Indianapolis Times, Volume 46, Number 143, Indianapolis, Marion County, 25 October 1934 — Page 17

OCT. 25, 1934.

Fancy Names Make Foods Interesting Hungarian Goulash, Stew and Ragout of Beef Are Synonymous. BY KI TH CHAMBERS Authority on mrst rookorr who it foildurtlnc Th* Tims ronklnf **hol at K*ith . Th* trhool will *nd tonicht. •‘/CLOTHES don't make the man,’’ but they certainly go a long way In giving a good impression. Neither does a name make the food, but it often adds a great deal of interest. Just look through any cook book and see what recipes attract your attention. The chances

are that you will notice the ones which have unusual names, not because they are any better, but because they appeal to your fancy. Ragout of beef or Hungarian goulash sound more enticing than beef stew, don't they? And yet they are stews

L ■ . V

Mis* Chambers

Just the same. Some names give the key to the preparation of the dish. Most chefs have a name for the dish before they begin, for to them the preparation of a dish without a name is like starting on a voyage without a destination. The name tells what foods are to be combined, how they are to be cooked, or what is to be their sauce or garnish. The au jus of the French cook is nothing more than meat served in Its own gravy, or meat au gratin signifies that the meat will be covered with bread crumbs and baked until they arc browned. Descriptive names such as these are a convenience when ordering from a menu card, but all names for dishes are not so simple. Some names for dishes have been drawn from the imagination and are ones from which we could never identify the dish itself. “Bubble and squeak’’ is a fanciful name for boiled beef and cabbage. The English say this name came from the process of cooking. It bubbled when cooked in water and squeaked when fried; hence it became known as “bubble and squeak.” Some of our old favorites we’ll find masquerading under foreign names, too. Here is a recipe for stew which I’m sure you'll like. In name it isn’t a stew —it is a ragout. Ragout of Beef 2 pound* be*f rhurk S tab!**pnnn* lard 4 rup* rannrd tomatoes 1 larite onion 1 eup celery. Mired 1 cup rarrots. diced I cup rire 1 teaspoon salt M teaspoon pepper Have the beef cut into pieces for stew. Sear in a heavy kettle until nicely browned. Season with salt and pepper and add the vegetables. Cover and simmer gently for two hours, or until the meat is tender. Meanwhile, boil the rice in salted water until it is done, and be sure that it is boiling all of the time so that the rice grains will not have a chance to stick together. Drain it and pack it into a ring mold and dry. Then unmold to a round platter and serve the meat in the center. That meat and rice gravy combination is delicious. Recipe for Bitki And bitki is just a Russian version of meat cakes, but what a version! Shape one pound fresh chopped beef into eight small cakes and season with salt and pepper. Make an omelet with one egg. one tablespoon wateji. and a pinch of salt. Fry one-half cup chopped mush-

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Today’s Patterns ' Unll likeneur "tkimU * Jf <je.nexoi uheoA(Fatten- 4-11 -j .V Uotue. j tel 1 1 M\i W\ WJx&zi n fey \

Enclosed find 15 cents for which send me Pattern No. 265 or 411 Size Name Street City State

THE surplice closing of the blouse <No. 411) makes it flattering, especially to the larger figure. Available in sizes 34 to 44; size 38 pattern requires yards of 39-inch velveteen, satin or jersey (only 2 yards with short sleeves) plus 1-3 yard contrast. The young idea (No. 265> will be easy to keep fresh because the one-piece cut of front and back is easy to launder. Available in sizes 14 to 20 and 32 to 42. Size 18 requires 2 yards of 39-inch cotton or tub silk. * * * To obtain a pattern and simple sewing chart of this model, tear out the coupon and mail it to Julia Boyd, The Indianapolis Times, 214 West Maryland street, Indianapolis, together with 15 cents in coin. A ® A The Fall Pattern Book, with a complete selection of Julia Boyd designs, now is ready. It’s 15 cents when purchased separately. Or, if you want to order it with the pattern above, send just an additional 10 cents with the coupon.

rooms and one-half cup chopped onion together in fat. Sprinkle with parsley. Now cut the omelet into shreds and mix with mushrooms and onions. Put the mixture in the center of meat cakes. Pinch the edges together and fry in hot lard. Serve with tomato sauce. Normandy Pork Chops And Normandy pork chops may make you think of apple time. Anyway, this good dish will make yotf think of orchards because both apples and cider, yes, and prunes are used to make it. fi pork rhop* 1 teaspoon salt Flour 4 apples I’.i cups cider 1 cup prunes Select thick pork chops. Sprinkle with salt and flour. Fry until a golden brown in hot lard. Slice apples thin into the bottom of a buttered casserole. Lay pork chops over them and pour over the cider. Cover and cook in a slow oven. 350 degrees, for one and one-half hours or until chops are tender. Turn chops during cooking so that they will be seasoned with the apples. Baste occasionally with cider. A half hour before sening add the prunes which have been soaked for eight or ten hours.

Convention Scheduled Phi Delta Pi sorority will hold its convention at the Marott from Nov. 29 to Dec. 2.

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THE INDIANAPOLIS TIMES

Republican Club Holds Meeting for Candidates Republican candidates were guests of the Indiana Woman's Republican Club at its monthly meeting today in the Columbia Club, when Walter Pritchard, Republican candidate for mayor, was speaker. Mrs. Samuel Fletcher, president, introduced the speaker. Assisting the hospitality committee were presidents of Republican women's clubs, vice-chairmen of wards and districts and vice-com-mittee women from all precincts. Among them were Mrs. Paul C. Wetter, Twelfth district vice-chair-man; Mrs. Aileen Kidd, Eleventh district vice-chairman; Mrs. Bloomfield Moore, Marion county vicechairman; Mrs. Beryl Holland. Bloomington, state vice-chairman; Miss Dorothy Cunningham, na- ! tional committee woman; Shirley B. Tacoma, Center township, and Mrs. Helen Bell, Warren township. Presidents of the clubs are: Indianapolis Women's Republican Club, Miss Genevieve Brown; Marion County Council of Republican Women, Mrs. Louis R. Markun; Young j Republican Club, Mrs. Fern Norris; Washington Township Women’s Republican Club, Mrs. Edson T. Wood; Lawrence Township Women’s Republican Club, Mrs. Pauline Burlingame; Perry Township Women’s Republican Club, Mrs. Charles Mann; Warren Township Republican Club, woman's unit of the Marion county Republican organization, Young Republican League, Mrs. Maude Hobson; McKinley Club, Mrs. E. E. Nelson; Good Government Club, Mrs. Ina Duncan, and Ninth Ward Republican Club, Mrs. Walter White. Former pupils of Floyd E. Williamson will hold their second annual reunion at Cifaldi’s Friday, Nov. 9. Dampier McKinney is in charge* of reservations.

Daily Recipe FRUIT RELISH 1 cvp primes, cut in small pieces 11-2 cups water 3 tablespoons sugar 1-2 teaspoon ground cinnamon 2 tablespoons currant jelly Juice of 1-2 orange Boil together until the prunes are soft. For the prunes in this recipe, raisins or an equal part of raisins and prunes may be substituted. One-fourth cup butter is sometimes added. These fruit relishes are very palatable to serve with cold sliced lamb.

Contract Bridge

Solution to Previous Contract Problem BY W. E. M'KENNEY Secretary American Bridge League IHAVE often heard beginners at contract remark. “Well, if only my partner and I were in the bidding, we would get to the right contract, but I never know just what to do when the opponents put in a bid or two.” The expert bidder will tell you that the opponents’ bids often help him, rather than hinder him. The bidding at contract, you know, is an auction sale. Each side is trying to buy the contract and it goes to

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the highest bidder. Therefore the more bids your opponents put in, the more you know about the product you are trying to buy. Your partner offers one spade, the opponents two hearts. Now, if you bid two spades, doesn’t that carry a lot more weight than if the opponent had passed? Again, the opponent’s heart bid lets you know where your probable losers are located. It may even allow you, later in the bidding, to get in a cue bid, showing no losers in that suit and inviting a slam. In today’s had, South is justified in bidding four hearts over East’s

f The WESTINGHOUSE ELECTRIC RANGE ELECTRIC COOKING I DEMONSTRATION SO MUCH EASIER” Director of The Times’ jrytH "Absolute confidence in your own ability and in ; the equipment you use is essential to good cook- yy ing results,” declares Miss Ruth Chambers, g*. / / j\ director of The Times’Cooking School. "I have I / S ''N/mßh found that cooking and baking with a Westing- i \7 'NJi 0 house electric range really adds to your confi- J. I dence, because you can depend on it, and that J/l Vj I iCT makes the preparation of meals much easier.” ' s 'oc< When a cooking authority such as Miss Cham* / and?/ bers stakes her culinary reputation on electric f/ cookery and Westinghouse, every housewife can be sure that she, too, will find cooking with g * electricity the easiest way. M , Throughout her lectures, Miss Chambers Kate makes stresses that elearic cooking is clean, fast, con- Electric Cooking U Veal bargain! venient and controlled. All of these advantages Housewives in the Indianapolis area can enjojr add to make cooking easier, because the house- all the advantagcs of e i ectric coo king at a real wife can be confident that her range and kitchen bargain, under the trial purchase plan and spewill be clean and easier to keep clean, that she cial cooking rate which goes as low as 2Vi cents. will be comfortable and cool in the summer, This special low rate not only makes cooking that the convenience of elearic cooking will with elearicity a bargain, but also reduces the give her more leisure hours, and that accurate average cost of all the elearic current used in control of cooking and baking temperatures t^ie 1 10036, This plan puts anew, modern elearic .... , , „ . . , , , . range in your own kitchen for a 6-months’ trial will give her perfea cooking and baking re- ® 1 . . for only $9-90. Installation free (providing your suits, every time. 3 r 3 home meets our free installation requirements). • Total cost of this range is only $99, with con- * venient monthly payments of $1.65, after the @AS K ABOUT OUR 6 MONTHS' TRIAL offer Inspea these marvelous elearic ranges and obtain complete information on our trial purchase plan and special 2Vi cent cooking rate. This is a bargain you can’t afford to pass by. You can begin immediately to enjoy all the advantages of cooking and baking with elearicity. w " ■ INDIANAPOLIS COMPANY I

three-heart bid. inviting the slam, because his partner's bid of two spades, over two hearts, is highly constructive. North shows where his side strength is in his bid of five clubs. It costs South nothing to show his ace of diamonds, and North, having a fit in diamonds, is justified in going to six spades. a a a r T'HE play is rather interesting. The opening heart lead is trumped by the declarer. He takes two rounds of spades, picking up the outstanding’ trumps. The jack of clubs then is finessed. A diamond is returned and won with the ace. When West dropped the ten the declarer could now see the possible chance of making his contract. He had located the king of clubs in West’s'hand. It now looked as if West held only two diamonds. Another diamond was played, West played the jack and North won with the king. The six of hearts was trumped with the ten of spades. A small club w r as won in dummy with the ace. A club was returned and West was forced to win with thq king. He had nothing but hearts left, so when he played a heart, the declarer discarded the five of diamonds from dummy and trumped with the jack of spades. The good club was played and the nine of diamonds discarded. The last two tricks, of course, are won with the two good trumps, and the small slam contract made. (Copyright. 1934. NEA Service. Inc.) Pupils Entertained Miss Catherine Treacy last night entertained her pupils of Our Lady of Lourdes school at a Halloween party at her home, 118 North Drexel avenue. She was assisted by her mother, Mrs. Joseph M. Treacy, and sisters, Misses Mary and Helen Treacy. Fifty Club will hold a Halloween dance Saturday at the Antlers. Other dances will be held on Nov. 10 and Nov. 24. F. W. Spooner is chairman.

NO flavor or color is quite like th® piquant taste and ruddy red glow of cranberry sauce. Its uses are almost unlimited. It is not only one of the best accompaniments to meat and poultry, but pies, tarts, puddings, salads can be easily and quickly "created" with it. Just try 10 Minute Cranberry Sauce on vanilla ice cream for flavor and color. Make the sauce this way — "10-Minufa" Cron lurry Sour* (Stowed Cranborrio*} Soil 2 cups of water and lH to 1 cups es ■ ugor together 5 minute*, then odd 4 cepe Eatmor Cranberrie*. Bod without itirnwg (5 minute* t* etuotiy soffiekont) until oN the skint pop open. Remove from fire when the popping stops, end oiiow the sauce to remain in the vessel undisturbed unfit cool. Recipe cards are free at your grocery or fruit dealer. QUALITY GRADED AND TRADE MARKED

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