Indianapolis Times, Indianapolis, Marion County, 21 August 1952 — Page 12

PAGE 12

FROZEN FRUIT CHEESE LOAF : 1 c¢. canned peach slices 2 (3 oz.) pkgs. cream : : 24 ¢. cubed canned pine- . cheese : Me milk oo. apple : i ja : 4 ¢. mayonnaise { 14 ¢. halved maraschino Le Sa i ” 4 c¢. whipping cream cherries 1; t | 1 USp. salt . 4 1 tsp. plain gelatin 14 tsp. dry mustard : D: 2 tbsps. cold water 2 tbsps. lemon juice

Drain fruit thoroughly. and dissolve over hot water.

lemon juice.

I ’ ’ 3 i i i I 1 I i i i i 1 | i

Soften gelatin in cold water Whip cream cheese with milk and fold in mayonnaise, whipping cream, seasonings and Stir in dissolved gelatin. fold into gelatin.mixture with pineapple.

i i i 1 ! 1 Dice peaches and i Refrigerate. ! 1 !

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

Free Cook Book— Mayonnaise

Is Fist Aid

In Doing Kitchen Tricks

RICKS in the kitchen are simple if mayolinaise is permitted to do a complete job. Mayonnaise can give little extras in taste to sandwiches, sauces, soups, seasonings and bindings, baked

goods and special dressings. Tips come from the mayonnaise makers themselves. To dress up all types of dishes use a mayonnaise variation to give that extra flavor. Fruit salads don’t alway$ taste perfect with just mayonnaise.

A simple honey dressing is made with one cup real mayonnaise, 3 cup honey, one tablespoon lemon juice and two teaspoons celery seed. The ingredients, blended together, make approximately 1'3 cups. Green, vegetable or fish salads take on top taste with cream mayonnaise with garlic. Use 15 clove garlic, 14 teaspoon salt, pepper, 3, cup real mayonnaise, two tablespoons lemon juice and two teaspoons milk Crush the garlic, salt and pepper together and add re maining ingredients, blending

well to make “gy cup A simple mock Hollandaise dressing is made with one

tablespoon lemon juice and one teaspoon grated lemon rind added to real mayonnaise,

The Market Basket—

HOT CABBAGE c. shredded cabbage 3c. real mayonnaise s © milk I; tsps. salt

6 1 3 1 3 thsps. mustard with horse-

< radish

1 tsp. lemon juice 1 tsp. sugar Cook cabbage in salted water seven to eight minutes. Combine real mayonnaise with remaining ingredients and place over low heat until cabbage is done. Drain cabbage and pour sauce over it, Toss lightly with a fork, Garnish with broiled tomato slices and top with real mayonnaise if desired for six.

n n ” FOR ADDITIONAL mayonnaise recipes send your name and address as well as those of friends to Joan Schoemaker, food editor, The Indianapolis Times, Indianapolis 9. No return postage is required. The book will be mailed directly to you within the next four weeks. Send today, for the offer closes Tuesday.

your

Peaches for Cream or Can

Week-End Shopper's Delight

YEACHES and cream for

the table or

the fuzzy round

fruit for preserves or canning will be the shopper's

lelight this wéek end.

trees are

the best peach buy for years according to dealers in the know, FRESH FRUIT APPLES Increased supply; more variety; cheaper. AVOCADOES —Falr supply and moderately priced. BANANAS - Supply fair; high BLUEBERRIES —Supply good; excellent quality: cheap

CANTALOUPE and quaity,

Good supply

little cheaper.

D ATES Plentiful; cheap. GRAPES—~Good supply; little cheaper, GRAPEFRUIT Fair quality

and supply; HONEYDEWS ply: fairly high

fairly ‘high. Moderate =ug

LEMONS --Plentiful; cheap LIMES Plentiful; moderate) priced NECTARINES —Scarce; high. PEACHES —Excellent; cheap,

PLUMS—Scarce; fairly high WATERMELON —Plentiful and cheap. 7 2 ” FRESH VEGETABLES BEANS—Fair supply; moderately priced. BEETS-—Moderate too plentiful. CABBAGE — Wide quality; fairly high. CARROTS—Good supply; moderate. CAULIFLOWER — Quality improving; fairly high. CELERY —Very good buy. COLLARD GREENS—V ery scarce. CORN —Quality improving and moderate price.

price; not

coming to market in quantity and quality.

range in

Beauties from Indiana and Illinois

It's

CUCUMBERS —Plentiful; quality; cheap. EGGPLANT

lv high. ENDIVE Fair supply; moderate price. HEAD LETTUCE -Quality is good; slightly higher. KALE ~Ample - supply; moderately priced. LEAF LETTUCE — Only fair quality, high. ONIONS Light supply: high PARSLEY - Ample supply and

cheap, PEPPERS <Plentiful;- cheap. POTATOES Little higher; not too plentiful. RADISHES- Only moderate price SPINACH Scarce; fairly high. SQUASH Good supply; SWEET plentiful; cheaper. TOMATOES —-Wide range in quality; slightly cheaper. TURNIPS—Very scarce; sonable

tair quality

rea-

A Tasty Snack

The time for a snack may

pe ———— —

boiling |

Fair supply, fair-

cheap. I POTATOES—M ore |

be the time to make use of your |

handy variety pack of ready-to-eat breakfast cereals, Set out this assortment, a bowl of fresh fruit, dnd a pitcher of frosty milk, The combination of the three foods is a refreshing hot-weather summer snack for young and old. Try this for easy variety and easy service at the breakfast table, too.

————eeee eee.

Extra Taste Appeal

As a spread for dainty appe-

tizers combine flaked sardines, .

* soft butter, lernon juice, Worcestershire sauce, and mustard to taste. Spread on enriched bread

cut into. circles, diamonds, or squares; thin slices of refrigerator rye bread; or toast strips. These tangy sardine appetizers add extra taste appeal to vegetable juice, seafood cocktails, or other meal openers.

MEALTIME PERSONALITY —Relishes, chutneys and pickles add

THE INDIANAPOLIS TIMES

the zest often lacking in ordinary meals. Fresh cucumber pickles and India relish (left), applesauce relish (center) or tomato chutney English (right) are a few samples of what can be done.

By JOAN SCHOEMAKER Times Food Editor

HE SPICE OF LIFE is often the seasoning with your meal. To make

meal time as interesting as

as possible, be sure that the relishes, condiments and extras are pungent and lend the proper flavor to the setting. All types of relishes are avallable. One of the most common on American tables is pickle relish made. with cucumbers. Whether the second family preference is picadilli or an heirloom recipe, additional variety is gained with such spicy foods as any. one of the chutney

recipes, cucumber pickles or relishes. Curry, a contribution from India, adds a pungency to

meals that is often lacking in America. Cooks from India, curry masters around the world, use potatoes, apples, and tomatoes as well as other vegetables as the basis of good chutneys. u n ” WHETHER THE main course is an economy cut of meat or the best cut on the market, the seasonings are still the

“real success makers on - the

menu. Pork, lamb, beef, chicken, turkey, cold cuts, canné¥ meats, leftover roasts . . . all take on new appeal with tasty accompaniments. » » - TOMATO CHUTNEY ENGLISH 31; lbs. tomatoes 1 1b. sugar 1 tbsp. salt 1 1b. raisins (seedless)

ozs. garlic oz. red chillies oz. green ginger pt. vinegar Remove skins from tomatoes by steeping in very hot water for a few minutes and" then slipping skins off. Grind the ginger, chillies and garlic. Combine all ingredients in a pan, simmer gently and stir occasionally until the chutney thickens. Put into jars and when cold, cover tightly.

2 ou #” . APPLESAUCE RELISH 21, c. canned applesauce 1, c. diced celery 1, c. seedless raisins 1, c. red cinnamon candies 1, c. prepared horseradish Combine apple sauce, celery, raisins, candies and horseradish. Chill in refrigerator several hours. Stir until candies are completely dissolved and mixed through apple sauce. Serves six to eight. " ” = INDIA RELISH 6 lbs. green tomatoes 12 1b. onions 1 large stalk celery 12 1b. sweet red peppers 1 medium green pepper 12; c. sugar. 13; c. distilled white vinegar 13 tsp. ground:-ZRaamon <i 13. tsp. ground cloves 17 tsp. ground allspice’ 13 tsp. tumeric . 14 tsp. cayenne pepper 11; tsps. celery seed 3 tbsps. salt Wash, quarter and remove stem end from tomatoes. Peel and quarter onions. Wash celery, quarter and remove seeds from peppers. Put all

— lw 9

oughts for Food

: THURSDAY, AUG. 21, 1952

vegetables through medium |

Drain sugar

grind eof food off excess liquid. and remaining boiling. - Add vegetables and boil gently 10 minutes, stirring occasionally. Quickly pack one hot, Sterilized jar at a time. Fill to 14-inch from top. Be sure vinegar solution covers the vegetables. Seal each jar at once. Makes five to six pints,

chopper, Heat

n an 2

FRESH CUCUMBER PICKLES 6 lbs. cucumbers, washed and |

sliced 2; c¢. chopped green pepper 1 1b. onions, peeled and sliced 11; ec. chopped celery 1, c. yellow mustard 42; c. distilled white vinegar 1, c. salt 315 c. sugar 2 tbsps. mustard seed

- 1; tsp. tumeric

1; tsp. whole cloves 3 tbsps. celery seed 11; tsps. powdered alum Prepare vegetables. Blend mustard with a little: of the vinegar. Add remainigg- vinegar, salt, sugar, spices’ and alum. Cover, heat to “boiling point. Add vegetables. Cover, quickly bring to a boil, but do not boil. sterilized jar at a time, lq inch from top. Be sure vinegar solution covers the vegetables. Seal each jar at once. Makes nine pints.

ingredients to |

Quickly pack one hot, | Fill to |

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