Indianapolis Times, Volume 46, Number 96, Indianapolis, Marion County, 31 August 1934 — Page 25

AUG. 31, 193 C

SPECIAL MEAT ITEMS REDUCE POOD EXPENSE Large Pieces Bought at Cut Prices Can Be Utilized. Many times there are week-end specials at the ir.eat market whicn Stmplifv food problems lor several days for one meal, but there are always but time to take advantage of the platter or sandwiches Other suggestions for using leftover meat are Oven Hath t nnliaia-Mird Hlr.d 1 rap tnirutoM h rap Irlt-arrr cr*T or mut tork 1 rgg. t*r*lrn 1 mrdium-Mird onion, inlni Salt and p-pp-r Mix the meat, potatoes celerv and greased baking dish. Bake in a moderate oven 350 decrees, until the hash is thoroughly heated. Meat Salad .1 cup ronkrd pork. lamb, or veal, diced V* rop aaparasu*. dierd *1 rap rrlrrr. dired Vt lea.poon ftamr Ntrsaaiiwi 1 hard-rokrd rt( t tableapoon Mild oil Aaparagu* lip* Celery tips Salt and pepper Letlare Mix the meat, celery and asparagus. Add the salad oil, vinegar and iiea.sonings. Moisten with mayonnaise. Arrance on lettuce and garnish with the celery and aparagus Ups and sliced cep. Lemon Improve Soup Add a thin slice of lemon with rind to soup stcoic before clearing, and note improved flavor. A\oid Berry Stains Before you take the tops off berries. dip your fingers in mnzola and you will find the stain will wash off i*ssiiy.

Food Specials FORLabor Day Outings Sandwich "' 23c Peanut Butter 25c Sweet Pickles 23c Kidney Beans >•“ 9c Lemonade Cookies 15c Ginger Ale ,c„ 10c Soda Crackers Q r Stuffed Olives ISr Loaf Cheese , 28c Instant Postum 25c Mustard 10c Baker's Cocoa 10c Butter 29c Oak Grove 32c Ph° en ' x Syrup 21c Cottage Grove 30c Apple Sauce ;c< „ 10c Potatoes <Z'n 10 Lb t9c Apples 4 Lb S . 19 c Celery 2 i,alk '9c Cabbage Green Beans 5c Cottage Rolls 26c Boiled Ham 23c Swiss Steak 15c Luncheon Loaf Victory Bacon 17c 20c f*lit rtl 7 * * * 'C Town Crier Flour 24 .:* $1.19 5-Lb. Bair. 28c 10-Lb. Bair, 51c Certo -25 c Lima Beans Dadtm No 2Can 10c Phoenix Coffee r ß ac k ,> b -31c Irga Coffee 25c Peaches IBc Big Value Coffee Tomato Juice 5c Sup.r Suds , -|6 C Cloroa 15c Cane Sugar 10 ,h> 5fi0 25 51.39 Bisquick W.=hFr,'.'hrr,chcs .-K S JiC Palmolive Soap Automatic Soap Flakes Rice Crispies Kellogg's. Pk. 12c Independent Retail m ■ Grocers' Association vbiacz, < our

MACARONI BORDERS FRANKFORTS AND PEAS

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Here is a temp'ing and suDstantial luncheon d;>h which requires only a short time to prepare. Place green peas in a border of cooked macaroni and over this lay frankfort.s which have been cooked in water or fried until brown. Frankfurters are always popular m the summer, so you may be interested in different ways of preparing them. Potatoes and Frankfurts I pound frankfurts >alt and prpprr slier, baron H or X medium-sired potatoes Slice raw potatoes thinly into a buttered baking dish. Place a layer of thinly sliced frankfurts over them. Repeat until the dish is filled. Season with salt and pepper, cover with nnik and lay strips of bacon across the top. Bake in a moderate oven. 350 decree', for about thirty minutes. Uncover the dish for the last few minutes of cooking so that the bacon will become nicely browned. Serve with hot slaw. The addition of bacon to frankfurts when they are broiled is a good idea, especially when they are being broiled over the camp fire. The bacon is merely wrapped around the frankfurts and cooked at the same time. The bacon adds flavor as well as fat which keeps the frankfurts moist and less likely to burst.

FRESH EGGS Standard, 2 I)oz„ 19c Extra Large, 2 I)oz. 59c F'rvs. Full Dressed, Lb., 28e BOYER'S HATCHERY Ki-r,r,n

GINGERED PEARS LIKED WITH MELON AND ICES Eight Pounds of Fruit Chopped Fine to Prepare Food. Serve a dash of this conserve with meats. Western persons like it with melons. And it is grand as a topper for a mound of ice cream. Have eight pounds of pears chopped quite fine. Make a syrup of three and a half pounds of sugar and a cup of water. When it is boiling put in the juice and grated rind of four lemons, half a cup of ginger root cut in thin slices and the chopped pears. Simmer for three-quarters of an hour. It should be about as thick as marmalade. Put into sterilized glasses and when cold cover with paraffin. Valencia Cocktail One-half applejack. J i Spanish sherry, 2 dashes orange juice.

\ isit A & I* Booth at State Fair You are cordially invited to visit the A & P booth in the Mfgr.'s Bldg, at the state fair. Delicious doughnuts and coffee will be served at a very nominal cost.

LAST 2 DAYS of A&P's Big Canned Foods Sale! PEACHES lONA BRAND-HALVES m ?** 29° BEANS <Sk, 4 c 19c RED BEANS 323 c BEANS “ 15u ft 10c BEANS ,^; e 9c APPLE SAUCE whuehou* 325 c iksj Little Kernel, Country Gentleman No. 2 VWIXII (12 Cans, $1.35) JL Cans Mm h# C MILK Whitehouse 3 ™ ! s I7C HOMINY Van Camp's X*-™ 5C CORN 3 N 2 an 2 s 25c SALAD DRESSING jah Q' r 2sc rSJCDDICC Red Pitted No. 2 Q VfICKKIEj (12 Cans, $1.13) Cans JLIWC PINEAPPLE No 'can 19c FRUIT SALAD M ™ e K^l7c VINEGAR SI? Ga l 2sc GREEN BEANS 3 25 c RED BEANS (> 4 ‘-19c CIGARETTES $1.20 COOKIES N B x ™° cial rks 19c GINGER ALE IMus Y^i e r X rj . e - 4 Bo °u 8c LAYER CAKE whitehou- Each2sc A New Pack Tender No. 2 _ r CA3 (12 Cans, $1.35) JL Cans JL iJC BREAD .S'TZ'ri, ’2 5c 8 O'CLOCK COFFEE 21c CHEWING GU ? rl3 10c BOKAR COFFEE Lb. n. 27c SOAP CHIPS 5 p. 25c PABST-ETT f rTiment!> n Ik He DOGGIE DINNER 3 cans 2 5c SUGAR S 25 Bag 51.39 SALMON A K, 2 ™ 25c ■% mm ro MBt In Licensed City A & P Beer Stores Only mm 19.07 f nSm jgw gtf Circle City—Plus Bottle Charge % J? , M g* m 0 Wm CIV Silver Edge, 4 bots. 25c 9# BotS. Mm V KETCHUP £,* “b°o?:I0c BUTTER , s , L b. Lb 29c CAMAY SOAP 3 cak |4c RICE KRISPIES &.,■. pt, |2 C CELERY Michigan Stalks 10c ORANGES Full of Juice Doz. I9c JERSEY SWEET POTATOES 5 Lbs 25c HEAD LETTUCE Large, Crisp Head 10c MAIDEN BLUSH APPLES Fine Cookers 5 Lbs 25c BOILED HAMS .SSrl - 39 c -ROUND BEEF For Loaf Lb Igl/jC BEEF ROAST Choice Chuck Cuts Lb. 13c CHICKENS Lb 25c B B C Smoked—Sugar Cured Shankless ML Small Sizes—Cellophane Wrapped I-* l, | %#C

THE INDIANAPOLIS TIMES

RUSSIAN BOOK TELLS HOW TO KAKESASHLIK Lamb Pickled in Vinegar to Which Spices and Seasoning Are Added. These recipes are from Nina Nikoiavena Seiivar.ovas book, .•’Dining and Wining in Old Russia.” For the sashlik you need two pounds of lamb cut in small pieces. Flatten the meat, season with salt and pepper and place in an earth-

IIMHf MARKET GT 13&31H £*^3 • s. ILLINOIS ST. OCCIO6MTAV building .

A & P Stores Closed on Labor Day A & P stores will be closed all day Monday, Sept. 3, due to the Labor Day holiday. Open late Saturday night Sept. 1 for your convenience.

enware bowl that has been rubbed j with garlic. Cover with chopped onion and minced parsley. Cover with spiced vinegar and leave for several hours. To a bottle of vinegar add two tablespoons salt and chopped celery, I parsley, parsnips, carrot, onion, bay leaf and cloves, nutmeg and pepper j to season. I Take the meat from the pickle, dry on a napkin, and put on metal skewers with pieces of bacon between. Broil for ten minutes or fry jlike steak. Serve on the skewers, j Russian ream is made as follows: I One cup thick cream, one cup J sugar, one teaspoon vanilla, one ! tablespoon gelatin. Soak gelatin in ' cold water, dissolve in one-quarter ‘cup hot water, add one-quarter of the cream. Beat the rest of the cream stiff, adding sugar and vanilla. Pour m I the gelatin while beating the cream. 'Put into cups or molds and chill.

Potatoes NEW U. S. No. 1 it 4 (5 Lb. jJJPL, I peck 40 New De Luxe Standard Food j Store Opens lodav PhnnCD Mild, Full 1 r Com. nd s„ thi. mnil.rn. ,n P fr- I I W W O W Cream, Lb. I planned food store and tell jour I |;|S '" l "'l Butter tHST 30c Soap £!?.!?.?, 5 & 25c I _ _ King: of Wayne ■■ I I I I'niform—All Purpose M I IU l 4 I 24-LB. SACK— ■ Sugar “1 (K 56c FINES T IVAN CAMP’S QUALITY Red Beans, Hominy or ME A 7 S Pork & Beans In Our 100 Modern Meat Departments Dozen Pork Roast 801 Cans Fresh 15 T 1 BANANAS Cottage J? ||#| Lb. Golden g§ JSgk C _ . _ R>pe dm Lbs. Hmm Pork Sausage Fruit Mp dm Extra jgyg| ** Q Lbi ty Jill* Oranges 2 • 33c Swiss steak Beans Stringless 2 Lbs 9c I Bartlett Pears 4 Lbs 19c Chuck Roast Crapes “sr ‘CUT/ fA C AppleS Malden 1 Wush 5 23C Lb ' *■* Peaches jssl 4 L “- 23c Beet Pot Roast _ . _ „ 20c Celery 3 Slalks 10c RoUM Roa h s °t uldeP Salad Dressing " -r 21c Lb |M c Sandwich Spread tr 21c Boiling Beefi No Bottle Charge BV,Ve 10c Sweet Pickles s 21c j ~ .. Soda Crackers , 2 . :19 c Large Bologna.. .Lb., 17c Pickle Loaf Lb., 22c Pineapple ■!£■. SnT 5® ?*■*' 10c J Fruit Cocktail 1 1 Sc | Crystal White s ° a p 10 cjke, 2S c Pupate rU,t - \ Pure Mustard ?/; 15 \ \ Snider's Spinach 10c 1 Assorted \ Fig Bars Se h 2 Lbs. 19c 1 4 - )a r I / Queen Olives *" ,ar 29c \ \ * ' T Astor Tea 10c \ \ Salmon VS” 2cans 2Jc 1 a * \ Hershey’s i.S. c c.„ 14 c I Corned Beef 17• l - O', Apricots ’ 10c *OO0 * r ° r Perfert m If 4 O Jams and Jellies, Bottle CRYSTAL WHITE Kellogg’s 12c CLEANSER Super Suds 'AT 17 c Cans Cooked Ration, 3cans2Jc asa CHEESE BISQUICKS .. . PIES I You’ll Need an Extra Large Batch! , Just Add 1 i Cup Grated Cheese Family Bride's DCIICiOUS ApplC to Recipe for Bisquicks Size Size Qj* Cherry IPBISQUICK29 17

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