Indianapolis Times, Indianapolis, Marion County, 26 July 1951 — Page 9

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THURSDAY, JULY 26, 195¢

Jumper for the Wardrobe

By SUE BURNETT A practical, neatly cut jumper stretches a girl's school wardrobe, and a collared frock has a delightful grown-up air. Your young daughter will want them both. Pattern 8499 is a sew-rite perforated pattern in sizes 4, 6, 8, 10 and 12 years. Size 6, jumper, 1% yards of 39-inch; blouse 13¢ yards. Pattern 8618 is a sew-rite perforated pattern for sizes 8, 8, 10, 12, 14 years. Size 8, short sleeve, 2% yards of 39-inch. Send today for the fall and winter Fashion, 48 pages of smart, easy to sew styles; interesting features; fashion news. Gift patterns printed inside the book.

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2890

By MRS. ANNE CABOT Small fry will love this softly stuffed rooster as he makes a

grand daytime playmate and crib companion. Easily made of gaiyl colored felt, he stands

proudly on his own two feet.

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SUE BURNETT The Indianapolis Times 214 W. Maryland St. Indianapolis 9, Indiana

No. 8499 Price 30c No. 8618 Price 30c

Fashion Book Price 25¢

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Stuffy Playmates for Tots

Pattern 2890 includes pattern pieces, material requirements, sewing and finishing directions. Needlework Fans—Anne Cab-

ot’'s big album is here. Dozens |

of fascinating designs, gifts, decorations and special features . . . plus four gift patterns and directions.

ANNE CABOT The Indianapolis Times 372 W. Quincy St.

¥| Chicago 6, IIL

| No. 2890 Price 25c¢ |

| Cabot Album 25¢

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\ Friday's Menus BREAKFAST: Stewed fresh plums, soft-cooked eggs, butter split and toasted rolls, marmalade, coffee, milk. LUNCHEON: Tomato juice, grilled mushrooms on toast; blackberries and

DINNER: Meat balls and spaghetti in creole sauce, corn-on-cob, garlie bread, mixed green salad, watermelon, coffee, milk.

| cream, cookies, tea, milk. |

“seas atIBNNENNINIIIROGIRIRBIERIRITDS

Street sesvcescccsstscsscccssense

WINS

STAR-KIST TUNA 3-T0-1

Preferred in Thousa nds of Taste Tests

Actual taste tests were conducted in 24 cities and towns from coast-to-coast. Through the cooperation of church groups and women’s clubs, homemakers sampled the 3 nationally advertised leading tuna brands.’Food experts then made identical comparisons. Results were audited by independent Certified Public Accountants. In thousands of these unbiased side-by-side taste tests both homemakers and food experts preferred Star-Kist 3 to 1!

Buy SOLID PACK or CHUNK STYLE same quality packed two different ways!

2 | The Market Basket

Corn Is Within Every Cook's Reach;

Cantaloupes Cheaper |

By JOAN SCHOEMAKER CORN ISN'T AS HIGH as an elephant’'s eye, to

paraphrase the song. It's within every cook's reach.

Also plentiful and cheaper

canteloupes. FRESH FRUITS

| APPLES — Transparents, rea-

sonable; a few Duchess avail~ able, APRICOTS — Scarce; moderately priced. AVOCADOS — More plentiful; reasonable. BANANAS-—Moderately priced. BLUEBERRIES —Abundant. CANTALOUPES—Cheaper. CASABAS-—High, CHERRIES — Sour crop done; bing cherries moderate. DEWBERRIES—Very high. GRAPES-—Seedless available. GRAPEFRUIT—Very high. HONEYDEWS—Cheaper. HUCKLEBERRIES—Scarce, LEMONS—Cheaper. LIMES-—Less expensive, NECTARINES — More abundant.

higher? Florida crop closing; moderately priced.

| PEACHES—Scarce due to slim

crop this year; high. PERSIAN MELONS-—High. PINEAPPLES—Expensive.

| PLUMS—Moderately priced. RASPBERRIES—Off the mar- |

ket, WATERMELONS — Cheap; plentiful. 2 = 8

FRESH VEGETABLES

ARTICHOKES—Scarce, BEANS — Green beans cheap; limas, expensive, BEETS—Inexpensive. BIBB LETTUCE—Reasonable. BROCCOLI—Higher. CABBAGE—Cheaper,

high.

CELERY — White and Pascal |

very reasonable. CELERY CABBAGE - Higher. CHIVES—Higher. COLLARD GREENS — Moderately priced. CORN—Very reasonable.

| CUCUMBERS—Very cheap.

EGGPLANT — More plentiful; less expensive. ENDIVE — Very moderately priced.

| ESCAROLE—Reasonable, GARLIC — Moderately priced. |

GREFNS—Cheap.

| HEAD LETTUCE—Cheaper,

KALE—Cheaper. LEAF LETTUCE—Inexpensive. MUSHROOMS — Moderately priced.

ONIONS-—QGreen onions, cheap;

Old World | ‘Recipes Listed

| ORANGES — California crop |

this week are homegrown dry onions, temporarily scarce. OKRA-—Very gcarce. PARSLEY-—Reasonable. PEAS—Scarce, PEPPERS—Plentiful. POTATOES—Higher. RADISHES—Reasonable. ROMAIN E—S8carce. SPINACH-—Plentiful. SQUASH-Very cheap.

SWEET POTATOES — Expen- |

sive; very scarce.

OMATOES — Ch ; plenti- | . . TOMATOES eaper; plenti | main dish.

ful.

| TURNIPS—Higher.

WATERCRESS—Abundant.

OLD WORLD COOKING, big-city organization and a greeting card dressing combine to make a new cook hook called

{ FAVORITE. TORTE AND |. | CAKE RECIPES. (Simon and | | Schuster, $2.95.) | Budapest-born Mary Adams { provides the old-world cooking,

and Rose Oller Harbaugh, manager of the book section of

{ Marshall Field & Co., adds the | organization. The dressing comes from Bill Sayles, an ad- | vertising, magazine and greet- |

ing-card artist.

= = 4 QUICK DATE CAKE 1 tsp. cinnamon

| 3% tsp. nutmeg | 13% tsps. baking powder CAULIFLOWER — Moderately |

1, tsp. salt 1, 1b. dates, pitted 13 ¢. butter 113 ¢. brown sugar 2 eggs 12 ¢. milk Whipped cream, vanilla .flavored Sift dry ingredients three times. Chop dates in fine pieces, Plate the butter, sifted brown sugar, eggs, milk, dry ingredients and chopped dates into

| mixing bowl and beat thor-

oughly. (three minutes by electric mixer or eight to 10 minutes by hand, scraping bowl

| often).

Bake in a 9x12-inch well-but-tered and lined pan 40 minutes

| in 350 degrees F. oven. Serve | with vanilla-flavored whipped | cream.

_ THE INDIANAPOLIS TIMES Eat Well for Less—

Grilled Mushrooms

PAGE 9

LUNCHEON BLUES—Buttered

v Check

WORTH

try these two products the thrifiy way — cash in your free coupons today!

savE 10¢

when you buy two regular

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1 Yes, take that free No-Rinse sur

out of your wat to your grocer week! Redeem it, and get 2 so dazzling clean yO have to rinse! soaking or scrub pluing—new Su look cleaner, fee smell cleaner. a miracle ingre floats dirt away—Y¥ clothes and your tub gleaming-free of any

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u don't

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on Toast B

mushrooms are delicious as a

savE 10¢

By GAYNOR MADDOX FRESH mushrooms and

butter from the dairy farm —sgimple luxury combination everyone relishes. Try

them in a main dish or combined with tuna.

GRILLED MUSHROOMS ON TOAST

Fresh mushrooms, butter,

lemon juice, salt, pepper, nut-"

meg, toast, hot buttered

‘Wash mushrooms (peel if desired), remove and reserve stems. Roll caps in melted butter. Place inside up in shallow buttered baking dish. Put one-half teaspoon butter in each.cap, and a drop or two of lemon juice. Sprinkle with seasonings. = Broil (about three inches from heat) for six to eight minutes, While broiling, the stems may be finely chopped and sauteed in butter in a cov-

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It's the opt brings you the won new «water-Whip

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anish Luncheontime Blues

ered frying pan on the top of stove. To serve: Place caps inside up on hot buttered toast, fill with chopped cooked stems and garnish with pat of butter,

” " o MUSHROOM-TUNA BAKE One-quarter pound musghrooms, two tablespoons butter, two tablespoons flour, one cup milk, one-quarter teaspoon cel

Lery salt, dish garlic salt, salts

and pepper to taste, one can (eight ounce) tuna fish, bread crumbs, two tablespoons grated American cheese.

Wash mushrooms, trim stems and slice, Make a cream sauce by melting butter, blending in flour gradually then milk and seasoning. Blend sliced mushrooms and the fish into sauce, Pour into shallow buttered baking dish. Sprinkle with bread crumbs and grated cheese and bake in moderate oven (350 degrees F.) for 20 minutes, Served four.

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