Indianapolis Times, Indianapolis, Marion County, 23 September 1948 — Page 25

| THURSDAY, SEPT. 23, 1048

Gourmets’ Galley—

social schedule,

Leg of Lamb ala France Makes Dinner a Treat

! By MARIE McCARTHY Ever since. Theodore Roosevelt's daughter, Alice, chose to be married on Saturday, theretofore a day of marketing and shining up for Sunday, Saturday became a highlight on the weekly

America became week-end conscious, like her English and Irish cousins; a Saturday half-holiday became- the custom in

cities other than New York and Chicago. ‘Gradually the abolition of that traditional health | hinderer, the midday Sunday dinner, crept in. Now many families have Sun|S day dinner on Saturday night; breakfast is their important Sunday repast. It’s eaten late and with a few extra flourishes; #& snack, ice box variety, fol-

1 hold lows later, in the evening. n Oct. These Saturdays of a waning Hotel. September find the markets 5 p. m. veritable cornucopias of the and a harvest's choicest—myriads of ul in menus crowd our imagination

as we marvel. Here is one your m. in family and friends will enjoy,

usiness no matter which part of the of off week-end It appears. + Serve mixed (half and half) general canned tomato soup and chicka en bouillon, in bouillon cups a dinner, featuring rations of lamb, French fashion. , | hist, | Wild or Brown Rice , Mrs, Is Good Side Dish 8 Mary To make the lamb, have the

butcher remove the leg bone and tie, if you wish. Brush the roast thoroughly with a mar-

fnade. Combine one salt, one teaspoon dry ocr

ing over the roast in the pan and place in a 450 degree F. oven to brown the meat on all sides. When brown, reduce the oven temperature to 350 degrees F. and roast, allowing 20 minutes to the point, Biste with the marinade and a bit of hot - water, added from time to time. Wild or brown rice is a nice

For Juniors

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accompaniment, in place of potatoes. Cook the rice in the usual manner and stir in a little butter with a fork. You can make it into a ring and serve lamb-mushroom gravy in the center. In making the gravy be sure to skim the fat from the drippings in the pan, leaving only about two tablespoons, with the juices. Stewed celery with Hollandaise Sauce fits into ‘the vegetable niche. Cut celery stalks, unseparated, into fourths lengthwise. Leave them about six inches long. Cook in rapidly boiling water until tender, Drain, arrange on a platter, pouring Hollandaise Sauce over the ends. Chiffon Onions are a good lamb relish. Slice sweet, white onions. paper thin. Cover with white wine and let stand for two hours. Drain and serve, Lime Sherbet with a jigger of Curacao liqueur on ‘top is a refreshing finale. Tiny lemon cookies belong beside it.

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Yeast Ralls Have a Practical Side

TWISTED TIME-SAVERS—The rich, sweet yeast dough of these rolls keeps well in the refrigerator so that it can be baked whenever busy cooks desire. Along with salad and a beverage they make a grand luncheon menu.

ROSETTE CIRCLES 1 pkg. yeast, compressed or dry’

granular % Tukewarh; “water 14 eo. milk % ec. Suge 1 tsp, sal \ 2% cf red enriched flour 1 egg, beaten 14 tsp. grated lemon rind, if desired 2 tbsps. melted shortening Confectioners sugar icing, if desired - Chopped nuts, if desired Soften yeast in lukewarm water, Scald milk. Add sugar and salt. Cool to lukewarm. Add one cup fleur. Mix well. Add softened yeast, egg and lemon rind. Beat well. Add shortening. Mix well Add more flour. to make a soft dough. Turn out on lightly floured board and knead until satiny. ‘Place in greased bowl, cover and let rise until doubled. Punch down. Cover and let rest 10 minutes. Divide dough into 10 to 12 equal parts. Roll each part out under palms of hands to about one-half inch thick and 12 to 14 inches long: Tie in knot, and bring one end through center and the other over the side. Place five or six in circle on greased baking tin so that they just touch for coffee cake ring, or place separately for individual rolls. Let rise until doubled. Bake in moderate oven (375 degrees F.) 20 to 25 minutes. If desired, frost with confec-

tioners sugar icing and sprinkle } with chopped nuts.

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