Indianapolis Times, Volume 46, Number 108, Indianapolis, Marion County, 14 September 1934 — Page 32

PAGE 4

FRESH FOODS MATE EASILY WITH CANNED

Combinations Suggested to Prolong Season of Garden Items. The end of the frt*h vegetable season is approaching, but here la a atunt which many wise housewives are using to prolong it aa long aa possible They take such canned vegetables as asparagus, beets, carrots, corn, kidney beans, lima beans, mush* rooms, peas, sauerkraut, spinach, at ring’.ess beans and tomatoes and combine them with the remaining fresh beets, cabbage, carrots, cauliflower, celery, cucumbers eggplant, lima beans, mushrooms, onions, potatoes, radishes, spinach, squash, sweet potatoes, tomatoes and turnips which they are able to obtain, and make tasty dishes. How la this done? There a an art In it, of which a few samples will suffice to give the idea. Take the first canned vegetable, asparagus, for Instance, could you ask for anything better to eat than the following: Tomatoes and Aiparacus Cut the stem ends from four firm uniform tomatoes, and scoop out the centers. Oust inside with salt and pepper Stand two asparagus tips from a ten and one-half ounce can upright In each tomato, cutting off the ends ao that they protrude only about half an Inch. Mix the cut pieces of asparagus with the tomato pulp and add enough buttered crumbs to make the mixture of the right consistency to stuff. Stuff this around the asparagus tips in the tomatoes, and bake In slow oven, 325 degrees, for from twenty to thirty minutes Serves four. Mushroom* and Asparagus Peel six very large mushrooms, remove stems and place, cavity side up. in a shallow pan. Put a piece oi butter In each, and dust with salt j and pepper. Lay two asparagus tips from a ten and one-half ounce can across each mushroom, and sprinkle thick- 1 ly with n rated cheese. Dust with I paprika, and place in a hot oven for about fifteen minutes, serve with' steak or on rounds of toast as an , entree. Serves. six. Scalloped Corn and Celery Boil one cup of diced celery five ; minutes, and drain. Put alternate layers of whole kernel corn from a ten and one-half ounce can, celery and one-fourth cup chopped ripe olives in a baking dish, sprinkling with one-fourth teaspoon salt and a few grams of pepper. Dot top with two tablespoons but- I ter, pour over two-thirds cup milk, j and cover with one-half cup but- 1 tered crumbs. Bake for about fortyfive minutes in a 375-degree oven. J or until the celery is tender. Serves tix. Succotash Melt two tablespoons butter, and ; saute three tablespoons chopped green pepper and one tablespoon! chopped onion in it for three mm- j utes. Add the contents of a No. 2 can of cream style corn and one pound of i new lima beans which have been: shelled and simmered in boiling j water until tender. This makes one i and a third cups, shelled. Season |o taste, and add two tablespoons *ream. Serves six. Parsnip Plate Peel three medium parsnips, cut in one-fourth inch slices length- 1 wise, and boil until tender in salted water. Dram. Cut one medium bunch celery in two inch pieces, and also boil and drain. Lay parsnips flat in a shallow buttered baking dish or glass pie plate. Lay celery on top. sprinkle with salt and pepper, and dot with butter. Heat the contents of a No. 2 can af tomatoes, season with salt, pepper and a tiny bit of sugar, and pour over. Bake In a 350-degree oven for about thirty minutes or until brown. Serves six. Tomatoes and Fresh Squash Pare one summer* squash (yellowcrooked neck> thinly, and cut in small pieces. Put the contents of a No. 2 can of tomatoes and the squash in a stew pan. and season with salt and pepper. Cover and boil gently until squash is tender. Mash with a fork Add butter to season, and serve Serves six. Then go on from there, and make your own combinations —canned kidney beans with fresh tomatoes, for instance, canned corn or carrots with sweet potatoes, canned peas with cucumbers and radishes or canned stringless beans with carrots and green pepper. The combinations offer a wide range of choice, and you'll find it fun to make your family and guests guess which are the fresh vegetables in them and which the canned. Youll also find that they will guess wrong frequently. OYSTER IEASON OPENS Directions Given for Proper Frying of Sea Food. September, boasting its R. brings the oyster back to our tables. Your first fried oysters will be goldenbrown and all you expected, if you prepare them this way: Season the oysters, which have been cleaned and dried, with salt and pepper, dip in a mixture of one egg beaten with two tablespoons water, then in crumb*, then fry in deep mazola hot enough to brown a piece of bread m thirty seconds Dram and serve at once. I

SALMON BECOMES FESTIVE IN RAMIKINS

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By SKA Bert ie* Salmon is one of the good old standbys that you can keep on the pantry shelf at all times for use in emergencies and on days when you don’t go marketing. It's delicious fresh, of course, but canned salmon is more available to most of us at all seasons of the year and is so good and so versatile in its uses that if we make the most of its possibilities we almost never grow tired of it. One of the nicest ways to serve salmon, fresh or canned, is in individual ramikins. The sauce adds moisture to a naturally dry fish and the dish Is appetizing and attractive. There are so many irresistible ramikms priced to suit all purses from fat to thin that if you haven't any now is a good time to invest in a set of from four to eight. You will use them for Innumerable purposes. Not only can you bake in them but you can use them for molds for salads and desserts. However, to go back to the salmon. If you want to use fresh salmon. parbotl it before using it in the following recipe. If wine is not wanted use the Juice of 1 lemon. Instead of shallots use 1 teaspoon minced onion or 1 tablespoon minced chives. Salmon Martinique One and one-half pounds salmon, 2 tablespoons butter, 6 shallots, 2 teaspoons minced parsley, Is glass white wine, 1 cup diced potato, M teaspoon salt, l* teaspoon pepper, 1 cup water. Chop shallots very fine and brown in butter until tender. Add wine or lemon juice and parsley when shallots have cooked five minutes. Add salmon broken in coarse pieces and simmer five minutes. Add potato, salt and pepper and water and cook 15 or 20 minutes, until potatoes are tender. Put in ramikins and sprinkle with capers before serving. This dish can be kept hot for some time if the ramikins are placed in a pan of hot water, covered with buttered paper and put in a moderate oven. Do not add capers until ready to serve. Salmon Salad A salmon salad will be liked for some hot September noon. Serve it with hot Parker-house rolls or cornmcal muffins. ‘ One pound salmon. 1 teaspoon salt, 1 tablespoon sugar, 1 teaspoon mustard, teaspoon pepper, 1 tablespoon flour, yolks 2 eggs, 2 tablespoons melted butter, ** cup milk. 4 tablespoons vinegar, juice 1

RIGHT NOW \ is the time to buy IffdHlQyyfr PEP. The price of PEP is going up, soon! But today, most grocers are still selling PEP at the old, low price. Buy PEP today. Save money. Always fresh . . . Nourishing , * . Deli cious Kellogg’s PEP is the right cereal for every active body. jM j Crisp flakes oi toasted wheat Plus extra bran to be mildly A 7 / laxative. Enjoy PEP often. Ready to eat with milk or cream. A \s/ / Extra delieions with fruit or honey added. Bay PEP from /ySy j your grocer. Buy several packages. PEP stays fresh in the j patented heat-sealed inner WAXTTTE bag exclusive with \ - Kellogg of Battle Creek. / % Keep GOING wit li PEP!

lemon, 1 tablespoon granulated gelatin. 4 tablespoons cold water. Pick over salmon and remove skinand bones. Separate in flakes. Bprink!e with lemon Juice. Mix and sift flour, salt, sugar, mustard and pepper. Beat egg yolks slightly with milk and add with melted butter to dry ingredients. Cook over boiling water, stirring constantly until mixture thickens. Add vinegar slowly, stirring, and gelatin which has soaked in cold water for five minutes. Stir until gelatin is dissolved and remove from fire. Fold in salmon and turn into Individual molds. Let stand on ice until chilled and Arm. Unmold on lettuce and serve with a border of cucumber slice* around the base of each mold.

TOMATO SALAD GOESONPICNIC Solid Dish Particularly Suited for Meals Served in Open. If somebody in the party will be good-hearted enough to be responsible for a bundle large enough to hold a salad, it can be the most refreshing of all your picnic food. Stuffed tomato salad is particularly good and solid enough not to be a soggy nuisance. It is made as follows: Four medium sized tomatoes, 4 hard cooked eggs, 4 tablespoons diced celery, 4 tablespoons chopped cold boiled ham (optional), boiled salad dressing. Scald and chill tomatoes. Peel and scoop out the seeds. Sprinkle the inside w'ith salt and pepper and turn upside down to drain. This step is important because it tends to make the tomato firm. Hard cook eggs and chop coarsely. Add celery and ham and enough salad dressing to make quite moist. Fill tomatoes with mixture and put each tomato into a small baking cup lined with lettuce leaves. Chill until ready to pack. Sandwiches of chopped olives and pimentoes are good to serve with this salad. Cream cheese and finely chopped nuts together with lettuce sandwich might complete the assortment.

THE INDIANAPOLIS TIMES

SIMPLE RULES OFFERED FOR DIET BALANCE

Foods of Three Classes Needed to Provide Right Nutrition. It lent necessary for the homemaker to become an expert mathematician and to work out elaborate tables of caloric requirements in order to feed the family properly. There are a few basic principles of nutrition which are understood easily and will serve as a guide In the selection of food. Just keep in mind that the body needs three kinds of food everyday, building foods for growth and repair of tissues, fuel foods for energy, and regulating foods to provide minerals, vitamins, and bulk. Proteins are the building foods. Without them life can not be sustained. Carbohydrates and fats are the fuel foods. While carbohydrates and fats can not replace protein in the diet, protein can be converted into heat and energy. Meat gives the best quality of protein. And since it contains fat, it also ranks as a fuel or energy food. A daily diet which is planned about meat, supplementing it with starchy foods, leafy vegetables, fruit, milk and a small amount of sweets will insure a sufficient supply of all the required food elements. The amount for each person, as a general rule, may be left to the appetite, if the food is well prepared, sufficiently varied and served in attractive form. Egg Lemonade Juice if one lemon, one-half spoon sugar, one egg, ice, fill with water, shake well, strain.

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DINNERS FOR WEEK BLNDAT Mint Cocktail Crown Poaat of Lamb Chantilly Potatoes French Peaa Jellied Grapefruit Salad Macaroon Cherry Mousse Wafara Coffee MODAT lamb Loaf Steadied Potatoes Spinach Orange Salad Date Pudding Coffee TUESDAY Baked Sparertbs with Dreuln* Spring Salad WEDNESDAY Indian Pudding Coffae Asparagus Tips Apple Sauoe Spanish Pot-roast Mashed Potatoes Buttered Oarrote Bhn*dded Cabbage With Trench Dresslnt Shredded Pineapples Cookie* Coffee THURSDAY Split Fee Soup Shepherd's Pie Buttered Asparagus Head Lettuce Salad Apple Dumpling Milk or Ooffee FRIDAY Baked Ham, Southern Style Glared Sweet Potatoes Green Beans Cole Slaw Pears Cookies Coffee SATURDAY Braised Liver With Oravy Mashed Potatoes Cabbage au Orattn Waldorf Salad Ginger Bread Coffee

GOLD AND BROWN HUES USED IN FALL DESSERT Chopped Nuts, Dates and Bananas Make Tropical Mousse. The color* of brown and gold form a good color scheme for an autumn party. Carry It cut with this smooth frozen dessert, served with a lemon or orange cookie and a cup of steaming coffee. To make this tropical mousse: Mix 14 cup chopped nuts, 14 cup finely chopped pasteurized dates, the grated rind of % lemon. 114 tablespoons lemon Juice, % teaspoon nutmeg, 14 cup powdered sugar and few grains sugar. Then mash two bananas and add to first mixture. Beat one cup heavy cream until thick, but not stiffly, and combine with the remaining ingredients. Freeze four hours.

COOL AUGUST DAYS ADD TO OYSTER CROP

Good Quality of Sea Food Available; Three Recipes Given. Because August was unusually cool where oysters grow, the crop Is extraordinarily good, according to dealers. Although most real oyster fans like them best raw with a dash of lemon Juice, there are other ways of serving them in which the flavor is enhanced. Here are a few: For six persons you should have three dozen oysters. The market man will take them out of the shells for you, but don’t forget to have him also deliver half the shells! the largest, deepest ones. Wash the shells and set them aside. Chop the oysters. Blend two tablespoons of flour with two tablespoons melted butter in a saucepan. Add a cup of cream, beat slowly and let It boil up once. Take from the Are, add two beaten egg yolks, one tablespoon minced parsley and one teaspoon poultry seasoning, then put in the chopped oysters. Season very sparingly with cayenne pepper and salt. Fill the washed oyster shells with this. Sprinkle with fine crumbs, dot with butter, arrange in a pan and cook in a hot oven for five minutes, or cook under broiler flame. Serve six half shells on each plate. Drain the liquor from two cups of oysters. Mix one and one-half cups

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crackers and breed crumbs, with half a cup of melted butter. Butter a shallow baking dish. Put In half the crumbs, then the oysters. Combine one quarter cup each of heavy cream and oyster liquor and pour this over the oysters. Sprinkle with salt and pepper and put on the remaining crumbs. Double the quantities and layers if you want a larger dish. Cook In a moderate oven for tl-jrty-flve mirut"*; The number of oysters you put into hot milk may depend on your generosity. Some persons like as many as two dozen small oysters

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.SEPT. 14, 1934

to a pint of milk. Let the milk get quit* hot but be careful not to let it boil. A double boiler la beat. Put in the oysters and leave for two minutes before serving. Do not cook the oysters. llollanriaise Sauce Put one-half cup ol butter In a bowl with a tablespoon of hot water and mash the butter until creamy. Put into a double boiler and add a tablespoon of lemon Juice, the yolks of four eggs and salt, pepper and paprika to season. Beat and atir until hot.