Indianapolis Times, Indianapolis, Marion County, 9 December 1951 — Page 30
RRR RRR
PAGE 20
Unless You Like |
Leather, Cook Eggs At Slow. Even Heat
HEN you cook eggs,
follow the rules. First and
fundamental, whether you're cooking eggs in water, frying pan, or oven, cook them with an even, low to moderate heat. Eggs cooked at too high a temperature
get tough and leathery. And here are a few tips to prevent curdling when making custards or other dishes that call for hot milk to be added to the egg. Mix sugar with the egg] and not with the milk. And add hot liquids or mixtures to the beaten egg a little at a time. Don’t overcook. = To heat egg whites, let them stand awhile first. They beat better when they're at about the same temperature as the room, For a larger foam, add a pinch of salt before beating).
IN COMBINING beaten whites with other mixtures, fold—don’t stir — using a light under-and-over motion. And for omelets and souffies fold the heavy mixture into the beaten egg white—not the whites into the other mixture. Don’t overmix or you'll lose some of the air you've beaten "into the whites. And here's a tip for keeping left-over yolks and separated whites: Place the yolks in a dish or cup arid add just enough cold water to cover, Put egg whites in a jar or dish and cover tightly. Be sure to keep them cold.
. Na »
IN MAKING meringue, beat
egg whites and salt until the foam forms soft, moist peaks. Add sugar, one tablespoon at a time-—allowing two table-
RAL "
spoons of sugar for each egg white -—- and beat thoroughly each time to dissolve the sugar, After the sugar has been added, beat until the meringue piles well, For whiter meringue that cuts well and is flavorful, add lemon juice before beating. And when you top a pie with meringue, be sure to cool the pie filling first, To help prevent shrinking, spread meringue well to edges of the pastry so it has something to cling to during baking. Bake meringue in a moderate oven (325 degrees F.) 15 to 20 minutes,
Try Dainty Sandwiches
When friends drop by during the Christmas holidays you'll want to be ready with refreshments, Dainty holiday sandwiches may be your answer.
Get out your seasonal cookle cutter to make tea sandwiches. Christmas trees, bells, Santas, wreaths are all appropriate.
Ideal fillings for the sandwiches are liver sausage, dried beef with cream cheese, ham, canned luncheon loaf and the many other ready-to-serve
‘meats youll find in your meat
dealer’s display case,
Telephone ATlantic 8311
Beauty and Economy at a Low Price
ED Leader Rang
GIVES YOU a great varisty of meal planning and is economical, too! Features a Master Oven . . . waisthigh broiler . . , Thrift Cooker . . . farge capacity storage drawer and many other famous G-E features.
31.50 Pown—2.50 Per Week-
I ln wl
“ A
209%
AR A EA BNE A KA rs MO pin Hh
bn THE INDIANAPOLIS TIMES
°
©
GIVE IT A WHIRL—Whirligig rolls.
Breakfast Rolls Get
By JOAN SCHOEMAKER
PRETTY rolls and special foods add interest to any meal. Holidays are times to plan such treats to help keep the sea-
sonal spirit. Hot rolls and coffee can be added to the breakfast menu, or brunch for
. the club members,
Whirligig rolls give the home baker the opportunity to be artistic as well as culinary. Five long rolls can be easily rolled into circles and arranged like the spokes of a wheel, SBS Whirligig Rolls 1 pkg. yeast, compressed or dry 1; ¢. lukewarm water 1 ¢. milk 14 ¢. sugar 1 tsp. salt 2 tbsps. shortening 21; c. sifted enriched flour n 1 est . 1; c. chopped | nats (If desired) : Confectioners’ sugar icing
Holiday Spirit
Soften yeast in lukewarm water. Scald milk. Add sugar, salt and shortening. Cool to .lukewarm. Add flour to make a thick batter. Mix well, Add softened yeast and egg. Beat well,
Add enough more flour to make a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place until doubled (about one and one-half hours). When dough is
light, punch down. Cover and let rest five minutes, Roll dough into slender roll about three-
fourths inch in diameter. Cut into five pieces, each about eight inches long. On greased baking sheet, lay pieces of dough in shape of spokes of wheel. Roll each piece toward center; rolling loosely. Let each roll overlap its neighbor slightly. Brush lightly with melted butter or margarine. Let rise until doubled (about three-fourths hour). Bake in moderate oven (375 degrees F.) 20 to 25 minutes. Brush with confectioners’ sugar icing and sprinkle with chopped nuts, Makes five rolls.
oo
Use Extras From Those
Meat Cuts
0. make the most of your meat supply make the most of the “extras” you get with your meat. What are these “extras”? 2
They are the extra fat; the last “bits” or pieces of meat cut from the bone, when you're boning a roast; the fat cut from a slice of ham or a pork hock; the rind cut from a whole strip or piece of bacon or salt pork, or the jowl butt; the small pieces cut from the ribs in preparing a crown roast; the bits trimmed away in “Frenching” a chop. Don’t forget the bones, too! These excellent “extras” from certain . meat cuts make fine soups, stocks, gravies, etc. " » ” SIMMER trimmings in water with seasonings, celery tops, ordons, etc., to make a broth or as a basis for stock, vegetable soup, cream soups . . . brown trimmings in hot fat and use as a basis for gravies, seasonings. for casseroles, main dish pies . . . add trimmings to dishes, after browning in hot fat, such as Spanish rice; macaroni and cheese; use in the sauce. for spaghetti and add to vegetable casseroles. » » »
AFTER sauteeing grind or chop and combine with others meats for added flavor; add to meat patties or loaves to scrambled eggs or brains , . . chop or grind meat trimmings and add to dressings and stuffings for richer, tastier flavor . . , use crisp, sauteed rind, ground, as a topping on casseroles in place of the crumbs, * for an added savory touch,
Take a leaf from a Swiss notebook and let Swiss cheese make your vegetable a “dish of distinction.” Cauliflower, broccoli, egg plant and potatoes are winter fare which take to Swiss cheese like a ski-jumper takes to an Alp. Quick, easy, stimulating—if you know how.
» " CAU LIFLOWER BERNESE Boil a whole, firm -cauli-
flower®Do not over cook. Put into - a buttered baking dish. Cover with a mixture of onehalf pound Switzerland Swiss cheese, grated, one-half cup crumbed rye bread, one and onehalf cups cream or milk, and three egg yolks, nutmeg, pepper and salt to taste. Sprinkle melted butter over all' and bake un-
til topping is golden brown.
Serves six.
Meat Goes With Soup
Hearty meat sandwiches complement soup on any winter's day. Here are perfect matches. For instance, bacon and prune sandwiches are outstanding with vegetable soup. Prepare the sandwich spread by addin crisp bacon bits to choppe prunes, moisten. with mayonnaise. Frankfurter sandwiches are excellent with both lima and navy bean soup. To make these, put frankfurters through a food chopper. Franks Aare ready-cooked so further heating is not necessary. » » » COMBINE the ground meat with chopped sweet pickle and moisten with mayonnaise. To go with split pea soup combine bits of dried beef with whipped cream. cheese. And when serving potato soup turn to “plump bacon and tomato combinations.
_ SUNDAY, DEC. 9
Swiss Close Ground Beef | Will Add Zest Can Make —
‘Many Dishes
MEAT loaves and patties are not the only dishes you may prepare from ground beef. Casseroles ‘are one more tempting use of ground meat. For a quick casserole, combine browned ground beef with minced onién. Moisten the meat with tomato soup and slowly simmer for a few minutes. Then top the casserole with drop biscuits or form a complete biscuit crust over the dish and cook in a 450° F. oven for 12 to 15 minutes, or until the biscuits are baked. LJ H ~ ANOTHER first in casseroles combines ground beef with spaghetti,” Again after browning the meat, combine it withminced onion and with cooked spaghetti. Complete the combination with mushrom soup. Or, if you prefer, use canned spaghetti and tomato sauce to make the
dish, cover and cook in a moderate oven for 30 to 45 minutes,
» » » ALTHOUGH close to the patty form, ‘porcupines’” may
be a dish you have overlooked. In this case, combine ground beef with bread crumbs, onion, salt and paprika. Form the meat into balls and then roll in rice, pressing the rice firmly into the meat mixture. Place the rice-covered balls in a pan, pour diluted condensed tomato soup over them, cover the utensil and let the porcupines slowly simmer for about 45 minutes.
Buy Appliances for Gifts Now... a Small Down Payment Will Hold Them in Layaway for Christmas!
479%
THE FINEST 10-cubic foot
food, foot capacity.
Superb Styling! Superb Gift!
EB Refrigerator
Freezer made by General Electric , , . each compartment has its own separate door, is separately insulated and refrigerated. Freezer compartment holds up to 70 pounds of frozen * refrigerator holds standard 8-cubic
72.00 Down—5.75 Per Week
refrigerator-
shouts "Compare!"
i
Wasson's—Downtown GE Headquarters—Monument Store
wun
Plus an Extra-High-Speed Calrod Heating Unit
and two spacious storage drawers.
Double Oven, Push-Button Range
@D Constellation
IMAGINE! Two-oven cooking with push-button controls in this de luxe G-E Range! And at a price that
249%
52.50 Down—1.20 Per Week
genious G-E triple-Control!
Hot Water When You Need It
Wi&) Water Heater
gi 15, Bown
{ RUST AND CORROSION resistant; baked synthetic enamel finish; average of three inches of Fiberglas insulation enclosing tank; tem-
perature and pressure relief valves. Plus, in-
154.50
*Installed according to Indianapolis Power & Light Co. plans only.
15.50 Down—1.95 Per Week
0, 1951
# Mou Awa
the part the thea She including told me spend th Grassi. I ing Unic . Philip, v Republic Waldorf
TH] ers and mous fl: with the playing dent and Lew presiden slightly microph skill Pau of Cana few ligh tion tha The were Lo Mrs. Ru and Rob