Indianapolis Times, Volume 45, Number 181, Indianapolis, Marion County, 8 December 1933 — Page 33

Third Section

SOUPS OFFER FOOD VALUES OF HIGH RANK Nutrition and Stimulation Provided; Excellent for Winter Meals. BY JOSEPH BOGGIA New York Chrf The winter is slipping away, and I have been somewhat neglectful in the matter of soups. Only once or twice in the last year, I believe, have I given you recipes for this most wholesome and important course which should make more frequent appearance at home tables. Always in the hotel kitchen there is a selection of several clear soups -—consommes, meat soups and cream soups—from which the guest may make his choice. But in some households there are weeks, I am told, when soup does not appear upon the menu. Unthinkable to the chef. Baraey Pomidory (Italian) —This Is a consomme with tomato flavor, in which you should cook celery cut in julienne <thin strips). And with the soup, serve small pies or tartlets. A good way in which to use left-over chicken. Bortsch Hoop i Russian I— A variation of the above soup is found in Russia where in beef broth one cooks shredded leeks, carrots, onions and celery, and garnishes the whole with minced beets. Separately one serves the small pies or puff paste stuffed with chicken forcemeat moistened with beet root juice. Hnchepot ala Flamande (Belgian) —A wonderful soup made with pig tail, ears and pork feet, also salt pork, a little beef and a little shoulder of mutton. (Your butcher will make up the assortment). Moisten with water to make the broth and in it cook diced carrots, onions, cabbage, potatoes, and minced leeks. Serve the meat and vegetables separately. Miss Betsy (English) —To hot consomme add pearl barley, chopped parsley, chervil and celery. Cook until these are done, then add tomato puree and garnish with dice of apple. Mulligatawnev (Indian) —Chop a few onions and apples and fry them in butter; flavor with curry powder to taste; add chicken consomme and tomato puree to your liking. Bring to a boil, add a few' tablespoons cream and garnish with dice of chicken and boiled rice. Minestra Soup (Italian) —This soup, combining many vegetables, is one of the most nutritious soups that I know'. Chop onion, and all sorts of vegetables and toss them in chopped fat pork. Moisten with water and white stock; add tomatoes, dice of French beans, a little spaghetti, rice, peas, garlic and parsley, and cook until all are well done. This is a very thick soup and you will like with it Italian bread, or bread sticks.

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CHRISTMAS TASK MADE EASIER

Careful Advance Planning Aids Dinner Preparation

'’T'IMES have changed in many A ways but Christmas customs and festivities remain much the same year after year. In fact, most families resent any marked innovation in the festivities and consider the Christmas dinner lacking if the cook fails to provide the traditional favorites. In homes where there are small children, breakfast is an important meal. When the stockings that are "hung by the chimney” or even over the foot of the bed are quite small, breakfast may be wanted early on ‘ Christmas day in the morning.” Breakfast any time until 9 o'clock means a fairly hearty meal, but it should be simple and easily and quickly prepared. Fruit prepared the night before, toast made at the table and a simple easily digested main dish are all that is necessary. Excitement retards digestion so the children s breakfast must be a simple nourishing meal that will see them through the thrills of the morning. a a a CAREFUL planning on the part of the home-maker will simplify the pr°paration of her dinner so that she may enjoy her own gifts and guests without overwork and worry. Several days before Christmas she will take stock of her staple supplies and be sure that all table appointments are ready for use. The day before Christmas is usually a very busy day for the cook. The fowl should be cleaned and stuffed and trussed, ready for the oven. The pudding sauce can be made at least in part. The salad dressing can be made one or two days before wanted and kept, on ice. The celery can be crisped and wrapped in a damp towel and stored in the refrigerator until wanted. The lettuce can be washed and crisped and kept in an airtight container. Consomme or bouillon should be made and clarified all ready for reheating. A cream soup can be prepared to combine with thin, white sauce. Plum pudding is better if made several w'eeks before wanted for use and stored in a closely covered crock or tin box until Christmas day. when it can be returned to its mold and steamed one hour before serving. a a a ALL this planning produces a schedule that, will reduce the amount of work left to be done on Christmas day to a minimum. Goose has been the popular Christmas bjrd for centuries but any sort of fow'l or roast is in perfect keeping. A study of worldwide customs show's a great variety of meats from which to choose. Many housewuves plan their Christmas dinner with regard to the preceding Thanksgiving feast and the following New Year festivity: Turkey for Thanksgiving, goose for Christmas and duck for New Year’s. The woman w'ho has no maid may hesitate to serve an elaborate,

The Indianapolis Times

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. (From B. Altman Cos.. New York.) A gleaming white damask cloth makes the ideal background for this merry Christmas dinner table. Red crystal glasses, red candles in painted angel candlesticks light each plate, silver holders contain big red candles, tiny Christmas trees in red pots stand at either end, and colorful red apples, red and green grapes and other fruit fill the renter bowl and two bowls at either end.

many-course dinner, but if children are present it is best to start the meal with a clear soup. The hot soup steadies small nerves and is an aid to digestion. following are two menus that can be elaborated or simplified to meet individual needs. Keep in mind the necessity of serving foods that children may eat without danger af later trouble. MENU I Bouiilon Radishes Celery Assorted Olives Roast Goose with Prune Stuffing Giblet Martinique Potatoes Brussels Sprouts Tomato Jelly and Cream Cheese Salad Plum Pudding Sunshine Sauce Christmas Candy Black Coffee MENU II Grapefruit Cocktail Consomme Crown Roast of Pork ’ Blushing Apples Glace Sweet Potatoes Molded Spinach Stuffed Sweet Pepner Salad Jellied Plum Pudding Fruit Cake Nuts Fruit .

INDIANAPOLIS, FRIDAY. DECEMBER 8, 1933

FILLETS OF BEEF, OYSTERS OUTLINED Recipe Is Given for Dish for Dinners. Plumb twelve large oysters by ! putting them into boiling salted water for three minutes. Place them in cold water until ready to use. Have slives one and one-half inches thick cut from the tenderloin. Rub a little pepper and salt into the meat and dredge lightly with flour. Place the slices in a frying pan in which are two tablespoons of lard, one-half teaspoon onion juice and a small piece of garlic. Sear : first on one side and then on the | other. Turn again, then set pan into a 1 hot oven for ten minutes. Place

the meat on a hot platter. Add a cup of beef broth or hot water to the pan and stir until smooth. Season with salt and pepper. Strain and heat oysters in the gravy. When hot place two oysters on each fillet and pour a little of the sauce over each piece. TENDERLOIN IS DEFINED Beef Section Can Be Used for Variety of Dishes. The beef tenderloin is a long boneless muscle which lies directly underneath the backbone. You find a portion of this muscle in a porterhouse steak. It is the smaller of the two muscles on either side of the T-shaped bone. Under certain conditions this long muscle is stripped out and sold separately for a roast. Or it may be cut into individual steaks which are known as ‘‘fillet mignon.”

PURDUE HOGS GIVEN WORLD SHOW PRIZES Grand Championship Won by University's Barrow. By United Prrus CHICAGO, Dec. B.—Purdue university, for the second successive year showed the grand champion barrow at the International Livestock exposition here, as last year the winning hog was a Chester White barrow in the 220 to 260pound class. Besides winning the grand championship, Purdue took the reserve championship as well with a Berkshire barrow of the 180 to 220-pound class. Moore brothers of Wolcott, Ind., were the next most successful exhibitors of fat sw'ine this year. They won the 260 to 300-pound class with a Hampshire barrow and were awarded reserve championship in the 180 to 220-pound class for their Poland China barrow'. The winning steer was owned by Oakleigh Thorne, New' York stock broker who retired to make the raising of prize cattle his avocation. Thorne has had many winners in recent years of livestock competition. His entry also won the grand championship in 1931. Raised Near Roosevelt Farm Briarcliffe Model was the winning steer in its class and one of four ; competing for the grand champion- ; ship. The steer championship is ; recognized as one of the major vic- ! tories of the great exposition. The winning steer, a shiny black ! beast, w'as raised on the Thorne farm in Duchess county, adjacent | to President Roosevelt’s Hyde Park ! farm. Thorne’s farm is an 8,000- | acre estate on w'hich 1,500 cattle usually are grazing. The farm is managed by William H. Pew. former lowa State university prpfessor. The reserve championship in the steer competition was awarded to the Oklahoma A. and M. entry, w'hich had w'on in the Angus class. Hoosier Wins The grand championship in six ! classes of hay was won by Leonard i Stuart, Lexington, Neb. The reserve champion was George J. Sauerman, Crown Point, Ind. Purdue university carried off most of the honors in the fat swine division. Michigan State college and lowa state college won blue ribbons in the sheep division. The champion Hereford steer W'as Whr Adair Domino 111 of the Wyoming hereford ranch, Cheyenne, Wyo. The steer is in the 1,000 to I, class. The Van Natta ranch’s Lawrence, in the 875 to i 1,000-pound clas was awarded re- [ serve championship. The Van Natta ranch is at Lafayette, Ind.

Third Section

Knterpd a* Sprond-Claa* Matter at Foatoffice. Indianapolis

Here to Stay Hors D'Oeuvres Custom Well Established. THE hors d’oeuvres habit is formed now. Those dainty little tidbits preceding dinner, or served as a pick-up in the late afternoon, are too delicious to dispense with. Especially since it has been discovered that they can be made so inexpensively with a little of this and a little of that most any trifle from the ice box. Biscuit makers have done more to make this service easier than we often realize. The market offers innumerable pretty pastry' containers for hors d’ oeuvres fillings; they all come in boxes in different fancy shapes and they can be kept indefinitely. One smart tray recently presented with the cocktails contained little diamond shaped pastry boats filled with caviare; slender strips of light brown crackers filled with Cheddar cheese; little cart w'heels of toast slightly hollowed to hold baby shrimp and midget sardines; a few' celery biscuits, and puffs of cheese pastry in pastel colors. It W'as the most beautiful tray, and the most tempting that has passed before our eye for many days. The hostess confided that all those fancy containers w'ere bought at the delicatessen shop, and that enough for several future parties remained in their several boxes on the patnry shelf. Antipasto of a distinctive type w'as noticed in a delicatessen the other day. There lay the glass jar, bottom side up, revealing in addition to the curled anchovies, stuffed olives, strips of pink salmon and what not, a white plaque of preserved artichoke cut square like a picture frame on which w'as etched a portrait done in shredded green pepper. What a treat for the hors d’ oeuvres tray!

INDIANA YOUTHS ARE WINNERS Three Hoosiers Gain Honors in Corn Exhibits at Stock Show. By United Prrxii CHICAGO. Dec. B.—G. Gordon Finlay of Northwood, Ontario, won the soy *bean championship at the grain and hay show here with his sample of yellow beans. The reserve championship went to Carl E. Funk, Earl Park, 111. De Vere Mummert, Astoria, 111., was awarded first place in the special “A” yellow corn event for Region 4, and C. Worth Holmes, Joy, 111., won in this class in Region 3. Gerald Foster, Sharpsville, Ind., won over Clifford Joyce, Logansport, Ind,, for the best yellow corn in Region 7. Floyd Hiner, Lewisville, Ind., won the yellow corn class in Region 6 and the sample of W. G. Butler and sons of Auburn, 111., was declared winner in Region 4.

POOR COOKING IMPAIRS EVEN CHOICE MEAT Carving Also Important in Retention of Quality. BY EDITH M. SHAPCOTT Timr Special Writer. It is not enough merely to buy meat of good quality. Once bought, we must know how to protect that quality throughout its cooking; how to carve and serve the meats, and ; also what accompaniments belong with each recipe. A deliciously tender beef roast may be rendered unappetizing, for example, if improperly carved, or if not roasted as it should be In order to give to each person a morsel of crisp crackling and a light, j crusty outer edge surrounding the inner portion of the meat which is | juicy and rare, or medium. Crispness can be very easily accomplished for all roasts beef, pork, lamb or veal—by rubbing the uncooked meat lightly with its seasonings of two tablespoons flour, one tablespoon sugar and a teaspoon salt. Yet many cooks forget this preliminary attention which, through the quick carmelization of the sugar, helps not only to retain the juices, but also provides just the right crust. Pudding Use Urged Next in importance I count the accompaniments. Roast beef has an affinity for Yorkshire pudding, horseradish sauce and certain other relishes which blend best with it and are correct with no other meat. A roast of lamb or mutton needs its sweet accompaniment in the way of currant jelly, mint jelly or mint sauce. So with pork. We think first of fried apples, next of sw’eet potatoes, and for cured ham such sauces as cider, raisin, or | perhaps currant jelly sauce, while j those that are relished with veal j include a w’ell seasoned browm sauce, | tomato sauce, mushroom sauce, or perhaps a highly seasoned stuffing. Curry powder often is used w'ith veal. Carving is, of course, an art in itself. I have seen many a perfect roast made quite unappetizing bej cause of poor carving. Carving Hints Given Roast beef should be placed on ! the platter with the skin side up; a thin-bladed. sharp-pointed knife | should be used and the .meat should be cut in thin slices at right angle to the ribs, if a rib roast, then sever slices from the bones. The tenderloin is removed from the bone and cut in thin slices across the grain. A rump roast is carved in thin slices with the grain of the meat, so that the least tender muscle will be served with the tender. In carving a leg of lamb, the slices should be cut thin across the grain of the meat to the bone, and from the top of the leg.