Indianapolis Times, Indianapolis, Marion County, 15 April 1951 — Page 39

- 13, 1801

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FR. 3525

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shade trees, to plant. And foliage sprays es and shrubs », Call H. N. v, Midwestern ). 28335.

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are the best nths. Shrubs ed roots give first season. usta Nursery, ., and choose lent selection 1d. Buy freshrom this fine enjoy the difwrite for free n strawberry shnitzius, New’ 5000 W. 59th’ n Sundays.

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to plant magnd pink and , root-wrapped, at cash-and-Maschmeyer’s ormant roses,

now, save on Maschmeyer'’s [roy Ave.

ee. crores

his week. Also: Ruby. weigela, several varieer flowering et and tulip j11 S. Tibbs

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dehe orem urps Among the ‘nts, Eagle hose filling a 5 more flowze, hardiness. velties, win a reek’s nursery hia. Eagle new Spring h twice the varieties. Or just right for tings. Or, if raceful weepfor suspensa. and see what shrubs are problem spots L Eagle Creek tings. Eagle J. S. 82, 11, rader’s Point, vd Parking.

SUNDAY, APR. 15, 10%¢ : Our Readers Write—

Several Salad Dressing Recipes Are Requested Here By Local Cooks

- A HANDFUL of recipes came for Mrs. F. W. telling

(COOKING TIPS figure first in Our Readers Write this week. As many housewives ask “how” as tell other

readers how to cook things. Send your household ques-

tions and answers for other readers to Our Readers Write, The Indianapolis Times, Indianapolis 9.

” sr » » » n \ DEAR ORW: I have tasted home made salad dressing and would like to try my hand at making some. I would like a home made mayonnaise recipe as well as a French Dressing recipe and a flavoréd salad oil recipe. Mrs. R. N.

‘ 5 x = 2 ' DEAR ORW: When I bake bread it often looks "one on the outside, but when it cools it isn’t done inside. How can I be sure my bread is done when I take it from the oven? Mrs. G. F.

# " » : DEAR ORW: What kind of paint should be * sed to re- « color a fiber rug? Mrs. V. H,

DEAR ORW: I would like for somebody to send me a

recipe_for chocolate cake. I have seen chocolate cakes at dinners that were black with chocolate, and they were certainly good. But the ones I make are all light or red. Can anyone

help me with a recipe? Mrs. N. B, C,, New Castle. ” » # ”

Tips on Finish . EAR ORW: A silver fox finish on an unpainted

chest won't be too hard for Mr. L. T. to do if he brushes thin white paint over a black finish. Then Jub it off leaving a little white in the pores of the wood. Since unpainted chests are usually pine, the same finish cannot be ob-

tained as in silver fox furniture. Professionals use oak, ang pine is a softer wood with a different grain. Mrs. B. P.

Eat Well For Less— How to Cut Food Bill

One Meatless Day Proposed

By GAYNOR MADDOX TO CUT YOUR food bill have| at least one meatless day a week. But be sure your meatless main dish contains ample amount of a protein food such as eggs or fish. | ” » ” | TUNA BTUFFED { EGGS ON RICE Three cups boiled rice, six hardcooked eggs, one-half of sevenounce can grated tuna fish, onethird cup mayonnaise, one - half teaspoon salt, two tablespoons butter or margarine. Place rice in a well greased heat - resistant glass layer cake dish. Remove shells from eggs; cut| in half lengthwise and remove yolks. Mash yolks with fork until smooth; mix in tuna, mayonnaise and salt. Fill egge whites with| mixture and arrange on top of] rice. Dot rice with butter and], ARE THE girls coming to | bake in moderate oven, 325 de-| lunch” grees F., for 15 minutes. | Here's an idea on what to , CURRY SAUCE serve them . . . toasted cheese Four tablespoons butter or mar- tear-offs, mixed salad tossed garine, four tablespoons flour, one with slivered tongue and ham teaspoon salt, one-half teaspoon or chicken, nut cake with fluffy cgrry powder, two cups milk. | frosting and hot coffee or tea. Melt four tablespoons butter or . ow. margarine over low direct heat in a saucepan. Blend in flour and TOASTED TEAR-OFFS seasonings. 4 c. butter or margarine Add milk gradually, allowing 3% c. American cheese, shredded mixture to cook up after each ad- 1 loaf unsliced bread. dition: stir constantly. Cook until| Paprika thickened (about 10 minutes). Cream butter or margarine Serve over stuffed eggs. and cheese. Remove crusts from

m— bread and slice loaf into one Monday's Menu

inch slices, slicing only threeBREAKFAST: Orange sec- fourths way to bottom of loaf. | tions, corn meal griddle

Cut loaf through the center cakes, sirup, coffee, milk.

lengthwise and again three- | LUNCHEON: Oyster stew, fourths of the way to the bot- | crisped crackers, tomato tom of the loaf. salad, mayonnaise, rye rolls, Spread inside cut surfaces with | butter or fortified margarine, the cheese mixture. Sprinkle ! sugar cookies, tea, milk. shredded cheese over the top DINNER: Tuna stuffed and add a dash of paprika. | eggs on rice, fresh green peas, Place in a moderately hot oven tossed green salad, French (400 degrees F.) for 15 minutes dressing, hot biscuits, butter

or until cheese melts and loaf | or fortified margarine, apple is thoroughly heated. For servpie, cheese wedges, coffee,

ing, each person tears off a milk. cube, —— Variations: Omit cheese and | use garlic flavored butter or

Save Money | margarine; or sprinkle chopped

parsley over Garlic Tear-Offs ,

In Kitchen | before toasting. | Here Are Ways YOU KNow! | To Stop Waste

To eat well for less, waste nothing through careless cooking. Here are three suggestions for no waste in the kitchen. For tender, crispy. good-to-eat potato skins, rub potatoes with a little fat before baking. Important nutrients lie just under the “jackets,” so why not eat the tkins. To make potatoes mealy, cut a

UPHOLSTERING CO. crosswise slit In top when remov-

3631 MASSACHUSETTS AVE. Ing from oven and press potato =

gently to open slit and let steam = pscape. | For good results in cooking! measure level and use standard measuring cups and a set of measuring spoons. If In a small family, bread tends to dry out or mold in the breadbox before it is all used up, store it, wrapped, in the refrigerator where it will keep fresh for days.

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Makes Carving Easy A carver's word to the cook: To make carving a pork loin roast a simple task, ask the meat dealer to loosen the bdckbone from the rib side. After cooking and before taking the roast to the table, completely remove this bone.

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2 TASTI-COOKED

PAGE 39

THE INDIANAPOLIS TIMES ___°

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how to make mush. After the first steps, a variety

of suggestions on how to serve the mush appeared.

Some suggested cooling it, slicing it and frying. Others said to serve it hot with butter and sugar or sugar and cream.

Fried mush can be served with meat and gravy, according to one reades, or with hutter and sirup, according to another. Since several methods were sent in, we will print as many as space will permit. Thanks to Mrs. F. Flenner; Mrs. Mary Mc-

Cord, Edinburg; Mrs. Grover Davis, Atlanta; Mrs. E. M,, Green field, and Mrs, N. B. C,, New Castle,

» “ » ~ » MUSH Put two cups of water and one teaspoon salt in the top of a double boiler. Mix one cup of corn meal with one cup of cold water. When salted water is boiling in double boiler, stir in meal mixture, cover and cook 10 minutes. Mrs, N. B. C, New Castle. : MUSH

Place two pints of water in a kettle and salt just before it %

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