Indianapolis Times, Indianapolis, Marion County, 12 August 1951 — Page 35

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couple are F. Heater, It., and Mr, Wilson, 1626

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t YOUR OLD COURSE OF WITH EACH

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SUNDAY, AUG. 12, 1951

THE INDIANAPOLIS TIMES

Eat Well for Less—

Chilled Soups and Desserts Tem

By GAYNOR MADDOX HOT. BUT WE still need good meals. That's where August plentiful foods come in, Let's start with this cold soup. Take my word for it—you've "never had a more delightful first course in your life. It’s

the invention of Mabel Stegner, a noted hie i

BLENDED VICHYSSOISE One cup coarsely diced raw potato, one-fourth cup sliced scallions one cup raw green peas, one and one-half cups seasoned chicken bouillon, oneeighth teaspoon celery salt, one.eighth teaspoon curry powder, * one cup heavy cream. Place potatoes, scallions, peas and chicken bouillon in sauce pan. Bring to boil. Cover and cook until barely tender, about 10. minutes. Put cooked vegetable mixture through sieve or food mill or, if you have an electric blender, just blend for( 30 seconds in the glass container, Add celery salt, curry powder and cream to the sieved mixture. Correct seasoning if necessary and chill thoroughly. Serve in chilled soup cups, topped with a dash of paprika. If thinner § ) soup is desired stir in milk until > the desired consistency is reached before serving for four. This dessert, based on treeripened peaches, is another hot weather temptation to the appetite that plays hard-to-get.

n n ” PEACH FLUFF PUDDING One and one-half cups water,

dinner menus.

one-half teaspoon almond extract, one cup heavy cream, whipped, one and one-half cups diced fresh peaches.

one-half teaspoon salt, one-. Bring water and salt to boil. fourth cup granulated rice Sprinkle in rice cereal so boil_cereal, one-fourth cup sugar, ing doesn’t stop, stirring con-

Apple Fritter It Takes Talent

PEE NR WEP ER A

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AAAs Sarat ae

Creating tasty meals over the which way the wind is blowing, Recipe unregulated heat of outdoor and shovel earth away from the Bring apples to the table aj Campfires frustrates many a side exposed to the wind. This done up as fritters for. four. talented cook; says Mrs. Margate feeds the fire with a draft, which "8 4 Kienast, in charge of women’s helps keep the fire burning. ne Ana PLE FRITTERS activities for the Agriculture De-| Kindling, of course, must be dry ree yolks partment’s Forest Service. wood. Use small branches about < egg.) Ta To befriend the family chef on the size of a lead pencil, or pieces 1 tsp. brandy 9 be ss cut from the center of small, dead, 1 c. milk woodland outings, Mrs. Kienast standing trees. 8 9 Hitos - sn has collected helps from experi-| Mpg. Kienast says that most Put the Dp in a bewl and enced Forest Rangefs, on how to grates are too high over campmake a well in the center. Place build angopen fire and what to ex- fires. In broiling steaks or frying’ the egg yolks, brandy and salt in pect from it in cooking. foods ove £1 eoals, she suggests the well and work in the flour un- To begin with, a campfire placing the grate only about six til it is thoroughly mixed. Add should be small. A larger fire inches’ from the fire. When the the milk gradually until the bat- than necessary is a certain sign fire is roaring, the grate can be ter is smooth. of the tendersoot, for it is the hot about a foot above it. Beat the egg whites Stiff and coals which do the cooking, not Let Fire Settle fold into the batter. Peel and the high flames. core the apples and cut them into Experienced fire builders, how-one-eighth inch rounds. Set auto- Scrape Ground ever, do not use thesfire in the matic fryer .at 375 degrees F, First task is 'to scrape away roaring stage except for boiling or Dip each piece in the batter and ground litter from a circle of heating water. It takes about half top with the meat patties, fry three to five minutes. Sprin- about 10 feet. In the middle, dig an hour after a fire is touched off onion and kle with powdered sugar .and a hole a few inches deep and a'to get cooking heat. When there pickle relish on the side for garserve at once. _ foot or so wide for the fire. See is a glowing bed of coals the fire nishing.

pt Flagging

FLUFF—Peach fluff made with fresh fruit is as tempting a summer dessert as available for

stantly. Cook until beginning to thicken, then lower heat and let cook for five minutes, stir-

ring occasionally. Remove from heat and stir in sugar. Cool to lukewarm. Add almond extract and fold in

to Cook on Camp Fire

PAGE 35

Appetifes Jellied Salads

Summer fre

By GAY PAULEY United Press Staff Correspondent

NEW YORK, Aug. 11 “Jellied | {salads are cool {cool to eat, First, a main-course {which uses leftover chicken. INGREDIENTS One envelope unflavored gelatin; one-quarter cup cold chicken stock or bouillon; one-haif cup very hot chicken stock or bouil- - | lon; one-quarter teaspoon salt, one tablespoon lemon juice; quarters cup mayonnaise or salad dressing; "one cup diced cooked {chicken; three tablespoons minced {green pepper; three-quarters cup diced celery, METHOD Soften gelatine in cold chicken stock. Add very hot stock; stir until gelatine is dissolved. Cool. Add salt, lemon juice and mayonnaise. Stir in chicken, green pepper and celery, Turn into large mold or individual molds and chill until almost firm. Unmold on crisp greens. Yield, four to six servings. on on ” NOW, a recipe for jel table entree: INGREDIENTS One package lemon-flavored gelatine; one boullon cube solved in one cup hot water; one cup ‘cold water; two tablespoons vinegar; three-quarters

{ ' {

lied vege-

disThen fold Pile light-

the whipped cream. in the diced peaches.

teaspoon

ly in the dessert dishes. Chill. leach of salt, grated onion and Serve garnished with sliced celery salt; dash of pepper; threefresh peaches and slivered | quarters cup diced cooked carrots: almonds or cashew nuts. Serves [three-quarters cup cooked peas;

two or three hard-cooked sliced lengthwise. METHOD Dissolve gelatine in_hot bhouillon. Add cold water, vinegar, salt, and you can count on pepper, celery salt and onion. C de- Chill until slightly Fold in vegetables. Turn into.onequart ring mold or individual molds.

four to six. eggs,

is ready, another half. hour of steady, pendable heat. Even so, a keep the same under a cooking pan for very long Arrange egg slices against side at a time. Adding fuel changes the of mold. Chill until firm. When heat output, and cooking time ready to serve, unmold and garvaries with wind strength and nish with salad greens type of firewood tional slices of hard-cooked eggs. Final rule for all Yield, six servings. builders: Never leave a campfire a 2 8 unattended even for the shortest HERE'S A recipe for time. Put out the fire and soak to-fix tomato aspic the coals with water every time INGREDIENTS

campfire will ‘not

degree of heat

campfire

you leave 2 camp. One package lemon-flavored Y un gelatine; one cup hot tomato Juice; one cup cold tomato juice Another Burger seasoned to taste with. grated

Here's a quick main course for horse-radish, salt lunch time -— Braunschweiger Burgers. Cut the meat into about half inch slices and brown slowly Toast

onion, per.

and pep-

METHOD Dissolve gelatine in hot tomato Juice. Add cold juice, and pour then mixture into individual molds. Have Chill until firm and when read) and to serve unmold on salad greens Serve with mayonnaise or cottage cheese. Yield, four servings.

in fat. split buns,

tomato slices,

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Oatmeal Dresses Cookies

A pretty dress is always a B treat. Oatmeal cookies feel the same way when they're

swathed in chocolate and coconut, : » » » CHOCOLATE OATMEAL COOKIES 1 c. sifted, enriched flour 12 tsp. baking soda 1; tsp. Salt 1 ¢. sugar 14 c¢. shortening

1 egg 2 tsps. vanilla

2 squares (2 oz.)

chocolate, melted to lukewarm 1 c. rolled oats 1 ¢. shredded coconut Mix and sift flour, baking soda, Qatmeal Cookies salt and sugar. Add shortening,

Cheese Makes Tasty Lunch

Cheese makes popular eating in summertime, and here's a cheese suggestion for lunch. Make cheese fondue and, while it's baking, put d¢grees F., 12 to 15 Makes about two and acorn squash in the oven to cook dozen at the same Then salad to sult your taste, To make the rondue, scal¢ and one-half cups of milk add one and bread cup of ground or grated cheese a tablespoon of fat,

unsweetened and . cooled

late. Blend until smooth, two minutes,

about (Dough will be very stiff.) Add rolled oats and coconut, mixing thoroughly. Shape by hand or drop from a teaspoon onto greased baking sheet; flatten with the bottom of a glass covered with waxed paper Bake in a moderate oven, .350 minutes, one-half cookies

time add a

Animal Toast

1 one and Milk toast has added appeal to children when the toast is cut into interesting shapes Animal ghapes, which are especially popular, may be made with half cookie cutters or by tracing ani-

one-half cups of

crumbs, two-thirds of

and a

teaspoon of salt. mal pictures on cardboard pat3eat three egg yolks, then add terns which are placed on the the milk mixture. Beat the egg toast to use as guides for cutting. whites until they're stiff but not Raisins may be used for eyes, dry, and fold them into the mix- nose and mouth. > ture. Pour the mixture into a

greased baking dish, and bake it FLORIST re in a moderate oven half an hour

or until it's set.

Monday’ s Menus

BREAKFAST: chilled grapefruit whole-wheat muffins, or fortified margarine, kippere«d herrings, milk. LUNCHEON: vichyssoise, sliced tomatoes and watercress, split and toasted leftover muflins,. butter or fortified margarine, nut cupcakes, with chocolate sauce, iced tea, milk. DINNER: Cheese omelet, cauliflower, paprika, creamed hashed’ potatoes, cabbage and cucumber slaw, peach fluff pudding, iced coffee, milk.

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Liberal Trade-In Allowance

Tips on Use of Oil ~

Always use the ofl in whigh canned tuna is packed. It's rich

lin minerals and vitamins and | flavor. Use it for part of

ing or oil called for in the recipe

{Or it's good to add to French

{dressing or to

egg, flavorings and melted choco-~

SL Te gy FLOW ERS

tossed green salads.

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