Indianapolis Times, Indianapolis, Marion County, 20 December 1951 — Page 13
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Sunday
BREAKFAST. Orange juice, crisp bacon, griddle cakes, butter or . fortified margarine, sirup. DINNER: Oven barbecue chicken, mashed potatoes, buttered - broccoli, hot biscuits, butter or fortified margarine, molded grapefruit and chopped cabbage salad, French dressing, hot apple crisp. SUPPER: Cold sliced ham, potato. cakes, fruit salad, cooked dressing, enriched erisp rolls, butter,
Thursday
BREAKFAST: Baked apples, oatmeal, raisin toast, butter or fortified margarine.
LUNCHEON: Creamed tuna fish, steamed rice, cabbage and celery salad, enriched bread, butter or fortified margar ine, filbert , tea; milk. DI N N E R: Frankfurters, mashed potatoes, sauerkraut, rye bread, butter or fortified margarine, cranberry-apple pie, coffee, milk.
Monday BREAKFAST: Prune juice, ready-to-eat cereal, scrambled eggs, enriched toast, butter.
LUNCHEON: Casserole of .
° mixed vegetables in cheese sauce, whole wheat bread, , butter or fortified margarine, custard with cranberry sauce, tea, milk. DINNER: Fried fish fillets, tartar sauce, parsley boiled potatoes, buttered spinach, broiled tomato halves, enriched bread, celery, gingerbread.
Friday BREAKFAST: Tangerines,
cooked whole grain cereal,.
cinnamon toast, coffee, milk.
LUNCHEON: Spaghetti ‘and cheese, enriched crusty rolls, butter or fortified margarine, apple and cabbage salad, chocolate cupcakes. DINNER: Catsup beef f'stew with rice, quick shredded . cabbage, rye brefid, butter or fortified margarine, raw carrot sticks, apple pie.
RENEE AT TER EERO RNR INNO NRT NNR RRR RN NAN EARN RN PRR aS NANO NRTA R RR ENON TIAN RRR URANO NOR RRR RRO ORY
‘Menu Ideas for the Coming Week
(left), Christmas tree (right).
Wednesday
" BREAKFAST: Sliced oranges, buckwheat griddle cakes, butter or fortified margarine, sirup. coffee. LUNCHEON: Toasted peanut butter sandwiches, cole slaw, canned grapefruit sections, cranberry cupcakes. DINNER: Veal balls in sour cream, steamed rice, frozen {ima beans, crusty bread or rolls, butter or fortified margarine, lettuce hearts, French dressing, hut and date squares.
Saturday
BREAKFAST: Applesauce, ready -to - eat cereal, French toast, honey or jam. LUNCHEON: Creamed sliced hard-cooked eggs and
peas on toasted muffins, raw carrot sticks, cookies.
DINNER: Minced chicken on toast, giblet grayy, spoon bread, buttered green beans,
apple and celery salad, dressing, gingerbread.
Weather Takes Pineapples Off the Market
FRESH FRUITS A PPL E S—Plentiful; able. AVOCADOS—Inexpensive. BANANAS-—S8lightly scarce. COCONUT~Moderately priced.
reason-
CRANBERRIES — Scarce; high.
DATES—Cheap; abundant. GRAPES-—Very good buy; inexpensive. GRAPEFRUIT—Plentiful. LEMONS-—Ample supply. LIMES-—Adequate quantity. ORANGES—Plentiful; California navels reasonable. PEARS—Ample supply. PERSIMMONS-—Mostly ripe. PINEAPPLE-—Off the market temporarily. TANGERINES—Very able; fine quality.
over-
reason-
FRESH VEGETABLES ARTICHOKES—Scarce. BEANS—Cheap; abundant BEETS—Expensive; scarce.
BROCCOLI—Moderately priced. BUSSELS SPROUTS — Rea-
sonable. CABBAGE—A little higher. CARROTS—S8lightly higher. CAULIFLOWER—Fair buy.
CELERY—One of the cheapest
and best buys. CHIVES—Scarce.
COLLARD GREENS-—Off the
market temporarily. CORN—Some available. CUCUMBERS—High. EGGPLANT—Expensive.
ENDIVE—Very fine buy in re-
lation to head lettuce. HEAD LETTUCE—Higher.
what big dreams
Little folks have for Christmas morning about Santa and
Lote Santas will still find a good selection of TOYS, BOOKS and GAMES on our Famous Fourth Floor.
Pull Toys Wheel Toys Dolls Trains Doll Carriages ‘Play Dishes
Stoves PO
Doll Clothes Play Luggage Metal Soldiers - Circus Sets Toy Speedway Teddy Bears Stuffed Animals Wagons . Chairs Desks . Tables
gharles Mujer od Company
Color Books Mechanical Toys Toy Autos Toy Trucks Floating Toys Games Educational Toys
n Ww. Washington Street 1) Indianapolis
KALE—Reasonable. LEAF LETTUCE—Plentiful. MUSHROOMS-—High; supply irregular, MUSTARD GREENS-—High. ONIONS-- Moderately priced. PARSLEY-—Abundant. PEAS—Luxury priced. PEPPERS—Cheaper, pensive. POTATOES—High. RADISHES—Much cheaper. RUTABAGAS-—Scarce; high. SPINACH — Irregular quality; moderately priced. SQUASH--Scarce. SWEET POTATOES-—High. TOMATOES—Slightly higher. "TURNIPS—High. WATERCRESS—Scarce due fo weather,
still ex-
. Broccoli
Art layout by J. Hugh O'Donnell.
THE OLD-FASHIONED WAY — Decorate your Christmas tree with traditional gingerbread cookies make a cereal snowman (center) or a cookie
‘can
Sa 80 anh ead ERENT EEE EERE EAE E ERIN NEA RISE I NIN ENI ERNE IRIeRI asset aenas eran nteRaan
Broiled grapefruit Shirred eggs
Boked ham | Sweet potato and orange casserole
Ham sandwiches Cranberry sauce
THE INDIANAPOLIS TIMES
Thoughts
. Children—Both Young and Old—Delight i In Gingerbread Cookies at Christmas
By JOAN SCHOEMAKER Times Food Editor
ISIONS of sugar
plums . .. They won't be hard for
mother to make if she
combines the modern with the traditional this Christmas. Cookies, gingerbread, of course, can be decorated easily to hang right on the tree. The old-fashioned Christmas include regular gingerbread men, gingerbread houses, the animal zoo, Santa Clauses, and for a touch of the modern, Rudolph, the red-nosed reindeer. To carry cookies completely through your Christmas decorating, make a cookie ChristThis is mas tree. All these ideas were carried out in the kitchen of Ayres’ Tea Room. The recipes follow. The Tea Reom also will carry imported French lollipops and hard ‘candies intricately decorated with tiny colored fruits and flowers. Puffy cereal is used to make the candy snowman. Combine two and one-half cups light corn sirup, a teaspoon salt and a tablespoon vinegar. Cook until a few drops in water form a hard ball (225 degrees F.). Remove from heat; add onethird cup butter or margarine and two teaspoons vanilla, stirring only enough to combine. Mixing quickly, gradually pour cooked sirup over 15 cups of puffy cereal in a large greased bowl. Using about twothirds of the mixture, shape the snowman’s body over an empty coffee can, turned upside down. Turn right side up and fill in additional candied cereal to curve over the edge of the can. Shape remajning candied cereal to form the head. Make the face and buttons using
BREAKFAST
Coffee or milk
DINNER
Onion soup
SUPPER
the fourth in a series on holiday entertaining.
Cinnamon toast Butter or margarine
Tossed salad Cranberry jelly id Hot rolls with butter = Vanilla ice cream with mincemeot
chocolate mints, cherries. and pecan halves. A lace doily can be inserted between the head and body for a collar. If the cereal hardens before shaping is completed, put in a moderate oven for a few minutes to soften.
” = 8 O° CHRISTMAS TREE COOKIES 13 c. butter 15 ec. shortening 2 c. sugar 2 eggs
2 tsps. vanilla 4 c. sifted enriched flour 1 tbsp. baking powder 1 tsp. salt 13 ce. milk
*3 c. uncooked oats
Cream butter and shortening. Gradually add sugar and cream well. Beat in eggs and vanilla. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in rolled oats. Chill dough. Roll out on light-
ly floured board to one-fourth
inch thickness, For each tree cut into eight five-pointed stars, the first one four and one-half inches in radius. Each one will be onehalf inch smaller in radius. Cut two of the small one-inch stars for the top. Cut 16 round cookies one-inch in diameter for in-between the stars. Each of the stars and round cookies will need a round hole in the center for a rod for the stand. Bake on a greased baking sheet in a moderate oven (350 degrees F.) for 12 te 15 minutes. Frost the cookies with a white snow made by adding one-fourth .teaspoon cream of tartar to one-half cup egg whites. Beat -until frothy. Gradually add five cups sifted confectioners’ sugar, beating vigorously with an - electric mixer or rotary egg beater until thick and fluffy.
n n ” FASTEN FIRMLY a 15-inch rod in the center of a firm six-
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Christmas cookies Coffee or tea
YS 3
inch square tree bas. Frost each cookie with a thin coating of the snow icing and slip the cookies over the rod. First, the largest star cookie, then three round cookies; then the next largest star cookie and then three round cookies. Continue this process, using only two round cookies until only the two smallest stars are left. Fasten these together with thick icing and stand on the “tree” with icing holding the stars on one of the points. Now decorate with snow frosting on branches and drifts of snow on the base which can be covered with aluminum foil. A rosette of frosting can be put on each point of the stars and birthday candles placed in the frosting, if desired, This recipe makes two trees. It takes approximately two and one-half hours to make one tree. » ~ ©. SANTA OLAUS COOKIES Beat together wuntil smooth and light one cup fat, twothirds cup sugar, three-fourths teaspoon salt, one teaspoon flavoring and exactly one-third cup eggs (about two). Add three cups sifted and measured all-purpose flour. . Wrap in waxed paper. Chill at least two hours. When using whites of eggs only use three and one-half cups flour. Use pastry canvas for rolling cookies. Use three-dimensional Santa Claus cookie cutters
available in Ayres’ fifth floor |
kitchen wares department.
Bake at 325 degrees F. until |
a light brown. Cut raisins in half for eyes and secure with icing. Use a thin sugar icing for the hat, cheeks and nose, and decorate with red sugar. Coconut secured with icing makes the eyebrows and beards and thicker icing makes Santa's “fur-trimmed” hat. - o »
GINGER ANIMAL COOKIES 1 c. sugar ] c. lard or vegetable shortening eg at 1 ¢. mild molasses 4 c. flour 2 tsps. baking powder 4 tsp. soda 1 tbsp. ginger Pinch of salt Cream shortening and sugar; add egg and molasses. Sift flour, baking powder, soda, ginger and. salt together. Add to creamed mixture. Mix well and store in refrigerator for several hours. Roll as thin as possible on pastry canvas.
Cut into gingerbread men,
SEAN ENNEATNERTRRRINIRNANNEN
o
, : " Boies * —— ne ‘An Exotic Recipe . : APPLE CHARLOTTE 25 lbs. fine apples Sugar Armagnac brandy
PEEL APPLES, halve and seed. Then cut across in thin slices.” Put these slices in & bowl and sugar them. Wet them well with Armagnac brandy and let stand two or three hours, turning quite frequently. Put a round of buttered paper in the bottom of a well-buttered shallow mold and apply a strip of buttered paper around the sides. (A cake pan with a detachable bottom will do.) : Lay the marinated apple slices carefully in concentric circles in the mold, sprinkling in fine bread crumbs, fine granulated sugar and lots of little bits of butter, as your fancy tells you. Repeat until mold is filled. (The whole must be very closely packed.) . : Cook in a moderate oven about oné and one-half hours, standing the mold in a shallow pan of water. i: Unmold, remove butter papers and pour over the hot dessert three good big liquor glasses of the Armagnac brandy, which has previously been warmed with sugar to sweeten. Quickly set afire and rush to the table. *
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WIESE E RENNER ESET RESTS SR
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STREET FLOOR
That Ever Fooled the Expert's Eye
: The Most Reasonable Facsimiles
houses, Christmas trees or ani- |
mals using either cookie cutters or cardboard patterns traced from story books. Bake until brown in a moderate oven (350 degrees F.).
Lines, such as folds on dresses and expressions on faces, can be drawn on the unbaked dough with the dull edge of a knife. Trim with a frosting made of one-half cup sugar, one egg white and a pinch of cream of tartar. The frosting may have to be thinned with water or thickened with a little powdered sugar as you work with it in the eake Seoupater. ” TINT ™E ICING according to cookie decorated. Spots of orange icing can decorate the giraffe.” “Snow” can decorate the roof and ground in front of the cookie house. Colored icing ribbons form collars on the animals and gingerbread men. Silver cake decorations, colored sugar and drops of icing all lend expression to the cookies.
Rudolph the red-nosed rein-
deer can have a marachino cherry or a red icing nose. His | icing harness can be studded with a contrasting icing. | If the cookies are to be hung | on the tree, buy enough paper |
“clips for each cookie. Press a |
paperclip between each cookie | and an extra strip of dough be- | fore it is baked. Tie on the tree with red ribbon or yarn.
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