Indianapolis Times, Volume 45, Number 271, Indianapolis, Marion County, 23 March 1934 — Page 23

MARCH 23, 1931

NEW STANDARD STORE OPENED West Indianapolis Being Served by Unit of World's Fair Type. Opening of anew World's Fair food store at 1769 Howard street by the Standard Grocery Company is announced by Chester H. Jackson, president. The store is the largest food selling unit in West Indianapolis. It is modem in every detail, clean and sanitary’ with refrigerated cases and coolers for the display of fresh W’holesome meats, and colorful stocks of spring fruits and vegetables. Soft color tones are used in deco- ' ration. It is recalled that L. A. Jackson, founder of the Standard company, saw the possibilities of West Indianapolis as a retail food center as early as 1908 when he opened a store in the section. During the 1913 flood, Mr. Jackson personally directed his employes in rescue work and other aid in West Indianapolis. His store was the first to be opened after the water subsided.

3 COFFEES NEW DEAL brand; mild, smooth, low-priced. LILY brand; a mellow, medium price blend. KO-WE-BA brand; extra rich and delicious. See which blend suits your taste and purse. i • Co.PFO 1 19c to pf ~ tvKt> At Your 30c Per I % Independent Pound Grocers LI. 5496-97 • Grenwald 1 QUALIIY HEAT MARKET fcW gZy \> _ 26-28 N. Dela St. H ShlOked * nra Fresh Eggs 2 1 35c [j|j HAMS Creamery Butter 25c V sugar Cream Cheese 19c V Cu j^ Lard, pure 3 n.s, 23c 112 /2© Beef, Boiling sc, 7c I ol ? v^ e nk Chuck :e Vaa '- Breast 8c -N. i.<!s Veal Chop lie S1 5 „ LamTStew 5c V, 6 *', R , aaa * !i c Leg of Lamb I2y 2 c sfcoulder loc MO ff |||.“" ■ n L 25 Fresh ..11 Smoked.. 11 [ Picnics Lb -1 l c [Picnics Lb l l c |

' My GrOODMeSS, JOCK, yoURE > , , ' ‘ , ■ 1.1 ■ Body Odor? One Swish M I and It’s Gone! New Way to Bathe Leaves No M. S. ("sSSjT*) ' ; : Most everyone suffers from body odor, one time or ;\t f. . •’> 'J:' another. . hut the smartest people keep it secret. /N♦;! V,, .... Not by replacing one bad odor with another .. . but fP|Bk .fcffen '• . by deep-pore cleansing, with free-lathering, odorless V*‘ : ’ Ordinary toiler soaps do not lather freely enough in || v IJ \.. ; ' this hard water They curdle —form “bathtub ring. ” A ) This curdle works into the pores and dams up stale gi *V : perspiration. It causes body odor—cannot end it! r Kirk’s Castile, being a pure vegetable oil soap, lathers abundantly, even in hard, cold water. It goes deep into the mixes with the stale perspiration M ‘ * curds, and sets them free. In a twinkling your body V is as fresh and clean-smelling as a woodland breeze! m "'Nothing Like It for Our Hard Water" M /J$ —•ay* Saraieta, Ha., citissn. '. V Sarasota watar I* hardest In the state. m ■) Alf Vr I hn svciagr toilrt L \Mv \ ■V/ 1# I KlTriPji ■ soaps—an exceptional M: iAMV.fM ■ \ W IATEI° IJ

BACON AND BANANAS COMBINED FOR BREAKFAST

Bacon and bananas, both favorites for breakfast, are combined in the dish pictured above. These bacon and banana rolls are so easily prepared that they may be served for breakfast without setting the alarm clock a minute earlier than usual. Cut the bananas in half lengthwise and around each piece wrap a long thin slice of bacon. Fasten the end with a toothpick. Place on a broiler rack under the flame for a few minutes, turning so that the bacon is cooked on all sides. By the time the bacon is nicely crisped, the

bananas will be heated through and ready to be served. Bananas are best for cooking when they are yellow with a green tip. Then the pulp is firm and at the stage where a few minutes cooking brings out the rich, delicious flavor. Bacon for breakfast may be broiled as described above, or if it is fried, the slices should be placed a layer at a time in a cold skillet over a low flame. They should be turned frequently and as excess fat accumulates, it is best to pour this off. The length of time needed for cooking bacon depends largely on personal preference, but it always should be cooked slowly, in order that it will be crisp, but not brittle, dry or charred. Bacon, because of its high fat content, is one of the best energy foods, so it is an especially wise choice for breakfast.

VEAL USED IN GOOO POT PIE Combination of Meat and Vegetables Makes Balanced Dish. Meat and vegetables are combined in many tempting ways, but none more tempting than the pot pie where the excellent flavor of the meat adds to that of the vegetables and makes the whole dish appetizing. Veal pot pie with dumplings is made as follows: 2 pounds neck or shoulder of veal Vi pound salt pork 2 or 3 medium sized onions Vi cup diced celery 3 or 4 carrots, diced 2 cups potato balls 2 tablespoons flour 1 cup small peas Salt and pepper Dumpling mixture Cut the veal and salt pork into cubes. Cover with water and let simmer for an hour. Then add the onions, diced celery and carrots and season with salt and pepper. Cook slowly for fifteen or twenty minutes, then add the peas and thicken with flour smoothed in cold water. If necessary add more liquid. Drop the dumplings from the end of a spoon and let them rest on top of the vegetables and meat. Cover closely and cook for twelve minutes. Serve at once. This dish makes almost a meal in itself. The only accompaniments it needs in order to completely balance the meal are a crisp salad, hot rolls, dessert and beverage. Lamb With Peas . Cut one pound of stewing lamb in pieces for serving, dredge with flour and brown in drippings with two sliced onions. Add three cups of water and two teaspoons salt and simmer for two hours, covered. Add a can of peas, two ptotatoes cut small and one-half cup canned tomatoes. Cook uncovered until potatoes are tender. Thicken liquid very slightly with flour and season.

THE INDIANAPOLIS TIMES

PIE CONTINUES HIGH IN FAVOR TOEND MEAL Usual Dessert Choice of Men Wherever They Eat. Whether in a fashionable hotel dining room or at a stand where light lunches are served, pie always is to be found, and when men are concerned, is the most usual choice of dessert. In making good pie crust, the kind that is flaky and tender enough to cut easily with a fork and yet not so tender that it crumbles, the ingredients are of great importance. Lard, it is agreed, is the very best shortening to use, and because it is one of the most plastic fats, it can be worked at a wide range of temperature. Pie crust is made as follows: 2 cups pastry flour 1 teaspoon salt 6 tablespoons lard, cold About Vi cup cold water Mix the salt with the flour. Combine the fat and flour and salt, but do not overmix. The fat should not be divided into tiny particles, for if it is the pie crust never will be tender and flaky. The fat particles should be about the size of small peas. Methods for Combining The combining may be done with a dough blender, a small device which enables one to cut the fat into the flour easily; it may be cut in with two knives, or if you work quickly and deftly it may be done with the fingers. When the particles of fat are coated with flour, sprinkle a little cold water evenly over the dry mixture, and then, using a fork, mix with a tossing motion, sprinkling more cold water on the top as dry flour and tat come to the top. Continue adding water until the dampened particles stick together when lightly pressed. Kneading Not Required Divide the dough into halves, and press the particles of each firmly together, but do not knead. Roll one half into a sheet about Vs inch

DEMAND .Dpi fyS . NONE BETTER Full 3-Lb. Can Choicely Hop Flavored Made by the Only Malt Syrup Manufacturer in Indianapolis Sold By Your Retail Store Insist Also on Duffy’s Sweet Cocoa Malted Milk Duffy’s Oranee Flavor Malted Milk Duffy's Pure Malted Milk Duffy’s Colon Food

ILL-BRAN RELIEVED HIS CONSTIPATION Delicious Cereal Brought New Health to Mr. Bartholomew We quote from his voluntary letter: “I had considerable trouble with my stomach. Digestion was out of the question. I got medicine •which gave me only temporary relief. “Then I thought of taking AllBran. I started eating a cereal dishful two or three times a day. > “It has been over a year now since I ate that first dish of bran, but from that day to this I have had the pleasure of enjoying the proper functioning of the digestive organs. “Thanks to All-Bran. I still eat it regularly and like it better all the time.”—Lester Bartholomew, Cadillac, Mich. Constipation is usually due to lack of “bulk” to exercise the intestines, and vitamin B to promote elimination. All-Bran supplies both, as well as iron for the blood. The “bulk” in All-Bran is much like that of leafy vegetables. Certainly this food is more natural than taking harmful patent medicines. Two tablespoonfuls daily will usually overcome most types of constipation. With each meal in chronic cases. If not relieved this way, see your doctor. Get the red-and-green package at your grocer’s. Made by Kellogg in Battle Creek.

thick, then line a slightly floured pan with it. Fill with fruit filling. Roll the second half into a similar sheet and cut a design on it. Dampen the edge of tne lower crust, place the upper crust upon the filling, press the upper crust firmly onto the lower and trim off the extra pastry. Bake the pie in a moderately hot oven, 425 to 450 degrees, until the fruit is tender and the crust is a golden brown. Dried Beef and Cheese Sauce Make a cheese sauce of three tablespoons butter, three tablespoons flour, two cups of diluted evaporated milk and ane-half cup cheese. Put one-half pound dried beef apart, pour boiling water over it and drain. Pour cheese sauce over beef. Flour and Butter One quart of flour requires two tablespoons of butter for shortcakes. One quart of flour should have one heaping tablespoon of butter for biscuits.

T /-—rar T —" T 1 - fir Bread -energy for vitality r - I IfF .. . and for high quality COUNTRY CLUB U or Qualify Ijr m g bread &9c \ ■ 1 \ CTJrf . MEmT:') lMt-lb. twin loaf, sliced or plain 1 ©H** \ \ '**r'*/ WE SCO SODA JL W Va ra „ c lj e 7 eaung * uenyoubuythemat / V M Plfißtf VI66LY|STOKiS AVONDALE FLOUR * 73' COUNTRY CLUB ROLL BUTTER Lb - 26c MAXWELL HOUSE COFFEE Vi “* r u 27® Country Club Coffee, Lb., 25c Beechnut Coffee, Lb., 27c QUICK COOK OR REGULAR . - QUAKER 2 15' COUNTRY CLUB OATS JIL 2 B 25' _______ _ ___ Shmola box 10c CORNED BEEF Pork and Beans 2 for 15c S O UPS Country Club. Tali Cans. 28-Oz. * 2 Cans La * Ver Cake Each 29c _ Most Varieties ™ Hershey Bars Baric Cans „ Tour Choice, Plain or Almond. Corned Be ef Hash an ljc j ewe j Coffee Lb. 19c Heinz Rice Flakes 2P*g. 25c Deviled Meat an ;iC smooth and Fragrant. Heinz Chili Sauce Bot. 25c Vienna Sausage can 9c French Brand Coffee Lb. 23c Heinz Ketchup ... small Bottle i 4c Full Bodied and Flavory. U. S. NO. 1 ROUND WHITE ■ r** A l ________ Swiss Steak LJf I mJL I hi W Cut From Fancy Beef Round 15-Lb. OQa Lb ‘ 23C Das*ls JJC Pol Roast rb lli/jc Chuck Roast Lb Is c Rib Roast “ 23c Sirloin Steak 23 c Rolled, Extra Fancy. Tender, Savory. GRAPEFRUIT 3- IR. BACON u.l 5, apples Beaut? 4- 25c Leg of Lamb * 25c Chops—Cut From Loin, Lb. 28c. SOUTHERN YAMS 5 25c Q|jgpg Lb 22c NEW CABBAGE Fresh Picnics 13 \/ 2 c * Lean, Small size. Pork Roast n c YELLOW RIPE Lean, Fresh Cottage. BANANAS Chickens s§& Lb 23c Baked Meat Loaf Lb. 18c Bologna Sausage Lb. |7c Armour s Star. Sliced. Long Style* lbs 21 c Halibut Fish u. 22c These prices effective only in Indianapolis. Greenwood, Plainfield, Zionsville, Mooresville, Morristown, Brownsburg and Kroger’s two DriveIn Markets, 46th and College and 10th and Drexel. n WB W W Hr n 9 h mbmbwimP

SOUP COOKED IN OVEN Onion Is Chief Ingredient of Unusual Dish. This is a tried and true onion soup recipe. Cut three medium onions in halves and slice them thin. Heat two tablespoons of butter in a saucepan. Put in onions and cook slowly for fifteen minutes, stirring frequently. Add a quart of clear soup stock. Simmer gently for thirty minutes. Pour the soup into an earthen casserole. Cover the top with lightly toasted bread. Dredge with a mixture of grated Parmesan and Swiss cheese. Set in a hot oven and bake for fifteen minutes.

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