Indianapolis Times, Volume 46, Number 132, Indianapolis, Marion County, 12 October 1934 — Page 24

PAGE 24

LITTLE WATER NEEDED SnfcMlion Madr for Conking Beans in Proper Manner. Always cook lima beans In as little water as possible and cook uncovered. Let the water cook away or use it In a sauce with butter and a very little flour Rub 1 teaspoon flour into two tablespoons butter to thicken S cup liquid.

HOOSIER POULTRY MARKET I Milkfed Quality Poultry j SPECIALS tor SATURDAY ONLY Chickens FRYS To Boil Lej?. Not Storage 1 12 ; 17 ; 23Free Dressing I Our Prices are Based on Better Quality and Service. | Hoosier Poultry Market I 107 X. ALABAMA ST. LI-1881

When you buy meats at Regal ARMOUR’S STAR stores you are certain of the finest quality. Order meat for your next ■■ A A a#* 3 dinner from your nearest Regal &k4| |LM 8 / store and enjoy the satisfaction of * J J m §> knowing your meal will give pleasure. Fixed Flavor—Whole or Shank Half Pan Sausage Lb- 18c Chuck Roast IT? Lb. 14c Tasty With Ht Biscuits Fancy Roast Cuts, Lb.. 18c Carton Lard caXn 12 ! /2C Cottage Pork ZZt Lb. 19c Armour's Star Serve With Candied Apples ■Announcing the Opening of - " ■ ■ MONTGOMERY’S REGAL STORE-W. Wash SI. al Lyndhurst Drive NEW—LARGE—MODERN—COMPLETE IN EVERY DETAIL Apple Butter Delicious ' Jar 15< PEACHES del monte Ti N ckns 2 37< FLOUR o*> c | wL mand for Quality, Economy. Bag v Puffed Raisins o is-o* io r Salad Dressing oc. Gelatin Dessert o pkgs. i Pineapple Juice o cans 77Jel Treat ° 1 Holes, for Health A jL / C PURE CANE SUGAR 5 ’2B< LITTLE SPORT • YL . IL. My* See-It Advertised on the Large Action Sign of LU. If Regal Stores (38th Street, Just East of Meridian) ■ Regal Coffee Delicious Flavor Lb. 25c l^ a ' \ Tomatoes Indiana 3 No. 2 Cans 25c \ VeT sYRV)P w \ Asparagus n 0 d 1 sg on can ?5* \t^ otnCane \ Grape Nut Flakes . 2 Pkgs. 19c \ T^ f T tV zt Shredded Wheat 2 Pkgs. 25c Chocolate Twirls x ca B k P s c Lb. 21c BROKEN SLICED PINEAPPLE 2™ 35c No. 1 QUALITY CREAM CHEESE 17c FINEST QUALITY BUTTER “ “ 28c Hoosier Gold. Lb„ 30c TT BREAD 1,, “ 10c Now appearing on the large action sign . M \ of REGAL STORES. 38th Street Oust east I Dated Loaf OC ) B Johnson's tokvv IT cr apes The Finest Finish for Floors. pn Furniture or Woodwork T Clean Quick 2.9 c ~ ' ~ _ ’ c so. P chips .vLh i-kg. w Head Lettuce 2 £8: 15c w% ya a Cabbage 80)16 Heads Lb 2c Sweet Potatoes 3 Lhs 10c Baking Powder Grimes Golden jm gg pi 'if; 35 apples 4 u ‘- 15c EACH REGAL STORE IS INDIVIDUALLY OWNED Price Above Good in Indianapolis, Beech Grove and Plummers

MARSHMALLOW ROCKS 2 rakes milk ebaralate 1 rake hakinc rherolate * tablespaan* hotter H lb. alnot meats, eat Coarsely it lb. marshmallows. haired Melt the chocolate and butter together, add the nut meats and marshmallows. Stir all well and drop in little heaps on wax paper or buttered plates.

WEIGHT ALONE MAY FAIL AS DIET MEASURE

Nervousness Among Signs That Proper Food Is Lacking. The fact that one does not lo6e weight is not in itself a sure sign | that he is eating the right food j m adequate amounts. Loss of | weight is not the only symptom of j a lack of proper nourishment. One of the ways in which faults in the diet frequently show themselves is in nervous disorders. Sometimes they take the form merely of irritability and restlessness. Thus it appears that the disposition both of children and adults may depend upon the food they eat, a fact which indicates the great importance an adequate, well-bal-anced diet may play. A good supply of protein is a safeguard against many nervous disorders. Experiments in animal feeding have shown a lack of protein results in extreme restlessness, fear and irritability. The same animals regained their tranquil dispositions when the amount of protein in their diet was increased. An adequate diet shoqjd include more than the minimum of protein for building and repairing tissues. There should be a good margin of safety.

THE INDIANAPOLIS TIMES

APPLE-BANANA SAUCE (Excellent with Duck or Pork) • apple. V 4 cap water I banana. I Mirk cinnamon I*3 cap sugar Pare the apples, peel bananas, and cut in small pieces. Add water and cinnamon and cook until soft. Remove cinnamon, press mixture through a sieve and add sugar to taste. Serye in small dishes with roast duck or pork, or .fill lettuce cups with mixture and place around meat on platter.

VEAL COOKERY DIFFERS FROM ROUTINE FORM Lack of Fat Makes Use of Lardoons Necessary for Proper Dish. Veal presents a cooking problem particularly its own and it requires methods a little different from those used for other kinds of meat. Veal is a juicy meat, bdt since it Is from a young animal, this juice is not fat but chiefly water and it may be lost in cooking unless the right methods are used. To prevent loss of Juice, veal should be cooked in a covered dish, slowly and by moist heat. It should never be cooked so that it is dry, colorless and mealy. The juiciness should be retained and the meat should have a certain firmness, a crispness of texture. To bring out its fine flavor, veal is browned at the beginning of the cooking period. After that it is cooked at a low temperature, whether it is roasted, braised or stewed. It is desirable to add fat to veal in some way, by inserting lardoons into the meat or simply by cooking it with fat or fat meat. Pans Should Be Heavy Pans for cooking veal should be heavy enough to hold slow heat for a considerable length of time. Thin sheet iron or thin aluminum pans should not be used for the temperature will be too uneven. Here are directions for roasting veal. The problem is to prevent it from drying too much. The veal should be placed in the roaster on a wire rack with the outside or skin side of the roast up. Have the oven preheated to 500 degrees and sear without covering for fifteen to twenty minutes. Then reducq the temperature of the oven rapidly to 260 to 275 degrees, even lower than that for baking bread. Cover the roaster and cook for a period of twenty-five minutes a pound, including searing time, Veal never is served rare. Do not add any water. The drippings are rich in flavor and color and are the basis for delicious gravy. Braising is the usual method and the best method of cooking all cuts of veal. The meat is first browned, as usual in braising, then covered closely and cooked slowly in a heavy kettle on top of the stove or in the oven. It is not necessary to add any liquid, for the veal draws its own juices.

Pot-Roast of Veal Choose an arm cut from the I shoulder of veal, weighing three to four pounds. Cut lardoons of fat sa\t pork and insert them throughout the veal. Place the kettle over a hot fire until the pan begins to smoke. Rub lightly with a small piece of salt pork fat before putting the meat in. Sear on all sides for ten minutes. Reduce temperature, slip a wire rack under the meat, season and cover closely. Let it cook over a very low fire forty to forty-five minutes a pound of meat. The temperature should be low enough so that the drippings in the pan do not boil. Stewing is a very satisfactory way of cooking veal. Good cuts to use are shoulder or neck, breast or shank. The following method gives best results: Veal Stew For a family of six choose two and one-half to three pounds shoulder cut. Divide into eight or ten pieces, about a quarter to a third of a pound each, large enough for individual serving. This is preferable to many small pieces which become dry on cooking. In the bottom of the kettle place one-eighth pound salt pork cut into small strips or cubes. Cook over hot fire until the cubes are brown. Place the pieces of veal in .he kettle and brown on all sides for fifteen minutes. A dash of sugar sprinkled over the veal before browning adds a distinctive flavor. When browned pour cold water over the meat, one cup to each pound of meat. Cook at a simmering temperature for one and one-half to one and threefourths hours. Thicken the liquid with flour for gravy. Let this cook for several minutes, then add the meat again to reheat it. Veal chops and cutlete are put in a heavy frying pan with a little water and simmered for forty to forty-five minutes, then breaded and fried or else the cuts are breaded and browned, then covered with a sauce or gravy or steamed in their own juices. - 8 Theory of Manna Papayas, usually called pawpaws, are thought by a few scientists to have been the original manna.

Round Steak, 15c Fresh Picnics Brßoast 12V2M Hamburger lOc^ Roast ( 2V 2 c 11 jEggs —, 22, /2k s ir. PS i2v‘cJ ■kitVakisc A Butter c ~~ 26c

CIDER USED IN GOUD METHOD TO COOK HAM

Sweet Potatoes, Pineapples, Oranges or Apples May Form Accompaniment. Ham cooked in cider is a grand ; dish, especially if it is served with j sweet potatoes that have been made i ; into a somewhat festive concoction I with citrus fruit, or, better still, if ! they are cooked with the ham. Whether the setup calls for a slice of ham for a family of two or a whole hind leg for a larger crowd. - cooking it in cider and serving cider I gravy on the side insures generous j rewards for all the bother. The setup follows: Ham With Cider The raw ham steak should be slightly more than an inch thick. Soak it in (fold water for two hours or put it over the fire in cold water, heat slowly and simmer for ten minutes. Place the ham in a baking dish. Season with a skimpy sprinkling of cinnamon, ginger and dry mustard, all mixed together, then scatter on a little brown sugar. Put in enough cider to come halfway up on the ham and bake in a moderate oven, allowing twenty-five minutes to the pound. After the cider is hot, spoon it over the meat every ten minutes. Instead of adhering to this recipe, ham and cider may be regarded as a theme with variations. When half cooked it may be covered with slices of raw apples, sections of orange, pieces of pineapple, or slices of sweet potato. Some cooks season the ham, then seal it all over with a paste of flour and water before placing it in a cider bath. This crust is removed cooked. Sweet Potato Souffle Peel and mash four boiled sweet potatoes. Beat in four tablespoons cream, the beaten yolks of two eggs and a little salt and pepper. The potatoes should be warm and the oven heated when the stiffly beaten egg whites are folded in. Turn into a buttered dish and bake until light and brown. Orange Cup Boil equal parts of orange marmalade and Hawaiian pineapple with juice. When the liquid is thick pour it while still hot over sections of orange in individual dishes. Serve very cold. Plum Cordial Half fill glass jars with sound ripe plums. Allow 6 ounces of sugar, V 2 inch of bruised stick cinnamon and 4 cloves to every pound of fruit. Fill up with good gin. Cork tightly and leave for three months, shaking occasionally. Strain and bottle.

Call Riley 6045 And have your order laid away to call for at your convenience. 42 N. Penn. St. B>. 2 £=£. 43' Sliced Beef Pot Roast, lb 9c Hoosier Swiss Steak, lb. ..121£c Best Cuts Chuck Roast, lb. 12’£c Sirloin Steak, lb 15c Round Steak, lb. 19c Fancy T-Bone Steak, lb 25c Fresh Ground Beef, 2 1b5...17c & Specials W Veal Shoulder Roast, lb. . .IZVzC Meaty Veal Stew, lb 8c Fresh Picnics, lb 12j£c Pure Pork Sausage, lb 15c Ring Bologna, lb 14c Liver Sausage, lb 14c Smoked Polish Sausage, lb. 17c Chase, Sanborn's rtrtn of Fee ol Special, lb. Fryers, lb 19c Baking Chickens, lb" 16c Fresh Beef Hearts, lb 7t^c Baby Beef Liver, lb 15c Fresh Beef Tongues, 1b,.... 15c Home-Made Chili, lb 17 Ketchup, 14-oz. bottle, 2 fpr 25c BUTTER. EGGS AND L r \RD ALWAYS LOWEST PRICES IX THE CITY

FRESH EGGS Small, per dox 25c Standard, per dox 2c Extra Large, per dox 31e Frys, per lb *se Home Made Batter, lb 40c Spring Ducks, lb 3*c BOYER'S HATCHERY ~

I Navy BEANS 1 eOs. (fo i *- 2*3° •■fji Sunshine Brand mi M VVQ Uniform .. . Dependable ** 24-Lb. SACK Sugar S- lO^SJlc W . hilgemeier s a sm Lara z Lbs - Z5 c Jackson 9 s Finest T . . Oleo Finest Qua lityMe ats California In Our 100 Modern Meat Depts. PEACHES Packed in Syrup JT ILCISXI XL Largest No. 2\i Cans (picnics 12c 2-29-j 5-Lb. to 7-Lb. Average, Lb... I Pork Sausage Lb. 15c aa—a-—ss | Chuck Roast Lb. 15c J “ “ ed Round Shoulder Roast Lb. 17c Country Roll I Swiss Steak c " To” d Cho, “ Lb. 25c BUTTER I Rib Roast stindlnß ' Lb. 19c e 1 - Lb - *ll I Rib Roast Lb. 25c ' Vrat,, " <l £ I Fresh Fruits and Vegetables Gold Med i Crisp—Dewy and Garden Fresh I HEAD sl.w I LETTUCE h e£. 21 - 1 Grapefruit SS 4 7 pSm^k'in I Oranges S SJT 2 Doz - 33° y e „ w [AppleS Grimes' 1 (fdden 7 Lb S . 2S Celery 3 stalks lOc ** Cans ***9 I Tokay Grapes L cTsr 3 Lbs. 20c “ I Sweet Potatoes 5 Lbs. 15c kraut m . largest jfiFSh I Angel Food Dougherty’s Real Cakes 15c I 43 life i mar * Spaghetti or Noodles I Macaroni Regular Size Pkg. ■ggß*"" [ Peanut Butter Made 2 £ 25c I" Carden Fresh I I _ ,__ . GREEN BEANS I Yan Camp's Hominy 6 cans 25c LarefSt A I Sugar Creek Butter m b 30c J| U c I Bagdad Dates-l-2^:25c I Maxwell House Coffee can 30c grapefruit Baker's Baking Chocolate Pkg. 21e L #£ I Corn Syrup Ja itTb s ?r and 10c me <a " s mt^ c I Rainbow Oats 2 m, z 15c _— | Calumet S£2 <£■ 23c Lar s e s p ic Y Pum P kifl I Lifebuoy Soap 4 Cakes 25* p °, r E J g cy fI?PLE i Crystal White Lg. 21-Oz. Pkg. 10c Wrapped Cello- j h w phane. Baked by A&Emg : Rinso 3 m, 25* 'S' 21c I Sosoft ™ et Ilss " e 688 25* No. 2 | PRESERVES J ffF' ' ' ■ ... - 4 J c I _ SERVICE-SET CLIMALENE 19c ■l7vALijE|V“4. MAUTIFUU LIFETIME CHROMiue u “ m "LLIU. Fki. IJC In WITH ONYX JASPITE HANDLES. JUST SENC The Water Softenme L\Vy SALES SUP SHOWING PURCHASE Os 1 PACK , , 'j* cl nu Rp* AGE OF SOFTASILK AND 25' TO , . - t leaJiser. Small Pkg. Ob BETTY CROCKER, MINNEAPOLIS. MINN M ... . ..... I mSm SOFTASILK BOWLENE 2U Keeps Closet Bowls Q _ I p| t g J Q Clean, SmaU Can ...

MONEY SAVING FOOD DISTRIBUTION STANDARD GROCERY CO. FOOD STORES

OCT. 12,1934