The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-30


one-half quarts Of
chestnuts, she mixes one-half cup
full bread crumbs. three tablespoons
cream, salt. pepper and nutmeg.
The blanched nuts are boiled until
tender, put through a coarse sieve,
and the bread crumbs slightly
Drowned in butter before mixing the
ingredients A favorite cranberry
sauce adds zest to her dinners.
Mrs. Virginia E. Jenckes, repre-
sentative from Indiana, writes from
Washington:
L personally supervise the prep
aration Of Thanksgiving dinner
My family was among the pioneers
Of Indiana. In the early days wom-
enfolk developed recipes and hand
ed them down from mother to
daughter, and in that manner I was
fortunate in using recipes enjoyed
by my forebears who helped make
a home in the wilderness in the
early days of the state"
Gives Pudding Recipe
Sponge pudding is her favOrite for
the traditional dinner. Ingredients
are one pint fresh milk, three eggs
one-half cup sugar, one-half cup
flour. Mix sugar and flour and
moisten with sufficient cold milk to
stir, then pour into heated pint of
milk. Beat the eggs separately, stir
in the beaten yOlks and cook until
thick. Add pinch Of salt and butter
the size of a walnut. When cold,
add the beaten whites. Bake in a
baking dish set in a pan of water
for about twenty-five minutes in
moderate oven. Serve with hard
sauce.
Mrs. Jenckes writes:
Eve women folks Of Indiana were
famous for good cooking and I am
very happy to help carry on this
tradition"
An Old McNutt FavOrite
Sweet potato souffle adds SAVIOR to
Thanksgiving dinners in Mrs. Paul
V. MCNutt'S home. After four large
sweet potatoes are boiled and put
through a sieve, they are beaten
until fluffy.
Two tablespoons of sugar, four
tablespoons of cream, two table
spoons of butter, salt and nutmeg
are mixed with the potatoes before
placing them in a baking dish
MarShmallows are placed on top,
and the potatoes are baked in q
moderate oven until the marShmal-
lows are Drowned.
Mrs. McNuttS' favorite dressing IS
prepared in southern style. Broth
from the giblets, neck and wing
tips is mixed with stale bread and
corn bread, a cup of pecan meats,
two hard boiled eggs and seasoning
to taste.
Mrs. Lenna Pittinger Osborne. Fit
Wayne. has come to spend the holi-
days with Mr.. and Mrs. o. NJ. Pit
tenger. and her traditional contri-
button to the dinner is mince pie
No Thanksgiving or Christmas din
ner in the Pittinger family is COM
plete without Mrs. Osborne'S pie
Her daughter. Miss Lucy Osborne
and her sister, Miss Martha Pit
tenger. will be here to spend the
holiday with Mr.. and Mrs. Pittinger
and their daughters, Misses Martha
Priscilla and Portia Pittinger.
Blue China Chosen
The three daughters chose an old
fashioned set of blue china. belong
ing to their grandmother, Mrs. Mary
Hatfield, to appoint the table.
fashioned spoon bread, made
of cOrnmeal and baked in one large
dish. frequently is served at Thanks
giving dinners Of the Hugh Henry
Hanna family.
This year Mr.. and Mrs. Hanna
Mrs. HannaS sister, Mrs. F. F. Bon
and children. David, and Mary
gathered at the home Of Mrs. Han
mas mother. Mrs. o. S. RunnelS, for
the feast. Others there were Mr.
and Mrs. Hugh Henry Hanna III
and their young son. David Lee
Hanna. and Misses Dorothea and
Alice Hanna.