Indianapolis Times, Volume 45, Number 313, Indianapolis, Marion County, 11 May 1934 — Page 36

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MEAT SALADS SERVE AS MAIN DISH OF MEAL Various Recipes Offered for Dainty, Satisfying Mixed Foods. Meat salads, which are both dainty and yet substantial food, won their popularity first in tearooms and restaurants. The idea was so good that it is being used more and more often in the home, where it makes a very pretty dish for a luncheon party and is also a quick and convenient way to serve leftover meats. The meat salad may be prepared ahead of time and left in the refrigerator to be the main dish at a quickly prepared evening meal after a busy day spent shopping or golfing or at the matinee. Here are various meat salads which will prove just right for many occasions. Fruit is combined with meat in some of the salads with very good effect. Moek Chirken and Celery Salad 2 rui> toH, rna.t porlt. rahed 1 cup celery, cut In small pieces 1 chopped jrreen pepper Paprika 1 eup whipped cream Maeonanise French dressinr Add the diced celery and chopped green pepper to the cubed roast pork. Marinate with French dressing. Arid a dash of paprika ansJ set in the refrigerator to chill. When ready to serve, drain from marinade and add whipped cream and mayonnaise combined. Place in a mound in the center of the plate on a bed of crisp lettuce. 2 cups diced cold lamb 1 cup pineapple, diced 2 sprigs chives, chopped V 4 cup whiped cream 1 tablespoon Roquefort cheese, crumbled French dressing Mayonnaise dressing Salt Pc per Lettuce Marinate the cold diced lamb with French dressing for an hour j or more. Drain and combine it! with the pineapple, chives, and seasoning. Chill and. Just before serving, mix ! with mayonnaise which has been thinned with whipped cream and flavored with Roquefort cheese.; Toss until well mixed, then arrange | It in crisp lettuce cups. Veal and Apple Salad 2 cupa cubed rooked veal 1 cup cubed apple 1 cup diced celery Orange juice Vi cup pecans or English walnuts meats Salad dressing Coat the apple dice with orange juice. Combine them with the rest of the ingredients, using a salad dressing of mayonnaise mixed with whipped cream. White grapes or pineapple may be added to the salad mixture if desired. Serve on crisp lettuce with ripe olive accompaning. Pork and Ginger Ale Salad 2 cups diced cold roast pork 1 cup ginger ale Vi cup lemon juice 2 tablespoons eup ceierv thinly sliced 2 tablespoons granulated gelatin soaked in 2 tablespoons cold water 1-3 cup boiling water Vi cup pineapple rubes Dissolve soaked gelatin in boiling water. Add lemon juice, sugar, and ginger ale. When the mixture begins to set, fold in other ingredients. Turn into a border mold and chill, j Unmold on a bed of cool, crisp lettuce, and fill the center with a dressing mayonnaise and whipped cream. Other fruits such as grapefruit, chopped apples, white grapes, and oranges may also be used with this ginger ale and pork combination. Beet Tops Put two pounds of beet greens to cook with half a cup of water, three slices of bacon, half a lemon, sliced, j a teaspoon each of sugar and salt and a dash of pepper and ginger. Cover the dish and cook for twenty minutes. The flavor will be improved if the greens are kept hot another ten minutes.

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CUSHION STYLE LAMB ROAST FAVORED

One of the most practical of lamb cuts is the cushion style shoulder. Housewives are all too likely to think only of ‘ leg o' lamb” when they wish a lamb roast. TTie boneless shoulder of lamb, especially when prepared cushion style, is an ideal roast, and since there is no waste, the price is less than that charged for the more-in-demand leg. Intensive studies of the com para-

SAVINGS MADE ON CURED PORK Recommended by Federal Bureau for Cutting Food Expense. After the Sunday splurge, when most of us use up a greedy share of the food budget, Monday is a good day to begin planning for inexpensive, nourishing dishes. Leftovers can be made into compositions as good as the originals. Cured shoulder of pork, for example, is recommended by the bureau of home economics of the United Stateg department of agriculture for tables where food costs must be kept down. Although the shoulder can be boiled and sliced like ham, it will make a more festive meal, will go farther and w r ill be far easier to handle if it is boned and stuffed. Served with currant jelly, green peas, new potatoes rolled in melted butter and chopped parsley or baked sweet potatoes and followed by a green salad, this is a meal to make any family happy. Have a cured pork shoulder skinned and boned at the market. Wash and soak it over night in cold water. Wipe it dry inside and out and fill it with seasoned breadcrumbs—bread with onions and sage or with apples or raisins and any seasoning you like. Sew’ up the opening, lay the shoulder on a rack, fat side up, and roast in a moderate oven. Do rtot put any w’ater in the pan. A four or five-pound piece should cook about three and a half hours. Use leftovers in any way that cold ham is used. It's safe economical I 1 Save those Hollars you spend for rug- | 1 ( cleaning! Why send your rugs out, when you can clean them yourself, at , ', home, on the floor, with H and H? t H and H dissolves the dirt, raises the . nap. revives color and lustre. It’s easy , to use, too. H and H now comes in , 1 ! cake or flakes. Either form will clean , a nine by twelve rug at a cost of a , 1 . few cents. One cake or one package , makes eight quarts rartment stores. For * generous sample l&atfbnffliWAwH , 1 cake, write to the 1 Company. Dept. 43, c i De v!i o .i n ”’ / KeuabA lißas

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tive quality and palatability of lamb shoulders and lamb legs, conducted by the University of Maryland, shows that a shoulder roast is the peer of the leg roast in juiciness, tenderness and flavor. A shoulder of lamb "cushion style” means that the hones are removed in such a manner that a “pocket” is formed on the inside, in which a dressing may be placed. The name “cushion .style” is derived from the fact that while cooking the dressing expands, causing the piece of meat to puff up and resemble a pillow. The cushion style shoulder of lamb provides that much looked for "variety.” yet stays within the realm of economy. Flavor, tenderness, variety, economy and ease in carving are the talking points for the cushion style lamb shoulder. Have the shoulder boned and the fell—the thin paper-like covering over the outside —removed at the market. t Wipe the meat with a damp cloth, sprinkle the inside with salt and pepper and pile the dressing lightly into the bone cavity; then sew the edges together. Lay slices of bacon over the top if the fat covering is thin. Place the roast on a rack in an open pan without water. Sear for thirty minutes in a hot oven, 480 degrees, or less if bacon has been added. Rapidly reduce the temperature of the oven to 300 degrees and continue cooking at this temperature until tender. This will require tw r o and a half to three hours. Serve hot with brown gray.

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THE INDIANAPOLIS TIMES

MEASUREMENT LIST WILL AID COOKJN HOME Contents of Cans Given in Weight and Cupsful. The superintendent of a large hospital once said that she insisted upon everything being always put back in its place because this system had proved a great time saver. This would be difficult to do in the average household, but there are many ways, which are totally unnecessary, in which a housewife wastes time. She looks up some things time after time without ever making a note of them, although she know’s that she will need them again. Here's a way, for instance, in w’hich she can save time in her kitchen by means of a bit of system w’hich will help her not only in her cooking, but in her shopping. Clip out the following table oLthe average number of cupsful and average net weight of the fruits'and. vegetables found in the standard sizes of cans, and paste it on your kitchen cupboard door, on the flyleaf of your recipe book, or somewhere in the kitchen where it will be plainly visible. t;Size Average Arerire of Can net weight. Cupsful. 8 ' oz 8 OZ. Picnic .. 11 oz. 11-3 (No. 1 Eastern) No. 1 tall 16 oz. 2 No. 2 20 oz. 2'/a No. 2>/a 28 oz. 3>/a No. 3 33 oz. 4 No. 10 6 lbs. 10 oz. 13 These weights and measures are based on cans of tomatoes, and other fruits and vegetables will vary a bit naturally from, these figures, but they are sufficiently accurate to enable a housewife to order the proper size of can at the grocer’s if she knows how many cupsful of the product will be needed for heU recipe.

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SAW SHOULD CUT VEAL RIBLETS

A veal stew or a veal pie can be made or ruined by the way in which the meat is cut up for that purpose. In our illustration we have the breast of veal cut into riblets. A saw has been used on the bones and as a result each piece of meat that goes into stew or pie is just as good looking as every other piece. The veal riblets are fine for fricassee. The recipe given below is one that was picked up from our foreign neighbors, who have veal cookery down to a fine art. Wipe off three pounds of veal riblets. Salt and cook gently in a

BOILING ROOSTERS ~ 1 eggs! ■O c Lb I IK. CHICKENS lAc Lb I VeYy Choice ■ Tlozen rncP rCI IUCDV ON 7So OR OVER PURCHASES. rntt UCLII Ell 1 pj lone Orders Must Be In by 1 P. M. fl Hoosier Poultry Market I 107 NORTH ALABAMA ST.—LINCOLN 1881 B

mixture of lard and butter and parsley, until a golden brown. In the mean time prepare a sauce as follows: Mix IV6 tablespoons flour with Vi tablespoons butter, add 1 chopped onion, some chopped parsley, 1 teaspoon sugar and IV4 cups soup stock. Add the veal, cover and cook for about two hours. When serving, arrange the meat nicely in the center of the platter. Pour over it the sauce, w’hich should be creamy but not thick and from which all fat should be removed. Serve with dumplings.

GINGER HELPS VEAL FLAVOR Dash of Spice on Each Chop Will Impart Subtle Taste. Have breast of veal cut in halfinch slices, ask the butcher to pound these thin with his mallet. This pounding helps to make the meat tender. A skimpy dash of ginger on each piece will give the stew a subtle flavor. Brown the slices in butter or fat, then put them in a stew kettle with a chopped onion, half a cup of canned tomatoes and a cup of water. Cover the dish and stew very gently for two hours, adding hot water whenever necessary. When nearly done mix a teaspoon of flour into a tablespoon of butter

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MAY 11, 1934

and add this with a tablespoon of chopped parsley. It should cook a few minutes after the flour is put in. Serve with boiled cauliflower. - —■ Marion Poultry Cos. 1022 S. MERIDIAN ST. DREXEL 3441 ALL POULTRY DIRECT FROM INDIANA FARMS Boiling: CHICKENS Lb. SC 1033 4 m SPRINGERS Lb. |4C FRYS Lb. 23C “l 1 Plenty of Hons, Ducks, Geese and Fresh Eggs. FREE DRESSING Rri.nlr of Parkin* Spare