Indianapolis Times, Volume 45, Number 223, Indianapolis, Marion County, 26 January 1934 — Page 21

JAN. 26, 1934

ONE MEAL DISH IS ‘NEW DEAL' FOR HOUSEWIFE Meat and Vegetables Can Be Prepared at Same Time. Th* “new deal” for housewives, whereby they may have more leisure and greater freedom from kitchen duties. Is not obtained by government decree but by clever, time-saving methods worked out by each housewife herself. And In order that the family may continue to have and enjoy three good meals a day. it is evident that the time which is devoted to cooking must be used to the very best advantage. A one-dish meal is an example of the time-saving, energy-saving methods in vogue in the modern kitchen. Meat and vegetables are prepared at one time and cooked and served together. A beverage, a lettuce or fruit salad and a dessert may then be quickly prepared to accompany this main dish. In fact, bread and butter and a glass of milk would be quite sufficient to round out the meal. Here are a few examples of these one-dish meals. Try them on your busiest days. Veal With Vegetables Rub a piece of veal round, two inches thick, with salt and pepper and dredge well with flour. Sprinkle with one teaspoon celery seed, one heaping teaspoon sage, rubbed to a powder, and a dash of curry powder. Roll steak and fasten with toothpicks. * Put into a frying pan containing two tablespoons hot drippings. Turn frequently until evenly browned. Slice one Bermuda onion over top and place a row of small peeled potatoes around the meat. Add one can tomatoes and 1 cup hot water. Cover with tight lid and simmer gently for two and a half hours. When ready to serve, lift meat to center of large platter. Arrange the potatoes around the meat and pour vegetables and gravy over the top. Garnish with radish roses and celery curls. - Pork Chops With Corn 6 thick chop*. t ran corn. 1 r 1 crrrn pepper. 1 rup bread crumbs. 1 rap relere. I small anion. Chop the celery, onion and green pepper. Mix and fry to a golden brown in butter. Add the wellkjeaten egg, corn and bread crumbs. 9ea.;on with salt and pepper. Make a- thick cream sauce in the pan in which the vegetables were cooked. Place chops in a buttered baking 4Jsh. spread corn mixture over the top and pour cream over all. Bake in a slow oven (350 degrees F.) for forty-five minutes. 1 Beef Brisket With Beans 14 pound* hrrf brisket. . I medium-sized onion, sliced. * 2 rupa lima beans. 2 tablespoons brown sugar. * 4 rup rice. * 4 rup vinegar. T Salt. Pepper. "Cut brisket into two-inch squares, put in stew kettle and cover with water. Season to taste with salt and Spper. Add onion and bring to e boiling point. Add the beans tfhich have been soaked for several hours, and the rice. - About ten minutes before serving, dissolve the brown sugar in a frying pan. then add the vinegar and stir until a syrup is formed. Add to the meat and vegetables and serve.

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PLANKED STEAK RANKS AS VERY SPECIAL

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A planked steak is a very special way of serving the ever-popular broiled steak. To prepare it, broil the steak as usual- That is, place it on a broiler rack in a thoroughly preheated broiler oven, so that the top of the steak is about 3 inches from the flame. When the steak becomes nicely browned on one side, season it with salt and then turn and brown on the other side. Place it on the center of a wooden plank, place around it spinach cups

Dry Heat Cooking Best - j for Roasts Lacking Fat

Braising or Pot Method Suggested as Best for Home Use. In the illustration are two roasts cut from the rump. Both these pieces have a large propot tion of lean and very little bone; so they will make very nice roasts for the small family. These cuts may be used for potroasts. and perhaps braising will be a more satisfactory method of cooking the rump, if there is not a goodly covering of fat over the outside. A cut from the rump which shows such excellent quality as the meat illustrated here, however, will make a very satisfactory roast. That is. it may be cooked by dry heat, and of course dry heat means cooking in an uncovered pan. Recent experimental work in meat cookery has demonstrated the fact that some of the sections of beef which are not generally regarded as being suitable for roasting. make very satisfactory roasts. The roasting should be done at a low temperature, however; but of course a low temperature gives the best results with any cut of meat. These meat cookery experiments, which were conducted at the University of Missouri, have revealed some interesting facts about the effect of the method of cooking

Better Quality Poultry | ROASTING CHICKENS MBk BAKING CHICKENS Q FRYING CHICKENS Lb * I BOILING HENS 4 A BOILING ROOSTERi LB. IU C | I WE CASH CWA CHECKS I Hoosier Poultry Market I 107 NORTH ALABAMA ST. Lincoln 1881 |J;

filled with diced carrots, and pipe a border of mashed potatoes around the edge. This is done by forcing mashed potatoes through a pastry tube. Brush the mashed potato border with egg yolk, and place the [ plank in the oven or under the broiler flame long enough to slightly brown the mashed potatoes. This requires only a few minutes. When the potatoes are slightly j browned, remove the plank from the I oven, season the steak with salt and pepper, dot with butter and serve immediately.

upon the composition of the cooked meat. . When beef is braised, that is, cooked in a covered pan, there is a greater loss of protein and minerals from the meat than there is if roasting has been the method used in cooking it. This does not mean a total loss of these food elements, because as a rule the drippings are used to make gravy. Pickled bats were a delicacy of Babylonian dining.

BIG CARLOAD SALE!! Tree RIPENED ORANGES Thin Rind 45Q Very Sweet. Full Os Juice Bushel fgjppjm Basket FINE s■! England | ,Oj Baldwins 1 •£„■ Grapefruit, 8 i°r2sc Early Ohio Red River Potatoes HAMILL BROS. 230 Virginia Ave. South of Elevation

THE INDIANAPOLIS TIMES

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