Indianapolis Times, Volume 45, Number 265, Indianapolis, Marion County, 16 March 1934 — Page 27

MARCH 16, 1934

NEW REDUCING DIETS DEPEND ON LEAN MEAT Beef Supplies Essential Proteins With Low Calories Content. For those who must reduce, here Is good news. Reducing can be done comfortably and with ease, simply by carefully chocsing the diet, experiments have proved. In the most effective of reducing diets, lean beef, because of its high quality protein, plays an important part. Protein is one of the body essentials, since it is being used constantly to build and repair body tissues. Even in reducing, it is dangerous to reduce the supply of protein. Lean beef gives plenty of high quality protein, and at the same time adds only a moderate number of calories. Satisfies Hunger In addition to its protein content, lean beef helps the reducing diet by satisfying hunger, and producing a feeling of being well fed. Because it not so quickly digested as some foods, the satisfied feeling lingers longer after the meal is over. However, in tffe end it is almost completely digested so this slower process proves a decided advantage in making the diet which is low in calories satisfying and comfortable, i Vegetables and fruits, both raw j and cooked, hold prominent places in the latest reducing diets. These, j besides providing valuable minerals I and vitamins, add bulk to the diet, j and help to produce that feeling of ; satisfaction. Bread, butter and starchy vegeta- 1 bles are all included in the reducing j diets, but these are to be eaten with moderation. Menus Suggested The following is a typical moderate reducing diet, as suggested by Anna E. Boiler, nutrition specialist: Breakfast— A serving of fruit An egg A slice of toast A pat of butter Coffee with very little cream and sugar. Luncheon— A small serving of lean beef A serving of cooked vegetable A serving of raw vegetable A slice of bread A pat of butter * A glass of milk A serving of fruit. Dinner— A large serving of lean beef A serving of cooked vegetable A serving of raw vegetable A slice of bread A pat of butter A glass of milk A serving of fruit. Eclaire Au Fromage Form a paste of equal parts of rcquefort and cottage cheese. Flavor j with finely chopped olives, a dash cf paprika and a little cayenne. Place in very small unsweetened edaires. Sausage and Roll Serve three tiny sausages to one baby roll, prepared mustard may go with the sausages.

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Meat Sundries Provide Opportunity for Thrift

Heart, Tongue, Kidneys and Brains Among Less Costly. Some of us are apt to complain of the sameness of our meals, when, as a matter of fact, the reason is that we are not availing ourselves of the great variety of meats which perhaps we would be more likely to serve if we only knew how to use them to advantage. Heart, tongue, kidneys, brains, tripe, liver and sweetbreads are all rich in food value, delicate in flavor I and generally lower in cost than many of the cuts we are in the habit of serving. Boiled Heart With Raisins 1 heart. 6 cups water. Ai eup rice. 1 teaspoon salt, cup raisins. V 4 eup walnuts. IV4 tablespoons lemon Juice Vi teaspoon pepper. Wash heart, remove tubes and gristle, cover with boiling water, boil ten minutes, and cook in fireless | cooker or on top of stove for about three hours or until tender. Add washed rice, salt and pepper, and cook thirty minutes. Drain j liquor from rice, add raisins seeded, | nuts cut in pieces, lemon juice, salt; and pepper to taste, and bring to boiling point. Place heart in center of platter, ‘ surround with cooked rice, pour the

J———— pi 42 BUEHLE rj I Indianapolis LeadingMarketl BROS. Inc. 111 QUALITY, PRICE and SERVICE creamery pork BRAINS mma I BUTTER beef hearts ::::::: # I TMI OC OROUND BEEF ’ PURE . . S C I pit ll " 25 c PORK hearts Lb.! I I •ST ROAST ~E - 13 c STEAK ¥U”iTI I FRESH HAMS K ‘,, -,, l2c . L L“ 1 | SLICED BACON r~29i L±'^ o,a 0,a l_J_' | | dill pickLEs m, ns HAMS s- u.l ft, I I CHUM CHEESE ,;a„ . KM. sTEflfe- Ifc I I SWISS STEAK ■.>, 10c SMOKED PICNICS ~TOc I A That 66 AU S "’ ect roll ED | 100% Pure WOSiEUPcfr Satisfies Al PA |I J& 1 njjjin S, boast LARD I

[ ] nuts and raisins over the heart and garnish with parsley. Scrambled Brains 1 set brains. 4 hard cooked eggs, minced. Vi cup fat. 1 tablespoon Worcestershire sauce. 2 tablespoons tomato catsup. 1 teaspoon salt. 2 eggs, beaten. Vi teaspoon pepper. Wash brains in cold water, remove arteries and membranes, and soak one hour in water to cover. Add tablespoon of vinegar for each brain to water in which they are boiled. Do not boil fast as they will fall apart. Cook for fifteen or twenty minutes. Put cooked eggs and brains in frying pan with hot fat. Add the w-ell beaten uncooked eggs and seasonings. Serve very hot on buttered toast. Baked Rhubarb Wash the stalks, but do not peel them. Cut them in inch pieces and put in a baking dish that has a cover. Allow two cups of sugar to a quart of rhubarb. Put on the lid and bake in a moderate oven about forty minutes. Herring on Cracker Marinate Swedish herring filet in white wine and serve on Swedish crackers or any unsalted crackers an inch and a half in diameter.

THE INDIANAPOLIS TIMES

LUNCHEON FOR PARTY MAY BE SERVEDJASILY Large Part of Work Can Be Done Well in Advance. When the bridge post-mortems rage or the gang gossips about the show, slip away, clever hostess, slip away. They’ll never miss you while you prepare a dainty luncheon for the party, and when it is spread, how they will enjoy it! Have sandwiches prepared before-

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hand, all ready to slice, and then! in scarcely any time at all they will be made ready to serve. Ribbon Sandwiches Cut four slices of bread for each set of sandwiches. Trim off the crusts and spread with butter. Spread the first slice with ham, finely minced and moistened with a little cream. Lay a, slice of bread over the first and spread with yellow cheese, mixed with the yolks of hard-cooked egg,s. Over this place the third slice and spread it with finely chopped egg whites mixed with cream cheese. Place the last slice of bread on

/ If getting more for your grocery money interests ( ■■ HfWlPjl J you, a H nieans shop at Kroger’s this week. It \ & PIG6LY f IGGLYISTORFS -r vviU make a difference in your grocery budget! rry it j Make out your shopping , ist now> WOODBURY’S FACIAL ~ SOAP ° r “ e 3 CAKES 25c Wtefe* KIEFER * PEARS no -^ r, ' cans 2. cans 2.5 c PURE GRANULATED SUCAR k 24 c COUNTRY CLUB ROLL BUTTER “Sr 26 c STANDARD APRICOTS 2 25' EMBASSY BRAND—DELIGHTFUL Salad Dressing * 21 c EMBASSY BRAND Peanut Butter 2" 2.3 c ROYAL ANN CHERRIES -- -15' Twinkle 4 pros. 17c French Brand • 2oc Gelatin Dessert—6 Flavors. Coffee, Foil Bodied and Flarory ||||||F Pork & Beans 2 cans 17c Flour IB 19c 9hv Country Club —Large Cans. Country Club 5-Lb. Sark. ■ Cocoa 2 lbs 23c Prunes 3 i bs. 25c Our Mother’s Brand. .0-80 Sire—Bulk. ¥ Beans 18 5c Tomato Juice 5c Great N ° rt * lern * Campbells. Selected Quality Milk-Fed Veal Roast Lb. 15c Chops Lb. 19c Fresh W Cut From Shoulder. Bib or Loin * ' wHHfI Cutlets Lb. 25c Stew Lb. 12c Fruits and If Extra Fancy. Breast or Neek. V CQ^atlCS Chuck Roast Lb * 13V2C quality '' variety^^^^^^^^ Pot Roast Lb. 17c Swiss Steak Lb. 17c You can ALWAYS de . Boneless Tender Shoulder. Serve With Mushrooms pend upon Kroger’s, Chickens Lb - 22c ** a a a Fresh Picnics Lb. 13c Pickle Loaf Lb. 17c P Lean, Small, Armour’s Star, Sliced. Pork Roast Lb. 17c Smoked Picnics Lb. 14c Fancy Yellow Ripe Cut From Lean Cottage Armour’s Shankless r , •. Fruit Swiss Cheese u 27c m Sliced Bacon Nogina Lb. 20c LdS* I C Halibut Fish slir * d Lb. 23c 0 Ring Bologna Armours 2 LbS. 23c N6W Cabbage 3 IBS. |Q{ , c?,i. $1.17 - Sou,hern Yams 5 2sc Bread loaf 9c Iceberg Lettuce 2 heads 15c Iced Angelina each 25c Rome Beauty Apples 4 25c Special Kroger Cake Easter Candies 2< 5c RotatMS iiwU 10 • 23e Towne Tavern ™ 19c Royal Baking Powder “loftl £ f. Jb 1 I Be sure to get your meas- 12 . 0 z l\ Wl I 111 %nI I % uring spoon FREE—Ask C£n A the Kroger manager. “ mF M AheOO OgOIPI OH AVALON LAUNDRY my Grocery Budge." Mm | 3 Bragging? Perhaps, but it’s worth bragging jV& Ml STARCH I about. And what’s thore, women who shop at .’•**Kroger’s are never ’’quality foolish and penny [ h *0 "V wise.” If you haven't experienced the thrill of p k g I m being ahead on your grocery budget, you really ■ “ are something. But why miss? There's V - \ a Kroger Store near your home. Start anew , page in your budget book and begin shopping j Tpii ' 'w-f M Penetrates fabrics quickly and produces a smooth, at Kroger’s today. Shop there every day for two \ %?■. 0 pliable finish. Use it HOT or COLD. weeks and learn what a difference it makes. \ SL..r

KROGER STORES & PIGGLY WIGGLY

top and press the layers closely together. Cover with a slightly damp cloth and press under a weight until ready to cut crosswise into the ribbon sandwiches. If you want to serve a hot dish, ham puffs are a wise choice. They may be partially prepared before the party, so that all that is necessary is to reheat and combine them. Ham Puffs l - Cup. diced cold cooked ham l't cups thin white sauce 1 cup button mushrooms 3 tablespoons butter 3 tablespoons pimento, minced Salt and pepper Ripe olives, sliced Cream puffs Brown the mushrooms in melted

butter. Add the diced ham. mushrooms, pimento, and salt and pepper to the white sauce. Heat thoroughly in the top of the double boiler. Fill cream puffs with the ham mixture %nd decorate with slices of ripe olives and strips of pimento. Glazed cold meats are a bit different and out of the ordinary, and you will like them. Cold Meat Glaze Any meats which would bt served cold may be used for this. Soften

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one tablespoon of gelatin hi tablespoons of cold water for tf-t* cup of meat stock or liquid. As tis gelatin begins to harden, cover the meat quickly with it and garnish with parsley and green peppers. Set in a cool place until ready to serve.

SANDWICH FILLINGS Chopper] rc!cry nd Rotpicfort Cheesi -Chicken hum and pickle relish— Peanot hntter and chopper! ginger— Shrimp pineapple, rc’.erv and mayonnaise—Anchovia butter.” The complete recipe for these tast sandwich fillings and hundreds of others are found in the ' NFW ART’ Recipe Book, regularly priced at 11.00 special price onlv 25c. 943 North Meridian street RI-94U.