Indianapolis Times, Volume 45, Number 307, Indianapolis, Marion County, 4 May 1934 — Page 25

MAY 4, 1934

MEAT COOKING COMPOSED OF TWO METHODS Prepare According to Cut Only Principle to Be Followed. Hete's good news for the housew fe! Recently, much experimental work has born done in meat cookery by the United States department of agriculture and by various college home economics departments. Onp of the greatest benefits gained from all this study is the simplification and standardization of meat cookery. There need be no problem and there need be no guesswork. The whcle problem in cooking n.eat may be expressed in one short sentence—cook according to the cut. All kinds and cuts of meat may be cooked by either of two general methods; the tender cuts by dry h<af. the less tender cuts by moist heat Recipes are only variations of these few simple methods; some suggest different flavors, different food combinations, but essentially they are examples of one or the other of the general methods Broiling, panbroiling and roasting are the methods of cooking by dry heat. The cuts which may be cooked by dry heat are the tender cuts, those which contain a smaller amount of connective tissue. Since connective tissue is developed by exercise, generally speaking those cuts which lie along the backbone are most tender and the cuts become less tender as they approach the fore and hind shanks and the flank. Thosp cuts which are less tender arp most successfully cooked by moist heat because moist heat has the effect of softening connective tissue. Therefore the less tender cuts, since they contain more connective tissue, are made more tender bv cooking by moist heat. Braising—browning meat in a little hot fat—then rooking slowly in a small amount of liquid; stewing, cooking small pieces of meat at a simmering temperature, or cooking in a large amount of w?ater are ways of cooking meat, by moist heat

B/ U%-tOuL-<*Xn_wwju^jaA^ The lid is off . . . and values flood the town! Don’t try to Ret In touch with friends and neighbors at HOME .. . they II all be SH ' PING KROGER’S!” For this is the biggest event in our history . . . values are actually THRILLING . . . stores are fairly bursting with . p&jj _ good things to eat . . . and SPECIAL FEATURES DAILY! fcg(| I n amd GoidM9dal 99c I RS 1 r LUUII Pillsbury’s Best V.t 98° L :i ' |g| COUNTRY CLUB 24-Lb. Bag 89c \L j|||| Quart n. Prunes 3 Lbs. 25c wHif/JJ/ Pickles ™SBLISK BRAND. j &r 20C Bulk. IRK9 ' M Tissue WALDORF 4 Rolls |9c Tomato Juice 2 for 23c Corn Flakes kelloggs 2 uom ridnes ‘ - Mav Gardens. Va-lb. pkg. 23c Post Toasties 2 ***• 25c ”££!:’ 2 f ° r 9 ° Vanilla 2 for 29c Sunday. May 6, _ . . . 4 WHEATLEY S / Her Grace. 2-oz. bottles Municipal Sandwich Spread quart JAR Z3C Graham Crackers 14c Airport. Ginger Snaps C crunchtP 2 Lbs. 17c Candy Lb. 15c Get your invita--6 r Chocolate Caramels— tion FREE at any _. . . latonia 12-Bottle *< ir Cookies Lb. 19c Kroger Store! It Ginger Ale club Case Chocolate Pecans— will be exchanged 2c Bottle Refund Coffee 19c a t tj, e Airport for Tissue TO 4 Rons 15c F £Z£“£^. I SS ~ Soap Chips 2 Pkgs. 19c you s K V Vacuum packed. Rich, distinctive, lb. K ™f* A o 1-Lb. iA q whole afternoon Laundry Soap UNWRAPPEt> 3 Cakes 10c cSSntry'ciub/’iii-lb’lMf— of sensational en- _ terta in ment ™— death defying i/r A I nr\ aCT , k 17. VIAL nUAoI Lb 1 /c CUTLETS Lb. 25c CHOPS Rib or Loin. Lb. 19c CITY CHICKEN LEGS, Lb., 25c Beef Roast “• 12>/ 2 c JP CHUCK ROAST Lb. 15c SIRLOIN STEAK Lb. 25c Smoked Picnics "gs^ssr 1 *■ 13c POTATOES- 1 peck 25® A Green Peas 2 i.bs. 15c New Potatoes 4 Lbs. 19c Onions New Texas Lb. 4c Strawberries rint 10c Cabbage 3 Lbs. 10c Kale Lb. 5c Carrots . 5c Oranges 5 Lb,. 25c DA MAM AC ™. u C c ZZTAti I Ii Ripe Fruit ■ v following Sunday. PIGGLY

STEAK PROVIDES EASY TASK FOR CARVER

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Carving is an art which can be acquired. One doesn't have to possess any inborn aptitude for it, it appears, although perhaps a certain natural dexterity may help. Important. too, is the disposition to be obliging so that when the request comes, “John, will you carve the steak?" your answ-er will be, "Certainly. dear!" rather than a querulous ‘Oh, can’t that be carved in the Kitchen?" As with other arts, practice makes perfect. You may feel awkward and you'll doubtless be awkard in your first attempts. Better practice with only the family as your first audience. But let that practice be done in the right manner. First, consider your tools. If every wife has a right to expect her

j [ fyV ilk Every day more people “insist” on AMERICAN Butter v ') Crackers. They are so much better with their crisp, fresh, buttery, savory taste. Try them and you will always insist on Americans. If YOUR sealed irf.sh Grocer does not have them, in the big Red. white he can easily arrange to offer and Blue Package you this great cracker value!

husband to carve the meat, she has so carefully prepared, every husband has the right to expect that she provide him with the right tools. Good sharp knife is the first requisite to meat carving. This sharpness will help you to cut easily and accurately. It won't be necessary to sow the meat, scattering fragments broadcast. Craving sets are manufactured in a wide variety of shapes and all kinds of fancy handles. The selection in that matter is a question of personal preference, but the really important thing is that the knives be of good quality, with blades forged and tempered so that they will take and hold an edge. It is real economy to buy the best in quality in this respect.

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WHOLE WORLD PAYS TRIBUTE TO ‘HAM AND’ Usually Considered Only for Breakfast, Dish Makes Good Dinner. Do you know’ that ham and eggs are known in every corner of the globe? Some say that thus homey old dish was put on foreign menu cards to make American travelers feel at home. However that may be we know that serving ham and eggs is a good way to make the family enjoy home meals. Ham and eggs need not be limited to breakfast. They are a grand dinner dish, too. So if you have a family that makes a collective dash for school and office and will not pause for a good old-fashioned breakfast, serve this savory dish for the dinner meal. Incidentally if you turn the men folk loose in the kitchen, nine times out of ten ham and eggs will be the dish'which will be borne in triumph

NANCY HARTS CHOCOLATE Peppermint PATTIES This soft confer pattie is flavored with a delight- TBk ful mint oil and is coy- Jg&Ja ered with a smooth chocolate coating. You will bPmMHILw thank us for offering you imSs this confection specially priced at jp Ei HBr 102 MONUMENT CIRCLE Also Sold by CITY FOODS INC. .1520 College Ave. 4609 East Tenth St. 3418 N. Illinois St. 5612 East Wash. St.

to the table. Will Irwin, well-known author, rates ham and eggs as his favorite dish and he cooks them in this way; "Take a frying-pan and some ham, Cook the ham in its own fat I in the frying-pan—cook until the ; ham is well dappled with golden i brown, or until it is cooked enough. "Then break the eggs. Take out the ham and put in the eggs. Baste them a bit with the hot ham fat. Put a cover on the pan and let the eggs cook in the hot pan with no fire. A mmute or tw’o will do—then serve the eggs with the ham and—oh. boy!" Now for a little serious conversation about cooking that slice of ham. You broil or fry it, of course: but are you using raw ham or a slice of boiled ham? Boiled ham. served either hot or cold, is delicious, but if you want to get the true flavor of a w r ell-cured j ham in broiling or frying, you must use raw’ ham. You would not boil a j porterhouse steak before you broil j it, would you? There is just as much reason for cooking ham only once. Trim the rind and the lean edge from a slice of ham and cut the edges in several places to prevent curling. To broil by direct heat lay the ham on a rack and place over live coals, or under an electric grill, or the flame of a gas oven. Turn frequently and cook at a moderate heat. Allow about 10 minutes for a j very thin slice of ham. 20 minutes | for ham cut one-half to three- j

fourths inch thick, and 30 minutes for a slice one inch. *A fried egg should be nice and round and plump. FYied ham should be "well dappled with golden brown” and then with Will Irwin and millions of other men. you can echo the sentiment, "oh, boy!"

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