Indianapolis Times, Volume 45, Number 241, Indianapolis, Marion County, 16 February 1934 — Page 21

FEB. lfi, 1934

PLEASING SOUP. BROTH CAN BE MADE OF FISH Inland Cooks Forgetful of Excellent Food Sea Provides. Comparatively few housewives realize the possibilities of fish as a basis for broths and cream soups. Oyster stew is universally popular, but with the exception of women who live near the sea coast and are versed in the ways of varying fish

■ We Gladly Cash CWA Checks >IRA , cv l Lend an eye to TUEQF On the Air A / I I II E*9 E Kroger Radio Food Guide J I Station WFBM 9:00 A. M. Saturday Q L ENTEN SPECIALS/ 1 ... and you’ll wend your way to the nearest Kroger Store. That is—you will \ if you are really interested in serving "" ■— \ Lenten meals that will bring approving mm H \ comments from your family and at the S H m X \ \ same time are decidedly kind to your / _ \ \ S _ ~ \t Y A ( EGGS Doz. 18c ye I Carton Eggs, Doz., 23c VAX CAMP’S r&SL H TUNA $v 2 25 c SALMON... 2 *2s* WET SHRIMP, 2 5-Oz. Cans, 19c FANCY GRADE BULK mm 4m& wmm m mm extra fancy blue-rose T m #* W 7& 1 - HIGHEST QUALITY m tfL C- ® E N0 BROKEN PIECES - J FOR AVONDALE jm FL0UR...24 “77* GOLD MEDAL FLOUR 24 - 97 c Ask Us for Details on the New Gold Medal Silverware Naming Contest Sikl-i—W>;co Brand on ~ CRACKERS ~ 17c BUTTER Lb. 26 m w m mm mm Country club, K-Lb. Prints, Lb. 27c. FRESH CTD AWREDDIEC I AVONDALE I FLORIDA a 1 IV AA TT cherries N &„ 2 ioc \ \ /, pt - _ Country Club 4 ril 25c N /j Vs Jm I) >XGS Macaroni, Spaghetti. Noodles. Mm " A#' l Fould’s 3 p"|: 23c //* IXX J 1 Macaroni, Spaghetti, Noodles. BISQUICK 20c Bread & 5c &• Kt* m A •* Country Club. for strawberry shortcake . ... , T . Country Club Lb 24c U. S. No. I—Round White Vacuura Parkcd Coffee . m ifß&k Chase & Sanborn Lb 25c PotatoGs 10 bs 23 c Milr i. c,, 3 ™ ic An A kircc Florida o nt AO Cream Cheese Lb 19c C_yK/\IN'oLJ 288 SIZE Z Uoz. J.7C Miid Wisconsin. Bananas 3 Lbs., 17c New Cabbage 3 Lbs., 10c Fl ™Ly aub. m-n, s3C h 5 it 23c Yellow Ripe. Texas. _ . —. T *, t n t , t t- Panned Cherries Lb 10c Iceberg Lettuce 2Hds., loc Idaho Potatoes lo £ b c “Toe Fre*n candies now stocked man . . , c 7 ...... h Kroger Stores. Solid. * risp. Best for All Purposes. Combination Sale A < / 4 Tkgs. Twinkle Gelatine Dessert. If I I#V I TENDER. JUICY lb I \Wc*C I—3-oz. Bottle Maraschino Cherries, r IVWMJ I I /2 K ALL FOR 25c GROUND BEEF r- -- Lb. 12c Swiss Creams i* 2 3c RIB ROAST R ° U,d &,ra FanCS ' Lb - 23C Climalene “ 24c —' FRANKFURTERS Lb., 10c B owlone s S u 10c h|h A mmp mm A Bathroom Cleanser. I Shoulder Cut Lb. lOC Royal 2 Pkps 15c mm ■ Hi Gelatine Dessert. SIRLOIN STEAK Lb. 22c SMOKED PICNICS Lb. 11c Mazda Oil EL 19c Fancy Quality. Armour's Sugar Cured Shankless. Qt. Can. 3oc. BACON 'WtuZrZS Lb. 13Uc LAMB LEGS Lb. 22c Premium Sodas B *Vkg z .loc Sliced. Rind off. 2 lbs. 33c. “ Lamb Chops, Loin Cut. lb. 27c N. B. c. Crackers. ■ A Pure Leaf Rendered M hCti t etlU 1 .OC F,.r Faking or Frying There is none A I L. M m A Breakfast Cereal. tDS * aJ' oxydoiusaie ss* ic —_____ wmm ——— Mith the purchase of a small pkg. for 9c LUX TOILET SOAP 3 “17c LUX FLAKES 2 “19. Large Package, 22c Two delicious golden uau layers—orange flavored Ca LI O These prices effective only in Indianapolis. Greenwood. Plainfield, Zionsville. Brownsburg. . . . topped with co- £d. VU Morristown. Mooressille and Kroger's Two Drive-In Markets. 10th and Drexel and 46th and eoanut icing College. ■ 1 —-

i dishes, inland cooks seldom use the | other varieties of fish in soups. Clam broth is easily digested and often appears on the invalid tray. It also makes a splendid first course for the mid-season dinner. For {luncheon drop a poached egg on ! each cup of broth. Scallops will be liked in a clear broth, chowder or cream soup. I Cooked in this way. they are suitable for quite small children. The fish chowders are numerous and are almost a full meal in them- ’ selves. They compare favorably with a meat stew in nourishment. Canned Fish Available There are many excellent brands of canned clam broth on the market and the busy housekeeper will find them a valuable time siver. One tablespoon lemon juice added to the broth just before reheating improves the flavor for many persons. One tablespoon slightly salted whipped cream often is served on ieach cup of broth. A combination

of clam and tomato makes a delicious rich bisque to serve for luncheon. Shrimp Stew Canned fish as well as fresh can be used in fish stews. Shrimp stew is made from canned or freshly cooked shrimp. - One and one-half cups canned or freshly cooked shrimp, three tablespoons butter, three tablespoons flour, two and one-half cups milk, one small onion, one-half cup celery leaves, one teaspoon salt, one-eighth teaspoon pepper, one-half teaspoon prepared mustard, two tablespoons minced parsley. Melt butter and add peeled onions, minced celery leaves, mustard, salt and pepper. Simmer over a low fire until onion is tender. Sift over flour, stirring constantly. Add milk and bring to the boiling point. Strain. Return to fire with shrimps and parsley and heat thoroughly.

THE INDIANAPOLIS TIMES

Serve with a sprinkle of paprika over the top. Cream of Scallop Soup This soup is made entirely with milk and is very nourishing. One quart scallops, 3 cups mik. 3 tablespoons butter, 2 tablespoons flour, H teaspoon salt, hi teaspoon pepper, 2 teaspoons lemon Juice. Reserve x 2 cup whole scallops. Chop remaining scallops and sprinkle with lemon juice. Let stand fifteen minutes. Add to milk and simmer for thirty minutes. Rub butter and flour together to make a smooth paste. Strain scallop mixture. Thicken with butter and flour and add whole scallops and the liquor in which they have been parboiled. Season with salt and pepper and make very hot. Serve with crisp toasted crackers. Many fish stews are given a delicious flavor by the addition of sherry. This is especially true with shell fish.

OLD AMERICAN DISHES RETURN TO POPULARITY Served at White House and Elsewhere in High Society. Foods prepared in early American style have found their way to the White House table and into fashionable society, for those foods which suggest so much of history are being served even for formal occasions. A search into history reveals that meat was as popular a food in early American days as it is now, for seldom was a meal served without it. In those pioneer days meat was not measured in calories and vitamins, but it had a prominent place on every table at every meal, because it was a food which gave energy and strength for the strenuous life of the times. When there was no*other meat to be had, the pioneer placed his gun over his shoulder and sallied forth to kill what game he could find. As this supply of game decreased, the people relied more and more on the domestic animals for their meat supply. On the plantations of the south, the domestic animals provided the greater part of the meat, and it was on these plantations that baked ham became so famous. Here is a recipe for preparing ham which came from an old Charleston kitchen. Virginia Ham The ham is scrubbed thoroughly and put in tepid water to soak over night. In the morning, it is put on to cook in unseasoned water. This is poured off after about an hour, and a second bath is prepared. Into this go half a handful each of cloves and peppercorns, one or two bay-leaves, an onion, several stalks of celery and most important of ail is a cup of vinegar or a quart of very tart cider and about a tablespoon of mustard. All this is allowed to cook from four to six hours, according to the j size of the ham. Then it is skinned and placed in a dripping pan for dressing. A paste of bread crumbs, brown sugar, mustard, onion juice and vinegar or tart cider is generously spread on, and the whole is studded with cloves. A cup of cider is poured around it and it is allowed to steep in this liquor another ten or twelve hours before serving. How to Make Perhaps many of the younger generation have scarcely ever heard of scrapple, and much less tasted it. Scrapple w T as an all-purpose dish in the early days and was served as often for breakfast as for dinner. Before starting out to a hard day's work the early pioneers needed food to give them strength and energy, so a combination of meat and cornmeal was a most welcome dish. Here is the way scrapple was made: Take the head, liver and feet of a hog and cook them in water until the flesh drops from the bones, about two and a half hours. Grind the meat and season it with red and black pepper, adding salt to taste. Make a commeal mush of 1 cup cornmeal and 3 cups of meat broth Add the ground meat and mix well. Cook this meat and cornmeal mixture in a pan set in another pan of water, or a double boiler, for half an hour. If the mixture seeems too stiff, a little more meat broth may be added. It should be stiff enough too cut w'hen cold. Mold in oblong pans and set away to cool. It is then cut into slices, rolled in flouv and fried. If you do not want to make scrapple, you need not do without this old-time favorite, for in these days of easy living, scrapple may j be bought ready to fry. Canape Josephine Cover small ovals of fresh toast with butter that has been sharpened with mustard. Around the edge put a narrow border of finely chopped smoked and boiled tongue. In the middle put a garnish of white chicken meat and in the center of that place a pinch of chopped ripe olives.

TVUTfi^frfiHIiTMTMBWWITMBMfIMWM'MriIIMfMniIIMMITIIHM —MlWir i inMBIaYHTiiwiMMR i lii i 'him iMiMi I IMI \ CLIP AND USE THIS NEW REC^E

MAKE up a supply of E-Z-BAKE Ice Box Dough —and use at your convenience to make delicious Ice Box Rolls, Cinnamon Rolls, Coffee Cake, Raisin Bread, Apple Cake —or any yeast-dough, breakfast-type cake. For perfect results always use E-Z-BAKE Flour. Made here in Indianapolis. In no other flour A secret blend Is the all-purpose °* selected feature per- ,* wheats—a blend fected as it is in carefully devel-I-Z-BAKE. oped from over Triple - tested IP> j 'llo years of pro4aily for baking gressive milling, qualities. EWE The Perfect Blend for Every Baking Purpose

CELEBRATING OCR ANNUAL jfIAL (fiWffiWi h| ] Once each year A. &P. stores celebrate the founding i Ljm!j of what has become the greatest retail organization in the world. We present here a gala array of unusual prices which mean substantial savings . . . Stock up now! 1 IWtiiMil 11 IlMMpßtfcAiiij I I wt DC OV> NUTT | I ITPV I" Si POLK'S SWEET CREAM - - KM ■ ■ ■■ Wm .Country Roll. Lb. 260 Lb. /_ fl C I I mm l\ (Silverbrook Print. Lb.. 27c) Mm \M V GOOD LUCK OLEO 2 19c SUNBRITE CLEANSER 4 cans 17c lONA PEACHES 2 s ?;£ i 25c LITTLE KERNEL CORN 3 ?°.J 29c lONA FLOUR “75c KEN-L-RATION 3 cans 25c PRUNES -5o size 3 Lbs. 25c SUPER SUDS New CL i Im. (Pure Cane, 25-Lb. bag, $1.23) Bag^i*^P^ TOMATO SOUP(Doz Ca ca p n b s pn 73c)4 cans 25c TOMATO JUICE campbeii-s 4 cans 25c CHERRIES No can49c No caS 10c SOUR PICKLES K 7 2Z, 29c EVERY ONE GUARANTEED, BULK fVi-r \Qr (Sunnybrook Carton, doz., 23c) l/OZ. | jy v BREAD Loai 8c BUCKWHEAT FLOURMcKenzie ™.25c GOLD MEDAL " *£& 99c SEMINOLE TISSUE 4 R°us 25c SOAP CHIPS b “ 25< MACARONI Sp.gh.ttl p£‘ 5e BREAD Grandmother's Lb. Loaf 5 C SOUP rß i E £.f£o™* r i"? 2 Can ’ 29c OATS 5c A 0 l/ER f DAINTY SODAS LVI - (2-Lb. Pkg.. 17c) Pkg. |\/ C 8 O'CLOCK COFFEE Lb 19c BOKAR COFFEE 2 , T i h . 45c RED CIRCLE COFFEE “■ 21c CHASE & SANBORN COFFEE 25c MAXWELL HOUSE Ic SALE of OXYDOL f\EI kji Buy one small P acka £e of Oxydol at the reguOl UEL mv/n I E lar price of 9c and get an additional package 2 Lb., 53c i, —. Beechnut Coffee, 2 Lbs., 57c I C They ast. POTATOES ‘3sc BANANAS L "9,sf ,cr “-Sc BUNCH CARROTS Bunch 5 C HEAD LETTUCE 6 °- slze 2 15c NEW CABBAGE IS 1 .". “5c Branded BEEF SALE in A&P Markets BEEF POT ROAST 9s. Chaise Chuck Cuts Lb I3 l 2 c Rib Roast Standing Lb. I7c Fresh Ground Beef Lb B*/ 2 c Short Ribs For Baki ng Lb 8c Salmon Steaks Lb 25c Halibut Steaks Lb 25c Smoked Veal Roast Sh ?™tWs nd - Lb l2'/ 2 c Haddock Fillets Lb is c Picnics B ° n smalTsi ß ze lled Lb 15c Chickens SteJi'fTHens Lb.2l 1/2C Porterhouse Steaks Lb 29c Swiss Roast s LTder B £lu Lb 15c Round or Sirloin s :;-ir Lb. 23c Prices in This Ad Good in Greenwood and Mooresville as Well as Indianapolis City Stores.

Recipe for E-Z-BAKE Ice Box Dough y% Cup sugar 7 Cups E-Z-BAKE 2 Teaspoons salt Flour 3 Tablespoons 2 Cakes compressed shortening yeast 2 Cups water 2 Eggs Combine sugar, salt and shortening and 1% cups boiling water. Let cool until lukewarm; add yeast previously dissolved in 14 cup lukewarm water. Stir in beaten eggs; stir in 4 cups E-Z-BAKE Flour, beat well. Add three cups of E-Z-BAKE Flour, stir until thoroughly mixed. Cover and place in refrigerator until next day or longer. How to Use for Delicious Rolls Form into parkerhouse, cloverleaf or pan rolls. Place in a greased pan, put in a warm place and let rise until_double in size (about 2 hours). Bake in hot oven (425°) 15 minutes. Remove and brush tops with melted butter. If glazed top is desired, brush tops with well beaten egg before baking. This recipe will make approximately 48 small rolls. Each roll should weigh one ounce before baking. To bake rolls same day as dough is made, let dough rise in warm place until double in size (about 3 hours), then knead well, form into rolls, let them rise in warm place until double in size (about 2 hours): bake. *

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