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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Indianapolis Times
Location
Indianapolis, Indiana, United States of America
Date
Dec 10, 1929
Page
5
Dorothy Alden offers a home fondant guide with a basic sugar syrup method and notes on handling. Boil slowly to the soft ball stage, wash crystals from pan, then cool and knead until creamy. Let fondant ripen several days before use for best results.
Readers can write Dorothy Alden at The Indianapolis Times for household advice. Include a stamped self addressed envelope for a personal reply. For candy centers, shape the waxed paper wrapped mixture into a puck and air dry until nonsticky before dipping.
Custards curdle when overheated or cooked too long. Rapid boiling of water in a double boiler or cooking after coating the spoon causes curdling. If a soft custard curdles, set the pan in cold water and beat with a Dover beater to restore it.
Spinach and cabbage should be cooked quickly until just tender. Spinach takes about fifteen minutes while cabbage needs about twenty five minutes to avoid discoloration or overcooking. This guide emphasizes short, high heat until vegetables reach crisp tenderness.
Doilies and colored oilcloth protect tablecloths while keeping meals tidy. Placed under young children's plates they add neatness and appear attractive during family dining.
A practical tip advises using an old toothbrush to apply shoe polish, safeguarding hands from stains and providing a controlled, even coat for leather or fabric footwear.
Dorothy Alden outlines healthy candy options for Christmas including Nut Date Squares and Date Apricot Candy. Instructions cover grinding fruit with coconut and nuts, making stuffed dates, candied fruits, pink popcorn balls, and simple sugar syrups, all aimed at safer, wholesome treats for children during the holiday season.
As weather cools, wienie roasts rise in popularity. An old corn popper is ideal for the task. Load the frankfurters halfway, place over the campfire, and gently shake so they do not fall in. They cook evenly and stay safe.
Dorothy Alden offers ready to distribute recipes for old favorites. She will mail a copy of these recipes on receipt of a stamped addressed envelope. Write to Dorothy Alden at The Indianapolis Times.
Tips for serving ice cream with berry and fruit toppings and a note on paper napkins ease in the kitchen. Includes portions for servings and blending with cream. Also suggests using gauze bandages as dress facings to smooth hems.
To avoid soggy baked potatoes before serving, crack each potato open or prick with a fork to release steam as they come from the oven. This simple venting step helps maintain a fluffy interior and crisp skin.
A cooking tip advises rolling sausages in flour prior to frying to prevent bursting open. The step aims to create a flour coating that firms the casing and traps juices during cooking.
This article outlines ripe bananas as versatile ingredients and shares several recipes. Banana custard uses milk egg yolks sugar and vanilla served with sliced fruit and whipped cream. Banana fritters mix flour sugar baking powder and ripe bananas fried to a golden brown.
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