Indianapolis Times, Indianapolis, Marion County, 28 September 1952 — Page 37

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28, 1953

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SUNDAY, SEPT. 28, 1952

The Book Nook—

Here Are Three New Cook Books

HREE'S a crowd, but not on the cook book shelf. A new trio includes two specialty books and

one written by a man for men and for women who cook for men, Maria Lo Pinto, author of “The Art of Italian Cooking,” {s adding “The Art of Italian Desserts” as a companion volume. Two hundred and fifty

recipes include everything Ital-

fan in desserts from A to Z. Miss Lo Pinto took the initiative from scenes in her Aunt Gioia’'s kitchen which she describes, and proceeded with research in Rome, basic training in her own home and a wide knowledge of food. She came up with a fine collection which includes candies, confections, preserves, liqueres and punch. The book is published by Doubleday and Co. Inc. » ” n TRADER VIC, the California Restaurant man, took pen in hand again to turn out a “Kitchen Kibitzer” for the man who likes to cook or just read about cooking. His philosophy that a man should know how to roast meat, cook a steak, make a salad and get a few good meals is proved in his book. Line drawings, foot notes and details on where the recipe originated give each reader-

Trader Vic and his friends, too. (Published by Doubleday and

. Co.)

= » 8 COOKING PROBLEMS when servants are out and an innate interest in good food prompted

, Peggy Harvey to tell how she

cooks “When the Cook's Away.” Wiring a recipe to a friend across the continent was the final touch to making her com_blete her decision.

LT TI i —

SURE SUCCESS—Grape jelly or jam. .

Jelly—Get Equipment Ready First

ENER AL directions help plan a complete strategy in any cooking, especially if jelly or jam is involved. Attack the job with all the neeessary information and equipment, First prepare the fruit and the juice. Squeeze it through a jelly bag to make jelly and then measure the juice and” sugar. Follow directions for adding pectin and for boiling time periods. Remove from heat, skim and pour quickly into clean, hot glasses. Parafin at once, cool, cover and label. One tablespoon of paraffin is enough for is-inch thickness on top each jar. A heavier coat is not necessary. ” s ” GRAPE JELLY 3 Ibs. Concord grapes 15 ¢. water 71 c. sugar » 13 bottle liquid fruit pectin

$10 | CASH OR TERMS ALL PRICES PLUS TAX

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Stem grapes and crush thoroughly, Add water. Bring to a boil, cover and simmer 10 minutes. Place in a jelly bag and squeeze out juice. Measure four cups juice into large saucepan. Add sugar and mix, Bring to a boil over high heat, stirring constantly.

At once stir in pectin. Bring to a full, rolling boil. Boil hard 12 minute, stirring constantly. Remove from heat. Skim and pour quickly. Paraffin at once.

Makes about 10 six-ounce glasses. Note: Wild grapes, Malagas

or other tight-skinned grapes can be substituted, but measure 3!; cups juice and add % cup lemon juice ‘to the above recipe, » » » GRAPE JAM 6 c. prepared grapes 715 ec. sugar 121; oz. box powdered fruit pectin Slip the skins from about four pounds fully ripe Concord

oll, AT. 1447

® . OPEN EVERY NITE "TIL 10 PM. INCLUDING SUNDAY , into well bore, > 9 §

or other loose-skinned grapes. Add one cup water to pulp. Bring to a boil and simmer, covered, for five minutes. Sieve to remove seeds. Chop or grind skins and add to pulp. Measure six cups into a very large saucepan.

Measure sugar and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard one minute, stirring constantly.

Remove from heat. Skim off foam with metal "spoon. Then stir and skim by turns for five minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with !3 inch hot paraffin. To spice grape jam add 1 to one teaspoon each cinnamon, ginger and allspice or any desired combination of spice to grapes before simmering.

FOR SERVICE CALL AT-1596

:! THE INDIANAPOLIS TIMES

ON ERR RAR RRR PRR I RAR N RIN RRR?

PAGE 37

An Exotic

1 large frying chicken Yolks of 2 eggs 12 mushrooms 8 small white onions 1 clove garlic, minced 2 sprigs fresh tarragon or pinch powdered thyme

cooker.

minutes. Cool cooker.

cooker and remove cover. Add pitted olives.

for four.

Nutritional Film To Be Shown for PTA

“Why Tommy Won't Eat,” a nutritional film, will be shown at the first meeting of the school year of the Parent Teacher Association of Crossroads Nursery School for Crippled Children. The meeting will be at 9:30 a. m. Tuesday in the Crossroads Auditorium. The film, distributed by General Mills Inc. will be shown after the business session.

CHICKEN MARENGO

Clean and wash the chicken, breast in four pieces and rub lightly with salt. the oil in the bottom of a pressure cooker and fry the chicken in it until lightly browned on both sides. Add a cup of boiling water, the wine, salt and pepper. Close Allow steam to flow from vent pipe. Bring to 15 pounds pressure and process 15 Open it and add the onions, parsley, thyme or tarragon, peeled and sliced mushrooms and the garlic. Close cooker, bring back to 15 pounds pressure and process five minutes more.

Mix the egg yolks well with the flour and a little cold water or soup stock. Add to the chicken sauce and cook a minute or two longer, stirring constantly, and do not boil.

Recipe . . .

1% ec. white wine 2 sprigs parsley, minced 1 tbsp. flour 8 queen olives 2 thsps. olive oil

Salt and pepper

Disjoint it, cut the Heat

Cool

When thick serve

NAAR ERAN A SNARE SEER ERROR ERNIE Eras dann anaes as Tae r nanan ss anaas

Honey Is Oldest Of Sweetenings

The last of October hails Honey Week. Honey is the oldest of sweetenings and is still a staple in many households. Next time you bake yeast coffee cakes or sweet rolls, brush them with honey topping. For one coffee cake, use 4 cup butter or margarine, 2/3 cup confectioners’ sugar, one

egg white and two tablespoons warmed honey. Cream all the ingredients together and brush over coffee cake batter just

Local PTA Plans Are Listed

OCAL PTA sessions range from regular meetings to

dinner and classes.

The family night classes sponsored by Broad Ripple High School will open Oct. 7. Classes will be each Tuesday

from 7:30 to 9 p. m, for six weeks, Registration can be made at the first session. The classes include bookkeeping, typing, shorthand review, current affairs, dressmaking, tailoring, hat designing. gardening, interior decorating, slip-covering, upholstering, lamp shade making, leathercraft, ceramics, oil painting, rapid reading, French, Spanish, mathematics, speech and dramatics, chorus singing, and wood and metal working. Unit meetings follow:

TUESDAY

School 21--9:15 a. m. School block mothers breakfast, School 54-—-1:30 p. m. Tea.

WEDNESDAY School 38-8 a. m. Paper sale. School 50—T7:30 p. m. Business meeting to complete plans for fall festival. 8chool 33-+-1:45 p. m. Speaker, Dr, Frank Wallace. Broad Ripple High School-—-7:30 p. m, Speaker, Dean J. W, Ashton, vice president of Indiana University, “The Mean-

ing of Trade”; dinner in cafeteria from 5:30 to 7:30 p. m.; square dancing, girls’ gymenasium, 9 to 10:30 p. m.

Manual High School-—7:30 p. m, Devotions, the Rev. Guy F. Perry; “City Education Platform,” C. Edgar Stahl, principal; introduction of new teachers; student panel discussion of Indiana University High School Journalism Institute; square dancing; dine ner in cafeteria from 7 to 7:30 p. m. Glenns Valley—11:30 a. m. Parent education study group; Mrs, Oren Mann, Southport, hostess; covered dish luncheon, THURSDAY School 81-5 p. m. Tish fry. Crooked Creek—11:30 a. m. Parent Study Group; Mrs, R. B. Berner, 4701 N, Michigan Rd, FRIDAY School 69—4:30 to 9 p. m. Annual community roundup. School 753 p. m. Fish fry.

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FIELD MEN PERFORM the first step in the “Hydrafrac’ process.

before you set it aside to rise.

Napalm (also used in “jellied gasoline’’) mixed with kerosene forms a heavy “gel,” to which sand is added. When forced down a well under enormous pressure, it splits rock formations.

A "gel breaker” is then introduced to help return the “gel” to a fluid state. Oil previously held captive now has a channel of escape through the new cracks and widened fissures held open by the sand. It can now flow or be pumped to the surface.

~ THEY SPLIT THE EARTH FAR UNDERGROUND TO FREE CAPTIVE OIL FOR YOU

New process brings extra billion barrels to nation’s supply

VERY DAY oil men now recover more petroleum for your needs than ever before. Combining hydraulic pressure and a heavy jellied kerosene, they apply a “liquid wedge” thousands of feet below surface to split layers of rock around the well bore— thus releasing oil previously held captive by tight

rock formations.

This revolutionary new process, called “Hydrafrac,”* already has added a billion barrels to the nation’s available crude oil reserves.

This benefits every American. Every barrel added

to our petroleum reserves strengthens our country in peace and in war, helping to keep oil plentiful and at

reasonable prices.

There are great possibilities in ‘‘Hydrafrac,” developed by the Stanolind Oil and Gas Company, a

subsidiary of Standard Oil.

Of more than 12,000

wells treated and tested, 3 out of 4 have responded

THE 3 STEPS IN "HYDRAFRAC™:

1. Heavy ''gel” is pumped °

under pressure up to 10,000 lbs. per square inch. Rock that imprisons crude oil cracks under force of hydraulic pressure. 2. A "gel breaker” is intro-

| ‘duced to help return gel” to

fluid state. 3. Oil formerly held back in rock now flows through cracks

RESEARCH GOES ON to solve underground secrets. J. W. McClanahari, Jr., a “"Hydrafrac” service engineer, checks the critical step in treating a well, As the gauges register a build-up of pressure to 2,800 pounds per square inch, then drop off, the engineer knows that underground fracturing has begun. Well opens up and flows at 294 barrels a day!

» i

with notable—in many cases, spectacular—increases. Whole fields, previously considered not worth developing, are now producing oil.

“Hydrafrac” can be used by any oil producer—as a licensed service. For many years Standard Oil has offered, through license, its new process improvements. Hundreds of its patented developments are being used by the industry, all at reasonable royalty

rates.

The “Hydrafrac” story vividly shows the importance of research, It also shows how cooperation and sharing of research benefits can make more petroleum and petroleum products available to you.

Standard Oil Company

* Registered service mark of Stgnolind Oil and Gas Company (Subsidiary of Standard Oil Company) licensed to the Halliburton Oil Well Cementing Company.

RESEARCH GOES ON improving

the ““Hydrafrac’” process. In a laboratory, G. C. Howard shows the principle of the proeess by fracturing a rock specimen with an improved Napalm “gel.”” Pressure has hit 1,600 pounds per square inch on the “gel.” Only through continuous experimentation can new and improved processes be developed,

RESEARCH GOES ON to help John Fenton of Joliet, Illinois, “fill er up” for Albert Kinson, just as thousands of other Standard Oil dealers do for millions of customers. Research has helped make gasoline one of today’s biggest bargains. It has raised the quality so that two gallons of today’s gasoline now do the work that took three gallons in 1925.