Indianapolis Times, Volume 45, Number 181, Indianapolis, Marion County, 8 December 1933 — Page 34

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LOWLY STEWS TURN 'HIGH HAT' IN WASHINGTON Hash Is Favorite of One Hostess Noted for Sunday Suppers. Hospitality aplenty, but simple menus are in vogue in Washington, not only at the White House, but at many of the other fashionable homes as well. Hostesses agree that it is important to see and enjoy friends, whether you serve them squab or stew, just so that it is the very best stew you ever tasted. One hostess, whose Sunday suppers are famous, serves savory stews, and she doesn't dress them up as ragouts either. Here Is a recipe for a savory lamb stew, suggested by Inez S. Willson, home economist. Stew of Distinction 2 Muadi lamb shoulder nr breast 2 tablespoons lard 1 carrot* ft or S small onion* 8 small round potato** 1 small bunch of celcrr 1 tablespoon Worrhestershire sauce 1 teaspoon salt 14 teaspoon pepper Flour Have lamb shoulder cut into twoinch cubes. Brown the meat well in hot lard. Add boiling water. Cover closely and simmer gently. Fortyfive minutes before serving add the vegetables. Cut the celery in 3 or 4-inch lengths and cut the carrots in quarters lengthwise. In serving, place the meat in the center of the platter with the vegetables around it each in its own separate pile. Sprinkle minced parsley over the top. Thicken the broth for gravy and serve in a separate dish. Another Washington hostess, famous for her Sunday evening suppers, claims corned beef hash as her specialty. Corned Beef Hash 2 eups chopped corned beet pound raw liver 2 cup* chopped cooked potato** 1 small onion, minced 14 cup meat *tock 2 tablespoon* lard Salt Pepper Put the liver through the food chopper, then add to chopped corned beef and potatoes. Season. Pour the meat stock into a frying pan with one tablespoon lard, heat and add the hash, spreading it evenly. Cover and cook slowly for thirty minutes. Do not stir. Fold as an omelet and serve on a warm platter with hot tartare sauce. Tartare Sauce v 4 cup mayonnaise >4 tablespoon finely chopped onion '4 tablespoon capers 1 tablespoon tarragon vinegar >4 tablespoon chopped pickles •4 tablespoon chopped olives *4 tablespoon chopped parsley Combine the ingredients and serve with the corned beef hash. DIRECTIONS ARE GIVEN FOR GRAHAM CRACKERS Moderate Oven Is Recommended for Baking. 1 egg t cup sugar Vi cup melted butter 2 cups pastry flour 1 teaspoon soda 1 teaspoon salt 1 cup buttermilk 2 cups Graham flour Beat egg until light, gradually add sugar and continue the beat- i ing. Add melted butter, when well mixed add the flour mixed and sifted with the soda, and salt. Add buttermilk and graham flour, mix thoroughly. Chill. Roll out to one-eighth an inch in thickness and cut with a fancy cutter. Bake on a buttered sheet in a moderate oven 350 degrees, twelve to fifteen minutes or until a delicate brown. BOILING WATER METHOD REJUVENATES FLOWERS Solution With Aspirin Suggested for Drooping Blooms. To make fading roses last longer, try clipping the stems and immersing quickly in boiling water. Hold in the water for about ten seconds. Remove, place in fresh cold water, and the drooping flowers soon will revive. This applies to many flowers, such as carnations and tulips. Often wilted flowers will revive if placed in fresh water in which an aspirin tablet has been dissolved. And if this treatment is given immediately upon receiving flowers from the florist, it will preserve them.

f APPLES \nother Carload Sale Saturday I Extra Fanrj- . gfl | Roman $ 1 ■ Beauties * jp"®" I Stayman Winesaps Black Twigs I Grimes Goldens £4 qq per bu. I Choice Baldwins Basket | I Baldwins 75c HAMILL BROS. 1. 230 Virginia Ave. Kg South of Elevation

GRENWALD’Q Quality Meat Market 26-28 X. Delaware St.. Phones LI. 5496-5497 - Creamerv Butter...2le VEAL SALE Sf JJf aii":2 f A Breast 5c Pork I.oin Roast ..10c ■ rllMlo ■ R,last 9c Beef Roast V / Chops .... 10c C .o„ Qua lit. V'” J Leg Roast 10c q_ . n Steak, off OC -I UC ________ Round.. 20c T> . . . .... Pork sausage. LAMB Hamburger Stew 5c _ 3 _7 0c Shoulder .. 9c f PICNICS J Chops 121 ]c Leg of 1 9y 2 C I Cheese 15c Lamb. 12he shankless M Good Luck Mar- Chops ... 12*:c .. garine, 2 lbs. 26c

Tiny Gardens Gaining as Table Decorations

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Japanese and Desert Types Seem to Be Most Popular. Whether general caution in the matter of spending is responsible for the interest shown of late in growing plants and window gardens, or whether the fad is due to the demand of modern decoration for this special note, it is difficult to say. But more and more one sees these plants in florists’ windows. And more frequently do we see them used as center decorations for tables of all sorts. Although they do not and should not take the place of flowers in our hearts, there is as much interest to be found in a well-arranged Japanese or desert garden set in a big flat pottery bowl as there is concealed in a bunch of blossoms. Varying shades of green; striped, spotted and odd-shaped foliage; the woody brown of stems and twigs and bark hold much food for thought and admiration, and are sufficient in their own right as decorations. Suppose we consider one for the window' ledge or dining table—a romantic little Japanese garden which we have instructed the florist to put together without too many artificial ornaments. We may permit him to put in a tiny rustic bridge and stones as a border for the lake; but we will keep out those more obvious signs of manufacture, such as painted figurines, cranes and pagodas. The illustration shows such a garden used by a famous hotel as the table decoration for a dinner party planned for a man, who was delighted with his tribute. In the home we might give the table less formal auppointments. Perhaps the cloth would be of natural colored linen; or we might use Italian linen runners or place doilies on the polished table top. It would be nice, too, if we should use our colorful pottery and glassware. Most of us have a set of the modern glazed ware in either brown, gold or green, since pottery has become so inexpensive. Or else w T e have pottery that is a riot of color and design, in the Italian or Spanish manner. Either type would be very effective in connection with a garden center piece. If our specialty is modern china, glassware and silver, then we shall be more interested in the desert plants which make interesting silhouettes, cacti or all shapes, shades and varieties fraternizing with the snake plant or ribbon grass. The market has a marvelous assortment to offer. But to acquire a garden we need not depend on the florist, if we will do a little thinking for ourselves. Grapefruit seeds sprout into the prettiest of little trees. A horseradish root from the grocer’s (it will not cost more than 10 cents) will produce an amazingly graceful plant if you will cut it in two-inch pieces and keep it in water which is changed daily. Soon the shoots will show r , and it is time to put the root in moss to cut to fit your bowi. You should be able to find good moss in some boggy meadow', if you have a car. Add a few' pine cones, acorns, sev-

R AIL PURPOSE#;!

Marion Poultry Cos. 1022 S. MERIDIAN ST. DREXEL 3441 “Look for the Orange Front” TURKEYS Fancy Indiana 15c to 20c Lb. Large Boiling CHICKENS Lb. RP 6 Lbs, and Over w HENS LbJ OC Small A SPRINGERS Lb. ]UC DUCKS and GEESE Lb., 12c FREE DRESSING I’lenty of Parking Spare.

eral seeds of timothy grass and an odd plant or fern such as you can pick up in the 10-cent store, and you will soon have a delightful garden which, because of its originality, may please you better than one bought ready made.

BALANCE IN FOODS IS AHTN BEAUTY Meat, Fresh Vegetables and Fruit Required. The dining table sometimes does damage that dressing table can’t repair, so it is necessary for beauty’s sake as well as for health’s sake to have W'ell-balanced meals. Meals which are well balanced contain meat, fresh vegetables, and fruits. Here is a well-balanced menu: Tomato Juice Swiss Oream Steak Mashed Potatoes Creamed Peas Watercress Salad French Dressing Pineapple Slices Milk or Coffee Recipe for Creamed Swiss Steak: 2 pounds round steak 2 onions V 4 cup sour cream 14 cup water Vi cup butter 2 tablespoons grated cheese Paprika Salt and pepper Cut meat into pieces for serving. Dust with pepper, salt, and paprika, and brown on both sides in butter. Add sliced onions, water, and cream to w’hich grated cheese has been added. Cover the pan tightly and let simmer until the meat is tender. CHEESE ROLL IS BAKED Fifteen Minutes in Oven Required for Toasting. The most delicious toasted cheese rolls can be made by rubbing a fourth of a pound of soft, nippy cheese through a ricer or strainer, mixing it with three tablespoons creamed butter and seasoning with salt and paprika. Spread on the loaf before slicing thin. Trim the crusts, roll lightly and seal the edge with butter. Set in the refrigeratoor for about fifteen minutes, then bake in a quick hot oven, until light brown.

\\ \ ' not only better, but it stays . . better longer . . . because vacuum-packed at the roaster >n bright crystal-clear jars! Now you can enjoy it oven* ' fresh —with all its full* ; y. : 1 bodied flavor kept in—air* t tight! And Norwood’s new M ICllPlJflß* j grind assures equally satis- :® | factory results whether you use percolator, dripolator or tfr ■ any ° t^cr c °^ ee cv ' ce * |t|| :.• Independent Dealers

fHE INDIANAPOLIS TIMES

BONED MEATS PROVIDE WAY FORSTUFFING Both Pork and Lamb Can Be Utilized for Tasty Dish. Stuffings are becoming more and more popular since many meat cuts are boned at the market. Such cuts as the shoulder of pork or lamb are ideal for boning and stuffing; then friend husband need have no worry about carving them at the table. Too. pockets may be cut in chops, and the pocket stuffed with a savory stuffing. Or meat birds may be made by placing a mound of stuffing on a square of thinly cut meat, and rolling and skewering into shape. The savoriness of the stuffing depends upon the seasoning, so here is a recipe for a standard well-sea-soned bread dressing. It is suggested by Inez S. Wilson, home economist. Standard Bread Stuffing. * Cups bread ernmbs 1 Teaspoon salt 14 Teaspoos pepper 14 Teaspoon poultry seasoning or sage 1 Teaspoon minced onion 1 Egg. slightly beaten Vi Cup melted butter H Teaspoon thyme 2 Tablespoons chopped parsley Toss with a fork until thoroughly mixed. For a moist stuffing add milk or cream. Variations may be gained in this standard recipe by adding other ingredients. Chestnut Stuffing Break 4-pound pork sausages into small pieces and fry them until they are crisp and brown. Add M -cup of mushrooms cut fine, canned or fresh. Cook a little longer and add to standard receipe. Sausage Stuffing Cook one quart chestnuts in boiling water until they are tender. Cool and remove the shell and under-skin and chop fine. Melt %- cup butter and cook the chestnuts in it until they are a delicate brow r n. Add the ingredients listed in the standard recipe given above w'ith the exception of poultry seasoning, sage and thyme. Also add one teaspoon of grated lemon rind. Toss lightly together until thoroughly mixed.

2315 E. 10th St. CH-4540 Smlser <|tinlity and Service Is 1 nequaled and Featured at Low Prices—lie Deliver: Spongers f JJ c Ducks llf Geese sfe%F lb ’ Roosters Lb. 10c Leghorn Springers, Hens Lb., 13c Turkeys Lb.. 22c FREE DRESSING

SUNDAY DINNERS Jellied Consomme Salttnes Roast Veal with Caper Sauce Oven Browned Potatoes Deviled Tomatoes Bread Sticks Watercress with French Dressing Lady Baltimore Cake Coffee Milk Pineapple Juice Cocktail Fried Chicken Tlnv Pickled Onions Mashed Sweet Potatoes Pickled Beets Hard Dinner Rolls Alligator Pear with Honev Dressing Butterscotch Pudding Coffee Milk

CLAM MAKES FRITTERS Batter Is Same as for French Pancakes. A nice alternative for a meat dish is clam cakes or clam fritters, which are delicious when made with canned minced clams. Make a batter as for French pancakes, using as part of the required liquid, the juice from a can of minced sea clams. Add also the clam meat and fry as you would FTench pancakes. Serve with butter and chili sauce or stewed tomatoes.

isn’t every day that we can offer these fine crisp 0 crisp and retain their splendid taste for a long time, so CRACKERS DEL MONTE PEAS 2 29c Food Markets * TOMATOES Indiana 2 Cans 15c Chocolate BBM REGAL KRAUT Macaroon lillphfllll CATSUP Heart of Indiana && 10c Cakes Hf | SUNSWEET PRUNES 2 ,\Y 20c |l[fL oii R 77c Bisquick g£ For Quick Delicious * MBBb JACK FROST Waffles or Biscuits. BBrag^gag 2^ 32c Mlj| SUGAR 27° Post Toasties ||ll|jp del monte 2~TV. p SPINACH 2 25c #| Del Monte or jt, ■* Ralston Coffee v ße . pa Ck “• Z7c Send 2 pkg. tops to mfr. for a Tom Ovaltine Food Drinfc Sine 39c Mix Bandana Handkerchief. P k g 23c (mß| Tomato Juice Regal *• 5c Mayonnaise Peg 3 * '‘S’ 23c Pennant Coconut Baker ’ s Yellow Label 13c Rich with Maple Flavor. CREAMERY BUTTER 1%& 12c |ji|j|| HOOSIER GOLD * JJJJ Lb 22c Pancake Flour Pkg. 10C ggjjjg | Lh 26c I _ VEAL ROAST >J2y 2 c I Veal Chops lb. 15c - *WT Sliced Bacon s.n„ lb. 19c *.7® <■)}:. Boiled Ham suced lb. 29c wm SWISS STEAK u. 22c Bill, v. * AVI LINK SAUSAGE 2 27* A Ajg Oranges n#r* 2 • 23c nj® Lettuce Iceberg 2 Lbs * iScIIAIIEmperor Grapes 2 lbs. 17c -"'i CAMAY Cabbage s.u„ Ik. 3e CLIMALENE . 19c A , 1 O Sweet Potatoes 4 lbs. 17c package £L Cakes 1 Me Button Radishes 2 bchs. 9c LITTLE 80-PEEP . 23c Ammonia—Qt. -=g] -Hr SHE KIRK’S FLAKE *, 6<* 17. Prices Above M Good Indianapolis B IT ■ A Bb Bf B ■ ■'ggL ’ Stores Only. B A BrA. wW B Mr JBBI wh 111 mlk B||% BS §>■ Q ■

DELICIOUS MEAL MADE CERTAIN BY POTJOAST Horesradish Jelly Is New Addition to Popular Dish. There is nothing more delicious than a well cooked pot roast. It can be served in most tempting style, accompanied by carrots and potatoes cut in fancy shapes. The roast is topped with a slice of horseradish jelly. Prepare the meat in this way: 4 pounds beef chuck 3 teaspoons salt tk teaspoon pepper 2 tablespoons flour >4 bny leaf Sprig of parsley Wipe meat with a clean damp cloth. Dredge with flour and season with salt and pepper. Brown meat on all sides in hot -fat. Add bay leaf, parsley and one cup boiling water. Cover and simmer slowly for about three and one-half hours.

During the last hour of cooking; 1 vegetables may be added. When the meat and vegetables are removed, thicken the liquor in the kettle for gravy. The horseradish jelly Is just a different kind of horse radish sauce and horse radish sauce is always relished with a pot roast. And here is another way to prepare horseradish sauce which will make a real hit with family or with friends. Almond Horseradish Sauce Prepare a white sauce with one tablespoon of butter and one tablespoon of flour, add enough milk and cream to make the right consistency, let cook until smooth. Season with salt, one lump of sugar and one tablespoon of blanched finely pounded almonds. Let this sauce cook slowly for fifteen minutes, and just before sering put in two or three tablespoons of grated horseradish. Tlie pot roast suggested is served with potatoes and carrots, but your choice of vegetables Is not limited. Os course, you will want some kind of potatoes to eat with the rich brown gravy which is one of a pot roast's best features. In the menu given below all the foods combine happily with pot roast. MEM Pot-Roast of Beef Browned Potatoes Creamed Onions Carrot, Pineapple, and Cabbage Salad Baked Apple and Cream Coffee Milk (for children)

.DEC. 8, 1938

SUBSTITUTE FOR CREAM Banana and White of Egg Respond to Whipping. Avery good mock whipped cream, to be served with fruit desserts, fruit jelly or tapioca pudding, can be made by mashing a ripe banana and adding it to the white of an egg. Beat utnil stiff and you will find the banana is entirely dissolved and the frothy mixture makes a delicious substitute for whipped cream.

LOWEST PRICES ALWAYS ON CHOICE POULTRY AT INDIANAPOLIS* LARGEST POULTRY HOUSE CITY POULTRY MARKET 111-113 N. New Jersey St. Corner Wabash—the Red Front Phone Lincoln 45*79 The I,ar£est^JToultrv i< City Free Dressing p* r kC Space