Indianapolis Times, Volume 45, Number 313, Indianapolis, Marion County, 11 May 1934 — Page 39

♦I AY 11, 193 f.

ROYAL FEASTS OF OLD LACKED MODERN TASTE Despite Elaborate Detail Roast Peacock Was Tough and Flat. Th fart that foods must please the eve ns well as the palate has been known for years and years. Even bark In the days of royal feasting many of the best dishes were adorned with gold and silver foil, or ‘‘flowered,” as they termed it, wi’h various colored powders. Among other adornments, those generally tised for the peacock and the swan are the best known, as they invariably appeared at every royal feast. The peacock was skinned, stuffed w ith spices, and roasted. While the cooking was going on a cloth continually wet was kept around the bird's head to save it from the action of the Are. When cooked, it was allowed to cool, and then the skin was neatly sewed on again, the tail feathers spread out. the comb gilded, and a piece of cloth dipped in alcohol put in its mouth to be set on fire while it was served at the table. CVrcmnny Made nf Serving Naturally this event was accompanied by great ceremony. The serving was performed by the women mast distinguished for rank and beauty, who followed the dish in procession to the music of minstrels. A per the expenditure of all this art upon the peacock, its flesh was tough and tasteless. Today w f e choose meats which are good to begin with and then by our methods of cooking and decoration, we produce foods which appeal both to the taste and to the eye. The planked steak that you hear so much about certainly illustrates this point. The cuts of meat you use for this dish must be the tender ones. Usually you would choose a porterhouse or sirloin steak about one and one-half inches thick. Broil this steak almost to the desired degree of doneness, and then transfer it to the center of the hot plank and arrange the vegetables around it. Vegetables With Steak The vegetables to be served on the plank with the steak depend largely upon your own taste. Halves of tomatoes, ppeled, dotted with butter and sprinkled liberally with grated cheese, stuffed onions, peas, green beans, carrot cubes, cauliflower flowerets, and bananas cut in half lengthwise are a few of the vegetables you have to choose from. A border of Duchess potatoes is attractive when piped around the edge. These mashed potatoes may have egg yolks added before they are put through the pastry tube, or they may be brushed over the top with the beaten egg yolk, diluted with a little milk, after they have been made into the border. Since the meat and vegetables are practically cooked when they are arranged on the hot plank, they need to be put in the oven only long enough to brown the potatoes and finish cooking the other vegetables and the steak. This requires about fifteen minutes.

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HAM LOAF ACCOMPANIED BY FRIED BANANAS

MEAT IMPROVED BY SPICE SAUCE French Cooks Demonstrate Merit of Method to Enhance Flavor. Although meat is one of the tas- | tiest of foods, its fine flavor may be ! enhanced and variety gained by the | addition of a few spices, as French cooks demonstrate so cleverly Spices may be used to lend zest to j the left-over dishes, or to meat from : which the flavor has been extracted to make soup. Cold roast beef, or any other : cooked beef, is delicious if simmered j until thoroughly heated in the following spiced sauce. Heat together one-fourth cup vinegar, a bayleaf, a small onion | chopped, two sprigs parsley, one carj rot, one stalk celery and a few chives until about half the vinegar has j evaporated. Other spices such as cloves, peppercorns, thyme and sweet basil may also be added. In a saucepan melt two tableI spoons butter, add two tablespoons flour and cook until browned. To | this add one cup stock, stir and cook until it begins to thicken. Add the vinegar mixture and continue cooking for about ten minutes. Heat the slices of cold meat in this sauce. CARROTS AND CABBAGE SERVE WITH GELATIN Resulting Salad Takes Place of Spring Tonic. A carrot and cabbage salad in ! gelatin is a regular spring tonic. Here's the way to make it: Dissolve one package of lemon flavored gelatin in one pint of warm water. Add two tablespoons of vinegar and one teaspoon of salt and set it in the ice box. When the mixture is slightly thickened, fold in one cup of raw grated carrots and one cup of finely shredded cabbage. When it is firm, unmold on a plati ter covered with crisp lettuce and ! garnish with mayonnaise. This recipe serves six persons. RECIPE GIVEN Tomato and Celery Principal Ingredients of Appetizer. One good sized tomato, four tablespoons minced celery, four large ripe olives. Peel tomato and cut in four ; slices. In the center of each slice pile a tablespoonful of celery. Cut olives from stones in neat sections j lengthwise and arrange them on the celery radiating from the center i to the edge of the tomato. Be sure i the tomato is thoroughly chilled be--1 fore peeling.

A meat loaf is such an accommodating dish. If the family is prompt for dinner, it may be served hot, but if there is an unavoidable delay, no harm is done, for the loaf is equally good cold. Time was when beef and veal held the center of the stage for meat loaf, but today's housewife plays no favorites And ham loaf has become deservedly popular. Ham loaf with fried bananas is prepared as follows: I'j pounds ham Vi pound lean beef - Vi pound lean fresh pork 1 cup bread crumb* 2 rggn, beaten J can tomatoes strained Grated rind 1 lemon Vi teaspoon dry mustard 1 small bay-leaf 6 clove* Have all the meats ground together. Combine with the bread crumbs, eggs and one-half the tomatoes. Season with celery salt, lemon rind-and dry mustard. Stick the cloves across the top, and the bay leaf .and pour the rest of the tomatoes over the top. Bake for two hours in a moderate overt, 325 degrees. Cut firm bananas in half lengthwise. Moisten with egg and roll in seasoned cracker crumbs. Fry in a generous amount of hot lard Until golden brown on all sides. Serve around the ham loaf. COMBINATION USED TO BAKE GRAPE FRUIT ROSE Orange, Avocado Pear or Apple Suggested; Cherries Garnish. Cut a grapefruit in two, take out all the sections, skin them and cut in small pieces. Trim the edges of the hollow halves in pointed scallops. Combine the cut fruit with bits of orange, avocado pear, chopped apple or pear and put the mixture into the trimmed grapefruit skins. Garnish with maraschino cherry or preserved ginger, also with a sprig of watercress and a litle dab of mayonnaise, CABBAGE AND CARROT COMBINED IN COCKTAIL Celery, Lemon Juice and Seasoning Complete Recipe. Three-fourths cup finely shredded cabbage, 5 i cup grated carrot, M cup minced celery, % teaspoon salt, 2 tablespoons lemon juice. Let cabbage stand for one hour in ice water which more than covers. Dry between towels. Add carrot, celery, salt and lemon juice. Lift with a fork until thoroughly mixed. Chill well. Serve garnished with threads of green pepper.

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THE INDIANAPOLIS TIMES

KIDNEY STEW IS EPICUREAN DISH Lamb or Beef Best for Purpose: Gravy Is Tasty. An aromatic gravy fit for a king’s taste! A meat with full bodied, mouth watering flavor! Those are the features of kidney stew made as directed below. Use lamb or beef kidneys. Cook I them, as instructed, until every delicious cell of the meat has been | done to a turn. No epicurean could : imaginp, even in his dreams, a more enhancing festival of tsste thrills j than the stew provides. 1 pound kidneys 4 tablespoons flour 2 tablespoons butter 1 teaspoon salt Pepper 4 medium onions 4 medium potatoes Vi eup evaporated milk 1 tablespoon vinegar Cut kidneys in halves and spak forty-five minutes in cold, salted water. Trim, cut in small pieces, place in a ketHe of water and bring to a boil. Drain and rinse with cold water. Roll in flour and brown quickly in butter. Add salt, pepper, chopped onion and diced potatoes. Cover | with boiling water, and cook until tender. When ready to serve, add evaporated milk and vinegar. Yield six servings. Fresh Juice To save grapefruit juice fans from the boresome chore of squeeziug halves of fruit a fashionable New ! York grocer has inaugurated a daily service of fresh grapefruit juice. Deliveries are made in half-pint, pint and quart jars.

|r- v ,n- ,■ ’ ' SjL IN STEP WITH AMERICA jfJfL'' KROGER ■ mcCicJvzA to- ruuir IvdjCjrddl MTOp 52v BIRTHDAY SALE! j I . I\B KUb I Marchln. alon. (- BRAN FLAKES ARM 01 RS STAR V r ™ \ WIP ■ 1 fnXwHh.K"’ rorNTRT cl.r brand C •\i \\ "tul i: “ 2 t9c eifiioßea ndm> / \ l| I I J FELSNAPThT Sugar Cured Shank Halt 11. W % '*W year! A good, full of 1 / ■ I n.AA \ |£ W ACTION SOAP IR m Aw Y i* XtmiMM So hurry! Your - I Ci VLr nearby Kroger Store 5 * ' KKS 2. w C ® ’** *-<1 { V M is brimful of “ways CENTER SLICES, LB., 27c W \m A 1 S and „Tu*” B ” to^ hav * APRICOTS 0 1. , T > in in •i. & \I Vo V fo!?J Hr good things and save SllCPfl r*HCOn LB. IMr \\ vU UJ '■%&. ; country cu b brand oiiclu uavuii member 11 Ad N(( > , FANCY DRY CURB—RIND OFF Jmsm&t 3 It’s Our Birthday mfe • ■ ill llillliliL W .. . But the Gift - GUEST MALT ■"£ 1 I dDb# ai i |W| Saving Go to You! fcrk bari.f.y ICU ■ *CII I I STANDARD PACK—GET A SUPPLY 2 ’i'A? 79c ‘ •. Tomatoes 3~ 25 Jffi?. A " suciD “Jf c STANDARD PACK—A REAL BUY 9 . lARS *2*> f Luncheon Loaf LB 17c "* -* TOMATO OR FICKLE AM) PIMENTO STYLE Com 3 CAXS 2,3 c TWINKLE Thurinjrer LB 19c ■ mgy msm mie gki.attn pf.ssf.rt aiiep flavor summer sausage FINE GRANULATED am. flavors Suaar ito 49 ( ——— Beef Roast lb - 12. c w M U ■ "TP Jr CEMS TENDER. JUICY CUTS FOR POT ROAST COUNTRY CLUB PORK & Young. Tender 1,8. ■Pfc p 4SB. 18. 10c Steak sirloin 1 Beans “S’ 5 ;s 23 2 ™ 2 - b“ c, - übk, “ ‘-™=‘ Chuck Roast -14 Kl itfPr LB PB,NTS LB /JC A In * I/ C ALL TENDER CUTS ™ 13-EGG ANGEL FOOD . AVONDALE CAKE V Flour s= 73c POTATOES IDEAL SUMMER SOUP—BARBARA ANN TOMATO U. S. NO. 1 mm m 0m armour’s STAR Soup " 5 I9 C CORNEnBEEF 15-LB. PECK / 1 1 Jr ST HE VT AND SERVE country club j Strawberries quart 15 c vacuum lb. + tyonpernut Green Beans LB - 10c V9VI ICC packed Am M w OLEO New Potatoes 7 lbs 25c * 3 lbs. 2. 5 r Lemons Kl? 4 for 10c CAMPBEUT/S SCOTT Mm ■# V . 4 Pork & Beans can 5 c Tissue 323 c Asparagus bunch OC ei - 7 Tar.. 70. PEE-FISH BRAND HOSE F% _ E" chip.o 2 rk „ Z9c p ickles 20c .ft.,.r.vr.TH, Bananas lb. *>c PRINCE ALBERT (J|B Cl 1 Tobacco 2 CA>S 23c . ! n m \n. 2 or _ I■ 1 3 The** prices effective onlv in Indianapolis. Greenwood. Plainfield. ADDIe 03U C S J rivs 40 C Zionsvifle, Mooresville, Morristown. Brownabnrg and Kroger’* two A Sff-FT, LENGTHS, *3.19 Drive-In Market*, Forty-Sixth and College and Tenth and Drexel. FATONIA CLUB r- *4-0 /. 1(1, COINTRY GLIB Ginger Aie Snrla CrarUprs , - IK 9c Ont Bottle Refund ioda Crackers I>Kt.. 1 > K t.. MM rM r JF rnjt —A Puffed Rice 2 PROS.

LARGE ROAST MAKES SHORT CUT FOR COOK Meat for Second Meal Can Be Improved by Sauces or Used in Oven Hash. Housewives are looking for ways to reduce work in meal preparation. Here is a short cut which has proved valuable many times. It is called a “two in one’’ so far as meal preparation is concerned. Roast a large enough piece of meat for two meals. It takes no more effort to roast a large piece of meat than a small one—then the second meal may be prepared in a minute. The roast may be served cold or it may be reheated, in one of the many sauces that are delicious with meat, for example: Horseradish Cream 3 tablrsoons crated horseradish 1 tablespoon flour J tablespoon butter V 4 tablespoon sucar Few drops onion juice Paprika Vi cup cream Vi cup stock or water Blend flour and butter but do not brown. Season with paprika, sugar and onion juice and add to the meat stock or water to thoroughly moisten. Cook slowly. Add the cream gradually, stirring to prevent lumping, when thickened add the horseradish and continue cooking about five minutes. Tomato Sauce 2 cups cooked tomatoes I sliee onion 3 tablespoons butter 3 tablespoons flour Salt Pepper Cook the onion and tomato together for fifteen minutes. Melt the butter, add flour, and when these are well blended, add tomatoes. Bring to the boiling point and serve with left-over meat. Oven Hash 2 cups cround leftover meat 4 medium-sired potatoes, raw 1 cup stewed tomatoes 2 stalks celery Vi cup ccavy 1 ecc 1 medium-sired onion Put meat, raw potatoes, celery,

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! and onion through the food chopper. Mix into this the beaten egg. gravy and tomatoes. Add salt and pepper to taste and put into greased baking dish. Bake in moderate oven thirty minutes. FRESH PINEAPPLE USED TO START FISH DINNER Almonds Combined With Fruit to Make Cocktail. This is especially good as a starter for a fish dinner. One cup diced fresh pineapple. 2 tablespoons sugar, 2 tablespoons blanched and shredded almonds, 1 tablespoon lemon juice. The fruit should be cut in neat dice, sprinkled with sugar and placed on ice for six or eight hours or over night. One hour before serving add almonds and lemon ! juice. Serve in chilled glasses, us- \ ing the juice as well as the fruit. | This rule will serve four to six persons. “ALL-BRAN WILL ALWAYS BE A PART OF MY DIET” Delicious Cereal Corrected Hist Constipation If you suffer from constipation, read this fine letter: “I have been troubled for years with constipation. During: this : time, I have tried almost every known remedy. Then someone recommended eating Kellogg's AllBran, and the proper results followed immediately. "Since eating Kellogg’s AllBran each morning, there has been a general improvement in my health without the ill effects that I formerly experienced when taking laxatives. Hereafter, Kellogg’s All-Bran will always be a part of my diet.”—Mr. E. G. Himes, 1201 E. 7th St., Los Angeles, Calif. Research shows Kellogg’s AllBran provides /‘bulk” to exercise the intestines, and vitamin B to aid elimination. All-Bran also supplies iron for the blood. The "bulk” in All-Bran is much like that in leafy vegetables. Isn’t this "cereal way” safer than risking patent medicines? Two tablespoonfuls daily are usually sufficient to relieve ordinary constipation. With each meal, in serious cases. If not relieved this way, see your doctor. Be sure to ask for Kellogg’s All-Bran. It contains much more needed “bulk” than part-bran products. In the red-and-green package. Made by Kellogg in Battle Creek.

For Better SALADS No salad is better than its dressing. That’s why these two products—leaders in quality for many years —are so desirable. Ask for them hv name at your independent grocery or delicatessen store. Phoenix Mayonnaise Rich, buttery consistency adds economy—PHOENIX can be mixed half cream or milk. Made in Indianapolis—delivered fresh and pure—in 5,8, 16 and 32 oz. jars. 9 DIADEM SALAD DRESSING Tasty and wholesome always, DIADEM is the salad dressing used and preferred on thousands of Indiana tables. Three most popular sizes—8, 16 and 32 oz. jars. AT YOUR INDEPENDENT GROCERS Packed by SCHNULL & CO. INDIANAPOLIS

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