Indianapolis Times, Indianapolis, Marion County, 29 April 1951 — Page 41

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THE INDIANAPOLIS TIMES

of

SUNDAY, APR. 29, 1951

Our Readers Write—

Canned Beef Stew F

ine for Busy Days

Strawberry Pie And Barbecue Saucef Top Week's Requests!

: Homemakers Desire Recipes for Both:

Mrs. J. H. Wants Homemade Bread Tip TRAWBERRY PIE, a spring delicacy, tops the in- :~ quiries from the cook's corner this week. Running ‘a close second is barbecue sauce. Send your own inquires and answers to others’ questions to Our Readers Write, : The Indianapolis Times, Indianapolis 9.

» ” ~ ” » DEAR ORW: I tried to make strawberry pie last week, but it was nothing like the pie my grandmother made. Hers had a firm texture and a nice color. Mine was just the opposite, Does any reader know a good recipe? Mrs. R. B;

EAR RA Aon

: a ¥ = .. 8 8 : DEAR ORW: I'm planning a big house warming soon and | need a tasty barbecue sauce recipe. Can anyone supply an old- |” fashioned method? Mrs. H. G. i

Just because it's “time for BEEF STEW WITH Drop by Spoontuls’ onto Weg [ 0 1 i doesn’ HUMPTY-DUMPLINGS or vegetables in ng stew I Sane posh Place contents of two tins of (not into liquid). Cook 10 min- ® aay. # 5 #4 { Tnean ile Jam'ly wont go rig canned beef stew in a heavy , utes with kettle uncovered and DEAR ORW: What can I do if my homemade bread gets | on eating. kettle, Cover and heat stew to 10 minutes with kettle tightly

» ” » ¥ » » : DEAR ORW: Does anyone have a recipe for Melba pears? J. W. 8

’ “ i

‘brown before the baking time is up? Mrs. J. H. Canned beef stew is an an- boiling. Make dumplings ac- covered. Remove dumplings, 4 8-8 x 5 8 ® swer for those days the same cording to instructions on pre- dot with cloves and serve with Ham Loaf as for cjub meeting days. pared biscuit mix package. stew. Serves four. TVo RECIPES for Ham Loaf came from Mrs. F. H.

. © Essentially the same, one recipe requires larger Budgets Will Benefit From Egg Recipes

zamounts to make a bigger loaf. Mrs. Max E. Engle,

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ALAD DRESSING recipes still descended in flocks co. — nr this week for Mrs. R. N. I. Thanks to Mrs. Engle, for \o

< Bpeedway City, also adds a half teaspoon dry mustard for | By GAYNOR MADDOX [def and salt. Cut in the one- bacon, enriched toast, butter faeasoning. Thanks, also to Mrs. G. A. C., Liberty. | EGG PRODUCTION is at aithird cup fat with two knives or| or fortified margarine, coffee, : HAM LOAF . {high level. So that's good news a pastry blender. Combine egg | milk. < % 1b. smoked ham 2 eggs {for the May food budget—as are and milk® add to dry ingredients. LUNCHEON: Casserole of t | 2% Ib, lean fresh pork 1; c. tomato juice |omelets, custards, puddings, cakes, Mix io a soft dough. Spread kidney beans, onions and ff % .c.-fine bread crumbs 15 ¢. milk jon and on to everyone's satis- the’ dough in a shallow greased green peppers, whole wheat ! 1; tsp. dry mustard - faction. \pan (8x8 inches). Pare, core and| oo, “pier or fortified : Grind ham and pork together. Add bread crumbs, mustard, | Pa» slice apples; place on dough in margarine sliced oranges CONVENIENT : eggs, tomato juice and milk. Mix well and turn into a greased = _ DUTCH APPLE CAKE rows of overlapping slices. | and fresh strawberries, tea LOCATIONS «loaf pan. Shape loaf and bake at 350 degrees F, for one hour. One and one-half cups sifted jqix remaining sugar and cinna-| pk 2 |; Prepare sauce while loaf is baking and use it to baste after all-purpose flour, one-third cup ; sprinkle over the apples. NN 2 first hour of baking. sugar, two teaspoons baking pow- TOR: Sprinkle ‘| DINNER: Creamed Ileft- ?, Pineapple raisin sauce: Combine four tablespoons pineapple (der, three-fourths teaspon' salt, Dot with table fat. Bake in a| over chicken on toast | ° A Juice, one half cup raisins, one tablespoon lemon juice, grated One-third cup fat, one egg, beaten; moderately-hot oven (375 degrees| squares, steamed rice, soft 6334 Guilford Ave. rind of one lemon, one half teaspoon ginger, one teaspoon pre- (one-half cup milk, three medium-/F.) 40 to 45 minutes. Remove | rolls, butter or fortified marpared mustard and one-fourth cup currant jelly. Stir over low Sized apples, onehalf teaspoon | from over and pour sirup over| garine, large bowl spring ® 3816 N. Illinois St. heat until jelly melts. Pour over ham loaf and bake another cinnamon, two tablespoons fat, apple topping. Nine servings. | greatis 2a leftover ae minutes. two tablespoons 8 ' | tables, renc ressing, 2 = = = «a = = light pg Bs Wid sup or Monday's Menus ! Dutch apple cake with mild i Salad Dressin S | Sift together the flour, three BREAKFAST: Grapefruit | sirup or light cream, coffee, A g {tablespoons of sugar, baking pow- juice, fried apple rings and

her recipe. Essentially the same as Mrs. Dusthimer’s ON recipe which ran last week, she also adds one tablespoon Wor- | D cestershire sauce and one teaspoon mstard. LN Four other salad dressing recipes came from Mrs. H. Merton Smith, Sheridan. “These are excellent, and I'm happy to phare them,” she writes. Space limitations prevent us from’ using all of them, THOUSAND ISLAND DRESSING \ 13 c. salad dressing 2 tbsps. finely chopped mango. 1 tbsp. chill sauce pepper

(Remember It's Daylite Saving Time)

1'2 tbsps. fin<ly chopped 3 thsps. coarsely chopped hard celery ? boiled egg 1'2 tbsps. finely chopped I e¢ cream pimiento Salt to taste

Beat salad dressing until smooth and fluffy with spoon. Stir in all other ingredients except cream. Whip cream until stiff. Fold into first mixture, Season to taste. Serve on lettuce wedges or other vegetable salads. Makes a little more than one cup.

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