Indianapolis Times, Indianapolis, Marion County, 27 March 1952 — Page 6

IN A STEW—Lamb neck slices with vegetables.

Timely Tips Offered -

On Cooking

of Lamb

By JOAN SCHOEMAKER Times Food Editor

Mom had a little lamb,

He was quite versatile;

He was the pride of every meal .

When cooked in our Times’

Times’ style could begin with roast leg of lamb, lamb rosettes or lamb and bacon whirls so near the first of the: month's economy wave,

No matter what style you use, be sure to observe the basic rules of cooking lamb. First cook it slowly, cook it through and serve it hot. Good for roasting are leg of lamb, crown roast, loin and rolled

shoulder. Broiling should be left for rib and loin chops Round bone shoulder chops,

neck or breast meat and lamb shanks are easily braised. Stew is good made from lamb shanks or shoulder or breast meat,

Whether you buy lamb for purely ecoriomy reasons, as a spring tonic or because it's a favorite, you'll find certain cuts economy buys now that spring is here. ” » »

ROAST LEG OF LAMB

Leave the thick skin which covers the lamb on a five to six pound leg of lamb. Place on rack of uncovered roasting pan with skin side up. If desired, make three or four narrow slits in the meat down to the bone and force tiny slivers of garlic into the openings, Rub with salt and pepper and roast in a 325 degree F. oven for 35 minutes for each pound or until the meat thermometer placed so that the bulb reaches the thickest part of the meat, reaches 175 degrees F. This makes two to three servings per pound.

For a rosy pear garnish simmer Whole fresh peeled pears in sugar sirup until tender. Re-

ARNE RRR Ney

Sunday BREAKFAST: Preserved figs, ham and eggs, readymix muflins, butter or fortified margarine, strawberry jam, coffee, milk. DINNER: ‘Roast leg of lamb with pear garnish, browned potatoes, fresh as paragus with lemon butter, hot rolls, tossed salad, ice eream with pineapple sauce, coffee, milk. SUPPER: Oyster crackers, cheese tray apple slices, tea, milk, °

stew, with

Wednesday BREAKFAST: Sliced bananas, jelly omlet, enriched toast, butter or fortified margarine, coffee, milk LUNCHEON: Tomato juice, baked elbow macaroni

Ce EARN RRO Fa RENNER IA AS ERI ra RAR NINN e ERs eR TRAIAN IRR RRR R ar AINA ARISEN NARs

and cheese, whole wheat bread, cabbage and apple salad, peanut cookies, (fa, milk. DINNER, Cape of Good Hope rock lobster in shell, steamed rice, buttered tiny canned peas, crusty rolls butter or fortified margarine, watercress and grapefruit salad, French dressing, lemon meringue pie, coffee, milk,

: : .

Free Cook Book—

style.

move pears and add a bit of red vegetable coloring to. sirup. Apply Sr to cheek of pear and serve Wi nest of greens. . » ” LAMB AND BACON WHIRLS 15 Ib. sliced bacon . 11; Ibs. ground lamb 1 tap. salt : 's tsp. pepper 1; tsp. marjoram I thap. Worcestershire sauce 1 c. cornflakes 3 ‘thsps. water Arrange bacon slices with edges slightly overlapping on a sheet of wax paper eight to 10 inches long. Combine lamb and remaining ingredients. Mix thoroughly. Spread lamb mixture evenly over the bacon and roll so that the ends of the slices of bacon are rolled in the lamb to form a whirl, | Wrap tightly in wax paper and chill throughly. Before slicing, place wooden ' picks through the roll at one-inch intervals to hold the bacon in place. Cut in one-inch slices. Brown evenly on both sides, turning frequently, until done, about 15 to 20 minutes. Pour off the fat as it accumulates. Serves six to eight. - LJ » LAMB ROSETTES

Ibs. lamb neck slices c. tomato juice large sliced onion sliced carrots head caulifiower tsp. pure monosodium glutamate ° Salt and pepper to taste Brown lamb neck slices in hot lard or other fat. Place

Do iS

1 x 1

Monday

BREAKFAST: Stewed rhubarb, scrambled eggs, hot cross buns, coffee, milk. LUNCHEON: Tomato juice, hot Dutch potato salad. frankfurters, mustard, rye bread, butter or fortified margarine, canned fruit, tea milk, DINNER: Pork chops mustard milk gravy, sauer Kraut, mashed potatoes, rve bread, butter or fortified margarine, raw carrot sticks and celery, apple pie, cheese, coffee, milk.

Thursday BREAKFAST: Qrang: Juice, oatmeal with raisins, enriched toast, butter or fortified margarine, coffee milk. . LUNCHEON: Split pea soup with croutons, vege table (leftover) and cottage cheese salad, dressing, whole wheat bread, stewed dried - apricots, leftover cup cakes tea, milk. DINNER: Lamb rosettes baked potatoes, quick shredded cabbage, seeded rolls, butter or fortified margarine.

raw carrot sticks, apple turnovers, lemon sauce, coffee, milk.

th the lamb in a-

and add tomato juice and season with salt, pepper and monosodium glutamate, Cover and allow to simmer or cook in moderate oven (350 degrees F.) for 40 minutes. Add oniong, carrots and cauliflower broken into flowerets, Add one teaspoon salt and cover and cook until vegetables. are done (about 30 minutes), Serves four,

meat in casserole

¥ u = CURRIED LAMB

1 e. diced celery with tops 1 medium-sized onion, diced 2 thsp. dripphgs 2 ¢. diced cooked lean lamb 2; ¢. brown gravy 15 tsp. curry powder 2 drops Tabasco sauce, If desired Salt Brown celery and onion In drippings. Add meat, gra and seasonings. Use a larger quantity of curry powder, if desired. Stir over low heat until well mixed and hot. If too dry, add boiling water. Serve with flaky cooked rice, snap beans, slaw and dessert For variety, omit the curry powder and Tabasco sauce and pour the heated mixture into a casserole and top with biscuits before popping into the oven.

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Menu Ideas for the Coming Week

* Tuesday BREAKFAST: Orange juice, crisp bacen, quick fruit rolls, butter or fortified margarine, coffee, milk. LUNCHEON: Bowls of barley and vegetable soup, wholewheat rolls, butter or fortified margarine, baked ipples, cream; chocolate cup ikes, tea, milk DINNER: Lamb and bacon whirls, mashed potatoes, buttered limas, cream gravy, tossed salad, hot biscuits, lemon sponge cake, coffee, milk.

Friday BREAKFAST: ready - to - eat egRs on toast, toast, butter or

Orange juice, cereal, poached enrich

fied

fortimargarine,

Jam, coffee, milk LUNCHEON ham with peaches, biscuits, butter or margarine, fresh tarts, tea, milk

DINNER: Beef stew with vegetables, fluffy biscuit top-

Spicy glazed fluffy fortified rhubarb

ping, baked potatoes, mixed green salad, French dressing, orange layer cake, coffee, milk

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Send to The Times for Supper Recipes

Singing for your supper may be outmoded, but supper itself will never be, : Eight pages of for suppers plus recipes for the recommended foods are included in this week's recipe offer. Whether you need sugges- > tions for informal family meals or guest nights, some meal in the free cook book will fit your needs, One suggestion includes split pea soup, garlic bread, relish tray and cheese cake pie. All suggestions are for simple meals that tie In with the simple ving in modern homes. . Any cook, whether she works * in her home or on two fronts,

menu ideas

will find the carry out, ~ n ” CHEESE CARE PIE 1 ec. ereamed coftage cheese 1, e. sugar 2 thsps, flour 2 eggs 1 ec. evaporated milk 1, tsp. salt '; tsp. vanilla extract 1 tbsp. lemon juice 14 tsp. grated lemon rind 1 (8 inch) unbaked pastry shell Nutmeg (optional) Sieve “cottage cheese and beat until smooth and creamy. Gradually: add sugar, then the flour and beat until well mixed. Add eggs one at a time and beat after each addition. Gradually

recipes easv -to

Rl at Re

add the milk, salt and flavor ings, and stir to mix well. Pour into unbaked pastry shell Sprinkle with nutmeg, if desired Bake in a hot oven (425 degrees F.) for 10 minutes and then reduce heat to 350 degrees F, and continue baking for 20 minutes

longer. For your copy of favorite foods for supper send your

hame and address and those of Your friends now. Address a postcard 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 wees. Mail at once, {orithis offer closes next Tuesday,

.

“

EE I ER EE RT RE RARE ENE CSREES ERISA TIRE RRR IRENA R IRENA

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TWO TONE—Lamb and bacon whirls. ove G0 G0 GF M0 GN WS ON AN WE 00 ON UE UD A SD A Am 0 AD MFO MN GT EE SN SW 00 SW 00 WAS GN NSE MY MY SR mw ew ’ 1 1 GREEN BEANS AND TUNA AU GRATIN ! t 2 slices bread 1 (No. 2) can cut green f z 2 thsps. melted butter beans ! / r 1 (7-oz.) can tuna, flaked 2 tbsps. grated American i f 1 can condensed cream of cheese i P : celery soup ! f Remove crusts from bread and cut into small cubes. Toss | 4 : bread in melted butter. Combine tuna, and celery soup in shallow ' N 1 casserole and arrange cubes around edge of casserole. Bake in D i i a moderate oven (350 degrees F.) for 20 minutes. While tuna | : mixture is baking, drain beans. ! i Cook liquid until evaporated to two tablespoons. Add beans : and heat to serving temperature. Place beans in center of cas- | V, i serole and sprinkle with cheese. Return to oven and bake 10 ! £ 1 minutes longer. Serves Four. ! 1 aa ee

(This recipe will fit a 3x5" index card.)

Dinner Highlights Party

N ITALIAN dinner will highlight the bridge-canasta party Highland Country Club will give Saturday at the club. The menu, to be served from 6:30 to 8:30 p. m.,

a

Bakeries Offer Desserts for Easter

_ Need a climax the Easter dinner? time and effort

luscious dessert to Save

by purchasing

will include spaghetti and meat balls, Caesar salad, hot delicious pie, a coconut cake garlic bread, relishes and spu- or some other special treat mon. prizes, will begin. Mr. and Mrs, from your bakery. Tables will be iaid with (, C. Cooper and Mr. and Mrs. Perhaps shortcake is your

checked tablecloths and deco- Joe B. Wiles are chairmen of choice, or individual fruit-filled

: Chi i bottl the event. tarts. Some bakeries will offer rated with ant es, Wednesday the club will give. LAMP Sakes with coconut topWaiters will be red-sashed. esda) Uh Wii giv pings or Egg Cakes, gaily dec-

a spring style show and tea. Models from Ayres’ will show the latest fashions in golf togs. The party will begin at 2 p. m.

Lynn Williamson will provide the dinner music. At 9 o'clock the card games, for which there will be table

orated. You'll find a variety of cookies to serve with ice cream sundaes, fruit sauces and cus. tard.

Times photo by William A. Oates Jr

: EPICUREAN FEAST—Spaghetti cooked in true Italian style will be served tonight in Meridian Hills Country Club by Chef Gus Souchon (right). Mrs. Gordon F. Farnsworth holds out her plate for =

the serving while her children, John (left) and Jan, wait their turn, "®

v

«

SPRING TONIC—Roast leg of lamb.

The Market Basket—

This Is a Good Week-Fnd

For an Orange Juice Binge

JYOLD IN THE purse this week.

market basket

means money in the

Oranges as well as their paler

sisters, grapefruit, are at the peak of the crop and will undoubtedly be the cheapest this week of any time during

the seasqn.

ESH FRUITS S—Scarce; high; irregu quality. _ADOS—Reasonable; improving in quality and supply. BANANAS—Fairly high: still scarce, DATES—Plentiful; cheap. GRAPEFRUIT — Inexpensive; abundant; excellent quality. LEMONS—Moderately priced., LIMES—Expensive, ORANGES—Excellent buy

PINEAPPLE—More plentiful; good quality. RHUBARB— Hot house crop

scarce; outdoor crop due in two weeks. STRAWBERRIES — Louisiana crop fine quality; still scarce.

FRESH VEGETABLES

ARTICHOKES—Very scare. ASPARAGUS —Fair quality; still scarce; high. BEANS—Higher. BEETS—Ample supply. BROCCOLI—Fair buy; quality good. . BRUSSELS SPROUTS —Off the market temporarily. CABBAGE—Slightly higher. CARROTS ~— Cheap; plentiful; good buy.

CAULIFLOWER Fairly high. CELERY —Cheap; good supply, CHIVES—Ample supply. _ COLLARD GREENS-—Off market temporarily. CORN-—High; more plentiful, CUCUMBERS —- Scarce; high. EGGPLANT — Fairly high; scarce. ENDIVE — Quality slightly higher. HEAD LETTUCE

the

improving;

~ Cheaper:

improved quality; very good"

buy. KALE—Plentiful; good buy.

LEAF LETTUCE — Scarce: higher. MUSHROOMS — Scarce; fairly high.

MUSTARD GREENS — Avallable. ONIONS—High. PARSLEY~—Cheap. PEPPERS—Slightly cheaper. POTATOES—Very scarce. RADISHES — Plentiful; better quality; cheaper. SPINACH—Scarcer; higher, SQUASH—High. SWEET POTATOES — high. TOMATOES—Higher. TURNIPS—Reasonable. WATERCRESS—Ample supply.

Very

Programs Arranged

For Parents, Teachers

IRST of a series of programs for parents and children from 5 to 8 years will be given at 4 p. m. Sunday in

the Herron Art Museum.

It is free to the public.

The series grew out of the wide interest in the recent

exhibition “A Child's which brought the museum in great numbers.

World,”

It will include a group of three film: and an exhibit of Indiana art which will be of

interest to both child and parent.

v ” ” ” THE FIRST FILM will be “Sweeney Steps Out.” which portrays the fascination of a

first visit to a zoo “It's a

Small World” was made for the

British Ministry of Education and depicts a day in an unusual nursery school. “Understanding Drawings" Manhattan New York posed of

Children's filmed at the Jewish Center in Art classes small children

was

are

voung folks to

come-

shown in gradual development from their first primitive scrihblings through a recognition of form and design to the ability to compose a complete storytelling picture. Miss

tor,

Anna Hasselman. curahas arranged a gallery showing Indian weavings from the museum's collection with an Indian loom prepared for use, The exhitition, “The American Indian as a Painter.” ine cludes water colors, pottery, painted skins and decorated shields lent by museums and art schools on the Indian reservations at Pueblo, Santa Fe and in Arizona.” Tt will be open through Apr. 20.

Nominated President

Of Hospital Guild

] RS. JAMES A. STUART was nominated to the pres!. dency of the Methodist Hospital White Cross Guild at the executive board meeting yesterday in the Service

Center. OFficers wil! be elected May 12. at the annual luncheon in

Other received by the

Scottish Rite (Cathedral. nomination 3 board include: Mesdames J. N. Greene, R. Dwight Harper Jr., Edward Tillman, F. Eugene Thornburgh and A. E. Cutshall, first, second, third, fourth and fifth vice presidents; Mesdames W. H. Fortney, Russell E. Peterson and Fred Foster, recording, assistant recording and corresponding secretaries.

a = =

MISS THELMA HAWTHORNE and Mrs... ‘A, H. Wiese, membership and assistant membership secretaries; Mrs. C. A. Childers and Mrs. Walter D. Alfke, treasurer and assistant treasurer; Mrs. Harold Jones, parliamentarian: Mrs. Carl Klein, historian, and John. G. Benson, permanent organizer, Mrs. Robert E. Neff is an ex-officio member of the éxecutive committee, and Mrs. Coralie Shaw is director of services. Mrs. D. A. Bartley presented the nominating’ committee report. a7

Irvington Dance Set

“Levi Leap.” the fourth Irvs ington Assembly dance. gponsored by the Irvington Union of Clubs, will be from 8:30 to 11:30

p. m. tomorrow in School 77 auditorium. Charlie Bowers’ orchestra

will. play. During intermission ther e will be entertainment bv a ukulele quartet “from Warren Central High School and numbers by threé Howe High School girls. Admission is hy season tic ket or ducats may be purchased at the door.

» ” ” CHAIRMEN INCLUDE Earl Green and Dorothy HaYhald' On the’ committee are Guy Dgvie. Lois Watts, Barbara Brattner, Barbara Smithson and Ted Bechtel. ! Morris. Cobb.

Dick Pont!, Jerry Lowe.

Carol Dorsett, Carol Gainey, Caroline Sue Carol, Susan Stirling, Bob Little and Dave Stewart.

Tudor Hally Park Aid Red Cross

. The Indianapolis Chapter, American Red Cross, received £375 from: the benefit carnival Tudor. Hall and Park Schools

-f A

gave last week. Park earned $200. and Tudor fave $175. The carnival was Sponsored by the student coun- . cils of both schol: :

. /

- v-

- ve

&

Ne Liste

Che MES

LE] re-electe

the Ril Guild, C dames B, R. EC and H. J. fifth’ vice Mrs. O R.C. EH and corr Mesdar 0. Eakin state, as tension s

OTHE} Stevens, man C.

director; sewing ( Beard, George 1

Et Cete

Mrs. Cl cently: ele Et Ceter: Other are Mrs. paugh an first and Mrs. Wal Mrs. Cliff ing and c fes, and treasurer.

Wednes

Mrs. R newly ele Wednesd: Other recent m are Mrs. president; and Mrs. cording a retaries; treasurer, ren, perm

Atte OfL

Twelve diana Ch: tute of D ing the 2 of the through | Attendi cille Burl ton, LaVi Kruse, Hi Josephine othy G. 1 Benson, 1 Francis 1 From « C. Lindse, Ft. Wayn

MISS 1 assistant the Natic nors at t One hu plays and many of | manufact fabrics, fl fixtures a shown. A a planned York's m

Act Deli

At 3 week the ference o outlined whereby | curb juve Stress nating yi diana. Points Anna La consultan century dren and To streng ual life, te ticipation to pool s} on childr provide e children « Dr. G chairman cil for Ch sided.

Clubs

Trees

Two tre gum, wi Brookside tomorrow Internatic Clubs, In presidents Mrs. Ge tion pre: members troduce ¢ Mrs. R. chairman Mrs. 1 Board re cept the t

Sororit List of

Recent Pi Chapte Internatic Mesdames Lucille G C. Higgl Cecil, He! nine L. § Mrs. Ve man for She was ¢ Lindquist

Pound.

~ A danc stallation and

. Club at

Tommy, | provide t! ie

+