The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-01-31
chill IS BASE
OF MEAL THAT
GIVES VARIETY
Serve With Head Lettuce
and Apple Pudding for
Dinner.
BY MARY E. DAGUE

Some day, Of course, they'll dc
something about those three meals
a day that every housekeeper has
to produce on uninspired as we'll as
inspired days. Until the glorious
day when something is done we
must just grab off new recipes
wherever we can find them and use
them to mitigate the monotony
Here, for instance is dinner! Chill
con carne, head lettuce and apple
ginger pudding.
Chill Con Carne
One-half pound lean veal, !:
pound lean pork, a ounces spaghetti
i quart can tomatoes, onions, 2
tablespoons fat, l teaspoon salt, Il
teaspoon pepper, u teaspoon chill
powder, 2 teaspoons sugar.
Melt shortening in boiling water
Add onions peeled and cut in thin
slices. Cook slowly for five min
utes. Add meat put through the
food chopper and brown quickly
Add tomatoes, salt, pepper and
sugar and simmer 30 minutes. Cook
spaghetti in boiling sailed water
for 10 minutes. Drain and add to
meat and tomato mixture. Season
with chilli powder and cook 30 min
utes longer.
Apple Ginger Pudding
Two cups sliced apples, Il cup
brown sugar, tablespoons short
ening, 1-3 cup boiling water
1-3 cup molasses, table
spoons graduated sugar, l egg, /
cup cake flour, Il teaspoon salt, Il
teaspoon soda, u teaspoon baking
powder, 1 teaspoon ginger, Il tea
spoon cloves, Il teaspoon cinnamon.
Melt shortening in boiling water.
Add sugar (granulateO and mo-
lasses and beat with rotary beaten.
Add egg and continue beating. Mix
and sift flour, soda, baking powder,
salt and spices. Add to first mix
ture and beat until smooth. Put
apples in well-buttered baking
dish and sprinkle with brown
sugar. Pour over batter and bake
40 minutes in a moderate oven, 35C
degrees. Serve warm with whipped
cream.
Apricot Salad
This apricot salad will do duty
for both salad and dessert.
Two teaspoons graduated gelatin,
2 tablespoons cold water, u cup
whipping cream, u cup mayonnaise,
2 tablespoons powdered sugar, 2
tablespoons orange juice, cup ap-
ricot puree.
Soak dried apricots over night
and stew until tender. Rub through
a sieve but do not sweeten Soften
gelatin in cold water for five min
utes and dissolve over hot water.
Whip cream until stiff. Add sugar,
mayonnaise and melted gelatin and
blend thoroughly. Add apricot
PURGE and orange juice. Mix well
and pour into a mold. Chill or
freeze as preferred. Unmold on a
bed of lettuce and serve with
French dressing.
Dried Lima Bean Soup
This soup is splendid to reheat
If there is any left. Keep in mind
for use in housekeeping and gar
dening season.
One pint dried lima beans, 2
cups canned tomatoes, l small
pepper, II cloves, 2 teaspoons salt,
/ teaspoon sugar, small onion, 2
tablespoons butter.
Soak beans over night. Drain
and cover with cold water. Add
onion which has been peeled and
cut in quarters, cloves and pepper
cut in Shreds with seeds removed
Boil for two hours or until tender
Add salt and tomatoes and sugar
and cook 80 minutes longer. Ruiz
through a coarse sieve. Return tc
the fire, add butter and bring tc
the boiling point. Serve with crou-
tons or toast sticks.