Indianapolis Times, Volume 45, Number 313, Indianapolis, Marion County, 11 May 1934 — Page 38

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CHEESE SERVES EFFICIENTLY IN MEAT'S STEAD Souffles Recommended by Making Use of Rich, Reliable Food. As canape appetizers to go with cocktails before dinner, or as a delicious nibble before the final glass of liqueur, cheese fills important roles at expensive meals. But this rich and reliable food can be made into homely uses as a meat substitute. There are few if any dishes more delicious than a good cheese souffle. But the hostess should make sure that all the places at the table will be filled at the moment when the souffle leaves the oven. For a fallen and soggy souffle is a depressing spectacle and only third-rate food. There are about forty good ways of manipulating cheese into appetizing dishes. These are a few: Cut the eggplant in quarter-inch slices and peel these. Cook for twelve minutes in boiling salted water, using as little water as pos- ]

Very Special Rousting nn>l lit Wing jl "I I MICK KN S Lb. I KICKS FHF.E DRESSING rifttiy of Parking s pa<n PI.FNTV OF FRIKf AT I.OH EM PRIC F.S WEST STREET POULTRY CO. It N. Wnt St. Lincoln 96(59

MAY FOOD SALE BUY NOW DURING THIS GREAT SELLING EVENT! This week-end is your last opportunity to avail yourself (if y sav * n?s offered during’ A & P’s Great May Food STOCK YOUR PANTRY TO CAPACITY! [rf'iMrij j*j<e>6i'i&i j wi oo oub *<a** CIGARETTES "fa 1 " $1.15 Dl ITTITD COUNTRY ROLL .. OCa ED I I CL 11 (Silverbrook Print, Lb., 26c) LO. C Cl AI ID Gold Medal or H A -Lb. /% *7 _ I Lsi Pillsbury’s Best l Bag HI C Farm Fresh—Every One Guaranteed—Bulk n H ■Lvl vlO (Sunnybrook Carton, Doz., 19c) UOZ. | V/ Cl 8 Fine Granulated C“ -Lb. W Uvlnil (25-Lb. Bag, $1.23) O Bag lona Flour itirJK 24 & 73c j Soap Chips **> 5 Hi. 25c / BErc>* 7 Ivory Flakes Large Pkg. 21c $ 1 eg Crackers Dainty Soda 2 Hi. 17c pi * Bof C( I Pineapple sued 2 X„ 2 25c Tomato Juice Campbell's Q Cans 25C / Peanut Butter Sultana 2 j nr 23c / Pi CKLE:s / Nufley Margarine 2 Lhs 15c I Jar 15c Angel Food SB Ea 25c Lzz :: / 8 o'Cloek “ 19c ' ~ J RED CIRCLE COFFEE w. 21c PURE LARD 3 w>,. 23c BOKAR COFFEE v*™, i.n. ti„2sc CHIPSO r G “V.' 2 j&i. 2Sc CONDOR COFFEE <■<’ ti„ 30c P& G SOAP I 11.I 1 ." 1 25<r NORTHERN TISSUE 3 Rons |7c PRUNES 70 80 Si7e 2 Lbg - 15c CAMAY SOAP 5 cake’s 23c FELS NAPTHA SOAP 10 45c CHERRIES R“i Pitted x e*n47c SPAGHETTI Encore 4 c ans 25c KIRK'S CASTILE Har s '^ p " fPr 6 r.k„ 25c SHREDDED WHEAT 2 p*s. 23c QUAKER MAID BEANS 6 can* 25c GINGER ALE tlTboucL boS; 8c BROOMS Clean Swoop Each 35c BABBITT'S CLEANSER 3 Cans 10c CHEESE wl * r o°r r, Bric r k rPftm Lb 15c RED BEANS ST 6 <?" 25c BREAD Grandmother'* Lb. Loaf. 0c *t- 9c % DOUGHNUTS A™ 12c Rajah—Preferred for Its Flavor . . . New—Different-Delicious Praised for Its Price GRANDMOTHER'S SALAD DRESSING PRUNE BREAD %25c 1 I wl Qc NEW POTATOES 4 li. 19c

BANANAS Large Fancy Lb. 5c STRAWBERRIES CANTALOUPES Jumbo 2i. 25c ASPARAGUS KJS Bunch |QC GREEN BEANS Stringless 2 us. 23c SMOKED PICNICS MS 12V->c FRESH GROUND BEEF ™ 10c VEAL ROAST S.K lsc PORK ROAST 'ini Lb 13c BOILED HAM shcm Ln 29c BEEF CHUCK ROAST ?.f u. 14'/ 2 c FRYERS Lb 250 FRANKFURTERS “10c DRIED BEEF Cellophane ttflte HADDOCK FILLETS / r i" h . ib |2'/ 2 e I SILVER BASS Fully Dressed IQc| Prices good in Greenwood and Mooresville as well as Indianapolis City Stores

A *PFOOD STORES

SUNDAY BREAFAST Chilled Orinit Jiirt San.ace Cake. Pineapple Film Waffle* Coffee Milk far Children

sible. Drain thoroughly and mash Make a cream sauce by putting into a cup of hot milk two tablespoons of butter and the same quantity of flour rreamed together. Cook for five minutes, stirring constantly. When thick and smooth add a cup of grated American cheese. When ! the cheese is blended with the sauce take from the fire and stir in the hot mashed eggplant, two beaten egg yolks and half a cup of soft bread crumbs. Season with two teaspoons grated onion, one tablespoon tomato catsup and a little salt and paprika. Fold in two egg whites that have been stiffly beaten. Pour into a buttered casserole and bake in a moderate oven about forty-five minutes. Cheese Souffle Melt two tablespoons of butter in a saucepan and stir in three tableI spoons of flour. When blended gradually stir in one cup of scalded j (not boiling) milk. Season with one-half teaspoon of j salt and a speck of cayenne, stir in i one-half cup of grated cheese, remove from the Are and stir in the ; beaten yolks of two eggs. When cool fold in the beaten whites. Pour into a buttered baking dish. Bake twenty minutes in a moderate oven. Serve immediately. Grapefruit and Cheese Saiad Peel a grapefruit, separate the sectioas. skin them and keep them whole. Slice and peel a small ripe pineapple, cut into little cubes and ! arrange these on crisp lettuce leaves. Surround w-ith grapefruit sections, petal fashion. Place a piece of roquefort, gruyere, brie or cream cheese on the pineapple. Garnish with a strip of pimento. Serve with French dressing.

FOODS FAVORED BY MEN LISTED IN COOK’S BOOK Author Declares Marriage Hampered by Lack of Kitchen Lore. One reason why fewer men brave marriage today Is that home no longer offers them the comforts of good cookery. Just why a man | should be thrilled with the idea of putting up with a wife whose brightest ideas about meals is to go out for dinner has not been explained. If the home and its good cheer around the board is to disappear, why marry at all?” Thus is from J. George Frederick's book, "Cooking as Men Like It.” The author regrets that just at a time when many men began to show sense and sophistication about food, partly from travel and eating on expense accounts at hotels, and as modern transportation has provided the greatest variety of food ever made available to man, "just at this point women have, in very large numbers, ceased to be interested in cookery and in the home as the center of gracious and cultured living. Explains Food's Status "The values for which men marry are not chiefly food values, but since food and sex are both powerful primary instincts, they bear an intensely close relation to marriage and home, the one as much as the other.” Men, this author asserts, like a standardized breakfast, about the same food every morning. He prescribes breakfasts of either starchy or protein foods., never both at the

THE INDIANAPOLIS TIMES

same meal. His own favorite breakfast consists entirely of fruit, with a glass of grapefruit or orange juice twenty minutes before breakfast. *T do not know any gourmet sensation more delightful than drinking dow T n as soon as I rise either one of these mellow golden citrus juices,’’ he says. "It knocks that famous dark brown taste higher than a kite and sharpens the appetite for breakfast.” Breakfast Suggestions For a breakfast of starch foods (twenty minutes after fruit Juice), he prescribes light pancakes of cereal with milk or cream, or cornmeal mush, baron and potatoes. For a protein breakfast he suggests sausage or liver and bacon, cottage or gruyere cheese, eggs in any form, fish or meat. "Here is latitude for any man,” he says, "even though it cruelly separates life-long friends such as eggs and bread, sausage and hot cakes, eggs and fried potatoes.” His idea of an "excellent combination” is eggs and asparagus. * 9 Apple Pudding Peel six good-sized apples and grate them. To the pulp add three tablespoons butter, three-quarters of a cup of bread crumbs, half a teaspoon each of salt and cinnamon and two teaspoons of lemon juice, then mix in the beaten yolks of four eggs, and last of all the beaten whites. Bake twenty-five minutes in a well-buttered dish.

SUPER FOOD SALE - < Celebrating Cl so-OK FINE GRANUI - A L ED C Lb. OeJ OPENING jUT" ii! 8! Jackson’s Finest Nut (5 tJIGO MARGARINE ill lA# |J *• World s Fair Wilson’s !k K 4 25c MARKETS wm+m 2006 E. 46th St. Ip II* Kingof Wayne Brand 24 -Lb / ®€r 1542 s East st All Purpose—Uniform and Dependable Sack | 611 SE. V/ash. St. ™ ® ™ Milled From the Country’s Finest Wheat 1338E.Wash.St. IP® Si „ _ Guaranteed JP*® ZTT. 1.,. , ■ Pi Ha QfflrC Selected Fresh gj f* ROYAL ANNE 81 B Dozen ■ CHERRIES Packed in Syrup _gr&L Good Quality largest Brooms 4-sewed zs# c 2 ? 2* jLjL Jackson’s Pasteurized Fresh V±- Lh - Pep BUtter CREAMERY S 2 19* CRYSTAL WHITE COLD MEDAL I Jackson's Special I soap chips FLOUR 1 COFFEE PEA „V HES sitl2s c vjzr™ AP RI S° TS SOAP 10 akes 25c I Sark I Sack 1 || Chase & Sanborns Q |1 1 g Msr Cleanser 3 Cans 10c 49c 25c_ ■ lor Maxwell House S A7 C ‘ Can' I\w SMW D ADC NT f T Crisp Spring Fruits and Vegetables In Our 100 Modern Meat Departments gFpRAPE.NUT STRAWBERRIES VEAL ROAST mm (FLAKES m g% Luscious P® Boneless / Mi Package S Z""L 5 C 1 7V& Sugar Creek Butter 28c BANANAS A Ul . 1O c POT ROAST Sugar Corn In p d a V a k a 2 ?2n? 15c Golden Ripe Fruit ® BoneleSS Green Beans 325 c PIMEAPPLES IQ C Beef, Lb. | jjc Van Camp's Hominy 6 N c°anf 3 25c j Fancy New Cuban, each — D A Fresh Prune Plums 2 25c , Green BeailS O L bs. IQc r f KWAo I Blue Ribbon Malt B c a b n 69c Round stringie.* A °Lb. u " I &xC Waldorf Toilat Tissue 6 25c APPLES Lbs - IQc ■ Super Suds 3 Size Pkgs. 25c Fancy Box Winesap _ _ SWISS STEAK Palmolive Soap 3 c a ke ß 14c ORANGES 25c Shoulder Cuts SPECIAL! B FRUIT SALAD Head Lettuce >S>'”xi for lsc Veal Cutlets Lb. 25c PIES 0 New Potatoes 8 “'2 5c “ Grapetruir L° r l jc p or k Roast Lb, i6c WAXRITE chipso 2 te* 29c I COOKED RATION POI iSH Bri "° 2 15 c PET FOOD Argo Starch 3 Pkg. 19c Pkg. 7c A Balanced Ration for Your Pet Full gP { Cristell VkT 19c 7’/2C fj " C Pmv Sani-Flush c ~ 23c ( ~ ar i jl j ii 5

STUFFED SPARERIBS REQUIRE HIGH HEAT Slow Cooking Should Follow Start of Cooking. Have the butcher trim the ends of the ribs and crack them crosswise in two places. For the stuffing cook a chopped onion until slightly brown in three tablespoons of fat. Remove from fire, add one tablespoon of prepared I CAPITOL Poultry Cos. j| 1018 S. Meridian St. BP FrM ])r<>lnK—Frre Dwlirpry nßpxft 3030 | Bolllnr Lb. gjj CHICKENS j ye I Bakine I.b. gfl fFjfo CHICKENS | Qt I Young, Tender gflj I Choice Hens | I All Size* Lb. I ft.;' Free Delivery on All Order* 15 Tent* or More. I All Order* Must Be In By Noon

mustard, one-quarter teaspoon of sage, one teaspoon of salt and onequarter cup of boiling water. Mix this with two cups of bread crumbs.

s—-======|Hl 42 N. PENNSYLVANIA I vl market QUALITY MEATS! | p ork Sausage L!i - 7y 2 C I Jo saa STEAKS rr a- 15c I Lb L dc |Tender BEEF ROAST t* IQc I LARD -£■ r I chickens uL, 23c I BEEF HARTS Lb., 6c <-neese STEAKS Lb>< lsc | JOWLS Lb., 8c Lb ' I I BACON Lb., 10c 1 Pickled Pork a -7y 2 c 1 I Veal Roast ib - 14c . ■** 8 100% Pure Ground BREDNUT “C j LbS ' UU C Beef 7 Voc Oleo 9 ir r it o, r,rr Pound | ‘ 3 Lbs.Zl renlence. I I HTTnlnl !ll ■HHHHSPHOIIE Rl-Iy 6045HB|ILr^^4^KA3j

Spread Inside the epareribs, then roll the ribs and tie firmly with a string. Have the oven very hot when the roast is put In, then re-

—MAY 11, 193 J

duce the hetit and cook slowly. Allow twenty-five minutes for each pound after the preliminary fifteen minutes.