Indianapolis Times, Volume 45, Number 313, Indianapolis, Marion County, 11 May 1934 — Page 41

MAY 11,1931

CHOOSE MEAT FIRST. IS MENU MAKING ADVICE Suitable Accompaniments Can Be Selected for Main Dish. Menu planning is greatly simplified when the whole menu is centered around the meat dish. After all, menus are only guides in selecting foods. They may be written or they may exist only in the mind of the housewife when she answers the question. “What shall we have for dinner?’’ When the idea of menus originated, dinners' were much more elaborate than they Sre now. A list of the foods to be served was mad*' for the guest's convenience so that he might reserve his appetite for those foods he liked best. Thus originated the first menus. Since that time, menus have be-

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'come Just aa helpful In planning simple family dinners. They make :it easier to include the essential foods In the diet, and to choose foods whose flavors blend together. First choose the meat, and then choose vegetables and fruits to go with it—all of these are essential in the diet. Suggested Menu Round Strak with Mushroom Sjur# Mrhrd Potaton Aspararua Combination Writable Salad Bakod Apple Coffee or Milk Dredge the steak well on both sides with flour and season with salt and pepper. Brown well in hot fat. When browned, slice the onion over it and add a little water. Cover closely and let simmer until tender. Make a sauce of the remaining ingredients. Brown butter slightly, add the flour and brown. Pour on cream gradually while stirring constantly. Add the mushrooms fried in butter. Season with salt and paprika. Serve over the steak. Steak With Mushroom Sauce I'i tit 2 pound* round ateak, eut IV4 inche* thirk 1 email onion, slired '4 rnp water *4 pound mushroom*, diced 3 tablespoon* butter 4 tablespoon* flour Salt and Pepper Paprika I enp cream

PUBLIC’S FAVOR SHOWN TURNING TO BLACK TEA Richer in Flavor and Possesses Fragrance Green Lacks. From an old-fashioned preference for green tea the public taste has swerved to black tea, according to <he India Tea Bureau of New York. Seven out of every ten pounds of tea sold in this country is black. Black tea is the more sophisticated, the tea authority said, because it undergoes a greater number of processes, has a richer flavor and more fragrance. It was added that sales indicate the number of tea drinkers has almost doubled in the last few years. How to Make Tea Be sure that the water is boiling and the teapot hot, freshly rinsed with boiling water. Put in one tea-

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THE INDIANAPOLIS TIMES

spoon of tea for each cup and one for the pot. Pour on the measured boiling water and let it brew. Tea men say that five minutes is none too long, but that is a matter for individuals to decide after tasting several brews. Strain the tea from the leaves and serve with milk or lemon, and sugar if desired. Madras Cooler Pour three cups of freshly boiling water on three teaspoonfuls of tea. Cover tightly and allow to stand for five minutes. Strain the tea from the leaves and add the juice of two lemons, one pint of grapejuice and two tablespoons of sugar. Serve cold. Fruited Iced Tea One of the best frozen ices is made with four cups strained cold India tea, to which is added one cup of sugar, two tablespoons of lemon juice, four tablespoons of orange juice, one teaspoon each of grated lemon and orange rind and one cup of grated pineapple. This mixture is stirred until the sugar is thoroughly dissolved. Place in a freezer and freeze stiff. Serve in tall glasses with a thin slice of orange on the edge of the glass.

MEAT PREVENTS BETWEEN-MEAL HUNGER PERIOD ' Protein Serves in Giving ‘Stick-to-the-Ribs’ Satisfaction. Do you have a vague feeling of discontent after you have been away from the table for half an hour or so? If so, you probably have not included those foods which leave us at peace with the world. Why do some foods satisfy and others leave us vaguely conscious of not having dined or supped w f ell? * The craving for food is a natural instinct and the satisfaction of hunger is a real pleasure; but some foods do satify hunger better than othsrs. What foods and why? All protein foods, but especially meats, are often said to “stick to the ribs,’’ or to give us a satisfied feeling which lasts longer than

; those foods which pass through the i stomach quickly. Fat in certain foods, such as meat ! and cheese, slows up the digestion of vegetable foods. A certain semi- | vegetarian who entertained beauti- | fully always served crisply broiled bacon with assortment of vegetables which formed the bulk of the meal. . Perhaps she did not realize that the reason was because she did not want her dinner guests to leave her home with a feeling of unsatisfied hunger, but such was actually the case. Many persons who are on a diet have an “all gone feeling" between meals which is most annoying and which does not improve their dispositions. The reducing diet should, by all means, include meat and other foods which require more gastric juice for digestion than do the fruits and vegetables of the usual reducing diet. There is a scientific as well as a psychological reason why *the wise wife waits until after her husband has partaken of a satisfying meal befores he broaches the subject of anew hat. And the understanding mother realizes that naughtiness and bad ter iier in children are very frequent around meal time and that a sunny smile will be restored with food. You will be doing a better job as

a homemaker If you see that the meals which you plan contain enough of those foods which give

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