Indianapolis Times, Volume 45, Number 247, Indianapolis, Marion County, 23 February 1934 — Page 31

Feb. 23, 1934

JAPANESE DISH SUGGESTED FOR SUPPERCHANGE Skiyaki Is Combination of Vegetables and Meat. Although Chinese dishes, especially chop suey and chow mein, are frequently served in American homes. Japanese cookery is very little known in this country, except in the larger cities of the west coast. Yet there are delicious Japanese dishes which travelers describe and which might well be adapted to American tastes. A favorite dish in Japan is skiyaki, a beef and vegetable combination. Served in the Japanese manner, this might be the main dish for a supper party, if you are looking for something out of the ordinary. A feature of skiyaki, as served in Its native land, is that it is cooked at. the table before the guests. Two or more skillets are used over i charcoal fire or gas or electricity. | Chafing dishes or an electric grill can be used on the American table. Skiyaki requires about three-quar-ters of an hour to cook. Have cooked ricx* on hand to serve with it. Prepare Skiyaki This Way The following recipe makes four average servings: 10 medium onions *A cupful of spring onions 2 cupfuls of shredded cabbage 8 medium carrots 1 cupful celery U tablespoons sugar Y tablespoons soy sauce 1 pound round steak, with suet or other fat Pry sufficient suet to yield fat to feover the bottoms of two skillets, or melt other fat for this purpose. Add sliced onions, which have been standing in water. Mix half of the sugar and soy sauce with the contents of each skillet. Add cabbage, celery and the carrots cut into fine lengthwise strips. Cook without covering. Stir frequently, taking cars not to crush the vegetables. Cook in the two skillets for thirty minutes, then place in one skillet. Thin Steak Required Have the strips of steak sliced at the market about 1 s of an inch in thickness, about like baedn. Cut them into finger lengths. Place these strips on top of the vegetables. Cook for a few minutes and then turn. Then work the meat gradually down into the vegetables and continue cooking until the Steak is done. Serve with rice. The rice may be eaten from one bowl and the skiyaki from another, or the skiyaki may be placed over the rice, as the guests desire. APPLESCOM6INED~WITH SAUSAGERECOMMENDED Energy Food and Vitamin Supplied v by Fruit and Meat. \ Sausage and apple sauce are tmong the best of food pals, the Sharp sweetness of the apple harmonizing well with the rich and spicy flavor of sausage. A good source of energy is found in the fat of sausages, while the apple supplies further energy fuel in its sugar and also contributes certain vitamins. This combination is a very good breakfast dish. It is especially tasty if the apples and sausages are baked together in this Way: Place little sausages in the center bf a roasting pan. Let them cook for two or three minutes, then pierce each with a fork. Core tart apples and surround the sausages with them. Return to the oven and cook slowly until the sausages and apples are well baked. Baste the apples and sausages frequently with the drippings in the pan. Browned Onion Circles Slice Spanish onions in 3 s-inch Slices. Dip in milk, then in flour which has been seasoned with salt and pepper. Drop in hot deep lard, about 360 degrees, and fry until a medium brown. Serve at once while still crisp. The Democratic party, as founded by Thomas Jefferson, is the eldest political party in the United States.

Know Your Sugar! Assured quality, cleanliness and purity, cost so little it is well to know who makes the sugar you buy— Is it 100% Pure Cane Sugar? Is it refined in this country? There’s one way to know. Buy identified suirar. C 7 JACK FROST SUGAR in the distincftive blue box is 100% Pure Cane Sugar, refined in the United States. There’s a particular kind for every cooking need and table Granulated Confectioners (xxxx) Powdered Tablet In The Distinctive BLUE Box Rfln.4 by THE NATIONAL SUGAR REFINING CO. OF N. J. n< __ \\ 3Q98

POTTEO BEEF IN RING MOLD OF RICE

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The old favorite, potted beef, is always well received when served in a ring mold of rice. Have boneless beef from chuck or flank cut into cubes of about 114 inches. Dredge with flour and brown in fat with a clove of garlic. When brown remove the garlic, add one can tomato soup, season with salt and pepper, and cover closely. Simmer gently until meat is tender, about one and a half hours. It may be cooked in a very slow oven. When done, turn into a rice ring. Carrot balls and small white onions may be cooked with the meat, if desired. No potatoes are necessary, because the rice takes the place of the starchy vegetable. Lamb or veal may be used instead of beef. To make rice ring, pick over and wash thoroughly 1 cup rice. Add slowly to 2 quarts boiling water which has been salted with 1 tablespoon salt. Boil rapidly for thirty minutes or until rice kernels are soft. When tender place in a strainer, pour cold water through it and then

Never Fails

Successful Recipe Given for Cherry Ice Cream. CHERRY ice cream rates high in the list of festive desserts. Our mothers had to take an afternoon off to produce this party favorite. But here is anew failure proof recipe for cherry ice cream that requires only twenty minutes in the kitchen: 2-3 cup sweetened condensed milk. 1 cup cherry juice, drained from a can of pitted sour cherries. I teaspoon lemon juice, ti cup cherry pulp (measured after it has been put through a food chopper) 1 cup whipping cream. Mix the sweetened condensed milk, cherry juice and the lemon juice thoroughly. Put cherries through a food chopper and add pulp. Chill, whip cream to custard like consistency and fold into the chilled mixture. Pour into freezing pan of an automatic refrigerator. Place in freezing unit. After the mixture has frozen to a stiff mush about one hour, remove from the refrigerator. Scrape the mixture from the sides and bottom of the pan. Beat two minutes. Smooth out and replace in freezing unit for one hour or until frozen for serving, three to four hours, total freezing time. This recipe serves six. The short cut secret is that in the sweetened condensed milk the sugar and milk have been boiled down to a rich, creamy consistency that is sure to blend smoothly with the other ingredients.

ggg Watch for Our Neon Sign! CAPITOL POULTRY CO. * 1018 S. Meridian St. Free Dressing—Free Delivery Drexel 5030 BB Strictly Fresh 1 EGGS 002 17 c SeltM t in < urtons, l>oz. 23c I Choice Fryers 2 to 4 lbs. I Very Special Lb. SIC I while they last uH %Jr lly Young Ducks p I and Geese . T ET I Roasting and Lb. i "j JJ I Baking Chickens ■ I Young Tender *| Choice Hens Lb. I /(; 4 Lhs. and I p ■ ■ Free Delivery on All I Purchases of 75c or More

pack in a well greased ring mold. Set the mold in a pan of hot water and place in a moderate oven for fifteen to twenty minutes. When ready to serve, loosen the edges, and turn carefully onto a large hot platter. Sprinkle with paprika to give a dash of color, or if you wish, you may mix finely chopped pimento and green pepper with the rice before packing it in the ring. Turn the potted meat into the center of the rice ring, garnish with parsley and serve.

BIG FOOD SALE ~ FRIDAY and SATURDAY )£?#*• STRICTLY FRESH 11 ®T C 23rd and 24th Ho. 1 QUALITV, DOZEN— JL i CW ' ?t S?ltlnd h , , , C d rs s U K aS '' e<l I njrl HILGEMEIER'S u< \ NAVY BEANS Ldid a lAll< I H Picked JIW Flour SACK Hi f anC y Lb. j!i|l M Salted Jp Pkg- |1 M C rtl***% - OG c SODAS A UIOO Margarine O Car “ ns COFFEE SALE OLD RELIABLE, I SU WRE C CANt- I P* C DEL MONTE or jf"f 9 K|T m F Chase & Sandborn’s I m I r™! 6RANUIATED j BUTTER crystal white CO C c “e“ A Cherries Michigan Red Pitted J^ 2 10c I Eat M° re Fresh Fruits and Vegetables for Health Pink Salmon 2 -15 c\ p *^. 0 -rs\ BANANAS Lima or Pinto Beans -25 c \^Sft c \ ~ 4 19* Corn Tomatoes 4> 25 C \* | OR.AN G£ 5 Cocoa 0“ r Mother’s Brand can 1 \ \ ’ alt Doz - j|jjjs C _, O \or \ Head Lettuce Presh - Cris P’ lceber s Ea. 5c Wheaties Z \ - g <|Qc\ Winesap Apples su, 23c Palmolive soap 6 * 25c 4 x ew l Cabbage " shTeiM ? Lbs - 10c Salada Tea p“ 30c 16c \ #e \ Grapefruit “ ins. 4 for 19c \ BU ue /LSC Sweet Potatoes Nancy Hans 4 Lbs. 17c *!T SPim C* Large 1-Lb. Can £ \ \ Creeil OfliOtlS Young, Tender 3 Bun. 10c ! isOflipSOn & Mtsiyta ™ h jv* \ 3L j| Cr\ n .l| a f Pancake \°)&0 _ In Our 100 Meat Dept. Stores Pillsburys 2 Rib Roast —• 17c Canvas Cloves 2- * 25c \ r k> Rib Roast * 23< Cooked Ration s3 S 25c \ p ° wc nt c l Fresh Picnics^lOc D inso 3 "5L 25c ,p " e '' 21c \0 . Pork Roast Pr “ hCo “**> u. 13c Pork Sausage Eitra Quallty u. 12vfcc —~—7 , __ Chuck Roast Lb. 13 Vse Fresh Strawberry Waldorf JL Cc Round Shoulder Roast Lb 16c CREAM PIES Tni|pt t: q<s||P O Mm* 3 Boiling Beef Fresh Florida Strawberries I 01181 I iSSUC MEM BT Spiced Ham wafer sliced Lb. 25c fi2s‘ m : i Unusually Delicious Pies gs jf• <1 11 B jMBHTfeT?* X ~ B v . |

THE INDIANAPOLIS TIMES

‘CREOLE' BRINGS IDEA OF LAVISH FOODJO MIND Cookery Is Known and Liked in Every Part of World. The fame of Creole cookery has reached into every nook and comer of the land. Restaurant owners have recognized the fact that those words, “Creole cookery,” entice the hungry diner; for somehow they seem to suggest tales of southern hospitality and lavish food. Two Creole recipes which you will find easy to follow are these: Creole Shoulder of Lamb 3 to 5 pounds shoulder of lamb 2 cups tomatoes, cooked 1 chopped green pepper 1 tablespoon chopped parsley 1 tablespoon susar 2 cups boilinfr water or veeetable stock 1 teaspoon salt Pepper Paprika Have the lamb shoulder boned and

rolled. Wipe It with a damp cloth and place it in open roasting pan. Brown it in a hot oven, 480 degrees, and season it with salt, pepper and paprika. Mix together tomatoes or tomato soup, onion, chopped green pepper, chopped parsley, sugar, salt and boiling water or vegetable stock. Pour this over the meat, reduce the oven temperature and cook. Use the liquid in the pan after cooking for making gravy, thickening it slightly. Creole Beef Loaf Hi pounds chopped beef V 4 pound chopped Teal %f, pound salt pork, finely chopped 1 chopped onion 1 chopped pepper 1 pimiento, cut in strips I teaspoon salt Vi teaspoon pepper Dash of paprika. Mix all the ingredients except the pimento. Grease a loaf pan and pack one-half the mixture into it solidly, so that no air spaces are present. Then place the strips of pimento on the meat lengthwise and cover with the rest of the meat. Bake in a hot oven for forty minutes, then turn out on a hot platter and serve with tomato sauce. The famous red coats of the British soldiers were colored with a dye made from the bodies of cochineal insects.

LINKS INDIAN SONGS WITH BUDDHIS TCULT MONTREAL. Feb. 23—Canada’s Pacific coast Indians, who chant what are to them meaningless words in their ceremonial songs, are sometimes actually singing words and music which originated with the Buddhist worshippers in India and traveled across China, across the Bering Straits and Alaska into

BIG CARLOAD SALE!! Tree RIPENED ORANGES Thin Rind 50 'erv Sweet. $ H p Full Os Juice Bushel fißflßß Basket FINE Baldwin Apples 1 Bn. I ™ Basket POTATOES IDAHO'S AND RED RIVER HAMILL BROS. 230 Virginia Ave. South of Elevation

Canada, according to Marius Barbeau, of the National Museum cf Ottawa. Mr. Barbeau is at present trying to trace the wanderings of Indian

GRENWALD’G Quality Meat Market 26-28 N. Delaware St. Phones: LI. M96-M97 kiKnout Fresh Eggs 2 doz, 35c BEEF Rutter. i 4 Frints. 25c BoiUn, u(l> l llre , lbs. 23c Cottag9 M CHUCK Pork steak.. IQc J Be. t Pork Chops, rib Jfjjt < nt- A or ] o j n J7 C SWISS Pork Saus. 3 lbs. 25c PT I 11C 15C --nn —n rs jllnd. Club .. .51.95;. —— Rones. I> lbs. 2-c ; ; sterling _ __ 21o: : Back Rones, 6 lb. 25c !;Falls City ... 2.10': p•" c; Teal Breast, 1b... ,8c Kamms 2.25 !; W ,1„ B 5 eal shoulder... .11c ; Oiand Rip PICNICS I \ gal Chops 11c Ru dwciser .. 2.90; fk Am J Lamb Sboul. 12' : c SrhlitZ 2 ’ 90 C hickens, bens or frys, lb 17c \

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tribes by recording their music on phonograph records. The records obtained so far, he says, have been recognized as being of Chinese and Japanese origin.