Indianapolis Times, Volume 45, Number 253, Indianapolis, Marion County, 2 March 1934 — Page 23

MARCH 2, 1931

COMBINE EGGS AND TOMATOES FOR TASTINESS Attractive Colors Also Obtained in Spanish Style Dish. When you put eggs with tomatoes, you get the glorious Spanish col-ors-yellow and red. But you get more than that—you get a combination of tastes wnich will titillate your tongue. Here are a couple of ways in which you can demonstrate this to yourself conclusively: Baked Eggs en Casserolle Saute one small diced onion in four tablespoons butter for a few minutes, then add three tablespoons of flour, and stir smooth. Add the contents of a No. 2 can of tomatoes and cook until thick and creamy. Add one teaspoon salt and enough pepper and parprika to season. Hard-cook four eggs, peel and cut in halves. Put a little of the sauce in each of four individual baking dishes, lay two half eggs in each, and cover with the remaining sauce. Mix one-fourth cup crumbs with three tablespoons of grated cheese and sprinkle over the top. Bake until brown. Serves four. Stuffed Eggs in Hiding Hardcook six small eggs, peel, cut in halves, remove yolks, mash and season with salt, paprika, mustard, lemon juice and mayonnaise. Refill whites and press two halves together with one canned anchovy curl in the center of each. Soften one tablespoon gealtin in two tablespoons cold water, and dissolve in boiling tomato juice from a 15ounce can. Season to taste with salt, pepper and Worcestershire sauce. Chill and pour a little in the bottoms of six small molds. When hard, put a filled egg in each mold, and pour around the rest of the tomato juice. Chill until set. Unmold on to lettuce leaves, and garnish with mayonnaise. NEW MIXTURE OFFERED Grapefruit and Pinapple Used in Shortcake. Everybody likes grapefruit and everybody likes pineapple, but have you ever thought of combining these two useful fruits in recipes which Should thus be doubly appealing to the palate? If you haven't, here is rruw to prepare pineapple and grapefruit shortcake: Boil three-fourths cup of canned pinapple syrup, three-fourths cup of canned grapefruit syrup and two tablespoons of sugar five minutes. Cool, add two cups of diced canned pineapple and two cups of canned grapefruit sections and serve on hot. rich baking powder biscuits, split and buttered. This makes enough for eight. Toasted Sandwich Spread squares or oblongs of bifttered toast with deviled ham. Sprinkle thickly with grated cheese and place under broiler flame until the cheese is melted and browned. Serve at once.

ftRENWALD'Q !££> QuzWty Meat Market £9 2S-2K \ l>t-l:iw:ire St. Phones: LI. 5*S-M9; ' .. ! Smoked i F l. e - sh - E -M s 35c W ’Z jl HAMS ! B — er “l 25c | '.oins 1 Sugar i ; Chuck Roast 10c ■ hu hk Cured Sh. Bones ~% 25c k 14c J or "Half j Bact B,ncs 25c i Chickens Lb. 19c r~ “•11 i i a*!"** i Vga| Breasts Lbi 8c j; 3.2 % $L25|; , Washington, $1.95 | Veal Chops (JjC /Silver Edge. 51.95 i W Coltage m Lamb Stew V 2 c l on Lager. 51.95 j Butts ■ =“ I Ind. Club.. 51.95 I Lamb Shld 12 1 / / 2C ; cook s 52.10 IQc J Good Luck Mar- ' sterling se.io> garine 2 Lbs. 23c [ F ! n l^L.. S2lft i

There IS a Difference IN SUGAR Pure Cane Sugar, as refined in this country, has established a definite standard of quality by which America’s sugar values are measured and judged. How can you KNOW you are getting this standard excellence in the sugar you buy? The surest way is to demand an identified cane sugar. Then you know — Where it is made f How it is made What it is made from JACK FROST SUGAR is PURE CANE SUGAR, IDENTIFIED by the sturdy blue box and familiar trade mark. There’s a Particular Kind for Every Table Need and Cooking Purpose Granulated Confectioners (xxxa) Powdered T ablet Insist on L_ In The Distinctive BLUE Box Omfume by THE NATIONAL SUOAR RiRNINO CO. OS N. J.

DINNER MENU Cream of Tomato Soup Croutons Lamb Patties Onion Circles Au Oratin Potatoes Grape Fruit Salad Prune Whip Coffee

SPAGHETTI AND MEAT COMBINED Italian Dish Was Favorite of John Philip Sousa, Late Musician. Not only do the Italians understand the harmony of music they enjoy delightful harmonies in food flavors as well. In Italy, spaghetti is what bread and potatoes are in most other countries, the starchy food which makes up a large part of the daily fare. Os course meat must be added to supply the protein and fat, and frequently this is in the form of meat balls. Maybe there is some affinity between meat balls and spahetti and musical harmonies for that great American musician, John Philip Sousa, at one time declared that his favorite food was that very combination. This is the way he liked to have it prepared: Boil slowly one quart can of tomatoes for one and a half hours. After it starts to boil, add pepper, salt, two onions cut in fine dices, four allspice and four cloves. Take two pounds of chopped beef, add 1 onion, chopped fine, two cups bread crumbs, a little parsley, salt and pepper. Make into meat balls about the size of a plum. Put into the sauce and simmer for an hour and a half. About an hour before taking from the stove, add three bay leaves to the sauce. Into a large pot of boiling water, into which has been put one tablespoon of salt, slide one pound of spaghetti, taking care not to break it. Boil exactly twenty minutes. Serve the spaghetti on a large platter, and pour the tomato sauce over it. Serve the meat balls on a smaller platter, allowing a small quantity of the sauce to remain on them. Serve wuth grated Parmesan cheese on the side. Cheese Sauce Melt one tablespoon butter, add one tablespoon of flour and stir smooth. Add ?-= cup of milk slowly, stirring until smooth and thick. Add * 2 cup grated cheese, salt, pepper and paprika and cook until cheese is melted. Serve over croquettes, tarnishing each with a slice of bacon.

LUNCHEON MENU California Chicken Vegetable Puffs Fruit Salad Hot Chocolate Ginger Bread

CONDIMENTS HASTEN ABSORPTION OF FOOD Scientists Find Cloves and Garlic Most Effective. Because they stimulate the diges- ! tive apparatus to greater activity, spices and condiments in moderate amounts are good for us, says Science Service, reporting results of recent research at the University of Debrecen, Hungary. Condiments in dilute solutions, as found in rather spicy meals, have an

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THE INDIANAPOLIS TIMES

important influence on the speed and completeness of food absorption, these scientists discovered. They place cloves and garlic at the top of the list among condiments that increase the intensity of movement, and add that black pepper. red pepper, caraw’ay and cinnamon act in the same way, with less effect. Liver Recommended Liver, either beef or calf, has a very definite place in the child’s diet because of its high protein, iron and vitamin content.

GROUND MEAT VARIED WITH LAMB PATTIES Browned Onion Circles and Bacon “Dress Up” Dish. Lamb patties with browned onion circles is a little different way of serving ground meat. The little cakes are held in shape by bacon slices, which have had one side scalloped with a sharp knife. This gives a dressed up look to the humble meat cake. Lamb patties are

especially delicious cooked this way and accompanied by browned onion circles. The recipe is as follows: 1 pound chopped shoulder lamb 2 tablespoons grated onion Slices of bacon T 4 teaspoon paprika Salt Pepper Add salt, pepper, paprika and onion to chopped meat. Mix well and form into small cakes. Place a slice of bacon around each and fasten with a small skewer or toothpick. Cut points in the top edge of the bacon slices. Place on boiler

rack about three Inches from flame, j Have the oven regulator set for 350 degrees. Broil for ten or fifteen minutes. Cider Frappe Boil one-half cup sugar and onefourth cup water to a syrup. Soften one teaspoon gelatin in a little cider. and dissolve in the hot syrup. Cool, add two tablespoons lemon juice and three cups cider, and freeze to a stiff mush. If frozen in refrigerator trays, stir several times or beat with Dover beater.

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Salad Dressing Put one cup of evaporated milk : in a bowl and slowly stir in one-half cup vinegar. Beat w-ell. Season to taste with salt and pepper. Beat until smooth.

If You Want Enrlv mornine delivery on quality milk. Just phone East End Dairies, Inc. CHerrv 3519 577 No. Highland *