Indianapolis Times, Indianapolis, Marion County, 11 September 1952 — Page 8

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SAUCY MEAL—Spaghetti with real Italian souce includes garlic accent, and French bread for

international flavor.

Use Garlic—Lightly—as Flavor Touch

By JOAN SCHOEMAKER Times Food Editor

MERICA’S melting pot is now seasoned by an American citizen. Public opinion has given garlic its citizenship papers. Once upon a time garlic was an herbal seasoning used in Europe. It became an immigrant along with the people of the Mediterranean area and has progressed to the top of the success ladder in a land of plenty.

Once used as a charm to keep curses away and pinned on children’s dresses, garlic is also used as a digestive stimulant.

Whether the pungent herb is used in salad or salad dressing, in sauces, roasts or casseroles, treat with a light hand. The less familiar the cook and the family are with the seasoning, the lighter hand the cook should place on the garlic bulb. For the salad bowl, split a small bud and rub the bowl. If your tastes prefer more pungent flavor, smash the small bud with a mortar and pestle or with a wooden potato masher on a wooden hoard such as A bread board. " o 2 THIS MEMBER OF the lily or onion family adds the allimportant final touch to real Italian spaghetti sauce, French dressing and casseroles. Garlic

salt, called for in some recipes, gives the same oomph as its fresh ‘mother, As far as the spaghetti goes, be sure it is prepared properly before adding the sauce. The sauce can be prepared ahead of time, refrigerated and heated while the spaghetti is cooking. For eight ounces of spaghetti, use three quarts of rapidly boiling wader and one tablespoon of salt. Cook uncovered, stirring occasionally to keep spaghetti in constant motion and prevent sticking. Test by pressing a strand against the edge of the pan with a spoon. A clean even cut indicates doneness. Cook only until tender and drain quickly and thoroughly in a colander or large sieve. It isn't necessary to rinse spaghetti after cooking. 5 » ”

SPAGHETTI SAUCE 3 tbsp. olive oil 1 medium onion, chopped 1 clove garlic, chopped 1 (No. 2) can tomatoes 1 (6 oz.) can tomato paste 1 (8 oz.) can tomato sauce or puree 1 carrot, grated 13 c. Maderia wine 1; tsp. salt Ys tsp. pepper 4 tsp. basil, 2 tsp. oregano 2 bay leaves Heat pressure cooker and add olive oil. Cook onions in

Your Child and Your School— :

Asks Closer

By IRENE PATAI HE HIGHEST praise I ever had came from a friendly parent who visited

me during open school week. As she offered me her hand she said: “You don’t look a bit Hike a school teacher.” n Her words i were meant as | J a compliment. lI accepted them as such. Afterwards, I wondered |: what a teacher was sup-

posed to look like. : What kind Mrs. Patai of people are we?

Being a mother as well as a teacher 1 believed parents and teachers might co-operate better if each of us knew more about the other. * 8 8 WE TEACHERS differ as all people differ. We may be a hard-fisted Marine veteran of Okinawa, a married woman with three children, a streamlined glamour girl. Each has his worth. Each makes his special contribution to his profession. 3 As a group. we are keenly conscious of our peculiar bjrd-in-the-cage position. Our personal behavior is the subject for criticism. So are our methods of teaching, our religious and our political beliefs. In small communities this is particularly true. In the cities many teachers I know prefer to live a distance away from their schools so they may enjoy the same personal freedom as their neighbors. I remember a conversation I had with the father of one of my pupils, who told me: “Teachers shouldn't smoke because it sets a bad example to the children.” » ~ . HE WAS taken aback when I suggested that it was unfair to’ ask teachers to adopt a nonsmoking standard that was not observed at home by the parents, In the communal eye we teachers are neither fish nor fowl, If we organize to improve our earnings, we are told we are professionals. Yet our =alaries are hardly equal fo those of other professional people who have simflar training and experfence, If tedchers have any trait in common, it is that we are a strong combination of dreamer and realist, As young persons in college, we discover the past, We are shown a glimpse of“the future. We dream of imparting

.8ll this knowledge to others.

We enter our work with e wide open, ; ye

»

Parent and Teacher Unity

NOTE: This is the fourth in a series designed to help parents and pupils during ~‘first days of school! The author is mother of three children and a teacher.

SOME OF US may have to take other jobs to make ends meet, Some of my friends work in the summer as playground instructors, counselors, waitresses. Some do part-time work as typists or accountants. English teachers may do advertising work, or teach night school. One of my colleagues makes and distributes a fine brand of Jams and jellies known throughout the West. Another has published children’s stories. One teacher worked as a bartender after hours. Yet we stick with teaching because we like it. It's what we want to do. » ” - 2 WE HAVE problems. We get ulcers, pay mortgages, lose loved ones. Our own children bring home bad report’ cards, get spring fever and polio, Yet we don't and can't bring our troubles into the classroom. Few other jobs demand such complete self-control. With 35 pairs of eyes following you every minute of the day, one false move and you have “lost” your class. A friend of mine, admired by pupils, faculty and

administration alike for his charm and skill, spends his Christmas and Easter vaca-

tions taking X-ray treatments. Only a few know he has been fighting cancer for years. We teachers have our

faults. As a parent, I know that. We gripe. We dislike clerical work, visiting super-

New Students To Be Guests

A welcoming and get-ac-quainted entertainment for new students will be given by the Methodist Hospital School of Nursing faculty and hospital administrative officials at 8 p. m. tomorrow in the parlors of Wile Hall, nurses’ residence. The 107 student nifrses who enrolled last week for the new class will attend. Among those to be in the receiving line will be William Schiltges, board of trustees president; Robert Neff, superintendent; Mrs, Neff, Miss Fredericka Koch, School of Nursing director; Mrs, James Stuart, president of the White Cross Guild, and Mrs, EllsWorth Sunman, Nurses Alumnae Association president, Misses Carmen Sharp, Ruth Fedde, Mary ‘Elizabeth Johnson and Hester Clayton will pour. Miss Ruth Blackburn is chairman, assisted by Mrs. J. J. Steiner, Mrs. Ernest Hershey, Misses Catherine Parkes, Mary Margaret Schroeder and . Mildred Sweet,

oil ‘until light brown. Add garlic, tomatoes, tomato puree and

sauce, carrot, wine and season---

ings. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker, Place indicator weight on vent pipe and cook one hour with stem in cook position. Cool cooker at once. Serve with spaghetti and parmesan cheese. n 2 EJ

FRENCH DRESSING

tsp. salt tsp. garlic salt tsp. dry mustard tsp. sugar thsps. all-tomato sauce thsps. winegar (preferably wine vinegar) tbsps. salad oil Measure ingredients into dressing bottle or bowl. Stir or shake well before using. ” ” 2

VARIETY TOSSED SALAD

1 (1 1b, can or jar) whole beets 13 ec. vinegar 1 tbsp. brown sugar 1 medium size “head lettuce, curly endive or mixed greens 1 medium size onion 1 c. sliced celery 13 c. sliced ripe olives Salt

W DWE ANN

. French dressing

1 c. cottage cheese

To the liquid drained from the beets add vinegar and sugar; simmer 10 minutes. Add beets and let stand several hours or overnight. Break

visors, fire drills, marking papers, special reports. We are too sensitive to criticism. We are irritated when we ask John to erase the blackboard and he replies, “Why should I? I don’t work here.” We get annoyed when, after we have finished a long explanation and ask “Any question?,” Mary answers, “May I have the pass?” On the other hand, I have seen teachers slaving for hours after school with an orchestra, a dramatic group, a fencing club, a remedial reading class. We chaperon dances on our own time,

n ” » WE WILL give up a lunch period to meet a parent, or to supervise a school yard. We will spend hours marking papers so we can point out errors for correction. We run to libraries, museums, business organizations for materials which will make our lessons more alive, We will dig down into our own pockets to pay for needed supplies, for parties, for posters, for the forgotten milk money. We will spend time reading in our field so that we know the newest trends in child psychology and in our own subject. We will take “alertness” courses and attend lectures to increase our skill, learning and technique,

= 2 = WE LIKE children. How else would we put up with the mouths chewing gum, the spitballs, the flying erasers, the assorted bird calls and other unhuman sounds, the nodding heads reliving last night's TV program, the silence when there should be noise, the noise when there should be silence? How else could we stand “just kids” 6% hours a day, five days a week, 10 months a year, for at least 25 years of our lives? We these: The little shiver of delight when we return after an illness and a child says, “Thank God, that substitute was awful!” ~The first time Joan reads a whole sentence or completes a problem, —The corrected lisp: the discovered voice; the buddin g track ,star; the shy child making a speech; the hell-raiser learning to take turns in play; the completed composition or apron or lamp; the passing test grade; the prize winner. The letter from ‘Korea saying, “Am I glad you taught me that. I can surely use it now!" And then that final hor. Graduation Day, The course is run. The time has come to say goodby. You view. him now with pride and even wonder. The child you knew has grown beneath your eye into the boy, the boy into the man. And you think. I had a hand in this! : 2 TOMORROW: Report Card Worries,

find rewards such as

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THE INDIANAPOLIS

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Thoughts for Food

AEE KA

Art layout by J. Hugh O'Donnell

THE RUB COMES IN—Salad bowl takes hint with garlic touch in French dressing.

greens in pieces. Place in a large salad bowl with onion rings. Add celery, olives, salt to taste and dressing. Toss lightly together. Place cottage cheese in center and arrange pickled beets on ‘top of salad. Serves six to eight. 2 " - TURKEY PIE 3 tbsps. butter or margarine 3 tbsps. flour 13 ec. turkey broth, milk or both 1; tsp. garlic or onion salt 115 ec. diced cooked turkey 1 ¢. cooked mixed vegetables Salt and pepper

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3 eggs 14 c. unsulphured molasses 14 tsp. salt

21; c. seasoned warm mashed potatoes 1 egg, well beaten

Sprinkling of ginger or nutmeg

Paprika Melt the butter. Add flour and stir over low heat until blended. Add the cold broth, milk and garlic salt all at once. Cook, stirring constantly, untluniformlythickened throughout. Stir in turkey and vegetables. Season well to taste, then pour into four individual baking" dishes. Combine mashed potatoes . With the well-beaten egg and ginger, Spread around edge of

filling in baking dishes. Sprinkle

with paprika. Bake in a ho oven (425 degrees F.) Sauce lightly browned, about 28- min utes. Serves four. n n ” GARLIC BREAD 1 loaf Italian or French bread 1 stick butter 1 clove garlic

t

until is bubbly and top is

Cut loaf of bread in 1; inch slices, but don’t cut through to bottom crust. Cream butter in a bowl well rubbed with garlic and spread bread with the but-

ter. serve hot.

MOLASSES CUSTARD

1 tsp. vanilla

Serves six.

2 ¢. milk, scalded

Beat eggs slight. Add molasses, salt and vanilla. Stir in scalded milk. Pour into six custard cups: “Place in a shallow pan of hot water. Bake in a slow oven (300 degrees F.) for 50 minutes, or until knife inserted in center comes out clean.

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

. Plans Girl Scout Conference | AN ATTRACTIVE dark-haired Rockford, Ill, woman | has been busy learning her way around Indianapolis

this week.

She is Mrs. Elmer W. Johnson.

she heads the Great Lakes region of National Girl Scouts— the largest region in the nation. It includes the states of In-

diana, Illinois, Wisconsin and Michigan and more than 342,000 registered girls and volunteer adults. Mrs. Johnson is here for a final planning session with Indianapolis GS committee chalirmen and regional GS directors for the three-day Great Lakes Regional conference, Oct. 15-17, It will draw a crowd of more than 3000 volunteer workers in Scouting. “Actually the conference theme, ‘Girl Scouts—a Growing Force for Freedom’ is threefold,” explains Mrs. Johnson. “It will give volunteers help in training ' girls to be prepared to be resourceful, to serve

others and to live democracy.

It is a new trend in contrast to Girl Scouts simply as

Underwood & Underwood photo. Mrs. Phillip Taylor before her marriage Sunday in the Broadway Methodist Church was Miss Saramae Marer. Her parents, Mr. and Mrs. William Marer, live in 1029 E. Market St. Mr.

‘Taylor 'is the son of Mrs. A. R.

Bennett, Gardner, IIL

For the second year *

homemakers,” the regional chairman admitted, ‘but only as new as the whole broadening scope for women in today’s world.”

|

The basi¢ program of keep-

ing youth busy and having fun is still most important. But Mrs. Johnson also sees private agencies, as Girl Scouts, as laboratories where youth can be trained to play the real part in citizenship they want. Just one of her examples was the after-school play groups scouts are directing over the country during elections so adults may be free to cast their vote. " s 5 DR. CLARK G. KUEBLER, president of Ripon, Wis. College, will be the keynote speaker at the opening session Oct, 15 in the Murat Temple. Group meetings are scheduled for Thursday. That night in the Murat Mrs. Howard K. Jackson, Chicago, former regional chairman and now a national board member, will speak. Indianapolis and Marion

County Girl Scouts will present |

a drama, “Let Freedom Ring.” Some from city and county councils throughout the state will be hostesses for the event, assist ing the Indianapolis Council." The city councils include Anderson, New Castle, Elwood, Connersville, Lebanon, Nobles« ville, Greencastle and Kokomo, County council aids Franklin, Bartholomew, Shelby, Delaware, Wayne, Clinton, Tippecanoe, Montgomery, Monroe, Lawrence, Blackford and Marfon,

Shower For Bride-to-Be

Miss Louise Dunning, 5435 N. Pennsylvania St., will entertain at a miscellaneous shower at T7'30 p. m. today in honor of Miss Elizabeth Calvert, daughter of George ®alvert, 2112 N. Delaware St. . Miss Calvert and John Mahrdt, son of Mr. and Mrs. Otto C. Mahrdt, 5930 Guilford Ave, will be married at 3:30 p. m. Sunday in the Fairview Presbyterian Church. Mrs. Lehman Dunning, the hostess’ mother, will assist. Guests will include Mesdames Mahrdt, Richard - Janeway, Gordon Hall and Peter Vane Geyt, Misses Jessie Brayton, Sara Ann Elliott, Barbara Churchman, Marty Knauer, Elizabeth Cottingham -and Martha Grace Clark, :

250 Girl Scout adults |

will be |

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(SEARS)

ROEBUCK AND CO.

Brown in the oven and

TURKEY IN THE POT—Potatoes make the topping for turkey

seasoned well and combined with vegetables.

The Market Basket—

Some Vegetables, Apples Are Plentiful This Week

THE FALL horn of plenty is showering supplies of cauliflower, broccoli, cabbage, apples and sweet poe tatoes on the market to spice lagging meals.

» n o FRESH FRUITS APPLES—Supplies increasing; cheaper. AVOCADOS — Moderately priced. BANANAS—Ample supply. BLUEBER S—Very scarce. CANTALO — Lighter supply; higher. CASABAS — Quality<fine; fair supply. DATES—PIlentiful; cheap. GRAPES—Cheaper; very good quality. : GRAPEFRUIT — Fair supply and quality. HONEYDEWS-—Cheaper. LEMONS—Ample supply. LIMES—Fair supply and qual-

ity. ? PEACHES — Best week for Michigan Elbertas; plentiful; cheap. PLUMS—Wide variety; moderately priced.

WATERMELON — Almost off -

the market. ” ” ” FRESH VEGETABLES BEANS—Cheap. -

BEETS—Ample supply; moderately priced. — pr CABBAGE—Plentiful; cheaper. CARROTS—Ample supply. CAULIFLOWER—Better quality; good buy. CELERY ~— Plentiful; reasonable. COLLARD GREENS — Fair supply. CORN—Abundant; good quality; good buy. CUCUMBERS — Cheap; plentiful.

66th Anniversary Special

EGGPLANT — Moderately priced. ENDIVE — Reasonable; dant. ESCAROLE—Fair supply. GARLIC—Ample supply. HEAD LETTUCE—Quality not too good; higher. KALE—Very good supply; quale ity good. LEAF LETTUCE—Better quale ity; fairly high. ONIONS—Much cheaper; plentiful. OKRA — Fair supply; a little high. PARSLEY—Ample supply. PARSNIPS—Supply increasing. PEPPERS—Plentiful; good quality; cheap. POTATOES—Slightly cheaper; plentiful. PUMPKIN-—Moderately priced. RADISHES—Wide variation in quality. RUT A BAGAS — Reasonable; good quality. : SPINACH—Good supply. SQUASH—Wide range in varieties; reasonable. SWEET POTATOES — Plentiful, moderately priced. TOMATOES — Quality good; high. TURNIPS—More plentiful; reasonable. WATERCRESS—Very scarce.

Wash the Brush

Wash your pastry brush in hot soapsuds after use. This will keep it from becoming rancid.

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Plus Tax

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It's pouring simulated pearls

at Sears!

Magnificent, single and multi strand necklaces with plain and rhinestone studded clasps. SALE STARTS

FRIDAY!

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there was n Guests were what they con phants from t stead of sell their items, ” THE ED BRIGHT hom was transfor garden today a party. Ginger, dau brights who 1 for Bradford will have a ch to her friend yellow chrys color scheme rations is yell LJ

MISS JULI 515 Tecumseh University of home this ne for Los Ang clinical assis school where pre-school chi therapist. While there vate work in tion. » BEFORE g College in M: Judy Hanna New York to The daughts Joseph L. H Ave. Judy w day.

o WHEN Lt. Panagos, US in Indianapol he planned to visiting frienc he knew was Fieldhouse, th extend his st: to see his frie The Comma is in Detroit, } a Caribbean » FRED WA ance in the Mi 22 will hold s Penn State A Waring is the of the school

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The Indian ters of 1812, w eon at 12:30 | the Hotel Lin Dr. Francis Haute, will d on the War o Mrs. John I will introduce New meml ganization wi guests are M tie, Carmel; son, Anderso) D’Embeau, T ervations ma Miss Carrie FE

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