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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Indianapolis Times
Location
Indianapolis, Indiana, United States of America
Date
Dec 24, 1929
Page
13
Dorothy Alden offers simple tea serving tips for guests including tea bags freshly boiled water lemon slices with cloves and a tray for serving. She suggests accompaniments such as cookies pastries mar malades and jams with optional orange slices and Russian tea with candied cherries.
A Chicago era home cook shares Dorothy Alden style cookie and muffin ideas. Instructions cover embossed frosting wafers with chopped nuts, emergency Margarites with evaporated milk paste, and serving tips with tea. It includes a butter cinnamon toast recipe and serving suggestions for holiday guests.
Dorothy Alden outlines a snow man themed New Year's Eve party with white decor, cotton batting snow, an igloo centerpiece, a circled clock table at midnight, and a festive menu. Includes games, dress prompts, and a two-menu buffet plan for a post dance supper.
The Indianapolis Times offers Dorothy Alden free personal consultation on household problems. Mail your letter with a stamped addressed envelope. she will respond with a written letter at no charge.
Leftovers are repurposed into timbales using turkey or chicken, veal, ham, and an anchovy blend folded with whipped cream. Molded in aspic, then garnished with pickles and pimentos, served with mayonnaise dressing. A party luncheon idea for post holiday leftovers.
Hats require stands to keep their shape. Use large round rolled oats cartons as makeshift hat stands on the cupboard shelf. Cover them with wallpaper for a nicer look or leave the cover off to store scarves and gloves with the hat.
A simple household tip uses one cup of strong coffee in rinse water to keep children's khaki play suits from fading. The method relies on coffee dyes to set color and extend the fabric's color life.
The column outlines multiple hominy based dishes including baked with cheese, meat cakes, and pudding. It describes whole hominy and grits, soaking, and layering with cheese sauce and crumbs. It suggests serving with maple syrup or fried chicken and notes frying tips using flour in hot grease.
The passage extols plentiful ice as a charm to meals, noting splendid service and delicious food at stylish places. It describes ice as a visual touch around celery olives and butter plates, in glasses, and stresses ice promotes gaiety, safety, and preservation of flavors year round.
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