Indianapolis Times, Indianapolis, Marion County, 23 September 1951 — Page 38

race 38

Thought for Food

THINGS—Long hours over. the ‘stove don’t insure good candy.

THE INDIANAPOLIS TIMES

Ritz Chef Gives Secrets

Of Two Famous Sauces

OUIS DIAT, rated’ as one of the world’s Te for many years chef of the Ritz-Carlton in New York, has written “Sauces, French and Famous” for the

American housewife. In it,

cated formulas of the highest Frénch cuisine into simple recipes any good cook can follow. : “A fine sauce will make fish welcoma,” he says. “The right sauce will make leftover meat taste delicious and different,” he promises.

The following are from

“Sauces, French and Famous.”

LYONNAISE SAUCE (for meat, especially leftover meat like bolled beef and for vegetables) Two tablespoons butter, t finely chopped onions, one glass

Beet Supply Plontiful on

Beets, enti gain this

Ingredients: ‘ ons aklespanh

cornstarch,’ one-half teaspoon

salt, one tablespoon water (or beet juice), two tablespoons vinegar, one-fourth cup honey,

. one tablespoon table fat, two

cups diced or sliced beets, cooked or canned. To make: Mix the cornstarch and salt, Blend in the water (or the juice from canned beets). Add vinegar, honey and fat. Cook slowly, stirring constantly, until thickened. Add the sauce to beets. Let stand at least 10 minutes to blend flavors. Reheat and serve.

‘and one-half cups

he has turned the compli-

{three ounces) white wine (or two tablespoons vinegar), one cup brown sauce, one teaspoon chopped parsley. Melt butter “fn a saucepan, add onions and cook until golden brown. Add wine and cook until reduced to about onehalf the original quantity (or add vinegar). Add brown sauce and cook slowly 15 minutes. Add parsley. PIQUANTE SAUCE {for tongue or any bland meat and for reheating leftover meat) One finely chopped anion, one-fourth cup vinegar, one strained, canned tomatoes, one - fourth teaspoon salt, a little pepper, one tedSpoon flour, two tablespoons butter, three tablespoons finely chopped sour pickles, one teaspoon chopped

parsley.

; itr ig salt and pepper and

cook slowly about 10 minutes. Cream together flour and biitter and add, stirring it in until butter .is melted and sauce

- Bread Can

‘ keen

loat pans; cover. Let rise in

Sometimes it’s a real chore “to keep interest and appetites en there's a luneh box to be Packed every day. You can solve this problem by adding an extra dash of loving care, such as homemade oatmeal bread hi ssndwihes, ” OATMEAL BREAD

3, ©. boiling water 1 ¢. hot coffee 1 c. rolled oats 1; e. shortening 13 c. light molasses 8 tsps. salt 2 pkgs. granular yeast 14 c. lukewarm water 2 eggs, unbeaten / 51; e. enriched flour : Combine boiling water, coffee, rolled oats, shortening, molasses and salt. Cool to lukewarm. Add yeast to lukewarm water; stir until thoroughly dissolved.. Add to lukewarm mixture above. Blend in eggs. Add flour gradually; mix until well blended and “place in greased bowl. : J Cover and chil at least two

warm place (80 degrees F.) until double in bulk (about two hours). Bake in moderate oven (350 degrees F.) one hour.

thickened. Add pickles and Makes two loaves. parsley. : ps : Soup Helps Stew Garnishes Tuna "No matter how carefully you To glamorize tuna salad: Add buy food, youll occasionally

three or feur tablespoons grated American cheese to your favorite pie crust mix. Make into indi-

vidual pie shells, Bake, then chill.-

Fill with your favorite tuna salad mixture.

have little odds and ends’ left over. Mix up bits of cooked meat and vegetables into a small stew or casserole dish and

use a concentrated’ canned soup

for liquid.

pr HILLY. ‘evenings are perfect for settling down with a ook and homemade candy. Try easy recipes for sweets and ve more time for relaxing. that eliminate “cook over low heat, stirring constant- * and “beat until stiff” make ; t easy preparation. Magic Truffles and potato oats kisses will be a surprise ito both the coux and the family

4% tsp. vanilla or imitation rum extract

“of ‘container,

he

Melt chocolate, without stirring, in top of double boiler over rapidly boiling water. Remove from heat. Add sweetened condensed milk, salt and flavoring; stir only until blended. Turn into container lined with waxed paper and press into into block one inch high. Chill in refrigerator until firm (about two hours). Turn out remove waxed paper and cut into serving

‘Store in airtight conMakes more than one-

pound. Variation: Reduce flavoring to one-fourth teaspoon and add three tablespoons ground nut meats after Bavormg. 3

~~ POTATO CANDY KISSES 2 tsps. melted butter 2; ec. hot, riced potato 1 1b, sifted confectionors’ sugar

‘ 8 thsps. cocoa

Few grains salt

2 (14-0z.) cans molist-pack shredded cocoanut

Beat melted butter into potato in a mixing bowl, add sugar and beat until thoroughly blended. Add cocoa; beat thoroughly; Mix in vanilla, salt and coconut. Drop by teaspoons onto ed paper. Place in refrigerator to harden. Store in tightly covered container. Makes about one and one-half

pounds,

: How fo Distinguish Good Glassware Design

beautiful glassware is Footed tumblers may

; er fw of A mepitan of having a squat stem. craftsmen made it poss second type. made for ‘everyone to own hand-blown a which you w Dan or stofe and other designs. and hand-pressed glassware. ghelves is pressed glass,

stemware with your fingers.

tern. Indentations in the glass contains lime to give it toughness,

ful or so short they hardly exist, Colored glass, as and all represent good design. American glasshouses, is usually in no way lessons its quality.

be so undecorated glass, but the term of home- shaped that they give the effect may also refer to clear glass hand-painted with birds, flowers

shaped ay quality American glass ur Topay you to judge the in a metal mold. Plates, bowls a permanent polish which good glassware and larger pieces, as well as some results from repeated fire polishdistinguen the vari: heavier stemware, are made in ings, Tap the bowl of a piece of this /

If it is a fine hand-blown piece, base; a is made by holding a plece against t it will ring with a clear musical mii: sa stemless drinking a revolving wheel to cut the pat- tone. Good quality pressed glass

may be tall and grace- are deeper than in etched glass. ~ which causes it to give out a made in muffled tone when tapped. This

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for every occasion!

“This advertisement sponsored by members of Allied

Florists’ of ing every

Your FLORIST will make DELIVERIES to any part of city!

Inc. in the interest of make MORE besutiful with FLOWERS!

>

‘Make This Spice Lunch Creole Dish

EGGS CREOLE Three tablespoons chopped onion, three tablespoons

chopped green pepper, two tablespoons melted fat, one and

one-half cups cooked or canned tomatoes, two-thirds cup water, one-third cup uncooked rice, one-half teaspoon salt,. pepper, four eggs. Cook the onion and green pepper in fat in a large frying pan until the onion is lightly browned. Add the tomatoes and water and -heat until boiling. Add the uncooked rice, salt and pepper. Cover and cook over low heat until rice is tender— 25 to 30 minutes, . » oo»

STIR OCCASIONALLY with

a fork to keep from sticking. If the rice becomes dry, add a

e

SUNDAY, SEPT. 23, 1051

a little more. water, Drop eggs on rice. Cover, Simmer five to 10 minutes, or. until eggs are as firm as desired. Serves four,

for Less

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