Indianapolis Times, Indianapolis, Marion County, 10 June 1948 — Page 23

If itself rR owfiet rte ir lin:

nts are of Marion,

¢ of Women Voters v delegates to the nd Democratic os tions as = part of de League effort fo vy platforms. nr saeh interviews yminent part of the meeting of the “Held today at the rs. A. W.. Noiing was held stock Club. anks which the like to see included ad comsistent U. & or. world pesos UN: acceptance bf ts full share of dis eu progryssof--tion “of tari®s sad

Vacations rie Anm McLeat Mr. and Mrs Clyde 4111 Arthingtos

york with all expenses paid is

. Holmes, Jjdianapolis A nner in the National it gan, Wt ed rn by mally dete model yesterday s “at a fashion show In Waldorf-Astoria Hotel. jt was the eighth annual held in ‘connection with he national Mrs. d

were hi coat, winners each were

, The haw a certificate and a check

100. for $1 Times already had given yrs. Holmes $50 for winning in local contest and another $100 for being a national winper. She's planning to use the $250 prize money for a winter to South America. “whiz wonderful trip to New

the best vacation - I. could imagine for this summer,” Mrs, Holmes says. She is a memper of Ayres’ advertising staff, LJ .

THE ORIGINAL dress fashfoned by Mrs, Holmes is of peavy natural -Hnen, its. full

REA RN BUA

‘Horsey. Clan

Canned pineapple juice

giirt accented with an applique % heirloom Cluny lace which nis been in her family for 50

The total cost of the frock was $19.23 and .it has been valued at $125. spent not quite a week making the dress. She has been sewing only two ‘years and now makes all of her own clothes. Her favorite trick is copying highfashion garments and defying her friends. to tell the difference. ghe believes in fine fabrics and careful workmanship combined with originality in design. Miss Ruth Woods, Powers fiodel ‘who wore the dress; told

it. The Indianapolis winner was delighted to discover that her and the model's matched perfectly and that no. alterations in the frock had been pecessary. A scarlet topper coat made by Mrs. Wayland Barnes of Indianapolis also was included in the show. It is of wool suede cloth with four big white pearl buttons. : Mrs. James - Palmer, Terre Haute, helped represent the Hoosier state, too. Her linen .gult-dress, like Mrs. Barnes’ entry, was not a national firstwinner, but it was held over for a place of Honor In the . r THE CREATIONS of the eight national winners climaxed s show. Mrs. Millicent McLeavy, Wichita, Kas, won

Let's Eat—

Eggplant Is an Adaptabl

By META GIVEN

Mrs, Holmes

HER FROCK—A model parades for ‘inspection before Mrs. Virginia Holmes (left), Indianapolis, during the eighth annual sewing contest show held yesterday in New York. The gown worn by the model was made by Mrs. Holmes. ’

with a Glen plaid suit made for her young son. It had long _ trousers and a single-breasted, ._Yery grown-up looking jacket. Miss Mary Jane Davies, Springfield, Iil., took top honors in the junior division for coats and suits with a navy wool made with slightly flared skirt and full boxy jacket. Another teen-ager,’ Miss Anita Roddey, Johnson City, Tenn., walked off ‘with the prize in the cotton division for juniors. Her gray and white striped chambray frock was accented with white pique. ‘A New Yorker, Mrs. Gertrude Weyte of Kingston, made . & sophisticated navy faille suit with fitted jacket and full ballerina skirt. Mrs. Mark Scofield, Columbus, O., won an award for her entry in the

senior cotton group. She used ~

a quaint Pennsylvania-Dutch print for a syit for evening and * country club wear. Miss Eleanore Hadley, Providence, R. I, became a national winner with an entry in the

EGGPLANT in its dark purple jacket, with its bright, shiny surface and green-stemmed beauty, looks as though it were in-

tended for the centérpiece of a dish. But this vegetable is just

dining table rather than a favorite ag good to eat as to look at—and

quite at home in a variety of dishes.

Baked or sauteed, eggplant

made into a souffle or fried as

is luscious and delicate. It can be

w list it in Monday's dinnerip.. Readers

menu below.

The menus for next week

v 10 . 3 . » ” MONDAY

Eggs a la goldenrod Luncheon ‘Luncheon shortcake creamed peas Lettuce and tomato salad Canned Queen Anne cherries i Dinner Broiled lamb chops Broiled tomato halves Fried eggplant Tossed vegetable Bread and butter

Chocolate bread pudding ii

hard sauce

Milk to drink: Three cups for each ‘child; “one cup foreach! adult, in addition to that used in

the day's menus. "nn an XY . Breakfast Stewed rhubarb : Ready-to-eat ' cereal and Creamy : f Hot buttered toast “ Luncheon '. | Cream of cucumber soup Kidney bean salad Buttered English muffins Canned pears

Dinner Braised brisket of beef

Lettuce salad with dressing wl, Bread and bufter Sour red cherry cobbler

with.

dieai Mota Given

with sugar a

of Meta Given Food Columns

"Round. the Calendar

Salads’ ® Meta Given offers a 20-page hooklet that is brimming over with recipes for luscious salads from each season's fruits, Fach recipe i§ scientifically designed to give you and your family excep- | tionally tasty and nutri } tious salads. dh

® Sent for 10 cents. Ask for “Round-the-Calendar Salads,” and Inclose a 3-cent-stamped, self-ad-dressed envelope, sending your request to

~The Indianapolis Times 214 W. Maryland St. — Indjanapolis 2... Celery and carrot sticks

Sugared doughnuts Dinner

sauce ‘ Au gratin potatoes Buttered green peas Lettuce, pineapple and sliced tomato salad

1000 island Bread and butter

Watermelon slices Milk to drink: Three and onehalf cups for each child; one and

Milk to drink: Three cups for one-half cups for each adult; in tach child; one cup for each ad-|addition to that used in the day's

ult, in addition to that used 8 day's menus. . . .

WEDNESDAY

Breakfast Fresh strawberries with sugar|Scrambled eggs

and cream t rolls

* Luncheon Spinach sandwiches with cheese

sauce —

your frame

Lyman

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in| menus. & 8

THURSDAY Breakfast Grapefruit halves

Hot toasted English muffins Butter and raspberry jam

room sauce on waffles

from Gur varied

Bros., Inc.

e Vegetable

Chicken croquets with almond |”

Luncheon Creamed chipped beef and mush-

Acme Telephoto.

glamour division. She sent m a natural linen housecoat trimmed with gold quilting. Portland, Ore,, made a gray worsted and print grnsemble. . . . THE CLOTHES shown yesterday will be returned to their owners immediately. The eight winners were fetad at Billy Rose's Diamond Horseshoe last night. The party ended three days of festivities planned for the contestants. The national judges were Margaret Follin Eikes, New York World-Telegram women's editor; Eugeniy Sheppard, New “York ‘sierard Tribune fashion editor; Bruce Clerke, assistant editor of Mademoiselle; -AnfiaTighe, assistant director of sewing, New York City Education Board, and Henry Callahan, Wisplay director of Lord & ‘Taylor Department Store here.

Mixed vegetatie salad *Dried fruit candy

Dinner Pan-fried baby beef liver Bacon strips Pan-fried omions Spinach au gratin Lettuce and tomato salad Bread and butter ; Warm chocolate blanc mange with scoop of vanilla ice cream in the center . Milk to drink: Two and one-

menus, ”» » . FRIDAY Breakfast |Orange juice | Bran muffins Scrambled. eggs Luncheon Creamed tuna fish on toast Cucumber ‘and onion slices marinated in. French dressing Canned loganberries . ) *Oatmeal refrigerator cookies . “Dinner Pork sausage sweet potato rolls Buttered green peas Applesauce Fe

salad

~ Bread and butter —— i i -

spoon of sugar; four tablespoons of sherry and two envelopes of plain gelatin.

to cover; beat the egg yolks; add chicken broth and cook in a double boiler until fairly thick. Add the g-latin and cool.

sherry and sugar; » above mixture. Place in a mold] So and chill. Unmold on a round,

of the ham mold, on a bed of Boston lettuce and watercress, arrange a generous circle of oldfashioned cole slaw.

for four or five persons. Grate

the grater; wash

half cups for ae nid onehalf ‘cup for each adult, in &adition to that uséd In the day's Re oT overy at

Canned peach and cottage cheese

Gourmets’ Galley—

Likes. Buffet

Entertaining

. Cashew Cheese Ball | - Fits Into the Menus

By MARIE McCARTHY “Indianapolis has jumped into a charmed international circle, It's

chase; in which England, Ireland, our own Westbury, Warrenton and Burlingame have put on the “nth” show in the “sport of

What better sife for the regal race here than out ROYALton ~way, on Saturday. There will be another influx of week-end guests, chattering in “horsey” argot this time, as well as crowds of other interested spectators. In these days of sim-| § plified living, a spread of food —- Bulfet-styls—is easy and timely for before of after race parties.| Let the guests eat casually, whenever, whatever they will. . vy.” 0» » ¥ HAM MOUSSE * Three and one-half cups of finely groun yd or baked ham; one and one-third cups of chicken stock; two eggs; one-half {pint of whipping cream; one tea-

Soak the gelatin in cold water

Add ham. Beat eggs; whip cream with fold into

platter. Around the edge

" . vy COLE SLAW: >: Use one small head of cabbage

on a very coarse and squeeze dry. Then roll in a large clean cloth and place in the ice box to crisp. Beat together one egg, orie-fourth cup of water, one-fourth cup of vinegar, one tablespoon of sugar, and salt and cayenne to taste, Cook in a double boiler till somewhat thick, stirring the while. Add a bit of scraped onion. Pour hot or cold over the crisp cabbage. Garnish with radish roses and fan-sliced pickles.

CASHEW CHEESE BALL

Here Is

Piquant dressing is good strategy to serve on the porch or lawn. It's an appetizing main course around which to plan a porch party. Te Hien

TE jy

a -

a Salad That Will Appeal to a

DOG DAY 'SALAD—When hot weather arives, a chef's salad made with

“Have a cheese board on the table with a mold of cashew cheese on it. Leave the cheeses out of the ice box two hours be-

of grated sharp Cheddar , one-half pound of mild New York cream cheese; one-fourth pound Gorgonzola cheese, two packages Philadelphia cream cheese; onehalf stick of soft butter, one teaspoon of Worcestershire sauce, one tablespoon of sherry, one teaspoon of sugar and a dash of basco.

tal . Mold into a round ball, a bit flattened; roll in chopped cashew nuts and chill. Place on the cheese board and let the guests slice at will. Serve with water biscuits or other crackers. Have open or closed sandwiches available on the table at all tines -~chicken salad with a bit of minced garlic or cucumber. Fresh

macaroons, - kisses, small cup cakes and date bars—are good as a sweet. If it is a warm day, serve strawberry or raspberry ice.

House Frock

Toffee ice cream

three-fourths cup" Tor ‘each {in addition to that used in day’s menus. » » ” S SATURDAY * Breakfast ’ Fresh sliced sugared pineapple Sugared doughnuts Scrambled eggs Luncheon Frankfurters on buns Potato chips . Sliced tomatoés and mayonnaise

™ tor cookies Dinner *Stuffed breast of veal Buttered carrots Buttered broccoli Lettuce, watercress and "pepper salad Bread and butter Peach ta

each child; two cups for each

the day's menus. - ~ ” SUNDAY Breakfast Sliced bananas and oranges Rolled ham pancakes

raisin sauce)

Dinner Barbecued chicken French fried potatoes Buttered frozen corn

cheese salad: ~ Angel food cake

Supper dressing Butter cookies i

fourths cups for each child; and three-fourths cups for

in the day's menu.

Remainder of oatmeal refrigera-

ploca Milk to drink: Four cups for ult, in addition to that used in

(rolled pancakes with diced ham and

Lettuce, green pepper and cream

Bacon and watercress sandwiches *Cole slaw with cottage cheese

vii Milk to drink: Three and three-

adult, in addition to that.used

By SUE BURNETT Here's a simple, crisp-as-a- | Jettuce-leaf house dress created especially for the larger wome

an. " Pattern 8337 comes in sizes 36, 38, 40, 42, 44, 46, 48, 50, b2. Size 38, 4% yards of 39-inch. To order pattern or our Fashion Book, use the coupon below.” =

SUE BURNETT The Indianapolis Times 214 W. Maryland St, Indianapolis 9. No. 8337 . :

Name svsssssssvensane sessan

heat : i Street soviessisnsesssnssnanoe ¢

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are on the inexpensive list th type of salad will look attrac tive to the pocketbook as we i ’ as the eye. Lire ‘Crisp. spinach, grated cal a bage, iceberg or leaf lettuce « i romaine each will serve to gi {44d chef's salad an individual tast 405 As soon as the salad greer are delivered from the marke look them Over and discard a. sii 18 the. wilted - portions. Separa’ PT the bunch or head of greens t i facilitate washing, - aid Then store immediately | the refrigerator in a coverc vegetable crisper or in a refrij , handy Exipper. 5 Chef's salad will stretch : little meat or fish into a super main dish. Combined with matoes, cucumbers, scallior and green peppers, the salad i refreshing -and- intriguing. I, A bit of Roquefort cheer" crumbled in a basic sala ~dressing is a tasty -variatior He fry Mix half a cup of beer and chi ! sauce in basic dressing for ] flavor treat that will have : special masculine appeal. r ” »

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——E———

* +

er a cama Ram

a —— —_ oo

CHEF'S BALAD { LA 1- head lettuce pein 5 1 head romaine k 1 cucumber ® 5 tomatoes . ! 14 ¢. sliced stuffed olives poe 15 ¢. diced sharp cheddar chees J 5% 2 o. slivered beef tongue | Bag Arrange the crisp greens in ! 1 }

salad bowl. Score and slice t! cucumbers. Cut the lomatoes wedges, add to the salad bo" with olives, cheese and tong Just before serving toss wil Fiquant dressing. Serves six. - M . PIQUANT DRESSING 15 ¢. mayonnaise is ©. beer 15 ¢. chill sauce : . 2 ibsps. prepared horseradish hs Combine all the Ingredient: beat with a rotary egg beat until well blended. (This is a thi dressing, suitable for a tosse salad.) Serves six.

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