Indianapolis Times, Volume 45, Number 295, Indianapolis, Marion County, 20 April 1934 — Page 27

■APRIL 20, 1934 _

TWO RECIPES OFFERED FOR SPRING MEALS Nutrition Food Essential in This Season; New Dishes Help. Appetites are apt to be capricious in spring, and yet there is need for nutritious food. This is a good time to introduce new and flavorsome dishes to your family. For instance, try this way of preparing ham on the luncheon menu of a bright spring day. Ham With Orange Sauce Panbroil a center slice of ham. For a slice cut to •'h-inch thick, allow twenty minutes for cooking. When done, remove to a hot platter and surround with slices of peeled oranges. Measure 2 tablespoons of fat from the ham, add 2 tablespoons of flour and cook until lightly browned. Add 1 cup orange juice and blend well to avoid lumps. Cook for five minutes Pour sauce over ham. With spring vegetables coming into the market, the problem of what to serve should not b° difficult at this time of year. Make use of

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Evcrv scientific authority savs "Beet Sujrar and cane sugar are identical.” Your t nited States government says so. Your state authorities sav so. Tliat being a fact, please consider this: Sugar Beet* are raised by Indiana, Ohio and Michigan farmers and wage earners. They can not make a living unless vou buy their product—that's clean highly refined licet Sugar. Beet Sugar Made in Indiana, Ohio or Michigan is 1009* pure. For every household purpose Beet Sugar has no superior. The farmers and wage earners of Indiana. Ohio and Michigan ask your co-operation. It will not coat you au extra penny. Buy, Use and Boost BEET SUGAR lad Lana. Ohio and Michigan Made Beet Sugar is available ia 5-10-25 and 100 lb. sacks. For sale at all grocers. Farmers and Manufacturers Beet Sugar Association, Saginaw, Kick

LUNCHEON MENU Pinrapple Corktail Baked Ham Savory Apple Jelly Sauce Buttered Avpararaa \>crtable Salad Bowl Baking Powder Bisruit* Gingerbread Foamy Sauce Coffee

a variety of vegetables in combination with broiled steak in this fashion: Broiled Steak Broil the steak as usual and place in the center of a large platter. Arrange three or more vegetables, which have been cooked, around the meat. Buttered green string beans, baked tomatoes, special baked potatoes and cauliflower make a good selection. Since the oven must be lighted for some time to get it hot enough to broil the steak, it is a good idea to utilize this oven heat to cook the vegetables. Cauliflower may be boiled in a heat-proof casserole in the oven and the potatoes and tomatoes baked at the same time. A potato may be baked and then cut in two lengthwise, the inside taken out, mashed, seasoned and put back. Then sprinkle the potato with grated cheese and put under the broiler flame to melt the cheese and brown. Floyd Bennett field. New York’s municipal airport, has been made the executive headquarters of the eastern air mail zone.

VEAL COOKING METHOD GIVEN Differs From That Used in Preparation of Other Meats. Housewives who have excellent success with other kinds of meat sometimes complain that the veal they cook is dry and tasteless. This may be because they follow the general rules for cooking beef, lamb and pork, whereas veal presents a problem all its own. Veal contains very little fat but has a high water content. If not cooked pr'operly, the water is driven off and the meat becomes too dry. For this reason it can not be broiled or panbroiled and it is the only meat which should be roasted in a covered pan. It should be browned first for fifteen or twenty minutes, then covered. No water is added. The flavor of vea! is especially good when it is cooked with sour cream as in the recipe below. Known as Hungarian veal chops. Trim veal chops neatly and flour well. Season on both sides with salt and popper and brown in butter. When nicely browned, pour a

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THE INDIANAPOLIS TIMES

STUFFED PEPPER "rabmeat Green peppera Celery Lettuce Mayonnaise Stuffed olives Salt, pepper Make salad with flaked crabmeat, celery, mayonnaise, and seasonings to taste. Cut two-inch slices from whole green peppers, remove seeds and pith, and place each on crisp lettuce. Fill with crabmeat salad and garnish with a slice of stuffed olive.

cup of sour cream over the chops and cover. Simmer until the meat is very tender. Remove to a hot platter, garnish with tomatoes sliced thickly, dipped in melted fat and sprinkled liberally with cheese, then browned at the top of a very hot oven. Thicken the liquid in the pan. adding more cream if necessary and strain over the chops. Carrots and Corn Melt two tablespoons butter in a skillet, add one-half a green pepper, shredded, and half the contents of a No. 1 flat can of whole kernel corn, and saute five minutes. Add the drained contents of an eightounce can of diced carrots and one tablespoon chopped pimiento, and season with salt and pepper. Continue cooking until a golden brown.

SUNDAY SUPPER IDEAS OFFERED Creamed Dishes. Sandwiches and Meat Cakes Suggested. • Sunday night supper may be the most enjoyable meal of the week. It offers a fine chance for informal entertaining, inviting one's friends to drop in at any convenient hour. Have the main dish something easy to prepare and which can be stretched to serve a larger number than you originally planned for, if that should be necessary. If it can be made ready ahead of time, either while you are preparing Sunday dinner, or even on Saturday afternoon. so much the better. There are many creamed dishes which can be prepared a day in advance and which need only to be reheated and served on freshly made toast. Creamed veal or creamed sweetbreads or lamb require only the accompaniment of potato chips, a relish and cake or fruit, with a beverage, to form a most satisfactory supper. Individual veal shortcakes are a

means of making this dish stretch to meet unexpected demands. You can make a batch of baking powder biscuits on short notice. Split the biscuits open and pour the creamed veal over them. Toasted sandwiches are also good for this evening meal. Any kind of sliced meat may be used for filling. A toasted ham or bacon sandwich, with grapefruit salad, makes a pleasing combination. You might borrow an idea from the restaurants and serve doubledecker toasted sandwiches, using two kinds of meat, for example ham and cold beef. Or bacon or ham might be used with cheese or sliced tomato or a fried or chopped hardcooked egg.

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HAM BAKING EXPLAINED Twenty-Five Minutes Cooking for Each Pound Required. Mix a tablespoon of prepared mustard, one-half cup brown sugar and one-half teaspeon of paprika and spread this over i twelve-pound ham. Put it in a baking dish with one-half cup vinegar and one-half cup boiling water. Cover the dish and bake in a moderate oven, allow-

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ing twenty-five minutes to the pound. When the ham is done place it on a platter and spread savory apple jelly sauce over it. Ilf You Want Early niornlrii; ilcllrery on qoalfty milk. Just phono East End Dairies, Inc, CHorry S‘>l!) 577 No itUhland