Indianapolis Times, Volume 45, Number 313, Indianapolis, Marion County, 11 May 1934 — Page 35

Third Section

Pull l,cured Wire service nf the I nited Pras Association

LESS POPULAR BEEF SERVES THRIFT’S END Inexpensive Cuts Can Be as Pleasing as Costly Meat. Th thriftv homrmakcr. who is at t'p® 'ship time a good rook, is quick to rerogni7° th® advantage of the ]r s-demanded beef cuts. The beef dishes sueeesfed below fill *he demands of the good cook and the good manager. Hot Spiced Tongue Boil skin and trim a good-sized beef tongue. Rub the surface well v ith one-half teaspoon ginger and one teaspon allspice. Slice a small onion and fry it in butter. Dredge the tongue with flour and brown it m the onion seasoned butter. Put in a casserole. Make a sauce bv blending one teaspoon flour with the fat in the pan and adding one cup stock, the juice of one lemon and one-half cup seeded raisins. Pour this sauce over the tongue and bake thirty minutes. Boiled Beef Heart and Raisins I hea rt ru p fr*!#r ’4 riip ric# I trapnnn *;lt *4 rjp raisin* ’ 2 flip walnuts I I • tal>lM|wton l*mn t**r- ' Ifanpoon pepper Wash heart, remove tubes and; gristle, cover with boiling water, boil ten minutes, and cook in fire- j less cooker or on top of stove for about rbrep hours or until tender. Add washed rice, s a!t and pepper, and rook thirty minutps. Drain liquor from rice, add raisins seeded. nuts cut in pieces, lemon juice, sal* a nr j pepper to taste, and bring to boiling point. Place heart, in renter of platter, surround with rooked rice, pour the nuts and raisins over the heart and garnish with parsley. Scrambled Brains I w>* hraina I hard wlifd pees, minced ', > 'in fat 1 tablespoon sauce 2 tahle*poon tomato ratsup 1 teaspoon salt 2 egev beaten 1 , teaspoon pepper Wash brains in ro J water, remove arteries and membranes, and soak one hour In water to cover. Acri tablespoon of vinegar for each brain to water in which they are boiled. Do not boil fast, as they will fall apart. Cook for fifteen or twenty minutes. Put rooked eggs and bra®ns in frying pan witti hot fat. Add the well-beaten uncooked eggs and sea- i sonines. Serve very hot on buttered toast.

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A Crisp, Summer Wash Frock ... Is the Secret Wish of Mothers, Young or Old! $1.59 • Sheers • Pique • Broadcloths • Linens ("lever grist seekers will choose one of these wash dresses for their Mother’s Day. gift. Fresh new wash frock styles, fashions for young and old. Short sleeve or sleeveless styles in shirtwaists, checks, stripes, florals, dots and geometries. Rrightly colored or conservative matronly colors. Sizes 14 to 52. —Downstairs at Arms.

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Ru \ E A Ferric* In a few weeks, delicious berries of all kinds will be on the market and the smart housewife should have in reserve a few recipes that will make use of them. This year, with cooking wines and brandies available, berry puddings take on new meaning. If you'd please the fussiest member of the family, try this recipe for steamed berry pudding with brandy sauce. Steamed Berry Pudding Rift one and one-half cups of flour and onp-half teaspoon of salt, two tablespoons of sugar and three teaspoons of baking powder.

CHOCOLATE SOUFFLE BOILED. THEN FROZEN Caramelized Milk and Cream Among Ingredients Mplt two squares of unsweetened chocolate in a double boiler. Add one-quarter teaspon of salt and a can of sweefened condensed milk that, has been caramelized by being rooked in the c an. Beat vigorously for several minutes, then let it cool. Fold in two cups of cream that has been whipped. Pour into freezing pans and place in refrigerator for two hours, or until properly frozen. To caramelize the milk place a can in a pot. of boiling water and keep it boiling and completely submerged for three hours, then let it get cold, it will keep indefinitely and may be used for many desserts.

WINES AND BRANDY FLAVOR BERRY PUDDINGS

I With your fingers work in three tablespoons of butter and then add ; one-half cup of fresh blueberries which have been thoroughly washed, dried and dusted with flour. Be sure that the berries are covj ered with flour to prevent them from sticking to the bottom of the pan. Add enough milk to make a soft batter, pour the mixture into a mold and steam in a regular steamer for one and one-half hours. If you haven’t a steamer, place the mold in a covered pan, half full of water, and let the water boil for 1 thp same length of time. When the

DINNER MENU Cherrv Cocktail Roast Lamb ala Venison Mint Ice Riced Potatoes Asparaeus with Hollandalse Sauce Stuffed Peach Salad Mat>le Mousse Coffee

BONED VEAL SHOULDER USED WITH STUFFING Butter, Thyme and Lemon Juice Form Seasoning. After the bone has been removed at, the market and the cavity trimmed for stuffing wash and dry the meat and fill the opening with seasoned bread crubs. Use plenty of butter or fat, a little thyme, salt, pepper and lemon juice. A raw egg may be used to bind the dressing but it is not necessary. Chopped mushrooms will enrich the stuffing. Sew up the cavity and roast, in the oven, allowing half an hour for each pound.

Choose QUALITY Gifts for The most precious Mother's Day Gift will come from Ayres Downstairs Store . . . and it'll be a gift shell always cherish. It wi II be the QUALITY that Mother deserves—at an economy price Mother herself would pay. We CAN please all Mothers from 18 to 80. Be sure YOU please her by choosing YOUR Gift from complete, fresh, new stocks of specially bought Mother's Day Gifts . . . from the "BUY WAY" of Indianapolis.. Downstairs at Ayres. Here are just a few suggestions!

MOTHER’S DAY GIFT! "LaSayre" First Quality Service Weight Hose Our own brand LaSayre service weight pp hose will solve your mother’s day gift problem . . . and save you money, tool C Pure silk with lisle garter welt, picot top and lisle sole with cradle foot. In all the PAIR smart new shades. r A —Downstairs at Ayres.

MOTHER’S DAY GIFT! . ''American Girl” White Shoes An unusual and very surprising gift! MS wm Smartly styled, very comfortable Amer- Mm . V J ican Girl shos in pumps, straps, oxford*. L : ght and dainty as a dancing pump . . yet sturdy and comfortable as a wa’kint p \ T 7? shoe. Sires 3 to 10. Widths A AAA to 1 FEE. , —Downstairs at Avres.

The Indianapolis Times

INDIANAPOLIS, FRIDAY, MAY 11, 1934

From the Hotel Lexington. New York, puding is cooked, turn it out on a platter and serve at the table. The recipe serves six. Raspberries, blackberries or currants can be substituted for blueberries. Brandy Sauce Here’s an excellent recipe for brandy sauce: Mix one cup of butter with three cups of powdered sugar and the yolks of two eggs. When the concoction is quite creamy, add threefourths cup of hot water, juice of two lemons and one-fourth cup of brandy. Pour into a double boiler and cook until thickened. Serve in a bowl and let each person help himself.

CASSEROLE SPEEDS COOKING OF BACON Only Fifteen Minutes of Heating Required. Put a layer of mashed potatoes in a greased baking dish. Cut eight slices of cooked bacon in small pieces and spread this over the potatoes. Moisten with mustard flavored cream sauce and bake in a casserole for fifteen minutes. For the sauce have a cup of hot milk. Blend two tablespoons of flour with two tablespoons of bacon drippings and stir this into the hot milk. Add a green pepper chopped very fine and one-quarter teaspoon of salt. When this has cooked for five minutes add one teaspoon of prepared mustard and pour it over the potatoes and bacon.

GOOD HEALTH DEPENDS UPON PROPER DIET Diet Always Has Received Consideration of Medical Men. Medical men have always been concerned with the diet. There can be no question that a well arrang°d dietary has much to do with the success of a physician in combating a disease and in helping maintain good health. Perhaps the food we eat along with better methods of sanitation has done much toward increasing the life span of the average person today. Most physicians concentrate on prevention, and then if a disease is ! prevented, a cure will not be necessary. Adopting good methods of j cookery and well-balanced diets is ! certainly one of the important as- ; pects of the war for prevention of j disease. Cook Becomes Dietitian Long ago. Dr. Lister, physician to Queen Anne, expressed the opinion: “I do not consider myself as haz- | arding anything when I sav that | no man can be a good physician I who has not a competent knowledge | of cookery.” Decidedly, in the olden times, I cookery was looked upon as a branch of medical science. All the best cook books of those parlv days were written by eminent, medical | men. Even on board ship sailors ! often dubbed their cook “doctor." I Since that, timp, the science of ! medicine and cooking has drifted | apart, somewhat., even though the | physician has relied on the cook to j a large extent. To complete th® cycle, physicians j now admit, that they are dependent! on the cook, but, they call the man j : who makes a study of foods a I | dietitian^ However, the physician himself. I finds it necessary to know a great, deal about foods, for many times in | his work he gives lists of foods : which may be eaten, complete in- ! structions how those foods should j be cooked and in what proportions they should be eaten. Preparation Important The good physician knows that adequate protein, carbohydrates, fats, minerals, and vitamins are necessary in the diet. For adequate | protein, the physician looks to meat, j so very often in setting out the j dietary for his patient,, he specifies that meat should be paten regularly.

MOTHER’S DAY GIFT! Extra Quality— Pure Silk Shadow-Panel Slips Each is 47 inches long. Has a 20-inch panel A . . . adjustable straps . . . double stitched | ,49 bias pieces with 2 darts . . . and pull proof seams. WTiat good news for gift seekers’ ■ ears. Flesh, white and tearose. Sizes 34 to EACH 44. Lace or tailored styles. —Downstairs at Ayres.

MOTHER’S DAY GIFT! Large Head-Size Summer Hats Your mother will lock extraordinarily well in the=e new late spring and summer styles. & | ,98 Soft, flattering headlines with crowns not I * too 'h-’llow or brims too wide. In bright * colors as well as conservative colors. Head- EACH sizes 22, 23. and 24. —Downstairs at Ayres.

BREAST OF LAMB IS ECONOMICAL

Breast of lamb is an extremely economical cut. Perhaps when you look at it in the meat market you wonder how you could use it to make it into a dish that will be as attractive to your family as its price is attractive to your poeketbook. We see in the pictures at the right breast of lamb fixed up in two different ways. At the top is the rolled breast which is made by ! boning it out and then rolling j tightly. This compact roll does not even need to be tied as the skirt muscle ! is pulled back over the flank and j holds the roll snugly in place. A nice way to prepare the breast j roll is to brown it first in fat, then place it on a bed of vegetables made j up of diced carrots, diced celery, diced onion, and dicsd potatoes. Cover and cook very slowly. Serve on a platter surrounded with the vegetables. The second wav of using the breast is pictured also. A pockpt, is

He also knows that meat contains minerals and that especially do thp glandular organs contain vitamins. As other articles of the diet, he will prpscribe green leafy vegetables, fruits and milk. Including these foods in the diet is not, enough. The physician advises that these foods be carefully cooked—cooked so that the vitamins are not unnecessarily destroyed by too high temperature, and so that the minerals are not lost, in the water in which the food is cooked and then thrown away. Today in this scientific age. medicine and cookery are linked just as much as they were back in Queen Anne's time, and more and more you housewives are becoming dietitians for your families. Those of you who have not the need for the immediate services of a physician, can help t,o keep your health in tiptop condition by observing the rules of health and the rules of eating which the medical profession through years of constant effort and research has found effective. Raspberry Custard Bpat two egg yolks slightly, add , two tablespoons sugar and two | tablespoons water, then the con- I tents of one eight-ounce can rasp- I berries. Cook in double boiler un- j til creamy. Chill.

Third Section

cut in it and this is filled with a dressing. The flavor nf the meat is extended to the dressing and the dressing, of course, adds to the number of servings. Slices of pineapple may be browned in the pan a few minutes before serving and placed around the meat on a platter, or potatoes may be cooked in the roaster with the meat. Any food savory bread dressing may be used to fill the pocket. But here is one that is a bit unusual: 3 rse? t carrots, fratod 3 apples 1 teaspoon salt 2 rups prepared bran flakes Pepper Vi eup peanuts Beat eggs light. Add grated carrots and peanuts which have been rolled, the bran flakes, salt and pepper. Mix thoroughly and fill pocket. Sew up. Place on rack in open roasting pan and cook In a moderate oven about one and one-half hours.

PEACH DESSERT FOR SIX COSTS 24 CENTS Whipped Cream Served With Cobbler. Wouldn't you give 25c for a des- | serf, like the following which costs only 24 cents and serves four people. Peach shortcake with whipped cream—Sift together one cup flour, two teaspoons baking powder, one tablespoon sugar and one-half teaspoon salt, and cut in two and a i half tablespoons shortening. Add three-eighths cup diluted evaporated milk, pat or roll out, and cut in eight rounds. Put two rounds together with melted butter between. Bake about twelve minutes in a hot oven, 450 degrees. Split open and put between and ,on top the contents of a. one-pound can of sliced peaches which have been gently stewed for a few minutes with two tablespoons sugar and one-fourth teaspoon cinnamon, then ; cooled to lukewarm. Top with onethird cup whipped cream.

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MOTHER’S DAY GIFT! Choose Our No. 5 Cloth Rayon Lingerie A lasting gift for mother will be No. 5 cloth rayon panties, bloomers, chemise, step-ins or vests. Made of an almost runresisting rayon that washes and wears and wears. Flesh or tearose colors. EACH Large Sizes —B9 c —Downstairs at Ayres.

MOTHER’S DAY GIFT! Large Sizes In Silk Crepe Blouses The, nicest gift will b a silk crepe blouse In tearose, beige, white, blue or navy blue Q fi color. They’re smart and very flattering ** M* * ** . . . and of course very practical. Sizes 40 to 46. F4CH Sizes 34 to tO Are $1.98 Ea. —Downstairs at Ayres.

Entered as Second-Class Matter at. Postoffiee. Indianapolis, Ind.

BEST ROASTS PRODUCED BY SLOW COOKING

Story of Wily Frenchman Forcibly Illustrates Proper Method. Much of the flavor of meat is in its juices, a favorite story of the noted French epicure of a bygone day. Brillat Savarin. relates his ruse m extracting thp gravy from a leg | of mutton which was being roasted upon a spit, in a little French inn. The meat had already been or- ! dcred by a party of Englishmen and there was no more left in the pantry. Savarin asked the cook to fry eggs for his party in the gravy of . the locst. Certainly." answered the cook, “The gravy I have the right to dispose of.’’ “Whilst he was breaking the eggs.” relates M Savarin “I went to the fireplace and with my hunting knife made in the forbidden gigot a dozen deep wounds, letting every drop of gravy run out. Then, Hatching the preparation of the eggs, lest anything spoil my plot, I took possession of the dish and carried it to our room. We. of course, made a capital meal, laughing loudly every time we thought of ourselves having the best part of the roast and our friends, thp English, chewing the remainder." The food value remained in the meat, but undoubtedly much of the flavor had been extracted by the wily Frenchman. The problem in roasting meat, has been to retain these precious juices and therefore the flavor. Formerly it was believed that searing the roast at, a high temperature in tLie beginning of the roasting period accomplished this. Now we know that- this is not true and we also know that, the temperature at which the meat is roasted has a great deal to do with I the retaining nr loss of the juices. The lower the temperature at which , th? meat, is roastpd, the less will be j the loss in juices. In the light of present knowledge, | the temperature advocated for roasting is 300 degrees. The roast may or may not be seared. Searing has only the effect of making an attractive roast, and does not keep in the juices. It is the low cooking temperature which has the effect of reducing the loss. There is also an advantage in roasting all meat except veal in an uncovered pan. The meat, is thus cooked by dry heat, for no water | is added to the roast and no moisi ture collects as it does when the i pan is covered.