of parsley, a tiny bit of onion, let- - tuce leaf, salt, pepper and butter. (We use a bit of sugar, too.) The peas may be canned, fresh or frozen.

Apricot Puree Makes

A Delicious Dessert For a salad, cut fresh, unpeeled tomatoes in slices, up and down, instead of across. Arrange the slices on small salad plates, without lettuce. Pour over them a simple French dressing made with wine vinegar. Sprinkle a goodly amount of chopped parsley over the top. Fresh sliced or broken French bread is at home with this dinner.

very finely

Dinner

carrots, potatoes) Buttered green peas Bread and butter Grape Bavarian

2 8 8 * WEDNESDAY

For Readers of Meta Given Food Columns

'Sugar-Saving Desserts’ ® Meta Given has a new leaflet containing 10 delicloys sugar-saving dessert recipes that are tops for flavor and attractive appearance. e Sent ‘FREE, Ask for “Sugar-Saving Desserts” and include a LARGE, self-addressed 3-cent stamped envelope. Send your request to

Meta Given The Indianapolis Times: 214 W. Maryland St. Indianapolis 9

TUESDAY Breakfast Stewed prunes Fried eggs

, [Toasted English muffins

Grape-nut conserve Luncheon Creamed tuna fish on toast Spiced pear salad Sugared doughnuts

Breakfast Grapefruit halves ‘ Poached eggs on toast Hot buttered toast Luncheon

* Poppy seed cheese sticks Applesauce Oatmeal cookies Dinner Roast veal shoulder roll Baked stuffed potatoes Creamed whole onions Spiced beet salad Bran muffins with butter Apricot sundae

~ * » THURSDAY Breakfast Apple juice

and cream Caramel pecan schnecken Luncheon

sirup Pork sausage pdtties Fruit compote Oatmeal cookies Dinner

stuffed green peppers Buttered corn

en and Women—

By ERNEST E. BLAU HERE'S NO DOUBT that the art of fine home cooking has been losing ground since grandma's day. Many of today’s women, of course, are wonderful cooks— and many others can't even boil water. i But between the two groups there are gro thousands of half-cooks. And no wonder. More and more of America’s meals are being cooked in canned and packaged foods factories. ” # . THESE are prepared by skilled chiefs, are tasty, ready to serve. Almost a billion cans are opened in this country every month. So if the average woman does become an expert cook, it's only in one or two specialties, like apple pie or chocolate cake. . As one observer says, When she leaves ple or cake she goes haywiré and only muddles through puddings, whips and what-nots.” Cooking for most families,

PICTURE

* Manufacturers framing for Select your fra

“@

31 On

mouldings, patterns and finishes. 7h

Lyman Bros., Inc.

MA. 7437

dre American Women Losing Their Skill in Cooking?

is not very ine spiring work. When a woman goes to special pains to make * a fine dinner, does she hear “ohs” and “ahs” and “how

of course,

wonderful, Mother dear,” from the family? Hardly ever. They usually swallow it without comment—and leave her holding

the dishes.

FRAMING

of fine picture over 50 years. me from our varied

the Circle

salad : Hot buttered hamburger rolls Baked

sauce “ Ld 8 FRIDAY Breakfast Stewed .apricots

French toast with butter and

powdered sugar

cream Scrambled eggs Hot buttered toast

apples) Heated sweet rolls Chocolate ice cream Dinner

Cornbread

*Pineapple tapioca souffle - ” »

Salt pork with cream gravy Baking powder biscuits

. |Strawberry preserves

Fried chicken *Pineapple rice croquets Succotash

French dressing Bread and butter ice

Orange “out Butter cookies

Supper ? Corned beef sandwiches ‘| Potato chips

Pickles Sugared doughnuts

row through W .

*Lamb fricassee (onions, turnips,

Lettuce, diced liver sausage, tomato and green pepper salad

Ready to eat cereal with sugar

Waffles with butter and heated *Baked canned salmon with

Grapefruit and orange section The frosting

custards with chocolateonly strawberry combination on

Hot cooked cereal with sugar and

Orange marmalade Luncheon Fruit salad (made of peach

halves, diced pears, grapes and

Boiled dinner (corned ‘beef and cabbage, carrots and potatoes)

Lettuce and tomato salad with

+*Recipes for slishés. marked tomor- | ———Children’s

|New Frosting

sert, serve chilled apricot puree. Use canned apricots or dried ones. (Stew the dried ones, as usual, adding sugar. to taste.) Put the stewed or drained apricots through a sieve. Chill, Place this cold puree in individual dessert dishes or compotes. Top with sweetened, vanilla-flavored whipped cream and sprinkle crumbled macaroons over the top. The Roquefort spread may be used as a snack by substituting mayonnaise for the cream as thinning.

Saves Time In Kitchen

A time-saving instant frosting which needs only the addition of hot tap water and a few stirs is one of the newest food preparations available in Indianapolis. + It's made of sugar, finer than the superfine 8x type. The sugar is covered with a bland shortening. This combination plus the third ingredient — salt — means an end to all trials and hazards in cake frosting. : The liquid is used to control the weight of the frosting. Thus the amount of milk, cream or water used to turn the gelatinlike powder into creamy frosting determines {its use as sauce, fudge or frosting.’ One box of the frosting will make enough for a loaf cake; it takes two to ice a layer cake. comes in three flavors — vanilla, chocolate and strawberry. It's said to be the

the market. Canned fruit juices as well as rum and peanut brittle may be added to the vanilla frosting. The frosting, made as it is with shortening-coated sugar grains, never turns out lumpy.

Luncheon It can be used in place of hard length with a tailor’'s square, or Frankfurters on buns sauce; as a quick and easy base ig Jarket, a the ower sige. aR for milk drinks or to providel,,,,” or "pockets and trimming, Pickles festive cake decorations. | poe an mming, Radishes ER you Ro Jeany to baste on garPeanut butter cookies Chicken soup has entered the Ment together on the adjusted line. Dinner cream soup scene. Milk, cream If you go to the trouble of bastLamb choplets or water may be added to ihe ing iy > Sou garment again to Creamed potatoes canned concoction, which con- Sou e-check on the adjustment. Green beans tains huge chunks of chicken. en you're ready for stitching Fru t salad Made by a leading soup man- an Bua) pressing. Bread and butter ufacturer, the soup may be used any home seAmstresses are *Cherry pie using - homemade as a tasty thinning agent as wol1| eliminating much of the basting pastry mix SE as an appetizer. (By J.T.) Og ly SY SATURDAY kh Mota i ment must be completed by Apr. Breakfast Club M eets 19. On that day, entries are to Orange juice Mrs. C. A. Shelby and Mrs. be delivered to a downtown loca-

of entertainment

For a simple but delicious des-|\

|sleeve. Just loosen the thread up,

Charles H. Tuttle were in charge when the Ladies’ Federal Club met yesterday with Mrs, H. 8. Gudgel, 118

For example, if the fitting over the bust and hips is too loose, take in the side seam; if toc tight, let out the side seam. In either case, be very careful about placing the pins which mark the adjustment so that you will preserve the line.

Make Neckline Changes While Collar Is Off

If the garment is loose at shoulder (it’s necessary to have your shoulder pads in before deciding) take up the shoulder seam. The shoulder seam should lie about one-quarter inch back of center of your shoulder, and be absolutely straight from the neckline to the armhole seam, If the direction of the shoulder| seam is not true, rip the seam out and pin it correctly. Remember, tod, if the shoulder seam is the collar will need fitting. In order to avoid more than one fitting of the collar, make all the required neckline changes while the collar is off.

| The armhole seam in an inset sleeve is set at the edge of your shoulder. In front, this seam should adhere to the curved line of the pattern from the shoulder cap to underarm. You will notice in your pattern that the armhole seam does not curve as deepy in back. Should it be apparent in your fitting, that you have a bad line, a restrictive pull, at the rear of the armhole, chances are that you have curved the armhole seam too deeply. If so, rip this seamline on the first fitting and repin. ¢

The inset sleeve should hang! 80 that its lengthwise thread falls straight down from the top of the shoulder the lower edge of the sleeve. If thi} thread is not plumb-line, the sleeve will draw. Should a deep diagonal wrinkle show across the top, drop the top of the sleeve, or raise the sleeve under the arm. Should the sleeve be lboser than necessary at the wrist, baste a! new seam line with a long, long thread. You can slip your hand out, then, without removing this thread, when you remove the

as you would a lacing. You can| draw it tight again, after the sleeve has been removed, and, mark the new, closer-fitting wrist

seam. Consider Skirt Type 42 When Fixing Length The patternmakers ask us to consider the type of shirt on the garment, when we come to fixing the length. This is a fitting problem with which we are all] too familiar these days, whether, we are making new clothes, or bringing last season's hold-overs {up to date. Perhaps, on a straight,| pleated, or gathered skirt, you, |can manage to preserve a straightline lower edge, by fixing the length at the lower edge. The patternmaker says, however, that length is adjusted, preferably, at the waistline on this type of skirt. Of course, waistline adjustment of length necessarily entails changes in waistline darts, upper side seams, even beltlines. But it insures your retaining a straight crosswise thread at the lower edge of the skirt.

Gored, or circular skirts, or {circular flounces, are marked for|

tion which will be announced in The Times. If you haven't sent in the official registration form from The Times, be sure to do it

E. 46th St.

today.

to be announced in The Times.

or more.

~——ftandard Pattern Group,

| =—eGlamour Group, no age

Design Group, design adult or upper teen-age

Times’ National Sewing Contest Entrant Registration

Here is my official registration for The Times’ National Sewing Contest. 1 will bring my contest garment on Apr. 19 to the place

NAME “coooeeerscsnnasesnnsssnnanscsssnne PRONG 'sessrsnesecnes

ADDRESS LA EE EE EE EE Rr REN)

I plan fo enter in the classifications marked below: (Check one You are not obligated to remain in the classifications checked, if you should change your mind later).

18 years of age. (1) Dress—Rayon, silk or wool.cseeess (2) Dress—Cotton........ (3 Coat or Sult........ ——Standard Pattern Group, Junior Division, entrants 18 years or under. (1) Dress........ (2) Suit or Coat........

wear, etc, from standard pattern or original design.

Senior Division, for entrants above

limit. (1) Evening, lounge, beach

no age limit. (1) Dress, suit or by contestant and intended for

By SUE BURNETT ! This handsome button-front frock is designed in a wide size range for the larger figure— will give you many hours of

comfortable wear. Note the delightful scalloped treatment. Pattern 8281 comes in sizes 36, 38, 40, 42, 44, 46, 48, 50 and 52. Size 38, short sleeve, 5 yards of 39-inch. To obtain Pattern 8281 send 25 cents in coins, your name, address, size desired and the pattern number to Sue Burnett, The Indianapolis Times, 214 W. Maryland St., Indianapolis 9.

Clothing Group, no age limit. (1) Clothes for§

childrez up to 12 years of age. ~

By MRS. ANNE CABOT Crochet this good looking, long wearing rug of jersey strips. Simple crochet, worked with a large hook, makes for fast work. The rug illustrated was crocheted in soft pink with a band of Delft blue. Easy tubbing, too, as jersey can be dunked right into the washing machine. . To obtain complete. crochet. ing instructions, stitch illustrations and full finishing direc tions for Pattern 05740, send 16 cents in coin, your name, address and the pattern number to Anne Cabot, The. Indianapolis Times, 530 8. Wells 8t., Chicago 7, IIL

“Finger Form” Keys!

rment

‘Dangerous

June"

| worthy,

strangers habits, So it's only common sense to think before you speak. And it's common courtesy to keep mum about what you hear,

Units Will Meet

Several sewing units of the Riley Hospital Cheer Guild will meet in the hospital next week as follows: Monday — RobisonRagsdale American Legion Auxiliary; Tuesday-—"Knee Deep in

of Mine”; Heart of June,” and “Volunteer.”

with guffaws, Or Sue may do the reporting. She'll ring-up Patty and they'll giggle over Teddy's talk. Umhum ,.. . girls are as bad as boys, and vice-versa. Naturally, it doesn’t have to be a phone conversation. Any sort of sound track provides material for the repeater, Dale talk, family confab and all. But phone patter seems the most susceptible. All alone at the telephone, we're liable to go blab-blab with confidences. It's a sad mistake, if your gossip partner is trust. phone booths | necessarily sound-proof, | know. And there are thing

with

Don't Repeat Remarks » : That Others Confide

Even

aren't you such s as crossed wires and party lines that expose you to listening in

and “All Kind Mother”;

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Wednesday—"An Old Sweetheart Thursday — “In the Friday-

Fawn