Indianapolis Times, Volume 45, Number 289, Indianapolis, Marion County, 13 April 1934 — Page 27

APRIL 13,1034

TONGUE WILL GIVE VARIETY TO MEAT DIET Combining With Mushrooms Among Methods Suggested. "Variety! Variety! Variety!" is the re-echoed cry of the housewife when the p’.ans three meals a day, every day in the week, every week in the month, and every month in the year. She Looks about for something new and something different. There are many meats which we seldom serve, chiefly because we do not know how to prepare and cook them. Here are some suggestions to add variety. C hartreuse of Tripe Prepare about a pound of tripe for cooking by cleaning and removing any loose skin. Start in cold water, bring to the boiling point, drain, add boiling salted water, then cook, below the boiling point, until tender, about four hours. Cut the tripe into very thin shreds, and then out these crosswise ! into inch long pieces. Slice a Spanish onion in very thin slices and rook in bacon fat or butter until the onion is yellowed. Add the tripe and let it get hot clear through, but be careful not to let it burn. P>lend in two tablespoons of flour and a cup of stock or water; stir until it boils and the flour is cooked. Season with salt and enough paprika to give a red colors. Serve in a deep dish with an inch-thick blanket over it, consisting of fresh chopped greens—watercress or lettuce, or cooked spinach. Tongue Tongue, either corned smoked or pickled, offers great resources for new and different dishes. It may be cooked in many different ways—fried, baked, braised —but however it is served it must first j be prepared by cooking in water. Wash the tongue in cold water, i cover with hot water, and cook slowly until it is tender. This requires four or five hours. Then remove the skin and hard parts. The skin comes off most easily when it I is hot. If the skin does not come off easily, the tongue is not done, so return it to the water and cook it more. It may be served either hot or cold or prepared in various combinations for serving. Raked Tongue and Mushrooms Cut the cold boiled tongue into slices one-half inch thick. Slice the ! itiushrooms and spread them flat on the tongue in a baking dish. Scatter balls of butter over them. Bake forty-five minutes. Prepare a gravy by browning four tablespoons flour with two tablespoons biittcr, and adding slowly two cups broth. Pound to a paste three boned j anchovies and a teaspoon minced i onion. Add these and a tablespoon j lemon juice, salt, and pepper to j the gravy. Pour this sauce over j the tongue and mushrooms and bake for another twenty-five minWt es.

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COOKIE JAR CAN BE FILLED BY USE OF TEN-MINUTE RECIPES

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ftv \EA Srrrice In the old days, filling the cookie jar constituted a full day's work for mother. But modern cookies entail no such amount of labor. Here arc ten-minute recipes—the newest cookie shortcuts —that are failureproof and so easy that the children can turn them out. You don't even have to roll or cut these cookies! The horseshoes on the cookie plate in the picture are coeoanut maearons. Mix one-half cup sweetened condensed milk, two cups of shredded coeoanut, and, if you like the flavor, a teaspoon of vanilla. Drop by spoonfuls on a well buttered pan. Shape with tlie finders

HAM PROVIDES VARIOUS DISHES Impromptu Meals Cn Be Prepared With Little Kitchen Work. A whole ham, which may be baked at home or purchased already prepared in the market, is a grand source of impromptu feasts. Even a small amount can be used to make .such delicious dishes as serving ham. prepared as the following: 1 Cup cold rooked ham, chopped 3 hard-rooked ejßs 1 7 rup cream ',■> teaspoon salt Pepper and paprika 1 teaspoon minced parsley Add the ham to the cream which has been heated. Rub the yolks of the eggs through a sieve: chop the whites finely and add to the ham mixture. Season, heat thoroughly; serve on toast. Sprinkle with the

minced parsley. I 1 •• cups white sauce 2 cups chopped ham 1 cup cooked mushrooms 1 Rreen pepper I pimento 1 teaspoon salt H teaspoon pepper | Cut the ham in small pieces. Add ham and other ingredients to white j sauce, which can be made with 2 tablespoons butter, 3 tablespoons flour, 1 cup milk and 1 teaspoon | salt. Mix the flour and water until ; smooth, add a little more cold waiter to make it thin enough to pour, | add flour mixture gradually to ! scalded milk and salt and butter, stirring constantly until thickened. Apple Snow To two cups of grated sour apples add five tablespoons of powdered sugar, mixing it in gradually, then the whites of two eggs. Beat thoroughly. Pile this in pudding dish and around it pour a custard made ! of two egg yolks cooked in a cup of hot milk, flavored with vanilla and | sweetened with a tablespoon of j sugar. Cook the custard in a doui ble boiler about six minutes,, stirring constantly. Grapefruit With Fish One of the many uses of grapefruit juice is as a flavoring for fish, i If the fish is soaked in it ten or sisI teen minutes before being cooked the tart juice will add a tang that counteracts the blandness of fish : and that will give a distinguished flavor.

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into horseshoes. Bake in a moderate oven, 350 degrees, until a delicate brown. The ‘‘lucky’’ four-leaf clover of confectioners’ frosting decorate a new shortcut version of an old fashioned cookie. Sift one cup of flour and one teaspoon baking powder together twice. Add one egg slightly beaten, two tablespoons of melted butter, three-fourths cup sweetened condensed milk and onehalf teaspoon vanilla. Blend thoroughly. Drop by teaspo®nsfuls onto a buttered pan. Bake 10 minutes in a slow oven 325 degree. Makes two dozen. When the cookies are cool, decorate them with four-leaf clovers which are made by pressing simple confectioner's frosting, which has been tinted green, out of a pastry tube. (An easy recipe is to cream two tablespoons of butted with onequarter cup of sweetened condensed milk. Add, gradually, one and onehalf cups of very finely-ground confectioner's sugar, sifted, and beat until the frosting is smooth, creamy and light in color. Add one-half teaspoon of vanilla.) This frosting can be tinted any color by adding a speck of food coloring. For chocolate crumb cookies, melt two squares of unsweetened chocolate in a double boiler and add onethird cup of condensed milk, stirring over boiling water five minutes until the mixture thickens. Add one cup of toasted bread crumbs, a few grains of salt and one-half cup of chopped walnuts. Blend thoroughly. Drop by spoonfuls on to a buttered baking sheet. Press half a walnut or pecan into each cookie. Bake ten minutes in a moderate oven, 350 degrees. Makes two dozen. To make marathon nut cookies, thoroughly blend one cup of sweetened condensed milk, one cup finely chopped nut meats, one cup of dry bread crumbs, one-half teaspoon of salt and two teaspoons cinnamon. Drop by spoonfuls on buttered baking sheet. Bake min-

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THE INDIANAPOLIS TIMES

utes, or until brown, in moderately hot over, 375 degrees.

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SANDWICHES OFFER BREAKFAST CHANGE Fruit, Cereal and Coffee Complete Menu. Have you ever thought of serving sandwiches for breakfast? A hot layer sandwich with toast, a meat, a vegetable and eggs will be a good menu. Add to this a fruit, a cereal and coffee, and you can be sure that your men folk will start off for their offices content. Here's the ; menu for such a breakfast: Stewed apricots, cereal with cream, hot layer sandwich and coffee. And here's the way to make the hot layer sandwich: Frizzle four slices of thin cold boiled ham in a hot skillet, and lay I them on four rounds of hot buttered toast. Have the asparagus tips from a 10'j-ounce can hot, drained and buttered, and lay them on top of the ham. Poach four eggs and place on top of the asparagus.

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