Indianapolis Times, Indianapolis, Marion County, 20 November 1949 — Page 22

Better news. So let's stop in for &

Stars:

g Crosby Likes urkey and Eggs By GAYNOR MADDOX

CT NEA Ss WHEN 108 a stars put best recipes together in a ; that's Yood mews. When the! from sales of that book! to the Disabled Veterans!

Bervice Foundation, that's even

snack with the stars, The book “What Cooks in * costs $1.00. Order difrom DVA Service Founda Box 7170, Chicago 80, Illi nols. Here are a few samples.

wy he # . ”

Bra i

Salt, coarse , two. ro “metic of hickory, SWell Liked

THE TURKEY will be the honor guest at most Thanksgiving Day dinners, Dress it up with an unusual ,

type of Alling. One of the best

is sausage stuffing. Another Men, Youngsters Love tempting combination is crant | berry bread dressing. Both Old Southern Dish recipes are.given beolw. Any visitor below the Mason-| i. Dixon Line sooner or later dis- : re covers spoon bread--that crusty | BAUSAGE STUFFING casserole dish that's literally l Ib. pork sausage “spooned” on the plate to replace 3 gts. toasted bread cubes the usual cornbread, biscuits or 1% tsps salt ! hot muffins, [1 ¢. chopped celery We recently discovered a 4 ¢. chopped onion

cone omer teat maps, OpooN Bread

Mix oil, garlic and other seain large bowl. Roll steaks

Plan Annual Cook School

Webs Si 90 ; Pali 3 / Use a distinctive stuffing to fatten your holiday turkey.

MONDAY'S MENU

BREAKFAST: Tomato juice with lemon, ready-to-eat cereal, bacon roll, coffee, milk. LUNCHEON: Turkey and eggs a la Crosby, cole slaw,

canned apricots, oatmeal cookies, tea milk, DINNER: Gene Autry's charcoal broiled steaks, mashed potatoes, quickfrozen lima beans, mixed

green salad, French dressing, pecan ‘ple, coffee, milk,

T brand new recipe for spoon bread 2 thsps. chopped parsley Event Tomorrow that really tastes better than the % tsp. poultry seasoning - At Block's original southern variety. Ini1to 1%5¢. hot water place of cornmeal, brown granu-| Break the sausage into small The annual Thanksgiving cook- lar whole wheat cereal is used-—|pleces; Brown slowly -over low ing school will be held tomorrow and the result is a distinctive heat until crisp. Pour the sausage

at ats m. in Block's Auditorium, favor that Simply cant be beat.'and all the drippings over the

The sponsors Northern |. bread cubes, salt, celery, onion, ars the SPOON "BREAD parsley and seasoning. Mix

Be Im area thoroughly. Add hot water to Department, Purdue University. Jun fuga outicient. stulfing for a 10 to will prepare the" holiday fans, 2 oop: Dutr or margarine pe « on She will use a variety of to[2 68%, separated CRANBERRY BREAD Rl a 0 Sh Vg SE ng, pat ! ; - Sccompany the Meat ntinue bolling ve 3 ¢ fresh cranberries

Chop the cranberries and add

in mod ly sugar, Melt the butter in a skillet; moterately ail o nd saute until tender.

5%, 25 < »

is i

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(lumping,

‘Add Cold Water

To keep corn meal from moisten it with cold water before adding to boiling water,

{tors from Indiana with equal confidence,

|

ithe crusts from white bread. then

rp RT

pronounce a fancy French dish to cook it. ) Jd Kern, the-owner of -a. very French. restaurant in|. swank Upper sant. side Mashatian, can prove it. American-born and raised, Mr. Kern hands his French menu to natives of Paris or visl-

His name is Bill Clemens. And Mr, Kern frankly admits the let alone the names of all the dishes of the menu.

recipes, For instance, there's something called “ monsieur” listed on his luncheon menu. It's a valid French specialty. It also turns out to be a ham and cheese sandwich,

NEW YORK, Nov. or oe

chef can’t even pronounce the name of the restaurant, Le Copain,|

Mr. Kern loves to debunk any mystery surrounding French|

“The French serve it either as an hors d'ceuvre or as. a luncheon F¥ unisia, during the war. So when dish.” Mr Kern explained. “rrim he returned to the United States ’ : and civilian life he took over his

butter it on both sides. (He em-| esent restaurant,

phasized that buttering each slice

slices and fry the sandwich quickly in butter until it is golden brown.” And there you have the mysterious sounding monsieur.” “French cooking is a method, franks or knackwurst, combined not a mystery,” according to Mr. with a few pieces of smoked pork Kern. “It's a matter of learning! and fat back. not to fry fish and pouitry . . ol When the pork is cooked, add not to use batter , . . and not to, the meat, plus some pieces of season with too much garlic.” cooked baked ham, to the sauerHe decided to turn a life-long kraut and heat them all together, interest in food no a business Served with potatoes, the chou: after he was put of a croute garni makes a complete Navy “oicers 6 “club izerte, | meal.

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This knot collected, By JEA! THEY EV movies in sl secret behind Antique Shop Marshall Bro Sth Bt. in Zic A hobby th business, anti interested the the other stay come friends drop in to se Hub of the have for sa

was collecting When the ] expand their | into a paying added an ou the structure. floor—high-ce the carriages hodge-podge china and sur self-respecting must carry. second floor niture pieces.

Haunted Fa

A personne son's from did the build time while M the antiques to farm sales and generall)

merchandise | Now they'r at it they ru in Whitestow furniture. An their original

too, and unfi

“Newest po tique shop, its store corner. morrow and’ similar settin riod. Early light] furniture are ite part of sleeps in a Ww which belong! mond, early who 1?

Family Roo

A member “family, he | that belonged Janey bed ie

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Genuine b Python in b or flame

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