Indianapolis Times, Volume 45, Number 265, Indianapolis, Marion County, 16 March 1934 — Page 29

MARCH 16, 1931

SOUPS COMBAT CHILLINESS OF MARCH WINDS Scotch Broth and German Dish Suggested for Blustery Days. On a blustery, chilly March day, is there anything more delicious than a bowl of richly flavored, steaming hot soup? A nutritious soup, made with meat and vegetables, proves a whole meal in itself. Here are two suggestions for soup dishes to counteract the wildest of March winds. Scotch Broth 2'4 pound* of lamb from nerk or breast and shrunk Vi rip barley About Vi quarts water t* rup turnip, cubed ■4 cup carrot, cubed 1 oaion, diced *4 cup celery, cubed 2 tablespoons flour 2 tablespoon* fat Salt Pepper 1 sprig parsley Separate the meat from the bone and cut into mall pieces. Wrap bones in a piece of cheesecloth. Immerse meat and bones in cold water, heat to boiling, skim, add barley, cover and simmer about 14 hours. Remove bones, add vegetables and cook until they are tender. Combine flour with fat. add to soup, stir until slightly thickened and smooth and season with salt and pepper. Add a sprig of parsley finely chopped, just before serving. German Soup Balls 3 pound* *oup meat 2 quarts water Pepper 4 eg** Flour Salt Put the meat to cook in cold salted water. Simmer until meat is tender. Strain the broth and season with salt and pepper. Beat the eggs until light and add enough flour to make a thin batter. Add slowly to the stock, stirring constantly until it begins to thicken in small balls. Bring to a boil and serve immediately. The meat may be minced finely and returned to the broth, making it unnecessary to strain it. For variety, peas and carrots may be added. Relish Bowl Have you tried arranging a bowl '■of appetizing vegetables and olives in the following way? Arrange crisp new spring onions inside the bowl, lining it as you would with lettuce leaves. Then a row of crisp radishes, then a row of green olives, and in the center large black olives. Chill and serve. Simple Cooking I'rged Meat for young children should be prepared simply, and all of the rich gravies and sauces should be omitted. Really the only gravy included in the very young child’s diet should be the meat juice itself, and this without a large quantity of fat. Stew Changes Suggested Beef stews, though all called stews, nerd not be alike. A touch of this seasoning, a dash of that, a different vegetable combination, or the addition of dumplings or biscuits may make the difference so there need be no monotony even if they are served often. Ham With Tomato Spread slices of bread with butter, and then spread half the slices with ''’deviled ham from a 24-ounce can. Top each with a slice of ripe tomato, and cover with a leaf of lettuce spread with mayonnaise. Cover with rest of buttered slices of bread. Red Devil on Toast Add two cups grated cheese to the contents of a can of tomato soup, and heat until melted. Add contents of a No. 2 can of peas and half of a No. 2 can, one cup, of red kidney beans, salt and pepper, and heat thoroughly. Serve on toast and lay eight crisp curls of bacon on top. Cheese Dressing Shake together in six tablespoons salad oil, one tablespoon lemon juice, one tablespoon pineapple syrup, and salt and paprika to taste. Smooth slowly into four tablespoons crumbled Roquefort cheese, and add two tablespoons chopped pimento.

(t\ © LLf GUESS ztj/teM ucu / When you stop to think that some sugars are made in foreign countries by foreign labor, instead of by our own countrymen — And that these sugars are not '/I made under our strict sanitary | regulations—mr a Then you know why careful house- | jjjr i ,/\ wives insist that their grocers send t —\j them only !WM Ipl Jbck Frost KjL w PACKAGED SUGAR It is clean, uniform, wholesome, 1 Pure Cane Sugar. . . Make sure you receive Jack Frost and get the E%B3r*BuH Quality Sugar of America. / There it a particular kind for every purpcte CM. Granulated Coofectionert (****! Bf Tablet Powdered Brown Refined only in the U. S. A. by THE NATIONAL SUOAR REFINING CO. OF N. J.

Oleomargarine Is One of Strictly Watched Foods

Old Regulations Remain Despite Improvement of Food Product. America must have its food clean and pure. City ordinances, ,state laws and federal statutes spe to this. No food passing through general channels of trade escapes some regulatory supervision. But it is probable that foods classed as oleomargarine touch more points of strict oversight along their way from maker to consumer than any other articles included in the general diet. Although many advancements have been made in margarine since it was first produced in France in 1870, and later brought to this country, many of the older regulations continue to operate. Laws remain the same, one producer says, although the food has changed vastly. However, E. P. Kelly, Columbus to.) manufacturer of food products, now supervising the distribution of anew margarine product, feels that the many public regulations, although hampering a little sometimes. have aided in assuring a product that is near perfection. Makers Use Care In fact, the makers themselves have laid down strict regulations in their own plant, in order to create a food with the highest possible health values. Chemists analyze and carefully refine all vegetable oils; test and supervise the care of milk and all other ingredients going into this new product. Temperatures at churns and mixera are regulated carefully in order to retain the nutritious elements of the vegetable oils. Another effect claimed for this scientific procedure is a most desirable spread for hot toast and other breads and in addition is widely used for cooking and shortening. Because the oils produced to make the first oleomargarine resembled what was known in the early days as a margaric substance, the term “margarine" was coined. It has remained to date. “Oleo” designated the fats. Federal law Governs There is a federal statute, long ago passed, that compels the carrying of the name "oleomargarine” on packages containing this food, although Dixie Margarin is declared Emerald Isle Cocktail Combine the syrup from a No. 2 can of Hawaiian sliced pineapple and a No. 2 can of grapefruit, sweeten slightly if desi-ed with confectioner's sugar; add one-half teaspoon almond flavoring, and tint a delicate green with vegetable coloring. Cut pineapple slices in quarters. and distribute with the grapefruit sections among eight glasses. Pour over the syrup, and chill. Serves eight. Stews Help Budget Beef stews, many in kind, are all a big help to the depleted budget. They make use of the less-demanded cuts, combining their excellent nutritive value and flavor with that of the vegetables, to make the whole meal more satisfying and enjoyable. Jellied Vegetable Salad Soak two teaspoons gelatin in three tablespoons cold water. Dissolve over hot water and add slowly to one cup mayonnaise. Chop two slices of onion, one cup cabbage, two-thirds cup raw carrot and one green pepper. Add to dressing, mold, chill and turn out on lettuce.

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to be far removed from the product of years ago. Laws, factory supervision, analyses of vegetable oils, proper balance, education of the public in food values and much else have been generally a welcomed regulation. They have brought about a food that satisfies the taste, furnishes power to the body and enjoys low costs. Too, an expansion is envisioned in the American market for such materials as cottonseed oil, peanut oil, milk and salt. This result can be looked for. it is said, because this manufacturer uses only the products of American fields and farms.

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THE INDIANAPOLIS TIMES

DISHES LIKED BY NOTABLES Veal Marengo, Named for Battle, Favored by Napoleon. What famous folk do and say, eat and drink always is interesting to the rest of the world. Given below are two recipes for meat dishes made as certain well-known people like them. Napoleon Bonaparte was very fond of veal Marengo, named after the battle of Marengo. Cut 14 pounds veal steak into pieces convenient for serving.

Dredge with flour and brown with 1 a clove of finely chopped garlic in two tablespoons of olive oil. Remove the veal from the pan, add two tablespoons of flour, stir until browned, then add 14 cups meat stock to make a rather thin brown sauce. Lay four medium-sized tomatoes, sliced, in the bottom of a buttered baking dish. Cover and bake for 14 hours in a moderate oven. A half hour before serving add 1 cup mushrooms. Guy Bates Post, known and loved as Omar, the Tent Maker, finds lambs with curry’ sauce to his liking. The recipe follows: Brown a diced onion in two tablespoons of olive oil. Add one cup of meat broth and one-half cup of water in which rice has been boiled. Season with salt to taste and two tablespoons of curry sauce which

37 YEARS YOUR LOCAL GROCER

has been blended until smooth in a little broth. The amount of curry powder may be decreased, if desired. Simmer slowly for a few minutes, add two cups cold cooked lamb, cut in fairly small pieces, and one cup of cold boiled potatoes, diced. Just before serving squeeze in the juice of one i lemon. Serve with hot boiled rice. Spinach Ring Cook spinach and rub through a fine sieve. Preserve liquid it has been cooked in and add to one cup ; of it a package of gelatin. Add juice of one lemon and combine with spinach. Pour into ring mold. Set aside to cool and become firm. Just before serving cover plate with crisp lettuce leaves. Unmold ring on let--1 tuce and fill center with shrimp salad made by combining contents of one large or two small cans of shrimps mixed with mayonnaise and ‘ juice of one large onion.

POTATOES, ONIONS COMBINED FOR SOUP When the larder's low, and the I ground's under snow, try the onion and potato soup recipe below. Smooth, rich, evaporated milk, onions and potatoes, blended together make a soup that satisfies; 3 laree potatoes (1 quart dirrd) 2 tablespoon* butter 3 large onions, sliced thin 3 tablespoons flour 1 tall ran evaporated milk with water to make 1 Quart liquid 1 teaspoon salt Topper Cayenne Boil potatoes in one quart water. Drain and mash. Save potato watpr. Melt butter in soup kettle. Add onions; cover and cook very slowly until onions begin to brown. Sift flour over onions, stir to blend well, I

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then add water in which potatoes were boiled. Cook until slightly thickened, stirring frequently. Combine mashed potatoes rnd diluted milk. Add to soup with seasoning* and heat thoroughly.

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