The Indianapolis Star from Indianapolis, Indiana • Page 174

THE INDIANAPOLIS STAR PAGE 42 INC.I.UDF. MKDICAL, LEGAL ADVICE SUNDAY, OCTOBER 31, 1965 such familiar companies as Craig's Candies, Polk's Sanitary Milk Company, Bobbs-Merrill Company, W. H. Roberts Dairy, Excelsior Laundry and Central Business Old Cookbooks Reveal Much Of Other Eras crumbs and bake in a 350-degree oven until brown. A little grated cheese may be added to top if desired.

College. Among the recipes is this one, recommended by Mrs. Dorris: LADIES' CABBAGE Boil a firm, white cabbage 15 minutes, changing the water then for more from the boiling teakettle. When tender, drain and set aside until perfectly cold. Chop fine and add 2 beaten eggs, a table spoonful butter, pepper, 3 tablespoons rich milk or cream.

Stir all well together and bake in buttered pudding dish until brown. Serve very hot. you truthfully that there is no waste of food in your home?" This was in 1920. One of their suggestions: FARMERS CABBAGE Chop cold cooked meat into small pieces, making about l'cup, likewise 1 cup cold cooked cabbage. Put a layer of meat in bottom of baking dish, then a layer of cabbage, then a layer of cold cooked tomatoes and a layer of bread crumbs.

Continue until entire quantity has been used, seasoning each layer as you go. Cover top with bread Among the valuable possessions of Mrs. Irene F. Dorris, 337 North Emerson Avenue are the First Baptist Church Cook Book, published in 1907 and Good Recipes For Good Food, compiled by the Meridian Street Methodist Episcopal Church in 1927. The 1907 book recognizes the advertising patronage of Cookbooks ing reading make fascinat-regardless of their era.

When, several months ago, we asked for old cookbooks which id been published by Indiana groups, about 30 books were sent in. Others were delivered in person, the books being too priceless to their owners to be trusted to the mail. Then, as now, various church groups obviously found a compilation of recipes a good fund-raising devise. Individual stores and manufacturers of cooking equipment and food supplies likewise kept housewives supplied with current cooking information and recipes as well as medical advice, household tips and even some rules of law! Our special thanks to all who loaned us their books. ONE OF THE MOST fascinating cookbooks sent to us is made up of clippings from The Indianapolis Star date unknown but presumably near the turn of the century.

It was loaned to us by Mrs. William F. Huddleston Liz- ORDER NOW FOR CHRISTMAS Distinctive and Unique GIFTS if Wall Ornament! if Fireplace Brooms (Really Different) if Trivets Yard Pieces if Room Dividers Railings if Columns if Mail Bones if Custom Work Financing Available WROUGHT IRON CORNER Division of SUPERIOR STEEL SALES 20S3 Bloyd Ave. 924-6291 19 ton, and was the work of some member of her famdy. Leafing carefully through the much-used pages reminds of us of the ever-constant struggle of housewives to organize recipes and household hints! The enterprising collector of these recipes has used a hard-bound book with several hundred pages (looks like it could have been a dictionary) and pasted newspaper clippings, 2 columns wide, over every inch of the book.

In a separate book which the first page identifies as a Burpee seed catalogue, she pasted household hints, three to the row. It serves as an inspiration to clean out the boxes and drawers which hold our recipe clippings! From a 1906 Cookbook called "Dainties" sent to us by Mrs. Clinton E. Cooper of Wabash, come these two novel salad suggestions. "This little book comes to you in answer to the demand among church and club women for 'something says the cookbook's introduction.

PEPPER LILIES Cut sweet peppers in petal shaped points leaving them joined at the stem end. Remove pulp and seeds. a ball of cottage cheese into which has been mixed the tips of peppers finely minced and V4 cup cream. Rice yolks of hard-cooked eggs and sprinkle over cheese ball. Press pepper petals gently but not very closely to side of ball, set on bleached lettuce hearts.

CUCUMBER CANOES Cut fresh cucumbers in half lengthwise. Scoop out the inside carefully as near skin as you can and leave a neat firm boat. Put boats on ice. Chop cucumber meat and soak I hour in salted ice water, drain dry; mix with 1 cup of chopped, mixed nuts, 2 teaspoons minced parsley, 1 teaspoon grated onion and mayonnaise to moisten well. Fill boats, arrange on bed of nasturtium flowers and leaves and serve very cold.

This easy way with ham 01V HNNPE ennwi-H Mil as' HISo xfri ehar comes from a cookbook, vintage 1931, sent by Mrs. Clinton E. Cooper of Wabash. HAM SMOTHERFD WITH SWEET POTATOES 1 sliced ham (uncooked) 3 sweet potatoes, sliced 2 tbs. sugar 1 c.

hot water Brown the ham lightly on both sides and place in a baking dish. Spread the sliced sweet potatoes over the ham and sprinkle with the sugar. Add the hot water to the ham drippings; pour over ham and sweet potatoes. Cover and bake in 350-degree oven until the ham is tender. Baste occasionally with the gravy.

Toward the end of cooking, remove the lid and let the top brown. In a cookbook called Aunt Sammy's Radio Recipes, published" in 1931, the United States Department of Agriculture compiled 400 recipes and 90 menus which had been included in a radio program called Housekeepers' Chats. The cookbook was loaned to us by Mrs. Clinton E. Cooper of Wabash.

Many recipes, still practical for 19(55 kitchens, are in the book, including this one: FRICASSEED CHICKEN WITH DUMPLINGS Cut a fowl into pieces for serving; sprinkle with salt and pepper and dredge with flour. Brown in hot fat. Transfer to a kettle; add enough water to cover and simmer until tender. Remove chicken and keep hot. Blend 2 to 3 tablespoons flour with a little cold water; add some of the chicken broth; combine with the remaining liquid and cook and stir until thickened.

Correct seasoning. Serve on a hot platter with dumplings. Dumplings: c. sifted flour 2'2 tsP- baking powder Yz tsp. salt egg Y3 c.

milk Sift flour, baking powder and salt together. Beat the egg; add milk and mix with the dry ingredients. Drop by small spoonfuls into the chicken gravy. Cover tightly and cook for 15 minutes. Do not lift cover while dumplings are cooking.

The New Process Cookbook, 1894, was sent to us by Mrs. Reuel R. Taylor, 4522 East 16th Street, who says that it had belonged to her mother, now deceased. The 000k was filled with newspaper recipe clippings and hand written recipes including this one: PINEAPPLE WHIP (Makes 10 Servings) "One can shredded pineapple (size of can of peas). Fifteen cents worth of marsh-mallows.

"Cut marshmallows in quarters and put with pineapple and let stand overnight before using. If not all softened the next day, mash with .1 fork. Add 2 tablespoons si.iJir and a pint of whipped cream just before serving." The Cookbook of Leftovers, sent to us by Mrs. Artie Uhi, Beech Grove, starts out "Can 1 I ON JET ACTION WASHER One-year Warranty backed by General Motors for repair of any defect without charge, plus four-year Protection Plan for furnishing replacement for any defective part in the complete transmission, drive motor, or large capacity water pump! ON FLOWING HEAT DRYER One-year Warranty backed by General Motors for repair of any defect without charge, plus four-year Protection Plan for furnishing replacement for any defective part of the drive system, consisting of shaft, drum bearing, pulleys drive motort Model WAK Deluxe EEeeiric Laundry Pair Jet Action Washer features Patented Deep Action Agitator cleans deep! Jet-simple Roller-matie mechanism no belts, pulleys, gears! Jet-Away lint removal no lint trap to clean! Model DAK Flowing Heat Dryer features 2-cycle Timer lets you set exact drying minutest No-stoop lint screen is rfght on the door! Gentle Flowing Heat pampers your fabrics! us Rd. N.

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