Indianapolis Times, Volume 45, Number 253, Indianapolis, Marion County, 2 March 1934 — Page 22

PAGE 22

HAM IS IDEAL AS BASIS FOR EASTERMEALS Either Breakfast or Dinner Menus Provide Place for Meat. Easter breakfast! Thm slices of ajn served in a tring of eggs, fried *unny side up Or Blaster dinner with a whole baked ham to grace the feast. Fallowing are some interesting ham recipe*; Baked Ham Here is one way to prepare baked ham—and a way you’ll testify has much to recommend it, once you've savored its delicious, melting goodness. 10-poand ham 4 quarts cold water 2 bay leaves 2 onion slices 12 whole cloves Wash the ham thoroughly and add the rest of the ingredients. Cover and cook very slowly for 4 hours or until ham is tender when tested with a fork. Remove ham from the stock and cool until it can be handled, then remove excess fat and cut off the rind Cover with the following mixture: Sugar Mixture 1* whole cloves 1 cup dark brown surar I cup spiced peach Juice Stick cloves in ham at regular intervals. Spread with the sugar ' and add juice. Cover with lid and bake 15 minutes. Ham a La King If you have served a baked ham such as is described above you’ll j want to know of some ways to uti- | lize the left-over meat. Here is one: l Take 2 cups of baked ham. 1 can j mushrooms. 5 tablespoons salad oil.; 2 tablespoons chopped pimentos, 5; tablespoons chopped green peppers,’

SUNNYFIELD—PASTRY OR FAMILY FLOUR tßs& ■ ** HEW mnmw lONA BRAND POLK’S SWEET CREAM FLOUR BUTTER 24-Lb- 75c Lb ' 2i 7 C tm Country 0C Silrerbrook 27 C Roll Lb. ‘ OC Print Lb. ‘ OXYDOL 50 % More Suds 1 9 C TUNA FISH Half Hill’s White Meat 2l Cans 29c CnCCU Every One Guaranteed—Bulk D rKCjH (Sunnybrook Carton Doz., 19c) uoz> SUPER SUDS Large 22\0-Oz. Pkg. 15c PINK SALMON 2, £ 25c PANCAKE FLOUR £SL e. 12c SODA CRACKERS (2-Lb. Pkg., 19c) Pkg. 10c SALAD DRESSING £: 21c NUTLEY MARGARINE 3 **• 25c RED SALMON suit™ raiica,, |g c COCOMALT '‘ ';™ 23c VANILLA BRIGHTONS* bc u |g c 8 O’CLOCK COFFEE “ |g c RAISIN BREAB%S“S.?oS? 2 i'iv. 15c RED CIRCLE COFFEE “ 21c RAJAH SYRUP n-<* 15c BOKAR COFFEE 2 ‘iti 45c SANDWICH SPREAD L' r 25c CHASE & SANBORN COFFEE “ 25c BREAD Grandmother's IVU' f 9j ,“ 6C BANANA LOAF Ann Page Cake Ea f9c SKIDDO All Purpose Cleaner Can Sc HOT CROSS BUNS „ r , k ;', 10c HEAD LETTUCE 2 15c CABBAGE New Texas 3 Lbs. 10c CAULIFLOWER 15c 3UNCH CARROTS Bunch 5c NEW POTATOES r 1 19c BANANAS 4 Lbs 23c IDAHO BAKERS 15 - Lb Ba e4sc GRAPEFRUIT -'“iSSf" 4 22c SHOULDER ROAST ci.oic.cut. u.|3e VEAL STEW Delicious and Economical Lb. 9c VEAL CHOPS Shoulder Lb. ITc PORK LOIN ROAST 3 4-u>. ru> am “ 13c VEAL CUTLETS Or Loin Chops Lb. 23c CHICKENS Fancy Stewing Lb. 21 c BEEF POT ROASTS Lb 9(/ 2 c CHUCK ROAST Choice Cuts Lb. 13 */ 2 c SWISS STEAK From Round Lb. 2k SMOKED HAM °i„ s , b ‘“ 1 ‘ mu “• l2'/*e WHOLE WHITING—DRESSED Fresh Frozen Lb. 10c HAKE FILLETS Fresh Frozen 2 Lbs - 25c as Well as Indianapolis City Stores.

INSIDE CHUCK ROLL FOR ROASTING

Take a good look at this inside chuck roll! This attractive roll is a continuation of the eye muscle and so it is a very choice portion of the chuck. All the bones which

1 tablespoon capers, teaspoon salt. 3 cups rich cream, 2 tablespoons butter, and yolks of 2 eggs. Brown mushrooms for 5 minutes in the oil, add the diced ham, capers, peppers, pimentos, salt and pepper Make a white sauce of the fat, flour and cream. Heat the egg yolks and add gradually to the white sauce. Add the ham mixture, heat thoroughly and serve on toast. Ham and Cauliflower Break a small head of cauliflower into small pieces, drop in boiling salted water and cook until tender. Drain. Scald 1 pint of milk in a double boiler, add 3 tablespoons quick-cooking tapioca. 2 tablespoons butter, tfe teaspoon salt, q? teaspoon pepper. Cook for 15 minutes, stirring frequently. Put a layer of the tapioca mixture in buttered baking dish, then a layer of cooked cauliflower, and chopped, boiled or baked ham. Repeat and finish with a layer of the tapioca mixture. Sprinkle with guttered bread crumbs and bake in a moderate oven until brown.

make this portion hard to carve have been removed. Since this is the Inside or bottom of the chuck, there is, of course, no fat over the outside, therefore it has had added a nice layer of it. The roast pictured has had a sheet of cod fat wrapped and tied around the outside. Some markets may use pork back fat instead. The source of the fat is immaterial, but having it there is a great advantage because it adds flavor and keeps the meat juicy.

The inside chu ;k roll may be roasted. In extensive cooking experiments carried on at the University of Missouri it was found that the most desirable section of the chuck produced roasts that were comparable to the rib roasts in palatability. The inside chuck roll is the choice part of the chuck. It has been shown that a low temperature gives the best results in roasting. A constant oven temperature of about 275 to 300 degrees will give a very satisfactory roast from the standpoint of juiciness, tenderness and palatability. It requires more time per pound to cook a boneless roast than one with bone in it. It will be necessary to allow about thirty-five minutes to the pound to cook a boneless chuck roll to the medium-done stage.

THE INDIANAPOLIS TIMES

PUDDING MADE BY^TEAMING Recipe Given for Hard Sauce to Serve With Dessert. Bread crumbs, dates, raisins, currants, citron, nuts, suet, egg—and a large amount of undiluted evaporated milk. Do we hear you smack your lips? And on top of all those delicious ingredients goes a luscious hard sauce, when the steamed pudding is served. The milk, which is rather unusual in a pudding of this type, gives a moisture content without sogginess. The pudding is made as follows: 5 cups soft breid crumbs 1 teaspoon soda • X A teaspoon cloves Vi teaspoon cinnamon Vi teaspoon salt 1 cop suet, chopped fine • 1 'op molasses 2 eggs, beaten IV4 cups evaporated milk 1 cup currants 1 cup raisins Xfe cup nuts, broken 2 cups sliced dates Vi cup finely sliced citron

Combine ingredients lightly but thoroughly. The bread should absorb almost all of the moisture. Grease individual baking dishes and fill three-fourths full of mixture. Steam one hour. Serve hot with hard sauce. Puddings may be covered and stored in the baking dishes and steamed to reheat for serving. 1 tablespoon butter 2 cups confectioners' susar 2 tablespoons evaporated milk X teaspoon vanilla Cream butter and gradually add the sugar and milk, then the vanilla. Keep chilled until ready to serve. This pudding may be made a week ahead and reheated, but it must be served hot.

GOLD DAYS WARMED BY HOTTAMALE PIE Meal, Milk and Seasoning Form Ingredients. When the stinging winds freeze your ears and nose and toes, you’ll be glad to have hot tamale pie for dinner. Most of the pleasing goodness in flavor and texture is due to the cornmeal cooked in evaporated milk, which is always creamy rich and buttery flavored. Cornmeal is one cereal that milk really improves in taste and browning quaity. The recipe is as follows: Vi cup yellow cornmeal lVi cups water Vi teaspoon salt life cups evaporated milk 1 tablespoon fat 1 small onion 1 cup ground raw beef X cup tomatoes 1 pimento Vi teaspoon salt Cayenne Measure meal into a heavy saucepan. Add water and one-half teaspon salto. Boil until mixture begins to thicken, then add milk and continue boiling eight to ten minutes, stirring constantly. Chop onion and cook slowly in fat until yellow. Add the meat and cook until the red color disappears. Then add the topiatoes, pimento, cayenne and three-fourths teaspoon salt. Turn filling into a baking dish that has been buttered and lined with three-fourths of the mush. Cover with remainder of mush, and bake in a moderate oven, 375 degrees, for forty-five minutes. Spanish Rice Combine these materials in a saucepan: Two cups cooked rice, two onions chopped fine, one can tomatoes, two tablespoons fat. Season to taste with pepper and salt and cook slowly for fifteen minutes.

BIG CARLOAD SALE!! Tree RIPENED ORANGES Thin Rind 60 Very Sweet. if ■ p<r Full Os Juice Bushel ■m Basket FINE En N s L”ndsi .35 Balrfwn Apples ™ Basket POTATOES IDAHO'S AND RED RIVER HAMiLL BROS. 230 Virginia Ave. South of Elevation

YOUR GROCER HAS THIS SUNNY WAY TO BETTER HEALTH Check Common Constipation with a Delicious Cereal Food has a lot to do with how you feel and how you look. For instance, you need plenty of “bulk” with your meals to avoid the risk of common constipation. This ailment frequently causes headaches, loss of appetite and energy. Yet, in most cases, it can be overcome pleasantly and safely by eating a delicious cereal. Kellogg’s All-Bran furnishes “bulk” in convenient and concentrated form. Laboratory tests show the “bulk” in All-Bran is safe and effective. In fact, it is much like that found in leafy vegetables. Within the body, the fiber of AllBran absorbs moisture, and forms a soft mass. Gently, this clears out the intestinal wastes. In addition, All-Bran provides vitamin B and iron. Isn’t this sunny way better than taking patent medicines so often harmful? Two tablespoonfuls of All-Bran daiiy are usually sufficient. Chronic cases with each meal. If seriously ill, see your doctor. All-Bran makes no claim to be a “cure-all.” Enjoy All-Bran as a cereal, or cook into appetizing recipes. Be sure you get Kellogg’s All-Bran. It contains much more needed “bulk” than part-bran products. In the red-and-green package. Made by Kellogg in Battle Creek.

KIDNEY AND LAMB CHOPS FORM MAN-SIZE DISH

Here is a hearty dish which is as good as it looks. Have the iamb chops cut of uniform thickness with the kidney left in. To broil, lay the chops on a cold greased rack and place over live coals or under an electric grill or gas flame. If gas is used, have the chops two or three inches from the flame. Sear them on both sides. After searing, lower

BEEFSTEAK AND ONIONS FAMED AS FOOD PALS Epicure Tells How to Prepare Meat and Vegetable Dish. " Beefsteak, smothered in onions! That’s a dish for an epicure. This is the way one epicure describes the

SATURDAY ONLY UNLIMITED SUPPLY STRICTLY FRESH m mm Boiling I J*it a c jjtbUo | / Roasting Chickens, 16c Lb. Hoosier Poultry Market 107 NORTH ALABAMA ST.—LINCOLN 1881

cilSc^rs SUGAR 10 47 c - COLD DUST- **ls* C^ T I WHEATIES 221 Lb can 2.5< Macaroni or Spaghetti we “ 3 Pk^s -1 4c Del Monte Raisins SB * ss ,soz pk 8c LITTLE SPORT Suns wee t Prunes Large, 2-lb. package 2k = COFFEE Loq Cabin Syrup Maple flavored Tasie-Size jug 25c i cuaht do. Mission Peaches Velll >* Clinps in s ™ p 2h - 1 tall ™ s 19c l9 c Del Monte- Coffee Poim ' l Till 3oc — ' FREEI--A Rocker Glider DEL MONTE FOODS At Svecial Low Prices by mailing into manufacturer one box top from Aunt Jemima products and HMi A B? one top from Quaker Puffed Rice or Acnaramic cans 7 cans Ijc wheat. Klips ASpdldyUd Mm Mm* PANCAKE FLOUR t||S£ Del Monte Spinach 2 No. 2 cans 25c jemima Mustard or Tomato Sauce Large oval can 10c _ Peanut Butter 2-n>- jar 25c A nrirfttS Del Monte 7 NO. 21/2 cans 3/c • egal ~ Smoot Yf iCioU o or ——^^^ —M Rega I—l’ale1 —I’ale liry. CAIKArF p "" p -7.lbs 25k I G,aps .- Nuls w,9c *&AU-jA>jEinthebulkA IDS. MmJ Regal Q ats FhII 20-OZ. pkg. 7c Fresh Picnics “ Lean and Meaty. 4-Sewed— Good Weight. Sliced Bacon Lb l9c Round Steak Lb -23c Ivory Soap Each 5c Xo Rind. Tender, Juicy. Medium Size Cakes. PORK ROAST Fresh M, lb. 14c c j istel L„ lwPte \ l7c Shinola shoe Polish Can 8c POTATOES se -414 Head Lettuce 2 Hds.lsc Yellow Onions Lb. 41/0C 7*' . Seminole . Large Size 1 ? BlthfOOlll TISSIIC Leaf Lettuce 2u* 15c Grapefruit 3 f°r 17c M.deof-Conoo.soft-Ceiini.^ Tender. Crisp Flondas. U Size Cleansinß as a cotton swab. . v .TV SS U E,.,. | Pure and safe for your chil^^n. Florida Oranges 19c. 2sc_ MRA J r A%i te "Up Look for the "wir | Df fi 1 Big Red m i ■fcZZL—Regal Signs PRICES GOOD IN INDIANAPOLIS, BEECH GROVE AND PLUMMER S

the flame and finish cooking at a reduced temperature. It will require ten to fifteen minutes to broil chops to 1 inch thick. About five minutes before the chops are done, place a mushroom, which has been dipped in melted butter, upon each chop and brown. Serve with shoestring potatoes and garnish with parsley.

preparation of onions to accompany a steak: “Select Bermudas; peel and slice them fairly thin. Separate the rings, cover with boiling salted water and cook in an uncovered pan until tender. Drain and put the pan back on the fire to dry the onions. Add a teaspoon of butter and cook them to a delicious brown.”

COOL DAYS CALL FOR CASSEROLE OF LAMB Two Pounds of Meat. With Four Vegetables. Form Dish. While the days are chilly, there is nothing nicer for the mam meal of the day than a steaming, savory casserole dish, carried piping hot from the oven to the table. Casserole of lamb, made as follows, is an example: Two pounds breast of lamb, 2 cups diced potatoes, 1 finely chopped onion. 1 cup canned tomatoes. 2 cups diced carrots and seasoning. Cut the lamb into small pieces.

n. Pennsylvania Buehleo BROS. Inc. I QUALITY MEATS ALWAYS LEADING,* a a? LARD Oi J CHUCK ROAST ,;a 10c_ 11;,, GROUND BEEF U 15L, BUTTER ,S>23°i I swift's HAMS irE Lb- iScj I SLICED BACON V,!! 2 Lbs. 27c | STEAKS llf 13° 1 Fresh Picnics v.,' 1 lb, 8 1/ 2C 1 Pork Heads, Boiling Beef Lb. Sc | VEAL ROAST B * n " m Lb 13c b LIMIT EEF HEARTS Lb, 6cj fresh - QI PQ BEEF, Tender Lb. 19c EGGS 1 L.B‘/3cBACON4Oc2-"33i 1 Phone Your Order and Call for It. at Your jg Phone RI-6Q45 9HSHIHHGBKI

.MARCH 2,1931

roll in flour and brown it wrfl in hot bacon fat with onion. Put it in a greased casserole with the tomatoes and one cup of hot water. Bake the meat for two hows. Add potatoes and carrots and continue baking for a half hour longer. Add a little more water from time to time, and thicken the gravy if it is too thm. Serve the dish very hot, with fresh baking powder biscuits. Deviled Ham Sandwiches Spread thinly sliced white bread with butter, then with deviled ham from a 2 1 i-ounce can. Put . together with thinly sliced crisp cucumber sprinkled slightly with salt.