Indianapolis Times, Volume 45, Number 235, Indianapolis, Marion County, 9 February 1934 — Page 20

PAGE 20

DINNER COOKED IN OVEN IS WAY TO SAVE TIME Set Heat and Proceed to Other Tasks on Busy Day. On days when there seems to be endiesa number of things to do, *ave yourself time by having a dinner cooked entirely in the oven. ; All you need to do is put the food in the oven, set the temperature yorrectly, and forget about the dinkier, for it cooks itself with little or too watching. You can then turn vour attention to the other things %o be done. ; Beef, especially the cuts which lieed long, slow cooking, are well kdapted to the oven cooked meal. Jlere are a few recipes for using beef in this type of meal. These are suggested by Inez S. Wilson, home Stuffed Flank Steak > 1 flank steak, f 1 cap salt bread crumbs. * 4 tablespoons bacon drippings. 1 1 tablespoon minced onion. • 1 tablespoon chopped parsles or celery I tops 1 tablespoon chopped green peppers. I beaten egg. 1 teaspoon salt. iljeppcr. Flour. * Select a good-sized flank steak. {Have it scored in crisscross fashion At the market. Season it with salt pmd pepper. Mix the bread crumbs with chopped parsley or celery topis, tninced onion, choppied green peppers and 2 tablespoons bacon drippings. Add the beaten egg and jenough water to moisten. Spread £n the steak. Roll up and tie or Icewer into sha pie. Sprinkle with kalt and peppier and dredge with ■knur. * Melt the other 4 tablespoons •bacon drippings in a deep baking •pan, and brown the flank steak, roll on all sides in the hot fat. Add 1 (cup water, cover tightly and bake

BIG CARLOAD SALE!! I Tree RIPENED I ORANGES Thin Rind 450 I \>rv Sweet, ll) gl * !(■ • 1 H Per I Full of Juice iin-i< llaskrt I FINE E *ir„ ds 4 .25 n EaTw n Apples |p. r .. " Ituskel Early Ohio Red River Potatoes HfiMILL BROS. 230 Virginia Ave. PP South of Elevation

CAPITOL POULTRY CO. I 1018 South Meridian Street || FREE DRESSING—FREE DELIVERY DR exel 3030 p Saturday Special Only jp bSLJP STRICTLY FRESH H JHk 2 Doz. COUNTRY EGGS JL B li 35c Select in Cartons...-. 23c HIBi ROASTING AND BAKING CHICKENS, 15c I Free Deliver?' on 75c Purchase. HrJ

!T, ♦ Tune in Mrs. Farretl's Coo kin c f~\ ~rjt' mzwvm&lß&amtz-: school 0 f the Air. f§iaM||jKl 0 -'iO a. m. Mon., WKBF. r ko we ba ' kowe ba^ | ij Ij jji I ■, *^l I -mm 9 Fine Strained Foods for Baby—lOy* a Can! # T'HIS week hundreds of Indiana Prepared from finest FRESH A mothers have discovered anew vegetables and fruits, they are economy, by buying KO-WE-BA cooked and strained just right for Strained Foods for baby, or for easy digestion, packed into enamelother members of their family re- lined cans, and sterilized. Thus, quiring a smooth diet as directed the valuable vitamins, mineral salts bv the doctor. These new strained and natural flavors —so often lost vegetables and fruits are of highest in home-cooked foods—are retained quality, yet sell at only 10c a can. in high degree. YOU can serve these less expen- Once YOU discover the extra five foods with utmost confidence in economy of KO-WE-BA Strained their purity and nutritional value. Foods, and see how good they are, Packed by “KO-WE-BA,” the home you'll want no other kind. They of pure foods for come use mended by physi- son and cians. and accept- Try three_ cans can Medical Asso- rj A grocer has them! ciation. V \J • 10c Per 4‘j-Oz. Can AT INDEPENDENT f> RETAIL GROCERS! M) ISI S?UiVed iMj I& KOTHE. WELLS r ,,**/f m INDIANAPOLIS A BAUER KOKOMO COMPANY WABASH

Slender Dorothy MacKaill Eats What She Pleases

i Film Star Believes Most Women Think Two Much of Diet. BY VALENTINE LYON One storming night when Dorothy Mackaill was 3 years old, her mother was preparing dinner in their home in Hull. England, and a knock was heard at the kitchen 1 door. On opening it. Mrs. Mackaill found a gypsy woman holding an infant tightly although she was almost exhausted from lack of food. Quickly some broth and milk were heated for the woman and the baby. | Afterward the gypisy asked to be ; allowed to read the palm of her benefactress, and among other things she said: I “You are having many trials now', j but it will not always be like this. I You will go far away to live when | you are a middle-aged lady. You ! will live where there are trees and : sunshine, and there will be crowds of people around you." Then the gypisy spied little Dorothy. “That little girl will do it for you! She will become famous," she said. ‘‘She will appear before many people.” The prediction took a firm hold upon Mrs. Mackaill’s imagination. in a moderate oven, 350 degrees, until done, abcut two hours. Beef en Casserole 3 pound, beef chuck. 2 tablespoon* bacon drippings. 1 small carrot, cut in dice. 1 small onion. 1 cup strained tomatoes. 1 bay leaf. Salt and pepper. Flour Cut the beef chuck into pieces about two inches across. Sprinkle with salt and peppier and dust with flour. Heat the bacon drippings and brown the pieces of meat on all sides in it. Then transfer it to a casserole dish. Add the carrot, onion, tomatoes, and bay leaf and season with salt and peppier. Cover and bake in a moderate oven, 350 degrees until done, about two hours. Serve with j hot baked potatoes. Oven Pot Roast of Beef 3 or i pounds rolled beef chuck or rump. i 3 tablespoons beef fat. 1 large or 2 medium carrots. 1 large onion. 1 thick slice rye bread. 14 cup tomato puree. 2 tablespoons chopped parsley. I V 4 cup celery, diced. t cup hot water. Salt and pepper. Paprika. Heat beef fat in a heavy kettle. Brown the rolled chuck or rump on all sides, also the sliced onion, chopped parsley and celery. When well browned, add the carrots, tomato puree and hot water. Season with salt, pepper, and paprika. Cover tightly and place in a modj erate oven, 350 degrees, and bake until done, about three hours.' During the last hour of cooking, add the crumbled rye bread, and more moisI ture, if necessary.

Dorothy Mackaill Later she encouraged Dorothy to become a dancer, and who can say? Perhaps it was the gypsy who foresaw in the child the future star. More likely it was the faith of the mother in her daughter’s future. At any rate, Dorothy Mackaill has become famous. At middle age, her mother is living with her home, among trees, flowers and sunshine, and always there are crowds around. In Dorothy Mackaill one sees the truly athletic type, full of life and energy, eyes sparkling with animation. body elastic and springy. Once I asked her if she ever worried about her weight, of if it varied from the 118 pounds. With emphasis she answered: ‘‘Why I itever think about it. I eat whatever my appetite demands and never diet. I swim and play tennis because I love the sports, not to reduce, but I do believe my activity accounts for my slenderness.” Weight? Forget It Dorothy thinks that tfomen worry entirely too much about weight and, in an endeavor to check it, often cut down on the very foods cheir systems require. ‘‘Perhaps they do drop a few pounds after punishing themselves,” she said; “but most likely they lose their pep in the bargain, the very thing they need most to perform the duties required of them. It’s activity, I am sure, that keeps the body in proper form and flesh evenly distributed over the body.” Some time let us try her favorite menu—a hearty one, with a slightly English flavor, and plenty cf vitamins. It is: Soup or Cocktail Roast Beef with Yorkshire Pudding String Beans Cauliflower Lettuce Tomato Salad Hot Apple Pie Coffee

DINNER MENUS NO. 1 Stuffed Tenderloin of Beef Brown Gravy Spiced Cranberries Pineapple and Celery Salad Steamed Date Puddinif Lemon Sauce NO. 2 Vegetable Soup Braised Pork Steak Fried Apple Rings Scalloped Corn Lettuce Salad Prune Whip NO. 3 Lamb Stew Boiled Potatoes Combination Fruit Salad Chocolate Pudding NO. 4 Veal Loaf Tomato Sauce Pickles Escallopcd Potatoes Orange Salad Ice-Box Cake

THE INDIANAPOLIS TIMES

THRIFTY DISHES EASILYCOOKED Ham and Macaroni, Stuffed Flank Steak Are Suggested. The housewife is always on the alert for easily prepared and economical main dishes for the family dinner. The recipes given below fulfill these qualifications. Recipe for ham and macaroni is as follows: 1 cup minced ham 2 cups cooked macaroni 2 tablespoons butter 1 cup canned tomatoes 2 tablespoons minced green pepper Salt Paprika 44 cup bread crumbs >2 cup grated cheese Smooth the flour into the butter and add the strained tomatoes. Add green pepper and seasoning and stir until thickened. Put a layer of macaroni in a butttered baking dish, then add a layer of ham. Repeat until all is used. Pour over the tomato sauce and

GRENWALD'C| CM Quality Meat Market 26-2S X. Delaware St. Phones: LI. 5496-5497 „„ ;i Beef Roast ;! i>q Z - 35c VOU "chuck fnder Butter ’ Pure 24c W 1 ———————— ■ Rib Half 10c Pure Lard, 3 lbs. 20c It § Round I Sliced Bacon ~L 25~c Shoulder Roast; Bacon in Piece 10c JJ© ; Back Bones,3 lbs.lOc ; pct. ...$1 Shoulder Bones L s„ lOc Ind Club fcl- 95 ; Pork Liver Sc 1s t r,u „ ~ Boiimg Beef 5c jg~s2'‘'j Spare Ribs 8c Washington £9; ———————— /Hoosier PicniCS 9C Schlitz and (£9.90 Fresh or Smoked jßieitn....3Z : :

Iff BEET SUGAR .Made in Indiana, Ohio or Michigan FOR EVERY HOUSEHOLD PURPOSE

HThe CHEFS know Leading chefs today know that Beet Sugar is the best for every cooking purjpose. Whenever they "sweeten” they use Beet Sugar Made in Indiana, Ohio or Michigan. They know this helps the farmers of these States. The EXPERT knows BF^l Every scientific authority states that beet sugar is the best sugar in the world. All .ill authorities make this statement. Your SggMLjp State authorities make this statement. Beet Sugar Made in Indiana, Ohio or \\ry Michigan is clean —highly refined—and j j \ oThe HOUSEWIFE knows She knows that every time she buys Beet Sugar Made in Indiana, Ohio or Michigan she is helping the farmers and wage earners at no extra cost to herself. She knows that Beet Sugar Made in Indiana, Ohio or Michigan is the best for every household use. She knows Beet Sugar has Buy, Use and Boost BEET SUGAR Indiana, Ohio and Michigan Made Beet Sugar is available in 5-10-25 and 100 lb. sacks. For sale at all grocers. Farmers and Manufacturers Beet Sugar Association, Saginaw, Mich.

coffee-wise! Get Kfl. - "’’’Sffllff”' Norwood Coffee! It’s * 'j*Ji*fcß|p?SL n°t only better, but it stay* n^MMg‘ better longer .. . because ’ vacuum-packed at die roaster •> in bright crystal-clear jars! Now you can enjoy it ovenBE|fe. -.C-fresh —with all its full* 5 ' s bodied flavor kept in—airI tight! And Norwood’* new % tsiu/Kflff ! ; 1 grind assures equally satisi? H factory results whether you > use percolator, dripolator or any other coffee device. :S®l § I 111 IB&llPllx. Sold at All Independent Grocers <■■ C C* D* \\\v k c

sprinkle the bread crumbs and grated cheese over the top. Dot with butter and brown in oven for about twenty minutes. Stuffed flank steak is prepared as follows: Flank steak 144 cup* bread crumb* 1 teaspoon salt Pepper 14 cup chopped celery 2 tablespoons butter Brown the celery and onion lightly in the butter. Combine with the other ingredients. Rub the steak with salt and pepper. Spread with the dressing and roll the steak together lengthwise. Sew or tie securely into shape. 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 top of the stove for one and one-half hours, or until tender. buckwheat cakTs~"are REAL AMERICAN FOOD Combination With Sausage Provides Well Balanced Meal. Sausage and buckwheat cakes Is an American idyl suggestive of the middle west with its buckwheat fields. Only Americans fully appreciate buckwheat cakes, served hot with crisp, brown sausages. Sausages provide the savory tang which buckwheat cakes need.

How to Fry Sausage Prick little link sausages several times with a fork. Place them In a frying-pan, add a small amount of water, and let simmer slowly until the water cooks away and the sausages are browned. Turn the sausages so that they will be browned on all sides. “WAS TAKING EVERY KIND OF DRUG FOR CONSTIPATION” Then All-Bran Brought Relief Read this very enthusiastic letter: “I am 34 years old and as far back in my life I have been constipated. I was so bad that I had one bowel movement every five or six days. I was taking every kind of drug known for constipation. “Now for the last two months I have been eating a little All-Bran night and morning and I have at least two to three bowel movements each day.”—Mr. Frank Piratzky, 40-66 98th St., Corona, Long Island, New York. Laboratory tests show Kellogg’s All-Bran provides “bulk” and vitamin B to aid elimination. AllBran is also a fine source of iron for the blood. The “bulk” in All-Bran is much like that in leafy vegetables. Inside the body, it forms a soft mass. Gently, this clears out the intestinal wastes. Isn’t this safer than taking harmful patent medicines? Two tablespoonfuls daily are usually sufficient. Severe cases with each meal. If not relieved this way, see ycur doctor. You’ll enjoy eating Kellogg’s All-Bran as a cereal with milk or cream—sugar or honey or fresh fruits added. Or, to use in cooking. In the red-and-green package. At all grocers. Made by Kellogg in Battle Creek.

SUNNY CANE-PURE CANE iSUGAR H VS: 25 C f SUGAR Fine Granulated 10 Lbs. 45c COLD MEDAL Kitchen Tested |PS| j FLOUR.-49c J j ■ !■■■ POLK’S SWEET CREAM JT Ml iTTFU or COUNTRY ROLL |_|>. / fSt Ow I I El% (Silverbrook Print Lb., 27c) W'PEARS Baraetfs |sc SPAGHETTI (2 ter j.*"*. A Cam 25c KETCHUP Hems no* iSc CORN te 2 l4e CAMAY SOAP 3 Cakes 14c OATS Sunnyfield 2 pi^ z 5c W* |f I1 O I° na Brand—Milled 24-Lb. I^W f® From Fine Wheat Bag m m CHERRY BAR CAKE 25c EGGS Ever *A%T teei Doz 21 c COFFEE CAKE Cin “ 15s SPARKLE S 6 pkgs 25c BREAD Grandmother’s nb f 5C CLOROX Brule 1 5C B £y tle 25C MACARONI Spaghetti Pkg. C BOXAR COFFEE 2 S 45c RED CIRCLE COFFEE u 2I C COFFEE Lb. 25c GRAHAM CRACKERS camty mj. 21c 8 O'CLOCK COFFEE lh ISc SOAP 10 Ban 27c CIGARETTES Brands Carton APPLES Winesap 5 Lbs - 29c GRAPEFRUIT St, El 5c HEAD LETTUCE 60 Size 2 Heads 15c NEW CABBAGE sow “• 5c BANANAS 4 Lbs 25 c CAULIFLOWER Hea<l I9e BUNCH CARROTS *<*“* 5c CELERY cam. > SK 2 for 15c ORANGES loo'to'iarsL do*. 35c Beef Pot Roast Lb 9%c Sirloin or s E., : Lb 23c Porterhouse Steak Lb. 29 C Ground Beef F; ' reh Lb B'/ 2 c Short Steak L b 23c Rib Roast standing Lb 17c Stewing Chickens L b 21c Short Ribs £, Lb. 8c Picnics ,5c STEAK Swiss or Round Lb. 19c Prices in this Ad Effective In Greenwood and Mooresville as Well as Indianapolis City Stores.

A *. P FOOD STORES

Is It thrifty — TO BUY UNKNOWN . FOOD PRODUCTS? Sugars carrying no brand name carry no guarantee — need uphold no special standard of uniform quality. The small difference in cost does not justify lack of identity. It is important, then, that you buy sugar hv name. Thus you secure a guarantee of quality. Insist upon Jack Frost Pure Cane Sugar, and you swill be absolutely sure the sugar you use in your home is Pure Cane Sugar, and nothing else. Every pound of Jack Frost Sugar is guaranteed Pure Cane Sugar. Every pound is refined under the high standard of uniform quality maintained by The National Sugar Refining Cos. of N. J. Protect yourself, and be sure of the quality of this important food. Insist upon In The Distinctive BLUE Box There’s a Particular Kind for Every Table Need and Cooking Purpose Granulated Confectioners (xxxx) Powdered Tablet Brown Reflnad by THE NATIONAL SUGAR REFINING CO. OF N. J. 3078

FEB. 9, ‘ 1934