Indianapolis Times, Volume 45, Number 163, Indianapolis, Marion County, 17 November 1933 — Page 25

yov. 17. 1933

SCIENCE GIVES EXACTITUDE TO MEAT COOKING Choice of Moist or Dry Heat Governed by Result Desired. BY Rl Tfc CHAMBERS Cooking his meat over a camp fire mas primitive man's way of preparing his dinner, and although we’ve come quite a few centuries along the path of knowledge, we’ve never found a better, more completely satisfying food to take the place of - jneat. However, science has had its say about the reasons and the methods of cooking that food, and many old time ideas held even by our more recent ancestors have been thrown into the discard of late years. Meat is a food which must always be cooked, but different kinds are cooked for different reasons, and in different ways. For the juicy pieces, such as steaks, the result to be aimed for is to keep in those juices. Therefore dry heat is used, as in broiling, pan-broiling and roasting. On the other hand, meat may be cooked to extract the juices in order to make soups and steaks. This is done by putting the meat on in cold water, increasing the temperature, and cooking it slowly for a long time. Another reason for cooking is to sdften the fibers of the less tender cuts. Instead of dry heat, which would harden this tissue, the cooking is done slowly for a long time in moisture. Examples of cooking in water are stewing and braising. Don't Cover Roast When using dry heat, as in roasting, do not cover beef, pork or lamb. A cover on the pan means a condensation of steam, and the result is a pot-roast rather than a true roast. For veal, however, make an exception to this rule. Veal lacks fat, and will become too dry unless it is roasted in a covered pan. Did you know that tests show that a covered roast shrinks more than one which is left uncovered? Another idea long held but now discarded is that searing keeps in the juices and keeps a roast from drying out. Tests have shown that searing does not do that. A constant oven temperature may well be used in roasting. In fact, a roast may be put into a cold oven, if it is more convenient to do so, with no loss of juices or flavor. Sear for Flavor Searing, however, gives meat an attractive browned appearance, and it improves the flavor of the outside, browned portion. If you prefer a nicely browned roast, therefore, sear it from twenty to thirty minutes in a hot oven (500 degres Fahrenheit). After the roast has been seared, the temperature should be reduced to that of a slow oven 1300 degrees Fahrenheit). Keep in mind the fact that a constant low temperature gives better results in roasting than a constant high temperature. A roast cooked at a high temperature will lose four or five times as much weight as one cooked at a constant low heat. Os course, the time in the oven is greater at the low temperature. When to Season The seasoning may be added when the meat is put in the oven. Some cooks prefer to add the salt after the meat is browned, as salt tends to keep the meat from browning. For broiling, used for tender beef steaks and lamb chops, have the oven preheated ten minutes. The meat should be placed so that it is about three and one-half inches from the heating element. Since searing does not keep in the from the heating element, first on one side and then the other at the beginning of the cooking period. It may be cooked to a nice brown on one side, and turned only once. . About boiling—don't! Meat should never be boiled. The water in which it is cooked should be kept under the boilin point. If it is boiled over a long period of time, the connective tissue is dissolved, and the meat will be ‘'stringy.'’ but if it is simmered. the connective tissue will be softened sufficiently, and the meat will be juicy and well flavored. Standard Roasting Method Select a two or three rib standing roast Wipe it with a damp cloth. Sprinkle with salt, allowing teaspoon for each pound, then lightly with flour. Place the roast in an open pan without adding any water and with the fat side up. As the fat melts and cooks out. it will baste the meat. J . . , Sear the meat (if you desire) for twenty or thirtv minutes in a very hot oven. Reduce the temperature to about 300 or 325 degrees Fahrenheit and continue cooking until the roaik has reached the desired degree of cJoneness. A three rib roast will probably require sixteen minutes to the pound to be fare, twenty-two minutes to the pound to be* medium, and thirty minutes to the pound to be well done. Yankee Pot-Roast ; Select a three-pound pot-roast from the shoulder arm roll. Wipe the meat carefully with a damp cloth. Try out some suet, or melt a little fat in a heavy kettle or Dutch oven. Brown the meat in the fat, turning so that all sides may be browned. Id two small onions and a few •s, ' carrots. After meat is well br. * ’d add two fresh tomatoes, or one • canned tomatoes, one and one-h ’ teaspoons salt, one bayleaf. tw > cloves and one-eighth teaspoon pepper. Cover closely and simmer slowly until the meat is ten--1 der. For a three-pound roast, two ] "and one-half hours will be required. RICARDO CORTEZ TO WED RICH DIVORCEE Film Actor Says He'll Have “Hollywood" Ceremony. ; .5 v f nited Press * • HOLLYWOOD. Nov. 17 —Ricardo \ movie actor, disclosed to- ■ ’day his engagement to Mrs. Christine Lee. wealthy Beverly Hills divorcee. Mr. Cortez, whose first wife. Alma Rubens, actress, died a year ago, said the marriage will take place as soon as he finishes work in his -curjent film. • We've already picked out our house in Beverly Hills,” Mr. Cortez said. “And it won't be one of those Nevada elopemen.s either. We are going to have a good old-fashioned Hollywood wedding.”

MEAT EXPERT

SSE&v

Here is E. L. Neubauer, meat cutting specialist of the national live stock and meat board, who will appear at the Murat theater on Monday night in beef, pork and lamb demonstrations before retailers of this city. Mr. Neubauer’s demonstrations will present information that will enable meat dealers to supply the meat cuts featured in The Times cooking school w’hich opens in the theater Tuesday. The new cuts to be shown here represent the 1933 models in beef, pork and lamb and are said to be the last word in lending themselves to the preparation of appetizing and attractive dishes.

NEW FEDERAL PRESS SERVICE IS FORMED Intelligence Agency Is Put Into Operation. By United Press WASHINGTON, Nov. 17.—A new federal intelligence agency, designed to keep the government informed of what the nation’s newspapers are saying about it, was in operation here today. The division of press intelligence has begun the distribution of a daily bulletin, averaging from sixty to seventy pages in content, in which is given a condensed version of the contents of some 400 newspapers from coast to coast. The bulletins are "sent to all departments of the government so that all officials may keep abreast of public opinion. Never before has the government taken such pains to acquaint itself with the daily press trend. ‘BIG MEETING' SERIES STARTS HERE SUNDAY City Y. M. C. A. Holds Thirtieth Gathering at English’s. Dr. Fred B. Smith, chairman of the executive committee of the World’s Alliance for International Friendship, will open the Y. M. C. A.

“big meeting’’ series at the English theater, Sunday at 3 p. m. Dr. Smith’s subject will be “America Yesterday. Today and Tomorrow.” Last year, Dr. Smith addressed the Indiana State Conference of Pastors in Indianapolis on “The Church of Tomorrow.” This year will mark the thir'*

tieth "big meeting” season of the local Y. M. C. A. Throughout their history the meetings have always been in downtown theaters and are held under the supervision of laymen representing the Y. M. C. A. and all denominations of the city. ROBINSON WILL SPEAK AT CHURCH RECEPTION ‘‘Alaska. Land of Mystery and Riches,” Is Topic, Senator Arthur R. Robinson will be the principal speaker tonight at an informal reception and dinner at the young people's night in the Central Christian church. He will speak on “Alaska, Land of Mystery and Riches.” Senator and Mrs. Robinson, Dr. and Mrs. William A. Shullenberger and the presidents of the young people's departments will be in a receiving line to meet all young people, from 6 to 6:30. Miss Georgia May Campbell is general chairman of the program committee. Miss Margaret Swan has charge of the social half hour. Arthur Hupp will be toastmaster. GILLESPIE IS IMPROVED Condition of City Man, Injured Tuesday, Is Better. Thomas Gillespie. 2040 North Meridian street, a salesman for the Prest-O-Lite Company, who was injured seriously in an automobile accident Tuesday near Dunreith, continues to improve slightly in St. Vincent's hospital, attaches of the hospital said today.

WEEK-END SPECIALS! Capitol Poultry Cos. 1018 S. Meridian St. Free Dressing—Free Delivery DRexel 3030 EGGS I Qc SELECTED ft. Jf ,No. 1 Candled Doz. Leghorn Specijl Frys H lb - 10c Leghorn HENS sp ' ia ' I Qc Young DUCKS “ 4 r and GEESE Lb - |Q c Finest Selection""""of””TurTeys of All Sizes, Very Special'. Free Delivery on ail purchases of 75c or more. Balance of Poultry at lowest prices. Special prices given to churches, lodges, etc. Capitol Poultry Cos. is Independently owned and has no connection with any other firm and does not employ solicitors. Call DR. 3030

1933 STYLES IN MEAT CUTS TO BE DISPLAYED Retail Dealers Will View innovations at Show Monday Night. Now it’s a style show for retail meat dealers! The announcement that Indianapolis dealers have been invited to a style show to be held here Monday night, has created no end of interest among the men who supply Indianapolis housewives with steaks, chops and roasts. The show will be held at the Murat theater. This particular style show is an innovation. Meat cuts are to be displayed instead of the usual fall and winter modes in wearing apparel. In charge of the show is E. L. Neubauer, specialist of the national livestock and meat board. The event is staged just previous to the opening of The Times Cooking School, where housewives of the city are to be made acquainted with the 1933 styles in meat dishes. Meat Modes Change . Mr. Neubauer, who is recognized as a national authority in his line, vouches for the statement that styles in meat cuts change just as do styles in dresses, hats and motor cars. While the complete list of the new meat cuts to be presented for the approval of the retailers has not been made public, it is known that among those to be introduced are such unusual cuts as top and bottom chuck rolls of beef, butterfly pork chops and Saratoga lamb chops. Speaking of changes which have taken place in meat buying, Mr. Neubauer says: “Meat is no longer bought by the ‘chunk.’ The American housewife, purchaser of 85 per cent of the family meat supply, has become a most discriminating shopper. Housewife Discriminates “She buys as much or more meat than her mother and grandmother, but buys it oftener and in smaller packages. She looks for commodities packed in attractive containers and displayed in attractive form. These changes in her buying habits are a result of our present-day mode of living.” The new cuts of beef, pork and lamb which Mr. Neuhauer will present have won the approval of retail meat dealers, as well as housewives, hotel and restaurant men and other groups in every section of the country, it is said. It is announced that, in addition to the retailers’ meetings, Mr. Neubauer will be available for demonstrations before students, teachers, service clubs, women's clubs and other groups. DOROTHY THOMPSON TO SPEAK AT BLOOMINGTON Writer to Address Theta Phi on Dec. 11. By Times Special BLOOMINGTON, Nov. 17. Principal speaker for the annual matrix table banquet of Theta Sigma Phi, national journalistic sorority,’Dec. 11, in Alumni hall of the Union building at Indiana university, will be Dorothy Thompson, journalist and wife of Sinclair Lewis, novelist.

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THE INDIANAPOLIS TIMES

G, 0. P._LEADER DEAD Wisconsin Man Was State Job Boss Under Hoover. By United Press MANTOWOC, Wis.. Nov. 17. George Vits, 55, Republican national

. m m Join the Red Cross SHO* &cSI!L AT KROGER'S ...to show that a little money still buys a lot of good food here , even though prices have been going up. jr Plenty of Free Parking Space at Kroger’s Drive-In Market, Corner lOth and Drexel a PANCAKE FLOUR counts cu* 5c I ■ TOMATO SOUP Barbara Ann "S.T 5c | o„ ! FANCY RICE “'s* j TWINKLE OATS ~~ ~s< ( GELATIN DESSERT | JOniatO J U jCe 5c I v f Ivory Soap ““is? 5c Camay Soap 5c § §L | Crystal White Soap 2 I”“ 5c Kirk's BST. -5c f I JkJ | Kipper Snacks “5c Corn Meal 2>* 5c |w| § Mallard SST* ** 5c Hominy ~sc Sugar 5~25 c CHERRY STRAWBERRY ORANGE RASPBERRY 5c Wondernut Oleo 2“15 c ■' 1 fl TANARUS" I Country Roll Lb. i Mr 10c Meat Dept. Values UU I I V 1 Country Club, 1/4-Lb. Prints, Lb„ 23c Am Am wwX.adl'.o: f CHERRIES “ - ICM Hot Tamales • 2 —lO c ~ ' a iX I Spiced Loaf ... 10c f fV AQ-l\ t °°" ub ' | (Jc j FIG BARS “ 10c) TOMATO M£f # 10c) TISSUE 310 c W jflt Fine Salt chi PP ewa 3 w 10c Karo Syrup Blue Label 1 Car! 5 ’ 10c | | Jf | HP mm Aunt Jemima lOc Ginger Snaps 10c J II •@Bi Bran Flakes c °cisr tOc Navy Beans IOc jf 1 W JHlii Corn Flakes m z 10c Chili Oon Came Can 10c Fancy Catsup Matches Aalon | Qc ’ ThIpSO ~2=29 SMALL SIZE BLADELESS - Wr Pork Loins 13c FLOUR goldmsl,al 2 s s j = Pot Roast Lower Cut Chuck “■ 12c pi Alin AC Steak, Round or Sirloin -22 c FLU UK PILLSBURY ' S MilC Rolled Rib Roast Lb 22c Boiling Beef Sh °“ “10c n*ill<rAC "or** . Swiss Steak " h Cut dei " -17 c u ranges Ground Beef “ 12V2C Grapefruit 84-S4 Size 4* For 19c Smoked Picnics ss -10 c aanberrtt 065 “ST 21 S Fresh Picnics smanlize Lb 9c Apples Fancy Box Jonathans 4 Lb..' 19c Fresh Cottage Lb 13c Emperor Grapes CluYtere 2 Lb *- 13c Minced Luncheon Slifrf —l7 c Hearts Critp. Tender 2 Bch*. 15c Bacon -14 c Radishes 3 -10 c Sliced Bacon, 2 lbs., 35c Celery Michigan s 5c % Oysters Freßh Pint 23c Idaho Potatoes Russets 15 Bag 32c A | ■ | g§ m These prices effective only in Indianapolis, Greenwood, Plainfield, Zionsville. MorrismAl/ane Fresh Dressed tv, | M a town, Moores ville, Brownsburg and Kroger’s two drive-in markets, 46th and College, VlllulVClla FRYERS I Q C and ioth and Drexel. Stewing Hens Lb 16c -f CORNER ILLINOIS AND MARKET STREETS T T J

' committeeman from Wisconsin, died last night after a two-year illness. Mr. Vits was president of a huge aluminum goods manufacturing concern and was regarded as the patronage boss of the state under the Hoover administration.

APPLE CROP IS HEAVY Missouri Ozark Shipments Reach Total of 225 Cars, By United Press SPRINGFIELD. Mo., Nov. 17. Ozark apple growers generally are

satisfied with the situation this year. To date there have been more than 225 carloads of apples shipped out of the territory. This year much of the early crop was hauled to market by motor trucks,

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and 235.000 bushels are in storage at Missouri Ozark points. Two hundred thousand persons are engaged In the automobile man- | ufacturing business in the United i States.