Indianapolis Times, Indianapolis, Marion County, 15 May 1952 — Page 12

NEW PACE—Pork chops team with rice mounds accented with apple jelly.

Spuds Succumb to Substitutes

By JOAN SCHOEMAKER Times Food Editor GPUD HAS changed his name, : The ordinary Irish potato, well-known for generations, dug up his top hat, resurrected his gold cane and spats and climbed up with the elite legumes on the soclal register in recent weeks. : Former friends mourned Spud’s snubbing and some still haven't recovered. Those with more presence of mind have already looked to rice, dry beans, dumplings, macaroni, spaghetti and noodles to fill the vacancy. ” . » OTHERS WILL depend more and more on their new found friends as Spud takes to luxury living and becomes stand-off-{sh instead of one of the crowd. The former party-boy, friend of the needy and old stand-by, is dying out from his life of dissipation. His starchy compettors are moving in and taking over. For economy eating as well as a taste treat, keep substitutes in mind. . Macaroni and spaghetti, to be served in any number of ways, can be teamed with cheese and spooned on topbologna slices, Sprinkled with bread crumbs and baked in a moderate oven for 20 minutes, The meat curls around the mac-

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15 1b. beef chuck Soup bones

2 qts. water 2 large carrots, diced 2 c. white turnips, diced

1 ec. finely cut celery 2 leeks, cut fine

aroni to form cups and edible individual casseroles.

A » » CHICKEN STEW WITH HERB DUMPLINGS 2 medium onions, minced 1 green pepper, minced 1 garlic clove, minced 2 thsps. fat 1 (3 to 315 1b.) chicken, disJointed. 1 (8 oz.) ean tomato sauce -* 13 oc. water 11; tsps. salt 114 tsp. pepper 1 tsp. pure monosodium glutamate . 1 tsp. poultry seasoning Bolling water 2 ©. green peas, cooked or canned In deep kettle cook onions, green pepper and garlie in fat until soft, but not brown. Add chicken. Combine tomato gauce, *¢ cup water and seasonings. Pour over chicken. Add enough boiling water (about four cups) to cover. Simmer 134 hours, adding more water if necessary. Add peas; drop in dumpling batter; cover and boil 12 minutes longer. Serves six. « ” - ”

HERB DUMPLINGS Use favorite dumpling recipe

or follow directions on package -

of prepared biscuit mix adding one teaspoon oregano or marjoram to dry ingredients.

28 8 QUICK BAKED BEANS 3, 1b. salt pork

_ THE INDIANAPOLIS TIMES

Though

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BOSTON TRADITION—Baked beans with brown bread.

1 tbsp. prepared mustard 14 ¢. molasses 14 co. chili sauce 4 tsp. Tabasco 8 (11b.) cans baked beans

Cut salt pork into eight slices and fry over medium heat for about 15 minutes, Pour off fat except two tablespoons, Blend in mustard, molasses, chili sauce and Tabasco. Add baked beans and mix lightly. Turn into casserole and arrange pork slices on top. Reserve remaining pan drippings for cooking fat. Bake in moderate oven (375 degrees F.) 30 minutes, Serves eight to nine.

FLUFFY RICE 1 ¢. uncooked rice 2 c. cold water 1 tsp. salt Put rice, cold water and salt in a two-quart saucepan and cover with a tight-fitting lid. Bring to a vigorous boil and then turn the heat as low as possible. Leave on low heat for 14 minutes and turn off the heat. This makes three liberal cups of firm grains of fluffy rice. For extra tender grains, allow the rice to steam with the heat off for an additional five minutes before removing the lid. Serve with meats, either plain or topped with a spoon of jelly; as a breakfast cereal with either butter cream; in soups or as a ring around creamed meats or vegetables,

VEGETABLE BEEF SOUP

1 1 1 i 1 (No. 2) can tomatoes : 2 tsps. salt : Few grains pepper | |

1 tsp. pure monosodium glutamate

1 c. cooked or canned peas

14 c. chopped parsley

i Cut meat in thin strips and put in kettle with bones : and water. Cover and cook slowly one hour. 1 tables and seasoning with the exception of parsley and 1 peas. Simmer 3; hour and add peas and cook 15 minutes z 1 !

Add vege-

longer, Remove bones, add parsley. and more salt, if necessary. Serves six.

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

Be Sure to Make Party a Gala Affair

This 1s the sixth of a series of major food events in connection with a wedding,

By ISABEL DUBOIS Times Special Writer

CHICAGO, May 15— Memo to the bride: Of course you and your new bridegroom will wish to

g your friends after exChantog your nuptial vows, T party may be as simple or as elaborate as you wish, It may be a breakfast, a luncheon, a dinner. Or if you choose it may be an afternoon or evening tea‘type reception. However, whatever the party it should be a gala one. : a : .

THE WEDDING breakfast, served around the noon hour, is the most elaborate of wedding receptions. Following a morning ceremony it is usually « held at home, at your parents’ club or in a hotel. It may be a buffet breakfast or of the sitdown variety. If

their places at either end or side of the table, facing one another,

» 8 » THE FATHER of the bridegroom is seated at the right of the bride's mother, with the

" minister placed on her left. The

mother of the bridegroom is seated at the right of the bride’s father. If the clergyman is married his wife is seated at the left of the bride's father; if not, a woman relative is placed there. Other relatives and guests are seated at any remaining places. The principal decoration on the bride's table should be the wedding cake which is placed before the happy pair. A low white floral arrangement on

either side will bring additional charm and élegance to the setting. When dessert time arrives

the bride always cuts the first slice with the assistance of her bridegroom.

This slice they share as their guests honor them with a toast. The bride or a friend then slices the cake for the guests. “Soups On for Cupid” with this as the suggested menu at

a sitdown wedding breakfast.

Assorted fresh fruits in pineapple baskets Breast of chicken French green beans * Green salad Buttered hot biscuits Wedding cake Ice cream Coffee Other beverage

Host to PTA Group

HE BOARD of managers of the Indiana Parents and -

Teachers Congress will entertain the 100-member

“board of the National PTA with a courtesy dinner Satur-

day night in the Columbia Club.

The event will precede the opening of national's convention here Monday, Mrs, Jack C. Greig, Indiana Congress president, will preside. Lt. Gov. John A. Watkins will extend greetings and Mrs. John E. Hayes, national president, will respond. i Mrs, Joseph Walker, Greenfleld, and Mrs. Robert Shank have arranged the program. EJ » »n PROF. GEORGE DAVIS, Purdus University, will give a ey program and children from School 9 will participate. Warren Central High School's string ensemble will play for dinner. \ A plate on which is painted the Indiana map will be given sah gational board member, p.m. Bunday ip the Marott Hotel

Mrs. Claude Robertson, presi-'

dent, will provide a circus theme for the occasion complete with a big top. District 6B of the Indiana Congress will hold a reception at 4:30 p.m. Tuesday in the Murat Theater foyer for all national convention delegates, LJ - ~ DR. DONALD L. SIMON, Bloomington, h a 8 arranged

three sightseeing tours for the °

visitors. The first will be a tour of the city on Sunday. Next Thursday the same tour will be repeated and also will include a trip to Greenfield to Riley's birthplace and to the Lilly Pharmaceutical Laboratories grounds. There will be a lunch stop during the six-hour junket.

The third trip, also next |

ursd 3 3 REY PTAers on an all-day tour to Brown County State Park.

Luncheon will be in the park

lodge. .

or sugar and °

Free Cook Book—

Sun-Cured Sweets Scote With Taste and Nutrition

HE REAL McCOY comes into its own.

There is no

imitation that will make up for sun-cured sweets. Only sun-cured fruits have their natural flavors intact. Tastewise and nutrition wise, that's why they should be in-

cluded in everyday recipes. One way . is to find multitudious methods. A leading grower has compiled 64 recipes that include dried prunes, apricots or both. These cover breads, cakes, piles and pastries, cookies, puddings, frozen ‘and gelatin desserts, salads, conserves and relishes, holiday treats, Swadish recipes and meat recipes. Apricot nut loaf is a good example of top taste, nutrition and economy rolled into one dough.

” [d APRICOT NUT LOAF 1 c. apricots 8 c. sifted all purpose flour 3; co. granulated sugar 4 tsps. baking powder 11; tsps. salt 1 c. chopped walnuts

The Market Basket—

Vitamin C

Is Plentiful

VITAMIN C will reign over the economy packed market basket this week

end. Outstanding buys are

leaf lettuce and green beans. Florida citrus begins its series of curtain calls.

» t J - FRESH FRUITS SRE APPLES—Near end of season; fairly high. AVOCADOS — Good quality; reasonable. BANANAS—Plentiful. DATES—Abundant; cheap. GRAPEFRUIT — Reasonable, plentiful. HONEYDEWS—Luxury item. LEMONS—Slightly cheaper, LIMES—More plentiful; fairly high.

ORANGES—Reasonable; plen- |

tiful. PINEAPPLE — Fair wide variation in quality. RHUBARB—Home grown crop plentiful; reasonable. STRAWBERRIES — Improved quality: moderately priced. WATERMELON-—High.

u » » FRESH VEGETABLES ARTICHOKES — Fair supply; reasonable. ASPARAGUS-—S8carce; high. BEANS—Plentiful; cheap, BEETS—Higher; scarce. BROCCOLI—Fairly high. CABBAGE—S§carce; high. CARROTS — Good quality; slightly higher. CAULIFLOWER—Fair quality; high. CELERY-—Moderately priced. CHIVES—Ample supply. COLLARD GREENS — Falr supply. CORN — Excellent quality; slightly higher. CUCUMBERS—Reasonable, EGGPLANT — Slightly higher; good quality. ENDIVE—Scarce. v ESCAROLE—Light supply. HEAD LETTUCE — Higher; fair quality. KALE—Fairly high. LEAF LETTUCE--Very plenti-

[ ful; cheap. MUSHROOMS — Scarce; fairly + high. MUSTARD GREENS — Fair supply.

ONIONS — Quality improving; slightly cheaper. PARSLEY — Ample supply; cheap.

PEPPERS — Slightly cheaper; |

better quality. POTATOES—Extremsely scarce. RADISHES—Plentiful; higher. SPINACH—Fair supply; moderately priced. SQUASH-—S8carce; high. SWEET POTATOES — Off the market, TOMATOES—Plentiful; slightly higher. TURNIPS—Fair supply; moderately priced. WATERCRESS—Ample supply.

No 'Perfect' Time To Have Baby

Financially, that is. How to ease the burden and budget yourself . . . about $8 pe week , . . 1s told

Ian Ayouupet. b wkhet starts Monday in The Times: THE STORK AND YOU

b | supply;

1 egg 1%; ec. milk V4 ¢. melted shortening 1 tbsp. grated orange rind Rinse apricots, cover with water and boil 15 minutes; or until barely tender. Cool, drain and chop. Sift together flour, sugar, baking powder and salt, Stir in walnuts. Beat egg lightly and add milk, shortening and rind. Stir liquid mixture and apricots into dry mixture. Turn

into greased loaf pan (about -

9x4x3 inches) and allow to stand for 15 minutes. Bake in a moderate oven (350 degrees F.) for one to 11% hours. Remove from pan and cool on wire rack, Makes one loaf.

For additional recipes on dried apricots and prunes send your name and address and those of your friends to Joan Schoemaker, food editor, The Indianapolis Times, Indianapolis 9. No postage is required. The free cook book will be mailed directly to you within the next four weeks. Send today for the offer closes Tuesy.

Here's why Cottons need CLIMALENE

COLORS COME SPARKLING BRIGHT « + « No dulling soap film . . . easier rinsing

CLIMALENE SAVES TIME, WORK, CLOTHES

« + « Removes many stains ... . no hard rubbing

CLIMALENE SOFTE + + + Cleans clothes in hard or soft water

CLIMALENE SAVES UP TO 1/2 YOUR SOAP OR DETERGENT

CLIMALENE used with soap or detergent gets clothes

NNN NENA NEON N ARAN IAN N RINT aNN LAAN Na seas aaa Rat INI ass NaNRaRIsERRasRERREINS

ts for Food

- SUNDAY CHICKEN—Chicken stew with herb dumplings.

THURSDAY, MAY 15,1952

erent

TEES

Art layout by J. Hugh O'Donnell,

BALONEY TO YOU—Macaroni in bologna cups.

Menu ny for the

Sunday BREAKFAST: Canned pineapple juice, bacon omelet, toasted English muffins, butter or fortified margarine,

orange marmalade, coffee, milk. DINNER: Chicken stew

with herb dumplings, peas, beet, avocado and watercress salad, French dressing, fresh strawberry pie, coffee, milk.

SUPPER: Sliced cold ham, vegetable salad, hot biscuits, butter or fortified margarine, currant jelly, maple walnut layer cake, tea, milk.

Wednesday

BREAKFAST: Stewed apricots with orange slices, ready-to-eat cereal, raisin toast, butter or fortified margarine, coffee, milk. LUNCHEON: Scrambled eggs with vegetables, salad, buttered toast, stewed rhubarb, cookies, tea, milk. DINNER: Fruit cup, pork chops, rice, tossed green salad, whole wheat bread, butter or fortified margarine, vanilla ice cream, fresh strawberry sauce, coffee, milk,

Monday

- BREAKFAST: Steamed prunes, cornflakes, crisp bacon, whole wheat toast, butter or fortified margarine, coffee, milk. LUNCHEON: Spanish rice, whole wheat bread, butter or fortified margarine, green

salad, fruit cup, cookies, tea, milk. DINNER: Cold chicken, peas with minced onion and shredded lettuce, parsleyed carrots, enriched bread, butter or fortified margarine, baker's sponge cake with

crushed strawberries and cream, coffee, milk. Thursday BREAKFAST; Orange

juice, soft-cooked eggs, club rolls, butter or fortified margarine, jelly, coffee, milk. LUNCHEON: Macaroni in bologna cups, tomato and head lettuce salad, Italiantype bread, fresh fruit bowl, tea, milk. \ DINNER: Chicken supreme on fresh asparagus, buttered carrots, enriched soft rolls, butter or fortified margarine, sliced tomatoes, rhubard pie, coffee, milk,

i 1 :

Coming Week

Tuesday BREAKFASTitRhubarb sauce, ready-to-eat cereal, frizzled ham, ready-mix muffins, butter or fortified margarine, coffee, milk. LUNCHEON: Broccoli au gratin, enriched bread, butter or fortified margarine, raw carrot sticks, bananas and sliced oranges, ginger snaps, ice tea, milk, DINNER: Liver with sour cream gravy, French fried onion rings, buttered green beans, buttered celery, rye bread, butter or fortified margarine, lemon gelatin with crushed strawberry sauce, vanilla cookies, coffee, milk,

Friday

BREAKFAST: Orange juice, ready-to-eat cereal, ba~ con rolls, tart jelly, coffee, milk. LUNCHEON: Creamed hard-cooked eggs with new peas, raw carrot sticks, enriched bread, butter or fortified margarine, fresh fruit cup, cookies, tea, milk: DINNER: Quick-baked beans with pork; Boston brown bread, wilted lettuce, broiled tomato halves, half grapefruit with strawberries in center, coffee, milk,

) Cleanest Cottons I've Ever Seen!

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JOIN THE a celeb: Ave., will f And if plan naval officer plane heading ing the airpos A group of haven't seen ) intend to go : ings. When | off the plane, with a band. the common r group. Instr be dressed, or in long woole hatg. The gn gent their he of flowers. If that's a ment, what w a year’s abse:

» IT WON'T for Universi Alumni mem} mood for ti Tuesday noon After a lun Lincoln, the shown a film

. indianapolis ‘race entitled °

Reservations ‘Mrs. Gordon }¥ way.

= IF YOU 8S proached by a steep hill « Indianapolis, | ‘Brandis, 3034 Mr. Brand moved here

.seeking these

get himself in tain climbing he travels to cise himself i the time is parture. He could ‘good ol’ mot inspiration.

Style:

IVID Ga moonligh summer col] in Wasson'’s Miss Maggi fashion repre designer, will ment both da tomers with t These dress gizes, 7 to 1° well as petite lection ~ will formally fror 4 p. m. both d

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trimmed with fringe. Striped checks, lust: plaids and pic fabrics in the Linens and ported organd for after dar

4 Jons are creat “and ironed. B

able; nonwash shoulder pads New drawstr convenient to Quality is t 6-inch hems a lines under fu all the straple dition to bonir have hidden a

Rockford Alumnae C

The Rockfo: nae Club will |

of Mrs. Leon

60th St., at 8 |

Clarence Cole

hostess.

New B

By BETT Times Fs

LITTERI broiderie terflies and f with twinklir

used on Cat

worthy collec suits to be m Beach Shop § will be given

12:30 and 2:30 Two fashion of Catalina, \

holm and Miss

be in the depa

day and Sat women on th styling of a baf cial figure type

Each suit in

designed ' for There are s flattering to t a long torso. needed bustlin

others are desi

CATALINA’ erlift inner br featured in eve fect support w worn with or v Fashion nev the extensive Hawalian lei necklines outli flowers made ¢ as the suit. tied around tt to make it str This style 1 princess panel anced curve bi Milo Anderson tion picture f: designs for Cs