Indianapolis Times, Indianapolis, Marion County, 15 October 1950 — Page 35

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er ed doughnuts and hot chocolate are favorites for all members of the family and all their other. Makes about three dozen cover for the last 15 minutes so A year and a half ago, when she water overnight, then put them in/left from the ham baking for

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Considered a Treat =~ Cheese Sauce [It All Started With Ham (Smoked) in Club 217 = bE AU nti 5 x : i ? 2 * = + 8 Sour milk doughguts with a | A d a 4 4 Di L By ELIZABETH TOOMEY brought a ham with her in a suit- boil, simmering slowly for two i : sakelthe texture jong them. | e O UISN| new YORK, Oct 14 (UP) — cise. ~~ |hours. Then the hams are dried ‘frostings, such as icings and | Here's a budget dish for hearty Ham, smoked with a fire built of] “I just took it to some of the and wrapped in yeast dough and dustings of sugar or cinnamon. eaters: hickory chips, hung in a Virginia hotel chefs and to the Club 21 and baked slowly for about six hours, : 2 8 a | SPAGHETTI AND CABBAGE (smokehouse for curing and then asked them to taste it,” she re-| She said: . SOUR MILK DOUGHNUTS WITH CHEESE SAUCE baked in a yeast dough, has be-|called. They tasted, and she was, “I don't use a bit of flavoring. I $s ¢. sifted enriched flour Three-quarters cup spaghettijcome a business for Mary Wai- In business. {Just crack the dough, take aff the Y tsps. soda broken in inch pieces: kins McLaughlin, young Southern] “TH give anybody t.e exact di- skin and put in cloyes.” 1% tsps cream of tartar jase pleces; one and ner of three children. [rections, for I'm not worried about . . : 1% tsps. salt one-half tablespoons table fat," y, '. os to be a family delicacy,| EE eo ut Best Sliced Thin 1; tsp. nutmeg . lone-half teaspoon salt, one and|and then, Mrs. McLaughlin said, CO pe- "On It8 Just too MUCh| ror instructions to housewives 3 eggs one-half tablespoons four, one cup“ needed to make a living so 1jtrouble, Mrs. MclLaughi=n said. {ana the famous chefs alike ave A c. sugar mille, one-fourth pound cheese!gecided to sell the family hams.”| First the fresh hams are packed i : 3 tsps. shortening, melted grated (about a cup), two cups| This fall 1500 bams will bein dry salt for six weeks. “Most Just, “Please don’t cook .. any1 c. buttermilk or sour milk shredded cabbage, crumbs mixed! ready for baking and selling. | Places use a brine,” Mrs. ‘Mc- more. Don’t do anything but slice Sift Jogethes flour, soda, with table fat. {They've been curing for two Laughitn explained. . it as thin as you can.” cream of tartar, salt and nut- Cook the spaghetti in lightly years in three smokehopuses in! 3 At the Club h : d meg. Beat eggs until thick and salted boiling water until tender. pack of Mrs. McLaughlin's home| F1U"9 18 Meni . ae BA uta aren 2 i tered: Ad super rE PDrR i Make. sauce ofthe fat r-Fuitan- Va 24 : ome k REN. the Sal 18 Wisketkadb-and SNES. 008 WLR Breast of oo ually beating it in. Add short- flour, salt and milk. | Her idea for making a living the hams are rubbed with black guinea hen. ) SR

ening and buttermilk or sour Remove sauce from the heat hag been so popular that she has Pepper, borax and saltpeter. They| “At home,” Mrs. McLaughlin

milk, Add flour mixture. Mix ‘and add the cheese, stirring untilimore customers than hams at the are smoked with smoldering hick- said, “we just serve a platter of

well. the cheese is melted. Place alter- moment. She prefers to sell by Ory chips each day for three the ham and a platter of fried Roll out one-fourth inch thick nate layers of spaghetti and cab-| mail order, at $2 a pound for the months, then put into paper bags chicken, with some corn on the on lightly floured board or 'bage in a greased baking dishipaked hams. . {to hang, without refrigeration, cob, and maybe broccoli, tossed pastry cloth. Cut with floured ‘or pan. T Makes Sal for a little over a year and a'salad and apple dumplings.” ’ Eh : ' doughnut cutter. Fry in deep | Pour sauce over tae ‘op and) aste Makes dale ‘half. Her - 15-year-old. son, Tucker, er : “hot fat (375 degrees F.) for sprinkle with the crumbs. Cover. “After this fall I think I can, The cooking Mrs. McLaughlin helps lift and hang the hams, aw y Ben ; three minutes, or until brown, Bake about 40 minutes in a mod- keep up with the demand,” she does with the help of one as-/Henry, 10 years old, “is in the ham

first on one side, then on the erate oven (350 deg. F.) removing explained on a visit to New York. sistant. They soak the hams in grease business.” He sells grease

three inch doughnuts. crumbs will brown. Serves four. came here for the first time, she cold water and bring them to a/five cents a pound, for dog food.

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