Indianapolis Times, Volume 46, Number 120, Indianapolis, Marion County, 28 September 1934 — Page 26

PAGE 26

STICK-TO-RIBS FOOD GARNERS J MEmAVOR Steaks and Chops Can Be Relied Upon to Appeal to Masculine Taste. Some food* are served because father likes them; other* seldom find their way to the table because father doean't like them. Men are Interested In food; this Is borne out by the tact that most of the famous chefs are men. The large majorty of men. however, are on the sidelines of the cooking profession. After all, men are not hard to please, but they do demand good, flavorsome food. Certainly, the natural flavor of beef and the smoky flavor of ham make a general appeal which can not be denied. In addition to the flavor of meat, men appreciate a dinner which satisfies. one which “sticks-to-the-ribs.” Because meat is digested more slowly than milk and cereal foods, it staves off hunger and insures against that “all gone" feeling a lew hours after the meal. Steaks and chops are favorites with men. but they must be prepared properly If they are as tasty as the ones they boast of eating at the favorite hotel or club. Here is the way to prepare them as the expert chef does. Broiled Steak 1 porterhouse steak, cut 1 to 2 Inches thick Butter Salt and pepper Preheat the broiler, having the regulator set at 500 degrees. This will require about thirty minutes. Place the steak In the center of the broiler rack so that there is a distance of about three Inches between the flame and the top of the steak. When the steak is nicely browned on one Aide. turn and brown on the other. The steak will be done when the second side Is browned. Only one turning is necessary. For a twoinch steak, allow thirty-flve to forty minutes to be medium done. Sea-

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LAMB AND SAUCE FORM CROQUETTES

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Recipe for Saranac Croquettes is as follows: t ra* flnclr rhßp©.d rooked lnb I rap cooked rice I table*poop Minced poroler 3 table, poono flour t tabieopoont batter 1 eap milk Paprika Make a white sauce by combining

Three Recipes Offered by Former Palace Chef

Whisky Among Ingredients Used in Preparing Chicken Dish. Edouard Ehrhardt, Alsatian chef of the Half Moon hotel at Coney Island. New York, contributes the following recipes. As might be suspected upon reading the first recipe. Chef Ehrhardt spent part of his cooking career in Scotland. For six years he was chef at the Athol palace. Before that he prepared meals at famous hotels in France, Switzerland and England. These are his recipes: Chicken Royal Scot Fry a cut up chicken slowly In butter. Add two large finely sliced onions, one carrot and one green pepper, both cut in strips, Julienne style, also salt and pepper to season. When these things are combined put in one glass of Scotch whisky and one cup of water or soup stock. Simmer slowly for forty minutes. Remove the chicken, add one cup son with salt and pepper, pour melted butter over the top. Serve on hot platter. English Lamb Chops The English lamb chop is cut across the double loin at the large end. the loin not being split. The kidneys are placed frequently in the center with the flank ends of the chop folded around. Have English chops cut one and one-half inches thick. Roll in melted butter or oil and let stand twenty minutes. Broil the chops in a hot greased broiler. Sear on both sides and then remove farther from the fire. Allow twenty-five minutes for broiling. Arrange chops in a border overlapping each other and fill center of platter with French fried potatoes.

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butter and flour, and gradually adding milk. Mix the other ingredients thoroughly, and combine with the hot white sauce. Let cool, then shape Into croquettes and fry in hot deep lard until they are nicely browned. Serve on platter decorated with parsley and pineapple slices.

of cream, bring to a boil, then thicken with one-half tablespoon of flour and one ounce of butter mixed together with a fork. Do not let it boil again. Serve boiled rice with it. 6 Filet of Blueiish Sea Gate Remove the bones from a blueflsh weighing about two pounds. Lay the filets in a well buttered earthen dish, add salt and pepper, two finely chopped onions, four sliced mushrooms, one large peeled and cut tomato, a teaspoon of parsley, cut fine with scissors, one glass of French vermouth and a tablespoon of tomato sauce. Cook in the oven about ten minutes. When done sprinkle with bread crumbs and butter and let the crumbs brown. Lobster and Mushrooms Fry four large mushrooms slowly in butter. When cooked add a little chopped shallot, the meat of a cooked lobster cut in thick slices, salt and paprika. Let this simmer for two or three minutes. Add one glass of port wine and one cup of cream. Boil for a few minutes and thicken with the yolks of three eggs mixed with a little cream. Sprinkle with cocoanut and a thin slice of fresh lemon peel chopped together very fine. Serve on hot dry toast. Dates in Small Packages Mothers who must pack lunch boxes, serve lunch at home or supply after-school “hand-outs" will be happy over the new “pocket packages" of dates. Although pasteurized. and thus pure as milk, this new arrival costs but a few cents. Keeping Lettuce Fresh If you wrap lettuce in a damp towel and stick the ends of the towel In a dish of water, it will keep fresl\ for days.

THE INDIANAPOLIS TIMES

PLANK COOKING IMPROVES LAMB Chops Prepared on Piece of Oak Constitute Excellent Dish. Quite one of the best looking as well as the very nicest dishes which any hostess can serve is planked lamb chops. The English kidney chop cut one and one-half or two inches thick is used for this purpose. Broil the chops as usual until nicely browned on both sides. Then place in the center of a well-seasoned oak plank. Pipe Duchess potatoes around the plank with a pastry tube. Duchess potatoes differ from mashed potatoes in that they have the yolks of two eggs beaten into them. Have cauliflower flowerets boiled, dip them in butter ana sprinkle liberally with paprika. Place on the plank in four mounds. Cut tomatoes in half, dot with

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butter, sprinkle with grated cheese and place between the mounds of cauliflower. Medium-sized parboiled onions also may be put on the plank with the other vegetables. Fill up the remaining space with green string beans or carrots which may be sliced or cut into fancy shapes with a vegetable cutter. Place the plank in a moderate oven, 350 degrees, and cook for twenty-five minutes until the chops

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are done and the vegetables browned. A fireproof glass platter may be used in lieu of the plank, but the

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oaken plank imparts a delightful flavor which Is always enjoyed Making Cakes Light Continuous beating is the secret of light, delicious cake. When the

.SEPT. 28. 1934

! ingredient* have been combined. beat the batter with a wooden spoon or an egg-beater for at least fifteen minwtea.