Indianapolis Times, Volume 46, Number 108, Indianapolis, Marion County, 14 September 1934 — Page 29

Third Section

COOK POTATO IN SKIN, NEW BOOK ADVISES Vicomte de Mauduit Goes to Kitchen, Then Writes Recipes. STRESS ON VEGETABLES Preparation of Cauliuower and Eggplant Anita Is Given in Detail. If housewives stopped to speculate about the number of aching backs, tired arms and teams of horses it takes as farmers go stooping down the rows to gather autumnal vegetables that come to town on trains and trucks, they might want to treat these commodities with extra respect while preparing dinner. In his cook book. "The Vicomte In the Kitchen.” Vicomte de Mauduit got all steamed up over the Irreverence with which spuds are treated. "It is a gastronomic sin to boil or steam potatoes without their •kins.' he said When he peels a 1 raw potato he cooks it in butter or deep fat. Choice samples of potatoes and other things cooked according to this author's recipes would doubtless set the family asking for second helpings. Here are a few: Cauliflower au Gratin Put a cauliflower head down In a saucepan of boiling water and boll until tender ‘about ten minutes). Remove all scum as it rises. Drain thoroughly and press through a neve. Mix with a sauce made this w ay: Mix two tablespoons flour with two ounces melted butter. Add a cup of milk, quarter pound of grated cheese, a pinch of cayenne, a pinch of dry mustard. Pour into an> earthenware dish, sprinkle with bread crumbs and more grated cheese and cook in the oven for twenty minutes. . Eggplant Anita Cut eggplants lengthwise in half, remove the core, sprinkle with salt, leave for half an hour, then empty the water brought out by the salt. Wipe with a clean towel. Mix leftovers of rooked meat with a chopped onion, two tarragon j leaves, some parsley and the juice J of a tomato. Add salt and pepper. Distribute this into the eggplants, then fry in butter or olive oil. Put Into an earthenware baking dish, sprinkle with grated Parmesan cheese and bread crumbs, brush with yolk of an egg. Place in a hot oven for fifteen minutes. Baste frequently. '

WHITE’S f k A TklS ] WHITE’S Fall Opening ■* ■ ■ |W ■ 1 g J Fall Opening Sensational Sensational Bargains HERE'S A THRILLING OPPORTUNITY TO GIVE YOUR HOME THE FINER THINGS OF LIFE AND SAVE IN A BIG WAY!—DON'T MISS IT! * % This and Ji*r suite is an example of the sensational values to be had ==== . . pr T)_ TJ XT' T A C! TT T L' . in ttv. sn. Buffet. five side chairs and oiv arm chair. Priced from S , Broadcast Model 944 4- AC-DC Model 825 Excel- Foreign Short Wave and s3™-lT Fnsu Term s Can lie Xrranaed ’ rp tube superheterodyne, lent tone qualities. Hear Broadcast Model 145—5 v ... . . ... , ..... _ ... . *P * UVI rvnsi/ tarns ian ne striunyeu. M tubes, 3 tuning bands 11- You 11 be amazed to see so much quality for so little money. Beautiful A W M 1 • regular broadcasts and police calls and all reg- luminafced dial shows walnut finish—Buy during this sale and save. Priced from '" l ' e Tttmt Can Bt Arraagnlf Studio Couch o-Pc. Breakfast Set Bi M®|l Gas Range Parlor Heaters *r.“ h $ 1A 75 Easy IlfTJlaff SAQ% 75 ££r = $ 1Q. 75 mmrn

STANDARD GROCERIES BUY CARLOAD OF CAMAY SOAP TO AID PATRONS IN CONTEST

■ n j| m BHlflr ■IlHi • * /jHHHh ® K * JHWSgF _ MK JpnraHK> A afe #J|RR JPBf ■ * JUB ! aT* _•- T*llV ft ar . *dH a 'aSHS // : JEJ v /*h - \ A-giMfy 'A 1 . M,Mm?j, *i ftSB B BHHK % 1 *" /#M H wj b, igß . ,-<jHa ■ t^m : A|f . K - rJfSgBl j v w I I I |H £ * Pi^FiS^

PRIZE BEEF OF FAIR ATTRACTS Purchase by Kingan & Cos. Gives Indianapolis Choice Meat. Choice steaks and roasts from Indiana's prize-winning beef are now obtainable at many meat markets, hotels, clubs, cases and restaurants in Indianapolis. The beef was raised by Indiana boys and girls of the 4-H clubs, and was exhibited {it the state fair. After ribbons had been awarded to the owners, 229 of the prize-winning yearlings were sold at auction in thp coliseum. The heaviest buyer was Kingan & Cos., Indianapolis. Kingan Si Cos. paid premium prices for the beef not only because of its superior qualities, but also as a means of encouraging increased production of high-grade cattle on Indiana farms. The company mailed a check, amounting to $612.50 to young Gilbert Stewart. Greensburg, as payment for a steer he raised which was adjudged grand champion. The price was 50 cents a pound. The practice of making this prize beef available to Indianapolis residents was inaugurated by Kingan Sc Cos. several years ago. and is now an annual event looked forward to

The Indianapolis Times

I.eft to Right—Chester Jackson president of the Standard Grocery Company; Guy Loy purchasing agent; J. Sanford assistant purchasing agent; William H. Jaekson, Bert Hoffman time keeper; E. C. Wildman accountant; W. P. Vogel supervisor of bakery; Roy Krumrine meat supervisor; W. J. Leith warehouse pianager; C. N. Brown district supervisor; J. P. Rayburn district sales manager of the Proctor & Gamble Company and John Lewis Indianapolis Proctor & Gamble representative.

To supply Indianapolis women with the means to enter a Camay soap contest sponsored by the Procter Si Gamble Company which will net the winner SI,OOO a year for life or SIO,OOO in cash, the Standard Grocery Company, Indianapolis, has purchased a carload of Camay soap. This carload contains 150,000 cakes W’hich is enough to allow 50,000 Indianapolis women to enter the contest. Chester Jackson, president of the Standard Grocery Company, has made the following statement concerning the contest: ‘‘ln this unusual purchase of a straight carload of Camay soap, we are making it possible for more

with pleasant anticipation by connoisseurs of good food. Open house for retail buyers was held at the Kingan plant Wednesday. Buyers from all parts of the city attended. Representatives from Pursue university and from the Indiana state board of agriculture also visited the Kingan plant to view the beef. Easily Prepared Dish An easily and quickly prepared meat dish is creamed chipped beef on toast. Cheese melted In sauce of creamed chipped beef is a good addition.

INDIANAPOLIS, FRIDAY,.SEPTEMBER 14, 1934

than 50,000 women to enter the contest, the winner of which will have the choice of SI,OOO a year for life or a cash prize of SIO,OOO. This is only one of more than £OO prizes to be awarded and we are hopeful that many of our customers will be fortunate enough to win some of these wonderful prizes. “It is our feeling that the success of our business is dependent upon being of service to our customers and we are constantly on the lookout to do whatever we can to help them. This purchase is just one of our many ways of trying to take care of our customers’ interests.” The above picture was taken when the car arrived in Indianapolis.

GLAZE GIVES VARIETY Thick Jelly Coating Suitable for Meats Served Cold. Meats cooked to serve cold, such as boiled tongue and corned beef, may be given variety by a thick jellied coating or glaze. The glaze is made by softening one tablespoon of gelatin in cold water for each cup of hot liquor in which the meat is cooked. As the gelatin begins to harden, cover meat thickly with it and garnish with parseley and green peppers.

JELKE OPENS LOCALBRANCH Dated Margarine Among Products Comprising Quality Line. The John F. Jelke Company, pioneer in the manufacture of high grade margarine and the manufacturer of the new Jelka Good Luck vegetable margarine made solely from American farm products, has opened a distributing branch at 15 West North street. An outstanding feature of the new product is that every pound is “dated” plainly on the outside of the carton so that the housewife will know that she is receiving fresh merchandise. Incidently Good Luck is the only brand of dated margarine on the market today. By installing its own branch, trucks and salesmen, the Jelke company assures the dealers of Indianapolis and surrounding territory excellent service at all times. With the line of margarine, the company also has a complete line of mayonnaise, salad dressings, cheese, evaporated milk and bakers’ shortenings with the Jelke high standard of quality.

DINNER FROM PAST RETAINS TASTEAPPEAL Old Fashioned Meal of Steak and Potatoes Liked in Fall. MEAT ALONE IS COSTLY Scientists Declare Menu Wrong, But Popularity Is Undimmed. One way to make the family glad that fall is here is to serve an occasional old-fashioned meal of broiled steak and potatoes, followed by generous helpings of apple pie. This combination is all wrong according to laboratory experts ‘who know just how we should eat our proteins and carbohydrates. But since nearly all men, and quite a lot of women, simply revel in a dinner like this, it is only fair that they should have it once in a while. Even though they may know that in the eyes of the scientists it is a sin. they will like it none the less. With the exception of the steak, which is an extravagant item, all the other foods for this meal are inexpensive because they are so very plentiful. Broiled Steak The steak should be at least two inches thick. Although porterhouse or sirloin are the approved cuts for broiling, less expensive steak can be cooked to a state of tenderness if you will soak it first in olive oil and vinegar, using the usual proportion of three tablespoons of oil and one of vinegar. Put in a flat-bottomed dish and soak the steak in it for an hour on each side. Place on a hot broiler and broil about seven minutes on each side. When the steak is almost done, rub a hot tin plate with a clove of garlic, put in a tablespoon of butter, a teaspoon of salt and a dash of paprika. Place the hot steak in this hot dressing, then transfer it to a hot platter. Serve immediately with baked sweet potatoes and corn fritters. Corn Fritters To each cup of raw corn cut from the cob, allow one-half cup of cracker crumbs mixed with one-half cup of milk. Add two beaten eggs and season with salt and pepper. Drop the batter from a large spoon into a pan containing a little hot butter or olive oil. Cook about five

Third Section

APPETIZING LUNCHEON

v'

Deviled eggs and a cooked vegetable salad flanked by cheese sandwiches fill this appetizing luncheon plate that could be prepared quite easily at home.

minutes or until bfown on both sides. Another good way to cook fresh corn is to broil it. Cut from the cob and cook the kernels in boiling water for three minutes. Drain them on a towel, place in a buttered pan and toast under the broiler until brown. Cucumber Salad Pare the cucumbers and slice them thin. Cover with cold water and place in the refrigerator for half an hour. Pat dry on a towel and put in a salad bowl with mild onions sliced thin, and a few pieces of green pepper cut in ribbons. Moisten with French dressing and cover with mint snipped fine with scissors. Pie With Cream Creese Put an unimportant cup upside down in the center of a baking dish. Fill the remaining space with tart apples that have been peeled, cored and sliced. Sprinkle with half a cup of sugar in which either a teaspoon of cinnamon or a half teaspoon of nutmeg has been mixed. Use maple sugar if you have it and omit the spice. Cover with pie crust and bake about forty minutes. Serve with mounds of cream cheese.

SALT AND CANDY DIET USED TO COMBAT HEAT Steel Mill Workers Given Energy Quickly by Gumdrops. When torrid temperatures hit the steel mills of Pennsylvania, guess what they fed the workers to help them withstand the heat? The answer is good news for sweettoothed Johnny—-salt and gumdrops! The salt tablets provided saline fluid to replace the body’s salt lost through perspiration and the wholesome gumdrops provided energy immediately. Gumdrops are more than half dextrose, which is the sugar of the blood. Dextrftse is one of the constituents of karo, used to make candy, especially the home-made kind.

NEW VOLUME OFFERS DATA ONjIAY DIET Discusses Chemical Elements Making Up Human and Animal Bodies. EXPLAINS DIET BALANCE Itemized Charts Show How to Right Amounts of Proper Food. “Sixteen chemical elements and their salts make up the body of all living animals, including man.” says Dr. William Howard riay in his new little pocket guide to health, “Hay Diet.” Six of these chemical elements. he explains, are alkaline or base-forming and ten are acidforming. “Those that are alkaline-forming make up 80 per cent of the body, those that are acid-forming 20 per cent. Therefore. In order to maintain a correct chemical balance in the system, which is health, the food intake should be in the proper ratio," the author explains. Meals Outlined Pages are filled with an outline of meals for active persons, sedentary persons or children, with directions for selecting a protein or starch meal and itemized food charts for both classifications. Hints like these are easily remembered: “Three starch meals a week are sufficient for the sedentary adult. “Milk combines only with fruit and vegetables and should not be used with a starch meal. “Do not eat between meals nor when over-tired or nervous.” Substantial Menus Given Directions are given for the sort of luncheon or dinner one should have after either an alkaline or starch breakfast. The guide suggests anything but starvation meals, as this breakfast would indicate: Crisp fat, bacon, whole wheat toast or whole grain cereal, coffee with cream and sugar. After a breakfast like that the noon meal would be an alkaline one. Vegetables, Dr. Hay advises, should be grilled, baked or steamed, because when they are boiled and the water poured off, mineral value is lost. His favorite desserts are fruits, and he advises us not to peel any of them except the citrus variety. Raw salads and raw fruits are the most important courses in the menu, this doctor believes.