Indianapolis Times, Indianapolis, Marion County, 3 April 1949 — Page 25

A TART RELISH is a desirable accent for a ham or pork dinner. If ham is planned as the main dish for Faster, serve this cranberry relish in your favorite salad mold. Bank the edges with half slices of orange .and let the family help themselves,

» - - CRANBERRY RELISH MOLD 1 1-1b, can whole cranberry sauce 1 orange 14 c¢. chopped celery

Gourmets’ Galley—

Wine Etiquette

Colorful accent for baked ham

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1 envelope unfiavored gelatine 4 ¢ cold water Put orange, rind and &ll, through food chopper. Add orange and chopped celery to | cranberry sauce. Soak gelatine in cold water two minutes and | then place cup with gelatine in | pan of boiling water, heating until gelatine is dissolved. t Add to ‘cranberry-orange mix- | ture. Mix thoroughly. Turn ! into salad mold and chill until firm. Unmold on crisp lettuce.

Is Matier.

Of Avoiding Social Bumps

By MARIE McCARTHY 7

WINE, IN festive flow, colors

the history story, channeling the|

wide field of world literature, sacred and profane, through the ages. Wine etiquette, like all other etiquette, is a matter of making pedple comioriable, smoothing the angles to avoid social “bumps.”

80, in the serving of wines, we choose carefully, with harmony of| .

taste and results in mind. Since so many Americans have

tt ——————————————————

become devotees of the conti: Ple; reserve to use as cover, leavpental custom of wines with each Ing shorter leaves upon. it.

course, a skeleton outline of)

Hollow out pineapple, using

which-with-what might not be Sharp grapefruit knife; keep as

oufof order. You will notice that, Whole as possible and ‘do not not as in food where the order of injuge the empty pineapple cup. serying is from the most sub- Core and slice the fruit removed, stantial to the delicate, the wine then return slices to the cup, order of procedure is from the sprinkling each slice with sugar, light to the heavy and perfumed, as you fill. thu: sauterne with oysters, fish Pour Madeira wine into cup till and sea foods generally; dry brim full; pover with the pineapshefry with clear soup, Madeira ple 11d. Wrap in off paper and with heavier ones; champagne let stand in icebox several with entrees, or through the hours. Serve whole, imbedded in meal, if you like; claret with cracked ice, in a glass serving roast and salad, Burgundy with bowl. Provide a long-handed sildessert, especially cheeses, {ver . serving fork so the guests The temperature is important; may spear the slices from the too; serve sauterne barely cold, |*“pine” cup. Serve with this, large} sherry—about 60 degrees, ¢ham- thin bland wafers, | pagne—ice cold, claret at room AND do not forget to “drink temperature and the same for American”; our own, our native Burgundy. : iwines, are the thing. They have

How to Mix /~¢ pnts Less Known Wines New Ham Recipe

“Here's how” to mix two less,

known wine cocktails; these mugicaily medicinal in tonic-tone. Sherry Cocktail-Chill a bottle of dry sherry in icebox. Serve average sized wine glasses, add-

Ham loaf in cider jelly is some-

thing new and different. Soften raising in 2 cups cider, heat and

{pour over a package of lemon gelAdd 1 cup of cooked ham

pour into your favorite mold.

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