Indianapolis Times, Indianapolis, Marion County, 4 February 1951 — Page 21

the surface. It sic coat dress ck leather belt. and look right rked by pearl

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lonor

Members

» Board of the Federation will fon and buffet rs of the Israel hestra to follow

pearance at the

esday. n committee, in | “members, are dames Kurt F. Wade, Wallace ckwood, Dan W, dward B. Tag-

Goodman and n charge of ar-

Ti P dinner rithuyour family Teat loaf, baked carrots, prune se salad and h halves baked alade.

pieces

Return AVINGS AMEND NO OF

SUNDAY, FER ile

from desserts to salt and pepper shak-

- TE a rah Senora v2 aly aud pepe Make

ind questions of your own, A Fate, The Iudianapous

ddress your cards to Our Readers Times, ndianapoite 9. DEAR ORW: ! have a few unusual salt ail 6 i Pl shakers 1 my collection, if Mrs, Floyd White, Hemlock, is Interested. Enclosed is an easy dessert recipe, = CARAMFL RAISIN PUDDING : a Mix together in a deep casserole one cup flour, three-fourths » two teaspoons baking powder, one-half teaspoon salt, ya han cup Milk 444 oy Aa raisins, In a sauce pan, meit e espoon butter, an ree-fourths 0 two cups boiling water. a LOI Siew WU) B75 degrees F. about 40 or 45 minutes, Serve warm or eold “with whipped or ice cream, Mrs. J. Etchison, Westtield,

Springerles Recipe?

Dee. ORW: My och: wants me to make 8pring‘érles (German cookies) like the omes we bought t 4 Christmas time. Does anyone have a recipe?

re

2H

d loose leaf note book. It makes a wonderful cook refer to. Mrs: M. Reeves, Monzovia.

oe ds 0 Mrs. M. McQ. for both her Pans Nut Pudding

Four-Recipes

Times to Help Homemakers Plan Meals

Having menu planning troubles? The Times “Magic Meals” cooking séhool will offer practical assistance in preparing menus and daily meals. ; Time-tasted recipes, tips about buying food necessary for an adequate diet, and. proper care and storage of foods will be among! the information presented at The Times cooking school Feb. 12, 13 and 14 in the Murat Theater. _ Many new recipes. will be demonstrated. Included will be instructions for preparing a cold meat platter, plantation biscuits, tomato ribbon salad, Italian rice, South, American spice cake, pickl pork hocks, jam snacks, meat salad bowl, spiced ham/ balls, topsy turvy apple pie, Texas chili, banana cottage cheese salad and diced beef sandwiches.

Stresses Budget

f

Emphasis also will be given to n.%* meat cookery, and budget. (Cont. From Page 13) stretching meals. ents ther in a baking At each session, the lecturer, dish. Bake at 300 degrees F.

will suggest daily menus and a complete meal will be prepared and shown to the audience. ~~ | #aluable merchandise prizes worth $5000 will be presented during the four sessions. Every homemaker attending |

for two or two and one-half hours.

o ” o = HEART LOAF 12 large beef heart, ground

1 lb. hamburger 2 slices dry bread crumbs,

the school will receive a recipe crushed book with a ite gepiges from as > onion, chopped fine foreign lands and delicious JES . icin recipes. The book also con-| 3, tsp. pepper tains practical, time-saving cook-| « > tsp. powdered sage : hints. eggs "%_ditterant program is pre-| 35 c. milk sen at -each session. 1% a chili sauce ox catsup all together well. . Expert in Charge Shape Ito B af Conducting the school Will be| the top with paprike Baws RE at NAL| | [Lh Nolerats oven at 300 ) s F. for one and ones tional Live Stock and Meat a) half hours. : . Mrs. Daugherty is one IRE ofthe nation’s leading home econ- LEMON PIE o : § Assisting her will be Miss Bev-| {'yc% Of 11a7ge lemon etly Swinham and wd Laan 1 c. sugar Owerley, home economists oO e National Live Stock and Meat So 388 Julia unt lemonHoard, and Miss Marian Schleich-| 00 ero pa She 4 he Rue Equipment Co. of each adaitton. fast add lemaon ce a ; The first session will be held| gout M00 OF ht well Satk in

Feb. 12 at 1:30 p.'m. The Tuesday, Feb. 13 program also will begin at 1:30 p. m. Two sessions will be held Wednesday, Feb. 14, ore at 9:30 a. m. and a second at 8:15

stantly, until thick. ! Now beat the egg whites with the remaining one-half cup sugar until stiff enough to stand in peaks. Fold half of this into the cooked mixture, a little at a time and very carefully. Pour into a

r

p. m. Major prizes to be given to those attending the sessions in-

clude four Philco electric ranges| py oq nie shell and cover with

that “broil under glass” a Bun-| omaining meringue. Brown beam mixmaster, a Presto cooker,| 1 0 0 jaunts oven.

a Vornado fan, a Youngstown | .

» » garbage disposal unit, four hun-| CRUSTY FRENCH BRE AD dred baskets of groceries, 75 | Dissolve one package quick pieces of Pyrex ware, 75 dishes of | gry yeast or soften one cake food and other valuable awards.) frash yeast in one-half cup “Admission to the school is free.| |yxewarm water. Let stand e cooking school is sponsored! five minutes. Put one-half

by the Radio Equipment Co. and the. Philco dealers of Marion county.

Poaching an Egg Is icky

~Poaching eggs is a tricky oper-

cup lukewarm water intp a bowl. Add. one tablespoon sugar, one teaspoon salt and one teaspoon shortening,’ melted. Add one cup all-pur-pose flour, beating thorough-

y. Ad® the yeast mixture. Add one-half cup more flour, beating again very hard. Fold in two egg whites, beat-

ation for a neéw cook ... and for| many an experienced cook, too, | an she. Adg two more cups The Poultry and Egg National of -four, or thres anc one. Board suggests that you bring| < half cups altogether, Knead right in the bowl without

water in a shallow pan to the boil-| ing point—enough to have about two inches of water. Reduce ne ta hold temperature at simme ‘Break each egg into a sauce dish and slip it into water quickly] at the surface. Cook three to five minutes depending on the firm desired. Remove eggs with oy pancake turner or spoon, and drain.

adding any moré flour until smooth, satiny and very elastic. Put in a greased bowl and let the dough rise until doubled in bulk. Punch it down. Let it rise until doubled again. Knead it down lightly. Cover it and let it rest 10 minutes. Roll out- the dough on a floured board to an oval «+: Balt and vinegar are unneces- shape—fold long sides in tosary to poaching. Milk or broth| .:q the center. Shape into may be used instead of water. a roll about 15-18 inches I long, slightly wider in the center and tapering at either end. Place it on a baking sheet that has been sprinkled with corn meal. Cover it with a

Serving of Dessert . You can never go wrong servIng fruit dessert, especially Mf it| is made with fresh fruit, thus Yes

Jur Readers Write: Today’ s

friends ‘by, sending answers. to reader's questions .._-

‘Pour sauce over batter and bake at

ve Sean saving the recipes from this column and TI -

Mrs. Alice Penrod (left) grinds meat for bor ingredients for her prize lemon pie.

fn vitamin C.

Picture Framing

Leading picture framers of the city. Specialist to the ‘artist, commercial user, as well as the layman. Able assistance to your decorative problems in correct framing. Lyman'’s is the only store maintaining their own finishing and framing factory.

Lyman Bros., Inc. 31 oh Circle MA-T431

1 |

) “1 w 1 ® PE

and Hot Slaw dressing. Mrs, G. F. Y, sent an identical “date nut pudding Tecipe, and thanks to her, too. Both recipes

follow, HOT SLAW DRESSING 1e A ; 1% 'e. sugar 1 tsp, salt . 1 tap. butter 1 tsp. dry mustard 4 ec. vinegar

Beat the egg and add the remaining ingredients. Heat In a sauce pan until whe mixture thickens; stir well and while still hot. pour over the slaw. : » * s » ” . . DATE NUT PUDDING * : . $x’ in baking pan eight by eight inches one and onehalf cup brown sugar, three<fourths cup water, and let come to a boll. Mix one-half cup chopped dates, one-half cup chopped nut meats, one-half cup brown sugar, one-half cup sweet milk,

THE INDIANAPOLIS TIMES

Eo Include Some. Delicious Recipe

one cup flour and two teaspoons baking powder, Drop in sirup

by spoonfuls and bake one-hi&lf hour in a moderate oven. . . - ” 8» MRS. E. L. H., Frankfort, sent a date nut pudding substi- . tuting bread crumbs,

DATE-NUT PUDDING

1 ¢. bread crumbs 1 ¢. sugar 1 pkg. chopped dates 2 tbsps. butter, melted - 1 ¢! chopped walnut meats 1 egg 1 tsp. baking powder % c¢ milk

- Mix Jogether and bake 20 minutes in & moderate oven (350 degrees

Win Awards for Contestants

winning heart loaf, Mrs. E. W, Mace checks the

Mrs, Walter Lesman gives hor 3 son, David, 19-months-old, a sample of the chili con carne which won her a $10 award.

damp cloth and let it rise reduce the heat to 350 deuntil rounded and light. grees F., and bake 20 minutes Brush the loaf with a glaze more. When you thump the made by cooking one-half bread and it sounds “hollow,” tablespoon cornstarch, one- the bread is done. half teaspoon salt and one- Remove it from the baking half cup cold water until sheet and cool it on a rack. thick asd clear, stirring con- The pan of hot water in the stantly. bottom. of the oven helps to " Cool before spreading it on give the bread a crisp crust, the bread. Cut one-half inch If you do not have a long deep’ diagonal gashes in the baking sheet or aluminum bread with scissors. Put a tray to bake bread on, divide large pan of boiling water on the dough and make two the bottom rack of the oven. smaller loaves. Bake the bread in a hot oven, This bread should bake on 450 degrees F., 15 minutes un- something flat so the sides til a golden brown. Then brown as well as the top.

Miss Mysch to Speak [Here's Quick Crust

To Art Department

Miss Lucia Mysch, Ball State yy “thrifty breakfast Teachers’ College, Muncie, will be Crush three cups of wheat flakes |guest speaker for the Art Depart-! {ment of the Woman's Department! {Club tomorrow. {blespoons of sugar, and mix in! Miss Mysch, president of the one-third cup melted butter or |Indiana Federation of Art Clubs, margarine. Press this mixture] {vill speak on “New Mexico—A into an eight-inch ple pan, makin

|

8 (Field of Art Study.” An informal the bottom slightly thicker than "2828 18 fon you. Whip them

[tea will follow. the sides.

your filling.

Chill before adding!

Accessory Foods |

« Accessory foods give meals In- Dye-Dip Discards dividuality, To -mention a few, Clothes outgrown and discardpopular ones -- pickled prunes, ed by older sisters and brothers

Do It Now

You're Neyer Too Young or Too Old to Study Music and Allied Arts

PIANO VOICE ORGAN ACCORDION DRAMATICS DANCING

ALL BAND AND ORCHESTRAL INSTRUMENTS

(Inptraments Aveilable for Beginners)

High Quality Jordan Instruction Costs No More Than Less Effective, Highly Advertised So-Called “Easy” Methods.

REMEMBER, there is no short-cut! Call Miss Beulah Gore, consultant THE SPECIAL INSTRUCTION DIVISION

J ordan College of Musie

. |potatoes. Dot top with butter,

' {moderate oven (375 degrees F.) i fone hour or until potatoes are tender and brown on top.

THANKS TO Mrs. Philip G. Magner 8r., Wabash, for her rolled sugar cookies with four variations. = =

ROLLED SUGAR COOKIES

1 c. sugar ° 3 c, sifted flour 1% ¢. butter 2 taps. baking powder 1 egg, well beaten » 14 tsp. salt 1 tsp, favorite flavoring extract 4 ¢. milk

Cream together sugar and butter, Add well beaten egg, flavoring and mix well. Add flour, salt and baking powder, sifted together, Add milk to make dough stiff enough to roll without sticking. Roll to one-eighth to one-fourth inch thick and cut into desired shape. Bake 10 to 12 minutes at 375 degrees F. Place a raisin in the center or sprinkle with colored sugar before baking for variety. The above recipe can be used to make drop cookies by using enough milk for dough to drop from spoon but thin enough to spread on cookie sheet and form smooth cookie. ” an » " .

DEAR ORW: Can someone supply the recipe for cream mints? The consistency is similar to fondant or white cream fudge. Mrs. D. L, Himes, Manilla.

Hot German Slaw

RIED onion is the secret of extra flavor in Hot German Slaw, according to M. C. B,, Napoleon, Ind.

Chop cabbage and onion. Add salt, pepper and pinch of sugar. Dice bacon, fried erisp, and add small amount

Here’ s Different ecipe for Liver

SERVE a food in a new and different manner, then watch your family's renewed interest, Take liver, for instance. If

{ you habitually serve it with | bacon and onion, the be a bit

This Is the 18th in a series

Food Costs

By GAYNOR MADDOX ORANGES, grapefruit, apples and potatoes are in such plentiful! _ supply now that they can help {you cut food costs, | of articles, “Menu Magic’ With | Eggs are plentiful too and will, Meat.” The stories are written ‘be in even greater supply as the, by home economists of the Naweeks pass, Broiling and trying| tional Live Stock and Meat chickens will be aburidant in Feb-| Board. / ruary, also very heavy turkeys. SCALLOPED HAM AND . POTATOES One and one-half cups diced cooked ham, four medium bodl-| ing potatoes (four cups slices),| two tablespoons flour, two ‘tea-| spoons salt, one-eighth teaspoon! pepper, two cups ‘milk, one and one-half tablespoons butter or fortified margarine. Wash potatoes, pare and slice | thin, Combine flour, salt and pepper. Put a third of the potatoes into a buttered one and one-half-quart casserole. : Bprinkle with half of the floursalt mixture. Add half of the ham. Cover with second third of: the potatoes, then remaining ham | and potatoes, Sprinkle remainder! of flour-salt mixture on top of

a ring mold, then serve with a shredded cooked cabbage cen. ter. To make grinding easy, first, lightly brown the livér in a small amount of lard or meat drippings, And the same as with ground beef, combine the ground liver with various chopped vegetables and seasonings .for Interesting loaf mixtures. When ground-—beef, veal, pork or lamb. liver may be roasted. However, in other forms beef and pork liver are

MENU

Liver ring with buttered cab- .| bage J Green beans Stuffed prune salad Hot rolls Butter or margarine Banana butterscotch pie Beverage

Pour milk over all. Bake in

Monday's Menus

BREAKFAST: Grapefruit,

best when braised (browned

successfully broiled, panbroiled or panfried. dip slices in melted butter or margarine, then place two to | three inches from the heat and

salad, enriched bread, butter or fortified margarine, oatmeal cookies, tea, milk. DINNER: Fried chicken, cream gravy, mashed potatoes, bolled onions“ with chopped parsley, enriched bread, butter or fortified margarine, apple salad, cot

utes.

! tage chlieese, tarts, coffee, or formed into little patties | 21 milk. ; : and broiled. * cans LIVER CROWN WITH of CABBAGE : Oxtail Sou 1% lbs. liver

2 slices bacon

J . { 1 medium onion ea rty D | S 2 eggs This soup can be used as the 1 tsp. salt

main dish for a hearty supper. | % Sop pepper Su

#n » ” { OXTAIL SOUP WITH CHEESE 1 c. cracker crumbs AND CROUTONS | 1% ec. liquid cooked . One pound oxtail joints, salt,| Shredded cabbage pepper, flour, two tablespoons fat,| Lightly brown two cups water, three allspice berries (whole), one-half cup diced carrots, one-half cup diced celery, one small onjon, two tablespoons chopped parsley, one quart water, one tablespoon Worcestershire sauce, one-half cup shredded aged cheese. Roll oxtail joints in flour and seasonings. Brown in hot fat in deep heavy kettle. Add two cups water and allspice. Cover, Simmer two to three hours or until meat drops from bones. Skim. Remove all meat from bones. Return meat to broth. Add vege-|

liver in a drippings. Put food chopper with bacon and onion, Add all other ingredients. | Tomato juice, milk or bouillon | may be used for the liquid. Mix thoroughly. Pack meat mixture in ‘a well greaséd eight-inch ring mold. Bake In | a moderate oven (350 degrees F.) for one hour. Unmold on platter and fill the ring with buttered cabbage. Serves six | or eight.

Here's a quick crust for your cestershire sauce. Simmer 20 min-| ibright red apples-on-sticks, cov-

{favorite chiffon ple filling made) utes or until vegetables are ten- ered with candy coating, are good cereal.!der.

|

or bran flakes to obtain one cup and sprinkle shredded cheese over lof crumbs. Add to to four ta-|/the top. Serves six. I

| | | 1

salted almonds, stuffed celery, will be received more gratefully! Peel and slice apples. ripe olives, spiced canned cling by younger children if they are in a little water until tender. Cook

peach halves and glazed dried | first given a home dye-dip to re- rutabagas until tender, Drain. Mix| [TIE dA japricots. move that hand-me-down look. {with apples and mash. Add butter (IZLE | ——— ial a 1003 N. WEST ST. RI. 5680

1204 N. Delaware St. ~~ Lincotn 7511

Apples-on-Stick

tables, one quart water and Wor-! Red is Valentine color and

eating for the youngsters.

MORRISONS

Indiana’s Foremost Apparel Shop 20 W. Washington St.

Serve very hot with croutons

Tips on Rutabagas | If you're economy as od ruta-, »

with apples and nobody will rec-! ognize them as a budget dish: 2 medium apples | 4 cups diced peeled rutabagas | 2 tbsps. butter or margarine 1% tsp. salt Dash pepper

ETT “Q21 N.DELAWARE 3

SPECIAL oT: \'

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Stmmer|

and seasonings.

Only $5.90 (plus tax) INDIANAPOLIS—BLOOMINGTON Only $4.70 (plus tax) INDIANAPOLIS.~KOKOMO Only $5.50 (plus tax)

Call BE-2434 or Your Local Travel Agent

different. Roast ground liver in *

ready-to-eat cereal, bacon in fat, a small amount of liquid | rolls, honey, coffee, milk. added, covered and cooked LUNCHEON: Creamed slowly until tender). hard-cooked eggs, cabbage Lamb and veal liver may be

When broiling, |

cook a total of eight to 10 min- |

The ground Hver mixture also may be baked in muffin tins |

! YOUR FINGERTIPS WITH

small amount of lard or meat | Hyver through |

of onion to fry just before brown stage. Add vinegar and pow

rver cabbage. . ” » » . » » THANKS TO A. L. P. for her Hot Slaw, German Style, HOT GERMAN SLAW 1 qt. shredded cabbage (1 1b.) 14 c. hot water 1 tsp. salt 14 ¢. hot vinegar Dash of pepper 3 1 onion 6 tbsps. granulated sugar 2 slices bacon Soak shredded cabbage in cold water 10 to 15 minutes. Add minced onion, salt, pepper, sugar to hot water and vinegar. . Cut bacon Into small pieces and fry to golden brown. Pour bacon and hot grease over cabbage and add vinegar solution. Mix well, If you wish, add two tablespoons mayonnaise, celery and mango to slaw, " " » » » ¥ DEAR ORW: Answering Mrs. J. T. on Pork Melts, I suggest frying them in deep fat. They can also be left wet after washing them and rolled in seasoned flour and fried on both sides in shallow fat. Then put small amount of water in the skillét and simmer, This makes a nice gravy. An onion and potatoes can be added.: Mrs. Grace Ryan, 8 & =» ) 3 . » »

DEAR ORW: I would like to buy four salad forks in Community Plate Silver in “Grosvenor” pattern. It has been discontinued and is unavailable in stores. I also have eight dessert or soup spoons in this pattern that I would like to sell. Can anyone help me? Mrs. K, B,, 3310 N. Meridian 8t., Apt. 102,

Eat Well For Leu— |T4y, Serving Old Dishes i in a New Wa 3 Offer Ideas .

{For Cutting

d liver, . . ideal for meat mold.

Shirley Braun To Be Married

West oY. will be the|/with a coronet of orange ‘blos= {home of Miss Shirley Ann Braun soms. She will carry a colonial |and James Nelson Jones follow- bouquet of lilies with hyacinth {ing their marriage today in the|florets. {8peedway Christian Church. The | ceremony, tp be performed at 12:30 p. m.,, will be read the | Rev, Kenneth E.- Thorne. | Mr. and Mrs. Ewald BE. Braun, |3110 College Ave., are parents of {the bride. Mrs. Dagmar M, Jones, 12127 W. 58th Bt. is the mother of the bridegroom. For her maid of honor the bride chose Miss Dorothy Mae Cook. She will wear a pink taffeta dress. -

Serving as best man will be {Donald W, Lyons, Ushers will

Purdue University.

a Women Voters Sei Boar d Meeting Tis

The February board meetir of the Indiana League of ome Voters has been scheduled fas 10 a. m. Thursday in the ¥ hu University Atherton Center.

legislative position of f and chart the course of It ), action aout the remaindé of the 87th Geteral Assembly, ° Mrs. Drysdale Br

|include Robert C. Braun, William P. Braun and Turner Jones (JT. | CGowned in candlelight satin {with a sweetheart neckline, the ion, state president, {bride will wear a fingertip vell charge.

NADAS + + + First Name in Fan .

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Board members will

a

.