Indianapolis Times, Indianapolis, Marion County, 22 April 1951 — Page 42

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PAGE 42

THE INDIANAPOLIS TIMES : : SUNDAY, APR. 22, 1951

Eat Well For Less—

Our Readers Write—

The Season for White Shower Cake Is Here Ship Chef Vegetable Soup, Ham Loaf Top Week's Cooking Requests

Add Glamor

To Announcement By GAYNOR MADDOX THIS is the open season

for announcement parties. That's why this beautiful

white shower cake is so timely. It is easy to make in a glass bowl that gives it its shape. The frosting is out of this world. o n » SHOWER CAKE Cake — Three - fourths cup shortening, one and one-half cups sugar, one teaspoon almond extract, one teaspoon vanilla extract, three eggs, three cups sifted cake flour, three and a half teaspoons baking powder, one-half teaspoon salt, one cup milk. Icing — One-half cup co 1d water, one and a half cups sugar, one-eighth teaspoon salt, one-fourth teaspoon cream of tartar, one tablespoon light corn sirup, two egg whites, one teaspoon vanilla extract. 1. Cake: Cream shortening. Add sugar gradually, creaming until fluffy. Beat in flavoring. Add eggs one at a time, beating well after each addition. Sift together the dry ingredients; add alternately with milk to shortening mixture. Pour batter into awell greased two and a half quart heat-resistant glass bowl. Bake in slow oven, 400° F., for about one and a half hours or until cake is done. Cool for at least 20 minutes before removing. Loosen with a spatula and invert on a plate. This gives a mound-shaped cake ready for party trimming. 2. Icing: Place all icing ingredients except vanilla in the top of a one and a half quart double boiler. Beat with rotary egg beater until ingredients are blended. Place over boiling water in lower part of double boiler and beat constantly until icing will

Kee PS Bu sy ALL KINDS of salad dressings for spring salad bowls COOKED SALAD DRESSING came from Mrs. R. N. and inquiries on homemade Mix one-half cup sugar, two and one-half teaspoons sifted |

5% / . y ee-fourths teaspoon salt, one teaspoon dry mustard, In ‘Kitchen vegetable Soup and ham loaf lead reader requests. Send Sows. Ln of ep one-fourth teaspoon pepper. Stir your own questions and answers to Our Readers Write, The two teaspoons melted butter or margarine and two slightly . . Indianapolis Times, Indianapolis 9. beaten eggs into the dry ingredients gradually. Finds Americans DEAR ORW: My grandmother used to make old-fashioned Slowly blend in one cup milk and one-half cup vinegar, 4 No P bl vegetable soup that was out of this world. I'd like to- make. some Cook over hot water until mixture thickens, stirring occasionally. | © Frobiem now, but I'm not sure what all she put in it. She also used to A richer dressing can be achieved by adding whipped cream or | By GAY PAULEY can it in the summer when she took fresh vegetables out of her mayonnaise to this cooked dressing. Makes one cup before United Press Staff Correspondent i garden. Just how do you go about this? Mrs. L. H. mayonnaise or whipped cream is added. Mrs. F. J. 8. 3 NEW YORY, Aps. 21—Harry H.| 8 5 8 TEA. : : | DEAR ORW: I have eaten meat loaf made with ham and ® Mists Sally neal Pa oii g olten | called a ham loaf. I tried to make one, but I apparently didn’t H omemade Br ead but his cooking problem would be have the correct proportions of ham and fresh pork. Does any EAR ORW: My family and I like homemade bread,

simplified if he fed only Amer- reader know the proper amounts to use? Mrs. F. H.

jcans and Winston Churchill, Salad Dressing

Mist, head chef aboard the

but mine always has a hard crust and is dry on the inside. How can I get a tender crust and a nice texture?

Queen Elizabeth, the world’s larg- DEAR ORW: I am sending my favorite French dress- Mrs. V. P. Je r id, “just give : : ig . 88» " 9 en De re ii? kd Ing r ecipe to Mrs. R. N.L make this dressing and DEAR ORW: Do you suppose any of “Our Readers” have they love you.” store it indefinitely in my refrigerator.” Mrs. C. W. or know anyone with some Larkins’ Rose dishes that are not As for the former British prime} Dusthimer being used and that they would like to sell? This Jatiery a3 : . WW. W. , . Maple minister, Mr. Mist said, “I've fed FRENCH DRESSING Siscontited a few years ago. Mrs. W. W. Wilson p Churchill many times. He's a 1 c salad ofl 1 large onion cut fine ss » ssa gourme?, hu he eats simplefonds,| i, extoup 14 to % c. vinegar ANSWERING Mrs. G. F. on bread baking is Mrs. L. P. Ary easy ma 10 cogle for 1 scant c. sugar 1 tsp. salt She says to bake the bread in a moderate (375 degree) oven, However, the liner must cater Mix in quart jar. Shake well before using. Mrs. C., W. To tell if it is done, tap the side or bottom of the loaf with your to international tastes. It carries, Dusthimer. finger when it is removed from the pan. If it is a hollow : as many as 2000 passengers on its q°8 4 j 8 8, sound, then the bread is done. regular run between Southampton A SLIGHT variation came in from Mrs, C.L.B. She uses sn a vu and New York, and they come One can tomato soup or puree and saves the can to measure DEAR ORW: Mrs. V. H. will find a special kind of paint from many lands. | the remaining ingredients. To the soup or puree she adds one for her fiber rug in paint stores. She could use ordinary outsida ‘ | can of vinegar, one can of salad oil, two-thirds can sugar and paint if it is well thinned. Fifteen per cent additional turpentine Complicated Job two finely chopped garlic cloves. Place in a mason jar and is a good proportion. Let the paint soak into the fibers and plan

That complicates the job of _ Shake well before using. to apply several coats. Mr. G. C.

— C planning some 10,000 meals daily. ! \ . T : ” . ’ — = Mr. Mist said his 135-man staff ( J 5 t L must be able to concoct almost O e S e S e | Nn aq { J 0 n e m { st A Yy S any dish a passenger wanted but : / failed to find listed. By ELIZABETH TOOMEY and applie pie diet still is inade-, In connection with company’s; “That's another thing more

United Press Staff Correspondent » < | r. Mist, who has been w 0... i . wo n developing er food grown peodple shou 0 — drin Mr. Mist, who has b ith NEW YORK, Apr. 21—Boys in 1Uate rk in developing better food ople should d drink

SHOWER CAKE—Add glamor to a wedding announcement the Cunard White Star line nearly... Army may dream hungrily of The 34-year-old chemist thinks preservatives, Dr. Morse collected milk,” he said. “Do you know 63

party with a beautiful white cake topped with a miniature bride 2 quarter of a SORRY, eps =e Mom's cooking, but chances are Women could help by checking up|figures to show just what this per cent of the girls drink milk

elaborate recipe file. th country is eati these d | stand up in peaks. Remove from bouillon, deviled, eggs, sliced small office is stocked with sev- they're better fed in the chow on the necessary calories, vita- ry 5 eaLNE nese, CayE, at 12 years old, but only. 28 per boiling water; add vanilla and tomatoes with lettuce, bread eral international cook books. line than. at the family dinner mins and minerals the family 2. jtemn that increased the cent at the age of 18?” continue beating until spread- and butter sandwiches, va- “When we can't find a dish in : really needs and then picking most in use over a year's time i i INE W e table. /aried foods to include all Was frozen orange juice,” he ex-| Dr. Morse predicted that frozen ing consistency is reached. nilila pudding with fresh fruit 'a cook book, the chances are we Dr. R E M Brav more varied foo 0 include a 7 sauce, tea, milk. don't have its makings aboard yobg SE ar Pn Ie Sesential Slemenys. Fousbangs patned oy fewer Sresh|oonsentra‘ed milk would vastly ! ‘NN : anyway, so we just talk the pas-| ’ §O, '¢ shou 0 a e checking, too, n we improve our milk drinking, since Monday S Menus DINN ER: Frankfurters, senger into a J ah he Was quick to add that he didn't he added, “so they can demand but more canned and frozen va- s.eas with a milk dpi could BREAKFAST: Grapefruit sauerkraut with apple, mash- g5iq. |mean it tasted better. proper diets.” irieties.” | on half shell, crisp bacon, ed potatoes, rye bread, butter, “All of us back in the kitchen] ‘Men in the Armed Services “One of the, ways I think we Even though the annual milk then distribute it to low milk-pro-cornbread, butter or fortified or fortified margarine, raw get the leftovers,” Mist laughed. are the best fed group in the can lick the problem in the future consumption has increased, the ducing areas. margarine, jam, coffee, milk. carrot sticks, gingerbread, ‘We all have international tastes country today,” said Dr. Morse, is to find out what is missing in amount of milk Arunk by indi-| This business of tampering with LUNCHEON: Tomato coffee, milk. —developed the hard way.” {who heads Monsanto Chemical certain foods and add missing viduals has gone down, Dr. Morse nature can go too far, though,

“"FARMERS' MARKET COOK BOOK." By Neill and Fred Beck. New York, Henry Holt & Co. $2.95.

Cook books aren't unique, but “Farmers’ Market” is. Based around the Farmers’ Market in Hollywood, Cal., the recipes listed by Neill and Fred Beck are representative of each stand in the market. The Becks themselves have a

—gtand in the market, and all the

people they talk about are old friends. Neill and Fred Beck tell something about each specialized shop and list a few of the special food techniques used by that shop owner.

Many of the shop owners are of foreign descent and their backgrounds influence their cooking. Neill and Fred bring in all these sidelights. They add all the extras in a chapter called naturalized cookery,

which -includes “Special ‘for-

{Co’s. food technology laboratory elements through chemistry,” Dr. said, since the population in-and the vitamin-conscious chem- . lin Anniston, Ala. “The average Morse explained. “Enriched bread creased faster than the milk/ist emphasized that he didn't

'Foreign' Foods Listed in The Times Pattern Service [mis mn fou vise one ssmpie” + supply. foresee pills in place of meals.

New West Coast Cook Book

TITTY

eign’ dishes that have at least their first papers.” .

Ad 2%

Cater to Fancy Tastes

The couple doesn't tell the new bride how to boil water or to keep the biscuits from falling. They cater to fancy tastes that demand something new and interesting. They point out that eggs are a specialty of Du-Par's Farmhouse in the market and that Jim Dunn and Ed Parsons know eggs. One of their special contributions to Farmers’ Market is Eggs Zanzibar.

sn 2 EGGS ZANZIBAR Eggs Butter Sherry The proportions are one tablespoon of butter and one teaspoon of sherry to each egg. Fry the eggs in your favorite way and remove to a hot platter. Melt butter in the pan and add the sherry, stirring both together. Pour this simple sauce over the fried eggs.

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The Indianapolis Times

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