Indianapolis Times, Indianapolis, Marion County, 10 April 1952 — Page 10

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TRADITION—Ham steak with glazed oranges.

for Food

Thoughts

By JOAN SCHOEMAKER

os Food Editor HAM AND EGGS battle for first place at Easter. Bright eggs win Junior and Jane and ham wins father any day.

When the cook works to please all her

“customers,” she looks for old favorites with f new slant. She eyes economy, even on special occasions, and looks for ways to use every last crumb. Sunday ham, teamed with inexpensive glazed oranges, is followed on Monday with the economy-planned casserole au printemps (hard bolled eggs with beer). Gelatin Easter eggs help both economy and variety. Egg. shells are saved each morning until the desired amount are ready. Filled with a gelatin mixture and returned to the refriger-

ator, the eggs are peeled just like their hard-boiled sisters and placed In coconut “grass.”

Trimmed with whipped cream, the eggs can

be dessert. orated with softened cream cheese, they e a salad, * & & GLAZED ORANGES WITH HAM STEAK 8 oranges 3; © sugar &e

2 thaps. butter or margarine 1 (l4dnch) thick ready to eat ham slice Place oranges In saucepan and cover with water. Bring to a boil and cook 30 minutes, or until tender. Drain and cut in half, Mix sugar and cinnamon and sprinkle each half with two tablespoons of the mixture, Dot each half with one teaspoon of the butter, Slash fat edges of ham and place in a baking pan. Place orange halves around ham. Bake in a moderate oven (350 fegrend ¥.) for 40 minutes. Serves six.

1 tsp. salt

14 tsp. pepper 14 c. flour

. 1 ec. beer

‘if desired.

VEAL CUTLETS

CASSEROLE AU PRINTEMPS 14 ¢ butter or margarine 1; e. flour ' ’ 1 tsp. dry mustard 1 e. evaporated milk

1 (8-02) can tomato sauce 6 hard-cooked eggs, halved 2 Ibs, asparagus, cooked 1; e¢. crushed potato chips Melt butter or margarine, blend in flour and mustard, Combine evaporated milk, beer and tomato sauce. Add to mixture and cook over low heat, stirring constantly until thickened. Artange eggs, asparagus and one cup potato ¢hips in alternating layers in a two-quart casserole, Pour sauce over all and top with remaining one-half cup potato chips. Bake in moderate oven (350 degrees F.) 20 to 25 minutes. Serves six. * @¢ ©

JELLIED EASTER EGGS 1 pkg. fruit-flavored gelatin 1 ¢, hot water 34 e. cold water 8 egg shells Remove yolks and whites from egg shells by cracking small end of each egg slightly. Pick away enough shell so that the yolk and white will drop out. Rinse inside of shell gently with cold water, DidBolve gelatin in hot water, Add cold water and pour mixture in egg shells, using funnel or small pitcher. Bet eggs on end in egg container, Chill until gelatin is firm. Before serving, carefully crack and peel off shells, Serve in nests of shredded coconut. Using pastry tube, decorate with whipped cream or cream cheese, softened and flavored, Make various designs or spell out initials and children’s names,

1 Ib. ground veal. 14 Ib. bulk pork sausage

ANY parties and dinners are being planned for the “Butterfly Ball” to

be given by the Indianapolis Day Nursery Junior Auxilfary in the Woodstock Club Apr. 19. Mrs. John M. Thurston is chairman of the dance, She and her husband will gather with friends for dinner at the Woodstock. Included among the guests will be Dr and Mrs. E, C. Lidikay, Messrs and Mesdames L. N. Summers, James O. Harris, Richard Leslie, N. J. Connor, F. E. Dukes, Charles Abbett, Ira Slater and Robert Hoover. Mr, and Mrs. Robert E. Jones will entertain with an informal party in their home preceding the dance. Their guests will in-

Tarkington Civic Theater,

sf guests Mr. and Mrs, Thomas ow 4 , Booth. Ar and Mrs. Frank 8. Alig and Mr. and Mrs. Arthur B. Lathrop will be guests of Mr. and Mrs. Julian Bobbs. Craig D. Cameron, director of Eaton ' High School, Eaton, will attend with nine of his students, Mr. and Mrs, Evans Cochran will entertain Mr. and Mrs. Lyle‘R. Maehling. Mr. and Mrs.

Mr. and Mrs. A. ¥. Gleaves Jr. ” » » MISS GAIL BURTT'S will be the Misses Mary Ellen an, Edith Abbitt, Mabel Jones, Violet Douglas ‘and Eleanor Pyle. Mrs. B. G. Gumbiner, Gary, and Mrs. Ida Fishman will be guests of Mr. and irs. Jack Dee.

ton's ‘will include their William B,

14 ec. lard or drippings

Lewis P. Reed will be guests of

Mr. And Mrs. J. ©. Temple .

Combine meat, bread crumbs, salt and pepper. | into six cutlets, Roll in flour and brown in lard or drippings. + Cover closely and cook on top of range or in a moderate ( oven (350 degrees F.) for 30 minutes or until done.

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

Festivities Will Preced® Ball

clude Messrs. and Mesdames Thomas KE. Reilly, Robert J. Clay, William H. Garvey, James R. Gregory and Thomas C. Dorste.

~ » ” ANOTHER PARTY proceding the dance will be in the home of Mr. and Mrs. Robert D. Morgan. Their guests will be Dr. and Mrs, Thomas Brady, Col, and Mrs. Allison Maxwell, Messrs. and Mesdames Joseph Barr; Fred Tucker Jr, William Welch, Kennard King, George Mather, Stewart Ruch, Eugene Hibbs; Fred Toumey, Richard DeMars, Thomas Pook, Thomas Kibler, Bert Pearce and Don Morrison. Mr. and Mrs. Robert D. Keel will entertain in their home for Dr. and Mrs. Robert Knowles, Dr. and Mrs, Gordon

Parties Planned for Civic Play Opening Tomorrow

PARTIES have been planned for opening night at 8:30 o'clock tomorrow of “Portrait in Black” in.the Booth

Mr. and Mrs. Harold L. Mercer will have as their

Mr. and Mrs. John B. Wheatley and Mr. and Mrs, Charles McDowall, all of New Augusta. Dr. and Mrs. A. T. Ross will see the play with Dr. and Mrs. Dwight Schuster. 8 » s MR. AND MRS, FRED 8S. WOLVEN’S guests will be Mr, and Mrs. Glenn DeMoss. Mr. and Mrs. R. 8. Ashby's guests will be Dr. and Mrs. Alfred Symnes and Dr, aud Mrs. Glenn Irwin. Mr. and Mrs. M. H. Dunning will entertain Miss Sylvia Love and Dr. William McCormae.

Mr. and Mrs. Charles . A. Lotze will have Mr. and Mrs. Albert Deiwert with them. Mr,

and Mrs, Alistair Stuart's guests will be Mr. and Mrs.

‘Owen Neighbours.

Mr. and Mrs. H. E. Calland will attend with Mr, and Mrs. James F. Calland. Mr. and Mrs. Harry Bluffstone and son

. Nell of Cleveland, and Mr. and Mrs, El Ettinger will be with

Mr. and Mrs, a alasL 8 Kepler

14 ec. soft bread crumbs

Shape

Gray, Dr. and Mrs. Robert M, Raber, Mr, and Mrs, Wallace O. Lee Jr. annd Mr. and Mrs, Daniel F, Evans.

Messrs. and Mesdames Robert M. Foote Jr.,, Harry Harlan

and Arthur Slifer will be guests |

of Mr. and Mrs. George D. Hayes at a party in their home " before the dance.

Kappa Group Will Install

| |

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New officers for Indianapo- \

lis Kappa Gamma Sorority, will be installed at a 7 p. m. meeting May 20 in the Butler University chapter house, Out - of - State Club will be hostess. 3

Indianapolis Panhellenic representatives will be guests for .the program later, which includes a fashion show, “The Finishing Touch,” to be given by Ayres’, Officers to be installed are: | Mrs. Robert Stone, president; | Mrs. Dan Flickinger, vice presi | dent; Mrs. I. A. Sedberry and | Mrs. Henry DeBoest, recording | and corresponding secretaries, | and Mrs. BE. G. Mauck and |

Alumnae Chapter, Kappa |

Mrs. John Woolling, treasurer |

and assistant treasurer. Mrs. Roy ‘Robbins and Miss Dorothy Overman, will be directors; Mrs. Stone, “onventioh delegate, and Mesdames Flickinger, Mauck and Sedberry, alternates.

Insurance Women

To Install Officers

Newly elected officers and board members of the Indianapolis Association of Insurance Women will be installed at a 6 p. m. dinner - meeting Tuesday in the Hotel Washington, They include Miss Irene Schaekel, president; Mrs, Mar-

cia .Carter, vice president; Miss |

Mary Ellen Pixley and Miss Hilda Blank, recording and corresponding secretaries, and Miss Leota Huddleston, treasurer. Board members to take office “are Mesdames Blanche Hilkene, Flotiaa Holtz and Jean Starkey, Marguerite Clayton and

Sis Pristine Fulci,

THE EGG AND |—Homemade gelatin eggs for salads.

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Art layout by J ‘Hugh O'Donnell INTOXICATING DISH — Casserole au Printemps (hard boiled eggs and beer).

Menu Ideas for the Coming Week |

+» Sunday BREAKFAST! Sliced fresh pineapple, griddle cakes, butter or fortified margarine, link pork sausages, sirup or jam, coffee, milk. DINNER: Ham steak, glazed oranges, jellied Easter egg salad, buttered new spinach, Italian bread, French dressing, fresh fruit cup, assorted cheeses, crack-

ers, coffee, milk. BUPPER: Assorted cold cuts and sliced tomatoes, potato and celery salad, hot biscuits, butter or fortified margarine, jelly, frosted layer cake, tea, milk.

Wednesday BREAKFAST: Tomato and grapefruit juice, softcooked eggs, corn bread, but-

ter or fortified margarine, orange marmalade, coffee, milk, LUNCHEON: Vegetable soup, pumpernickel bread with cheese spréad, date and nut bars, tea, milk. DINNER: Mock Porterhouse, shredded French fried potatoes, buttered broccoll, Waldorf pear salad, rye bread, butter or fortified margarine, pineapple tapioca pudding, coffee, milk,

Monday BREAKFAST: Orange juice, ready-to-eat cereal,

poached eggs on toast, coffee, milk. LUNCHEON: Cream of asparagus soup, hét waffles with plums, crisp bacon curls, stewed rhubarb, orange sections, chocolate leat wafers, milk, tea or coffee. DINNE R: Casserole au Printemps, French bread, mixed salad, fruit bowl, cold. beer, assorted dessert

cheeses, coffee or tea, if desired.

Thursday BREAKFAST: Prune juice, ready-to-eat cereal, bacon roll, tart jelly, coffee, milk. LUNCHEON. Tomato soup, crackers, ham and cheese sandwiches, canned apricots, tea, milk. DINNER: Oven barbecue chicken, mashed potatoes, buttered green beans, biscuits, butter or fortified margarine, apple cole slaw, lettuce, rhubarb pie, cheese, coffee, milk.

Tuesday

BREAKFAST: Grapefruit, ready-to-eat cereal, crisp bacon, hot cross buns, coffee, milk. LUNCHEON: Chicken and rice soup, crackers, prune and cottage cheese salad on

- lettuce, dressing, nut bread,

butter or fortified margarine, tea, milk. DINNER: Spaghett! with white clam sauce, Italian or French bread, butter or fortiled margarine, large bowl mixed greens, chicory, lettuce, celery tops, parsley, sliced tomatoes and green peppers, French dressing, bowl of fruit, assorted cheeses, coffee, milk,

Friday

BREAKFAST: Rhubarb sauce, scrambled eggs and crisp bacon, half bran muffins, butter or fortified margarine, marmalade, coffee, milk.

LUNCHEON: Tomatoes stuffed with cottage cheese and chopped raw vegetables, toasted English muffins, custard with crushed fruit, oatmeal cookies, tea, milk, DINNER: Tuna with curry sauce, fluffy rice, chutney, chopped peanuts, baby peas, lettuce and pineapple and sweet onion salad, orange layer cake, coffee, milk.

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Free Cook Book—

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Saline Hp

Li THURSDAY, APR. 9,

Tips on How to Dress Up Hamburger Dishes

HAMBURGER is going to a masquerade party today,’ Making its appearances in various disguises, varying from simple to exotic, the basic economy food comes forth tasty and beautiful as well as continental on occasion,

“Our Best Hamburger Reci-

pes” Includes the usual patties,

skilletries, casseroles, balls, loaves and rings, meat ples, soupa and appetizers. The 100 recipes come approximately three to a page with an indexed marker at each section. ‘The inside cover lists buying tips. Among the suggested methods of using hamburger is mock. porterhouse steak. ! = » » MOCK PORTERHOUSE STEAK

114; ibs. hamburger 11 tsps. salt va ¢. quick-cooking rolled oats 4 ¢. finely chopped onion " ¢. top milk Butter or margarine

The Market Basket—

Mix together the hamburger, salt, rolled oats, onion and milk. Pat this mixture. into a mound about two inches thick, Broil four inches from heat source for about 20 minutes. Dot surface with butter and serve on a hot platter. Serves six.

For your copy of “Our Best Hamburger Recipes” send your name 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 di-

Aectly to you in approximately

four weeks. Mail at once for

- this offer closes next Tuesday,

Potatoes Shed Popularity

THE CLOAK and dagger drama between prices and Mrs, Chef will reach its climax when avocados, citrus, aspara. : BUS, celery and radishes take the limelight from expensive

f potatoes this week end. FRESH FRUITS APPLES—Scarce; high. AVOCADOS—Cheaper and will be cheaper yet. BANANAS—Improving supply. DATES—Cheap; abundant. GRAPEFRUIT — Plentiful; expensive. HONEYDEWS—Luxury priced. LEMONS—Cheap; good supply. LIMES—A little high. ORANGES — Excellent quality; inexpensive; abundant. PINEAPPLE — Hit and miss supply. RHUBARB—Between crops. STRAWBERRIES — High; scarce,

FRESH VEGETABLES ARTICHOKES — Cheaper; better supply. ASPARAGUS — Cheap; abundant. BEANS -- Irregular high; scarce. BEETS—Cheap. BROCCOLI-High. CABBAGE-S8lightly higher. . CARROTS — Very good buy; abundant, CAULIFLOWER quality. CELERY~—Good buy. CHIVES—Ample s supply.

in-

quality;

— Irregular

5 >

COLLARD, GREENS-—Off the market temporarily. CORN—Slightly cheaper. CUCUMBERS—Very high, and scarce. EGGPLANT—Cheaper. ENDIVE—Reasonable. ESCAROLE—Moderately priced and plentiful. HEAD LETTUCE Higher, quality poor. KALE — Quality fine; high. LEAF LETTUCE—S8carce. MUSHROOMS—High. MUSTARD GREENS-—Higher, ONIONS—Good quality. { PARSLEY-—Cheap. PEPPERS—High. POTATOES—Exeremely scarce, RADISHES — Plentiful; good quality, cheap. SHALLOTS—Moderately priced and plentiful.

fairly

SPINACH -- Slightly higher; .

_quality very good. 'SQUASH—S8carce; luxury item,

SWEET POTATOES. — Very scarce. TOMATOES —Higher; irregular quality. TURNIPS—Reasondble,

WATERCRESS—Ample supply.

3 Tasty Helps To Happiness

Happiness comes in 3’s—In any one of the three delicious Kingan recipes below. Each could be the answer to your mealtime problem—And for Easter —Kingan Holiday Ham is a “must”. You'll agree: “Happy Meals Are Here Again”.

DON’T FORGET y

When you're making any of these dishes —it's always best to use the best! So don’t take chances with substitutes. Use only genuine Kingan products in all of ‘em! Kingan always gives you U.S. Gov-

Kin € €@ N “King of Fine Foods”

KINGAN "QUICKIES

ernment inspected meats . . . skillfully

prepared and thoroughly cured . . . and scientifically taste-tested by the accu rate “psychometric” method. That's why Kingen’s oducts; are reliable!

love ’em.

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King Arthur Godfrey

GIVES YOU SOME ADVICE

Always make these recipes with Kingan's Reliable products. You can’t go wrong and your family’ll

PACKERS OF QUALITY MEAT PRODUCTS OF THE HOOSIER STATE SINCE 1882

LISTEN TO "KING ARTHUR GODFREY AND HIS ROUND TABLE” EVERY SUNDAY AT 4:00 P.M.—WFBM o _KINGAN & CO. INDIANAPOLIS, INDIANA

KINGAN on the air in Indianapolis . . . Every morning, Monday through Friday at 8:45, have your “BREAKFAST WITH PAULA” on WIRE.

. “Ideas,

Then at 11:30 hear DICK STONE ™ give lots of valuable ahd inte eresing

And your qld family favorite, TOM CARNEGIE, is back on the air for Kingan. Every weekday: evening at 6:43 some lucky listener will win Rallbe Ham and two fee ticket to some lending Intanapals eves, Be sure to hear the “KINGAN KLUBHOUSE"

Sa —————

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