Indianapolis Times, Indianapolis, Marion County, 11 October 1951 — Page 10

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Sunday

BREAKFAST: Orange juice, scrambled eggs with crisp bacon and fried tomato rings, enriched toast, butter or fortified margarine, coffee, milk. DINNER: Fruit broiled hamburger cakes, Swedish egg noodles, c¥ultiflower with olive cheese sauce, enriched rolls, butter or fortified margarine, lettuce and tomato salad, French dressing, vanilla ice cream, old-fashioned marble cake, coffee, milk. SUPPER: Tuna in undiluted cream of mushroom soup on toasted English muffins, sliced tomatoes with minced parsley, stewed fruit, marble cake, tea, milk.

Wednesday BREAKFAST: Stewed prunes in orange juice, oatmeal, enriched bread, butter or fortified margarine, coffee, milk. LUNCHEON: Casserole of canned baked beans with brown sugar, Worcestershire sauce, onion and butter, enriched dark bread, butter or “Tortifiéd margarine, cabbage and apple salad, stewed pears, tea, milk. DINNER: Oven-fried perch fillets, tartar sauce, parsley potatoes, buttered broccoli, enriched bread, butter or fortified margarine, sliced tomatoes with minced onion,

deep dish apple pie, coffee, milk.

Rosebud } Decoration N

“

Specially Priced

$]00

ganizations.

cup,

STAR PERFORMER—Creamed onions and peas sauterne take the lead.

Menu Ideas for the Coming Week

Monday BREAKFAST: Orange juice, soft-cooked eggs,

toasted English muffins, butter or fortified margarine, strawberry jam, coffee, milk.

LUNCHEON: Baked stuffed onions with cheese sauce, vegetable salad, wholewheat bread, butter or margarine, fruit bowl, frosted gingerbread, tea, milk.

DINNER: Meat loaf with horseradish, gr 3 vy from drippings, baked potatoes, creamed cabbage, enriched bread, butter or fortified margarine, raw carrot sticks, apple pie, cheese, coffee, milk,

Thursday BREAKFAST: Canned grapefruit sections, griddle cakes, €irup or honey, country sausage, coffee, milk. LUNCHEON: Cold sliced ham, baked squash Pacific, vegetable salad, enriched bread, butter or fortified ‘margarine, apples, tea, milk. DINNER: Tomato juice, baked corned beef hash, chili sauce, buttered beets, frozen lima beans, rye rolls, butter or fortified margarine, raw carrot sticks and celery, little chocolate pastries, coffee, milk.

Real China Teacups

and

* Saucers ® Specially Purchased!

® Specially, Priced!

MONTHS AGO we made this special purchase—of fine quality china cups and saucers=—in order to bring them to you at this Special Price! For everyday—for parties—for your social groups and orNow we have them — so

pretty—and of real china. DON'T MISS this wonderful opportunity to own real china cups and saucers at only $1.00.

Shown on Our Fascinating Sec

| Please BEDA 10 ssessassnercesersnsrscane | Address SNP rrrtN INNER tessa LOI sadssnssevincnonsivice. States ess | * +sssess.China Cups and Saucers

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|] CHARLES MAYER & COMPANY |] 29 West Washington Street, | Indianapolis, Indiana

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——— —— Mail and Phone Orders Carefully Filled

Charles

Mager wi Company

20 WEST WASHINGTON STRE

Tuesday

BREAKFAST: Baked apples, ready-to-eat cereal, split and toasted cornmeal muffins, butter or fortified margarine, marmalade, coffee, milk,

LUNCHEON: Black bean soup, lemon slices, crackers, ham sandwiches, vegetable relish, orange and grapefruit cup, tea, milk.

DINNER: Sweet potato hash, parsley potatoes, canned corn with green salad, French dressing, chocolate cream pie, coffee, milk.

Friday BREAKFAST: Tomato juice, ready-to-eat cereal, ‘crisp bacon or fried sliced © bologna, enriched rolls, butter or fortified margarine, coffee, milk. LUNCHEON: Corn and onion soup, whole wheat “bread,” butter or fortified margarine, minced leftover chicken: sandwiches, applesauce, oatmeal cookies, tea, milk, DIN N E R: Frankfurters, sauerkraut with green apple, mashed potatoes, buttered carrots, rye bread, butter or fortified margarine, cheese cake, coffee, milk.

design

smiths. But the pieces have an American stamp, one “Taunton, Mass. A place setting is $38.50 at Charles Mayer’

THE INDIANAPOLIS TIMES

= Thoughts for Foo

SASSY SAUCES—Sauce adds interest to bland vegetables.

Recipe Ideas From’ Chicago Food Session

By JOAN SCHOEMAKER Times Food Editor

CHICAGO, Oct. 11— Facts and food mixed freely this week at the

eighth annual food editors.

conference in Chicago's Drake Hotel. The food industry served background information with cocktails and supplemented the main course with new tips and new products. General Mills, Ine., the home of the Betty Crocker test kitchen, previewed its ‘“colorvision” cake at the dinner in the Ambassador East Hotel, while the American Meat Institute promised new tips in an economy meat booklet soon. Dufi’s cornbread mix made its. formal debut at a brunch given by American Home Foods, Inc., the spensor of a lopg line:of familiar food faces. But let's go on with this week's food items. = = = VEGETABLES take the supporting roles in dinner drama every day. Let exciting recipes help round out the cast. Acorn squash, caulifiower, onions and sweet potatoes are in ample supply locally, and with the exception of cauliflower, will con-

tinue to be so for several weeks. ’

Sweet potato hash is one way of teasing the tastes of your family. Add chopped cooked meat to a little fat in a frying pan. Season with salt and pepper. Moisten with about one-fourth cup hot water or

.gravy to four cups of combined

sweet potatoes and meat. Brown on bcth sides over moderate heat. ” » »

STUFFED ONIONS WITH CHEESE SAUCE 6 large onions 1 ¢. ground left-over meat 14 tsp. salt

Dash pepper 4 tbsps. butter

4 tbsps. flour 2 ¢. milk 1 ¢. Shredded American cheese

” Ed » PEEL ONIONS and cook in salted water only until partially tender. Drain and remove center of onions carefully with a knife. Chop centers with meat, season with the one-fourth teaspoon of salt and pepper and stuff onions with mixture. Place in shallow baking dish, dot with butter and add a littl¢ water. Bake in -a 300-

- degree F. oven for 20 minutes.

Meanwhile make cheese sauce by melting butter in saucepan over low heat; blend in flour. Add milk slowly and cook and stir until sauce buils and thickens, stirring constantly. Add cheese and salt and stir until melted. Serye over stuffed onions for six. # » = BAKED SQUASH PACIFIC 8 acorn squash 3 tsps. butter or margarine 1; ec. shredded sharp pasteurized process cheese 1; tsp. salt 14 ¢. brown sugar 7 slices pineapple Paprika Parsley

” ” - CUT EACH SQUASH in half lengthwise, remove the seeds, rub the insides with butter or margarine, and bake, cut side down, in a moderate oven (375 degrees F.) until tender. Remove the pulp from the shells, being careful to keep the’outer shells intact. Mash the pulp and combine it with one cup of the cheese, the salt, sugar and two slices of the pineapple cut into small pieces. Return the mixture to five of the squash shells, discarding the sixth. Cut the remaining five pineapple slices into halves and insert a halfslice, wing fashion, at each side of the filling.

Linehan Legion Unit Names Group Chairmen

MRS. ARTHUR. SCHULMEYER, president of the

Robert E. announces as follows:

Mrs. Sam Rule, Americanism;

Mrs. Raymond Milburn, community service; Mrs. Walter Bals, constitution and by-laws, past president parley, and legislation; Mrs. Margaret Schulmeyer, child welfare; Mrs. Margaret Wiseman, education of orphans.

” #” n MRS. LOU PEARSON, Knightstown; Mrs. Harold Ostermeyer, radio; Mrs, Vir-

ginia. Garsnett, Pan American;

: - ACR * ey THE LACY LOOK—Elegance touches this informal table se pattern, “Florentine Lace.” It's unique since it's sculptured and reproduced on the other side. The combines the acanthus leaf, scroll and flower so popular among Italian Renaissance silverproduced by craftsmen at Reed and Barton in

tting in the form of a solid silver

Linehan Unit, American Legion Auxiliary, her committee chairmen for the coming year

Mrs. William Scherrer,. publicity; Mrs. Don Woodard, membership; Mrs. Mary Bouse, music; Mrs. John O'Neil, merit system; Mrs, Hubert Bradley, national security and civilian defense and gold tar. Mrs. Jesse Brown, rehabilitation; Mrs. Pat Frazier, finance; Mrs. Leota Miller, poppy sales, and Mrs. Robert Striggo, service sales.

Sprinkle with paprika and the remaining cheese, amd bake in a moderate oven (350 degrees F.) 15 minutes. Garnish with parsley. 2 » »

-» CREAMED ONIONS AND

PEAS SAUTERNE 2 Ibs. small white boiling onions 1 (12-0z.) package frozen peas 4 tbsps. butter or margarine 4 tbsps. flour 1 c. thin cream 1; ¢. white table wine 2 tbsps. minced parsley Salt and pepper to taste Paprika

PEEL ONIONS. (The .skins will slip off more readily if onions are covered with boiling water, drained and then rinsed with cold water.) Cook onions, uncovered, in a generous amount of boiling salted water for about 20 to 25 minutes, or just until tender. Drain, reserving one-half cup of the liquid. Cook peas according to package directions; drain. Melt butter and stir in flour; add cream; reserved liquid from onion and wine, Cook, stirring constantly, until mixture boils and thickens. Add parsley, salt and pepper. Combine sauce with onions and peas; turn into a greased cas-

serole; dust with paprika. Bake :

in a hot oven (400 degrees F.) for about 20 minutes, or until bubbly and delicately browned. Serves eight. = » » CAULIFLOWER WITH OLIVE CHEESE SAUCE 4 tbsps. butter ; 4 tbsps. flour 2 2. milk 1 tsp. salt Dash pepper 1 o. shredded American cheese 13 ec. sliced stuffed olives 1 head caulifloweg = = = MELT BUTTER in saucepan oved low heat; blend in flour. Add milk slowly and cook until sauce boils and thickens, stirring constantly. Add seasonings and cheese and stir until melted. Fold in sliced olives. Cook cauliflower in boiling, salted water until tender. Drain well and pour cheese sauce over the top. Serves six.

An Exotic

Melted fat or salad oil 2 to 3 firm bananas (all yellow bananas) >

seconds. w » w

» ~ a

1 c. sifted flour 2 tsps. baking powder 114 tsps. salt 14 -c. sugar

The Market Basket—

_ THURSDAY, OCT. 11, 1¥01 _ Banana Fritters ,

To deep fry, have deep kettle one-half to twothirds full of melted fat or oil. To shallow fry, have one and one-half to two inches of melted fat or ol in frying pan. Heat fat to 375 degrees F., or until £ a one-inch cube of bread will brown in about 40

PEEL BANANAS and cut each crosswise into three or four diagonal pieces. Roll in flour. Dip into fritter batter, completely coating the banana pieces “with the batter. Deep-fry or shallow fry in the hot fat about six minutes, or until well browned. Turn fritters frequently to brown evenly. Drain : on a rack. Serve hot with the main course, or serve as a dessert with a hot fruit sauce, sirup or sweetened whipped cream. Makes six to 12 fritters.

Fritter Batter

Sift together flour, baking powder, salt and sugar into mixing bowl. shortening. Add to dry ingredients and mix until batter is smooth. Batter will be quite thick.

Recipe... -

- 14 e. flour Fritter batter

oil

"sn .

1 egg, well beaten 15 ¢. milk 2 tsps. melted shortening

Combine egg, milk ‘and

Week's Best Buy List Features Vegetables

VEGETARIANS OUGHT to have a field day this week-end. They'll have a choice among caulifiower, pascal celery, sweet potatoes and green beans, all plentiful and inexpensive. Also appearing on the market are Brazil nuts, an item heralding the approach of the holidays. FRESH FRUITS

APPLES—Plentiful and cheap. AVOCADOS—Still reasonable. BANANAS—Still scarce, COCOANUTS — Plentiful; sonable.

rea-

CRANBERRIES —Plentiful and _

moderately priced. CRANSHAW- Scarce. GRAPES—Plentiful; very good buy. GRAPEFRUIT — Both seedless and Duncans from Florida are more plentiful. HONEYDEWS — Beginning to become scarce. LEMONS—Reasonable; ample. LIMES—Plentiful. ORANGES — Valencia crop is very ripe and plentiful; little cheaper. PEARS—Still high priced; quality very good.

FRESH VEGETABLES

ARTICHOKES—Very nice; not too high. BEANS-—Better cheaper. BEETS—Reasonable; abundant. . BROCCOLI—Very scarce; still rather high. BRUSSELL SPROUTS — Very good supply; very reasonable. CABBAGE—Still high put supply is ample. . CARROTS — Good supply; slightly cheaper. CAULIFLOWER One of the

$ supply

supply : and

cheapest vegetables around;.

supply is plentiful. CELERY — Still cheap and plentiful.

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Le Your

CHIVES—Scarce. COLLARD GREENS — On scarce side. CUCUMBERS—Hot house crop still high., orm . EGGPLANT--Scarce; fairly high. ENDIVE—Price same; plentiful. HEAD LETTUCE—Not much change in price; not so good quality. KALE——Better supply and quality; little cheaper. LEAF LETTUCE—Very scarce. MUSHROOMS—Pretty fair supply; little cheaper. MUSTARD GREENS—G oo d supply; cheap. ONIONS—Plentiful. PARSLEY-=-Good supply. PEAS—Scarce; high. PEPPERS—Scarce; price. POTATOES — Plentiful and slightly increased in price. RADISHES — Good supply; reasonable. RUTABAGAS — Good ' supply; very reasonable. SPINACH—Good buy. SQUASH-—Hard shell and Hubbard are in good supply and reasonable. SWEET POTATOES — No t much change in quality; cheaper; plentiful. TOMATOES — Quality very good; better supply; cheaper. TURNIPS—Very good supply and moderately priced. WATERCRESSS—Plentiful.

City Girl Wins Post

Margaret Owen, ddughter of Dr. and Mrs. John E. Owen, 4429 N. Illinois St, has been elected to the house council of her dormitory at Denison University where she is a sophomore.

is about the

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Always Carry Charga-Plate*

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THURS Frat ‘Birt Tea

JNPIAN/ univers mothers c will celeb: versary of ing with a “chapter hot at 3:30. A memd Oliver Re president v be present ‘Alumnae event are: Mrs. Lot © gtam; Mrs. Mrs. Davi ments and Committ active cha McKeown, Miss Mile Miss Bett field, inv Patricia W

Musi Hea

Committ Chorale Se Musicale } as follows Monroe, p! McGlade, J. Billeter, Van Talge ship: Mrs. orations. ~ Mrs. Gu tarian; Mr phone; Mrs historian; publicity; hospitality extension; robes, and lan, lfbrar Director: J. L. Turn Mark Mot!

Stud Plan

A’ lunche are on the national T: Mrs. For 13th St, w p. m, tomo Bolton Chi be assisted and Mrs. ] The chaj last mont Mays, Leb:

A noon | ren Hotel by the Boc ter, ITSC. chairman Mrs. Wal speak.

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