davidaulloa/AmericanStories huggingface dataset:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
Canned Vegetables Can
Be Saved Many Ways

heat them in a shallow sauce pan,
keeping the pan uncovered and al
lowing the water to evaporate COM
pletely. In this way the flavor and
nutritive value are retained.
When canned vegetables are
drained from their liquor for serv-
ing in salads, this liquor should be
saved and used in soup. The juice
of canned fruits can be used in
salad dressings. fruit drinks, dessert
sauces and jellied dishes.
Naturally canned vegetables soo&
lose their appeal if they are served
the same way day after day. Always
season them we'll but do not depend
solely on salt and pepper and but
ter. Lemon juice, vinegar and to-
mato juice improve the flavor of
such vegetables as spinach, beets
and green beans. Corn and succo-
fash are given zest by the addition
of sweet red and green peppers.
Grated cheese may be added to the
white sauce for creamed and seal
Hoped vegetables. Onion, celery,
parsley, horseradish, chives and
mint are vegetable favoring posi-
bilities that are we'll worth keeping
in mind.
Butter and Bacon Seasoning
Butter and bacon fat add flavor
to vegetables that probably no
amount of other condiments can
give A more pronounced flavor is
obtained if the butter is melted
and slightly Drowned before the hot
vegetable is added.
A variety of canned foods on the
emergency shelf will save many an
otherwise embarrassing situa ton
when unexpected guests arrive.
What with all the soups and meat
and fish and fruits and vegetables
that are available in cans one never
need be at q loss for something to
serve.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
COOKIE CUTTERS
ARE NECESSARY
SANDWICH TOOL
Suggestions From New Book
by Expert Are
Noted.

A va iety of cooky cutters in diff
ferent shapes and sizes should be
part of the kitchen setup in any
home that goes in for sandwiches.
advises Florence A. Cowles in her
book, "1001 Sandwiches" one of the
newest cookery books. Crusts should
be cut from party sandwiches, but
should be left on for school lunches
or picnic spreads, the author sug-
gests. These are pointers to re-
member:
Butter should extend in even
thickneSses to edge of bread; the
filling should be generous and
remembered; it should be more
highly seasoned than if eaten with
out bread; filings should not ooze
out disastrously with every bite;
butter need not be used with rich,
soft filings, but should be used in
school sandwiches because of it's
vitamin content; butter should be
creamed before spreading, and it
may be mixed with whipped or heavy
cream.
The author states that about 30
100000 sandwiches are eaten daily
in this country. Prefixing her direc-
tons for making thousand and
one varieties, she points to the
legend that the sandwich was intro
duced in England by the Romans
when they came to conquer Britons
in the First Century of our era. This
food habit vanished for long time
and was revived in the Eighteenth
Century by the Earl of Sandwich.
Roast Beef Sandwich
Mince rare cold roast beef and
season with salt, pepper, sugar made
mustard, Worcestershire sauce and
minced celery leaves. Mix to a
smooth paste and spread on thin,
buttered slices of bread.
Lamb Sandwich
Three quarters of cup each of
chopped celery and cold lamb, one
tablespoon minced mustard pickle.
two tablespoons shredded cress. salt.
paprika and curry powder. Use a
rounded tablespoon for each sand
wich, also a crisp lettuce leaf
dropped in French dressing.
Scrambled Egg Sandwich
Break scrambled eggs with a fork
and add mayonnaise or melted but
ter for spreading consistency. Use
white bread. Things that may be
added are chopped ham, fried onion
or sausage meat.
Curried Banana Sandwich
Put half cup each of cream or
mix IN saucepan. Add half a
teaspoon curry powder mixed with
a teaspoon of cornstarch and dis
solved in a little water. Stir as it
thickens. Add one-fourth teaspoon
each of sugar and paprika and
teaspoon of butter. When thick
pour onto the beaten yolk of an egg.
AS the sauce cools add two chopped
bananas and beat until smooth.
Wien cool spread on thin unbut-
tered slices of bread.
Fig and Nut Sandwich
Mix equal quantities of chopped
flgs and nuts and add lemon Juice
TO moisture. Use en- brown bread.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
DELICIOUS FRUIT
MIXTURES MADE
Pear, Peach, Pineapple
Combinations Pique
Appetities.

Bulky fruits, such as pears,
peaches or pineapples, can be made
into delicious combinations that are
just as hearty as these things ought
to be at this time of years. These
recipes are suggested:
Upside Down Gingerbread
Cover bottom of baking pan with
mixtures of brown sugar and butter
IA inch deep, then add layer of
sliced peaches, arranged closely to-
gether. Add your favorite ginger
bread butter and bake. Turn ont
while hot. Serve with whipped
cream.
Piquant Pears
Cube drained pears to make / 1-2
cups. Add IL cup finely shredded
celery and l-2 tablespoon finely
chopped onion. To IL cup syrup
from pears add 2 teaspoons lemon
juice and IL teaspoon Worchester-
shire sauce. Chill pear mixture and
place in cocktail glasses. Pour dress
ing over and serve.
Baked Ham with Pineapple
Select thick slice of ham, trim
it carefully and remove all surplus
fat. Soak in cold water half an
hour, drain and simmer in fresh
water. Remove to a baking dish,
place in oven of moderate tempera-
ture to brown slightly. After five
minutes arrange quartered slices Of
pineapple about the ham and leave
them to brown delicately in the fat.
When the meat is cooked and both
it and the pineapple are a tempting
brown, pour over cup of pineapple
are a tempting brown, pour over a
cup of pineapple syrup, then cook
gently ten minutes. Serve ham on
warm platter, arrange pineapple
about it and pour sauce over all.
Garnish with shredded green pep
per.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
Then Use Bread at Least IL
Hours Old to Make Tasty
Tidbits.
BY SISTER MARY


Literally thousands of sandwiches
I make in year, what with pic
MICS and late suppers, so learn all
the tricks 1 can.
Good sandwich bread should be
at least II hours old and some
sandwich makers prefer it twice
that age. The texture should be
fine and Spongy, rather than coarse
grained and crumbly.
The crusts should be trimmed off
at least the crispy brown edge
which is saved and dried for
crumbs and buildings.
If you want very thin sand
wich it is better to buy a regular
sandwich bread and spread the
slices before cutting.
One secret of successful sand
wich making is in Dreaming the
butter. Put into a bowl and beat
until creamy, exactly as one does
for cake. Then it will spread
evenly and easily with no danger
of pulling and tearing the bread.
The good sandwich maker is
generous with her filling. Open
sandwiches should be treated most
generously with enough topping to
give individuality.
Don't Repeat Flavors
When sandwiches are used as an
accompaniment for salad, take care
not to repeat flavors. If cheese is
used in the salad. do not serve a
cheese sandwich. The filling should
provide contrast.
Fancy sandwich breads, such as
nut and raisin breads. call for
simple filing. Often they merely
are buttered. Occasionally cream
cheese is used.
A piquant filling for brown
bread is made by combining equal
parts of grated pineapple and
cream cheese.
Cucumber sandwiches are deli
cious with fish salads. These sand
wicheS can be made in two ways:
The first method is to pare Gu
cumber and cut in thin slices. Let
stand in French dressing to which
one teaspoon minced chives or one
drop of onion juice has been added.
Drain and put between thin slices
OF buttered bread.
These sandwiches must be served
as soon as made. but they are the
smartest sandwich on the list.
The second method is to pare
and chop cucumber and combine
with mayonnaise to make of.
spreading consistency. A little
grated horseradish or minced onion
can be added.
Equal parts of strained honey
and creamed butter beaten until
thick make an excellent filling for
tea sandwiches. Honey mixed with
cream cheese and tlAely chopped
Salted almonds is another good
filling.
For coconut filling, mix I cup
grated cOconut with a cup chopped
nut meats, tablespoons thick cream,
u teaspoon salt and 2 tablespoons
orange juice.
Mix Marmalade and Cheese
Orange marmalade combined
with cream cheese, minced pecans
and cream to make moist is an
unusual and delicious filling, too.
For almond sandwiches, COM
blne celery and shredded sailed
almond, and add mayonnaise to
make it of spreading consistency.
A simple and savory filling is
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
Sauce for Meat Loaf

A good sauce for meat loaf can be
made by heating a can of tomato
soup and adding finely chopped
olives.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
BROCCOLI is WILD
CABBAGE CULTIVATED
1t Is Probably Ancestor of Our
Varities of Cauliflower

Ii Is Probably Ancestor of Our
Varities of Cauliflower.
Broccoli, like cauliflower, is a.
cultivated variety of the wild cab
bage. 1t is probably the ancestor
OF our present improved varieties of
cauliflower. 1t closely resembles the
cauliflower, although the broccoli
heads are usually smaller. 1t has
been known to Italians from an
clent times and probably was first
cultivated in Italy, and from there
taken to northern Europe. Today
1t is grown in many parts of the
United States, particularly on the
Pacific slope.
Add apuples and cook until tender.
turning them often. Remove ap-
pies. Cook the syrup to chill.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13

made by combining equal quantities
of minced green olives, minced
canned pirnientos and finely chopped
nuts with enough mayonnaise to
make moist.
Pimola sandwiches are a general
favorite. For these, cut pimiento-
stuffed olives in thin slices and
arrange on slice of buttered
bread. Spread thinly with mayon-
naise and cover with the second
slice of buttered bread.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
BASS0 TELLS OF TASTY
GARLIC, MUSHROOM DISH
Recipe Popular in Italy During
Lenten Season.


Lenten Season.
This is the favorite garlic and
mushroom recipe of Ezio Pima.
bssso singer of the Metropolitan
Opera, who said that the dish was
popular in Lent when he was lad
in Italy. He had this old family
recipe in scrapbook:
Choose a dozen fresh mushrooms.
take off the stalks and put the tops
into a saucepan with little butter.
See that they lie bottom up. Cut
lip and mix together half the stalks
of the mushrooms, a. little bread
crumbs soaked in gravy, q scrap Of
garlic and a little chopped parsley.
Put this mixture into a separate
saucepan and add to it 2 eggs, IA
of a pint of cream, pinch of salt
and tablespoons of grated Par
mesan cheese. Mix we'll to get a
smooth paste and fill the mush-
rooms with it. Add little more
butter, strew with bread crumbs
and cook in the oven Is minutes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
CRANBERRIES, HONEY,
BAKED WITH HAM SLICES
Luncheon Dish Is FavOrite OF Men
at Club New Yorker.

Cranberries and honey mixed with
ham are baked together for lunch
con dish that has become popular
with men at the Club New Yorker.
The ingredients are three cups
cranberries. one and a half cups
strained honey. two tablespoons
whole cloves and two slices of ham
nearly an inch thick.
Cash fat edges on the ham slices
to prevent curling. Place one slice
of ham in a baking dish and spread
with half the mixture If cranberries
and honey. Put on the other slice
of ham. spread on the remaining
mixture, sprinkle with cloves and
bake slowly about an hour, basting
occasionally with the liquid in the
dish.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
Apple Compete

Six tart red apples, dozen
cloves, one cup OF sugar, one and
one-half cups OF water. Wash.
core and score the skin of apples
midway between the stem and
blossom end. Press three cloves
in each. Put sugar and water in
saucepan and stir until the sugar
is dissolved. Boil three minutes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-03-13
ROAST BEEF is
LIFTED OUT OF
PR0SAIC CLASS
Yorkshire Puddings Add
ZeSt to Main Meat
Dish.

Roast beef will never seem hum
drum and prosaic II you serve it
with individual Yorkshire puddings
Of delicate crispness and appetiz-
ing BROWNIES. A standing rib
roast IF beef with border of York
shire pudding rivals the most ex-
pensive filet OF beef that ever was
prepared.
Individual Yorkshire Pudding
Drippings from roast beef, egg,
ID cup milk, ID cup -four, IA tea
spoon baking powder, IL teaspoon
salt.
Use fat from roast beef TO grease
custard cups. BY the time buildings
need to go into the oven the roast
will be almost done and there will
be plenty of fat in the rooster.
Heat the cups in hot oven while
mixing the batter. Mix and sift
-four, salt and baking powder. Put
egg. milk and dry ingredients in
mixing bowl and beat with a rotary
egg heater for five minutes. Pour
into prepared cups. making the bat
ter about ID inch deep in each
cup. Bake in very hot oven (450
degrees F. for Is minutes. Reduce
heat 10 400 degrees F. and bake 10
minutes. When buildings are we'll
pulled, haste once or twice with
drippings from roast.
A delicious way to cook the top
OF the round Is to marinate it thor
oughly in hot barbecue sauce and
haste it frequently during the
roasting, using this same sauce. The
finished roast is tender and flavor
some with a distinctive savoriness
that whets the appetite.
Here is the recipe for the sauce.
The quantities given are enough
for five to seven pounds of meat.
Barbecue Sauce
One-half cup butter, 2 table
spoons vinegar, IL teaspoon dry
mustard. teaspoon sugar, ID tea
spoon salt, few grains cayenne pep
per, Ia teaspoon chilli powder, IL
teaspoon Worcestershire sauce, IA
teaspoon tobasco sauce, IL tea
spoon black pepper, teaspoon
paprika, | teaspoon grated onion,
1-3 Glove garlic (bruisedD, 2 cups
water.
Put all the ingredients into
sauce pan, bringing to the boiling
point and simmer 20 minutes. Dip
the roast in this mixture, turning
to be sure that every bit of the sur
face is coated. Put roast into q hot
oven for 20 minutes, then reduce
heat and haste with sauce. Basic
every Is minutes for the first hour
and finish roasting in a moderately
hot oven, basting once or twice
Keep the oven between $50 and 375
degrees F. during the roasting.
Casserole OF turnips is a good
vegetable dish to serve with barbe-
cued beef. YOU need strong
iuiced vegetable with this ssvory
roast and q tart, fruity dessert to
finish the dinner.
Casserole Of Turnips
Three or four sweet yellow turnips,
| Ia cups meat stock, l tablespoon
butter, tablespoon flour, ID tea
spoon salt, few grains pepper.
Peel turnips and cut in thick
slices. Parboil in boiling sailed
water for 10 minutes. Drain. Rub
butter and flour together until
smooth and add to stock. Any kind
of meat stock can be used or you
can dissolve a bouillon cube in boil
ing water. Put turnips into we'll
buttered casserole and pour over
stock. Season with salt and pepper,
cover and bake 30 minutes in a
moderately hot oven (375 degrees
F. Serve from casserole.
Imperial Valley press., 1936-03-06
Eighth Birthday
Celebrated


Esther Weakley. daughter of Mr..
and Mrs. Guy A. Weakley. cele-
brated her eighth birthday Thurs
day, inviting a few friends to en-
Joy the day with her.
The guests met after school at
the Weakley home, 429 Wensley
avenue. and from there went to
the park where they enjoyed all
sorts of games and the refresh
ments served later in the alter
noon.
Those who helped celebrate the
birthday were: Diane Clemons.
Phyllis Maxwell. Doris Ashley Lo-
retta Eyer, Edith Mazda. Dorothy.
Lively, Barbara Small Mary Paskle.
Juanita Latimer, Kay Ketchen. Jer-
ry Asher, Bill Jim Sharp, Joy Lou
Armstrong, Emma Marie Allen,
Mrs. r. NJ. Armstrong. Miss Gladys
Ikenberry. Mrs. Donald w. Ketch-
en-, Mrs. Lily B. Shirk OF Clare
mont, Esther's grandmother, Mrs.
Weakley and Esther, Frank and
David Weakley.
Imperial Valley press., 1936-03-06
CHURCHES INVITE ATTENDANCE
Services the Following Places of Worship
CHRISTIAN SCIENCE CHURCH

Thou hast dealt we'll with thy
servant, o Lord, according unto
thy word, Thy hands have made
me and fashioned me-" These
words of the Psalmist are the gol-
den text in the lesson-sermon on
Man" on Sunday in all branches
Of The Mother Church, The First
Church of Christ, Scientist, in Bos-
ton. Mass
The leSSon-Sermon presents these
verses about Jesus, from Matthew:
And, behold there was a man
which had his hand Withercd. And
they asked him, saying, Is it law
full to heal on the sabbath days?
that they might accuse him. And
he said unto them, What man
shall there be among you, that
shall have one sheep, and if it fall
into a pit en- the sabbath day, will
he not lay hold of it, and lift it
out? How much then is man bet
ter than a sheep? Wherefore it is
lawful to do we'll on the sabbath
days. Then saith he to the man,
Stretch forth thine hand. And he
stretched it forth; and it was re-
stored whole. like as the other"
Among the correlative passages
from Science and Health with
Key to the Scriptures by Mary
Baker Eddy, are the statements:
Sickness, sin, and death arc not
the fruits of Life. They arc in
harmonics which Truth destroys :
Imperial Valley press., 1936-03-06
Auxiliary Busy avith Plans for
Fashion Bridge Party

sale next Tuesday and anyone
wishing to attend may purchase a
ticket from any Auxiliary member.
Lucy Deaton is directing the fash
ion show and is receiving the heart
lest cooperation from all merchants
of the community.
Entertainment features, contract
and auction bridge games with
many prizes for the winners, and
refreshments will be highlights of
the affair. If certain groups wish
to make up their own parties and
play together during the evening,
they will be privileged to do so,
The committee in charge of this
event consists of the following:
Lucy Deaton, Margaret Bratton,
Angela McNeece, Helen knights,
Jessie Thompson, Vivian Moffatt,
Anna McManuS, Irene Mattox, Ber-
nice Jobes, Bonnie Van Eman. Vio-
let Farmer, Marcia Farrell, Alpha
Jackson. Elnora Law, Winnie Barry,
Julia Andrews, Margaret Moore,
May Ferris, GenevieVe Kenyon, A.
Smaller,
Files Intent to Wed-Noticc of
intentions to wed was filed at the
county clerks office Thursday by
Robert F. Wilson, 38, and Mary
Marquee, "a, both of Yuma, Ariz.
Imperial Valley press., 1936-03-06
Honey Recipes

Honey Devils Food Cake
2 cups flour
/ teaspoon soda
z cup butter
IA cups honey
2 eggs unbeaten
8 squares bitter chocolate
IA cups milk
l teaspoon vanilla
Melt chocolate over water bath.
Cream butter thoroughly, add hon.
ey gradually and cream until light.
Add eggs one at a time and beat
well. Add melted chocolate and
beat well. Sift flour three times.
add alternately with milk to first
mixture a small amount at a time.
beating after each addition until
smooth. Stir in vanilla. Bake in
two well buttered or creased ten
inch or three nine inch layer pans
in a moderate oven (325oF.) for
35 minutes. Spread with divinity
frosting. Serves 8 to 10.
Imperial Valley press., 1936-03-06
IMPERIAL COMMUNITY
CHURCH

Sunday Bible school at 9:45 am.
Nth H. c. Worthing as superin-
tendent A good class and a well
come for all.
Morning preaching service at IL
am. Rev. H. Fravel, pastor, will
speak on the subject, THE Up
ward Call"
Junior and Senior Christian En-
deavor services at $50 pm. A
place for all young people.
Evening preaching service at 1870
pm. The pastors sermon topic
will be Birth and Beginning
which is first in a series of mes
sages on The Man Christ Jesus"
These messages will continue un-
til Easter. and are devoted espe-
cially to our young people.
Bible study in Ephesians We'd
nesday night at 7:30.
Fireside Fellowship radio broad
cast over KXO Thursday night at
7:30.
Imperial Valley press., 1936-03-06
FIRST BAPTIST CHURCH
7th and Orange Ave.
Harold E. Doty. pastor.


The Sunday school orchestra
will open the Bible school session
at 9:45 Sunday morning.
Morning worship at II am, SER
mon by the pastor. subject "Pov-
erty Stricken Religion" Special
music by the young peoples choir,
Frederic Rapson, director.
B.Y.P.U. for all the young peo-
pie of the church and congrega-
ton at $50 pm. The topic of the
senior B.YP.U. will be Watch
Therefore In All Things
Evening service at 1880 with
live service of song directed by
A. A. Moody. The sermon by the
pastor, subject. "Ships That Never
Come In" Special music at this
service.
All not worshiping elsewhere and
any strangers in the community
will be most heartily welcome.
Imperial Valley press., 1936-03-06
First Recreation
Institute Ends

With the session Friday night the
first recreation institute for 40 rural
leaders was TO close after four high
ly successful meetings conducted by
John Bradford of the National Rec
reation association.
Intensive study in all phases of
recreation for rural communities
with special application to valley
conditions was conducted.
The second institute to be con-
Quoted by Bradford for All club
leaders and senior club members
will begin Monday night and con-
clude with Wednesdays session.
These meetings will be at 8 o'clock
in the Imperial Veterans hall.
Imperial Valley press., 1936-03-06
FIRST LUTHERAN CHURCH

The Heaven-born Ovcrcometh
The World by Waith'' will be the
sermon topic by the Rev. Jos. Ga
lambos at the First Lutheran
church meeting at 10th and Holt at
1890 am.
Sunday school meets at 9:30 am.
to study the lesson of THE Be-
trayal of Jesus"
MidWeek Lenten services every
Thursday evening at 8 pm. With
special organ music preceding each
service.
Confirmation classes meet each
Monday and Thursday afternoon at
3:45 pm. to prepare for church
membership.
The Lutheran church is on ra-
dio station KXO every Sunday af-
ternoon at 1890 pm. with a mes
sage of hope.
Come thou with us and we will
do thee good, Mum 1929.
A hearty welcome to the public
to attend our services.
Imperial Valley press., 1936-03-06

ming for the semi-annual conven-
ton of the Holy Name society of
Imperial Valley branches. 1t was
announced by Frank Birkhauser,
diocesan president, that the
convention will open at 2:30 o.
clok next Sunday afternoon, March
9Th, in Sacred Heart parish hall,
BraWley, with the Rev. Joseph
Clarkin, pastor, making the open
ing address.
The speaker of the day is Mar
tin j. CCughlin of San Bernardo
no, one of the ablest and best
known leaders of the Society in
Southern California, and a pro-
minent attorney. Mr.. Coughlin is
a graduate of San Bernardino's
high school, University of Cali
fornia and U. of C. law school
and IS a noted speaker.
For the benefit of the Mexican
members of the Society, Senor j.
Lopez, Mexican Holy Name leader,
will make the address in Spanish
Mr. Lopez is a member of the
largest and most active Mexican
Holy Name group in the United
States, at Our Lady of Guadalupe
Parish, San Bernardino.
The convention in this instance
is not confined to the men and
boys as in the past, but the mem
berS are asked to bring their wives,
daughters and friends, so as to
give them an opportunity to hear
these need speakers. Non-Cath-
olics who may be interested are
likewise extended an invitation and
will be gladly welcomed.
Imperial Valley press., 1936-03-06
Birthday Party

Seeley-T. r. Lytle having a
birthday Saturday, Feb. 29th, sew
eral families took their lunch and
had a picnic dinner in Painted
Canyon.
Those enjoying the day were Mr..
md Mrs. T. r. Lytle, Mr.. and Mrs.
George Cannon, Mr.. and Mrs.
George Wooliscroft, Mr. and Mrs.
c. H. Ferguson, Mr.. and Mrs w.
A. Cobleigh, Mr. and Mrs. Gene
Higgins MI and Mrs. William
Schultz, Paul and Claude Herrick,
Mrs. Dorothy Anderson, Claude
Ferguson. Bobbie Brooks, Janet
and Phillis Lytle, and Merlin Wool
iscroft.