Indianapolis Times, Volume 46, Number 150, Indianapolis, Marion County, 2 November 1934 — Page 25

NOV. 2. 1931

BACON LISTED AS RIGHT FOR NIGHT SNACKS Leftover Meats Also on List: Sausages. Too, May Be Used. QUickiy cooked meals and lettO'.et meats have the necessary prerequisites tor the midnight snack. After the show or dance we are always ready to cat a ltd the festive spirit seems ty enhance the food. Eieh those who feci that the late cup of coffee and sandwich keeps them awake will leave feeling it a worthwhile sacrifice when the food is gbove reproach. And when this is true your reputation as a distinctive hostess is made. The quickly cooked meats such as sausage and bacon fit both the needs of the occasion and the necessary economy of most family budgets. And just because they are economical is no indication that that they are not delicious. The odor of broiling bacon is enough to make any one’s mouth water regardles* of the hour. So why not accompany the traditional after theater cup of Qpflee with a broiled bacon, cheese and tomato tandwnch. /rite’sX / 43-45 S. Illinois St, \ E ms WS6AM? NEVfR rcESKfp so r~ I .ei .Jr P 22™ PAY SI.OO A WEEK! 8 Gorgeously Fur Trimmed I .The most fascinating coat I .hit# of the season! Out--9 standing in quality and tai--9 lorir.g details. Choose yours 1 at this low price on Rite's 9 payment plan! I 43.45 $. hi.... 51.

See and Hear the New 1935 American and Foreign Broadcast 3 \J C ‘CROSLEY’ Radios down hV'm e - N.’ w \ ' ' \ . jj* fr*4l*4 Kl.er MK/yVW rr**ier a. a r . sat.% i 9 tr*ley I 4in4*le I p nsnnsjssissEiw. 11 North Meridian Street, Southeast Corner Meridian and Circle

FRUIT GIVES SPECIAL FLAVOR TO ROAST LAMB

DINNER MENUS I Tomato Snap Crouton* Rih Rent of Bff( Browned Sweet and frith Potatoe* Creamed Cauliflower Applt Salad Snow Pudding II Onommo Cheese Sticks Raked flam AppU Sauce Baked Potato** Baked Tomatoes lettuce Salad Prune Whip 111 Fricassee of Lamb Flank With Fried Ezzplant Creamed Potatoes Apple. Not and Celerr Salad Pumpkin Pie IV HoneTdew Melon Veal Steak with Ovster Dressing Hired Potatoes Cabbare and Cucumber* Salad Apple Tart* Fork ala King 2 cup* cold rooked pork 1 tablespoon* butter t tablespoon* flour 1 riip teal stock I cup milk •5 cup celery, diced 1 small ran button mushroom* cup pea* 1 pimiento, diced 1 green pepper, diced l (lass currant jelly Cut the cold cooked pork into cubes or slender match-like pieces. Melt butter, and combine the flour with it. Gradually add the liquids, stirring until the sauce is thickened. Then add the pork, vegetables and mushrooms, and season with salt and pepper. Serve in potato nests. Place on top of each a cube of currant jelly and decorate with parsley. Here is a mighty fine recipe.

Pork Apple Salad 1 rup celery l*z cops diced apple its cup* grated carrot* 1 rup peas 2 cups dired pork 1 green pepper, shredded Cut celery and apples in small pieces. Grate carrots, dice green pepper, add cooked peas and diced meat. Mix with mayonnaise. YOUR GROCER HASTHIS SUNNY WAY TO BETTER HEALTH Check Common Constipation with a Qplicious Cereal Food has a lot to do with how you feel and how you look. For instance, you need plenty of “bulk” with your meals to avoid the risk of common constipation. This ailment frequently causes headaches, loss of appetite and energy. Yet, in most cases, it can be overcome pleasantly and safely by eating a delicious cereal. Kellogg’s All-Bran furnishes “bulk” in convenient and concentrated form. Laboratory tests show the “bulk” in All-Bran is safe and effective. In fact, it is much like that found in leafy vegetables. Within the body, the fiber of AllBran absorbs moisture, and forms a soft mass. Gently, this dears out the intestinal wastes. In addition, All-Bran provides vitamin B and iron. Isn’t this sunny way better than taking patent medicines so often harmful? Two tablespoonfuls of All-Bran daily are usually sufficient. Chronic cases with each meal. If seriously ill, see your doctor. All-Bran makes no claim to be a “cure-all.” Enjoy Ai.l-Bran as a cereal, or cook into appetizing recipes. Be sure you get Kellogg’s All-Bran. It contains much more needed “bulk” than part-bran products. In the red-and-green package. Made by Kellogg in Battle Creek. —A4lv*rtisement.

Leghorn mm HENS 14c All Size Springers Lb. 19‘ FLETCHER SMISER rorLTRI 2315 E. 10th St. CHerry 4540.

fcoast lamb with fruit is a com- ; bination which results in a very special and delicate blend of flavor. A most delectable dish, decorative as well, is pictured above. Whole rose apples, slices of apple and small baked onions are served with a roast French leg of lamb. Lettuce and sprigs of parsley further dress up a most tempting dish. T;ie leg of lamb is roasted in the usual way, first sprinkled with salt and pepper and rubbed with flour. Place on the rack with the cut surface up. Sear it for about thirty minutes hi a hot oven. 480 degrees. When it is lightly browned, reduce the temperature to 300 degrees and continue cooking. Do not cover and do not add any water. Allow about thirty-five minutes to the pound as roasting time. For the rose apples, make a syrup of water and red mint candies. Pare and core the apples and simmer in the syrup until they are tender and not soft. Arrange about the roast. Potatoes With Lamb Hash 3 cup* chopped cooked lamb 6 potatoes, medium sized 3 onions, medium sized 1 cup diced fresh mushrooms 3 tablespoons butter 2 tablespoons parsley 3 whole cloves 3 peppercorns 1 bay-leaf Salt and pepper Chop onions. Add mushrooms, salt and pepper and brown in butter. Add the lamb and mix thoroughly with seasonings. Moisten with lamb stock. Pare potatoes. Trim them on one side so that they will lie flat, and cut an even slice off the top of each. Scoop out the potatoes as much as you can without breaking them. Fill the hollow with the lamb mixture. Place in a baking pan and bake in a moderate oven, 350 degrees.

I After YOU once taste AMERICANS you’ll know why we say they are different from other crackers and better! Made with lots of real COUNTRY BUTTER, they really are “The World’s Best” in value, taste and quality! Ask YOUR Grocer! _ ■ ,

GOOD FOR YOU DELICIOUS TOO ■K FULL POUND GAN Insist Also on Duffy’s Hop Flavored Malt Syrup Duffy’s Orange Flavored Malted Milk Duffy's Pure Malted Milk Duffy's Colon Food

THE INDIANAPOLIS TIMES

CRANBERRY MUFFINS !4 cup shortening \i cup sugar 2 fses 2*4 cups flour 1 cup milk 14 teaspoon salt 3 teaspoons baking powder V 4 cup cranberries Cream shortening and sugar; add well-beaten yolks. Sift flour, salt and baking powder, and mix with very coarsely chopped cranberries. Alternately add the flour, and milk to the creamed shortening and sugar mixture. Lastly, fold in stiffy beaten whites. Bake twenty to twenty-five minutes in a moderate oven.

Tomato Sauce

Put a can of tomatoes on to boil, with two tablespoons flour moistened with a little cold water. In another pan brown a chopped onion in bacon fat or butter. Add half a cup of dried mushrooms that have been soaked for half an hour in hot water, then chopped. Combine the mixtures, add four whole cloves, a teaspoon of sugar, one-half teaspoon paprika, one-half teaspoon salt and a very little cayenne. Pour this over the hot sphaghetti, cover with grated Parmesan cheese and cook in the oven for five minutes. ‘

YOU'LL BE SURPRISED TO LEARN THAT RICE CAN BE SERVED SO MANY DIFFERENT WAYS! Free . x jj VALUABLE I Try tJj£S6 "RICE —200 Delightful Ways to Serve It”! ' Shapes new Rice Book is probably surprising in itself. But w'ait until you have made up some of the Deviled Eggs w-K man y tempting Rice dishes! Then you WILL * ce be delightfully surprised to learn at first hand *iih e fike(Pase23) ce,s extreme versatility! Mail the coupon ’ for your free copy of this new 100-page Spanish Rice with j 3OO j i> L earn how Rice gives quick energy Meat (Page 26) , ~ ..... and easy digestibility-—how Rice acts as a \ egetables en Cas- f] avor extender! serole (Page 29) Rice Bavarian Cream (Page 52) II I M [ k J\ 1 L H ... FOR QUICK ENERGY EASY DIGESTIBILITY w /i /) \ Southern Rice Industry, f J 0 \ New Orleans. La. I ■ vl rw f I Please send me free copy of your colorful THIS w J new book, “RICE-200 'Delightful Ways to Serve | V n criDF BOOK / It." Also please send, ‘‘Rice in a Child’s Diet,” I VREUrC yif checked here. Q Same , Address ——. ■■■— . ■— - City State i— . ■

■bitom BEI F POT O* Best Cuts PORK LOIN I A. ROAST PC Chuck I ROAST l l *C STEAK I4c R °* ST roast I2V 2 c STEAK I6C —jijf- ROAST I2^C ROAST 1214 c BACON PICNICS 12c STEAK ISC IQ n STEAK Isc 3 rOI XDS AC. *** V4-POIND C. Hamburg forZOC DRIED BEEF C CREAMERY Al- SAUSAGE PINT AA. BUTTER ! Pounds for OYSTERS hKjdl

ROASTS SERVE GOOD PURPOSE ON SECOND DAY Many Attractive Dishes: Can Be Made With Left- ! over Meat. “But what will I do with it after the first meal?” is the frequent waii of the woman when shfe is confronted by a man-sized roast and she has a small famiy to eat it She knows that a satisfactory roast must be one of the right proportions or it just won't be a nice roast after aIL One of the reasons why the meat animals of today are smaller is that they yield roasts of the right shape but of less poundage than the meat animals produced in the olden days. But even at that, many women let their families go roastless because the left-overs are a problem. And yet, left-over meat in the refrigerator may be a blessing in disguise, because so many savory and quickly prepared “made dishes” are posible with a little ingenuity and a dash of this and a pinch of that. Os course, the secret of success with any left-over meat dish is to remember always that the meat has been cooked; it doesn’t need to be cooked any more—just warmed thoroughly. Then, too, it should be made as different in appearance as possible. The family never will suspect Sunday's leg o’ lamb in tonight’s in-

VERY SPECIAL! Leghorn g* a HERS U .|,JC Spring ,| ay DUCKS Lb . I QC Free Dressing Special Prices for Restaurants and Churches WEST STREET POULTRY CO. 11 N. West St. Lincoln 9669

dividual lamb pies and they are ever so good. Os course, you may serve this leftover in a large casserole —it will be just as good and, perhaps, more convenient. Try lamb pie and other lamb recipes and you will declare that a leg o‘ lamb is a boon, not a bugaboo. Individual Lamb Pies 2 raps chopped or dired lamb 1 rap dired potatoes i* rap diced carrot* Salt 2 cup* lamb stork or gravy 1 small onion 2 tablespoons catsup or chili saace Pepper Cube and brown the leftover lamb with the onion in two tablespoons of fat. Add the vegetables which have either been left over or cooked first, then thickened stock or gravy and seasonings. Cook ten minutes or until thoroughly heated through. Pour into individual baking dishes or casseroles. Cover the tops with pastry or biscuitw-dough and bake in a hot oven until the dough is well baked and light brown. This will take about fifteen minutes at 450 degrees. Serve hot in dish it is baked in. Another way of making use of leftover ,Jamb is as stuffing for baked potatoes. Creamed Lamb Left-over lamb is delicious as a creamed dish. Make 1 cup of white sauce, using

What does it mean when KROGER says "direct From OUR FACTORIES to YOU" IT MEANS: THAT we buy foods from finest producing sections. THAT we buy in vast quantities—assuring very lowest cost! THAT we prepare them in our modern, sanitary factories! JmMT^yTTjr THAT they are tested for UNIFORMITY and QUALITY by our Own Food Foundation Testing Laboratories! W ...w.THAT only one profit is made! / * - ?_r!l THAT KROGER-MADE QUALITY FOODS CAN BE OFFERED TO YOU AT TREMENDOUS SAVINGS! ONLY AT KROGER’S CAN YOU BUY KROGER-MADE, KROGER-TESTED FOODS! [jewel COFFEE issr *l9. Country Club Colfee Lb., 27c French Brand Coffee Lb., 23c SODA CRACKERS c sr S2h PEANUT BUTTER E S= r 23° TWINKLE > pi - 19 C ■ lllllkb 3 Glags jel j Molds I TPI May Garden’s. Mixed, Gun Vi-Lb. </[ I Eifl Powder or Young Hyson Pkg. | "yC P AkllW D ADC Caramel Nut, Double C _ ISi UAiIUT SjAilw Squares, Butter Rolls J Bars | t|C Fresh Milk s 2° 13° mavw/c-i i u/VncT - Pineapple 2 35c MAXWELL HOUSE Avondale. Sliced in syrup coffee Navy Beans 5c u*. 19a “Good to the Lb. Michigan hand-picked beans. Last Drop” Can | w CIUAMCP4/-.UIM Apple Sauce 2 &„. 2 19c Olflf AIMSD^^ tN IM Country Club. Freshly made. Cake Flour n , r „ , Soap Chips 5 B 1 . 6 . 25c Results! * Kg- Cm i C Sweetheart Baker’s Cocoanut . . ’^ b 13c n Southern style. Ideal lor pies. M 8 m Lor Chocolate ** Lb. 23c Premium. Rich-tor baking Pure Granulated 1 Baking Powder .... Van 25c Special Price I W LbB -JjLJC Calumet. Double acting.* Jello 3 Pkgs. 19c Richer in flavor. I I Baker’s Cocoa ’^ a L n b 13c E 5 U I I EL ii A breakfast treat. Log Cabin Syrup Tab c e an Slze 23c fr^h'^rhurn*.,! 1 '- p ~ OO r Pure cane and maple sugar. rich and full of ' VJU flavor. 90 score. Lb., 31c Meat Department Specials Chuck ROAST BACON YOUNG .. *( A _ Dry Sugar Cured, O/I ~ TENDER Lb. I fcfiC 3to 5-Lb. Cuts Lu. Delicious Rolled Rib, Lb., 25c Sliced % n B and Lb., 28c SWISS ROAST Bh S u u 't der Lb., 17c PORK LOIN ROAST Lb., Ise Tender Juicy Bladeleas Rib End GROUND BEEF Lb„ 10c BAKED LOAVES Lb., 22c Fresh Ground Armour’s Star FRANKFURTERS Lb., 14c SMOKED SAUSAGE Lb., 25c Large Juicy Armour's Star Swift’s LARD STEAKS . <&&. 2N* 25c rar u.25c ruiri/rwc WAOLEY’S EXTRA SELECT . . o*l^ OniUrVLMO For Frying or Roasting -D- COU On ABl p Apples Rome Lb., 5c f"\ I Em Eating or Cooking Lemons Doz., 17c Q r Juicy Sunklst Bananas 3 Lbs., 20c Yellow Ripe n A TAT AF O G reen Beans 2 Lbs " * 3c r U I A I U L O Rouad 8 lngles * . Iceberg Lettuce 2 for 13c IDAHOS—for 15-Lb. Large Head* All Purposes Bag Celery 3 Stalks, 10c Large Michigan

2 tablespoons of flour. Chop fine 1 cup of cold cooked lamb or a combination of lamb, tongue and veal. Combine the meat with the sauce, season and heat thoroughly in a double boiler. Serve on toast for breakfast, or in patty or timbale

GLi. 5496-5497 ""^TvEEkTnd™ REN WALD'C beer QUALITY MEAT MARKET SALE! 26-28 N. Delaware SILVER EDGE Creamery Butter 28c ci 40 Eggs in Carton 2 Doz.. 47c * Cream"CheTse Lb., 15 circle city Oysters PI.. 25c. OuartMOc ‘ "veIvIV" 1 Pork Loin, Rib Half . 15c sl*7s Fresh Picnics Lb.. 10c ( OOK S * Smoked Picnics 13c old rip rr— . _ BERGHOFF Smoked Cottage Butts 15c Smoked Hams, Small 16c s**B9 Spare Ribs . . .. . I2 1 2 C sterling Beef Boil 6c. Chuck .... 10c falls city _ _ KAMMS Veal Breast. 7c; Chops. 10c: RsL, 10c centlivre Lamb Stew, sc; Shoulder. 10c; Leg. 15c * f XIHUK 1 Oleomargarine 3 Lbs., 25c j $1.99

PAGE 25

• shells for lunch. For lunch, cubed ! celery cooked, chopped mushrooms, i chopped egg and seasoning may be idded. One-lourth spoon sugar, one egg; fill two-thuds goblet with milk. ice. ; shake strain.