Indianapolis Times, Indianapolis, Marion County, 20 March 1952 — Page 6

- Nairy heads the

Sunday BREAKFAST: Baked apples, link pork sausages, corn bread, butter or fortifled margarine, sirup or honey, coffee, milk. DINNER: Oven barbecue chicken, baked potato, succotash, French bread, butter or fortified margarine, let-

rhubarb pie with cheese, coffee, milk. SUPPER: Franks and dumplings, green salad, buttered, toasted English muf-

olate cake, tea, milk,

Wednesday BREAKFAST: Prune juice, soft - cooked eggs, quick-mix muffins, butter or fortified margarine, coffee, milk. LUNCHEON: Tuna creole on steamed rice, celery and lettuce salad, gingerbread squares, tea, milk, DINNER: Braised lamb shanks, gravy, mashed potatoes, buttered kale, rye bread, butter or fortified margarine, head lettuce, dressing, California topsyturvy orange pudding, plain or whipped cream, coffee, milk,

‘Menu Ideas for the C

tuce and watercress -saiag,

fins, tart current jelly, chog-

LOAFING MATTER—Ch

icken and corn |

a toasted loaf.

Monday BREAKFAST: Grapefruit, oatmeal with cream, hot cross buns, coffee, milk. LUNCHEON: 8cotch barley broth, bread sticks or Melba toast, raw carrot and celery sticks, apple ple with cheese, tea, milk. DINNER: Fresh fruit cup, chicken pie, buttered lima beans, head lettuce salad, Thousand Island dressing,

vanilla crumb pudding with sauce, coffee, milk.

Thursday ¢ BREAKFAST: Grapefruit

juice (frozen or fresh), ready-to-eat ls bacon and eggs, enriched toast,

butter or fortified margarine,

coffee, milk. LUNCHEON¢ Cream of asparagus soup, crackers,

chopped tongue and pickle sandwiches, radishes, baked apples, cookies, tea, milk. DINNER: Sauerkraut pie with frankfurters, baked potatoes, hard rolls, butter or fortified margarine, cabbage and celery salad, lemon meringue ple, coffee, milk,

— LUNCHEON: Fluffy eggs

‘coconut, leftover cake, cof-

oming Week

Tuesday BREAKFAST: Orange juice, oatmeal, crisp bacop, hot cross buns, coffee, milk. LUNCHEON: Leftover chicken in mushroom sauce, (canned condensed soup), on toasted English muffins, celery, ginger pears, cookies, tea, milk. DINNER: Kidney ple with biscuit topping (using celery, potatoes, carrots and onions), pickled beet salad, bread, butter or fortified margarine, orange and grapefruit with

fee, milk.

Friday BREAKFAST: Mixed tomato and grapefruit juice, ready-to-eat cereal, French toast, sirup or honey, coffee, milk. .

on toast with sardines and lemon slices, apple and cabbage slaw, molasses cookies, tea, milk. . DINNER: Frozen fish fillets baked in lemon butter, parsley, new potatoes, canned peas with minced onion, enriched crusty bread, butter or fortified margarine, head lettuce and tomato salad, French dressing, Danish pudding, light cream, coffee, milk.

Garden Club Lists Committees For '52 Home Show Activities

(GARDEN CLUB committees for the the 1052 Home Show have

been announced.

Mrs. Fred Baker is chairman of the schedule committee for table setting competition. Assisting her are Mrs. W. L. McCoy and Mrs. P, A. Hennessee. Staging committee chairman for table Settings is Mrs. Paul R. Pike. She will be assisted by Mesdames Earl McDonald, Thomas Wendt, G, E. Schloot and Willlam Edwards,

w » ~

MRS. RAY THORN heads the judging committee for table settings. Mrs. F, A. ‘Hackett and Mrs. E. J. Dieckman are on her committee. Mrs. Emil~Koehler is ticket

chairman of the Garden Club breakfast Apr. 22 at the Home Show. A style show will highlight the day’s activities. The clubs also will sponsor an exhibit at which gardening hints and landscape information will be given,

- » [J GARDEN CHAIRMEN for clubs putting in Home Show gardens are Mrs, A. E. Pitcher, Rainbow Gardens Club; Mrs. Mary Leslie, Garden Gate; Mrs. C. T. Helm, Arbutus; Mrs. Lee Edwards, Broad Ripple; Mrs. Cecil Martin, Garfield; Mrs. Vera Soots, Crooked Creek, and Mrs. Burke Nicholas, Forest Hills. Mrs. R. R. Scott and Mrs. Corwin T. Geyer are the representatives on the Indianapolis Home Show board of directors. Mrs. James E. Jobes is director of the Central West ‘District of

the Garden Club of Indiana. Tickets will be available through the garden clubs of the Central West District and at all of Hook's 27 stores. On the week-end of Apr. 4-6, Roselyn Bakeries will sponsor a special Home Show cake and ticket sale. : The theme of the dining exhibit will be “Dining the Modern Way.” Apr, 18 there will be a “Tele-Snack Table for the Teen-Age Crowd.” Apr. 20 an informal table, “Brunch in the Country,” will be on exhibit, ” - ~ » A CANDLELIGHT dinner using fine textured material will be the theme of the Apr. 20 exhibit. Apr. 24 there will be a buffet supper table, keyed to the 500-Mile Race. Apr. 26 the exhibit will cover a summer luncheon “for the girls.”

Card Party Chairmen Are Named by Guild

OMMITTEE chairmen for the Apr. 18 annual card party of the Sunnyside Guild will report at the

Apr. 7 luncheon meeting in the Marott Hotel. Mrs. E. W. Dyar and Mrs. Guy Morrison are chairmen. Reviewing their plans will be Mrs. Robert Zaiser and Mrs. Nordeau = Heaps, decorations; Mrs. George Shaffer and Mrs, George Kohlstaedt, tickets, and Mrs. R. W. Hiatt and Mrs. Robert J. Clarke, table prizes. Mrs. Howard Linkert and Mrs. Erwin B. McComb, cards and tallies; Mrs. John A. Crawford and Mrs. Fred Melcher, table hostesses; Mrs. James F. Roberts and Mrs. Herbert Baumeister, special prizes; Mrs. W, B. Currie and Mrs. Francis Baur, cigarets, and Mrs, Charles T. Moreland and Mrs. Edward Schoenberger, candy. Party hostesses will be Mrs. Kurt W. Schmidt and Mrs. E. R. Grisell. ion Mrs. Charles Gardner will be

ITSC Units To Elect

Victorian and Stephen Collins Foster Chapters, ITSC, will both elect officers at their meetings tomorrow. Mrs. Clark B. Hicks, 3760 N. Pennsylvania St., will be hostfor the noon luncheon of the Victorian Chapter, Mrs. Ray F. Hanger will speak. Mrs. E. C. Rumpler will be guest speaker for the latter chapter's 1:30 p. m. meeting in

the 38th St. Branch, Indiana

National Bank, Mrs. E. E. Dunlap, hostess chairman, will be assisted by Mrs. F. G. Emrick and Mrs. Paul Stauber. Mrs. William Mcnominating committee, .

hostess for the 12:30 p. m. luncheon at the Marott. Mrs. Grisell will preside at the 11 a. m. board sessions and 2

_p. m. business meeting.

Mesdames David F. Stone, Edward Boyer and Crawford will have charge of the April party for patients at the Sunnyside Sanatorium.

Northwestern Alumni Undergraduates students and their parents as well as members will be at the Northwestern University Alumni Club meeting at 7:30 p. m. Tuesday. It will be in the 38th St. Branch, Merchants National Bank. Conversation will center around. the forthcoming concert of the Northwestern Men's Glee

Club Apr. 17 at the World War Memorial.

Guest speaker will be Robert J, McNulty, Evanston, who is assistant director for the university’s alumni group.

Rockford Alumnae

Mrs. Howard M. Henderson, 3618 N. Oxford St., will enter

Book Review Set By College Guild

Sister Clarence Marie will review “Room for One More” (Rose) at tonight’s annual book review of the Marian College Guild. : The program will be at 8 o'clock in Clare Hall at the college. : Mrs. John F. McCann, chair-

man, will be assisted by Mes-

dames Margaret Gallagher, William Baker, E, T. Orth, Charles Bruns, F. E, Blaes, Joseph Drake, L. J. Beckerich, M. E. Haney, H. J. Method, C. H.

Schmidt, Herman Reder and.

tain the Rockford College Alumnae Club at 8 p. m. today.

Civic League Table tennis, cards and dancing are on the open house program of the Fall Creek Civic League, at 7:45 p. m. tomorrow. Headquarters are 4501 Evanston Ave. Red Cross speaker. Arrangements for a candidates meeting May 16 will be made by thé Lawrence Township Republican Women’s Club over a noon covered-dish luncheon tomorrow,’ Hostess will be Mrs. Marion Walker, Lawrence. Mrs. Ethel B. Dennis will preside.

Elizabeth Rainey _ ‘The big event for members of the Elizabeth Rainey Business and Professional Women's Club will be Tuesday. The organization charter will be presented at a 6 p. m. dinner in the Warren Hotel. Miss Virginia’ Criime is taking reservations until Monday noon.

will send a

Sorority to Hear Of Home ldeas

Charles J. Keeler, Keeler, Inc., House of Ideas, will talk on “Ideas for the Home” at the 8 p. m. meeting today of the Indianapolis Alumnae Chapter, Zeta Tau Alpha Sorority. The session will be in the Butler University Chapter "House. ‘Mr. Keeler will supplement his ussion with a sound movie on color harmony and room arrangement. An open

“discussion will follow. ; Mrs. H. H. Blankertz is chair-

! man of hostesses.

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THE INDIANAPOLIS TIMES

uck MEAL—Corpeq beef hash,

By JOAN SCHOEMAKER Times Fool Editor

UXURY MEALS can come from a can. The active clubwoman is often criticized for opening a can of something and serving it to her family instead of wellplanned balanced meals. Any woman who wants good

meals, whether they must always be economical or not, can serve canned meats and still have that plain American air at hér table. Canned. chicken, corned beef, pork sausages and luncheon meat can be more than just emergency items on the pantry shelves. The chicker, boned and packed tightly, is handy for chicken and noodles, chicken and dumplings, chicken a la king or, less commonly, chicken and corn in a toasted loaf. » » » CANNED corn beef hash can be turned into a greased casserole and heated in the ovan or fashioned into patties and topped with onion, cheese, horseradish or tomato sauce before _brofling. Canned corn beef goes with more than the proverbial cabbage. It can also be made into a skillet pie similar to other meat pjes. Sausages, canned, can be treated like sausages, [resh. They will fit into breakfast, lunch or dinner menus, For the mainstay in a substantial meal, serve pigs in blankets. Canned luncheon meats are just as usable diced and creamed as they are sliced for sandwiches. » . ” PIGS IN BLANKETS 1 ¢. pork sausages 2 c. sifted all-purpose flour 4 tsps. baking powder 1; tsp. salt J; ¢. shortening 3, c. milk Remove drippings from sausages. Resift flour with baking powder and salt. Cut in shortening and add milk to make soft dough. Pat and roll out to about one-third inch thick. Cut in squares; wrap each sausage in square of dough. Place oneinch apart on ungreased baking sheet. Bake in oven (450 degrees F.) about 12 minutes. Serve immediately. Creamed green peas are good with this dish. rd un ”

CORNED BEEF HASH

1 regular size can corned beef |

2 Irish potatoes 1 medium-sized onion 2 tbsps. butter Salt and pepper Cut up corned beef and peel and cube potatoes and onion. Boil in pan or pressure cooker until done. Mash with potato masher until evén consistency. Mold into cakes and fry in bacon drippings or spoon into greased hot skillet and brown on both sides. Serve for four to six with pickles, relish or catsup. Pl ” - CHICKEN AND CORN IN TOASTED LOAF 1 loaf unsliced enriched bread Melted butter 13 c. butter 1; e. flour Few grains pepper 8 chicken bouillon cubes 1 o. hot water 1 tall can evaporated milk 1 (12-0z.) can whole kernel corn : 2 ¢. cubed canned chicken Cut ‘crusts from bread and scoop out inside to form a shell about three-fourth-inch thick.

Area Speech Contest Set

International Toastmistress Clubs will hold their area speech contest at 6 p. m. Saturday in the Marott Hotel. Contestants will be Miss Helen Rockstroh, Terre Haute; Mrs. Evan Aler, - Indianapolis Club; Mrs. Esther Janes, Crossroads, and Mrs. Dixie Keithley, Meridian.

Mrs. John D. Ennis, also of |

Terre Haute, ITC secretary, will be toastmistress. The topic

mistress will be Mrs. Lawrence |

Kidd’ of Dayton, O., Athenian Club. : Another Daytonian, Miss Gertrude Bonholzer, ITC -parliamentarian, will present awards, Specjal speaker for the contest will be Mrs. Nora Jane Carey. - Miss Edith Martin, Crossroads, will preside.

Miss Flick is Hostess

Miss Ruth Flick, 33 8. Linwood Ave, will" be hostess for the 8 p. m. meeting of the Fri-

‘day’ Evening Cross Town Club

tomorrow. :

~2-tbsps:-fat————

(Save crusts and crumbs to toast and store in covered container for recipes calling for fine, dry crumbs.’ Brush shell inside and out with melted butter and place in hot oven (500 degrees F.) to brown.

Melt one-third cup butter in top of double boiler and blend in flour and pepper. Dissolve chicken bouillon cubes in hot water and add to evaporated milk. Stir over low heat until smooth and thickened. Set over hot. water, cover and cook: 10 minutes. Add drained corn and chicken. Add salt, if necessary, to taste. Fill and surround toast. ed bread shell with chicken

OZ. can

Sie

matoes

Free Cook Book—

2 c. flaked cooked fish or 14-

114 ec. soft bread crumbs 3; c. cooked or canned to-

Market Basket—

THURSDAY, MAR. 20, 1052"

Oranges, Grapefruit

Among Choice

FRESH FRUITS APPLES Higher, scarce... . AVOCADOS — California crop * more plentiful. - BANANAS—S8till scarce; high. DATES—Cheap; plentiful. GRAPES—Almost off the market. GRAPEFRUIT—Excellent quality; plentiful; inexpensive. LEMONS—Reasonable. LIMES—High. ORANGES — Cheapest this week. PINEAPPLE — Shortcrop;

scarce. STRAWBERRIES — Very very scarce. » = ~

FRESH VEGETABLES: ARTICHOKES — Improving in quality. : ASPARAGUS — High; quality fair; scarce. BEANS—Cheaper; more plentiful; quality better, BEETS—Fair supply. BROCCOLI — Reasonable; fair supply. . BRUSSELS SPROUTS —Scarce. CABBAGE—Quality good; moderately priced. CARROTS—Good buy. CAULIFLOWER—Irregular in quality; reasonably to high priced. CELERY — Good supply and quality.

SD 0 a 5 ea OO 69 8 OR 68 60

. ‘SAVORY FISH LOAF

1 egg, beaten 2 tbsps. melted fat 1 tbsp. minced onion 1; tsp. savory seasoning Salt and pepper to taste

Combine all ingredients and pack into greased loaf pan. Bake at 350 degrees F. until firm (about 45 minutes). Serve with a hot tomato sauce or with white sauce to which chopped hard-cooked ‘eggs and a little lemon juice have been added.

(This recipe ‘will fit a 3x5"

st Buys CHIVES—Ample supply. COLLARD GREENS--Off the market. CORN—Excellent quality; faire ‘ ly high. CUCUMBERS—Scarce; high. EGGPLANT--Fairly high. ENDIVE — Moderately priced; fair supply. HEAD LETTUCE—Reasonable; good quality. KALE —A little high. LEAF LETTUCE — Hot house crop in good supply; excellent quality; cheap. MUSHROOMS—Falirly high. MUSTARD GREENS — Avallable. : ONIONS—Slightly higher. PARSLEY—Good supply. PEPPERS—Moderately priced. POTATOES—Scarce. RADISHES—Quality and supply good. RHUBARB—HIigher; scarce. RUTABAGAS—AImost off the market. SPINACH—Very good supply. SQUASH—Luxury item. SWEET POTATOES — Very high; scarce: TOMATOES—Fairly high; quale ity good. TURNIPS—Fair supply; moderately priced. WATERCRESS—Ample supply, |

index card.)

sto RT

———— Ent Se),

mixture, Serves six. / ' r conven wiz sinner ee. Meat Recipes of All Kinds Are Abundant

2 tbsps. enriched flour 1; tsp. salt 2 tsps. prepared mustard 1 tbsp. horseradish 1'5 e. vegetable liquid and water 2 tsps. lemon juice 1 e. corned beef 1!; c. fresh or canned peas Met fat in skillet and in flour, salt, mustard horseradish. Gradually add vegetable liquid and water apdcook until thickened, stirring constantly. Add lemon juice, corned beef and peas. Bring

stir and

mixture to boiling point. Drop

dumplings by tablespoonfuls on corned beef mixture, as desired. Cover and simmer 20 minutes.

FAMOUS

Ploradale

SCARLET ZINNIA

CLIMALENE used with goap or detergent gets clothes cleaner than soap

Meat recipes, 40 pages .ull, tell everything from how to broil a steak to how to use cold cuts. Selecting meats, canned or fresh, should be done according to the recipe and special requirements. To give your meals real character select a meat or meat dish first and plan the extras to fit. The recipe for pigs in blankets included in the main food ieature today is from the booklet. An economy food recommended in the collection is Pot-Au-Feu which begins with brisket of beef and ends with a complete meal in one dish.

TT POT-AU-FEU 8 pounds brisket of beef 3 quarts water 2 tsps. salt 4 pepper corns Bouquet garni 1 tsp. minced parsley 1; tsp. each thyme, bayleaf 1 small cabbage, quartered T onion, stuck with 2 cloves 5 small carrots 6 slices dry French bread Cover meat with water. Add salt, pepper and bouquet garni made by tying together sprigs of celery, thyme, chervile and sometimes marjoram, rosemary or summer savory. Simmer

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three hours.” Add vegetables and cook until they are tender, about 30 minutes longer. Slice meat and arrange on a platter with vegetables. Strain broth over bread placed in a tureen or bowl, . “ tJ

FOR ADDITIONAL recipes for yourself and your friends, send for your free copy now, Address a post card or letter to Joan Schoemaker, Food Editor, The Indianapolis Times, Indianapolis 9. No postage is required. The book will be mailed directly to you in approximately two

weeks. Mail at once, for this offér closes next Tuesday.

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THE date for the The deadlin they must judging. A total o prizes is bein all-expense p York for a t sntertainment contest is 8 Times in co-C National Nee A registrat printed in th day for those dicate immed to submit ent First and s will be given First prize | classification the national f New York in

~ IN THE I prize in each fications is

$20.

" things

First prize contest is $1 fication. In ¢ prize winners finals will re expense-paid If any Time first in nati they will rece $100 award Here are the The contest and men of a reached by 'I employees Of and their im Professional makers are n Contestants many garmer provided eacl companied by blank which v able free.

# ‘THE DEC will be final, duplicate prize Judging wil ship, neatness ness, suitabil fabric used.

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above 18 yes entry in thi made from : mercial patte cial or newspa are three cla:

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NOTE: He series by Joh ing counselor how to make doors living plan now will for all your |

By JO!

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