The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-07
BY RUTH CHAMBERS

The housewife who prldes neISeII
upon her cooking and who likes 10
have her meals marked by that dis
tinctlv home-cooked flavor IS apt to
overlook the convenience and the
arietv presented by the excellent
quality of prepared meats now OIL
fered in glass or tins.
She may consider that their use
smacks too much Of cooking with
a can-opener," not realizing that
these foods need not be served just
as they come rom the can, but that
they may be used in a variety OF
ways. sometimes to supplement left
overs of home-coOked meats or veg
etables, in preparing a hurTy-up
mean or as a reserve in case guests
arrive unexpectedly or prOlong their
stay till meal time.
These ready-cOoked meats are fire.
quentIy a real economy, not only Of
time but Of fuel.
Dreamed Ham Dish
Here is a way in which a can Of
deviled ham ma yform the basis Of
a delicious hot dish Of creamed ham
and caulihower. Cook a head Of
Caulihower whole If you prefer, use
new cabbage, cutting the head in
quarters and cooking it in boiling
salted water until tender. In the
meantime, melt 3 tablespoons Of
butter, smooth into it 3 tablespoons
of -four. Add gradually IL cups
milk; season with a bit of pepper,
a dash of paprika and l teaspoon
minced parsley. When the cream
sauce is smooth, add a can of
deviled ham and stir until smooth
and very hot Pour over the cauli-
flower or cabbage and serve at once.
This sauce may be served over
vegetables, such as asparagus, or its
may be served with creamed eggs.
Here is a cold dish made with pre-
pared or leftover ham. To l cup
chopped cooked ham add 2 cups
cottage cheese which has been beat
en- until smooth. Shape into GRO
quotes and roll in finely chopped
nut meats. Serve on a salad plate
with lettuce or curly endive..
Frankfuters and Eggs
Frankfurters are one kind of pre-
pared meats which every one seems
to like. They may be combined with
scrambled eggs for a tempting
breakfast dish.
Heat the frankfurters thoroughly
In boiling water and then skin. Keep
them not while you scramble the
number of eggs and place
in a mound on a hot platter. Lay
the frankfurters around the base Of
the mound. Sprinkle the eggs lib
orally with paprika to give color.
Garnish the platter with sprigs of
parsley or a bit of watercress.
Serving ImOrtant
Sometimes the way of serving cold
meat makes a great deal Of differ
ence in its appeal. The cold meat
platter may be as appetizing in APP
pearance as it is easy to prepare.
Here are some suggestions for tasty
combinations of food
In using corned BEETLE canned
variety is very good for this pur-
pOse-arrange the slices between
rows of sliced beetS which have been
dipped in finely minced parsley. At
each end of the platter put a cupped
lettuce leaf, filled with Tartar sauce.
A colorful plate consists Of tongue
slices placed in rows on the platter,
alternating with rows of sliced to-
matoes and sliced green peppers
filled with cream cheese and sprin-
Killed. with paprika.
Mayonnaise dressing mixed with a
little grated hOrSehadiSh makes a
piquant accompaniment for cold
cOrned beef or cold roast beef.
Cubes of mint Jelly add flavor and
color to the platter of cold lamb.
Slices of pineapple may be used as
a garnish for the cold meat platter.
Stuffed celery makes an attractive
addition. Roquefort cheese is one
of the most popular filings. but
cream cheese mixed with chopped
nuts or crushed pineapple is very
aDrotiZipC