Indianapolis Times, Indianapolis, Marion County, 8 May 1952 — Page 10
3.
cr TRS FO
UNDER THE BIG TOP—Circus
parade,
tent cake with animal cracker
Free Cook Book—
Twenty-six well-known
Redpes Offered for 2%
Porn 8s can be as clear as still water.
Chinese dishes popular in
this country are available to Americans who are connoisseurs—or would like to be. Chop suey recipes are
supplemented with ways of preparing fried rice, cooked rice, egg roll, sweet and sour pork, chicken sub-gum soup, scrambled eggs with bean sprouts, yet-ca-mein, egg foo yong, Chinese brown gravy, lobster Cantonese, Chinese fried chicken, Chinese roast of beef, ' Chinatown war mein and mandarin, pagoda or tuna fish salads. The cooking time and number of portions are given for each recipe as well as suggested menus, For an adyenture in good eating experiment in “The Art and Secrets of Chinese Cookery,” and begin with a simple American Chop Suey. . » » AMERICAN CHOP SUEY % ©. butter or shortening 2 c. cooked pork, beef, veal or chicken, cut in thin strips 1 ¢. onions, cut fine 1 tsp. salt 1/16 tsp. pepper 1 can bean sprouts, drained well or 1 can mixed Chinese _ vegetables, drained well 2 c. celery; cut fine 114 eo. hot water 2 tbsps. cold water 2 tbsps. cornstarch 1 tbsp. soy sauce
1 tsp. sugar 1 thsp. brown gravy sauce Melt butter or vegetable fat in hot skillet. Add onions and fry for three minutes. Add celery, salt, pepper and hot water. Cover and cook for five minutes. Add drained bean’ sprouts or mixed Chinese vegetables and meat. Mix thoroughly and cook five minutes, Combine and add cold water, comnstarch, sugar, soy sauce and gravy sauce made Into a flavored thickening. Stir lghtly and cook one minute. Serve piping hot with rice for chop suey or noodles for chow mein. Flavor Individual dishes to taste with soy sauce and garnish or decorate with lettuce, sliced green onions and cold boiled egg or slender strips of fried beaten egg. Whole or chopped nuts may be added.
For additional Chinese recipes listed send your name and address and of your friends to Joan Schoemaker, Food Editor, The Indianapolis Times, Indianapolis 9. No postage is necessary. The book will be mailed directly to you within the next four weeks, Send today, for the offer closes Tuesday.
Betrothal - Party Calls
For Careful
Planning
By ISOBEL DUBOIS .
CHICAGO, May S—Memo fo the bride-to-be: Of course you'll want your wedding to be memorable to
you both.
Whether it's done unpretentiously or with a lavish
hand, every bride dreams of having ‘it conform to the timehonored customs. So, here’s our advice to you. Start early to make your plans. Center your attention around first events first. Don't give all your thoughts to Lohengrin and old lace. There are other occasions preceding the wedding at which you'll be the center of attraction and these deserve as Srey) planning as the .wed-
» w ” THE FIRST FUNCTION requiring your attention is the party at which your engagement is announced. The dizzy state of excitement following receipt of a solitaire is the privilege of every bride-to-be, but come out of moonbeams long enough to enter a huddle with your family to plan the party. Properly the announcement party will be given by your mother or by a close friend. It can be a luncheon party, a dinner, a tea or pre-dinner cocktail hour or punchbowl event.
” ~ o WHO IS INVITED is dependent upon your wishes, but con-
It's not every day they play host and hostess at such an occasion and they may wish
to include other friends on the °
guest list. ound older folks alike may. be invited to the same party, or if you wish, it may be a family affair. There are no
ANGIE: This is the first of sev: special articles on “Soup's On for Cupid,” dealing with major food events surrounding a wedding.
Potato chips and cheese dunk Punch or assorted beverages ” » » AN EDQUISITE table cloth, fine china and gleaming silver with candlelight shedding a soft glow, gives the refreshment table beauty and elegance. Choose an attractive floral arrangement for a centerpiece to add gracious charm. If a tea hour is your choice, then “Soup’s On for Cupid” with this as the suggested menu.
AFTERNOON TEA MENU
Cottage cheese-jelly sandwiches; olive-cheese diamond sandwiches; shrimp diamond tea sandwiches Cherry. hearts Double ring sandwiches Egg-avocado pinwheel sandwiches Nut pinwheel sandwiches Chicken salad tea sandwiches Candy stripe sandwiches Diamond party cakes Mints and assorted nuts Coffee Tea TOMORROW: Foods for the bridal shower.
Art layout by J. Hugh O'Donnell
THE INDIANAPOLIS TIMES.
ERE DANO RTI
Sd
A DROP IN THE BATTER—Polka dot cookies.
By JOAN SCHOEMAKER
“LJURRY, HURRY HURRY. Step right up folks...”
All the kiddies love the circus, and many of them are not in rompers either. "A circus party fits the spring theme or could follow the annual spring trip to the circus grounds. In either case put a circus tent cake, polka dot cookies or merry - go-round tarts in the menu now for a party or any time during the year, The food can be the centerpiece and inspiration to carry out the theme or paper animals and animal crackers can help carry the idea across, » » » CIRCUS TENT CAKE ‘Prepare silver cake batter according to package directions on ready-mix cake package. Divide batter into three parts. To one part add one ounce sweetened chocolate, melted and
cooled to lukewarm. To another
part add a few drops red coloring and leave the third part white. Pour half the pink batter,
Markey,
Clements
Vows Set
Miss Lois Clements, Waukegan, Ill., will be her sister’s maid of honor when Miss Phyllis Clements
marries James J. Markey at 10 a. m. May 24 in Our Lady of Lourdes Catholic Church. Their flarents are Mr. and Mrs. Phil E. Clements, 5132 E. St, Clair 8t., and Mr. and Mrs. Harry L. Markey, 420 E, 33¢ St
Miss Jane Humann and Mrs. William Barrett are bridesmaids. Junior bridesmaids will include Misses Donna Lou and Carol Ann Frazer, Robert Younts is the man. Ushers will be Dave Bose and William Burke, . » ~ SATURDAY Mrs, Marc Clements will give a miscellaneous shower in Ayres’. Tearoom for the bride-to-be. Guests will include Mrs, Clements and Mrs.
Howell Sr., Ben Sexson, Ralph Howell and John Thompson. Also, Mesdames Herbert Deeter, Eugene Stone, O. K. Bailey, C. D. Peters, Paul Miller, Maxey Wall, Harry Todd, Pete Lamond, William Dobson, Lester Hunt and Margaret Dicks, Miss Patricia Todd and Miss Barbara Hunt. Last night, Mrs. William Sigward gave a personal shower for the future bride. May 18 Miss Humann will be hostess at a linen shower in her home. Coming will be the mothers of the betrothed couple; Mesdames Barrett, Jerry Eden, Robert Yount and Robert Ziegler, Misses Rosemary Gazoda, Mary Lou Reder and Barbara and Martha Jo Markey.
Child Bureau Fete Planned
The Auxiliary to the Children's Bureau of the Indianapolis Orphan Asylum will entertain foster mothers of the bureau at a Mother's Day luncheon at 12:30 p. m. ‘tomorrow in the Hotel Lincoln.
Other guests include Kerth Hardy, executive director pf the Children’s Bureau, the board of managers and staff members
- gan, vice president of the board. ‘The Rt. Rev. Richard A.
~ Kirchhoffer, bishep of the EpisDE Indianapolis, John, an 2 2316 ) N.
‘of his recent _ Kenneth
Chairman for the “Lilac” luncheon is Mrs. William Harbison, assisted by Mesdames Henry Lee, Richard Hobart, rge Huff and Lewis EnkeThe auxiliary is a Red Feather Service.
Garden Club To Meet Mrs. John A. Hook will entertain members and guests of the Garden Study Club at tea in her home, 6100 Spring Mill Rd., 4omorrow. A tour of Mrs. Hook's garden will follow.
Home From England
Mrs. Jack, Stelzer and son, ‘Kitley St.
best |
half the chocolate and half the’ white into two eight-inch layer pans. Swirl lightly and bake as directed on the package for layer cake. Cool. Make one and one-half times the regular seven-minute frosting for two eight-inch layers. Color with about % cup of the frosting with red coloring ny a pretty pink. Put layers together with white frosting.
© Frost: sides and top of cake
with remaining white frosting, piling it high in the center of the top and sloping out to the edge to give a circus tent shape. Decorate “tent” with pink frosting. Put a toothpick with colored banner in the center and a row of animal crackers around the lower edge. . ” - POLKA DOT COOKIES 3 c. sifted enriched flour +2 tsps. baking powder 14 tsp. salt 1 e. sugar 17 ¢. margarine 3 eggs unbeaten 14 ec. milk = 11; ec. spice flavored gumdrops, ———Rhalved Sift together flour, baking powder and salt, Add sugar and margarine and mix in well
The Market Basket—
with pastry blender or fork. Add unbeaten eggs and milk.
. Mix well. Add and stir in one
cup of the gumdrops. Drop by teaspoonfuls on greased baking sheet. Decorate tops of cookies with remaining gumdrops, cut side up, to give the polka dot effect. Bake in oderate oven (350 degrees F.) about 10 or 12 minutes. Makes five dozen. = ” ” MERRY-GO-ROUND TARTS 20 finely rolled honey graham crackers (13; e. crumbs) 1; c. softened butter or margarine 7 ec. sugar 1 (10 oz.) jar grape jelly Thoroughly blend the honey graham cracker crumbs with the softened butter or margarine and the suger. Divide the
‘mixture into eight fluted paper
baking cups set in muffin tins. Use a straight sided glass to press the graham crumbs mixture firmly against the bottom and sides of the paper cups. Plac# in the freezing compartment of the refrigerator until ready to serve. Then fll with grape felly.and top with a pouf of -whipped cream and serve for eight.
If You Like i This Is Your Week End
TOP OF THE morning, if it's strawberries, can be tops all through the day Sunday. Strawberries will be at their peak this season during the coming week end. The quality is irregular because of crop damage and hot
weather in Kentucky and Ten-
nessee. e =»
. FRESH FRUITS APPLES—A few Western crop; scarce. AVOCADOS — Good quality; very reasonable. BAN AN A S—Plentiful; good quality. DATES—Plentiful; cheap. GRAPEFRUIT -— Abundant; very ripe; cheap. HONEYDEWS—-Very few; luxury items. LEMONS—Much higher; plentiful. LIMES—Still high. 0 GES — Plentiful; cheap. PINNEAPPLES Fair supply. RHUBARB—Home grown crop moderately priced. STRAWBERRIES — Very reasonable; wide range in quality; plentiful. WATERMELON — Luxury priced. tJ . ” FRESH VEGETABLES ARTICHOKES—Irregular supply. ASPARAGUS — Very scarce; higher, BEANS-—Slightly higher. BEETS ~ Fairly high; rather scarce, ¢ BROCOOLI—High; scarce. CABBAGE—Still remains fair-
ly high. CARROTS—Slightly higher. CAULIFLOWER — High; poor
quality. CELERY — Fair supply; sonable. CHIVES—Ample supply.
rea~
COLLARD GREENS — Very
scarce.
* CORN—More plentiful; cheaper;
better quality. CUCUMBERS—Cheaper. EGGPLANT—A little higher; quality good. Ny ey scarce, CAROLE—Scarce, HEAD LETTUCE — Moderate ly priced. KALE Stightly high; fair sup-
ply. LEAF LETTUCE — High;
scafice. MUSHROOMS — Not too | plentiful. MUSTARD GREENS—Scarce; high.
ONIONS — A little . cheaper; abundant. PARSLEY — Ample supply; cheap. PEPPERS «— Fairly high, POTATOES—Xxtremely scarce. RADISHES-~Scarcer; slightly higher. SHALLOTS—Off the market. ACH -- Fair supply; reasonable. SQUASH-—S8carce; high. SWEET POTATOES — on the market. TOMATOES —A little cheaper, TURNIPS—Reasonable. WATERCRESS - Ample supply.
Lady Emcees Keep Busy
UR members of Crossroads Toastmistress Club take |
active parts in out-of-town International Toastmistress
Club events this month.
Mrs. Edith Martin, vice president, has been invited
“to judge the Southeast Regional speech contest of Council No. 1 in Louisville Saturday. Mrs. W. E. Demmy, treasurer, Council No. 2, Northeast Region, will attend the Northeast Regional Conference in Detroit, May 17-18. Mrs. Harris Johnson, ITC speech contest chairman, ate
tended the charter dinner of .
the Sandpiper Toastmistress Club in Michigan City ony LT day with Mrs. John Ennis, secretary.
Crossroads Toastmistress Club will hold its regular meet-
ing at 6 p. m, Monday in the YMCA. Participating in the
program will be Mrs. William
« Martin, invocation; Mrs. W. E. ‘Demmy,
"
John Hate: oasmistrss mothe’ Miss Dorothy weaker.
Reception Honors Garden Editor
Mrs. Betty Blossom, New York, House and Garden magazine garden editor, was honor guest at an informal reception last night in the home of Mr. and Mrs. Leslie M. DeVoe, 4016
Tour, othe guests were the tour committee and Indian apolis press representatives,
Sorority to Dine
Members of Verae Sorores
Chapter, Verus Cordis
eres TRANRARR ERR RARRNRES
Menu eas for the Coming Week
ENENEENNE EEE EAR ENN SESE Tees I INeasN eRe ERNINNeIsIEEIITEnINL
add EI I
THURSDAY, MAY | 8 1052
mr EAR OT
KIDDIE PARTY —Merry-go-round tarts.
Sunday BREAKFAST: Half grapefruit, fried ham, scrambled eggs, ready-mix muffins, butter or fortified margarine, jam, coffee, milk. = DINNER: Oven-fried broil-
ers with cream gravy, pars-
Jey new potatoes, baby peas with white onions, enriched soft rolls, butter or fortified margarine, watercress salad, French dressing, strawberry ice cream, shortcake, coffee, milk.
SUPPER: Cold cuts,
creamed potatoes, molded
vegetable salad, canned fruit, sponge cake, tea, milk.
Wednesday
BREAKFAST: Baked apples, shredded wheat, crisp bacon, enriched toast, butter or fortified margarine, coffee, milk. "LUNCHEON: Cream chicken soup with junior vegetables added, buttered baked potato, cabbage salad, custard pudding with strained fruit sauce, graham crackers, tea, milk. DINNER: Sauteeed pork chops, sauerkraut with caraway seeds and tart apple, mashed potatoes, rye bread, butter or fortified margarine, raw carrot sticks and pascal celery, chocolate bread pudding, hard sauce, coffee, milk.
Monday
BREAKFAST: Prunes stewed with orange slices, ready - to - eat cereal, softcooked eggs, whole wheat toast, butter or fortified margarine, coffee, milk, LUNCHEON: Quick cream
SOUP: in-cup, deviled-eggs-with--
strained meat blended with yolks, jelly or jam with zwieback, rolls, butter or fortified margarine, plums with tapioca, polka dot cookies, milk, DINNER: Cranberry juice, braised liver and crisp bacon, new potatoes boiled in jackets, mint-flavored carrots, asparagus salad, gingerbread with whipped cream or ice cream topping, coffee, milk,
Thursday BREAKFAST: Orange juice, poached eggs on toast, enriched rolls, butter or fortified margarine, coffee, milk. LUNCHEON: Pan-broiled chopped sirloin on toast, buttered carrots, enriched bread, butter or fortified margarine, celery, honey nut candy, tea, milk. DINNER: Grapefruit sections and mint cup, poached
( fish fillets, cucumber-tomato
sauce, parsley new potatoes, buttered green beans, enriched rolls, butter or fortified margarine, spring salad, chocolate layer cake, coffee, milk.
Tuesfay
BREAKFAST: Sliced bananas with strawberries, ready-to-eat cereal, wholewheat toast, butter or fortified margarine, coffee, milk. LUCHEON: Chicken soup in cups, chopped raw vege-
table, cottage cheese and tets 3
tuce salad, sour cream dressing, fruited cookies, tea, milk. DINNER: Fruit cup topped with fresh strawberries, roast leg of lamb, : brown gravy, roasted potatoes, peas with fresh mint, mashed yellow turnips, soft rolls, butter or fortified margarine, lettuce and tomato salad, French dressing, circus tent cake, coffee, milk.
Friday
BREAKFAST: Orange juice, ready-to-eat cereal, crisp bacon, coffee cake, coffee, milk.
LUNCHEON: Savory liver rice casserole, creamed spine ach, enriched bread, butter or fortified margarine, chopped lettuce and tomato salad, baked apple, tea, milk, DINNER: Chicken a Ia king, baked potatoes, buttered broccoli, buttered carrots, enriched bread, butter
or fortified margarine, frozen peaches, cookies, coffee, milk.
r~. —— vv —————————————————
1 c. sifted all-purpose flour 2 tsps. soda 1 tsp. salt 1 c. quick rolled oats
Sift together flour, soda and salt. and corn meal, reserve 14 cup in which to coat raisins. Stir ‘in unsulphured molasses and sour milk. Mix raisins with 1; e. dry mixture, add to batter and mix well. Turn into four greased No. 2 cans, filling each 23 full Cover with metal foil or two layers of brown paper tied in in place with a strong cord. Place on rack in large kettle
1 i # ; with tight fitting cover. Pour in boiling water to approxi- ] ' !
STEAMED BROWN BREAD
1 1 i 2 c. corn meal 1 1 c. unsulphured molasses i 2 c. sour milk 1 c. raisins i
Add quick rolled oats
mately 14 of the height of the can.” Steam two hours. Makes four loaves.
(This recipe will fit a 3x5 inch index card.)
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