Indianapolis Times, Indianapolis, Marion County, 12 November 1950 — Page 35

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| SUL.DAY, NOV. 12, 1950

Serboceed Meat Is Still in Season _

Eat Well For Less— Cabbages, Apples Are Cheap |

Vitamin-Packed z They're Budget or

By GAYNOR MADDOX

FOR GOOD FOOD for little! money, gather up some of those cabbages and apples in your local! shops, Both of them packed with lucky

vitamins, they offer a break for the family budget.

Look for heads of cabbage that 2 are figm and heavy for their size.!

PANNED CORNED BEEF AND CABBAGE

Four tablespoons fat, one quart cups

shredded cabbage, two

chopped cooked corned beef, salt,

pepper, vinegar.

Melt: fat in a fry pan. Add the cabbage and corned beef. Cover! cabbage is. 10 minutes— stirring occasionally to prevent # to taste with

tightly. tender—

Cook until five to

sticking. Season

salt, pepper, and vinegar,

For panned ham and cabbage

use {wo- cups - chopped ham instead of Serves four, APPLE SALAD, - STYLE Eight slices bacon, red- apples, one cup diced celery, to one-half cup seedless raisins, one-fourth cup mayonnaise, lettuce, salad greens for garnish. Cut bacon Into one‘inch pleces and fry until crisp. Drain on absorbent paper and cool. Wash, core and dice apples. Combine bacon, apples, celery, raisins and mayonnaise. Combine two or three crisp lettuce leaves to form a cup and ar-

COUNTRY

“range on each salad plate. Fill

lettuce cups with apple mixture. Garnish with crisp salad greens. Four servings.

Important: When soft raisins

cooked corned beef,

three sweet unpared; one-half to one-fourth

are desired pour one. cup boiling water over raisins and let stand,

about one minute. Drain and cool.

Monday's Menus BREAKFAST: Tomato juice, ready to eat cereal, toasted leftover muffins, butter or fortified margarine, Jam, coffee, milk.

LUNCHEON: Chicken and vegetable soup, crackers, apple salad, country style; erisp rolls, butter or fortified Margarine, cheese, tea, milk.

DINNER: Panned corned beef and cabbage, boiled po-

tatoes, rve .bread, butter or fortified margarine, raw chopped cranberry relish,

pumpkin pie, coffee, milk.

and calf,

10.98

A large platter of barbecued spareribs served with sauerkraut . .-. an economical meal to be remembered.

Outdoor. barbecue davs are over for this year. but barbe- . cued meat is stil! in season One of the best meats for a kitchen barbecue is spareribs, Add a can of sauerkraut when the ribs are brown and crunchy on the. outside and tender and juicy on the inside. BARBECUED SPARERIBS WITH SAUERKRAUT 3 lbs. spareribs 145 tsp. salt medium size onion can condensed tomato soup tsp. Worcestershire sauce tbsp: vinegar N 21; can sauerkraut Place .spareribs, meaty side up, in a large shallow pan. Sprinkle with salt and bake in a hot oven (450 degrees F.) for 30 minutes. Chop the onion and mix with remaining ingredients, except the sauerkraut.

Pb RS ed ed ed 0

, Pour over the ribs.

Reduce heat to a moderate oven (350 degrees F.) and continue to bake for 45 minutes, basting frequently. Remove from pan, pour sauce into bowl. Spread sauerkraut in pan and place the spareribs on top. Pour sauce over-them and put back in oven for about 30 minutes. Serves six to eight.

‘Novel Hot Drink

341 Pra PAUTER DELISO dark shows, “Suede and calf, = 20.95 fo 24.95 i TEE Pr.

Brest sss ss ans

suede and calf, SIS and 798 ....iuniiinee. 488 Pr.

Hot drinks are a must at fall parties. To apricot whole fruit nectar add stick cinnamon, whole cloves, allspice, and grated lemon rind. Water and sugar may be added if desired. Serve hot.

LS Ayes & (Co.

2004 prs. Women's Fall and Winter Shoes

x Speciully Reduced for Clearance

An enoellent ¥ssorfment of dark solored tallored and dressy shoes in suede and — aalf, casuals and sport shoes . . . all

“suitable to wear now and all winter.

B9% Pr. THOMAS CORT, URBANITE, MATRIX and BRITISH WALKER dark: shoes, suede originally 10.1995 ...ciccniina.. 12.85 Pr.

16.95

895 Prs. DELISO DEB, COLLEGE. BRED, BRITISH BREVITT, TUPPER and HILL AND DALE dark shoes, suede and calf, originally 14.95 to 16.95 10.85 Pr.”

475 Prs. RED CROSS dark shoes, suede and calf, originally 9.95 and

6.85 Pr;

275 Prs. DAYNE TAYLOR dark. shoes,

originally

686 Prs. JOYCE, RED CROSS and TOWN AND COUNTRY cas.

ual shoes, originally 7.95 to FOE: ve se ve snmnvinnns oth

5.85 Pr.

ALY Prs. SPORT SHOES, originally 6.95 : 10.898 4oi iis in eiinghs 4.85 Pr.

Ayres’ Shoes, Second Foor

THE INDIANAPOLIS MES. | 5 jon Readers Write— an

How to make old-fashioned sorghum cookies? That's the question bothering Mrs. Florence Dunk, Frankfort,

this week. If any reader knows the recipe, send a card or letter to “Our Readers Write, The Indianapolis Times.” The Times Woman's Page will publish the answers next week. Many homemakers have sent in answers to Mrs. Carter's query about the float her mother used to make. 8 §¥ =n 4 8. 5

DEAR ORW: I think your recipe column is wonderful. Does one of your readers know the way to make old-fashioned sorghum cookies? They have a peppery taste and are greenish in color. They're often stored in an old sugar bucket to ripen. The older | theyiare the better. Enclosed is a recipe for raised doughnuts and iced sugar cookies requested recently by two of your readers. Mrs. Florence

Dunk, R. R. 7, Frankfort. * . * ICED SUGAR.COOKIES 2 c. sugar : 13 tsp. salt 1c lard: 2 tsps. baking powder - 1 c. sour milk 1 tsp. lemon’ 1 tsp. soda in milk 1 tsp. vanilia 1 whole egg, 2 yolks

: Choose flour for a very soft dough that can be handled easily. Roll fairly thin, cut out, place on bake sheet, Spread one teaspoon icing on each one before baking. ICING beaten stifMy lg -€. favoring

whites, sugar 13 1p

Old-Fashioned Sorghum Cookie Recipe Request

Combine over moderate heat, until slightly brown. The cookies are soft, not : SHSp and are delicious.

DEAR ORW: This may be the recipe Mrs. Carter. wants, We like it best warm, but it can be served cold. Monon reader. : 1 qt. milk 4 c. sugar Pinch salt 1 tsp. vanilla 2 egg yolks, beaten Mix the above ingredients in a pan. Thicken with cornstarch (not quite as thick as pie filling.) Cook slowly, stirring constantly. When cooked, remove from the fire. Stir occasionally until cool. Add egg whites which have been ‘beaten stiff and sweetened. - Fold the whites in Mike angel food cake and serve Just warm. 1

MRS. H, L. “SPAULDING sent us another *recipe, Which B really is floating island style. Here it is:

FLOATING ISLAND

3 eggs "4 thsps. sugar (granulated) 3 thsps. sugar (powdered) 1/6 tsp. salt 1 pt. milk 12 tsp. vanilla

Separate the whites and yolks of the eggs. Beat the yolks slightly, Add granulated sugar, salt and milk. Put the mixture in a’'double boiler and stir constantly, while cooking until slightly thick and creamy. Cool in a basin of cold water and add vanilla. Beat the whites of the eggs stiff and gradually add the powdered sugar. Pile the whites on the custard and serve cold. This may be varied by adding coconut, jelly or cooked rice. One-half tablespoon cornstarch may be used in place of ‘one of the eggs.

45 Arlt

Proportionately Yours

R anklin 4411 :

“e

rief Sizes With Regular Size

Fashion Smartness

To make you look taller, Leslie Faye dresses for the Miss 5'5" deftly designed to add the slender stature you

or under... Lovely of line and fabric,

seek . . . and to subtract the cost and concern of

expensive alterations.

A. Shawl:collared tissua faille with in: \ teresting pocket detail, buttons.

rhinestone

Navy or black. Sizes 10-18.14.95

B. Briof-sleeved tissue faille with pleated front buttoned high with rhinestones. Red, navy or peacock blue. Sizes 12. 20. : 16.95

. C. Deep-pocketed wool with three: quar-.

ter langth sleeves, face-framing col:

ar. Navy or black, Sizes 10-18 17.95 D. Wool basic with push-up sleaves, un- ; usual skirt detail, Navy or black. Sizes : . 12 te 20

16.95

Ayres’ Budget Dresses, ‘Meridian Shops, + Second Floor