Indianapolis Times, Volume 46, Number 18, Indianapolis, Marion County, 1 June 1934 — Page 28

PAGE 28

SUMMER DAYS NEED NOT BAR HEATED FOODS Natives of World’s High Temperature Areas Give Example. When at your wits’ end on hot summer days trying to decide which foods will keep the family both nourished and cool, take a tip from cooks in hot weather countries, where summer food is served the year ’round. Any one who remembers delicious dinners in Hawaii or in the West •Indies, or even in Florida after the end of the tourist season, can recall * that there usually was hot consomme, then a main hot dish, hot not only with heat from the stove but also with dashes of snappy condiment. Condiments, such as curry, hot peppers, cinnamon, cardimon powder (seed capsules ot an oriental plant) are popular and cause no discomfort in the world's hottest countries. After the curried chicken is served in Honolulu, for example, a servant comes around with a partitioned china tray containing mounds of chutney, dried anchovies, seasoned conserve, powdered nuts and a dish of lemon juice, and one is expected to scatter dabs of all these on the chicken and rice. This is a good time of the year to stock up on condiments, even though one should try out the acrid touch on family palates by degrees. Cooling Drinks The English habit of having a pitcher of ice beverage in the hall so that any one in the house can take an unceremonious drink is being copied by thoughtful New York hostesses One whose windows look out on the East river keeps a pitcher of ice limeade with gingerale and sprigs of mint in her hall. In Lady Astor’s home, near London, a teetotaler home, by the way, the glass jug in the hall is invariably filled with iced and lemonflavored barley-water, a supposedly healthy beverage that for generations has been popular over there. Hawaiian Souffle Cut twelve marshmallows in small pieces with scissors. Put in a bowl containing a cup of cream. Cut two slices of canned pineapple in small bits and spread these over the marshmallows. Place the bowl in the refrigerator for several hours; from morning until dinner time is not too long. Just before serving beat thoroughly with a wooden spoon. This serves four. Curried Chicken Melt one-third pound of butter in a deep frying pan. Add one bay leaf, one-quarter teaspoon cardiman powder, one tablespoon curry powder, one-half teaspoon cinnamon, salt and pepper. After the slices are well mixed with the hot butter, put in cooked chicken cut in small pieces. Put drumstick and wings into the pot for flavoring. Cook for twenty minutes. Serve with boiled or steamed rice. TWO FOODS COMBINED Sausage Cooked With Macaroni in Casserole. This is really a company dish. Cook two cups elbow macaroni in salted water until tender. Drain and line casserole bottom. Remove the links of sausage from a carton, allowing at least two sausages for each serving. Place the sausage links in the casserole, then sprinkle with onehalf cup of chopped canned mushrooms and pour over macaroni in casserole. Bake in 350 degrees or moderate oven forty minutes. M EAT STUFFS APPLES Sausage Also Combined With Sweet or Irish Potatoes. Use six good-sized tart apples and one cup of sausage meat. Scoop out center of apples, leaving .thick shell and cut all pulp possible from cars. Chop this and mix with sausage meat. Refill apples, heaping filling and bake at 400 degrees until apples are tender. Serve with baked or fried potatoes. Sweet or irish potatoes are also very good stuffed with sausages. Horseradish Butter Cream one-fourth pound butter, add four tablespoons fresh grated horseradish, a little salt and a dash of cayenne. Blend thoroughly. Spread on hot broiled steaks or chops.

Step out into the SUNSHINE How many days of yonr life are lost in feeling under par? How many hours which might be bright are dull and dispirited? Half-hearted days are frequently due to common constipation. It clouds your waking hours, takes the sunshine out of living. Yet it can be overcome so easily by eating a delicious cereal. Laboratory tests show Kellogg’s All-Bran provides “bulk” and vitamin B to aid elimination. AllBran is also a fine source of iron. The “bulk” in All-Bran is much like that in leafy vegetables. Isn’t this “cereal way” pleasanter than risking patent medicines? Two tablespoonfuls daily are usually sufficient. With each meal, in chronic cases. If not relieved this way, see your doctor. , -, Serve All-Bran as a cereal or use muffins, breads, AII.DDAkI omelets, etc. In the red-and-green Atffc package. At all I grocers. Made by |J_jL Kellogg in Battle v Creek.

JELLIED MEAT SALAD MAKES LUNCHEON

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Spring is the time of year when luncheons are most in vogue, so you may want to invite your friends in for a luncheon and perhaps a few rubbers of bridge afterward. The plate pictured above is especially suitable to be served for that oc-

OVEN COOKING SAVES DOUBLY Economy of Time and Effort Are Effected by This Method. The oven-cooked dinner is a real economy of the housewife’s time and energy. The meal should be so planned that all the different dishes are such that they may be cooked at the same temperature. It helps, too, if the length of time required to cook the different foods is about the same. Os course there is no valid reason why the article which requires the longer time can not be put in ahead of the others. Here is a recipe for baked round steak which serves as a very good main dish for the oven-cooked meal: Have the round steak cut thick. Sear until nicely browned in a heavy frying pan. Sprinkle with salt and pepper and put three tablespoons of butter on to the steak, together with three tomatoes, peeled and sliced, one green pepper, choppd, two tablespoons tomato catsup and one tablespoon chopped parsley. 7 Put in a moderate oven and bake until tender, about one hour. Franconia potatoes may be cooked with the meat. Corn pudding for the vegetable and baked apples for dessert complete a very satisfactory oven dinner. Ham Loaf Rub inside of a bowl with a piece of cut garlic. Put a pound of cooked ham and a pound of cooked lean pork through chopper and into bowl. Add two cups of bread crumbs, two teaspoons of Worcestershire sauce, a medium onion cut fine, a dash of pepper and paprika and milk enough to moisten, about two cups. Put in deep loaf pan and bake about forty-five minutes.

Very Special Young Roasting and Baking T f ■ Chickens"* I Z c FREE DKESSI.NO Plenty of Parking Spare PLENTY OF FRIEE AT LOWEST PRICES WEST STREET POULTRY CO. 11 N. West St. T.lncoln 969

DEMAND M LTy *ior |^|jj®p NONE BETTER Full 3-Lb. Can Choicely Hop Flavored Made by the Only Malt Syrup Manufacturer in Indianapolis Sold By Your Retail Store Insist Also on DnflTy’g Sweet Cocoa Malted Milk % Duffy’s Orange Flavor Malted Milk Duffy’s Pure Malted Milk Duffy's Colon Food

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If You Want Early morning delivery on quality milk, just phone East End Dairies, Inc. CHerry 3519 577 No. Highland

Fresh n £ EGGS 2 Doz. Zt)C Extra Large in q C Cartons 2 Doz. jDC BO ITER’S HATfiLiERY ISS N. Delaware ... JMfli

easion and needs only hot rolls, a dessert, and a beverage to complete the meal. The jellied meat salad is flavored with cider. Here is the recipe: 1 cup baked ham, cut in small cubes. 2 cups cider. Vs cup raisins. 2 whole cloves. 2 tablespoons brown sugar. 1 package lemon flavor gelatin. H teaspoon salt. Soak the raisins in cider until they are plump. Add the cloves, sugar, and salt and bring to the boiling point, pour over the gelatin and stir until dissolved. Remove the cloves and chill. When it begins to thicken, add the ham. Pour in individual molds and chill until firm. When ready to serve, unmold on a lettuce leaf.

FOR •37 • YEARS dßMjjk YOUR • LOCAL • GROCER SUGAR K LARD Fine Granulated * 3 Hilgemeier’s Pure Kettle Rendered 10*49’* 2“ 15’ Jacksons Pasteurized Fresh BUTTER c *5.~5? T 27® Black Raspberries 2 a.* 25® Van Camp's p ° rk & Be®*** 6 25 c Del Monte Spinach 12® flKhv CfßflMtt 4MMS Wi JACKSON’S COFFEE s 3 s; 55 c Old Reliable Coffee 27® Beech Nut Spaghetti 3&* 25 e Del Monte Salmon 1 19® V IDDV^C PEACHES JUAmU JL MT in Heavy syrup Ml Cans Macaroni or Spaghetti r£ 5® Pure Fruit Preserves *£• 15® Vegetable Soup ***£*£? 10® CHERRIES 45c10c

BANANAS 4 Lb.. i9 ORANGES California 2 Doz. 29c Green BEANS ’’SK.,'!;"* Lb. 5 C APPLES r ,VK„J?r 3 Lbs- 17c NEW PLUMS ri'V Lb. Xoc NEW POTATOES', ', 10 H-23C New CABBAGE 3 Lbs. 10c

//? Owr iOO Modern Meat Depts. Beef Roast lOc BONELESS, LB J m Veal Roast % c BONELESS, LB JK M '* BEEF RIB ROAST B Ziied nd Lb -23c CHUCK ROAST ?;;r Lb. 14c SWISS STEAK s \".;r r Lb.lSc PORK ROAST Cottage, Lb. 15c PORK ROAST Lb. lie

SALAD-DRESSING srsii'ss £ 21c LUX TOILET SOAP 4 25c

SOAP CHIPS CRYSTAL WHITE g“ U . I kioiO"*^O c

STANDARD ® R ?o ER J FOOD STORES! 1 - MONEY SAVING FOOD DISTRIBUTION

THE INDIANAPOLIS TIMES

BUTTER MIXED WITH OIL AIDS IN FRYING FISH Species Suited to Cooking in Pan Becoming More Plentiful. Whitefish, lake trout, bluefish, perch, pike and other appetizing varieties of lake fish will soon be available in increasing quantities and of excellent quality, according to a Booth Fisheries Corporation bulletin. This announcement brings to mind the tantalizing odor of frying fish. It will be recalled too that fish of this description are better

VERY CHOICE LEG. BOILING lglC HENS ROOSTERS^Lb. U SMALL FRYS 23c Lb. C YOUNG Roasters 13c Lb. 1B . FREE DELIVERY K K”™ Hoosier Poultry Market 107 NORTH ALABAMA ST. —LINCOLN 1881

adapted for sauteing or pan frying than the larger variety which must be cut into stakes or fillets. Remember that the use of a very little fat distinguishes sauteing or pan frying from the method known as deep fat frying. Egg and dry bread crumbs are the favored mediums for rolling or dipping fish for sauteing. They seal in the natural juices, and give an even, golden brown color. Other coatings sometimes used effectively are flour, corn meal, seasoned cracker crumbs, milk and flour, egg and cracker crumbs and prepared pancake flour. Seasoning is important, for the fish must be seasoned before cooking. Add the seasoning to the medium used for rolling or dipping. Salt and pepper are sufficient for the average taste, although others may be added. Paprika may be used for garnishing. The best fat frying medium to obtain a rich golden brown is two parts cooking oil to one of butter.

Prunes Sic.".'?. 3 25 c Sun-Maid s SiCi.”ot' , m.. 10c Dill Pickles Qwrtjaf 15c Fig Bars £r h 2 l s . 19c fotcim Garden Fresh Brand |Am WdlSlip Large 11-Oz. Bottle 3U|p Apple Jelly V!;"’. 10c Stokely’s 3 Si! 25c Libby’s T ;r.'* 3££ 25c Green Beans 5 Cans 23C Sugar Corn 323 c Minute Tapioca Pkg. 12C Apple Butter M H~TISc Peanut Butter 2 j:, 25c Peas "7,17" 10c Ginger AleS.fe£.SSSloc Yummy uS r o“hai!ls-®- ioc Royal "S3TJS.V- 35c Certo 25c Sugar Creek ~K;„ 29c Shinola Polish* *Bott?e Sc Gold Dust 15c NORTHERN TISSUE linen-ized A \? r * e TCfi for softness .... HI RoUs J*

io jl DEL MONTE SV® C CRUSHED PINEAPPLE or Fresh h Frosted Cherry PIES AJ C Baked by Butter Crust Pie Cos.

Olive oil may be substituted for any cooking oil, and its distinctive flavor 1 is preferred by many persons. In pan frying all types of fish, cover the bottom of the frying pan with a quarter of an inch of fat.

igssgsg&y——■ 8H42 n. RENNSYLVANiAHHHBHBHHHHi QUALITY MEATS SpZial^llspectet^H I ..rCreamery Butter ..5L “ 23c I BEEF ROAST asu. IQ.I ‘= BACON ■ EGGS : °° 29c Pickled PORK ib 7c I PORK CHOPS u-15c| CHICKENS 4 Lb lb i7c TENDER BUEHLER Rd. Shoulder FRANKS PORK I BEEF SLICED SWISS AND I STEAK BACON STEAK Bologna ROAST I Lt -12y 2 c 2 LtB - 35c Lb. j 2%c IQc ib -12c 1 8. B. Coffee - s 355 c ri. 6045 ■■■ If 1 i 1

Finer Low-Priced COFFEE T3EOPLE who pay the minimum A price for coffee, have anew treat f coming when they ask for NEW PEAL brand. It gives you finer flavor for your money—is the fastestselling, nev, low-priced coffee in local It has an extra smooth, satisfying flavor because it is blended by “KO-WE-BA,” the home of fine foods for 45 years. It’s FRESHER coffee, too. Roasted right here, packed into mois-ture-proof bags, and rushed to your grocer. Ask for NEW DEAL brand. Two other popular coffees at slightly higher prices; LILY and KO-WE-BA brands. There’s a blend to please your taste and a price to suit your purse. Try one this week-end. _ T.11.V Brand is a KO-W K- B A do CIIKL W Hll€ J UCIICIOUS delightfully mellow luxe brand is exT* . J /i n rr . coffee at a medium tra-rieh. Coffee at nags Cos it ees price. its best.

/T“W f T wMI Itef lpjt\ / aWWt'j i'u null w \ I til- JMM#! 1 Pickles were an Open lieg ? Buzzing flies ... pickles swimming in brine unprotected from contamination—there’s old time bulk-buying for you. Don’t buy sugar that way! / Buy Jack Frost Sugar in sturdy cartons— r~^/ and be assured of 100% PURE CANE Xi SUGAR. Clean, wholesome, uniform. J Jack Frost/W^ Refined bjr The National Sugar Refining Cos. of N. J. #

Have the fat hot but not smoking before putting in the fish. Brown on both sides, using a pancake turner or spatula. Cook until fish is tender, but use care that fish is not overdone. Fish is cooked

.JUNE 1, 1934

when it may be easily pierced with a fork. Serve at once. More than 90 per cent of the world's natural gas and about 65 per cent of the world’s fuel oil are consumed in the United States.