Indianapolis Times, Volume 46, Number 132, Indianapolis, Marion County, 12 October 1934 — Page 25

OCT. 12,1934

MEAT BLENDS WITH FRUIT IN TASTY DISHES

Ham With Raisins and Apples Prepared by Baking. For a long time the only meat and fruit combination considered at all was the time-honored roast pork and apple sauce, but now there are any number of ways of combining these two good foods. Here Is a specially good way of serving ham with baked apples. Ham With Apples and Raisins I thlrk llrc ham 44 cop • arm water 1 teaspoon dr milliard • apples VS cup raiatm 8 tablespoons vtnrpar Trim some of the fat from the nam. Cut the fat into bits. Place the ham in the bottom of a roaster. Place the bits ol fat on top of the ham. Cover and place the pan in the oven and bake at 400 degrees 4°T an hour. Soak raisins in water for one hour. Drain. Heat onefourth cup water drained from raisins, add vinegar and mustard. Wash the apples, then remove the core, but do not cut clear through the apple. Place some of the raisins in the cavities in the apples. Remove the cover from the roaster, arrange the apples around the slice of ham. Pour the vinegar and mustard mixture over the ham, together with the rest of the soaked raisins. Cover and return to the oven and continue baking until the apples are tender. Pears make a delightfully different accompaniment for roast pork. Work one teaspoon paprika into one package cream cheese. Form into balls. Place a cheese ball in the center of each half pear required for the number to be served. Place around a roast of pork fifteen minutes before it is done. Baste with some of the drippings. When cheese melts, remove from oven with roast. Apricot Sauce Asa change from mint sauce or mint jelly, apricot sauce is fine with lamb. Take two cups cooked apricot Juice and fruit. Rub some of the apricots through a sieve, but reserve a few halves for garnish. Add threefourths cup sugar, put on the stove and cook slowly. Baste the roast lamb with this and use as a sauce at the table. Put in the halves of the fruit and let cook with the sauce. Bananas are an excellent accompaniment to meat, and are especially tasty when planked. Ground Beef With Bananas 1 '.4 pound* well-ground beef ebuek l cup cracker crumbs 1 small onion, minced fine ’ i cup stork or milk ' cup chopped nut* 2 teaspoons Worceatershire sauce 1 ; teaspoon salt Vi teaspoon nepper 4 bananas 2 tablespoons butter Mix all ingredients except the bananas, and then press the mixture into a large flat cake to fit the center of a plank or fireproof platter. Dot with bits of butter and set un- i der the broiler flame. Place it about three and one-half inches from tne flame. Cook for about twenty minutes, watching so that the surface does not get too brown. When done, arrange broiled bananas around the moat. To prepare broiled bananas, remove the skins, rut in half crosswise, rub with a bit of lemon juice and butter, and place under the flame for three or four minutes. Swedish Sauce for Pork Soak a quarter pound of prunes in cold water overnight. Cover with boiling water and cook until tender. In another dish boil a cup of rice, using the prune juice and enough cold water to make three cups. Remove the pits from the prunes and cut in small pieces. Combine with the boiled rice. Beating Lightens Cakes Continuous beating is the secret pf light, delicious cake. When the ingredients have been combined, beat the batter with a wooden sffcon or an egg-beater for at least fifteen minutes.

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ORANGE MARMALADE AND PEEL USED AS FLAVORING IN BREAD

One of the unusual baking powder breads is flavored with orange peel and marmalade. This is the recipe for it: Four cups flour; 6 teaspoons baking powder, 1 1 i teaspoons salt, 4 cup sugar, 2 tablespoons melted butter, 2 tablespoons grated orange rind, 1 cup orange marmalade, 1 egg, 11-3 cups milk. Mix and sift flour, salt, baking powder and sugar. Beat egg until light and add with remaining ingredients to dry mixture. Mix thoroughly and turn into a well oiled bread pan. Let rise fifteen minutes and bake one hour in a moderate oven, 375 degrees. Nuts can be added to this recipe if liked.

GREEN PEAS COMBINE SUITABLY WITH LAMB .Meat and Vegetables Contribute Diet Essentials. Lamb and green peas—A pair of fine foods which are happier together than apart! Lamb is one of the most delicately flavored of meats, and no vegetable is sweeter or more delicious than green peas. *> Each of these feed “pals” has a distinctive contribution to bring to the partnership. There are protein, fat, iron, pltfcphorus and certain vitamins in lamb. Peas contribute starch or other minerals, and vitamins, also cellulose to add bulk to the meal. The combination of lamb and green peas has been popular for so long that its origin is lost in the mists of antiquity. DRESSING EASILY MADE Nuts and Crumbs Used in Recipe for Stuffing Turkey. Nut dressing is about the easiest kind to make. Here’s a recipe: Mince two onions and cook two minutes in one-half cup of melted butter. Mix salt, pepper, sage and two cups of sliced nuts with eight cups of soft bread crumbs and put the mixture into the fat. Cook two more minutes, stirring constantly. If a moist dressing is desired, add a little water. This makes enough stuffing for a ten-pound turkey. Sugared Sweet Potatoes Boil, then peel and mash six medium sweet potatoes. Dissolve onehalf cup brown sugar and one-half j tablespoon butter in a baking pan. ; Mix the potatoes with three tableI spoons of chopped nut meats and ! put these into the pan. Bake until brown in a moderate oven. Canning Hint The use of white karo in the making of preserves, jams and jellies will help to prevent crystallization.

MEAT LOAF FILLS VARIOUS MENU NEEDS

A meat loaf can be one of the most delicious of dishes. In the accompanying illustration it is served in a manner in keeping with its true worth. Make the loat according to your favorite recipe. Here is a very satisfactory one: 2 pounds ground beet I pound ground pork 1 res 1 traspoon salt Popper Vi minced green pepper 2 onions minced Vi cup tomato juice Mix the ingredients thoroughly, adding enough tomato juice to moisten well. Bake in a moderate oven about one and one-half to tw j o hours. About fifteen minutes before removing from the oven, place bacon strips across the top and permit them to get crisp. About the platter, place boiled white onions which have been hollowed out to make cups for baked beans. Garnish with parsley. Meat loaf may be served hot or cold. It can be prepared in advance and is ready for use at any time. Sliced cold, it is an excellent filling for sandwiches. It may be combined with other thinly sliced cold meats as the piece de resistance of the buffet supper. In fact, a meat loaf fits into the menu on so many occasions that a wise housew’ife will make a collection of meat loaf recipes to gain variety for this attractive way of serving meat. RECIPE GIVEN FOR BAKED AND STUFFED BLUEFISH Bread Crumbs, Butter, Parsley and Onion Combined. Bluefish for baking should weigh from three to five pounds, so that there will be enough space for the stuffing. Have the fish cleaned, scaled and beheaded at the market. Wash it well under a cold faucet and rub with salt inside and out. Make the stuffing about the same as for chicken. These ingredients make a nice stuffing: One cup bread crumbs, onequarter cup melted butter, one teaspoon each ot chopped parsley, grated onion and salt, mixed and moistened with a beaten egg. Bake about half an hour, having the oven very hot for the first ten minutes. Ton minutes to the pound is the usual time for baking fish. * Tannin in Persimmons Persimmons are puckery because of the large amounts of tannin they contain when green.

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THE INDIANAPOLIS TIMES

HAM TOAST 2 cups ham. minced 3 tablespoons butter 4 tablespoons flour ] cup milk 6 double slices buttered toast Salt and pepper Combine butter and flour with milk to make a cream sauce. Moisten minced ham with sauce. Cut the rounds of toast into two sizes and arrange the larger ones on a hot serving dish. Heap with creamed ham and place the smaller round of toast on top of each. Press down lightly so that a ring of pink will show. Pour the remaining sauce around, sprinkle with minced parsley, and serve.

Cranberry Relish Pick over the cranberries, put them in a strainer and wash them well under a cold faucet. For a quart of cranberries use two cups sugar and two large oranges. Put the cranberries through a food chopper. Add the juice and grated rind of two oranges, then the sugar. Serve as a relish with meat. It is especially good with fowl.

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SEVERAL FOOD ENDS ATTAINED WITH PUMPKIN Appears in Pie. Soup and Muffin; Also Served as Vegetable. Large as they are, even a family of two could find plenty of use for a pumpkin, for it could spread over several days, appearing as pie, vegetable and in soup, meat stews or even in muffins. Inexpensive cuts of beef sent through the grinder would be a sensible choice for dinners. Many appetizing things can be made w'th ground beef, whether you call the finished product hamburger steak or something else. Hamburger Steak For one pound of meat use a tablespoon of grated onion, half a tablespoon of parsley snipped fine with the scissors, one-half teaspoon of celery salt, a teaspoon and Worcestershire sauce and a little pepper or paprika. Shape into cakes that are not too thick and put into a frying pan containing hot butter or beef drippings. After browning on both sides turn

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KROGER STORES & PIGGLY WIGGLY

the heat low and complete cooking. ! Instead of putting in grated onion. I top the cakes with onion rings. Pumpkin Pie Wash the pumpkin thoroughly. ' cut in halves and take out the seeds and shreds. Place the pieces in a pan,* skin side up, and bake in a moderate oven until tender. Pull I off the skin and rub the pumpkin ! through a coarse strainer. For four cups of pulp allow a scant teaspoon of salt, a teaspoon of grated nutmeg, one teaspoon of ginger, one-half cup brown sugar, three beaten eggs, one tablespoon melted butter and two cups milk. This will make two pies. Beat well. Pour into plates that are lined with pastry. Bake about forty minutes. The oven should be hottest for the first half hour. The pie will be done whe na knife inserted in the pumpkin custard ; comes out clean. Serve American i cheese with it. Pumpkin Soup If you have more cooked pulp than you need for pie, making it into soup. Pumpkin soup is delicious. For one cup of pumpkin pulp use three cups of liquid—equal : parts of milk and water. Season with grated nutmeg, salt, paprika and butter. Heat to boiling point. Pumpkin As Vegetable Cut the washed pumpkin in pieces small enough to take their place on dinner plates. Remove seeds and bake skin side up until tender. When cooked spread with soft butter and serve immediately.

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