Indianapolis Times, Volume 45, Number 199, Indianapolis, Marion County, 29 December 1933 — Page 17

DEC. 29, 1933

MEAT DISHES WILL LIGHTEN COST OF FOOD Barbecued Spareribs and Haricot of Lamb Suggested. Often It is hard to make the food budget stretch out until the end of the month, so here are suggestions for low-priced, yet tasty meat dishes. Following is a recipe for barbecued spareribs: 2 Set* pork *parerib* 2 Onion*, thinlv sliced *4 Cup ketrhup H Teaspoon tab? so nance H Teaspoon chili powder Teaspoon* salt 1 Cup hot uater Place half of the spareribs in the bottom of a baking dish. Sprinkle with salt and cover with the thinly ! sliced onions. Place the second half of spareribs on top. Make a sauce by combining ketchup, tabasco sauce, chili powder, and hot water. Pour this over the meat. Cover, and bake in a moderate oven until done; about two hours. Haricot of lamb is m-de as foldws: 2 Pounds lean breast of lamb 2 Tablespoon* lard Flour 1 Carrot* 2 Tumips 1 Potatoes 2 Onions, sliced 1 Tablespoon parslev Dumplings Salt and pepper Sugar Cut the breast of lamb into pieces j suitable for serving. Dredge with j flour and brown on all sides in hot lard. Turn into a heavy sauce pan and cover with hot water. Cube the carrots, turnips, potatoes and slice the onion. Brown these in the hot lard after the meat has been removed. Add these to the meat in the kettle, and simmer until meat and vegetables are tender. Season to taste with salt and pepper and a dash of sugar. Thicken the gravy with flour smoothed in cold water if necessary. Ten minutes before serving, drop in small dumplings. Cover ; closely and cook until dumplings are done. Serve immediately. DUMPLINGS COMPLETE LAMB STEW'S APPEAL Appetizing Quality Compared With High Food Value. Lamb stew doesn't seem com- j plete without dumplings. Os course j there should be peas and carrots in j the stew, but dumplings should be j there, too. They are delicious, when well made, and they are very j “filling.” Besides, they round out a i good food combination since they j provide the starchy accompaniment | to the protein and fat of lamb and j the vitamins of the vegetables. | It is easy to make dumplings to accompany the stew since they are cooked in the same kettle. The recipe follows: 2 Cups flour Cup milk Me Teaspoon salt 4 Teaspoons baking powder 2 Teaspoons fat Mix the flour with the salt and baking powder, then work in the i fat and add the milk. Mix to make j a soft dough. Drop by spoonsful J on to the stew, cover tightly and do not remove the cover until the dumplings have cooked twelve min- j utes. LOG CABIN OCCUPANT FOR 63 YEARS STAYS Wisconsin Man. 80, Has Known No Other Home. Bit United Press " BLANCHARDVILLE, Wis., Dec. 29.—Andrew O. Nyhus. 80, who never has lived in anything but a log cabin since he came to America sixty-three years ago. refused to leave his log home when his wife | died last fall. A son Albert came back to stay with his father in the cabin, which ! was erected when Wisconsin still was a territory.

START 1934 RIGHT! ■ ■I O TART the new year right by servLJSS the ie P ures * c °ff ee obtainable with your meals. The new l | a I PHOENIX Electric Roast Coffee, free rsJ H YY from fumes or odors in the roasting process, has a solidity of bean that en- • ables you to use less coffee and still have full flavor and strength. Vacuum packed, insuring freshness. Ask for the new Electric Roast PHOENIX f A Coffee bv name at your Independent Grocers. A

HOW TO PREPARE FLANK STEAK

One large flank steak may be served as pictured here, or two smaller steaks may be fastened together. The recipe follows: Flank *t.ak 1H Cups bread rrumbs 1 Teaspoon salt 'a Cup chopped celery 2 Tablespoons butter '4 Teaspoon pepper Brown the celery and onion lightly in butter. Combine with the other ingredients. Rub the steak with salt and pepper. Spread with dressing and roll the steak together lengthwise. Sew or tie securely into shape. Score the surface of the steak together lengthwise. Sew or tie securely into shape.

BARBECUE MEAT REQUIRES SAUCE Two Recipes Given as Means of Enhancing Flavor of Food. There is no queston that barbecue meats have become extremely popular. There are many different kinds of barbecue sauce, but here are two which are simple and good. One is made as follows: Another sauce: 2 Quarts vinegar *2 C up salt •I Tablespoons cayenne pepper This is the sauce which is used to barbecue a whole pig out-of-doors, but it may be used in oven roasting a fresh ham. It is used to baste the meat frequently. The sauce is heated thoroughly and the basting should be frequent and liberal. 1 *4 Cup mild vinegar 1 Tablespoon sugar k /z Teaspoon salt 1 Teaspoon dry mustard 1 Teaspoon chili powder or paprika Dash cayenne pepper Boil together about three minutes and pour over roasting meat, basting meat often. This is excellent sauce for reheating cold slices of beef or pork. Choice Strictly FRESH EGGS Bui/ Your NEW YEAR’S TURKEYS—DUCKS GEESE and POULTRY at LOW PRICES From INDIANAPOLIS’ LARGEST POULTRY HOUSE CITY POULTRY MARKET 111-113 N. New Jersey St. Corner lVabash—the Red Front Phone Lincoln IftlO The City Free Dressing ,„Jf" £, Ilf You Want Early morning delivery on quality milk, just phone East End Dairies, Inc. ClTerry 3319 577 No. Highland

Score the surface of the steak in diagonal lines. Sear in a small amount of fat, turning until well browned on all sides. Cover closely and cook in a moderate oven or under a slow fire in a waterless cooker on of the stove for IJ21 J 2 hours, or until tender. Serve with an accompaniment of cole slaw in green pepper shells cut in points. /

ff ifi mo. _ J Finer Flavor 111 a Low-Priced Coffee Here’s a “New Deal” in coffee . . . finer flavor and greater value for people who pay around 19c a pound. Just try a package of NEW DEAL brand, and you’ll discover an unusually delicious, mild, smooth, satisfying coffee for this low price. And it’s FRESHER coffee, too; Roasted right here in the KO-WE-BA plant, packed in mois-ture-proof bags, and rushed to your grocer. Ask for NEW DEAL coffee today! Three Fine Coffees 19c to 30c a Pound In addition to NEW DEAL brand, we offer you LILY blend, a mellow, mediumpriced coffee, and KO-WE-BA brand, a de luxe, extra rich blend. Try one of them. At Independent Grocers I’J]i *•#•* 1 jeonitw

THE INDIANAPOLIS TIMES

GRAVY SUCCESS CAN BE CERTAIN Accurate Proportions of Ingredients and Careful Cooking Required. Good gravy doesn't happen by chance, although many housewives make gravy by very hit-or-miss methods. There are accurate proportions which should be used to obtain the best results. Since the drippings contain so

fggs °“ z - 17-/2C Young Ducksib.l4c Barred Rock & White Rock FRYERS 1b.15c PLENTY OF TFRKEYS AND GEESE FREE DRESSING Plenty of Parking Space WEST STREET POULTRY CO. 11 X. West St. Lincoln 9669

GROCERY CO. AND ITS EMPLOYES WISH YOU A fjfHAPPY NEW YEAR Civil Works Employes’ Checks b|j 3 is!l!h flf w # 0 Cheerfully Cashed at All Jg §1 jg#® M Gfan “ H M “ fIUHI ' 'll ** Standard Stores BL® mTJm ulated r^N6ER^- E \ fP%i m m Jackson ’ s jnt \ or , \ Him |jdf gas ,<*B Pasteurized Fresh Tfesj ran Jjk \ >-<5.5 c - S \ Blitter CREAMERY 1 \ \ 111111 1 111 ' 1 '' mrnim mm m i/ 4 -lb. prints, Lb. mmm HILGEMEIER’S c 4| f? - I FANCY SODA LetCl J U LX 1 O fe; Flour 95 f®Beansslo33° I BANANAS 4 25c of GftßßflGE solid Heads 3 Lbs fOc Quality Meats in Our 93 Meat Dept. Stores p\£S HEAD LETTUCE L Tea£ rlsp e*. 5c PORK ROAST lo 8c apples 4^l 9c pork roast 1 SWEET POTATOES i.- \ TAIIPEDIIBEC Finest CJ QE. SWISS STEAIC Shoulder Cut Lb - 16C TANGERIIitS quality 2doz Z&c injAiiifEimTEac t,JPEFRUIT - 4 “ 15c Ksweioer \ \ D A fekjt E? C BOILED HAM whole or Half Lb. 22c \ A IIUCa BOILED HAM Sliced Lb 27c I sweet *% e * thuringer -17 c * / Do*. J Sc FRESH LINK ■ Flollda Mm Mm 90 BREAKFAST E L b L a “ nk lßc COFFEE *3-49' I 3-FCOFFEE ’cS 29c CPMIkifYI c OLD RELIABLE COFFEE 'can 2sc OLD GOLD MALT sK 6 SK 49c T nn ft tiqqmf APPLE BUTTER 32 ?a 2 lsc SNIDER’S SPINACH 10c ,U,Lt ‘fXj CATSUP LeC l^loc DEL MONTE TOMATOES 10c /I JfS- | £| r PURE JELLY IOb 5c PILLSBURY’S p Sr ke 2 ooz l lS 10c ‘f ROLLS X V LOG CABIN SYRUP c a „l9c CRYSTAL WHITE ££ 21 . 0z L eS 10c MACARONI OR SPAGHETTI, JZg. 5c CRYSTAL WHITE cleanser 3 Cans lOC Cristell 19e CORN MEAL Fresh Ground 5 Lbs lOC I Tomatoes or Corn van zant ' s 2d” 15 Red Beans van C am P s 6 c 25c SOAP Sr 10' 25 c M I

much flavor, care should be taken to make gravy as delicious as it al- | ways can be. Drain off excess fat. retaining two tablespoons for each cup of gravy desired. Add two tablespoons of flour for each tw’o tablespoons of fat. Blend the fat and the flour and stir until it becomes a rich brown, being careful it does not burn. As the flour will not brown after

Better Quality Poultry “ BEST QUALITY ONLY ROASTING CHICKENS BAKING CHICKENS wM MM 9 - CHOICE DUCKS 1 jF CHOICE GEESE M FRYING CHICKENS Jr™ “ SMALL TURKEYS LB., 25c BUY YOUR POULTRY ALIVE—FREE DRESSING Hoosier Poultry Market 107 NORTH ALABAMA ST.—LINCOLN 1881 Qualify We Sell Only the Choicest LOWEST PRICES VUdll Quality Poultry ON ALL POI LTRY

the liquid is added, be sure it is well browned first. Gradually add one cup of cold water for each two tablespoons of flour. Stir constantly until the mixture Soils. Season with salt and pepper. The American colonists went to war with England without a single warship. The American navy was entirely a merchant marine affair.

CITY SANITARY BOARD PRESIDENT RE-ELECTED Republican Incumbent Will Start Second Term Monday. Maurice E. Tennant will start his second term as president of the city

GRENWALD’C* Quality Meat Market 26-26 X. Delaware St. Phone**: LI. .%196-.%197 Wishing AH of Our WT 7 r j c Friends and Cuss Picnics ; EjvrvrJ* tomers a Happy and 1 j in carton ?r erous Xcw i°°*37r Beer Per Case Creamery Butter, 2 lbs 35c Indiana Club Cream Cheese. 2 lbs .21© Sterling cO in Lamb Stew...sc Shoulder ...9c Falls City /' U Leg 12Vic Cook’s Pure Lard, 3 lbs. 19c Spare Ribs, lb B?#V'mi>bon*9.!)o [chickens 15c] F]] T %%A e J U ij eese l6c l jam, to J

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board of sanitary commissioners Monday, following his re-election yesterday. O. C. Ross was re-elected vicepresident. Third member of the board is A. H. Moore, city engineer. As president of the board, Mr. Tennant, a Republican, will receive a salary of $3,000 a year.