Indianapolis Times, Volume 45, Number 301, Indianapolis, Marion County, 27 April 1934 — Page 24

PAGE 24

NEW METHODS EXPLAINED TO PREPARE LAMB Recipes Offered With Idea of Relieving Monotony for Housewife. The homemaker who finds a real pleasure in planning and preparing meals that are different from the ones she served last week or last year will like these lamb receipes. Oven Barbecued Lamb Leg Wipe with a damp cloth and s'-a--Bon with salt and p°pper. Place in a hot oven in open pan, brown for twenty 'to thirty minutes. Baste v ith sauce on both sides, place in an uncovered roaster with one cup of water. Baste and turn every 30 minutes. Cook slowly for one and one-half hours. Hasting Sauce Sauce made of the following ingredients is used for basting: Juire of 1 lrmon 2 tiblr.poon. Worcestershire sauce 1 caspoon pickline spices * 1 teaspoon mustard Vi cup vinegar 1 tablespoon eavenne pepper 2 tablespoon salt 1 cup water English Lamb Chops Remove the superfluous fat from thick lamb chops, place between the folds of a towel and flatten with a cleaver. Mix on a plate one tablespoon nf j olive oil with one teaspoon of salt and one-half teaspoon of pepper Roll thp chops in this mixture. Broil them on one side only for three minutes; put them aside to cool. Spread the cooked side with cold bechamel sauce, one cup cream sauce to which one unbeaten egg yolk has been added. Sprinkle thickly with bread crumbs, which have been mixed with a little Parmesan cheese. Place the chops in a buttered frying pan, baste with melted butter and bake in a hot oven for fifteen minutes. Serve on a warm plate, garnished with bacon curls and surrounded with panfried parsnips LIQUORS SET AFIRE IN COOKING PEAR FLAMBE Brandy and Cordial Used for Chafing Dish Recipe. To prepare pear flanbe, peel a J large, hard green pear and boil it | in half water and half w'hite wine, j enough to cover it well. Then add j a lot of sugar, the grated rind of j half a lemon, a stick if cinnamon j and six cloves. Boil until the pear is soft, then ' take it from the syrup and boil syrup until thick. Place the pear in a chafing dish, pour brandy and a cordial over it and set afire. The cordial may be cnart reuse or benedictine. After the liquerurs have burned a short time add a tablespoon or two ol the syrup and serve. Man has done more in the last 5.000 years to alter the earth's surface than nature has done in five ! million years. '

B Gifts of JEWELRV You can give fine jewelry to those you want to please / )iA and you can pay for it conveniently as you wish at Dee’s. /// \ How much better is this plan than to spend the ready y( \ ■ cash you now have on something neither you nor the yj\ ) ' receiver cares anything about. y l ft hi 1: :RS YOl TMB MO*T LUtKR.AL TERMS! • ADORABLE Diamond Solitaire "LOVE MATES" I *\9 75 Diamond^of 5, ™ond wedding band perf Complete . _ _ Bu,ova Baguette / Link S Q 5 S tMd r te with Brace- M ■ dependable Don’t I graduation special |&S $29' 75 \ Wrist Watches +% 95 SI.OO a Week! Complete Kith Bracelet | High School Wwi- Here’s a gift she Rings and WSr M will proudly fins show every one. 98c wmiKmimmim Choice of styles. ip 50c Down!

KITCHEN HOLDS LURE FOR DIPLOMAT

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Mrs. Ruth Bryan Owen, right, may be United States minister to Denmark, but she hasn't lost interest in the goings-on in a kitchen. Here you see the famous daughter of William Jennings Bryan discussing a recipe with her hostess, Mrs. Laurence A. Steinhardt, wife of the United States minister to Sweden, in the latter’s Stockholm home.

MIXTURE SAVES TIME Suggestion Made for Serving Baked Potatoes. Instead of putting a piece of butter into each slit on the tops of the baked potatoes, waiting for it to melt and then sprinkling with paprika and chopped parsley, try melting the butter in a pan with paprika and parsley, when the potato skins have been slit and they are ready to lie taken to the table, pour a tablespoonful of the mixture into each one.

SATURDAY SPECIAL DRESSES (N pn QC %L. Spring styles in lovely silk frocks for every occasion . . . _ C gorgeous prints and |H JM (' k # combinations . . . f*- * '

HALTS SILVER TARNISH j Chest Will Keep Flat Pieces Shiny for Long Period. It’s not much fun to have nice silverware if it's always tarnished and black when you want to use it. Why not invest in a tarnish-proof silver chest that will keep your flat pieces shiny and clean for months at a time? China uses the lancelet, a transparent sea animal, for a food.

THE INDIANAPOLIS TIMES

VERSATILE ROLE IN FOOD PLAYED BY PORKCHOPS Varied Cooking and Serving Will Provide Wide Menu Variety. If pork chops are simply pork chops to you and nothing more, try these varied ways of cooking and serving them. You’ll find they are particularly good prepared according to the following recipes: Select loin chops, trim the fat a little, make a gash two inches long, then slit the meat the full length of the bone on the inside and fill with dressing to which has been added a quarter of a cup of chopped apple. Season each one nicely, dip in flour and place in a dripping pan in hot fat cooked from the trimmings and roast in a slow even. 300 degrees. When nicely browned on the bottom, turn the chops to cook and brown on the other side. It will require about an hour for the entire cooking, and yet when served the chops w r ill be tender and moist, much like well-cooked chicken. They are especially good when garnished with prunes which have been dropped into the pan with them ten minutes before serving. Slit the prunes, previously steamed, remove the stones, and fill with chopped apple before cooking. Pork chops may be very well cooked in a casserole. Pork Chops en Casserole fi chops, 1-inch thick 1 medium onion 1 small green pepper 1 can tomato Soup 1 cup water 1 teaspoon Worcestershire sauce Sait and pepper 1 bay-leaf Brown the chops nicely in a frying pan. Place in a casserole. Cut the pepper into thin strips and the onion into thin slices and brown in

speela£ s€ifc of | i&Wk ucatc m U Tw At* P Mnwiheste Thic Woib.gHH> A Af \ BJT f H_|| A L A £ Swift’s Premium Skinned W^M SMOKED HAMS ~5““ Lb - lOC PICNICS 4to 5-Lb. —Shankless “■ I3c FRYERS Extra Fancy Lb 25c BACON 3to 4-Lb. End Piece “15c CHICKENS for Stewing 23c Beef Pot Roast she -■ 10%* RIB ROAST Standing Lb. 19c SHORTENING Lb "c PORK ROAST l 0 Rib End Lb ’ “15c BABY HADDOCK Fillets Lb. Isc Sirloin , round COUNTRY ROLL " " " One Guaranteed'—Bulk "" B UT TE R FRESH EGGS Lb * AiO C I Doz. 15c (Polk’Tsweet F Cream, Lb-, 28c) f (Sunnybrook Carton, D OZm 19c) C 9 | AW% FINE GRANULATED C _Lb. C (Pure Cane Sugar Bag- AJ C APPLE SAUCE 325 c NUTLEY Margarine 0 Lbs. 25c CHERRIES No cl. o 50c SEMINOLE 4 Rons 25 C SALMON SOAP P „*&Ernr 10 b ”*2sc GRAPEFRUIT E T~; d N ' C J 10c PRESERVES Page 2 Jars 35c PRETZELS N. B. C. —Slim Jane Lb. 25c SALMON S TP 2 SSI 35c SOAP CHIPS Task 5 Pkg. 25c CORN Maine Cl ID lONA BRAND "T (Gold Medal or Pillsbury’s 24 8^- 97 c) Jg V CAKE bus?wX Each 25c PICKLES Maß '£„r" n '' 2 29c GINGER ALE 8c BISQUICK % 29c SARDINES B irr p .ro!;rou a 4 cans 25c BREAD ISKSI B ?“ 15c Jr P Indiana Club—'3 Bots. 25c plus bot. charge) <£ OQ in beer stores only—plus case and bot. charge. *** I BREAD Grandmothers =^a f 9c 8 O’CLOCK COFFEE Lb 21c FIG BARS Bated Lb lOc RED CIRCLE 23c PINEAPPLE sneed 2 N 35c BOKAR COFFEE m 25c DlklC A DDI C delmonte O No -10/. wT I WT LiEi Crushed or Sliced Mm\ Cans Jr m aj m! ■rni wm iwi in POTATOES Idaho IMll 15 peck 29c BANANAS Lb 5c WINESAP APPLES 3“• 19c PEAS 2 Lb! 17c HEAD LETTUCE Head |o c ONIONS tJx.T as. Lb 5c BUNCH CARROTS Bunch s e

A x P FOOD STORES

the pork fat. Pour over the pork chops, together with the tomato soup and the water. Add seasonings, cover and bake in a slow oven, 300 degrees, for about one and one-half hours. Utilize the heat of the oven to bake potatoes, which go nicely with these deliciously flavored chops. Purchase six shoulder pork chops. Dredge with flour and seavson with salt and pepper. Sear both sides; reduce the heat and cook thirty minutes. Put a layer of hot cooked spinach in a casserole and arrange the chops on top. Have ready one and one-half cups thin white sauce and just as you remove it from the fire, add two beaten egg yolks to it. Pour sauce over chops and spinach and sprinkle liberally with grated cheese. Place in a hot oven or under broiler flame to melt and slightly brown the cheese. Still another way is to bake the chops with pineapple. Baked Pork Chop 6 chops, 1-inch thick Flour • 6 slices pineapple. Salt and pepper Celery salt 6 tablespoons boiling water Dredge pork chops with flour. Add pepper, salt and a bit of celery salt, when nicely browned, add the hot water and cover the pan closely. Cook in a slow oven for one and one-half hours. About fifteen minutes before the chops are done, cover each chop with a slice of pineapple and finish cooking.

Chickens , b 1 f| c to boil I \0 Roasting jf Chickens' 11 1D c Poultry at Lowest Prices FREE DRESSING City Poultry Market LI-4979 111-13 North New Jersey Street

SARDINES LINKED WITH ASPARAGUS IN CANAPES Fish and Vegetable Served on Strips of Toast. Cream two tablespoons butter. Mash the contents of a four-ounce can of boneless and skinless sardines. Mix together to a smooth paste, and add lemon juice, paprika and Worcestershire sauce to taste. Spread on long narrow toast fingers. Drain a can of asparagus tips, dip | each in mayonnaise so that it is completely covered, and lay one tip ! lengthwise on each canape. Cross : with strips of pimento, if desired. FIVE VEGETABLES USED Macaroni Also Among Ingredients of Minestrone Soup. The ingredients for minestrone soup are one carrot, two stalks celery, two tomatoes, one small cabtyUl Sfor only a few cents I Tired of seeing soil- 1 ed, grimy furniture? Do you know that 1 you can clean and I freshen it with H 1 and H? H and H is easy to use, costs 1 | only a few cents. It is amazing how H and H dissolves the greasy dirt, reI stores the original color and lustre. ' Now, H and H comes in cakes or flakes. I Either makes eight I quarts of thick jelly Mil iA > M soap enough for I several pieces. At 1 drug, grocery, del generous sample cake, I write HandH Cleaner ' Cos., Dept. 42, / I Des Moines, / y* "**?/ since friwm laklfrjr v BB9 hJßij isilil&jt

bage. four potatoes, one-fifth pound macaroni and a little salt pork Fry in sweet butter the carrot and celery cut in small pieces. Add a few tablespoons of salt pork cut in small dice Fry slowly until well. colored, then add the tomatoes.'

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.APRIL 27,1034

peeled and cut in small pieces. Let this cook for ten minutes, then add the broth. Season to taste with salt and pefYper. Boil for an hour. Add the macaroni cut in small pieces and cook all together for two hours.