Indianapolis Times, Volume 46, Number 120, Indianapolis, Marion County, 28 September 1934 — Page 27

SEPT. 28, 1934

ROAST MEATS PREFERRED ON SUNDAY MENU Possibility of Left Overs Suggest Meals for Next Day. There is no doubt that the most popular meat for Sunday dinner is some kind of roast; and what is more appetizing, more nourishing than a juicy roast of beef? It offers a pleasant change from the more quickly prepared meats and there is the possibility of having some left so that the next meal will be easy to prepare. Select an eight to ten-pound standing rib roast. Score the fat side in diagonal lines each way. In the center of each diamond made by scoring, make an incision just large enough to hold a very small onion. Dredge with flour, season with salt and pepper and place in an uncovered roasting pan. Sear for thirty minutes at 500 degrees, then continue roasting at 300 degrees until done. For a rare roast beef allow sixteen hiinutes a pound, for a medium roast allow twenty-two minutes a pound, and for a well done roast allow thirty minutes a pound. Serve with browned potatoes and pears browned in the pan with the roast. With roast beef serve spiced raisins, tomato piccalilli, spiced peaches or pears, canned quinces or spiced kumquats. Meals for Monday are a real snap if plenty of roast beef is on hand. It is delicious sliced for sandwiches or it may be prepared in dozens of ways. Here is one: Chop one and one-half cups roast beef into small dices and remove any fat. skin, or gristle. Simmer over a slow fire in a lit-

i I.TO A&P STORES ARE OFFERING YOU THIS OPPORTUNITY TO TAKE ADVANTAGE (iyfj OF LOW CANNED GOODS PRICES. YOU WILL WANT TO ... . STOCK YOUR PANTRY DP Jl ft UCO lona Brand In Heavy O No. 21/£ Oft - CCMI/ nCQ < l2 Cans, $1.69) Syrup Cans Beans ,S"os:!™i 4°“ 19c Sauerkraut 329 c Pears 'c,;lsc Prune Plums 2 t ci.' 4 25c DIMCADDI C InHeay y Svru p O No. 21/2 CO* rUILHIILC (12 Cans, $2.05) |J Cans Q|jC Cherries yn d 10c Tomatoes <l2 cans, mo 3 nB 2 25c Soup Can 5c Dog Food '2™7 4 cans 25c PORK & BEANS < sit*. 4 19c Apple Sauce whitenous. 3 25 c Tomato Juice campbeiis 25c Hominy van camps 4 25c Beans * GR a 2 E cr! r K eM 3X™ 23c CORN Standard Pack 0 Cans 25^ Salmon pink 2 S!1 23c Cherries n - d Kd N< c„” 49c Peas SfSKffSS 3 £■„= 35c Peaches “M™t. Ife lONA FLOUR Purposes -a 85c Cigarettes Popular Brands Tin 31 C 8 O’ClOCk Coffee Lb. 21c . Bread Grandmothers Twist 3 £25 9C Bokar Coffee Lb 27c /\ 111 I# Get into the LIMERICK CONTEST , BISQIJICK B ”£ , r.a;r u " 32c Nucoa Quaker Oats ■"•jf* 2 rS*. 17c Keyko Margarine .Lb lOc AA An I lIAI/ MARGARINE 4 P |_|l|||| I 111 H 25c Oval Jade Refrigerator Dish FREE I k I p UUUU LU Wit with Each 2-Pound Purchase ‘ | |/V Corn Monte 2 Cans 25c Black Raspberries N canlsc Sardines ™ o *r e C “l0c Mason Jars uart Doz 35c BUTTER first* c s ,t u. 27c Potatoes u - LX 1 ”r£23c Celery L, S£r 3 loc Head Lettuce L ' r „';.S" d iGc Yellow Onions 'iK* 'is 59c APPLES szn 4 u *-17c Lemons JUS? s* 10c Delicious Apples SSS * Lbs 25c SMOKED PICNICS -16 c Beef Roast , ~ c S** t <- tSc Cottage Butts Lb 29c Sauerkraut £3 2 13c Pork Lotos SSS “ 19c ISS Lb '#* Swiss Steak “IT/jC Wadley’s Fryers “ 23c BREAKFAST BACON fsa. ■ 25c

SCRAMBLED EGGS DONE IN SPANISH MANNER

ity A EA Service Simple dishes meet with the greatest approval in this country. Os course, the average American likes recipes that are nourishing and appreciates having them dressed up in new ways now and then, but, generally speaking, in contrast to the European’s ideas, he prefers food that digests easily and takes little time to eat. Realizing this, famous chefs from foreign lands now take simple American dishes and dress them up

tie melted butter until the butter is absorbed, and then mix with white sauce until thoroughly moistened. Season with salt and pepper and a little onion juice. Turn onto a buttered dish to cool. Diced potatoes may be added if desired. Divide the mixture into balls about the size of an egg, flatten into cutlet shape, roll in cracker crumbs, beaten eggs, and then in fine bread crumbs, and fry to a crisp golden brown in hot deep fat. Serve with tomato sauce. •

according to the best ideas of continental gourmets. The result, as you can imagine, is extremely successful. For instance, Spanish cooks use scrambled eggs, that typically American dish, and build an entire lunch- ! eon or supper around the fluffy yellow mixture. Here's the way it’s done at El Chico, a New York night ! club: Put one ounce of sweet butter, one-quarter clove of?garlic and one small onion into a sauce pan and saute for one minute. Add one ounce

Pear Brandy Peel, core and slice twenty large, ripe, juicy pears. Put them in a jar with four cloves, the thin rind of 1 lemon, 1 inch of stick cinnamon, 2 quarts good brandy and 1 pound sugar. Let stand for two months, strain and bottle. Colorful Garnish Cubes of canned cranberry sauce, if you buy the bright ruddy variety, make a colorful garnish for chicken salad or fried sandwiches.

THE INDIANAPOLIS TIMES

of chopped pimento, one ounce of ham, one ounce of chopped Spanish onion and one large cooked shrimp that has been finely chopped. Then put in tw T o beaten eggs. Mix thoroughly and put into hot buttered pan. Cook until the eggs are quite dry. Then turn them out on a platter and garnish with pieces of buttered toast, ripe and green olives, asparagus, pimentos, celery, radishes, green onions, sweet pickles and any cold fresh vegetables that you have left over in the ice box.

SPICED LOGS (For Steak or Cold Cuts) % cup vinegar 1 small stick 3-3 cup surar cinnamon 34 whole cloves 3 bananas Boil the pnegar, sugar, cloves and cinnamon until the sugar is dissolved and the bubbles begin to look thick. Peel the bananas, drop them into the hot syrup and boil hard for two minutes. Then remove from fire and cool. Bananas may be cut into smaller pieces if desired. Serve with broiled steak or chops.

Baked Summer Squash Cut tender young summer squash in a little salted water. Boil until soft enough to mash through a colander. Add tablespoon of butter, teaspoon of chopped onion, salt and pepper and one tablespoon of flour mixed with one-half cup milk. Put in baking dish. Cover with bread crumbs and dot with butter. Bake to a light brown in moderate oven. ■ Sour Grass Soup Boil two potatoes. Peel and mash them. Add a small chopped onion, a cup of sour grass leaves, a few bay leaves, pepper and salt. Boil twenty minutes in the potato water. Just before taking them from the fire add a cup of sour cream. Russian brown bread is served with this. Cook Veal for Long Time Even thinly sliced cuts of veal should be cooked at least thirty minutes. Long, slow cooking is imperative for veal roast.

The New Deal For the Consumer Canned Food Now Being Sold at Wholesale Prices RED BEANS, £-7 24 No. 2 cans q) 1 I LIMA BEANS, -l 77 24 No, 2 cans 1 • I I PEAS, 24 No. 2 70 HOMINY, 24 No. -I 77 2'i cans v 1 • 1 U VEGETABLE Q 7 SOUP, 24 Tall cans<pl/l PUMPKIN, 24 No. d* *1 qo 2 1 a cans <sl •OU TOMATO PUREE, | -17 24 No. 1 cans <P 1• 1 I Indiana Hand Packed TOMATOES, a case, 24 70 No. 2 cans q)l*lO PORK and BEANS, rn 24 Tall cans CORN, (hi £Q 24 No. 2 cans 1 U*/ TOMATO SOUP, 7C 24 Tall cans. v 1 • • 0 SPAGHETTI, QQ 24 Tall cans KIDNEY BEANS, (h -I Q A 24 Tall cans q>lOU PICKLES, Sour or 1 rr Dill, doz. qts ' l*Dw GREEN BEANS, (1 70 24 No, 2 cans wU D CATSUP 24 Bottles, 8-oz $1.85 14-oz $2.19 Case Lots Only Cash and Carry LEWIS R. DOLL 800 MADISON AVE.

MHt MARKET G H I fvj V ■ C J 1 M,t“rHu DOWNTOWN MARKET • 25 S ILLINOISST. CORI.EPt occioental suiloinG 2407 J j NfcW YOg* G RURAL Qp<n Urt.i *Udnii>ir STATIQNStJJJ^^

FOUR CAN EAT RIGHT FOOD ON SIO.BSWEEKLY Author Outlines Budget for Parents and Two Children. The food outlay for an adequate diet at moderate cost for a fam- ; ily of four should be $10.85 a week and the minimum cost would be $6.20 a week, according to Gove Hambidge, whose new book, “Your Meals and Your Money,” describes, among many things, budgets for varying incomes. “No matter how little or how much a family has to spend, provided they have any reasonable amount at all, they can pick a plan that will give them the most for their money, speaking in terms of good nourishment,” the author states. The family of four for which he figured a budget, consists of moderately active parents, an active boy of 13 and a girl of 10. Could Double Milk Use “Perhaps no single thing would bring about a greater improvement in the American dietary as a whole then a more liberal use of milk and milk products,” Mr. Hambidge says. “We could double our consumption or milk with beneficial results.” “To many people milk is an indifferent food.” he regrets. “And there is also the matter of cost. In comparison with other foods, it seems expensive. “I should try to develop in a youngster a genuine liking for milk as a beverage that would persist throughout life, strengthening this with a feeling for the poetry and philosophy of milk in its fundamental relation to life. But if this liking can not be developed or has not been, milk is extraordinary versatile in its possibilities of disguise.” Use of Cheese Urged Milk is the last thing he would reduce in a diet “since milk upholds i health almost as stoutly as Atlas ; was supposed to have upheld the ! earth.” But not all of the milk need be used as a beverage. He recommends a large proportion of vegetables, fruit and milk, but

FRESH EGGS Small, per do* 25c Standard, per do* 28c Extra Earsre, per do*. SitFry 8, per lb 2fir Home Made Butter, lb 40c Spring Ducks, lb 3*c BOYER’S HATCHERY ~

DEMAND NONEMETTM Full 3-Lb. Can Choicely Hop Flavored 4 Made by the Only Malt Syrup Manufacturer in Indianapolis Sold By Your Retail Store Insist Also on Duffy’g Sweet Cocoa Malted Milk Duffy’s Orange Flavor Malted Milk Duffy’* Pure Malted Milk Duffy’* Colon Food

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? WARNING! i Be Sure the Name on Bottle and Cap I ™ are the Same Si INDIANAPOLIS DISTMdUTORS Pat£.u U scxL ?\£Ah- MUK

does not advocate the exclusion of meat. A liberal use of cheese and other milk products should be in the program of families where liquid milk is not popular. One pound of cheese he explains, is equivalent to three quarts of milk. A simple thrift diet that according to the author affords “good nourishment” even though it would not appeal to many persons, consists of two quarts of milk, one and one-half loaves of whole wheat bread and two cups of canned tomatoes daily. This is for a family of four. “Nobody ever has tried feeding a nation like a herd of thoroughbred animals, but I should like to see America start trying it,” Mr. Hambidge says. Improved by Cheese Brussels sprouts are immensely improved by the addition of cheese sauce.

HENS| to Roast, Bake or Boil IS Quantity Unlimited K‘ s u 18c I Special Prices to Churches I and Restaurants HOOSIER POULTRY I MARKET 107 NORTH ALABAMA ST. I LI-1881, B

~ XOW JUICY CALIFORNIA iff ORANGES mM 2 29c Head *- e^uce 2 ~<u - 15c Sweet Potatoes 4 <- b *- 17c Tokay Grapes 2 •• 15c Carrots, Large Bunches 2 Bunch*-* 9c ANNOUNCING the opening of “IE"!, _ He„l ol Indiana Corn Sweet Pickles n No. 2 C Little Sport. Qt. Ah# C CanS AJC Cocoa IA. caiumet oq Green Beans££- 3 s„ s 2 23c pimientot Tomato Juice - 5c " Raspberries RITE I Heart of Indiana 1 h ✓- Wax Paper LatSUp 14-Oz. Bottle I \,yC r °" s 1 Swans Down *• 25c Salt lvi lb. pkg. C m Cake Flour lodized hi jm Ovalfine *><|, SilCiar •7 4< New Low Special Mason Jars 70 f _, J ’ ck Pro!t _ _ _ ' _ Cigarettes 8*• 96< HOOSIER All Popular Brands f £?Hn Candy Bars 3 * 10c Butter Baker’s Milk Chocolate or Almond Lb. 30c Butter G .~ lk 28< In Our Meat Departments Thompson’s Chuck Roast saWy 11 -15 c Chocolate Tasty with Dumplings Fancy Cuts, Lb., 18c . • _ ■ k Jill Sliced Bacon ~ 29< Malted Milk For Breakfast with eggs. r . r Smoked Picnics Shanklcss . Armour’s Melrose. Parboil and bake with LU ‘ I >n„a Little SportMacaroni and Cheese Loaf u> 19c fnffop> A hurry up snack for lunch. I I Plate Boiling Beef u 10c li. 21c Cook with vegetables. S- 1 Regal Coffee _ - Johnson's Paste Wax Fta,,,, "v43c The finest finish for E A flodrs. furniture, |L ran We N. B. C. FriSCllla woodwork, etc. LD * <- dn n — 1 Butter Clorox w 23c Cookies ■ ... i, . h m 48 Delicious 1 Seminole ~4 * 25< ~nl 9 ‘ ■. • * Toilet M % E Fun for ,he Fhildren Lifebuoy -* o^jdc , ' FREE BOOK A a |J fV .4-4- Washing | C. Full of Animal Pictures Cold Dust Powder Large ID* with 4 CAKES Gold Dust Scouring Powder 2 Can * 9c Giant P and C SHIMOI* Shoe Polish *■ 8c 4 cak „ 17c PRICES ABOVE GOOD IN INDIANAPOLIS. BEECH GROVE AND PLUMMERS

Sweet Potatoes Mandarin Peel and mash six freshly boiled sweet potatoes and sprinkle with salt. Add one-quarter cup brown sugar, the same amount of butter, teaspoon jf grated lemon peel and a cup of * range juice. Beat until the potatoes are light. Pile the fluffy mixture in a buttered baking dish and bake half an hour in a moderate oven.

Try Them IttfilHMll NOW jpiillßJiiii—===|j|SgiP®j Use V- V ~ . Them Always 1 —— So crisp, buttery, delicious and different! Add their distinctive taste to your soup, salad, drink or dessert! Ask your grocer for AMERICANS! ®Look for this seal on every AMERICAN package! It means better taste, quality and value from the modern, sunlit bakery of= jULiiiummsmm

PAGE 27

Bake Rice With Cheew Baked rice and cheese ia an excellent dish. Simply put a layer of cooked rice in a greased baking dish, cover with grated cheese and sprinkle with salt and pepper. Continue adding alternate layers of rice 1 and cheese until the dish Is almost full. Pour in about one cupful of milk and cover the top layer with ; toasted bread crumbs and a few pieces of butter. Bake in a moderate oven.