The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-06-04

TWO and one-half cups mixed canned
| fruits, drained from juice peaches,
maraschino cherries pineapple, pears etc.
Cover the gelatin with one table
spoon of cold water. Allow to stand
five minutes. Set over hot water to
dissolve, then whip in the mayon-
naise and whipped cream. Stir in
the fruit, which has been cut into
cubes. Pour into a mold rinSed in
cold water. Seal carefully with
tight-ftting top and waxed paper,
and pack in equal parts of ice and
salt for four hours. Slice and
serve, garnishing with lettuce. Recipe
serve ten.
Ribbon Sandwiches
Cut white bread and whole wheat
bread in one-fourth-inchS slices, Sic
ing twice as much white bread as
whole wheat. Sandwich bread is
best to use. Chop large olives and
mix with cream cheese, in proper
ton of six olives to one cheese. Sea-
son with salt and paprika. A little
cream may be added to soften the
mixture for spreading. Put three
slices of bread together in alternate
colors, spreading the filling between
the slices. Fold in a cheese cloth,
and press under weight in the re-
frigerator. When serving time
comes, cut down in thin slices re-
sembling layer cake. Various fill
ings may be used.
Chicken Salad Rolls
Cut buns in two. Scoop out the
soft centers. Place under broiler,
and toast slightly, then butter. This
should be done just before serving
time. Have the chicken salad mixed
in advance. Fill the centers of the
buns with the salad, garnish with
lettuce, and place the tops back on.
Fruit Punch
. cups sugar
IL gal. ice water
ut. strawberry syrup
Juice of 10 lemons
Juice of oranges
/ can grated pineapple
Z pit mara schino. cherries
/ OF. charged water
Boil sugar and water ten min
uteS to make q. syrup. Add fruit
juices. Add ice water, and turn
into punch bowl over large piece of
ice. Add cherries and charged
water.
Rose Cakes
Use any good white cake recipe.
Bake in very small muffin pans, or
in a. sheet which may be cut in
small squares when cool. Cover
half of them with white frosting,
and half with pink. Decorate with
nuts and candied rose petals.
The Wedding Breakfast
The wedding breakfast is especial
ly popular, following the morning or
noon wedding. The menu for such
occasion is that of the formal lunch
con. The following is appropriate:
Strawberries Au NatureI
| Dreamed Chicken and Shrimp Patties
Beets. Rose Style
Rip olives Tiny Pickles
| Buttered Rolls
Peach Meringue Glace
Brides Cake Coffee
Strawberries Au Naturel
This is a pretty dish to decorate
the table when the guests are seat
ed. Select firm, large berries, with
a little stem attached, if possible.
Wash. but do not cap. Arrange
around the edge of salad plates,
with points toward center. In the
center have a mound Of powdered
sugar.
Beets, Rose style
Cook dozen beets until tender,
Remove skins, and cube. Mix y
cup Of sugar with y tablespoonful
! cornstarch. Stir in y cup Of vine
gar and boil five minutes, stirring
all the time. Add two tablespoons
butter and pour over the beets. Re-
heat over low fire, cooking about
fifteen minutes.
Peach Meringue Glaze
Drain juice from can OF peaches.
Beat the whites Of four eggs very
stiff, and gradually beat into them 1
cup of sugar, and Z teaspoon va
nilla. Shape with spoon or pastry
bag to resemble nests about inches
in diameter, on glazed paper. Bake
/ in a very slow oven thirty minutes.
| Remove from paper and cool. Place
q peach in the hollow Of each
meringue nest. Fill cenetr of peach
and decorate outer edge with
whipped cream.
Any one Of these menus is suitable
or may be adapted for other June
entertainments, if there is TO be no
wedding in your home. Just try the
| luncheon breakfast on your bridge
club.
Use Starch for Rugs
When washing rag rugs use a lit