Indianapolis Times, Volume 46, Number 129, Indianapolis, Marion County, 9 October 1934 — Page 5

OCT. 9, 1934

Standards Determined in Cooking National Group Defines Various Terms of Kitchen Lore. BY RI'TII CHAMBERS Authority on Mnt Cookery "Just exactly what does saute mean?” “What is a marinade?' "How does one marinate meat?' "When Is meat barbecued?” and and how is that process different from any other kind of roasting?’ ' What is the difference between bouillon and broth?” Do you ever get a bit puzzled by culinary terms, yet feel hesitant about Inquiring, but wishing you had asked, a long time ago. and got the matter cleared up? Only recently a national committee on methods of meat cookery ' into the matwr of standardizing the much used but often inaccurately employed terms. Here are the definitions given official sanction by that committee, .tfid you need no longer worry about your cooking vocabulary: Bake—To cook by indirect dry heat, in an oven, or in hot aches, upon heated metal or stones. But when it is meat you are talking about, you usually say roast. Bake also is applied to ham which has been partially cooked in water before being put in the oven. Barbecue—To roast an animal whole or in pieces slowly on a gridiron, spit or over coals in a specially prepared trench. Usually barbecued meat is basted with a highly seasoned sauce. Baste—To moisten meat while cooking to prevent drying and to add flavor. Usually pan drippings, water or water and fat are used. Boil—To cook in liquid, usually water, which has reached the boiling point. Meat should not be boiled, but should simmer, that is. be cooked in water a little below boiling. Bouillon—A French word for clear soup or broth. Braising Defined Braise—You braise meat when you place it in a hot receptacle in its own juice or added liquid, such as water, milk, cream, meat stock, diluted vinegar or juices from vegetables. Broil—To cook by direct heat from hot coals, gas flame or electric element; to grill. Broth, also Stock, Is the liquid in which meat, fish, vegetables or cereals have been cooked. It may or may not contain fat. It is a thin soup. Consomme (French) is a clear, strong broth of meat and vegetables, usually made from two or more kinds of meat. It is freed from fat, clear and seasoned. Fricassee—A dish made of fowl, veal or other meat, cut in pieces and stewed in gravy. It usually is braised. Fry—Cook in fat. Larding Explained To lard is to place strips of fat, called lardoons, on top of or to insert into meat to add flavor and prevent dryness. A marinade is an acid liquor usually seasoned and with or without oil, in which meat is allowed to stand before cooking to improve flavor and increase tenderness. To panbroil is to cook in a hot. uncovered frying pan, pouring off the fat a . it accumulates in the pan. To parboil is to simmer for a short time preliminary to cooking by another method. A pot roast is a piece of meat cooked by braising. Saute is another French word from the verb meaning to jump, and it signifies the frequent turning of meat browned quickly in a small amount of fat. We use it to mean frying in a small amount of fat, as distinguished from deep fat frying. For saute, the committee prefers the use of the term fry. which has the sanction of long usage by American housewives. Major Robert Anderson Woman's Relief Corps No. 44 will be represented bv forty-flve members at a convention of District 2 to be held at Danville Friday.

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HORIT.ONTAL Annrw to Previous Puzzle “Wild West* 1 Who was the ..i , , _ act. famous Indian 17 Principal, fighter shown — 1 I J 18 Right, here? 1111 I iJB 1 ' I MM' BMi i I 20 He also rode 13 Requirement EIP,SBCTjp the pony ■ 14 Blemish. 22 Couple. 15 Premonitory VOK £Dj |D|e. jlNij I|M 23 Suture, symptom of DAQfJCy ■QQaTqT 28 Hurried, epilepsy. L OS.E ,S> 7 {5<E |V £.iN 28 High tern--18 Mathematical t Q~| ,r AOl (TIFI HICD PST perature. term. lAXBbH 30 Let It stand. 17 Person under 32 Person who legal age. AM'aßon'E UKI ABN F F has excessive 19 To erase. L T re * ard 21 Mortar tray cial standing 22 Documents 41 Yellow Ha- (pi.). 34 Accessory. conveying all waiian bird. VERTICAL 36 Fricative rights over 43 Twice. " '* consonant Inventions. 44 Queer. 2 Coalition. 38 Wand. 24 Gender. 48 Evil. 3To keep off. 41 Poem. 25 Upon. 48 Public store- 4 Lawyer’s 42 Stream ob--28 Capuchin house. structlon. monkey. 50 Devoured. c ar S e - 44 -j- 0 unclose. 27 Exclamation 52 Member of a 5 Pald publicity. 45 A do. of surprise. brown race. 6To leave out. 47 part of a 29 Spanish. 65 Theater stall. "Any cause of pedestal base. 30 To revolve. 58 To preen. ruin. 48 Sprite. 31 Bronze. 58 Sandy tract 8 To press. 49 Since. 33 Mother. by the sea. 9 Musical note. 50 Form of "be." 35 Residence of 59 He wrote 10 Cow 's stored 51 Type standard an ecclesiastic. about his ex- supper. 53 Rumanian 37 In bed. periences in 11 Metallic rocks. coin. 39 Opposite of life. 12 Valleys. 54 Aye. bottoms. 60 He was an 16 He was a . 56 3.1416. 40 Tennis fence. American famous for his 57 Postscript. p™ T™" 5 (, 7“ IT" H"" !£"" _p"j n I PM 15- —2O 25 — 1 rs 48 411 m 1 mill.

Contract Bridge

Today’s Contract Problem How should the bidding of this hand proceed? If West opens the king of diamonds, how can East instruct his partner to make the proper play that will set the contract? A 10 8 6 4 2 VQ 5 4 ♦ 7 5 AK J 5 * 9S N * 1 3 ¥B32 w r ¥ i 10 7 6 ♦ A K 6 I s 4 10 82 3 Deader *AQ 7 2 A 10 9 8 A A KQ J ¥A K 9 ♦Q J 9 A6 4 3 Solution in next Issue. 2

Solution to Previous Contract Problem BY W. E. M’KENNEY Secretary American Bridge League IT is a known fact that no trump contract is most difficult to make. Even the lawmakers recognized this when they made the rule that three odd at no trump made game. Generally, the first thing that a player learns is that, in the play of the hand at no trump, he should try to develop his long suit. I think this is wrong. The first thing you should do is to count up the number of tricks you need for game and then try to find the easiest w’ay to product those tricas. This point is w’ell brought out in today’s hand submitted to me by my good friend, A. C. Atkins, Aurora, 111. 000 NORTH is justified in jumping to two no trump over the original bid of one spade by his partner, as he does want to go to game. After South's bid and rebid of spades, I am rather inclined to favor North's rebid of no trump. It looks as if it might be easier to win nine tricks at no trump than

Daily Recipe BROILED STEAK 1 Sirloin steak 4 Bananas Butter Paprika Salt Pepper Have the steak cut from 1 to 2 inches thick. Preheat the broiler to 350 degrees and have the regulator set at 500 degrees. Place the steak on 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 side, turn and brown on the other. The steak will be done when the second side is browned. Only one turning is necessary’. For a 2-inch steak, allow thirty-five to forty minutes to be medium done. Cut bananas into slices and brown in butter until a golden brown. Serve around the steak.

ten tricks at spades. Also, knowing that your partner has at least a five-card spade suit, it looks as if the spade suit can be developed at no trump 000 F' AST'S opening lead was the queen of diamonds. The three was played from dummy and Mr. Atkins in the North won the trick with the ace. Now, if he had used the old rule at contract and had tried to establish the spade suit, his contract would have been defeated. Instead, Mr. Atkins counted his sure winners—two clubs, two diamonds, one heart, and two spades—seven tricks in all. The two needed tricks to make his contract, Mr. Atkins reasoned, could be developed most easily in hearts. If you try to develop the spade suit, West will win with the queen, return a diamond and now you find that you have neither the heart nor the spade suit setup and your stopper in diamonds is gone. However, after winning the first diamond trick, if you lead the queen of hearts, even though the finesse fails, you are assured of three heart tricks, which will give you your contract. So, by counting his tricks, rather than just starting in to develop his long suit, Mr. Atkins made his contract. i Copyright. 1934. NEA Service. lnc.

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THE INDIANAPOLIS TIMES

Honor Accorded Two at Luncheon of Monday Club Mrs. E. E. Ferger, charter member of the Monday Club, and Mrs. Clarence J. Finch, president of the Seventh District Federation of Clubs, were luncheon guests of the club at its president's day observance yesterday at the Severin. Mrs. W. H. Pearl, program chairman, was in charge of the party, which honored Mrs. H. 'E. Von Grimmenstein, outgoing president, and Mrs. W. D. Keenan, new' president. Blue and orchid tapers in crystal holders lighted the table, which was centered with blue and orchid flowers. The program included the invocation sung by Mrs. Clara Copeland, accompanied by Mrs. M. D. Did way; harp selections arranged by Pasquale Montani, and a talk by Mrs. E. C. Rumpler on “Club Papers and Some Other Things.” Other events scheduled this year by* the club include a Thanksgiving program, an anniversary celebration in February when guests will attend an evening party in April, and the June party. With Mrs. Keenan, other officers are Mrs. M. E. Costin, first vicepresident; Mrs. W. A. Pierson, second vice-president; Mrs. D. V. Lucas, recording secretary; Mrs. E. V. Hamaker, corresponding secretary; Miss Minnie Kiefer, treasurer; Mrs. H. M. Banks, parliamentarian; Mrs. Clayton Ridge, president’s aid; Mrs. Noble Hilgenberg, historian; Mrs. John Downing Johnson, honorary board member; Mrs. William H. Polk, publicity; Mrs. J. J. Browne, delegate to Seventh District federation, and Mrs. Bryan, alternate; Mrs. Lucinda Spaas, delegate to the local council of women, and Mrs. W. D. Pyle, alternate. Mrs. Gus O'Connell is the new president of Phi Kappa Sigma sorority., Other officers are Miss Mary E. Pesut, secretary, and Miss Mary E. Mulrine, treasurer.

A Day’s Menu Breakfast — Grapes, cereal, cream, broiled pan fish, spider corn bread, coffee. Luncheon — Tomato and macaroni Neapolitan, graham rolls, salad of Chinese cabbage and red and green sweet peppers, peach cottage pudding, milk, tea. Dinner — Sauerkraut juice cocktail, baked corn, oysters in celery sauce, jellied fruit salad with cheese cups, plum duff, milk, coffee.

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A Woman's Viewpoint

LIKE most other people, I dislike funerals. But I'm glad I went to hers. She was the mother of a friend, so duty commanded my presence. Then I saw her dead face and knew that for the first time in my life I looked upon real beauty. Thin, snow white hair capped her waxen counte-x nance. Fine features, calm brow, lips carved by fortitude. Eighty years of living had shriveled her body and it seemed a miracle that the six stalwart men and women surrounding her bier could have issued from that tiny frame. Here lies. I thought, a gallant soldier. Here lies one whose courage exceeds that of generals and whose conquests are greater than those who have taken cities. For I knew her story. Poverty she had known and bitterness and sorrow, but she was undaunted through them all. Even at the last when, in Tennyson’s lovely phrase, ‘ffo dying eyes, the casement slowly grows a glimmering square,” she had not faltered, but went to rest like a weary child turns in its cot, welcoming' sleep.

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Eighty years is a long time to hold up one's head, and hers had never been bowed. So I like to think her face held such utter peace and was so untouched by trouble because in all her weary time she had never once shirked experience. Joy, pleasure, love, friendship: birth, death, suffering: hard work, poverty, tribulation, neglect and ingratitude, all had been hers because she was curious about life. And to be curious about life means that one is not afraid to take what it sends. The unpardonable sin is a refusal to welcome experience, and to fear to suffer. Earthly existence is but a series of great emotional events, and the person who runs away from the important fundamental ventures fails to develop spiritual qualities and is therefore only half alive. He may nibble at life, but he never really tastes it. Yet our mortal journey remains the magnificent adventure it is only because there are always a few souls, such as this frail woman, who ask no special favors on

Miss Symms, to Wed Saturday, Will Be Feted Mrs. Clark Roggie's party tonight will honor Miss Mary Elizabeth Symms, daughter of Mr. and Mrs. Arthur Symms, whose marriage to Donafd Emery Pratt, Albany. N. Y.. son of Dr. and Mrs. H. E. Pratt. Albany, will take place Saturday. Guests with Miss Symms will be Mesdames H. L. Bruswitz, H. A. Lynn. George V. Craighead. F. T. McCain Jr., Robert T. Miller, H. Horton Humphries, Cabot Sparks. Harold C. Mercer, Albert Power and Margo Downs and Mrs. Symms and Misses Josephine Symms. Mary Vance Trent. Alice Carter, Virginia Mowry, Catherine Gilbert and Afra Walker. Mrs. Miller will entertain Friday night at her home with a dinner party for members of the bridal party. The wedding will take place their way, and who die gloriously because they knew’ how to live intensively and bravely.

PAGE 5

at the home of Mr. and Mrs. Ray 3. Trent, 4211 Sunset avenue. The bride-plect attended Franklin college, where she was a member of Delta Zeta sorority, and Mr. Pratt, a graduate of Brown university, is a member of Sigma Chi fraternity. THREE WILL BE CLUB HOSTESSES Mrs. Arthur E. Krick. Mrs. Clyde Wands and Mrs. Carl Walk wall be hostesses for the monthly morning contract bridge party at the Propylaeum at 10 tomorrow. Luncheon will be at 1. KILL KIDNEY ACID NEW WAY Thoufianda of sufforers from poorly functioning Kidneys are winning freedom from Getting l'p Night*. Leg Tain*. Nervousness. Stiffness. Rheumatic Tains, Irritation, Acidity, and loss of Vitality, caused by poor Kidney and Bladder functions with a Doctor* prescription called Cystex tStss-text. It starts work in 15 minute* helping the Kidneys tiush out Acids and poisonous wastes. Soothes, cleans ami tones raw. sore membranes. Formula in every parkage. It Is helping million* and must fix you up or money bark is guaranteed. Cystex is only 3c a doM at druggists.—Advertisement.