Indianapolis Times, Indianapolis, Marion County, 21 November 1948 — Page 28

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New Cooking Cranberry Pies Top Off Cold Turkey

Recipes

By Celebrities

| Fred Allen Among 8

Given | LJ ng

List of Contributors

By ELIZABETH TOOMEY . United Press Staff Correspondent 5 NEW YORK, Nov. 20—Pots and pans keep popping up in the lives’ of famous people. The bravos that come fo top musk} cians, actors and writers always! seem the signal for someone to, ask, “But can he cook?” i For those who have an appe " tite for dishes of the notables, ° there's a new celebrities’ cook! : book with recipes from 62 famous personalities. The recipes have | been tested by a home economist.

Fred Allen suggests a couple of | doughnut desserts, with nostalgic recollection of the lean days when he and other vaudeville actors existed largely on dough-| nuts, Here's one of his recipes! from “The Celebrities Cookbook”:

» ” ” h DOUGHNUT CREOLE FLUFF | 1 c. heavy cream 1, c. dark molasses Few grains salt 1; tsp. powdered cloves 1, tsp. cinnamon ; : 2 canned spiced apricots v ” Preview to Thanksgiving . . .

8 doughnuts 1; c¢. chopped walnuts mcs a . | y . 0 i 0-| ov. i Whip cream ombine m Gourmels’ Galley— |

lasses, salt and spices and fold into whipped cream. Place a spiced apricot in the center of each doughnut. Top generously,

Here's How You Fix Turkey with the whipped cream mixture. . . sprinkie with chopped mami. [re [Dinner on Thanksgiving

Eugene Ormandy, Hungarian-| born conductor of the Philadel-| phia Symphony Orchestra, gives| THURSDAY will be the Great Day with Mr. Tom and Madam his recipe for a favorite chicken Hen Turkey in the spotlight. Turkey ever has its lure because of dish which he and his wife serve! association and flavor. Despite its frequent appearance in recent at after-theater parties. |years, owing to all-the-year-round availability, turkey always is . = =» {popular at our house. ‘CHICKEN PAPRIKASH Season your dressed, stuffed and trussed bird by rubbing into it 1 (3-1b.) chicken {plenty of salt and pepper with a Se 1 medium-sized onion, minced [sprinkle of ginger. Then rub the

By MARIE McCARTHY

a Dixiecrat note, try the follow-| ing combination.

2 tbsps. fat {butter over the entire outer sur- IO » 1 tsp. paprika « -|face. Place in a roaster and sear gouPHRERN STYLE STUFFING 8 c¢. water jon all sides in a hot oven. Then — , 44 {0 the ingredients for the is Jour Shean jad a Jittie hot ater, breast up, Stung above one hard-boiled 'a tsps. salt | urn the turkey w reast up, ooo one-half cup chopped baked

Clean chicken and cut into cover with a damp cheesecloth pieces for serving. Cook onion inland baste through the cloth. fat until golden brown. Add pap- Roast uncovered one-half hour in o.oo 0 baie oaf Ii : - ght bread rika, water and chicken. {the hot oven. Then put the lid on and one-half loaf corn bread in-|

Cover and simmer about 30 or the roaster (retain the cloth) and stead of the whole loaf mentioned 40 minutes, or until quite tender. lower the heat to 350 degrees F.|, “©. 1 civie turkey stuffing Add cream and salt and cook Cook and baste at 20-minute in- geo st) } about 15 to 20 minutes longer. | tervals until done, A 12-pound: Serve the turkey on a large Recipe makes four servings. turkey will cook in three and one- platter, circle with “glazed onions Marlene Dietrich says she half hours. and garnish with choice leaves of learned to cook and play the vio-| And now 10 3 Stushg whiel celery. Always carve the turkey lin long before she had any Would make the Bie Suey us SI at the table for that is the climax thought of acting. up and sare adm r ng y. Because she confines most of TURKEY STUFFING, FRENCH her cooking now to special party! STYLE dishes, she favors recipes like this. One pound pork sausage, fried. quick dessert. | Remove the sausage from the pan nun and saute, but do not brown, COFFEE MOUSSE three coarsely chopped onions in 2 c. strong strong black coffee the fat, Chop together the cooked 2 Ib. (36) marshmallows |sausage, sautee onions, one loaf 1a c. heavy cream of bread, two stalks celery, one 32 ec. finely chopped walnuts {ean mushrooms, one pint oysters, Cook coffee and marshmallows adding salt and pepper and a inner together, stirring occasionally un-| pinch of sage. & tii marshmallows are melted. Cook this mixture in sausage Starch Back Log Cool, then add, cream and nuts. fat till light brown. Pour into sherbet glasses; chill. the bird. Recipe makes about 6 servings.! If you prefer your stuffing with hand launder during the week.

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THESE little cranberry pies are quick to make especially if a prepared pie mix is used. Try

them for Thanksgiving and through the holiday season. They are especially fine to

round off a cold turkey supper. HOLIDAY CRANBERRY PIES

8 individual pie shells

8 pastry ‘‘turkeys” 1 qt. cranberries 2 c. sugar 1 c. water 13 1b. seedless white grapes 2 tart apples, diced 1 c. drained, grated pineapple 13 ¢. broken walnut meats Make and bake eight individual pie shells (four and one-half inches in diameter) and eight pastry “turkeys” cut out with a turkey cnokie cutter. Wash and pick over the cranberries. Combine the cranberries, sugar and water in a saucepan; bring to a boil. Simmer 10 to 15 minutes or until the cranberries burst. Cool. Halve the grapes; add with apples, pineapple and wal-

nut meats. Chil. Fill the pie shells; top with the pastry “turkeys.”

of our American feast of thanks Snack Recipe

If stuffed eggs are favorites

—- |of yours, try this different method jelly or preserves. {of preparation. Blend a little cur-| : ry powder with real mayonnaise Rain or shine, there's a new ...4 ,,.qh with egg yoll:, salt and tard over sliced bananas, baked salt shaker that works all the a bit of vinegar or lemon juice. apples, canned peaches or pears, time. Its cap contains a special yrayes a fine addition to a snack etc. Or use it as a sauce for cake mineral which absorbs moisture {...

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S A L E | LOWEST PRICE IN YEARS! , ®

THE INDIANAPOLIS TIMES

| ' Good ‘Boiled’ Custard seif-threading needle,

coagulate.

SUNDAY, NOV. 21, 1948

DRY CLEANING = = WITH [ARAL EH A

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Let’s Eat— eh Bi ‘Machine Threads Itsel Cook Eggs | NEW YORK, Nov. 20 (UP)—| Two-tone stitching if

; It looks as though Inventors are feature of the new machine. Two Slowly; Seald

taking the needle out of Sewing. | iy reags of different textures, such Milk First

Women will be able to sit down at their sewing machines and 3% fine sewing silk and mending istart stitching without first press- wool, were combined in contrastling their nose against the mach- ing or harmonizing colors. |inery while they thread in the By pressing a button control the

ig : sewin Bi {color of the stitch was changed na tenn} new type of sewing machine, instantly. Thus, in the same stitch 4 : i These Rules Insure 'with no bobbin, no shuttel, and a line, several stiches were white, ER AL

had its followed by several red stitches. CITY-wiDE GIVEN world premiere at the Women's Only the top stitch showed, in wondered International Exposition in New contrast to the bobbin thread York recently, 3

By META PERHAPS you've why recipes sometimes specify, scalding the milk before using. i ! 3 In the Boiled custard recipe i. side below the sewing surface, A portable model and a desk today, the milk is scalded first 30d by a method that baffled the model of the revolutionary sewing before combining with the eggs. Women who saw it, the spools do machine will be sold, at prices | This shortens their cooking time, the work of the former Dopbin| which compare favorably with) which is important because eggs and complicated upper threading. conventional models. should be cooked at a low tem-| perature and only until they|

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Sufferers from a dust allergy spraying won’t make the slightes of the pan, If a “skin” forms on | top, remember this is protein in| 2T¢ offered relief through a new- difference in the feel or appear the milk which has coagulated. 1y-developed chemical which caniance of the material. If it is discarded, or left clinging be applied easily to household] Research has shown 15 to 2!

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= ~ = MONDAY'S MENUS Breakfast

Sliced bananas an flakes Soft-cooked eggs Toasted sweet rolls and butter Luncheon Skillet cheese sandwiches Potato chips Wilted spinach Canned pears Hot cocoa

Dinner

Ham souffle Creamed mushroom sauce Buttered green beans Lettuce, tomato and watercress salad 1000 island dressing

Bread and tter { oiled” custard Jelly garnish | Milk to drink: e quart for each child; one pint for each adult, in addition

to that used in the day's menu

{ ~ ~ ~ ! “BOILED” CUSTARD 3. ¢. milk 1 1

3 C. sugar 4 tsp. salt 3 eggs, beaten slightly 1 tsp. vanilla Scald milk with sugar and salt ¥ | on top of double boiler. Beat eggs {slightly and slowly stir in the hot milk. Strain if desired and return to double boiler. Cook over one inch of simmering water, stirring constantly, until mixture just 8 coats a metal spoon. Custard will thicken somewhat on cooling, so do not try to cook !it until thick, for this will cause iit to curdle. Remove immediately (from heat and set pan in cold %® |water. Add vanilla and chill be{fore serving. { Serve in sherbet glasses or B sauce dishes with a spoonful of %

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To prove how easy it is to become a really good dancer, Arthur Murray offers you his new dance book -—“Murray-Go-Round.” Send 25¢ and get your copy of this wonderful, 44-page magazine. It's entertaining, instructive . . . you'll want to have it.

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22!/3 North Pennsylvania

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