Indianapolis Times, Volume 45, Number 247, Indianapolis, Marion County, 23 February 1934 — Page 29

FEB. 23. 1934

PEACH RECIPES SUGGESTED IN WIDE VARIETY Glow, Ambrosia, Pies and Puddings Based on Fruit. There's only one way to prove that peaches are priceless, and that's to try them in some of the dozens of recipes which they form the principal ingredient. Here are some recipes: Peach Glow Dissolve two packages lemon gelatin in two cups boiling water, cool and divide in two parts. To the first part add one cup cold water. Arrange about half the drained fruit from a No. 2 can of sliced peaches in the bottom of a very decorative mold, sprinkle one-fourth cup chopped candied ginger around on top, and pour in a little of the clear jelly. When this has set, add the rest of the jelly, and set in ice box till solid. To the second half of the gelatin add two tablespoons lemon juice and four tablespoons confectioner's sugar. When about ready to congeal, fold in one cup of beaten cream and one-fourth cup chopped nuts, and pour on top of the already stilf clear jelly in the mold. Chill thoroughly. Unmold and garnish around the base with the remaining peaches, whipped cream and mint cherries. Serves eight. Ambrosia de Luxe Cut peel from two oranges and one grapefruit, discarding all fiber, then cut in pieces. Put alternate layers of orange, grapefruit, one and one-half cups of canned sliced peaches and three-fourths cup canned moist cocoanut in a dish, sprinkle one-half cup confectioner's sugar over, and squeeze on the juice of half a lemon. Let stand several hours in the ice box. Serves eight. Teach and Raisin Pie Turn the contents of an eightounce can of sliced peaches and one-fourth cup raisins into a sauce pan. Mix one tablespoon of sugar with one-half tablespoon of flour and add to sauce pan with one teaspoon of lemon juice. Simmer five minutes. Line a pie tin onr-half the usual size with plain pastry, pour in the peach mixture, dot with one-half tablespoon of butter and cross the top with narrow twisted strips of pastry. Bake In a hot oven, 450 degrees, for from twenty-five to thirty minutes. This pie cuts into three or four pieces. Peach Caramel Pie Put two table: poor.s of butter and four tablespoons of sugar in a skillet and cook slowly until thick and brown, stirring constantly to prevent burning. Add the syrup from a No. 2'> can of sliced peaches and then two tablespoons of cornstarch smoothed with one tablespoon of cold water and one slightly beaten egg yolk. Cook in a double boiler until thick. Arrange the sliced peaches in concentric circles in a p:e tin lined with pastry and pour over the caramel sauce. Bake at 450 degrees for fifteeen minutes, or until done. Cool. Cover with whipped cream. This pie cuts into six or eight pieces. Peach Rice Pudding Boil one-half cup rice for tw T enty minutes in plenty of salted water. Dash with cold water, and drain. Add one-half cup milk, one-fourth cup sugar, one tablespoon butter and one tablespoon lemon juice. Beat one egg and add. Put in a buttered baking dish, and cover top closely with the welldrained fruit from a No. 1 can of peach halves. Fill the cavities and spaces between peaches with raisins and sprinkle confectioner's sugar thickly over all Brown quickly in hot oven or under broiler flame. Serve cold with plain cream. Serves six. Steamed Peach Pudding Sift two cups flour, four teaspoons baking powder and one teaspoon salt. Work in four tablespoons canned vegetable shortening, and add seven-eights cup milk, or enough to make soft dough. Drain well the fruit from a No. 2' 2 can of poaches, and cut in rather large slices. Put in bottom of a wellbattered baking dish. Sprinkle with two tablespoons brown sugar and pu T the dough on top. Steam for one hour, being careful not to lift cover of steamer during that time. Serve with plain

NOW EATS ANY KIND OF FOOD, AND NO CONSTIPATION Mr. Durigan Finds Relief in Kellogg’s All-Bran Here is his enthusiastic letter: “Am 70 years of age, and for 40 of these years there never was a week but what I had to take a pill or some kind of cathartic. “I took everything, hut gained only temporary relief. Until last spring my daughter, who is a nurse in a hospital, brought me some Kellogg’s All-Bran. “At the end of the week. I knew I had something that was it, and I kept on taking it. I haven’t taken b cathartic since. I can eat meat any time, as often as I'like, or any other kind of food, and no constipation.” Mr. L. M. Durigan, 6811 Buffalo Ave., Jacksonville, Florida. Laboratory tests show Kellogg’s All-Bran provides “bulk” to exercise the intestines, and vitamin B to help muscle tone. Also iron for the blood. The “bulk” in All-Rran is much like that of lettuce. Inside the body, it forms a soft mass. Gently, it clears out the intestinal wastes. How much safer than patent medicines. Two tablespoonfuls daily Bre usually sufficient. With each meal in serious cases. If not relieved thi way, see your doctor. Sold in the red-and-green packtge. At all grocers. Made by Kel>gg in Battle Creek.

OLD FAVORITE PROVIDES GOOD MEAL

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Spareribs and sauerkraut form a savory, nutiitious dish for any chilly day. Wipe spareribs, sprinkle lightly with salt, put in a kettle and cover whth water. Cover and cook slowly forty-five minutes. Remove the spareribs. put in four cups of sauerkraut and cook slowly, covered, for two hours. Put spareribs on kraut, cover and cook one hour longer. Serve with boiled potatoes. Garnish with parsley.

Shoulder Arm Provides Satisfactory Pot Roast

Task of Pounding Flour Into Meat May Be Avoided. Pictured is a pot roast, cut from the shoulder arm side of the chuck, and for that reason is called a shoulder arm pot roast. Perhaps you know this cut as a round bone chuck pot roast as contrasted with the long bone cut from the rib side of the chuck. It does l(k quite a bit like a cut from the round, but if you look closely at the lower left-hand corner of the picture you -will see the ends of three ribs and of course the ribs are pretty far removed from the round. Also, the surface of this cut is not so large as the round. You can, however, use it in many of the same ways that you do the round. Steaks may be cut from this section. although this is not a common practice. It is usually cut thick enough for a pot roast. Cut a little thicker than a steak, and not so thick as a pot roats, a slice from this section will make a fine swiss steak. Incidentally, mast recipes for swiss steak say to pound a half cup or more flour into the meat. It really requires a bit of energy to pound that much flour into a piece of meat and some chefs think it is misdirected energy. After all. what you want is that agreeable flavor acquired by browning fat and flour together, and you will accomplish this just as well by rubbing the meat generously with flour, then browning in hot fat with onion. The seasonings you will use vary with your preference. A cup of canned tomatoes may provide the required liquid instead of water. A green popp-r may be cut over the top of the Swiss steak. Long, slow cooking for one and a half hours will give you a deliciously tender and well-flavored meat dish with gravy thick enough that no additional thickening need be used. CITY MOTORIST ROBBED Armed Pair Fc ced Him to Drive Outside City, Police Told. Two armed in \n bearded his automobile at Capitol avenue and Twen-ty-ninth street last night, forced him to drive them north of the city and then robbed him of $23, William Hastings, 63, of 1504 North Pennsylvania stret. told police today. cream or with peach hard sauce. Turn upside down so that peaches are on top to serve. Serves eight. Peach Hard Sauce Cream one-third cup butter and one cup confectioner's sugar, add one-fourth teaspoon vanilla and two-thirds cup diced and drained canned peaches, and chill.

;; STS a Indianapolis' Leading I iiHIH V- Meat Market Saturday Specials Quality Phone Rl. 6045 m mm m A I# ££ 41l M M STEAK ii-14 c it roast ss- 1 5c jaa-x” butter > 23c o F S EGGS • 18c j beef TENDERLOIN ■ 19c Swift's M H Mk P Boneless ghl f |W| t Rolled g gg IVi Pound j|g| tmr Zi LARD PORK ~^~7c CHUCK ROAST gJz, ■*•Lb.jQc p o u o re GROUND BEEF 1 15c BOLOGNA, FRANKS and RING LIVER Lb. IQ C CHICKENS L 6. 16c Boiling BEEF ib. 6c HHMS** Lb 14 ‘ SAUSAGE 2 Lbs. 25c

EGGS COMBINED WITHJLMONDS Mushroons Also Used in Recipe for Dish Every One Likes. Every one who tries eggs and almonds once wants the recipe. The yolks from hard cooked eggs are mashed. Chopped, sauted mushrooms are added, then finely ground almonds, moistened with enough undiluted evaporated milk to produce a good consistency. The egg whites are stuffed with the mixture, put in a buttered baking pan. The mushroom tops are placed among the eggs. A rich, creamy white sauce is poured over all. A layer of buttered bread crumbs is the final touch. The recipe: 2 tablespoons butter Vi pound fresh mushrooms or V 4 cup canned mushrooms 2 tablespoons flour M teaspoon salt 1 cup boiling water 1 cup evaporated milk 6 hard cooked eggs 2 tablespoons evaporated milk Vi cup almonds, blanched and chopped (if desired) Salt and pepper Buttered bread crumbs Clean mushrooms. Chop stems, but leave caps whole. Saute mushrooms in butter. Remove mushrooms. Add flour to butter remaining in pan. Stir to blend well. Add boiling water. Cook until sauce begins to thicken, then add the one cup milk and salt. Cut eggs in two crosswise, mash yolks with chopped mushroom stems and almonds and the two teaspoons evaporated milk. Refill egg whites with this mixture. Put into buttered baking dish with mushroom caps. Pour sauce over eggs. Top with buttered bread crumbs and brown in a moderate oven, 350 degrees. John Langdcn of New Hampshire w’as the first president pro tempore of the United States senate.

SATURDAY ONLY UNLIMITED SUPPLY k STRICTLY M f| 1 Boiling I il I ; tuholO I Leghorn HENS, 16c Lb. I Hoosier Poultry Market

THE INDIANAPOLIS TIMES

BACON LEADS ALL MEATS IN DIGESTIBILITY Readily Adaptable to Combination With Other Foods. The American people have adopted the so-called “continental breakfast” of toast and coffee to such an extent that many of us seldom have bacon unless it is served at some i meal other than breakfast. This is a pity, because bacon is ranked with butter fat and cream in digestibility, and this means that there is no fat more easily digested than bacon. | In order to utilize this easily assimilated fat w : e should find ways and means of serving this highly palatable food at lunch, or dinner, or supper. As bacon forms pleasing combinations with many other foods, it is quite simple to do so. The recipes given here have been selected with the idea of suggesting different uses for a valuable foodstuff. Bacon and Spinach Line a mold with thin slices of uncooked bacon. Arrange upon the bacon thin slices of boiled carrots and turnips dipped in beaten egg ■ and seasoned. Fill the mold with cooked, chopped and seasoned spin- j ach. Cover and steam for one hour. Turn out and serve on a platter garnished with hard-cooked eggs. Sweetbreads and Bacon Sweetbreads and bacon make a real company luncheon or supper dish, or they serve very well as the meat for the family dinner. They should be removed from the paper at once, plunged into cold water and allowed to stand for one hour. They are then drained, put into acidulated, salted water and cooked slowly for twenty minutes.' They are again drained and plunged into boiling water. This keeps them white and firm. Sweetbreads are always parboiled in this manner for subsequent cooking. Cut the sweetbread into small pieces, dip in flour, egg and crumbs, and arrange on a small skewer with a piece of bacon between each two pieces of sweetbreads; have four pieces of sweetbreads and three pieces of bacon on each skewer. Fry in deep fat and drain. Arrange around a mound of green peas on a hot platter and serve at once. Braised Calf's Liver and Bacon IV6 pounds liver 6 siiees bacon 2 teaspoons chopped parsley Vi cup sliced carrots 1 tablespoon vegetable oil 3 onions, sliced thin Vi cup stock Salt and pepper Cut the liver into slices about one-half inch thick, cover with boiling water and allow 7 to stand for five minutes. Drain and remove the veins and outside membranes. Grease the bottom of a baking dish with olive or other vegetable oil. Lay in half of the sliced liver. Over this lay the onions, parsley and carrots. One-half cup of mushrooms may be substituted for the carrots, if desired. Put in the remainder of the liver and on top lay sliced bacon. Pour in stock. Cover and cook in a slow oven until the meat is tender. Re- j

move the cover and brown the bacon during the last few minutes of the cooking. Skim and thicken the stock in which the meat was cooked and pour this sauce over the meat. Cauliflower Salad Cook and break into flowerets one medium head of cauliflower. Add one-half Spanish onion chopped, and one green pepper chopped; dress with six tablespoons of French dressing. Serve in lettuce nest on individual plates or in a lettuce lined salad bowl. Use raw cauliflower if preferred.

Cakes and Pies ...J e P to enjoying them is to make out your / \/Ck rwrh Itl O l\l * shopping list right now and lay in a supply of these fine Vw I yII 111 I y l Yi Vw • canned fruits and baking needs that Kroger Stores are ' featuring this ,tk. The Kroger Radio Food Guido Sunmald Raising; 15-ox. pkg., 9c. PEACHES .. 2 -29 c COUNTRY CLUB APRICOTS . 2 33= COUNTRY CLUB ROYAL ANN CHERRIES.. 2 37 c FINE GRANULATED w*a r infrit We Sell Beet Sugar Made jmam jggjsffl jPT g*| ifr 1 jfA in Indiana, Ohio and W mam SUGAR :.. 10 -• 45 c EGGS. •o o FRESH - 1 7 C NUT BREAD UlO | 49 Seminoie 4 25c a v <>\u^e Salted Peanuts, Spanish Lb 10c S I||ll 1# g g ; Jello, •*-">" 3 Fk 'T9c B Gelatine Dessert *—• 4—ljc JPU p;[| S buryS Best 93c Tea m, r.a, d .n ii“isc Cold Medal s 97c COFFEE "■ 24c Country Club 89c COUNTRY CLUB VACUUM PACKED M smoked HERSHEY’S COCOA . tit 11c M JL fc, A ARMOUR’S ■fl A HERSHEY’S ch'oco'Y™ 19c Shank End for Boiling lw c CHOCOLATE STICKS '"l9c CENTER SLICES LB. 19c BUTT END LB. 12!4o CHOCOLATE FIG BARS ,B |J C SWISS CHOCOLATE CHIPS . 19c STEAK U 20c COUNTRY ROLL MUSHROOMS, Stems and Pieces, 2-oz. can 10c; 4-oz. can 19c IPfe 9 13 89SM MpH ffiSl MBA Veal Rounds “s. Lb 20 c ® c"" BOLOGNA SAUSAGE Lb IV/ 2 c Lb. M C nr frankfurter FRESH PICNICS 1™" 12c Country Club, Vi-lb. prints, lb 26c PORK ROAST ££. “ 15c . “ CHL T CK ROAST T,nd, 11,131 >c 4 ellow Ripe, Firm RIB ROAST’ “■ 18c g m BACON r “Ks""' -17y 2 c Lbs |®jr c 1— *—l __ UIKKenS to lb a * ctd awrcddiec ? pt. ROASTERS, 5 to S?G-Ib. avg., 25c ▼▼ Mm boxes A # V FRESH FLORIDA — „ , GRAPEFRUIT 3 ™ 14c PALMOLIVE appLes BEATTY 4 '2SC SOAP EASIER Iceberg Lettuce 2 15c 6 2 SOLID, CRISP Pk*.lsc ORANGES 2 -33 c ■ JUICY FLORIDA These prices effective only in Indianapolis, Greenwood, Plainfield, Zionsville, Morristown, Mooresville, Brownsburg and Kroger's two drive-in markets, 10th and Drexel and 40th and College

KROGER STORES & PIGGLY WIGGLY

PROVED WAYS TO USE LEFT-OVERS Ham and Noodles Prepared by Baking; Lambs Recipe Given. The following recipes, once tried, will prove that left-overs may be

i an achievement of which the housej wife may be justly proud. Ham baked with noodles is pre- • pared as follows: 4 cups cooked broad noodles. 1 rup ham. finely diced. 2 caps thin white sauce. >4 cup grated cheese. j Put a layer of the noodles In a buttered baking dish, sprinkle with I ham and cheese and cover with white sauce, which has been made by using 2 tablespoons of flour, 2 tablespoons of butter, salt and pepper, and 2 cups of milk. Fill the dish in this way. ! Sprinkle the top liberally with

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grated cheese and dot with buttes. Bake in a hot oven for about twenty minutes. Lamb en casserole as follows: 3 cups cold cooked lamb. 1 tablespoon fat. 1 cup cooked carrot halla. 1 cup rooked potato hall*. 2 small onions, boiled. . Left-over rravyBrown the lamb, cut In pieces, in the fat. Put in a baking dish. Add onions, potato and carrot balls. Pour over the left-over gravy and enough water to moisten. Season with salt and pepper. Cover and bake in a hot oven for about twen-ty-five minutes.