Indianapolis Times, Volume 45, Number 307, Indianapolis, Marion County, 4 May 1934 — Page 26

PAGE 26

CHINESE DISHES SUGGESTED FOR NOVEL CHANGE Three Methods Used in Producing Tasty Oriental Food. There are many occasions when the homemaker wants to serve somethin? a little ou* of the ordil*sr> Foods as the Chinese prepare wem offer possibilities for introducing anew note into informal enter|r:ng y The Chinese way of serving and garnishing the dishes which they prepare is an inspiration. k nlany of the Chinese dishes consist of meat and vegetables which are garnished with match-like strips of cold cooked *lean pork or white meat of chicken; these strips are arranged horizontally over the top of the chop • suey, chow mein or other dishes. Tufts of parsley and quite the best looking radish roses complete the picture.

Three Chinese Methods The Chinese practice three methods of cookery: Steaming, frying and boiling. The Chinese cook uses what is known as a "pumaiy soup” to give a superior flavor to all Chinese dishes and it is really the secret of the magic in their cookery. It is used in gravies as well as for the first cooking, instead of water. To make it. equal parts of chicken and lean pork are required—onehalf pound each to about six pints Os water. The meat Is chopped fine atjd cooked slowly two hours and one-half, until the liquid has evaporated. In order to do away with the oil, the Chinese put into the mixture a bowl of chicken broth, straining it through a thick cloth until the liquid is clear or the oil is on top. from which it is skimmed. It is then kept in a cool place. Chow Mein Purchase one pound of pork tenderloin cut into strips two inches long. Heat frying pan and add H gyp pork dripines. When hot add tbe sliced pork tenderloin and reUlice the flame and simmer slowly fdr fifteen or twenty minutes without browning the meat. ; /Then add one cup bamboo shoots cut en Julienne, which simply jnrans strips about three inches long ®nd one-eight inch wide, one-half pound of water chestnuts cut into ibreds and one cup of celery’ cut en julienne. k Moisten with one-half cup white stbbk and simmer gently until vegetables are cooked. Season w'ith one tablespoon of Chinese sauce and J Sicken with a little cornstarch mixed with cold water. Serve on a bed of crisp fried noodles and garpish top with egg threads. For egg threads beat one egg and fry in large oiled frying-pan without browning. Cut into the threads about tw’o inches long. Chop Suey ’ 3 Iran pork chop* ] hunch of celery 3 green sweet pepper* 3 onions (more if you like) V* cup rice 3 bouillon cube* thees) i Cut pork-chops in small piecesand brown. Cut celery thin in two-inch Jdngths. Cut peppers in thin lengths, also cut onions in small pieces. Next you add rice and boullon cubes which have beer, dissolved in the hot water. Cook slowly forty pjinutes. Frogs' Legs in Rutter . 'Dry the legs by exposing them to atr. Season with salt and pepper srl roll in cracker-crumbs. Put ! pne-quarter pound of butter in a fan over a hot fire and cook until thoroughly browned. Put in only as many frogs’ lees as you can handle quickly. Brown on one side, then the other. The entire cooking ptaould not exceed five minutes. Serve on hot plate. Making Tea Preparing tea sounds simple. Yet there are those who can not seem to make a cup of tea that is thoroughly pleasant. Here's how. Use boiling water, but never boil tea. When water is boiling vigor- j ously. pour over the leaves in the bottom of an earthen pot. Allow to stand until the tea is the desired strength.

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SERVE FRUIT IN BANANA SKINS AND YOU HAVE DREAM BOAT

rt[i Aft Sf rriff What a problem it is to think up something different in the way of refreshments when it's your turn to have the bridge club for lunch! Every member has served chicken salad at least three times and chicken ala king has had a good run for its money, too. What, then, is a hostess to do? Well, she can always fall back on that old favorite, fruit salad, but if the guests are to show one soli-

WELL-FED MAY NEED NUTRITION Satisfaction of Appetite Not Satisfactory Food Measure. How many persons realize that i it is quite possible to be well fed and at the same time not properly nourished? In other words, too many persons satisfy their appetites but do not always supply their body needs. The one who plans the meals should bear in mind to be well nourished the daily meals must supply: Foods that will give the body energy to do its work. The best sources of energy and heat-yielding foods are sugars and starches and fats. Fat meats such as bacon are especially good sources of energy. The body must have building material for repair and for growth. This means that the daily diet must contain good protein and there is no better source of protein of high quality than meat. Minerals and vitamins are vital as body regulators. Fruits and green vegetables for minerals and for vitamins should be included liberally in the diet. Loan beef heads the list of the foods which are rich in iron. Milk is valuable for its minerals, especially calcium, and for protein and vitamins. Water also is a body regulator. Dutch Oven Is Idea! Utensil The waterless cooker or Dutch oven is ideal jor cooking less-tender cuts of mpat. Avery small flame is required and so this type of utensil may be used to advantage in the summer-time as well as in wintertime.

Very Special Ron*ine and /p o^k Baking ■ ■ CHICKENS ■ 0 picks Lb. i bc ■ m. m BF.ESE ■ Boiling Q Chickens Lb., J/C FREE PRESSINC. Plenty of Parking Spare WEST STREET POULTRY CO. 11 X. AVeot St. J.lnrnln 9669

tary speck of interest for the dish, it must be dressed up and served in some new and interesting manner. Why not put the fresh fruits into the skins of bananas that have been sliced lengthwise and call them Dream Boats? Here is a novel recipe for fruit salad: Allow one banana for each person to be served. Cut them lengthwise, remove pulp and arrange the skins on crisp lettuce on a huge platter.

EL CHICO RECIPE FOR HOT TAMALES GIVEN Pork and Chicken Combined With Meal and Onion. Prepare a mixture of cooked meat —three-quarters of a pound of chicken, one-quarter pound loin of pork and one medium onion, all chopped well. Fry the pork first, then arid the onion. Fry this well and add the chopped chicken, then add two ounces of chili powder and half a teaspoon of allspice. Cook one pound of corn meal until it is thick enough to spread in a thin coat on a corn husk. Divide the meat mixture in six portions

GENUINE 1934 A am p Boiling rni/A m M §& b Chickens fL, M 0 W%. M M 10c niiObv^ i,i.. rncr npi jypnY ox 75c or over perch ases. ————— rntt ÜbL.I Vu n I p| lone Orders Must Be in by IP. M. Hoosier Poultry Market 107 NORTH ALABAMA ST.—LINCOLN 1881

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THE INDIANAPOLIS TIMES

Mix one-half cup of grapefruit pulp and one-half cup of white grapes with one-half cup of diced orange pulp. Add a few’ chopped nut meats and all of the banana pulp that was scooped out to make the boats. Moisten the mixture with French dressing and fill each boat with it. Garnish with maraschino cherries and serve with toasted cheese crackers.

DINNER MENU Vegetable Soup Roast Loin of Pork Swoot Potatoes Glared Buttered Asparagus Cabbage and Pineapple Salad Lemon Tarts Coffee

and put one of these on the dough in each corn husk. Cover this with another coating of cornmeal flour dough, then roll the corn husk, tucking the ends in well. Tie with a string or a strip of the corn husk. Steam for ten minutes in a steamer or double boiler. Serve hot with Mexican chili sauce. This recipe makes six tamales.

SURPRISE GUEST PROBLEMEASED Keeping Stock of Food on Hand Otters Solution. In this day of easy transportation a guest is likely to drop in at any time. It, is quite embarrassing not to have food on hand with which , to prepare a meal, any women pride themselves on the fact that i they are always prepared for un- j expected company. The problem of meat is very important, for it provides the main dish of the meal. The habit of getting large pieces of meat to cook and use for several' days is not only economical of! money and time but is appreciated j when the unexpected guest arrives, i Left-over meat may be used in I many ways and combined with white : sauce, macaroni, potatoes, noodles, j etc., to "extend” it. There are many prepared meats i

f EVANS* * FOR ALL PURPOSES A J

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Individually Owned vilw - Food Markets Regal Pure PRESERVES APRICOTS 2"- 37c With that flavor and goodness of ■■ ■ *H m H Sko *Bo* m home-made preserves 16-oz. jar \9c PEAS "ur*"' 20c A BEETLF.WARE*SPOON DAD E* D 111 T 'nT™ t With each package of 1 MBm H !■ | 1 R | | Can | Grape-Nut Flakes A Pkg. tOc SUGAR Granulated \ Q Bag 49 C Combination Sale Regal Tomato Juice 2 * 11c I „ * 1 1 5r J c^ ke °[ Regal Apple Butter Quart jar I<s C and .1 cans Sandwich Spread dni* sport qi. Jar 25c Thorobred Stuffed Olives 334-02. Bottle "|oc All for 2.8 Sunsweet Prunes *-•"• 21c seminole Tea I De, "° n,e TISSUE or g Pekoe Coffee 4 rolls 25c 23t- Lb 29c Mail 4 wrappers to Seminole Paper ' Greeil Label Pkg., (9c Cos., Chicago, and get AN INDIAN CHIEF 3 an Depend Upon the Quality of Our Meats HEADDRESS FREE 0 . ftl , __ / s — OWISS 0163 K o,f the Lb. 25c Smoked SPECIAL SALEI Pure Lard 2 Lbs. 17c Cottage po„m New England Luncheon Lb. 23c 0 Boneless Paste WAX -I- * r , q -1- Sugar Cured O’* flnirii for Ijl\ Cl oUUSUge Lb. lOC Specially priced for this FKSSSeiIKHI floors, furniture wood-. t-, - W'eek end |IOHNION|J work, *c LOlOgna For late lunches Lb. lOC __ ?“59c Ground Meat u>. 12V2 c 19c c ? L h D P? ST TR “ ° ORANGES 8 a 39c Washing Powder Irfe >Bd Sunrlpened _ shfwd Di . wl , Larne nka 15c Celep Bieid 5... ONIONS Large pKg. | Rhubarb ***& crisp 3 B cha.loc C Carrots Bch ' 5c 3 golo dust Scouring Powder N A W Pot.3to6S O Lbs - jL 5C IUC 2i cans 9c m mmmmmwm w% gold brook mm Bixby Shu-White * ■ ■ ERL HOOSIER GOLD JLmM I Mother's Cocoa 2 lb 19c .... /if W Cl reQ I fC. n J Macaroni 1-5 ii\ 111 Kuiuimu OAMDI CViml Red Cross or Spaghetti 2 Bto- 13c MS In fCANNONCOMPLEXION)vr n . T 0.1-7 s===til=L.A, l r. L Post Toasties 2 17c f ’ Soap MkK 23c Jel Treat Climax N —“ 6 ski 25c 3 c ”* 23c GOOD INDIANAPOLIS. | jT BEECH GROVE AND ■ PflVi ' tl fflßEfflk. I F JBm Hi PLUMMER’S ■ f | * * (

on the market in tins or glasses which may be kept in anticipation of future heed. Frankfurters, minced and deviled ham, pickled pig's feet, pickled tongue, and even stew are obtainable. Then there is dried beef or corned beef, which may be used in

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making a number of delicious dishes. Bacon is a convenient meat to I keep in the refrigerator. It may be I served with eggs or used to flavor many foods. Always keeping on hand a few cans of vegetables and fruits will be appreciated some day.

MAY 4, 1934

If You Want Early morning ilplivory on quality milk. Just phona East End Dairies, Inc. CH*rry 3319 577 No. Highland