Indianapolis Times, Indianapolis, Marion County, 2 December 1951 — Page 86
3
- Oyster § Stew Tasty Dish On Holidays
The holiday season is an excellent time to enjoy oyster stew, but this pleasant dish suits almost. any occasion, At this season oysters are available in every section of the country. Serve "oyster stew when you will; but make it the way gourmets make it. They season the finished stew with Tabasco, a dash to each bowl. knowing this
is the masterpiece element. = ”
NM OYSTER STEW 1; c. butter or margarine 2 doz. raw oysters with liquid 1 tsp. celery salt 3, tsp. salt 1 gt. milk Butter or margarine Tabasco Paprika Heat butter in a deep kettle until melted. Add oysters with liquid, celery salt and salt. Heat until edges of oysters curl slightly. Add milk and heat to serving temperature, Serve with a lump of butter in each bowl. Add a dash of Tabasco and sprinkle with paprika. YIELD: four servings.
Guild Plans Christmas Program
CHRISTMAS program including an inspirational play, violin selections
and Christmas carols will be given at the. meeting of the | St. Vincent's Hospital Guild at 10 a. m. tomorrow in the Nurses’ Home. J Miss Alice Britton, music faculty adviser, will direct the | play, “Lift Thine Eyes,’ by | Marion L. Bishop. The cast includes the Misses Jovee Cunningham, Margie Simon, Verna Montgomery, | Jovee Clyde, Nira Goodreau, | Patricia Brown, Carel Smith | and Patricia MeMichele. Miss Charlotte Myers will be stage manager, and Miss Ellen 8yth- | erlin student director. i " = s } CHRISTMAS CAROLS will be sung by student nurses, and Miss Ann Barnly will play vio- | lin selections. oe ¥ pps. Raymond J. McManus is | officer of the day, Assisted by | Mrs. John Byrke and Mrs. | @harles Hockénsmith. ¢ Mrs. Witfiam T. Miller will be thairman of the luncheon com- | mijtée. She will be assisted by | Mesdames Thad Brown, Clara | Slatterly, Mary Zried, August Diener and Joseph Gramling.
Choo Suev Aopetizing
You can make chop suey | with apples for a menu fea- | ture, too. For four sérvings, | you'll néed a medium-sized onfon sliced thin, a_green pepper cut in slivers, one and one-haftf tablespoons of fat, ene and | one-half cups of celery cut in | “Blivérs, two hard tart apples, a | cup of “thin gravy or broth, one and one-half cups of cooked and diced lean pork, Soy sauce and salt. ' Brown the onion and green pepper in fat. Mix in the cel- | ery and the apple cut into | small thin slices. "Add gravy or | meat broth, cover and cook for | five minutes. ! . Add the meat and season to taste with soy sauce and salt. | If desired, thicken .with a lite | tle cornstarch mixed with water. .Heat thoroughly, and it's, ready to serve with flaky” cooked rice or fried noodles.
How to Save
Food Costs
Spendthrift gift shoppers can
comfort the budget with this | recipe for- a delicious dessert. |
» 8 5 MOLASSES APPLESAUCE PUDDING 11; ec. finely sifted bread crumbs 15 tsp. salt 1-tsp. cinnamon 14 c. unsulfured molasses 2 tsps. margarine, melted 3 thsps. unsulfured molasses 1 1-lb. can applesauce Combine bread crumbs, salt, cinnamon, 4% and margarine. Press half of the-mixture into a greased 6x10x2-inch baking pan. Bake in a moderate ovén (375 degrees F.) 10 minutes., Combine molasses and applesauce; pour over baked crumb mixture and sprinkle with remaining crumbs. Return to oven and bake 20 minutes longer. YIELD: Six servings.
Try Sherbet On Grapefruit
Sherbet on. spiced grapefruit is a light, refreshing dessert to serve after a spaghetti dinner or any heavy meal. Add whole cloves, cinnamon - stick and ginger to the sirup drained from * canned grapefruit sections.
Simmer for several minutes, strain and pour over the sec- |
tions. = Chill thoroughly. Put
‘grapefruit sections and sirup |
in dessert dishes and top with orange, lime or raspberry sherbet.
High-Priced?
The Boston Tea Party (1773)
‘made colonists favor coffee, |
which rose to the unheard of price.of 20 cents a pound.
unsulphured molas-
Hints
Phliicacs can be young and tender r old and mellow. Suit your recipe to your time schedule. For the busy home-
maker a fruit cake confection will taste just as good, but require less time than the aged cousin.
FRUIT CAKE CONFECTION 1 c candied pineapple (1 inch pieces) 1 c. candied cherries 13 © candied orange peel (finely cut) 13 c. candied lemon peel (finely cut) 3 tbsps. citron (finely cut) 5 ¢, shortening. 3 tbhsps. brown sugar, firmly packed 3 thsps. honey 2 eggs, well beafen 15, ¢. sifted all purpose flour 1; tsp. salt iy tsp. baking powder
TUTI-FRUITI—Fruit cake confection just as good as its aged cousin.
on Preparing Fruit Cake
sharp, thin knife,
v
1s tsp. allspice Lx tsp. nutmeg 2 thsps. orange juice Wash the sugar from all the fruit and dry on paper towels. Cream. shortening. Add brown sugar and mix. Add honey and beat. Add eggs and beat, jents: and add alternately with orange juice. Line an eight inch layer cake pan with two thicknesses of wax paper and oil the top layer. Spread one-third of batter over bottom. of pan. Save a few cherries and nuts for decorating the top of the-cake. Mix the rest of the batter, fruit
~and nuts together.
Pile ‘on top of batter in pan, packing down and leveling off the top. Decorate a¥ith cherries and ‘nuts. Cover with brown paper. Set in a pan of water for the first hour of baking. Bake in a very slow oven (300 degrees F.) for two hours. Glaze with hot corn sirup. €ut with a
Sift together remaining dry ingred- /
NAPOLIS ™ES. -
Offer Hints
| On Tasty
Dessert:
dreamy-textured blénd of chocolate, coconut, eggs, unflavored gelatine and other good things is chocolate coconut chiffon. » ” ” CHOCOLATE COCONUT CHIFFON DESERT 1 envelope unflavored gelatine 113 e. milk * 2; c. sugar, divided ' tsp, salt 2 sq. unsweetened chocolate 2 eggs, separated 1 tsp. vanilla 113 ei coconut 14 e. heavy cream 2 thsps. 4-in-1 cocoa mix
Soften gelatine in milk. Add one-third cup sugar, salt and chocolate. Cook over hot water, stirring occasionally, until chocolate melts and gelatine is dissolved. Beat to blend. Beat egg yolks » Slightly; gradually stir in chocolate mixture; return to double boiler. Cook and stir three minutes longer. Remove from heat; add vanilla. Cool or chill until mixture begins to jell. Beat egg whites until stiff; gradually add remaining one-third cup and beat until very stiff. Fold into gelatine mixture with three-fourths cup coconut. . Turn into a, 10-inch baked pastry shell, a five-cup mold or ring mold, or individual molds or teacups. Chill pti! | firm. Unmold. Beat cream with cocoa mix. Garnish mold with whipped cream mixture; sprinkle with remaining three-fourths - cup coconut, Yield: Eight servings.
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‘We, the Woltre
-Deflating ‘Someone's ; Is Easy Trick for iy
* By RUTH.MILLETT HE easiest rick in the world is to take people down a notch or two. Seeing that it is so easy, it's surprising
that people like Louise take
so much pleasure in it.
Louise is actually gwite proud of herself whenever she
can - deflate another person's ego, which is quite often. She knows all of the ways. Sometimes she uses the
faint praise” technique, Show her something you think is .absolutely. perfect and she'll look it nver critjeally, Then she'll say: “It's really quite nice.” Louise can always find a flaw in any plan or any accomplishment, too—proving it belongs to somebody else. There's usually a flaw if a person has an eye for flaws—and Louise has 20-20 vision when it comes to seeing the one thing wrong with any project. . ” n . SHE HAS_a’ good memory, too. She can remember that embarrassing moment, that little mistake, or whatever,
Ruth Millett
that you'd like so much to
forget. And don’t think you can get by Louise with anything but the whole story. Let her suspect vou are holding back an itém in the ‘interest of putting your best foot forward, and she'll come out with a direct question to get at the heart of the matter,
» ” 8a IT'S REALLY simple to take other people down a notch or
two the way Louise is so fond of doing. But it is a sad accomplishment. For the Louises of the world have few friends. And even those they have soon learn that it is best not to t®y to share any kind of happiness or good fortune with them. Because they don’t know how to share another’s happiness— only how to spoil it.
Cookie Tips Given .
Unbelievable as it may seem, you can now make delicious cookies with a basic cookie mix at a cost of less than 10c a dozen. All you add to the packaged cookie mix to make four dozen sugar cookies is water. You can use this product as a basic mix for all your favorite cookies. It will make Chocolate .' Crunch Cookies ‘with the addition of a package of semi-sweet chocolate morsels, and there are eight other variations given on the package such as Peanut Butter Cookies, Oatmeal Cookies and Coconut Cookies, The basic mix can also be uséd to make refrigerator or rolled cookies. The rolled cookies can be cut into delightful Christmas forms such as bells, wreaths, Christmas trees, Santa Claus.
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ec SUNDAY, I DEC. 2, 1051
Clubs Offer
2%
+ Scholarship In Music
Candidates for a music scholarship are being sought by music chairmen of the Indiana Federation .
of Clubs. The scholarship will be awarded jointly by the Indiana Federation of the General Federation of Women’s Clubs, according to Mrs. Ernest, Harris, Pendieton, IFC state music chairman. The scholarship, financed through individual club contris butions, is for the Egyptian Music Camp, Duquoin, 111. Either a vocal dr instrumental soloist will be selected. Piano students are not eligible. An elimination contest is bes ing planned by counties and districts resulting in two state winners with alternates. Mrs. Charles A.. Albrecht is. music chairman of the-®eventh Dis-
trict. o ” »
CANDIDATES must be of high school agé, of artistic ability, having won a first division in solo and ensemble contests in public schools. Character references must be submitted by their pastors and music references from their music teachers or school principals. Mrs. A. J. Carr, Knightstown, is chairman of publicity for the campaign.
Scent Your Room
Spray the bulbs of your electric lamps with toilet water or cologne. When the light goes on, the heat will diffuse the. scent so that the room will be delight« fully—though subtly—fragrant.
THE BEST ELECTRIC APPLIANCE MADE}
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