Indianapolis Times, Volume 45, Number 295, Indianapolis, Marion County, 20 April 1934 — Page 29

ArRIL 29,193f

IRON IN FOOD FUNCTIONS AS SPRING TONIC Liver Is Excellent Sourer of Mineral and Also of Copper. A generation ago the need for a tonic to counteract ‘ that tired feeling" in spring was taken for granted. Now. with our newer knowledze of nutrition, a more varied diet throughout the winter months prevents that "spring fever.” Also we have learned that there is a need of iron at all seasons of the year, hut that the iron should be supplied by the food we eat. Liver is our richest food source of iron. Because of its iron and copper content it is a builder of red blood cells and it is of special value in the cure and prevention of nutir'ional anemia. Cultivating a taste for liver is often a matter of proper cooking and of combining it with other food flavors. With the right preparation, beef, pork and lamb liver may be as tasty as calf's liver. Here are two delicious ways of serving liver. I.ivcr With Mushrooms 1 te;i spoon salt 3 tablespoons drippings ti t r.ip sour cream 2 tablespoons onion, chopped teaspoon pepper 1 pound beef nr pork liver I cup mushroom or meat stock , s cup flour 1 cup mushrooms Wipe liver, remove skin, cut into rubes and marinate at least ’2 hour. Brown together with onion in hot fat and continue cocking gently for ten minutes. Make a paste of the cream and flour and add stock and mushrooms, together with the seasonings, to the liver. Let simmer until liver is tender and the sauce is of right consistency. Arid more liquid if needed. Serve on toats or with steamed rice. This may be served in ramekins or timbale cases. Omelet With Liver Wipe liver and remove skin and cut into cubes. Sear in bacon drip-

figTTj & r*iga silllk Meet “Little Mary.” DAILY she trips happily to Kroger's, marketing list in smmTHb hand! And how she loves it, for there \!f. shf is treated like a grown-up! And jl since she has been shopping at KroA _) ger's there '3 money left over in the FULL STANDARD QUALITY TOMATOES .3- 25 I)E LUXE PLUMS 2- 25c COUNTRY CLUB ROLL BUTTER . . >-b. 25 s COUNTRY CLUB CRACKERS c “ -“l9' Corn Flakes “ h 10c Avondale Flour ■ 73c Country Club; large package*. Sugar 10 lb * 49c Peanut Butter *s’ 2.i’i;2lc Fure granulated. Bread 1H 9c Flour Go,d J £-'!£{. o sacy i,b " rT 98c Country Ctnb! sliced twin. Sugar Wafers *lsc Pineapple 2v,=;-35c Thin shell. ’' n i ~ Layer Cake ” cb 29c FRAGRANT Ci'. Or 1 *■>\ I K l .'Oil rarnmel Irert. ■ ffiflG 1S ff m Lux Flakes 22c JEWELS Lux Soap 4 25c COFFEE Twinkle 4 "17c Freshly roasted nml Lb. |C I J&B 1 11 speeded to our Ktore*. Milk Frr-ih. 9c French Brand Coffee lb. 25c |jf% w ifJmi Pint*, each se. Fin *' —Rich—Distinctive ' a , . , . , Country Club CofTeu ÜBCIU BCI ! U T lb. 29c Lipton s Tea Vi- 23c Choice Quality Beef Sale KJO FLORIDA BEEF ROAST ORANCcS ZkISL u. 12c ; 5 Lb. Swiss Roast Lb. 17c * Rib Roast Lb. 23c Bananas Lb.,sc Chuck Roast Lb.l3</ 2 c Idaho Potatoes 10 lbs. 23c For the Oven New Cabbage . . 3 lbs. lOc Steaks lb. 25c Head Lettuce .. Head 10c ror Frv in* r Br S u>.. New Potatoes .. 6 lbs. 25c BaCOn TS.rHH' lb. 15c Southern Yams. .5 lbs. 25c „ . s, ;" d Ex,rs L '" n :, N ? Rlnd Strawberries Pint, 10c C hickens Lb. 24c These prices effective only In Indianapolis. Greenwood. Plainfield. Zlonsville, Mooresvllle, 3lorristovcn, Brow nsburg and Kroger's two Drive-in Markets, Forty-sixth and College and Tenth and Drexel.

JELLIED MEAT SALAD FOR LUNCHEON

Spring is the time of year when | luncheons are most in vogue, so you may want to invite your friends in for a luncheon and perhaps a few rubbers of bridge afterward. The plate pictured above is especially suitable to be served for that occasion and needs only hot rolls, a dessert, and a beverage to complete the meal. The jellied meat salad is flavored with cider. Here is the recipe: 1 cup baked ham. rut in small cubes 2 cups cider 'A cup raisins 2 whole cloves 2 tablespoons brown sugar 1 package lemon flavored gelatin ’t teaspoon salt Soak the raisins in cider until they are plump. Add the cloves, sugar, and salt and bring to the boiling point. Pour over the gelatin and stir until dissolved. Remove the cloves and chill. When it begins to thicken, add the ham. Pour in individual molds and chill until firm. When ready to serve, unmold on to a lettuce leaf. The creamed cauliflower served in butterfly patty shells, is an excellent warm dish for the luncheon. Cook the cauliflower in boiling salted water until tender, then break into flow r erets and combine pings. Season and serve in a folded omelet. For a more substantial dish, make a gravy or a tomato sauce with the fat in the pan, add liver and pour this over the omlet.

with a medium cream sauce to which grated cheese has been added. Serve in butterfly patty shells, made by dipping butterfly-shaped patty irons into a batter mixture and frying in deep hot lard. Baked Eggs With Cheese Put raw eggs in a buttered baking dish. Sprinkle with salt, pepper and paprika, melted butter and grated cheese. Place the dish in a pan of hot water and bake five minutes in a moderate oven. Peanut Butter Cookies Roll cooky dough to one-quarter inch thickness. Spread with a thin layer of peanut butter and roll. Cut in one-half inch slices and bake in a hot oven fifteen minutes.

Fresh Country ns EGGS |3 cte VERY SPECIAL Roasting and £** Raking y. 1 Kj CHICKENS 1 Qj FREE DRESSING Plenty of Parking Space WEST STREET POULTRY CO. II N. West St." Lincoln 9669

THE INDIANAPOLIS TIMES

UNITING FOODS AIDSOTITION Minerals Provided by Liver and Spinach in Combination. Liver and spinach is a tasty combination and it is excellent from a dietic standpoint, so nutrition authorities agree. The spinach is rich in iron and the liver contains not only iron and copper but some other quality, which helps in the utilization of iron. Both foods contain those essential food elements, vitamins. As if to tempt us to eat what is good for us, the flavors combine unusually well. Here is a way of combining liver and spinach into one tempting dish: 1 pound liver Vt cup bread crumb* 3 tablespoons butter V 4 cup cream 3 cups cooked spinach 2 hard-cooked eggs 1 egg, beaten Salt and pepper Parboil liver five minutes. Chop finely and mix with bread crumbs. Add beaten egg, cream and seasonings. Place in a buttered mold, cover with a layer of cooked spinFresh *f JT" EGGS lOC Doz ' Extra Large OA In Boxes “UC Do*. BOYER'S HATCHERY 1.3 H N. Delaware. RI. 5470.

£A NEW AND FINER C I 19 AO O 1 ure BLEND FOR THOSE W IIL JB ||J| MA WL ZS Oven Fresh , WHO WANT THE BEST ■ ■ w -tw *wt * E G COF FEE ;p c; 5k f is not an expensive coffee. Neither ' m ' t JtStk m and m dd flavor more than lives up ———— to your expectations. You could m ffik ■H■■ 4% pay a half dollar a pound for cos- K"p ffl | " iLi Yellow Clings m M No - 1 Tj - fee—hut you couldn’t huy better g C*Hi If iB in Heavy Syrup £ cans lUV coffee. If you are paying a higher ■ ® w price, take a tip from your Regal ■ g xgm gg a g ifc| %Sf ffl 0% P" X. Store owner buy Regal Coffee. LI f 1 SUB 1 glfi 1f Vo „ /I No. 24 "$ iWpocket the difference in price and gg II Kwfl IHg W Cans Mm a* C yy, enjoy as good coffee as money can "" 1,1111 1 K CREAM CHEESE . 17 (; --s LB * EL ® BUTTED Gold Brook in Li- Lb - .. pr I 1 [ill Prints, fresh churned Lb. Q L “Tree-To-U” ORANGES Lb. 21c Grown under the most modern and scientific Tnmafn in Van Camp’s. Can CT- methods to produce a fine flavor-Tree Ripened I OITIaTO OUUP and rushed direct to Regal Stores. Every orange Mfci. ‘ -A- \)>A f | stamped “TREE-TO-U,” insuring you the finest .. J Dg-xr Regal No 2 Can 1k- freshest grown. Dill Pickles Little Sport QtJar 15c <G| lb. ftMustard Resal Qt Jar 13c BAG Soda Crackers 2 19c Bananas Velio,. Ripe 4 Ebs. 23c Green Beans Lb. 10c Wheat Thinsies Pk " 14c 2 Pkss> 27c New Cabbage 3 Lbs. 10c New Peas Lb. 10c Listen over STRAWBERRIES Ripe 2 27C FINE QUALITY MEATS P ,dDutch i :le? !I S ® r BEEF ROAST W —-1414 c 4asa?r 3cZOc s ks dbacon >sss.a i “ BOLOGNA ti Macaroni & Cheese T * 1Q E A chronium Nut and s ced or in Piece. Luncheon loaf. Smoked Picnics “S™ i*l3V4c PURE LARD “• z Lb, 17c While They Mm PkgS. MmjC -—— JJLLO PINEAPPLE 2 39c t \ SUGAR Fine Granulated 26c Xygi 3 c BAKER'S COCOA m b 12c OVALTINE ** 39c Hoosier Cold POST TOASTIES 325 c CALUMET -27 c “t h ,n r. For Superior Van Camp MILK 3 “ 17c ‘pCisr if; Royal Baking Powder -37 c chipso M Prices Above Effective in Indianapolis, Large Q Beech Grove and Plummer's mm

ach which has been put through a colander and garnish with slices of hard-cooked eggs. Place in a pan of hot water and bake in a slow oven, 325 degrees. When firm, unmold on a platter and serve with creamed tomato sauce. Ice Box Dessert A delicious ice box dessert can be made from stale chocolate cake crumbs and whipped cream. Combine the two ingredients, add a few chopped nuts and put the mixture in the ice box to chill until firm. Serve plain or wdth a fresh fruit sauce.

Marion Poultry Go. m 1022 S. MERIDIAN ST. DREXEL 3441 m ALL POULTRY DIRECT Sj| FROM INDIANA FARMS I Boiling I CHICKENS Lb. J)C I SPRINGERS Lb. 14c r PLENTY OF HENS jap Durk. Gpp.p and 1931 Fries I FRESH £ DOZ. OQ ■ EGGS I DC 2 forZdC FREE DRESSING Plenty of Parking Spare

? WARNING!] Be Sure the Name a on Bottle and Cap w are the Same Vi INDIAN APOLIS DISTRIBUTORS c PussteuAyij€4. ?\eAh* MILK

STRICTLY mm so EGGSI 5 c Hoosier Poultry Market 107 NORTH ALABAMA ST.—LINCOLN 1881

LI. 5496-97 f /I RENWALD’C I QUALITY MEAT MARKET f k £j ff 26-28 N. Delaware St. V/llr CREAMERY BUTTER. Lb. 24c IVA EGGS. FRESH IN CTN., 2 Doz 31c J LARD. PURE, 3 Lbs. for 23c CHEESE, FULL CREAM 17c BEER SALE 3ee * *" sc> Fresh Smoked Hoosier ind. club ... 1.95 y ea | Breast 8c Fans in cu y ::; Veal Roast 10c |(J C 11C Champagne Veal Chops lOcj s c ™; :::: US veal Leg Roast, I2V 2 c centiivre ...2.i0 Lamb Stew 5c smoked Hams "■ 005 Lamb Shoulder 10c Cottage Sm<> g P( , Budweiser 2.75 1 Pork St ak, 2 lbs. 29c I Butts n ' r 'l J’J* Bacon 2 lbs. 31c tM Kingsbury .. 2 I Bacon r \” F „ 1 Up 1 12 1 4c | TRY A WANT-AD IN THE TIMES. THEY WILL BRING RESULTS.

PAGE 29

CONFUSION ENDED ON BRAN New Ruling Makes Labels Accurate To protect the huying public, the United States Food and Drug Administration has advised that every package of cereal labeled “Bran’’ state on the label exactly what it contains. Before this ruling, even partbran products were sometimes mistakenly referred to as “Bran.” It was not easy for the purchaser to distinguish between a cereal that was entirely bran, or all bran with flavoring, and another that was mostly wheat. Kellogg’s All-Bran is labeled “All-Bran Deliciously Flavored with Malt, Sugar and Salt,” a statement which describes the product fairly and honestly. Kellogg’s Ai.l-Bran has won millions of friends because it corrects most types of common constipation safely and pleasantly. It furnishes generous “bulk”—needed to promote normal elimination. However. All-Bran Is not a “cure-all.” Certain types of intestinal disorders should be treated only on a physician’s advice. When you buy a bran cereal, for the relief of constipation, read the wording on the package. The facts are there! Make sure by asking * for Kellogg’s All-Bran.' It furnishes “hulk” in a form for satisfactory results. / At all grocers. Tn the red-and-green package. Made by Kellogg in Battle Creek,