Indianapolis Times, Volume 45, Number 289, Indianapolis, Marion County, 13 April 1934 — Page 26

PAGE 26

SURPRISE FOOD SUGGESTED TO COAX CHILDREN Aids in Solving Problem When Play Becomes Too Important. < Unless there is a special inducement, youngsters are sometimes so ■ly engaged in play that they iorget to eat. Once, twice, and Mn.etimes mere, they must be to dinner, then only to bolt ®eir food and rush back to piay. mothers have tried to ti>:h young Johnny how important f®od really is and that he should flpte plenty of time for the meal, this scheme is not always sucBssful. have resorted to bribes in order to coax him to take time to eat, but even this becomes an old story when he becomes so engrossed iil piay. Os course, the inducements which appeal to one child may not prove to be an attraction to another, since children are so different, in ♦temperament and personality, so ;ycu may And it a case for individual |Biucy. Many resourceful mothers have .solved the problem by injecting the .surprise elements into the meals. By 'nature, a child is always interested jin something different and something new. Here are a lew suggestions for meat dishes which will :Please the youngster. Hidden Sausage Select large potatoes of uniform size. Wash thoroughly. Remove .the center portions with an apple corer. Fill eachc cavity with a small pork sausage. Place the potatoes in a shallow baking pan and bake in a hot oven ■until done. The potatoes may be pared, but then they should be rubbed with butter or bacon fat and basted once or twice during baking. The little pork sausages may be ;bakod inside a roll of baking powder biscuit dough to make what is known as "Pigs in Blankets.” Combination Suggested Meat dishes combining vegetables land meat are especially good for children, for the addition of jmeat to vegetables not only adds ,valuable food properties, but also makes the whole dish more tasty. “ Make your soups with meat broth and serve meat in your stews; the lyoungsters will like them. Os course, new dishes and new combinations surprise the children and so often anew and fanciful name for an old dish does the stunt. Instead of just ordinary stew combine the vegetables and meat with •baking powder biscuits and make a meat pie. This is just a stew with a hat on, but it is one of the youngsters will like. Broiled Tomatoes Cut tomatoes in rather thick slices. Lay them in a pan with melted butter, season with salt and pepper, sprinkle with fresh bread crumbs and broil until brown on both sides.

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RETURN OF ALE BRINGS BACK DISHES OF OTHER DAYS

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!>l X BA Service The return cf ale has served to bring back to popularity many dishes that were favorites during the gay 90’s and early 1900’s but which were dropped from menus during the prohibition years. English mutton chops with kidneys are outstanding in this group. A great favorite with epicures of a generation ago, this

Sunday Supper Ideas

BY GRACE VIALL GRAY Recently I talked with a clever mother who has solved several \ problems by encouraging her rather j reticent daughter to invite friends i in to Sunday supper. Father and mother, it seems, cleared out—-went to call on friends they had been intending to see for years past. They renewed friendships while daughter was forming new ones. Left alone with the duties of hostess, the heretofore shy girl gradually came out of her shell and developed into a good mixer. Her ! home, and particularly her kitchen, became the center of interest Sunday evenings. Here, without parental dictation, chafing dish delicacies, casserole surprises and oven dainties came to pass. Each guest contributed his part in the preparation of the dishes, the setting of the table, and the serving. The daughter grew so interested in her Sunday suppers that she planned menus days beforehand, and saw to it that the cupboard held the necessary supplies. This wise mother is to be complimented for handling her problem in such a wholesome, domestic manner. Asa result, she now has an interesting and popular young woman in her home, instead of a I timid bookworm. The daughter has come into her own . . . through Sunday suppers. Many, many youngsters would prefer to stay at heme, if they Corn Salad Marinate the contents of a i twelve-ounce can of wnole kernel j corn and one-half cup of grated i or finely chopped raw carrot in ■ cne-third cup French dressing for i an hour or so in the refrigerator. Add one-third cup shredded ripe olives, and serve in a nest of lettuce. Kidney Bean Stew.

Wash a cup of dried kidney beans and soak them over night in cold water. Put them on the stove in cold water and cook until tender. Add two cups of canned tomatoes, two sliced onions, one cup of macaroni broken in small pieces and salt and popper to season. Cook slowly about half an hour or until the macaroni is tender. Meat and Rice Cakes Mix these ingredients together! thoroughly: One cup of chopped I beef, two cups of cooked rice, one ! raw egg. one onion chopped fine and salt to taste. Make into little j flat cakes and bake fifteen minutes in the oven or brown them in a frying pan with a little hot fat. Beef Suggested Beef, it is agreed, is an excellent I food for children because it furnishes -valuable proteins, minerals and vitamins which they need. It may be fed to even the very young child in the form of scraped beef or broth. As soon as he is able to chew, he may have meat in other forms. Suited to Children Broiled steaks and chops and roasts, served with their own juices, are especially well siuted to the child's meal. Stews, too, are good because of the combination of vegetables which are more acceptable because of the meat flavor. Creamed Asparagus Cook asparagus until tender—j then pour over the long unbroken pieces enough white sauce to cover. Serve on slices of crisp toast and garnish with slices of hard boiled j egg. Meat Loaf Mix together one pound chopped i beef, one cup bread crumbs, three- j fourths cup of canned tomatoes, one onion cut fine and salt to taste j Put in a greased baking dish and ■ bake forty minutes. WHY LIMP? End that Callous ■ Pressure and friction make callouses. Pain eases at once with springy SEALTEX bandage. SEALTEX sticks only to itself, not skin or hair. Comes off like your stocking! Walk in comfort. At all drug counters, 10c, 25c and 1 50 c sizes. EHOTtfJrn _ . \

recipe is again becoming first choice cf "men and women who like a hearty dish with their mug of ale. While it is not difficult to prepare tasty mutton chops, great care must be exercised. They call for more than just placing under the broiler. Leave all the fat on the meat. Place a kidney in the center of

might invite their own special friends to the house for a supper served in their own free and easy manner. Give the kitchen and dining room—and yes, the living room, too —over ,to the young people at least once a week. And remember, boys enjoy entertaining as well as do the girls. But if they are to have popular Sunday suppers they must plan their menus carefully. Home-canned foods with their many possibilities offer an excellent solution here. Prepared chicken, for example, is always a favorite; so are certain fish salads and fish loaf. And, of course, there must be home-made pickles. Pickles to serve with the club sandwiches; currant or mint jelly for cold roast lamb—sandwiches, and orange marmalade for the hot buttered toast. An excellent idea might be the Sunday supper shelf —a special compartment in the cupboard on which things for this important occasion would be placed during the week. Cold Sliced Chicken Loaf Spiced Peaches Hot Biscuits—Grape Jelly With the addition of tea, chocolate or coffee, this is sufficient for any one. Os course a slice of delicious home-made cake, or canned fruit, or a fruited gelatine could be added for those who have a sweet tooth, as most of our youngsters have. Shall I give you the recipe for the chicken loaf? Crumble 20 soda crackers and cover with Ys cup chicken stock, poured off jar of canned chicken. Add 1 egg well beaten, V s teaspoon minced onion, 1 teaspoon minced parsley, salt and paprika; mix and add IV2 cups home-canned chicken (or cocked chicken) put through fine knife or food chopper. Mix well, pack into a greased bread pan and bake in a hot oven <4250 F.), until top is browned.

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THE INDIANAPOLIS TIMES

each chop, wrap the flap around it and put them uhder a very hot broiler for about five minutes. Then reduce the flame and allow the chops to cook very slowly, at least for thirty or forty minutes. In this way, by searing first, all the juices of the meat are retained and the flavor gradually brought out. Serve one chop and a moderate portion of broiled sausage and bacon, which have been cooked separately, to each person. English mutton chops always call for baked potatoes and a condiment such as English mustard chow-chow or pickled walnuts.

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SOUP MADE OF GREENBEANS New and Novel Creation Passes Experimental Kitchen Test. Anew and novel kind of soup is ever welcome. Soup is the “right foot” the dinner puts forward. This particular recipe has just been created and tested in a leading experimental kitchen. Green string beans, together with onions, are cooked in butter until tender, in a tightly covered kettle. Every speck of flavor is retained and blended with the other flavors —and color is apparently improved. Evaporated milk contributes creamy smoothness and nourishing qualities. The recipe is as follows: 3 tablespoons butter 1 pint finely cut string beans X tablespoon minced onion 1 teaspoon salt Dash of pepper Dash of cayenne 2 tablespoons flour 1 pint boiling water 1 tall can evaporated milk Melt butter. Add beans, onion, and seasonings. Cover and simmer until vegetables are tender, about twenty minutes, stirring occasionally. Do not let vegetables brown. Sift flour over vegetables. Stir to blend well, then add boiling water, and boil until mixture begins to

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thicken. Add milk and heat thoroughly. Serve with grated cheese. To make a delicious and more unusual soup, use water in which bunch of watercress has been boiled, in place of water called for in recipe. Canned beans may be used.

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Molasses Cake Put a cup of .molasses and a cup of hot water in a bowl and stir until blended. Into another bowl sift two and one-fourth cups of flour, one teaspoon salt, then mix in onefourth cup of melted fat. Combine

-APRIL 13,1934

with the molasses. Mix well. Pour Into greased tins and bake thirty minutes. One teaspoon of ginget may be used in this recipe. The monkey wrench was named for its inventor, Charles Monck.