Indianapolis Times, Indianapolis, Marion County, 31 October 1948 — Page 26

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2 qts. cider bag, scraping off clinging butter. ||l||| . with 113 c. sugar Pack the hot butter into sterile | or jars to within one-quarter inch of 2 qts. water and the top. Seal with sterile hot 2 qts. sugar lids. Makes from seven to eight 2 large sticks cinnamon pints.

‘blend.

THE INDIANAPOLIS TIMES

Waffle Plate i

WAFFLE SUNDAE--This unusual dessert is ideal for cor pany meals or party refreshments for it is easy to do ana delicious. Cocoa accounts for the fuscious topping sauce. ;

* CHOCOLATE WAFFLES cream, whipped cream, confee12; c. sifted all-purpoge flour -tioners’ sugar or cream cheese 2 tsps. baking powder Makes six four and one-half 1g tsp. salt inch square waflles . 13 ©, sugar " x ow 14 ¢. cocon ‘I HEAVY CHOCOLATE SAUCE “2 egg yolks 1 1 ¢. ehcoa 115 ¢. milk | 214 c. sugar |

14 ¢. shortening. melted | 14 tsp. salt 2 egg whites, beaten stiff but not! 1 ¢. dark corn sirup dry | 1 e. water Bift together the dry ingre-| Combine the dry ingredients. dients. Beat egg volks. Btir In| Add corn sirup "and water. sifted dry ingredients alternately Blend well. Heat slowly to with milk. Mix just enough. to! boiling, stirring only until Add melted shortening.! sugar is dissolved. Boil for two Fold in egg whites. Bake in waf- minutes. Allow to cool without fle iron for eight minutes. Grids stirring. should be slightly cooler than for Makes three regular waffles. Serve with ice cups.

and one-fourth

Delicious, Tart Apple Butter Makes a Tempting Family Treat

- + By META GIVEN ANY DAY now for another week or so is a good time to make apple butter provided the right apples are obtainable. The best apples have a lively, tart flavor, They are barely mature. In fact, they have just been picked from the trees. : Now they are larger, weigh more, are fuller of juice and have

"a higher acid and pectin content than they will ever have again. In : A few weeks it will be too late to, a 1

make fine apple butter because ! tS. anise seed, or apples soon begin losing weight, 1 tsp.'whole cloves Juice, acid and pectin. | Choose tart, just ripe fall apPeeling apples is one objection 10s Wealthy, Jonathan, North-

. to the job. are ways . te the Jo8 per re Brant ern Spy or Greenings. Scrub ap- . services of the family, or cook!

ples, then peel thin. Cut in quar-

y ters, remove cores and slice thin. SPDite, ith Beelings on. shen mt Divide apples and turn into four through a sieve. When doing this, Saucepans holding at least a galapples must be washed thorough. lon, Add one pint of ¢ider or waly to remove ‘any spray residue. ter to each. This means rigorous rubbing Cover and cook over low heat with cloth or hands in a pan of without stirring but with occa‘water. They. must also be cored. "ional shaking of the pan to preCores and seeds can often give a vent sticking until apples are soft. bitter tang to the puree, Remove from heat, beat apples to »

. break up apy lumps, then turn MONDAY MENUS into large roasting pan holding at - Breakfast

least two gallons. Sliced bananas on ready-to-sat cereal Place uncovered in a moderate ” © Sugar and top milk oven (350 degress F.) and cook Hp SU a {for about two and a half hours Luncheon Pheasant-rice soup Crackers Lettuce. tomato, green 3ppes and diced cheese sa Hot buttered toast © Stewed plums Dinner Breaded veal cutlets Tomato sauce

Lyonnaise potatoes Buttered broccoli _

time the quantity should be reduced to one-third the original and have a reddish golden color. Now stir In sugar and continue cooking. other two hours. Tie spices loosely in a cheese-

one more hour, or until color is

Milk to IE One Quart i each chile. the characteristic reddish brown

ene pint for each adult, in addition to 4 ro one pint and the apple butter has the char- |

the d . i i i in the day's menus acteristi® thick consistency

thoroughly cooked flavor,

s & = and APPLE BUTTER 15 lbs. apples |

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{with occasional stirring. At this |i’

stirring frequently, an- [i

cloth bag and sink into apple but- ||| ter the last hour of cooking. Cook !

At end of cooking, remove spice || |

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Pie-Making Pastry cloth for pie‘making a plastic sheet to which the dough does not stick. In use, dough is placed between lwo sheets, rolled to the proper size and thickness, the top film portunate are peeled off, the dough inverted into friends among those whe camp water, inside and out. the baking pan, and the other On the marshy banks along the the same with a cloth dipped in {film removed. : | The dough never touche rolling pin or the pastry board. choosey? And if you hit the jack- breasts,

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By MARIE McCARTHY pot, this ‘is one way to enjoy it. WILD DUCKS are on the wing., RAGQUT OF WILD DUCK The iron curtain of the law has After dressing a pair of ducks béen lifted for a time, much to (your butcher will do this, but the joy of ‘alerted nimrods. tell him not to wash them), wipe you who have with a cloth dipped in lukewarm

Then dQ

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water and bake in & quick oven:one tablespoon of scraped onion, for 30 minutes (unless you pre- one bay leaf, one teaspoon of fer more).’ Baste while cooking: lemon juice; salt and pepper to Remove from roaster and halve, jaste and five chopped mushcutting off the legs at the first rooms. Return the ducks tp the joint. Put two tablespoons of roaster and let simmer in this butter in the siucepan and stir sauce for 15 minutes. until, dark brown; then add two Take from the fire and add one tablespoons of flour and mix un-'jigger of sherry. Serve with a til smooth,,, border of toast points on a Add one pint of veal stock, heated platter, pouring the sauce stirring until it boils. Then add over the ducks in the center.

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