Indianapolis Times, Indianapolis, Marion County, 26 June 1952 — Page 16

SECOND SERVING—Breakfast oatmeal comes to lunch.

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Tempting ‘Revisions’ Rescue Your Leftovers

By JOAN SCHOEMAKER Times Food Editor

] EFTOVERS can come first instead of second, The planned rescue operation eliminates the heavy load on the refrigerator and the wearisome taste offerings to the family. Heated up remains of the previous

meal lack the glamor that any food can have. Planning and revision, the two necessary Ingredients In any successful venture, are the most important 7 ingredients in menu planning and kitchen capers. Along with a pinch of salt . and a dash of pepper each cook Houla add a tablespoon of common sense to ary recipe she prepares. This is the key to ov Success, } S LE Paige phar RS , POC ORE THAN one m for tempting appetites 1s sible for leftovers, Thete are as many ways as there are scraps in the refrigerator. As just a start, always slice meat from the bone and cover well to prevent drying from one meal to the next. Use cubed meat in casseroles with noodles, spaghetti, macaroni or mixed vegetables. Slice and use for either hot or cold sandwiches, warm (it in leftover gravy or barbecue sauce. Serve it in a white sauce over toast, biscuits or rice or in toast cups or patty shells or popovers. Grind meats and mix with mayonnaise and/or relishes for sandwiches, Stuff ground meat leftovers in green peppers or roll inside tender par-boiled cabbage leaves and bake. Make croquettes, fritters or

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bowl.

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2 c. sifted cake flour 134 ec. sugar . 2Y% tsp. baking powder 1 tsp. salt

meat patties ahd serve with a tomato sauce. The Louisiana French use up scraps with a creole vegetable sauce made by combining one can mixed vegetables, one can tomato sauce, one small grated onion, % teaspoon black pepper, '; teaspoon salt and one tablespoon prepared barbecue sauce. Boll

the ingredients six minutes and serve over meat,

. Leftover -pork (gne cup) can be diced and combined with 1 cup catsup, two, ‘tablespoons

‘brown sugar, two tablespoons

vinegar and one tablespoon Worcestershire sauce for a barbecue to serve on split toasted buns. Add green beans and a tossed . salad to fill out the menu. Even second or third time leftovers can be rescued with a sauerbraten sauce If the meat fs ham, tongue or roast beef. For a typical resurrection for vegetables make a meat pie.

SAUERBRATEN SAUCE 1 tbsp. fat 14. e. finely diced onion 13 tsp. kitchen bouquet 11; e. water 17 e, vinegar unpeeied lemon, sliced 13 ¢. brown sugar 13 ©. seedless raisins 13 tsp. salt

1; tsp. allgpice 1 small bay leaf

1 co. gingersnap crumbs

Melt fat in saucepan over moderate heat, Add onion and let cook five minutes. Stir in kitchen bouquet. Add water, vinegar, lemon, brown sugar, raisins and seasonings. Cover and bring to a boil. Let cook until lemon rind is barely tender, about 10 minutes. Remove bay leaf. Add ginger. snap crumbs and let simmer until the sauce is slightly thickened. Add sliced leftover pot roast, roast beef, tongue or ham and let heat thoroughly. Makes two cups sauce, four generous servings.

ONE EGG CAKE

14 c. soft shortening 1 tsp. vanilla 1 c. milk 14 c. unbeaten egg

i 1 ' 1 i Sift flour, sugar, baking powder, and salt together into a Add shortening, vagilla and 24 cup of the milk. Beat | vigorously with a spoon for two minutes by clock (about 150 | strokes a minute) or medium speed on electric mixer for two minutes, Scraping sides and bottom of bowl constantly. Add } remaining 4 -cup of milk and unbeaten egg. Continue beating two more minutes. Pour batter into two round layer pans or | 1 f | ' 1

one square pan which have been greased generously and dusted

: with flour. Bake 25 to 30 minutes for layers and 30 to 35 minutes for square in a moderate oven (350 degrees F.). Frost when cool. :

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

Local Librarians Will Be On Program

Promnent parts in the Amer ican Library Association's national convention Sunday

through July 5 in New York will be taken by two Indianapolis librarians. Miss Frances Stalker, head of the Indianapolis Public Li-

Zeta Sorority 50 yeo rl atthe ton

T¥rary’s

reference ‘department and national chairman of the reference librarians’ section of ALA, will preside Wednesday night at a meeting of more than 400 reference librarians in the Waldorf-Astoria Hotel Empire Room.

GOLDEN JUBILEE=Mes 0. H. Hayes (center), a founder of Delta in Miami University, is an honor guest 's Golden Jubilee convention in the Roose:

velt Hotel, | New Seioans. ¥ With ber are Mrs. Harold K. Harding

Nuwase piston, and Miss Marilyn Ceiglr,

i fw ) A REX

There will be discussion of withdrawal of this group from the ALA college and university division to join the public libraries division. nn » » MISS HELEN BARRON will be ALA representative for the Indianapolis Public Library's Staff Association. On her re-

turn from convention she will

report to the local unit, Other local librarians going to New York include Misses Inez Babb, Majorie Bowers, Dorothy Gray, Elizabeth Messer, Kathryn Hodapp, Helen Morris, Evelyn Sickles Catherine Sullivan.

Rush Party Set Sunday

The Indianapolis Alumnae Chapter, and Indiana University Delta Chapter of Kappa Kappa Gamma Sorority will entertain prospective IU coeds at their

annual rush swimming party Sunday. Mrs. Gayle Wolte, . Carmel,

will be hostess to the guests coming from all over Indiana, Illinoks and Ohio.

Mrs. King Traub is general chairman of the alumnae committee making arrangements for the Bftesnoon tyent, » ASSISTING ARE ‘Mesdames David Brewer, John Wallace, Robert Starr, Carson Donley, Leland D. Jontz, Robert Klein, Robert Diener and Robert Laws, IU actives in charge of plans are Misses Elizabeth Cottingham, Marilyn Alexander and

Jane Johnson, Guests will meet |

at the Alexander and Johnson homies. then £6 on to the Wolfe

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and

OATMEAL POPOVER 1 e¢. cooked oatmeal 2 egg yolks 1 c. sifted enriched flour 1 tsp. baking powder 1 tsp. salt 1 ¢. milk 2 egg whites, stiffly beaten Grease glass custard eups or popover irons and heaf in oven while making the batter. Combine oatmeal and egg yolks. Sift together flour, baking powder and salt, Add with milk to oatmeal-egg mixture and stir in lightly. Fold stiffly beaten egg whites into oatmeal mixture. Fill hot custard cups or popover irons 23 full of batter. Bake in hot

REJBUE OPERATION—Meat and vegetable pie use up tasty bits.

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oven (425 degrees F.) for 20 minutes. ‘Make a 14-inch slit in the top of each popover for escape of steam: Reduce heat to moderate (350 degrees F.) and bake -35 to 40 minutes longer. Remove from baking pan. Cut the top off each popover apd fill with creamed chicken ham or tuna fish. Replace top and serve as luncheon dish for six.

MEAT AND VEGETABLE PIE pkg. pie crust mix large onion, minced e. cubed cooked meat tbsps. fat cooked potato, diced ©. cooked Yegelabies

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BEATING WASTE — Leftovers turn into first class dish of ham and. eggs, cream-style.

2 bouillon cubes 1 ¢. hot water 2 thbsps. flour Salt and pepper to taste Prepare pie crust mix as directed on package. Line a nineinch pie pan with pastry. Cook onion and meat in fat until onion is soft. Add potato and vegetables. Dissolve bouillon cubes in hot water. Add a small amount to flour and mix smooth. Add remaining bouillon. Cook, stirring constantly, until thickened. Add to meat and vegetable mixture. Fill pastrylined pile pan with meat -and vegetable mixture. Cover with top crust. Press edges together and prick top crust. Bake in hot oven, 425 degrees F. for

. 35 minutes.

. » = ”

HAM AND EGGS

IN CHEESE: SATAN

115" e. water 1; ec. dry milk 4 tbsps. flour 1, tsp. dry mustard Dash black pepper 14 1b. sharp cheese, shredded 1 tbsp. grated onion 1; tsp. Worcestershire sauce 1 ¢. cooked ham, cut in cubes 4 hard cooked eggs, sliced Pour water into top of double boiler. Combine dry milk, flour, mustard and pepper. Sprinkle over surface of water and beat with rotary beater until just blended. Place over boiling water and cook unitl slightly thickened, stirring constantly, about 10 or 12 minutes. Add cheese, onion and Worcestershire sauce, Stir until cheese melts. Add ham and eggs. Heat through and serve in individual casseroles,

Women Outsmart Men Via Feminine Wiles

OMEN are taking to the open roads this summer, and men, as usual,

are holding their heads and

predicting the outcome will be nothing short of “grim.” If you belong in the category of “female traveler,” there's only: one way to uphold your dignity and reputation as a woman who knows where she is going and in what. As soon as you have decided on a destination, have a chat with your garageman. Make it casual. Don’t let him know you are really depending upon his advice. Let him think you are holding a friendly. discusgion. » 5 » ASK HIM in the course of pleasantries to check the wheels for balance. If he has nothing else to do, he might even take a minute to rotate the tires and examine them for cuts; blisters and dangerous tread and sidewall wear. Don't make your request obvious, however, Next, lean against the radiator with some off-hand comment about leaks and possible stoppages in engine water jackets. After that's taken care of, suavely slip behind the wheel and start pumping at the brakes. Smile sweetly, and remark about adequate fluid and brake lining. After all, there will be times on the road, won't there, when you might want to stop? If you are lucky, it will be raining the day you visit the garage. Then it won't seem odd that your windshield wipers are madly beating back and forth. After suggesting that he look to see if the wipers are sweeping clean, you might flash your headlights on 9 or 10 times with the implication that you suspect potential short-circuits, ” » » AS YOU ARE pulling away from the station, call back a word or two about checking adjustments on the carburetor and choke, as well as mention-

Ing that he examine, the fuel

pump for wear. Your final: words might be about checking the timing of the ignition, distributor points, coil, condenser and ignition cables. The spark plugs might be adjusted or replaced, too. Whatever you do, though, remember to be offhand. Once you and the garageman have “talked” your car into perfect conditon, drop the guise and get on with your travels. If you are an explorer by na-

ture—resist temptation. You'll |

PRE-PLAN—Be fully prepared to meet any emergency and repairs on the road when you travel “by automobile this summer,

side spin and really bog down. Shift into first or second gear instead, and move slowly but steadily. To stop is to sink.

When irrevocably stuck, cogitate, don't accelerate. Get out of your car and reconnoiter. There may be firm ground a short distance ahead. Put brush, dry grass, sticks or stones under those rear wheels. Gearshiftrock the car gently until the wheels grab. Scatter the track ahead with more dry stuff and proceed slowly in low gear.

Unpleasant as the thought may be, better learn to change a tire. Better play safe and assemble a “trouble kit” for that long trip. You may not know how to use all the gadgets, but someone will, In addition to. your car's regular complement of tools— pliers, screwdrivers, special wrenches and jack-—add: socket

wrench set, penknife, tire irons, tube patches, pump, flashlight, fuses, two spark plugs (correct size), emergency gasoline; coveralls and canvas gloves. And if perchance, as you happily and safely travel over hill and dale, you should happen upon a disgruntled male moto< rist who forgot his squirt oil can—be tolerant. Toss him yours, and be merrily on your way. 0

Topic Announced.

By Speakers Club

‘Should Women Be Drafted” is the forum topic the Indianapolis Speakers Club will discuss at the bi-monthly meeting at 7:30 p. m. Friday in the Hotel Washington. Miss Bann Burns will be moderator. Sa R. Ward

will be toastmisttess

SOMETHING NEW FOR ULI LIN gi

S000 cvestssee

OR A SUPER SUPPER DISH, take large slices of boiled ham and spread them thinly with Heins Brown Mustard. Cover-with Heinz Spaghetti, roll, fasten with toothpick. Broil until lightly browned.

©® © Best friend to dozens of dishes

' WATERMELON—High;

Free Cook Book—

Rad

THURSDAY, JUNE 26, 1952

Recipes for Babies Have

Same Food as Grownups

TOPPLER TIME no longer means special cooking time. Recipes for babies who have reached the solid foods stage now include mother and the other members of the family, too. The free book of recipes is offered to

Times readers. The graduation from infancy into the period of appetite growth is no longer a double cooking period for mothers. When the whole family has the same food as the toddler learning to like certain new tastes, he or she is not afraid to try things.

A typical menu for both mother and the toddler of 1 to 3 includes a luncheon

__soup, whole wheat or enriched white

toast, butter or margarine, sliced tomatoes With sour cream salad dressing, apricot sherbert and mjlk. ~ “ » LUNCHEON SOUP 1; ean strained peas 13 cup undiluted evaporated milk 1; can condensed tomato soup 1; can Junior veal or beef Combine peas, milk and

The Market Basket— + I+'s Lemonade

tomato soup in a saucepan, blending thoroughly. Add meat and warm over low heat, stirring constantly. Makes two to three small servings.

” - LJ “SOUR CREAM” SALAD DRESSING 2 tbsps. lemon juice 1 c. undiluted evaporated milk 1; tsp. salt 1; tsp. sugar Stir lemon juice slowly into the evaporated milk. Add salt and sugar. Makes 14 cup.

» - » FOR ADDITIONAL recipes and menus send your name and address and those of your friends to Joan Schoemaker, Food Editor, The Indianapolis Times, Indianapolis 9. Send today for the offer closes Tuesday. No postage is required, The book will be mailed directly -to you within the next four weeks.

Weather

He°T WEATHER affects the supply and demand .on

fresh fruits and vegetables.

Lemons and limes go

up in price; broccoli and caulifiower can’t stand the heat

any more than humans. : FRESH FRUITS APPLES—High; still green. APRICOTS — Fair supply; slightly cheaper; good quality. AVOCADOS — Ample supply; fairly good buy. . BANANAS—Plentiful. BLUEBERRIES — Slightly cheaper; abundant. 'CANTALOUPE—Best week of the year; excellent quality; cheap: CHERRIE S—Sweet cherries higher. ’ 'DATES—Plentiful; cheap. GRAPES—Fair supply;” slightly high. GRAPEFRUIT Florida crop ne; high. NEYDEWS—High.

* LEMONS—Much higher due to

weather. ° LIMES—Higher; plentiful. NECTARINES—Scarce; high. ORANGES—Florida crop gone; California crop high. PEA CHE S—More plentiful; better quality; cheaper. PINEAPPLE—A few available. PL UMS—Fair supply; still slightly high.

RASPBERRIES—Fair supply;

good quality; reasonable. ™ STRAWBERRIES—A few available; quality poor. quali-

ty decreasing. FRESH VEGETABLES ARTICHOKES—Scarce, ASPARAGUS—Off the market. BEANS—Good quality; slightly higher. BEETS—Plentiful.

BROCCOLI—Heat makes fit scarce. .CABBA GE—High; slightly scarce. CARROTS == Abundant; good uy CAULIFLOWER ~~ Moderats supply; cheap. CELERY~—S8carce; high. CHIVES-—Ample supply. COLLARD GREENS — Supply irre CORN — Plentitul; quality decreasing; cheaper. CUCUMBERS-—Scarce;

~ EGGPLANT — Fair supply

moderately. priced.

‘ENDIVE = Plenting} _Feason~

able. °-

- ESCA

HEAD LETTUCE—Quality proving; slightly higher. KALE — Plentiful; moderately priced. : LEAF LETTUCE—Fair quality. MUSHROOMS-—Off the market. MUSTARD GREENS — Fair supply; moderately priced. ONIONS —- Fairly high; good quality. PARSLEY—Ample supply. PEPPERS—Fairly high; scarce, POTATOES—Higher, RADISHES-Fair quality; moderately priced. SPINACH—Fair supply. SQUASH — More plentiful; cheaper. SWEET POTATOES — Scarce; very high. TOMATOES—Scarce; high, fair quality. TURNIPS—Cheap; plentiful. WATERCRESS—Ample supply.

WASSON'S OPEN ‘TIL 8:30 . TONIGHT

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