Indianapolis Times, Volume 45, Number 277, Indianapolis, Marion County, 30 March 1934 — Page 29

MARCH 80, 1934_

102 WAYS OF MAKING SOUP TOLD IN BOOK ‘Everybody’s’ Volume Also Contains Sixty-Six Bread Recipes. The modem hobby of collecting cook books Ls one that may be recommended to prospective brides whose ambition includes a yearning to be able to prepare attractive meals. Some p'rsons say that if one is determined to own only one of these volumes a good selection would be "Everybody's Cook Book.” It Is probably the largest of the lot, if one excludes Escoffier and some of the bulky old English books. A feature of this book is the multiplicity of methods it describes for cooking many kinds of food For example, there are 102 recipes for soup and sixteen methods of making soup, sixty-six recipes for making bread, 111 for cake, thirty for cookies, forty-one for using apples, twenty ways of using curry, twenty-six recipes, twenty-four ways of using bananas, twentyeight varieties of custard, and so on. Ar.d the the weakest chapter in many cook books, is a swift and certain guide to the wanted recipe. The book is ten years old. Here are a few practical recipes picked at random: Maryland Chicken Have the chicken disjointed and cut in pieces. Dredge each piece with flour or cover with egg and crumbs. Lay in a greased baking pan. Baste every five minutes with two tablespons of melted butter in two tablespoons of hot water. Cook about thirty minutes in a hot oven. Serve with pan gray. \ variation suggests that a cup of cream be put in at the beginning, more added as necessary and that the gravy be made with an extra

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LAMB AND OLIVES COMBINED

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Lamb is the favorite meat dish of the countries of the Near East, where olives, too, are a part of the daily diet. Here is a suggestion for an interesting food combination, borrowed from that far-away land. The chops are cut from the lamb shoulder. Lay them in a sizzling hot-frying pan, sear quickly on both sides. Then reduce the tempera-

half-cup of cream and a cup and a half of chicken stock. Banana Pudding Put three bananas sliced thin in a bowl. Sprinkle with one-half cup sugar. Beat for two minutes two whole eggs and two extra yolks with three-quarters cup dry cake crumbs and one cup of milk. Add three tablespoons of lemon juice and two teaspoons of grated lemon rind. Stir in the sliced bananas. Pour into a buttered baking dish. Bake in a hot oven fifteen minutes. Make a meringue of two egg whites and half a cup of sugar. Brown in oven. Serve hot or cold. Riee Velvet Cream Have a cup of hot rice that has been cooked in milk. Soak a tablespoon of gelatin in cold water for five minutes and mix with the hot rice. Add two tablespoons of sugar, one-quarter teaspoon of salt and one teaspoon of flavoring. Beat for a minute, then let it get cool. When cold, fold in one cup of cream, whipped. Serve with fruit sauce, preserved fruit or whipped cream.

jture, turn the chops frequently and finish cooking at a low temperature. Do not add water or cover the pan. If any excess fat gathers, pour it off from time to time so that the chops will broil, not fry. The chops will require from ten to fifteen minutes to cook. Serve around a mound of ripe olives. Garnish with parsley.

TOAST STUFFS FOWL Onion and Nuts Among Other Ingredients Used. Soften half a dozen slices of | toast in milk and squeeze out the moisture. Brown an onion in butter. Season with pepper and salt. Add to this half a cup of chopped pistachio nuts—walnuts or other nuts will do—one-half cup chopped cocked Virginia ham, a teaspoon of sage and half a teaspoon of sugar. Mix this with the toast that has been squeezed from the milk and stuff it into the chicken. 7 EVANS * 1# TtifflsiirMG FOR ALL PURPOSES

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THE INDIANAPOLIS TIMES

MAKE SOUP Onions and Celery Added to Give Flavor. To make potato soup, peel six raw potatoes, cut in small pieces, cover with cold water and cook until tender. Drain and mash. Return the potatoes to the water in which they were boiled, add a

“FRYERS-29= STRICTLY FRESH jb mmv 2 SEGGS]§ C Hoosier Poultry Market 107 NORTH ALABAMA ST.—LINCOLN 1881

Choice and Appetizing LEAF-LETTUCE For Your Easter-Time Serving Use crisp, tender leaf-lettuce for salads, sandwiches, garnishing—and be sure to serve delicious “wilted lettuce.” Leaf-lettuce is nature’s own spring tonic. -Rich in Vitamins A and B, Especially choice at this season. Ask your grocer or fruit store for Leaf-Lettuce grown by Marion County Greenhouse Growers Association. Everybody Wants Leaf-Lettuce for Easter

! pint of milk, two tablespoons each! | of chopped onion and chopped celery that have been cooked in butter j for five minutes over a low fire. Mix a tablespoon of flour with the butter in the pan and add this to the soup. Keep hot, but below the boiling point, for ten minutes. Put a pinch of chopped parsley on each I portion.

Pineapple Souffle This dessert should be started in the morning. Cut ten marshmal-

ew electric roasters eliminate all odors and fumes while Phoenix Coffee is being roasted —a result I achieved by no other heat treatment. You’ll be delighted with the delicious brano and ° YIX*I^ *' 101l 01 gest improvement made in strength and freshness. VJI At Your independent groLr —. ml Ik'L'J

lows In small pieces with scissors. Put in a bowl with a cup of sweet cream and a slice of pineapple cut

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in very small pieces. Let stand in icebox all day. Just before serving beat with a wooden spoon.