Indianapolis Times, Indianapolis, Marion County, 11 February 1951 — Page 31
PAGE 4 Final Four Recipe Confort Winners Tide
d Eat Well for Less—
Carefully. Planned
es THE INDIANAPOLIS TIMES .
Tw
Tart Fruit Sauce Adds Spicy Touch
THERE'S A broad field of cooking enjoyment ahead for you if you have not delved into the many possible tongue dishes,
Menu Urged | Hints Offered Bride On First Guest Meal
THE FIRST company meal is 'a worry to any bride. It needn't be, if you plan your kitchen=duty as well as any army general maps His moves. Here are some suggestions ad
smooth the way. Write olit a menu you can serve!
This is the 19th in a series of articles, “Menu Magis with Meat.” The stories are written by home economists of the National Live Steck and Me at Board,
To mention a few, cooked tongue may appear with a tart fruit sauce in spiced form, as Tongue Rolls Florentine, in a main dish salad or as the colorful addition to a cold meat platter.
leasily.-Keep in mind your cooking| equipment, serving space, silver, and dishes. Don’t attempt some food that takes too much last{minute work. Check each recipe to be sure lof the number of servings. Make| ; h out the grocery list, ““ | Write out a work schedule. . vegetable bread what can you prepare early and| when? Is your silver clean? How, about’ linens, dishes, crystal? Then post the menu and work-| plan in the kitchen so you can
Mrs. Dale Thomas (left) . . . her oatmeal ovals won: Mrs. Gertrude Farr . ;
was her winner.
DESSERTS AND main dishes shared billing this week as the final week of the fourth Times Recipe Contest ended. Mrs. Gertrude Farr, 1443 N, Denny St, won a $10 award with
over butter, which has been melted, and the brown sugar | in a 9-inch square or round pan
* check it off and not worry about
her vegetable bread recipe. Other winners with their recipes Cake: ¥ ting somethin. | included Mrs. Helen Ellison, 826 Wheeling Ave, Muncie, creamed 1 , sugar orge 8 e °4 chicken on Oriental omelet; Mrs. H, W. Pierpoint, Noblesville, eggs Preserving of Food
cherry upside down cake, and Mrs. Dale Thomas, 847 Berwyn St., oatmeal ovals. These winners, along with the 12 other finalists, will be eligible to win the grand prizes to be awarded Wednesday at The Times Cooking School in the Murat Theater. Judges now
pan at once. Cool thoroughly
before serving. » » ” CREAMED CHICKEN ORIENTAL OMELET 2 ec. cooked, diced chicken 2 c. white sauce Ya tsp. salt Dash celery salt (optional)
ON
l3 c¢. evaporated milk 1 c. sifted flour 1 tsp. baking powder lg tsp. salt 14 tsp. almond extract
Beat eggs until light. Add
the sugar gradually, beating |
In planning your work-sched-|
ule remember that a guest may! {be late. {served before dinner, allow time
If appetizers are to be
for them. If the guests were invited for
until sugar is dissolved. Add |7 o'clock, perhaps you'll be wise
milk. Add flour which has been
to plan on serving the main|
are considering the top four Heat chicken in white sauce. sifted together with baking course at 7:30 or maybe 8 o'clock. entries. (White sauce is made by melt- powder ahd salt. Add to egg |(For your first parties, be sure Winning recipes follow. ing three tablespoons butter or mixture, stirring just enough [the food can be kept in good conmargarine in a small pan. to blend in flour. Add almond |dition for this uncertain time.) |
VEGETABLE BREAD Scald two-thirds cup of to-
Blend in three tablespoons flour and one-half teaspoon salt,
extract. Pour over cherries in pan. Bake at 350 degrees F.
Try to think through every step, needed to get the meal onto the
gradually adding one and one- until done,- about 45 minutes. table. Are the ice cubes ready tol mato juice. Cool to warm, not half cups milk and cook until This is delicious served with use? How about cream and sugar hot. Crumble one yeast cake thickened.) Warm over very a cherry sauce made as follows: [for the coffee? Are the salad
in a mixing bowl or use new dry yeast, first dissolving in
one-fourth cup of lukewarm water. Add two tablespons sugar and one tablespoon onion, minced fine or grated.
Add one and one-half cups
low heat. (One cup cooked vegetables such as peas, celery, carrots, may be substituted for the cup “of chicken.) Serves four to five. Oriental Omelet:
12 c¢. uncooked rice
one tablespoon cornstarch, onefourth cup sugar, juice from canned cherries plus enough water to make one cup. Blend sugar and cornstarch. Add cherry juice slowly, stirring to keep smooth. Boil until
bowls in the refrigerator? Are the rolls wrapped, ready to heat in the oven?
Test of Good Party’
Write it on that work schedule. Remember, vou are a hostess, not!
4 tbsps. butter or fortitied juice is clear, about three min- la cook. You should spend your) St ok a root and let re utes, stirring constantly. Add [time with your guests and have light and bubbly. ue 4 tbsps. enriched flour (all-pur- Aa few drops of almond extract. a good time, That is the real test Add e d e-half t pose) Serve over the Cherry Upside- of a good party. spons. salt, one egg or two egg 2 © homogenized milk down Cale, SUPPER MENU 3 eggs, separated *° 4 a 2 Chilled fruit juice - yolks, two teaspoons sugar and. OATMEAL OVALS
two tablespoons melted mar_garine.
- 8Nr in one and one-half cups
34 tsp. paprika 1% tsp. salt Ya tsp. dry mustard ° 4 thsps. grated cream cheese
14, ¢. white sugar 12 ¢.”brown sugar 1c. shortening
Tempting franks Olive surprises (In the living room) "California salad bowl
‘grated raw carrots and one- Cook rice as per directions 2 eggs » ‘ Italian spaghetti with meat half cup chopped parsley, Stir on pox™ Make sauce of butter 2 ¢.: flour Buttered asparagus until smooth and elastic. Re- and flour and milk. - Cook un- 1 tsp. soda Assorted dark bread turn to bowl. Cover with damp i] thickened. Beat egg yolks. 1 tsp. salt Butter or margarine paper, towel or cloth. Keep Add rice, sauce, seasonings and 1 tsp. cinnamon ! Apple torte Whipped Cream | ~cover damp. cheese. Fold in stiffly beaten 2 c¢. oats (regular, not quick) Coffee Let stand in warm place un- egg whites. Pour into greased, 1 c¢. pecans (halves) ee — tii double in bulk. Punch shallow pan. Bake at 350 de- 1 c. raisins (ground) Use of Bakin Sods down. When light again, turn grees F. for 35 minutes. Serves Cream sugars and shortening. 9 out. Knead until smooth ball six. Add eggs, raisins, dry ingredi- | If food is burned on the bottom
is formed. Place in greased bread pan. Brush top with melted margarine. When double in bulk, bake 50 to 60 minutes at 375 degrees F. Makes one 9 x 5” loaf. Remove from
CHERRY UPBIDE-DOWN CAKE
1 No, 2 can pitted red cherries 2 tbsps. butter 12 ¢. brown sugar.
Arrange cherries (drained)
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ents. Add pecans and oats last, Dough must be stiff enough to press out with a fork, but add a few teaspoons of water if necessary. Bake in oven at 325 de-
grees F. for 25 to 30 minutes.
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of a pan, soak with baking soda! and water overnight. When you're in a hurry to use the pan, bring ¢old water and soda to a boil over a high flame until burned residue falls off |
MENU Tongue slices Cherry sauce Boiled potatoes in jackets Spinach Assorted relishes Hard rolls Butter or margarine Lemon tarts Beverage
Veal and beef tongues are sold fresh or cured. You can plan on from 10 to 12 servings
Sliced tongue, hot or cold . . , appealing appearance.
from an average beef tongue and about half that number from a veal tongue. Pork and lamb tongues are smaller and are usually sold in a ready-to-serve form. Whether it is to be served hot or cold, here is the basic method of preparing (if smoked
or pickled, it may be necessary to soak for a few hours.) For fresh tongue, add one teaspoon salt for each quart of water, Closely cover the utensil and simmer the tongue slowly until tender. Cooking time will be about one hour per pound.
SUNDAY, FEB. 11, 1951
[Hot or Cold, Here Is Basic Method of Preparing Tongue
Serve As Main Dish Or on Cold Platter
When the tongue is cooked, remove the skin by immediately plunging it in cold water for a few minutes. If you plan to serve the tongue cold, allow it to cool in the cooking liquid. Or spinach may be served on the menu with Spiced Tongue, Here is the recipe,
» » . ~ SPICED TONGUE SLICES 1 beef tongue . 2 thsps. salt
‘Water to cover 3 pieces celery 12 whole cloves 2 bay leaves 12 whole peppers 2 c. sugar 2 c. vinegar 2 c. strained cooking Hquid 6 small onions, thinly sliced Wash tongue. Cover tongue with salted water. Add the‘ celery and spices. Cook slowly until tender, allowing about one hour per pound. 8kin and slice. Cook sugar, vinegar and two cups liquid, in which tongue was cooked, for 10 minutes, Pour over tongue. Add onions. Store in cool place and use as desired, 10 to 12 servings.
Our Readers Write—
A Request for Hot Mulled Tomato Juice
EADING THE ORW parade this week are numerous answers to Mrs. M. Reeves’ request for a Springerle
recipe.
Only signed answers to readers’ questions can be printed
in this column. Send questions Write,
The Indianapolis Times.
and answers to Our Readers
» EJ H
DEAR ORW: Can someone supply the recipe for hot mulled tomato juice?—Mrs, Marie Mettler, Wabash.
» MN »
~ " ”
DEAR ORW: Can someone give the recipe for starters yeast? This is made with sugar, potatoes and flour, After you have it started, it is unnecessary to use yeast, just keep a
small amount of dough instead. Mrs. M. Z.
1 have misplaced my recipe.—
SPRINGERLES recipes came in » the score. Many were * identical, so you'll find the’ typical recipe, then variations sent
in by different cooks.
- SPRINGERLES
4 eggs 13 tsp. salt 1 tbsp. butter 2 c. powdered sugar 4 c. all-purpose flour 2 tsps. baking powder
Anise seed or 1 tsp. anise flavering
Beat eggs thoroughly.
Add sugar and butter to eggs
Beat well, 8ift flour and baking powder . together ‘and yp
flavoring if used. Add to egg mixture. (Anise seed is sprinkled -
on baking sheet.)
Cool dough thoroughly. Roll part of dough into one-half
inch thickness.
Press with springerle rolling pin, slowly so
pictures will be distinct. If board is used, lay dough on pictures and press with a tiny bag of flour. Cut cookies apart on lines with a sharp knife. Lay on greased cookie sheet on which anise seed has been sprinkled,
if flavoring has not been used.
Let cookies stand overnight
in cool place. Bake at 300 degrees F. for 20 minutes. When cool
store in an old- fashioned crock or
material.
a cookie jar of crockery
Tie a double cloth cover over top. Let stand for several weeks before using.—Mrs. J, V. Vintel, Mrs. H. E. Hollingsworth, Mrs. M. J. Towey, Mrs. R, F. White, Mrs. 8. W. Holmes, Mrs, R. D. Moor, Mrs. E. Sutton, Mrs. Carl Fischer and Mrs. Frances Okey.
SPRINGERLES 8 eggs 1 tsp. hartshorn (baker's ammonia or ammonium carbonate) 1 tsp. anise oil 1 tsp. anise seeds 2 tps. powdered sugar 2 Ibs flour eg eggs in a large mixer bowl. sugar, rtshorn, anise oil and seeds. thick. Sift flour in another large bowl. to the flour. "When flour is all worked in, roll out on floured board. Cut to desired shapes. Put on waxed paper and let set over night in cold place. Bake in moderate oven (350 degrees F.) for 12 to 15 minutes. Makes about 200 small cookies, Mrs. Charles H. & Vaughn.
Freezes Liver
EAR ORW: I note in the recipe for ground liver that it wag suggested the liver be browned first
and then would be easier to grind. I have been preparing liver this way for some time, but I freeze it before grinding and find it very easy to handle. I have been enjoying your Serie page in The Sunday Times very much indeed. Mrs. 8. W. Holmes, Bloomington. 2 = » : ” » ” DEAR ORW: I have been told to put my Springerles in a glass jar for several weeks to soften. "Mine remain very hard: 1 wish someone would tell me how to Wake ein soft. "Mrs. rR" C. Moer,
Beat well; add powdered Beat until it gets quite Then add egg mixture
a8 8 Le IN ANSWER TO Mrs. D. I. HIMES, Manila, here is a cream mint recipe: : CREAM MINTS
2 tsps. butter 2 tbsps. vegetable shortening 2 tbsps. warm water 2 c. sifted powdered sugar, firmly packed
Cream butter and shortening. Both are heeded for proper flavoring and consistency. Add warm water and beat until creamy. Flavor and color as desired. Add sifted powdered sugar gradually and blend well into creamed mixture until a roll may be shaped. Wrap roll in waxed paper. Chill and slice for serving. Mrs. J. Benefiel, Radnor.
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