Indianapolis Times, Volume 46, Number 138, Indianapolis, Marion County, 19 October 1934 — Page 26

PAGE 26

HERB USE EXPLAINED SpwUl Attention Called to Two Rooks; Another Cited. Two books that could give an excellent background of information

jH Watch for Our Scon I CAPITOL Poultry Cos. jjfil BhlUnr ROOSTERS |Whil* They Liat I lOc D I rr*h EGGS \ erjr Aptrlal 22v 2 c p°*e,jJf t'nrv SPRINGERS Pj|j 3to * I h*. All Color* IScLb. m 101s v>olh Meridian St. * Ft e (Imtlnr-Frrr Delltery g i>RK\n, .<o:tn

Buckwheat Cakes !^v S Oh! So (wood When Mode From / McKenzie’s Buckwheat \ a Resa , store $ Yjr-, a 8 | §■% ■ you get more than wJ. M ■ low prices Yon J&jStgjaißmg, I get dependable HaVe hwt buckwheat cakes in the 8 foods guaranteed 1 mornin £ and Watch the faces of I for freshness and MggjdPA the family light with joy. I fineness by a de.afte. glo BSMay • pendable store 20-Oz. jH M 1 owner. •- " ''kss. |/ C I . . n/ ,rf for Added Goodness Pour on \ [O Little Sport X, !<B Maple Flavored Syrup AH Prices Are Good in TlU 8 ' V Bottle ■ V Indianapolis, Bet ch Grove I “ and Flummrr>! - 111 —■ "" 11 rmzm SUGAR pmc “ 15 $ 1 37 PUMPKIN ■ 3 : 25c Maxwell House i.o. 09- Tomato Juice can R*. Vita Fr h Coffee OAU Regal—New Pack c Ralston pk g . 99,- Cucumber Slices io c AVheat Food Fresh—Pint Jar Sunsweet Prunes 99 r Dog Food c I.arge 2-I.h Pkc Modern Apple Sauce “ an ' s 3 25 Sauerkraut Regai N °- 21/2 iERViefSET I JELLO BEAUTIFUL LIFETIME CHROMIUM ALL FLAVORS WITH ONYX JASPITE HANDLES. JUST SEND p.._ SALES SLIP SHOWING PURCHASE OF 1 PACK BB IMik s PI AGE OF SOFTASILK AND 25* TO. HiBETTY CROCKER, MINNEAPOLIS. MINN f\"l *J9 rK 6 S - | J SOFTASILK 21 ‘ I yg- 10c Pork Loin Roast ■ L * 17c COCOMALT A M . _ 4 a Builds Energy in Children Savory Pot Roast Lb 14c i/L. FANCY ROAST CUTS. LB.. 18c */0 £ an C Sliced Bacon 1 - Lb Folds Lb 28c Mild tnd sugar Cured I)el M ° nte SllCed Ground Beef Fresh - Lean Lb I2V2C PINEAPPLE Try stuffi'd in Mangoes Sliced Dried Beef 4 °* pk ‘ 10c Jj®. 2 *5 mm t ns v ■% 1 1 VTtTaaa HR* 4% DEL MONTE CRUSHED )1BU i Lb '2© C pineapple no. can ZIC lIOOSIEK (iOI.D. LB., 30c T * and T - Sandwich BUNS P 0 TAT OES Quality 15 Lhs - 15c 8 masr*i Q c Ce ‘ ery 3 " k ] ° C enpea C 5 |[NC Head Lettuce 2 L " Ilds l3c 3UrEl\ 3UUd Sweet Potatoes 3 Lbs ' 10c 2 Pkgs. 15c Hsr Jonathans h Lbs. / JjC Crystal White Soap rll * v 10 Cakes, 29c Ciimalene [ FLOORS |Ll“1 Seminole 4 pc "’ 2 5 of lino-

about herba are “Bulinary Herbs and Condiments” by Mrs. M. Grieve and “Gardening with Herbs tor Flavor and Fragrance” by Helen Morgenthau Fox. Anew cook book in which frequent mention is made of basil, chervil, marjoram, thyme, bay leaf, garlic, tarragon and other herbs is “The Vicomte in the Kitchen.” Browned Onion Circles Slice Spanish onions in three-fight-inch slices. Dip in milk, then in flour which has been seasoned with salt and pepper. Drop in hot deep lard, about 360 degrees, and fry until a medium 'crown. Serve at once while still crisp.

PEANUT BRITTLE On* run iu(ir. Two-third* cup rold water. One and one-balf rap* shelled an* •alt-d peanut* One-half teaspoon soda. Two-third* eup rorn ivrup. Three table*poons butter. Place peanuts in oven. Place syrup, sugar and water in pan. Cook until it cracks in water. Add peanuts, butter and salt until light brown. Take off stove, add soda, but dissolve soda in one teaspoon warm water. Pour in buttered plate. As soon as possible pull apart.

STUDENTS LIKE SPINACH, BEEF ANDAPPLE PIE Dietitians of Universities and Colleges Reveal Food Choices. Spinach, cabbage, steak, apple pie, chocolate layer cake and milk are things to serve rather often if there are young persons in your home who want to emulate college students. Dietitians who plan the meals for thousands of students in New York colleges report that spinach, steak and chicken are favorites of co-edu-cational crowds, though the tastes of girLs and men diverge farther down the menu. News comes from Harvard that food problems this fall have centered on an adequate supply of spinach for dinner, and that seems to make it unanimous. Miss Mabel G. Reed, dietitian at Columbia university, said spinach

THE TNBIXIWPOirS'TmES

DINNER MENU No. 1 Pot Rnt of Beef. Browned Potatoes Creamed Onion* Baked Sonash Mixed Green Salad Baked Apple souHlr Milk Coffee No. 2 Baked Blueflah. with Savorr Stuffinr Sweet Potatoes Scalloped with Lemon and Oranee Baked Tomatoes Salad of Chopped Cabbaee and Celerr Jells Pumpkin Pie Milk Coffee No. 3 Vegetable Chowder. Toast Stick* Broiled Ham Steak Baked Bananas Green Peppers. Stuffed with Cream Cheese. CelerT and Parsley Milk Coffee No. 4 Grapefruit Lamb and Veretable Stew Lettuce Salad with Lemon and Oil Dressine Date Pie Milk Coffee aNo. 5 Clam Chowder Cored Apples. Stuffed with Chopped Cooked Ham. Seasoned with Parsley. Saee and Batter Lettuce and Tomato Salad Hot Biscuits with Jam Milk Coffee No. 6 Ecxplant, Stuffed with Meat. Tomatoes. Onion and Crumbs Salad of Tomatoes and Watercress Gingerbread. WTiipped Cream

is the first vegetable choice of the 800 young men who have their meals at John Jay Hall, and green peas and string beans come next. The food these boys like least is turnips. Steak and chicken are the favorite meats, apple pie the favorite dessert, and milk the favorite beverage. Across Broadway at Barnard college the girls also like spinach, Miss Charlotte J. Strickland, dietitian, said today. Cabbage, cooked and raw, is far more popular at Hewitt Hall than in the Columbia men’s dining rooms. A Barnard girl’s favorite salad, Miss Strickland said, consists of grated raw cabbage and carrots, a ring of pineapple, and the least bit of grated onion on lettuce. Apple pie ala mode and cream puffs compete as leading desserts. Spinach by the Bushel Miss Helen M. Riggs, dietition at New York university, said she serves spinach two or three times a week to 1,000 students, varying it with broccoli and cauliflower, and she rarely has any left over. Apple, pumpkin and apricot cream pies are the favorite desserts, with apple pie in the lead. At Hunter college, Miss Dinah Michaels, dietitian, buys spinach by the bushel to make sure that the girls will get all they want. Chocolate layer cake is their favorite dessert. Spinach Soup Put three cups of washed and chopped spinach, a chopped onion, a sliced carrot and a stalk of celery cut fine in a double boiler with half a cup of water. Cook fifteen or twenty minutes or until vegetables are tender enough to be pressed through a sieve. Return the pulp and the strained water in which vegetables were cooked to the double boiler. Meanwhile, cook two tablespoons flour in three tablespoons melted butter and add slowly to three cups of milk. Season with salt and pepper. When the sauce is cooked smooth, combine it with the spinach mixture. Cook for ten minutes. Put a dab of whipped cream on each portion. Boiled Spinach Plunge a pound of spinach leaves into cold salty water, using a tablespoon of salt to a quart, and leave for half an hour. Wash five or six times in cold water. Remove the dripping leaves to a saucepan without any water in it, put on the lid and cook for ten minutes. Just before taking from the fire, add a little salt and a lump of butter. Most persons like it best this way, though there are palates that crave cream sauce and sliced hardcooked eggs on spinach. Italian chefs give it a second cooking in garlic-flavored tomato sauce, and it is rather good that way. Celery Cabbage Those oblong heads of celery cabbage that come dressed in red ribbon to keep their crisp leaves from spreading are very fine. A good method is to use the hearts for salad and cook the outside leaves.

FAMOUS & HIGH quality FOODS Now Being Sold at WHOLESALE PRICES LIBBY’S KRAUT. New 1934. Made from crisp white cabbage grown in the finest cabbage producing 199 i Helds in America 1 Si Cans ’Pt.LO LIBBY’S CRUSHED . LIBBY’S K. D. PEACHES. LIBBY’S R. D. PEACHES. HII.LS-DALE PINEAPPLE M*-* $2.98 $3-72 LIBBY'S TOMATO nfl LIBBY’S SLICED PINEAPPLE. .JUICE. Doz “UC i’a can. £2 Ks™* BEEF SL76 LIBBY’S DELUXE * OC IBBY’S ROYAL AWE CHER- *EI ** „*• ? “ toTS :. $2.80 1..88VS r.KEF.N'GAGE ““R ' ““ VoTS peibs. ... 51.80 " *2.15 Do * V LIBBY’S DILL Os 7 r LIBBY'S BARTLETT PEARS. PICKLES, doz. qts ... V*■• 2% Size, C? fift LIBBY’S SWEET C 9 QC Doz. PICKLES, doz. qts ... LIBBY'S FRCIT COCKTAIL. LIBBY'S CHILI CON 1 A A I-lb. Can. fljl OQ CARNE. doz Doz. vi'Od TOMATO SOCP, C* 1 n P LIBBY’S CORNED Cl OC 24 Tail can * sl.l*) BEEF. 12-Oz. Doz ... vLOJ SPAGHETTI, t 1 OQ PARD DOG FOOD, Swift & Cos. Vf.rTCrv™ hV *vs s’r, n C. S. Inspected Cl 7C hIDNEI BEANS. Cl QO , 4 Can , M./d 24 Tan ran * -..••• *i.ou WASMISGTON PEAS. THEY "CKLM. So., J| JJ ™ “s£so j/v.’i-; 1...... sl-57 TOMATO PEREE. ’ jj |y Sl-77 ™ si!os ™• - $1.52 TOM %TOF.s. Hand Packed. HOMINY, .i \o. $1 72 SSJtfSZ $1.78 PORK * REINS, Cl CQ 24 TR " "' n,i *>— > Tall cans $1.09 PUMPKIN. $1.72 Open Until 9P. M. Saturday 1 Ca,h an ' l (arry LEWIS R. DOLL Jtk 800 MADISON AVE. 4^

NEW METHODS EXPLAINED FOR MEATCOOKING Lower Temperatures and Longer Periods Make Up New Technique. When better ways are found for accomplishing important tasks, it is wise to follow these newer methods, even though they seem at variance with old established rules. And certainly, the cooking of meat is sufficiently important amot}g household activities, so that any homemaker will wish to do it according to the best and most efficient of methods. The newer ways in meat cookery are based in general upop the fact that meat is better cooked at lower temperature apd for longer periods of time than were formerly considered desirable. Careful laboratory tests carried on in universities and colleges in co-operation with the United States department of agriculture have established this fact from which come the fundamental changes in methods of cookery. Juices Lost in Cooking For instance, these tests proved that searing in roasting and broiling does not keep in the juices, as it was supposed to do. In roasting, the meat may be placed in a cold oven, if desired, and roasted at an even, low temperature, about 300 degrees. However, the searing does give the meat an appetizing appearance and it improves the flavor of the outer slices. It may therefore be seared at the beginning of the roasting period, or at the end. It is better not to cover any roast

FRESH EGGS Small, per floz 2?>c Standard, per doz 28c Kxtra LarKP, per doz. Sir Frys, per lb 25e Home Made Butter, lb 400 Spring Ducks, lb . ... v 3#c BOYER'S HATCHERY

I iTTi Ai | H*J. Yi j *rt Sometime, somewhere, someone will serve YOU AMERICAN BUTTERS! Then YOU will KNOW their delicious, different, buttery GOODNESS and always INSIST on getting AMERICAN Quality, Taste and VALUE!

except veal, which lacks fat and! will dry out too much If cooked uncovered. But all other roasts are 1 more palatable and shrink less if i cooked in an uncovered roaster. No; water is added. The meat is placed on a rack wnth the fat sideup. The fat. as it melts, bastes the meat. Seasonings may be added when the meat is put in the oven. However, since salt tends to keep the meat from browning, some cooks prefer to add it after the roast has been browned. New Points on Broiling In broiling, it is not necessary to tum the meat more than once. Broiling is a quick method of cooking tender cuts of beef and lamb, also ham and bacon. Ground beef may also be broiled. Veal and fresh pork require longer cooking and therefore should not be broiled. For broiling the oven should be pre-heated to 500 degrees and the meat should be placed about 3 4 inches from the flame. When the steak or chop is nicely browned on one side, it is half done. Turn and brown the other side in like manner. It is a good practice to salt one side as it is turned and the other when the meat is removed from the broiler. The rule of low temperature holds true for meat cooked in water. Meat never should be boiled. The

¥ LAST 2 DAYS i fall food m - -' fair Kroger’s Sensational Sl7 5,00 ft Saving Event! HH| ** mt, diirlif which eMWiwn if* I jpP' the lt 3 day* of the event! Come enrly for be*t FINE GRANULATED SUGAR 5“25 c COUNTRY CLUB ROLL BUTTER 11 11 28 c JEWEL COFril 3-“:tsc u-lfc FRENCH BRAND COFFEE LB.. 23c COUNTRY CLUB SODA CRACKERS 2“21' n .UNTRY CLUB PEACHES Z 15c DEL MONTE PEACHES 2 NO. 2/ 2 CANS, 33c i*. a w*. jr Avondale Navy Beans 6 23c Choice Michigan WT I I Bulk Prunes 323 c 50-60 Size—Meaty-Box, 5i.79 oi; Peanut Butter 2 Lb Jar 23c B^ c Embassy Brand Apple Butter 38.0 z. J*rls c Crmlal WhUe Country Club Green Beans 4 for 29c Soap Chips Standard I’ack. No. 2 Cans Corned Beef 2 Cans 29c 5 £ 25c nr Corned Beet Hash. Armour’s mm BANANAS 1 rsT; Grapefruit 4f°rl9c Tokay Grapes 2 Lb*. 13c i.arge Juicy Flnridas Large Clusters * Head Lettuce 2>°rlsc Cauliflower Head \sc | Crisp Solid Heads Show White Heads Celery 3 stalks 10c Sweet Potatoes 8 u>s 25c i.arge Tender Stalks Virginia Jereys APPLES -££? 825^ f///BmmmmmmmHmmmmmmmmmMmmmmmmmßmmmmmmmmmKmmmmmmmmMmmmmmmmmmmtmmmKmtKmmmmmK^mmmKKßmmmmKmmmmmmmmmmtßgg*giHf. **,-•*-■ In Our Meat Departments FANCY QUALITY Smoked Hams u 19c Butt Half Lb., 22c Center Slices Lb.. 29c Chuck Roast " y u 15c Sirloin Steak Lb., 27c Rolled Rib ctTJfre Lb., 27c Ground Meat Loa r f Lb., 1214 c Pork Chops Lb., 25c

water must be kept at the simmering point, just below boiling. Boiling for any considerable period dissolves the connective tissue which holds the muscle fibers together and the result Is a stringy, tasteless piece of meat.

Grenwald’S QUALITY MEAT MARKET f Lean Pork 26-28 N. Delaware :l and A | Creamery Butter 25c k *£• Fresh Eggs 2 Doz. 45c Beef Boiling. 6c; Roast. 10c sSver P edg£ ‘ Veal Breast. 8c; Chops, lOu Rst., 10c 51.49 Lamb Stew, 7 l / 2 c; Shoulder, 12y 2 c t Le*. 15c w Cirr,p Cit j , T ~ l Champagne Velvet Cream Cheese Lb„ 15c 51.75 Black Hawk JpT.mW fir smoked Nf Smoked bergiioff F PICNICS! ' Ha„,- 51.89 MO,/ 20c STERLING I I I / AaC I FALLS CITY Shank Half 51.99

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Meat Is so excellent a food and so important in the diet thil it merits careful preparation a pi£a - I ing feature of these new ways is I that they are not only better but in many respects they are easier than the old methods.