Indianapolis Times, Volume 46, Number 66, Indianapolis, Marion County, 27 July 1934 — Page 22

PAGE 22

COST OF FOOD COT BY COOKING OF WHOLE HAM Saving of Time Effected, Too: Leftovers Can Be Utilized. For economy of both time and money, buy a whole ham. Ham may be u.v'd in so many different ways that th*re need be no hesitation in taking advantage of the lower cost per pound of whole hams. Even the small bits of left-over ham may bo used to advantage for any meal of the day. Here are just a few of the tempting dishes which may be made from it. Cheese Savories * (lire* conk'd bam 2-3 cup (rated cheese ‘a cup butter 12 rounds bread For each savory, dip a round of bread in melted butter and then in grated cheese. Place plain side down in a buttered pan. Place a slice of ham on top of it. Prepare another round of bread in the same wav and place it on the first with the plain side up. Brush the top with melted butter and bake in a hot oven until delicately browned, usually about ten minutes Tomato sauce may be poured over these if desired. Ham Loaf 3 cups mined conked ham 2 C(( * cup cracker crumbs 1 small onion 1 cup milk 3 sprit* par*!" 1 lahlrspoon prepared mustard H teaspoon pepper 2 hard-rooked ecc* Put ham. onion, and parsley through the food chapper. Add beaten eggs, cracker crumbs, pepper. mustard, and milk. Pack in a well-butter bread pan. If the ham is very lean, put three or four small pieces of ham fat or slices of bacon on top of the loaf. Bake in a moderate oven, 350 degrees, Cr>r about forty minutes. Turn out on a platter and garnish with sliced hard-cooked eggs. Ham and Noodles 3 cups chopped cooked ham 3 cups broad cooked noodles 2 epc* l’a tup* milk 2 tablespoon* butter tomatoe sause Place a layer of noodles in a buttered baking dish, then a layer of chopped ham; alternate layers of ham and noodles until the dish is nearly full. Pour over this beaten eggs and milk. Dot with butter a’d bake m a moderate oven, 350 degrees. for about forty minutes. Serve with tomato sauce. Ham and Potatoes 2 cup* minerd. rook'd ham 1 cop bread crumb* ) rup rooked, dired potatoes ? tablespoon* flour > cup milk 2 tablespoon* butter Salt IVpper Mi'll the butter and add the flour. I Cook for a few minutes; add the milk, a little at a time, stirring constantly until thickened. Add salt and p.'pper and the cooked diced potatoes. Soak bread crumbs in water and squeeze until dry, then alternate with ham. creamed potatoes and bread crumbs, until alt ingredients are used. Top with bread crumbs and brown in a hot oven.

42 N. PENN. ST. g Phone K! I'T sot*, And hjtr *<>ur nrdrr* laid iiv to ■ rad far at ■ ■ ■ H full CREAM CHEESE I S'*l2 l / 2 ° id; of IQ c *iri bi\ 16 C lAMB lb. 1 Strak. lb 1 I \MB IQe ItttF POT Rc i HOPS, lb 1 ROAST, lb. lAMB BFEF 5f STI W. th BOIL, lb lAMB SHOI I. t.ROLND BEFF 1 2ci 2 Lbs. 15c MEATY j NO BONE VEAL ROLLED ROAST VEAL ROAST u. 10‘ 15**, Butter-ml '' - ;r Best Grade .. A . Sliced VEAL BACON I STEW i39 e U.5‘ WINCED 101 „p 1 HAM lb **■ 2 C MMK lb 1 BOILED __ Fresh Beef /~ sHoix- 27c Hl ' KI> lh OC DIR. lb 1100*11 R sw IS* END PORK 1013 STEAK, tat - . roast. i2c ** IZV2C 1 BOILED RIB ;r.v..i2c r- 1 i7Gc FRANKFURTERS WHILE THEY LAST 3 Lbs. 25®y Ptknnr R! lev 015 And h *\t tour orders laid **▼ to call for at vour mnifnifpre

CASSEROLE COOKING IMPROVES SALMON FLAVOR

Prepared by Hotel Martinique. New York. F.scalloped salmon served in individual casseroles, above, is an appetizing dish for the main course of a hot weather lunchoen or dinner.

By SEA Service Along about this time of year most home-makers are looking for new recipes that will appeal to indolent hot weather appetites and at the same time save effort in the kitchen. No one wants to have three or four hot dishes cooking at once when the thermometer outside the kitchen window registers more than 80. Generally speaking, casserole dishes solve the problem. For instance, try cooking salmon in casserole and see how good it is.

GIVE REIN TO APPETITE Hot Weather Diet Should Be Whatever Appeals Most. A good thing to do about the diet in hot weather is to eat what most appeals to you. And don't eat when you don't feel like it. Remember, though, to intersperse a few hot dishes with the cold ones, whether you think you want them much or not. You'll really be surprised how good an occasional substantial hot meal will taste if you've subsisted for several days on knickknacks. CUSTARD TOPS APPLES Sauce of Fruit and Eggs Also Lsed in Recipe. Stew the apples with as little water as possible. Into two cups of cold apple sauce beat the beaten whites of three eggs. Place heaps of this beaten sauce on boiled custard in individual dishes. Make the custard by slowly pouring two cups of scalded milk over

REGAL STORES iVlnlifllW llrlH CHERRIES 1 "™ “10c SPINACH 10* PEACHES- - 2 33< Grape Fruit Mission 2 c."as 25c Pork and Beans R *s al can 5c Salad Dressing Little s p° rt Qt 23c Black Raspberries 2 27c BUTTERS -29027 c SUGAR “ =M S -29 c ! r 25c SL 43c Howel’s Sodas- 4-02 IQe Rj PP ,ed Wheat pkg. |Qq novrei > ,J ' ,uaa ßottle |UC 2S Delicious Biscuit. All Flavors. Sanka Ccs-fee L , 47 C Fly T.x p*. can 43c Now You Can sleep. Tea 14 & 23c "T a 2 ca„s 25c Little Sport Coffee u,. 21 c Clean Quick ss 5 & 25c Gold Medal nur 10s 49c Crystal White Soap 5 Cakes 14c SANIFLUSH ToSrC* 21c CAMAY 314 c Post Bran ass. 2 19c Palmolive 31 4 c Secure Your Lifetime Chromium Salt and Pepper Shakers by Sending Manufacturers ltc and one Top. SOFTASILK Cake Flour pkg, 32c I BEEF ROAST HEAD LETTUCE Chuck Lh. I3 1 2 C CH,p 0 Hds 17c Fancy Bna S < Cut* Lb., it “• •* C Ground Beef Lb. 12V2C Jumbo Celery stik. 5c Wieners Lb. 19c New Apples 4 Lbs. |S C Lard I-Lb.Canon 9c o[tj#ns Lb 5c Luncheon Meats Lb. 19c Smoked Picnics lk Isc NEW POTATOES Sugar Cured Bacon 3to 3-Lb. Pieces Lb. | j)C IU IQC REGAL STORES ARE INDIVIDUALLY OWNED Prices Above Good in Indianapolis, Beech Grove and Plummers

Heres a fine recipe for escallopette of salmon ala Verdi as it is prepared at the Hotel Martinique, New York: Mix one teaspoon of finely chopped onion with one teaspoon of chopped parsley and fry lightly in butter. Cube a medium-sized potato and add it to the mixture. Then put in two pounds of diced salmon meat and three-fourths pint of water and boil until the fish is thoroughly cooked. Thicken the mixture with flour, place in a casserole and put in a

three slightly beaten egg yolks. Add a pinch of salt and a little sugar. Stir constantly in a double boiler until thick. When cold add a few drops of vanilla. Banana Mayonnaise Anew and tantalizing flavor for mayonnaise is easily obtained by adding the beaten pulp of one ripe banana to each cup of mayonnaise for fruit salad.

“ ckens "9c Fancy Colored mm Springers. V ■ M FRYS u Z4c LEGHORN FRYS 20c Plenty of Parking Space Poultry at Lowest Prices FREE DRESSING City Poultry Market LI. 4979 111-13 North New .lerse.v Street

THE INDIANAPOLIS TIMES

very hot oven for fifteen minutes or until brown. Garnish with parsley and lemon when ready to serve.

THEY SH2U||^Mp|S! a fjil -f" f COUNTRY CLUB SLICED PINEAPPLE -s- ---19 c DEL MONTE and Desserts CAN 20c I COUNTRY CLUB TWINKLE *£isL, 6 25e COUNTRY CLUB ROLL BUTTER -- li. 26c BREAD SOAP CHIPS “ *• 9c ™ P ° un TALL BOY Loaf, Sliced _ _ m a M jbk SPAGHETTI 3 c® 25c O RED pITTED . ,T „ „ CHERRIES ■ -10 c Layer Cake Ea, 25c Cookies Lb - 19c ICED TEA Bl 'S ,or Pkg - 29c Iced Cocoanut Bars , cvwwv* „. „ _ CamayS? 4 19c JEWEL coffee nt l9c n gt qA French Brand Coffee Country Club Coffee Coffee Lb 33c Fuu-Bodien El ' h v °“ : a &V" ol ' Beechnut, Vacuum Packed Flavory, Lb. Can 23c Lb. Can, 30c Waldorf Tissue Blue Ribbon Creped and Smoothed By New Improved Method! Soft—Absorbent. K 1 A I 1 Lb 9m W CT 4* Malt *3 toe ROLLS T f I £ “Quality in Every Ounce.” Potatoes H l l 19c Bananas 4 25c Oranges Valencias Doz - 2lc Lemons *£ d ™27c Head Lettuce 2 Heads l7c LKG OF SPRING 8 LAMB Lb. 25c 4*mmm Jj Chops Ib 29c Shoulder Roast Lb l 7V 2 c p § Chuck Roast >• 14c.1 |SmokedPicnjcslP'^sj These prices effective in Indianapolis, Greenwood, Plainfield, Zionsville, Mooresville, Morristown, Brownsburg and Kroger’s two Drive-in Markets, Fortv-sixth and College and Tenth and Drexel. jMlfiflfrff'il iUi

MEALS MADE APPEALING BY CURRIED DISH Chicken and Rice Form Basis of Distinct Supper Item. A curried dish will lift any menu out of the ordinary and put it in the special occasion category, as many a hostess on the lookout for something different to serve her guests at Sunday night supper has found out. It may be only a dash of curry powder added to any of your favorite creamed concictions, such as shrimp or crabmeat, or even to scrambled eggs, or it may be an honest-to-goodness supper party concoction of curried chicken and rice. Waldorf-Astoria Recipe Chicken is an ideal dish, either for luncheon or supper, whether guests are expected or not. Here is the way it is prepared at the Waldorf-Astoria in New York: Place two and one-half pounds of sliced cooked chicken in a saucepan with six ounces of ivarmed butter. Stir in teaspoon of currypowder, tablespoon of flour and one chopped onion. Season with salt and pepper and pour in quart of chicken stock. Allow to cook slowly eight minutes. Add half a cup of shredded cocoanut and let boil two minutes. Then

APRICOT JUNKET 3 hah'* of apricots W cop lemon junket powdtr 1 pint milk Warm milk to a temperature of 110 degrees, pour over junket powder and stir until dissolved. Drop halves of apricot into sherbet glasses. Pour over junket. When mixture sets, chill in refrigerator. Add whipped cream and garnish with a slice of paricot.

pour in cup of heavy cream and set aside. How to Prepare Rice In a second pan place six ounces of warmed butter and one chopped onion. Add two cupfuls cooked rice and simmer two minutes. Pour in a quart of chicken stock and season. When boiling, cover and place in moderate oven twenty minutes. When ready to serve, arrange rice mixture in moldlike lorm on platter and place creamed chicken in middle of mold. Decorate with pieces of chutneyed ginger and raisins and pour rest of chicken around mold. This, as the main dish, served with a green salad of lettuce, cress, romaine, sliced cucumbers, tomatoes and radishes tossed in a bowl with French dressing makes a summer supper party something to be remembered by the most epicurean of guests. Shelves of Preserves If you started at the beginning of the fresh fruit season and put up some preserves from each crop you would have at least thirty varieties on your pantry shelf by the time frost came.

PEANUT BRITTLE USED IN BISQUE Tapioca. Milk and Syrup Among Ingredients of Refrigerator Dish. A bisque that the refrigerator will make for you is made with peanut brittle. It will be smoother and twice cooler if you prepare it with Karo, for this tends to cut down crystallization and to keep the mixture smooth. Add 2 tablespoons quick-cooking tapioca to 2 cups of scalded milk and cook in double boiler 15 minutes unfil tapioca is clear and mixture thickened, stirring frequently. Strain hot mixture (stirring not rubbing) through very fine sieve. Add U teaspoon salt and 4 tablespoons white Karo and mix thoroughly. Cool. Add 2 tablespoons sugar to 2 egg whites and beat until stiff. Fold into cold tapioca mixture. Fold in 1 cup cream, whipped, 1 teaspoon vanilla and li lb. peanut brittle finely crushed. Turn into freezing tray of refrigerator or individual molds and freeze 3 or 4 hours.

FRYS I Leg. g Hoosier Poultry Market 107 NORTH ALABAMA ST. LI-1881. .g

F (, r summer salads and desserfs with cheese—try the === “World’s Best” Butter Crackers! The crisp, buttery, savory goodness of AMERICANS has never been Remember This . .. t^wit'cu “World’s Best” equaled: Always rKLSH, value? different and better;

for BREAKFAST First, This r* * ZESTFUL FRUIT JUICE It has all the fresh taste and goodness of the tree-ripened Florida Oranges or Grapefruit from which it was extracted. But it’s so much easier to serve than having to squeeze the fruit. Just take a can from your refrigerator, pour the golden juice into glasses, and your favorite morning appetizer is ready to ENJOY! A No. 2 can is only 15c and it makes 4 average servings. Choice of Orange Juice or Orange and Grapefruit Juice mixed. Try them! Then, This pATrrr Delicious \J I I CL L Whether you like it mild, medium or extra rich, one of the three blends packed by “KO-WE-BA” will make you coffee happy! KO-WE-BA brand is coffee de luxe at moderate cost. LILY brand is rich and mellow, at a medium price. NEW DEAL is low priced, smooth and satisfying. Buy the blend which suits your taste and purse. QUALITY POPULAR I CoFFEf LsSgj ———4Sa&sig.%- —— At lndependenlw^^^* 0t * Grocers Only

JULY 27, 1934

VEGETABLES GLORIFIED Cutting in Various Shapes Make# Attractive Salads. Vegetables, cut in intricate shapes and designs, make attractive summer salads. With a sharp paring knife, slit the skin on radishes to make them look like tulips. When cucumbers have been peeled, rub them, lengthwise, with a silver fork and then slice them in the regular manner. The edges of the slices will look scalloped. Small tomatoes can be cut to resemble jack-o'-lanterns and stuffed celery can be sprinkled with paprika to give the stalks a touch of color.

VERY SPECIAL I.fghnrn m 0^ FRYS |gc FREE DRESSING FREE DELIVERY WEST STREET POULTRY CO. II S. West St. I.lncoln IMitU*

Os Course We Deliver 40 Fathom Fish Distributor

F RESH EGGS DOZEN 17c i EXTRA LARGE, IN CARTONS DOZEN 20c DRESSED SQI'AR BROILERS BOYER’S HATCHERY-"-™-

If You Want F.arlj- morning delivery on quality milk, just phone East End Dairies, Inc. CHerry 3RIO 577 No. Highland