Indianapolis Times, Volume 46, Number 60, Indianapolis, Marion County, 20 July 1934 — Page 20

PAGE 20

FORGING CHILD !TO EAT HELD BAD PRACTICE Cheerful Mood Should Be Maintained at Meals, Dietician Advises. % A merry mood at meal time is important these torrid noons and lights, especially in homes where mere are children, according to Miss Bna Youngblood, dietician of the Child Study Association. Whether wou are planning a picnic or are paving your meals at home, your program should include wholesome ir>ori that youngsters will relish. If jiey like it, adults are sure to like ft too, thus dietician to hundrds of School children observed. * Cut the bread for picnic sandwiches rather thin and spread it ifith such appetizing mixtures as tr r am cheese and shredded pineapple. chopped eggs and sardines, jjSfcty cheeses and meats. g “A child should be happy when (Hating." Muss Youngblood said. ‘lf Parents realized how the temper efrr s food values they never would Worry children at meal time. £ To connect punishment or penalties with food is very bad. quite • ■ bad as forcing a child to eat, It hen he is not hungry If he has no what he probably needs is £?st or taxation Most children do ot get nearly enough rest this hot Prather. Better to let them leave pe table than compel them to sJioke down what they do not want." Dessert Important * To deprive a child of dessert be£“ause he has not cleaned his plate f something that went before is •tupid and cruel, she said. Then the added: t “Whenever I hear of children’s tantrums at meal time these hot ■ays I wonder what is the matter Pith the parents. For it is sure to §e their fault.” i Because of the importance this Childrens dietician places upon dessert, this group of her simple srt ,pes begins at the end of the Oieal. These dishes, she said, are lure to make a hit with girls and Soys. Apricot Sherbet 1 Press canned apricots through a |teve. Add sugar to taste. aloO a liule lemon juice. Very slowly add tniik. stirring constantly to prevent Curdling. V Add only enough milk to give ■nixture the desired flavor, then SJir in heavy cream—one-half cup scream to a pint of nnlk. Freeze in ■ld-fashioned freezer. Pack in weezer or refrigerator trays until S-ady to serve. The juice of any nils may be used in this way. Jellied Salad I Add grated vegetables or fruits Cut in dice-shaped pieces to lemon QT lime gelatine, after dissolving the *r la tine according to directions on lShe package. Place in the ice box to congeal. Serve on crisp lettuce feavt 5 with mayonnaise that has |rrn thinned with orange juice. Stuffed Tomatoes 5 Select firm, good-sized tomatoes, wash them, slice off the top, scoop oy- most of the pulp and mix this pulp with cooked vegetables and ■loat. i. Beef or ham cut in diced-shaped fares is good, or the meats may be <i\ed. Season with salt and pepper iyid stuff into tomato shells. Cover With buttered crumbs and bake in a moderate oven about five minutes. SNOW PUDDING OFFERED Ingredients Include Gelatin. Sugar. Lemon Juice and Rind. Six ounces tone cup) water, two nd one-half ounces granulated spgar. one-third ounce unflavored geratin, one egg white. • Boil the water and dissolve the gelatin in three-quarters of the water. Take the juice of a small lemon and the grated rind of half a lemon and add to the gelatin jnth almost the entire quantity of sugar and the remainder of the trater. < Cool, strain and stir on ice until k begins to set. Fold in the beaten egg white and sweeten with the rest of the sugar. Put into individual molds and chill in the refrigerator, rve w ith custard sauce.

r “ d> I\cu kemtmb&h u\(tat DritdfnHi w ere Dug out of a Box? Thev are still to be seen ;;. these dust catching, fly attracting, open boxes of dried fruits. Ves and bulk sugar is still sold as in the HV | old days : . “so-much-per-pound” .. . nameless :;; without so much as a trade l But what a satisfaction it is to buy Jack : Frost Sugars in sealed Blue Cartons. * Standard in quality and with that vitally : important assurance y v y | CANE SUGAR.’* JAA JACK FRDSTT> ftiind bwTht Nitwml Sur Rrftnint Cos. of N. J. I'O

VEGETABLE SALAD I '(( >j rup mayonnaite II travpnon >a!t 1 rup thinir aiirrd raduhra 1 . cip rhopprd rrlrrr rup .rated frrvb young turnip* 1 rup of prunr* Beat the egg until It is thick. Then beat in mayonnaise and salt. Add celery, radishes and turnips. Cook prunes and remove pits before combining with other ingredients. Mix well and freeze. Cut the salad into squares and serve it on lettuce with a garnish of mayonnaise.

SQUASH FORMS BASIS OF SOUP Onion and Milk Constitute Other Principal Ingredients. Tender, succulent summer squash at its dainty best is a thing of joy forever. And in a creamy rich soup, its attractions are almost tantalizing. The recipe that follows is original and pleasingly inexpensive: I rup mj'hpd summer squash 1 alire onion I rup irradiated evaporated milk and Mi cups water, mixed 1 rup water drained from squash ■j teaspoon salt 2 tablespoons butter .2 tablespoons flour Steam squash, or simmer slowly until tender. Scald onion with diluted nnlk. Remove onion. Add squash, water drained from squash and the salt. Blend butter and flour, and stir into hot soup. Continue cooking until soup is slightly thickened, about five minutes. stirring constantly. Serve garnished with whipped irradiated evaporated inilk, or finely chopped parsley. A 'poonful of whipped milk placed on top before serving will hit the artistic spot with many. TEA at Its Best KO-WE-BA special blend makes the most delicious iced tea you ever tasted. It costs no more than ordinary tea, so why not enjoy the best? At Independent grocers only. Try it! Blend for

BEANS ENHANCE TOMATOES ANO OTHERJISHES Inexpensive Food, Rich in Protein, Utilized in Croquettes. Beans are so rich in protein that they can often be used as a main dish. But in these days it is a good plan to budget even so inexpensive an item as beans. Here are recipes, with their approximate costs, which will enable you to serve and enjoy this substantial food at slight expense. The first serves four persons at a cost of less than 45 cents. Stuffed Tomatoes Cut the stem end from four large firm tomatoes and scoop out the centers. Dust inside with salt and pepper. Stuff with the contents of a No. 2 can of oven-baked beans, and bind around the outside with a strip of bacon, holding it together with a toothpick. Top with four tablespoons grated cheese, and set ‘in a hot oven for from twenty to twenty-five minutes. The second recipe can be served to four people at a cost of about 35 cents. Boston Itean Croquettes Mash the contents of a can of oven-baked beans, add one teaspoon chopped onion, salt, pepper and one and one-fourth cups soft crumbs. Form into croquettes and roll in fine crumbs, then in one slightlybeaten egg, and again in fine crumbs. Let stand at least fifteen minutes, then fry in deep fat, 390 degrees, until brown. Serve garnished w’ith

CANTALOUPES INDIANA HALES—LARGE JUMBO (Ml £- For l!l c BIG HEARTS Extra Jumbos Each 10c APPLES r S ST 3 Ll,s - 20c ORANGES Doz '2lc POTATOES ' •:* 1 “-25= LEMONS MS doz.29c HEAD LETTUCE s 'l'i i(1 2 Heads 15c TOMATOES ”,IZ 3“*• 25c BANANAS RJS 4—■ 25c PEACHES Georgia Freestones Lbs. 25c AGAIN A&P IS FIRST—WITH A NEW LOW PRICED BREAD GRANDMOTHER’S SLICED New Formula—Softer a ?’ BJ® urr&fffil# Stays Fresh Longer LoaT f 2() ■ oz • Loaf ’ Bc (27Slices) (2 ° slices) |Jf (De Luxe Raisin Bread, Lb. Loaf, 10c) * CHIPSO Granules 2i Pk^s * 29c MORTON’S SALT 2 B ° xaa 15c BUTTER suverbrooPPrint 1 . 27 c Lb 26c SCOT TISSUE 3 B <>” a 20c ANGEL FOOD T™ Ssl Each 2sc MALT OUI Munich Can 49c APPLE SAUCE TaiV K can 2 lOc gp* [f* mm g*v Silver Edgs—Miller’s Export or 12-Oz. **J g| 54 i® £** W Berghoff (Plus Bottle Charge.) % Bottles Z§ C w# iiiiß% Licensed A&P City Beer Stores Only WHITEHCUSE MILK 3 ™ he MOLASSES G B r '" B L.™i “c.*. I ** SPAGHETTI Encore —Cooked 2 Cans |gC BEANS 4 Cans 19 C NUTLET MARPAREJsE Lb SOc WISCONSIN CHEESE mim Lh l9c MACARONI °'l=r' sft 5c p&a soap Regular 9 Bars 25c 8 O’CLOCK COFFEE Mild and Mellow Lb. 2f c BP.ILLO p rtensn" 8 2 Pkgs l sc RED CIRCLE COFFEE ruu-Bodied Lb. 23c POTATO CHIPS Fresh Lb 49c BOKAR COFFEE -Lb. Tm27c UPTON S TEA °s? S 23= CALUMET BAKING POWDER “. cm 23c Instant Postum 4-oz. cai.2sc Post’s Bran Flakes pk ? 10c Post Toasties 2 15c Certo For Bottie2sc CRAPE-NUTS Delicious Ereakfast Cereal 2 BROILERS SSK “■ 25= FRESH GROUND BEEF Lb tOc PORK LOIN ROAST j to 4-u>. ru> im Lb. ig c CORNED BEEF Boneless Brisket “23= Not to Be Confuted With Ordinary Corned Beef None Genuine Without Harding Brand BEEF ROAST Lb He MINTED HAM With Pistachio Nuts Lb. 23c VEAL ROAST “-17=

.THE INDIANAPOLIS TIMES

four slices of bacon and the following. Cheese Sauce Melt one tablespoon butter, add one tablespoon flour, and stir smooth. Add seven-eighths of a cup of milk slowly, stirring until smooth and thick. Add one-half cup grated cheese, salt, pepper, paprika and a few grains of mustard, and cook until ihe cheese is melted.

42 "All . wr r ■ m ■ 1 ° FORTr^O^njNVEMEM^ I I k I Full Cream I Beef Pot q„ ICheese Roast, Lb.... irloin 4 -T_ I EXTRA SPECIAL teak ’ Lb lie I Pound losier Swiss 4 O _ ?ak, Lb I (lU I ggj “ and 15c I! / V2C one Rolled 4"7 \ / r*. I Rib, Lb., I #72 C § _____ ;UTTER"" !, B”“"24c ARD 2 “ 15c Jewel Shortening 4 Qp m awm m ■ il 2 pounds 1 j V ImMLi Sliced Bacon Pi Squares, 2 Lbs., || SPECIALS „ 4 _ Our Best Bacon, I Qp <| eaty . in the piece 1 OV/ . ; a .U u- 10c 15c tops, Lb.,. 10c Spr ng 20C Fryers, Lb., fc-ww j ial , Sliced Minced 1 OlLf* wk, Lb., . ■ Hm. Lb I

MUFFINS INCLUDE BACON Meat Broken Into Small Dice to Prepare Dish. Sift together two cups flour, three teaspoons baking powder and onehr ‘ teaspoon salt. Mash together ur.* blended and cream three tablespoons shortening and two tablespoons sugar. Add one unbeaten egg and beat until light. Add alternately, a little at a time, the dry ingredients and a cup of milk. Add

one-quarter cup crisp bacon broken in small dice. Pour into greased muffin tins and bake twenty minutes at 400 degrees. Cream Improves Ham ! Creamed ham is a delicious hurryup dish, and it is doubly tasty when highly seasoned. A teaspoon of Worcestershire sauce to each cup of white sauce gives an added zest. Follow the Croud CAPITOL I POULTRY CO. I Free Dressing—Free Delivery Drexel 3030 1018 South Meridian St. Young Hens 4 Q I (leqhorn) I C I 3 to 1 Ihs. ■ HEAVY HENS IC r I 4 to 6 Ms. I W** FRYERS 1c I IV2 to 2 Ihs, " IS Heavy Choice g*. | FRIES c „l". 23C PjH Sizes 2 to 4 lbs. ||| All Orders Must He in by Noon H Follow the Crowd

As friend to friend The malt that’s right I recommend And a delight For this advice you’ll thank me To tastes both plain and fancy Blue Ribbon, yea And you’ll agree V/ill make you say It’s properly That I’m a fortune teller The nation’s biggest seller © 1934, Premier-Pahst. Corp.

■'W ■ ;,i ▼' JOHN C. KLEIN jS \ || Sandwich Spread BigVall,e Q iar rt 23c J2Mr P° s * Bran Flakes lkg 10c ktfjjpP Karo Syrup Blue Label us-l*>- can \\c FOR MAKING JELLY PcaUUt Butter Diadem Jar *| 5 C Kitchen Kknzer 2 ““l3c IRCA Coffee —25 c Root Beer Ext. Wls( Enz Thirst ™ - 5c Swans Down Cake Flour Fkg. 27 c Phoenix Shrimp 2 c.„ 25c in V e T ° pioca 12c Queen Olives ■-'* J " l? c Grape Nut Flakes • 10c Gelatine Dessert M -s. c - p kg. oC p 7 Rairo cirtiir c Lb. Wheaties 2 23c it "* A. "*OO IXW rlwUf J Bag Mm M v >1.50 Cream and Sugar Set. Send Sale Slip and 25c Phoenix Coffee Lb. 29c Mustard Diadem Pint Jar 10c Big Value Coffee Lb. 21c Ketchup Sunbonnet 2 Bottles 25c Pork Loins Rib End 11 16 c J Potatoes Cobbler tO ">* 18c Luncheon Meats v a n ? e a tU Lb - 19c Cantaloupes 2 15c Victory Bacon % L s b l4c Tomatoes 3 L bs . 25c Veal Roast Lb. 15c Apples Transparent 4 Lbs. BJc Chuck Roast choice cut Lb. 131/oc Cabbage Soli,J Hea,ls 2 Lbs. 5 C Fancy Grade, Lb. 17c Little 80-Peep Pineapple Juice phoen “ Can 14c Bo tile 23c Town Crier Flour -Vat sl.ll Little Boy Blue Crystal White Soap 9 Bars 25c Bottle Bee Brand Insecticide CleanQuickSoapChips 5- “27c Vn 22c Palmolive Soap 4 8a "19c Oak CrOYO Independent Retail .., , ; ~ || ,jp Grocers 9 Association

LI- 5496-5497 £3 - I’imie Quality Meat Market |TSf tn. 12 V 2 c ammmmmm _____, * wlr Sutrwwi SujgqiltionL BEER SPECIALS if CREAMERY BUTTER 25c * nd ; club FRESH EGGS. Doz. I6c Cooks 51.99 - oid Rip 5i.99 CREAM CHEESE 15c Centlivre 51.99 | LARD. 3 Lbs. 23c ] Sterling .$2.10 _ _ _ jirrast Lb.. 5c Fall City 52.10 If L II I ( hops Lb., 10c Berghoff 52.10 II 9m Roast 1b„ 10c Kamms 52.10 I fi If) s,pw .V*- „ . 00,-1 |B fin K Shoulder Lb., 10c B “ de,s * r LrliflD l.<-£ Lb. 15c Blue Ribbon 52.T5 Schlitz 52.<5 13 LE, a* jnt Roast $c — U9m!■ I Chuck 10c , FRESH EGGS If You Want r\ I Early morning delivery on qnallty dOZ. , 1 C milk, fust phone EXTrT LARGE IN CARTONS East End Caines, nc. • o/.. tv , ’ DRESSED SQUAB BROILERS I 5 ” ? I— BOYER’S HATCHERY"^;.-!.” TRY A WANT AD IN THE TIMES. THEY WILL BRING RESULTS.

JULY 20, 1934