Indianapolis Times, Volume 46, Number 96, Indianapolis, Marion County, 31 August 1934 — Page 24

PAGE 24

CHINESE HEED EATING ADVICE OF CONFUCIUS Old Philosopher Declared Vegetables Should Exceed Meats. Turn to th* far ca.-t lor ideas when you have unsuccessfully racked your brain for something

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inexpensive, different and nourishing to serve a hungry family. That a the advice at the bureau of home economics of the United States department of agriculture. Ar.d immediately r.ce spring ;o mind. But rice, as the bulletin points out, to the Chinese j* like bread to us Thev use rranv vegetables, much pork and chicken, fish and eggs They have their ways of cooking these and there to no reason why you should not follow their age-old methods and turn out delectable dishes. The Chinese author of a Chinese cookbook quo’es Confucius on “how ’o ea‘ scientifically,” and Confucius had some of our ideas, it The ancient Chinese philosopher declared "the proportion of

meat should not be more than that of vegetables,” and Confucius would nor eat anything not chopped properly. Follow Ancient Diction Today, unconscio'isly, the Chinese people are obeying this law. Chop suey may not contain exactly the same things any two times you make it, but it does conform to the rules of Confucius and to those of modern dietitians. It has less meat than vegetables and everything is cut up in fine pieces. It may be made of pork or beef or chicken, with such vegetables as water chestnuts, lily root, bean sprouts and bamboo shoots, all of which can be purchased in New York. Or you can make it with meat, substituting tne familiar celery, radishes, Jerusalem artichoke, onion and green pepper for the more exotic vegetables. An omelet of bean sprouts is another good main dish and one that is very fiilling. The bean sprouts you can buy canned. Or you may Americanize the sprouts bv using them in a raw salad with cress or lettuce or shredded cabbage. Here are some Americanized recipes from the Chinese that should appeal to jaded appetites: Pork Chop Suey Hi to 2 cup* shredded cooked lean pork 2 rups shredded onion 3 rups shredded celerv 1 r jps meat broth or thin rravr 2 cups sliced raw Jerusalem artichokes or radishes 1 green pepper, shredded t tablespoons sov sauce i tablespoons fat I tablespoon rold water I teaspoon cornstarch Salt to taste Brown moat lightly in half the fat and remove from skillet. Cook pepper and onion in rest of the fat a few minutes. Add celery, meat, salt, broth or gravy, cover and simmer five minutes. Mix cornstarch and water until smooth, stir into mixture, and cook for a few minutes longer. Add the artichokes or radishes, or substitute for them one cup of sliced Brazil nuts. Add soy sauce, which may be bought in sufficient quantity to give the desired flavor and then salt to taste. Serve with hot flaky rice. Bean Sprout Omelette t eggs, beaten 2 cups bean sprout* 1 teaspoon salt Pepper 6 cup ham or bacon cubes, browned Add the bean sprouts and seasoning to eggs. Pour this omelette mixture into a greased frying pan and cover with browned ham or bacon. Cook until set. Liquid Cocktails Juices are popular first courses, tomato juice being closely seconded by grapefruit juice. The canned grapefruit juice makes the first course an easy matter—serve cold wdth a sprig of mint. For the children or for a breakfast first course, orange juice poured over sliced ripe bananas makes a splendid beginning.

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THE INDIANAPOLIS TIMES

CORN POT TO VARIOUS USES Combined With Celery and Olives and Serves as Casserole Dish. Unusual concoctions can nowadays be made with even so usual a vegetable as ever popular corn. To prepare e,scalloped corn, celery and olives: Boil one cup diced celery five minutes, and drain. Put alternate layers of the contents of a ten and one-half-ounce can whole kernel com, the celery and one-fourth cup chopped ripe olives in a baking dish, sprinkling with thre-fourths teaspoon salt and a few grains of pepper. Dot top with two tablespoons butter, pour over two-thirds cup milk, and cover with half a cup buttered crumbs. Bake for about forty-five minutes in a 375-degree oven, or until the celery is tender. Vegetable casserole is made as follows: Cook two tablespoons chopped onion in four tablespoons butter until pale yellow. Add the contents of an eleven-ounce can of corn, four medium tomatoes cut in small pieces, and one summer squash weighing about one pound, peeled and also cut small. Season with salt and peppei and pour into a baking dish. Cover and bake for about fortyfive minutes in a 375-degree oven.

MIXED GRILL OFFERS TEMPTING LUNCHEON Two or More Meats Provide Welcome Change. Nothing makes a nicer change from the usual main dish of one kind of meat for luncheon or dinner than the mixed grill of two or more kinds. The suggestions given below will show the possibilities of this attractive method of service. 1. Broil a lamb chop for each person to be served, cook one pork sausage and one slice of bacon for each service. Serve on the individual plate with a slice of fried pineapple and French fried potatoes. 2. Broiled sweetbreads and a slice of broiled ham is a good combination. Serve with a large fresh fried mushroom on top of the sweetbread. French fried onions and au gratin potatoes may accompany these meats. 3. A broiled fillet of beef with ,wo slices of bacon for each serving, one-half of a tomato cut through crosswise, dotted with butter and sprinkled with grated cheese, makes one of the nicest grills. Julienne potatoes may accompany this. TWO FRUITS COMBINED Bananas and Oranges Linked in Breakfast Dish. Orange juice is a “must” diet item during the warm months, but oranges are not only scarce and expensive now, but require a great deal of time to prepare. To solve your orange juice problem, use the Florida orange juice, which comes in cans. You’ll find a few cans chilling in the refrigerator will prove a boon for breakfast as well as a delicious base for icy beverages. c Sliced ripe bananas in a glass of the orange juice w’ill please the children for the day’s first meal, or mash the bananas, mix w'ith the orange juice and serve as a sauce for dessert.

MITZI GREEN COOKS

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Mitzi Green, youthful star of the silver screen, dons a chefs cap and sets to work to prepare her favorite dish, a rolled rib roast, for the oven. Apparently she is a follower of the advanced school of meat cookery since she is salting the meat before it goes into the oven. Less up-to-date cooks may think that the salt should be put on after the meat has been cooked, but not Mitzi. She must have been talking to one of those scientific meat cooks who tell us that the salt gets a better chance to flavor the meat if it is added in the beginning. Mitzi says never to cover a roast if you want to get the very best results. She doesn’t add any water either and she says the oven temperature should be low’ so that the roast will not shrink.

PROPER VEGETABLE COMBINATIONS FOR MEATS ENUMERATED

The problem of menu planning may be simplified if worked out according to the following easy and logical method. First choose your meat. Then select one starchy vegetable, one leafly vegeor salad and a gravy or relish for the meat dish. Here are a few suggestions for autumn meals: Chuck Pot-Roast —Browned potatoes, carrots or turnips or string be is, brown gravy. Pork Chops—Baked sweet pu>t..-Je, grilled green tomatoes or corn, pickled pears. Creamed Ham—Souffled potatoes, carrot salad, baked apple. Roast Shoulder of Lamb —Browned potatoes. stuffed onions, mint jelly. Roast Veal—Mashed potatoes or noodles, head letuce, sour cream gravy. Breaded Veal Chops—Creamed potatoes. corn or tomatoes, spiced gooseberries. Braised Flank—Au gratin potatoes, buttered beets, corn relish. Crown Roast—Mashed sweet potatoes, grapefruit salad, cinnamon apples. Sausage—Hominy. combination salad, fried apples. Meat Loaf—Baked potato, carrots or beets, spiced peaches.

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TASTE HELPED BY EGG NOGS Cooling and Tempting as Food Accompaniment or Casual Drink. Egg nogs are cooling and tempting to the taste, as well as nourishing. With sandwiches and fruit they make a wholesome and appetizing luncheon that is ideal for the hot day. And served alone they are a refreshing between-meal drink that gives strength and energy to combat the heat. Plain egg nog is made as follows: 2 tablespoons sweetened condensed milk 2-3 cup water 1 egg Few grains of salt Nutmeg Blend sweetened condensed milk and water. Add well-beaten egg and a few’ grains of salt. Beat w’ith egg beater. Sprinkle with nutmeg. This may be served with or without ice. If you wish to make egg nog for four, it is an easy matter to blend eight tablespoons of condensed milk with two and two-thirds cups water, add four beaten eggs, and salt and nutmeg enough for proper flavor. Add a teaspoon and a half of chocolate malted milk ior each person to this recipe for malted milk egg nog just after adding the beaten eggs, and beat thoroughly, so that the resulting mixture is smooth and creamy. NEW RECIPE EXPLAINED Broiled Grapefruit Served as Dessert or Appetizer. Broiled grapefruit is something new. Served hot for appetizer or dessert it is one of the most popular foods at the Lincoln hotel, New York. It was first prepared by the chef, Anthony Rota, for a guest who had a cold and was afraid he w’as getting tonsilitis. Then the vogue spread. This is how you prepare it: Cut grapefruit in halves. Take out the seeds, spread with brown sugar and place under a broiler for four minutes. Serve immediately. Heating heightens the flavor of the fruit.

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REHEATING SUGGESTED Underdone Rna*t Should Re C ooked Further With Potatoes. A large boneless piece of roast which is rather underdone may be reheated in the piece. Mash enough potatoes to cover the meat with a layer about one-fourth-inch thick. Season the potato with salt, pepper. a little milk and butter or drippings. Spread neatly over the meat, brush with beaten egg and dredge with crumbs. Put in baking dish.

I CHEESE f JSM< > Is Hoosier Swiss Steak'" lx 4 r f Sirloin Steak .. Ih l^ c l I r lb- | jj c x T-Bone Steak . . 25c I 1 A 1W > BEEF ROLLED 171/ 2 c| I— RIB ROAST, lb. 1 H I 1 yEAL SHOULDER ROAST \ jJS I B utter > 2711 MPork Cottage Butt* (g c Rurhlers \ | BACON If il Lamb Chops .•• • • >" Genuine Hickory II WTkuringer ' |sc sm„ki ,II M Polish Sausage . 1 L 2 Q U * 11 ifjFresli Liver Sausage ’ Jl !j c 1 II lißraunschweiger > . W j II IgsmkjUWer Sausage . 2)# isicd. BoiledlShldr *|sirii. Boiled Haw

_AUG. 31, 1934

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