Indianapolis Times, Volume 46, Number 150, Indianapolis, Marion County, 2 November 1934 — Page 26

PAGE 26

GRAPE CATSUP SUGGESTED AS NEWCONSERVE Cranberries Also Available for Conversion Into Spicy Dishes. Now is the tune for women to think of those spicv conserves which can give an otherwise ordinary dinner the extra fillip that turns a meal into something special. Ora pen and cranberries, both plentiful Just now, can. with little bother, be made into delicious conserves to be served with meat. Another Rood treat with meat is apple chutney. And how many housewives know- that grapes make nice catsup? * The time is rip* for making kettles of fragrant mix'ures that will be welcomed at meals In the weekr to come. Grape Catsup Wash and skin five pounds of grapes Cook pulp and skins in separate utensils, press pulp through a sieve, then combine the iwo lots. Add one pound of sugar, one pint of vinegar, a teaspoon each of cloves, cinnamon, allspice and pepper. Cook until thicker than cream, then put Into bottles and seal. Grape Conserve Squeeze the skins from three quarts of grapes. Conk pulp, press through a sieve, combine with the skins and put in a preserving kettle with one-half pound of raisins, four pounds of sugar, one tablespoon of lemon juice and the pulp and grated j rind of an orange. Cook slowly for an hour. Ten minutes before taking from the fire add a cup of chopped walnuts. Cranberry Conserve From Massachusetts, where some of the world's finest cranberries are grown, come receipts for making, them Into appetizing conoctions. j This recipe for cranberry conserve is from "Cape Cod Kitchens.” One quart cranberries, one pound j each raisins and dried currants, sixi

sssbbUTyf § INDIVIDUALLY OWNED Announcing FOOD 4 v a rTr ft a ajr m j+TT ANOTHER NEW makkets a$ Well as LOW PRICES REG aI store for West Indianapolis A. | Tll *db E. D. HARRIS v Salmon 3 29' “'.. 4 r A Completel LOMBARD • J-- . - PLUMS 2 c- 17c butter JACK FROST' _ A A § Sugar 5 . 29 LITTLE SPORT BLACK We Say lt With quality Raspberries 2 27< cold brook In ™n'“' b 31C JEL TREAT (All Flavors) _ _ GELATIN —3 ”13c Grape-Nut Flakes 2 Pkgs l9c i —r Puffed Wheat Qualter 2 Pk?s 17c j sfy rflT ( i (v^ Quaker Oats 2 Pkgs 17c Maxwell House Lt> - 32c \ Rumford Baking powder 18c \ ' ** vUt Wheat Biscuits Kell °g*’ s pkg 11c * 'W£2|f ' Syrup One and Maple. 22-Oz. Bottle 19 C Applesauce Lb. | Green Beans strmgiess 3 ns - 25c Swiss Steak Lb ' 23* Regal Kraut 2 N cn/ 23c Pan Sausage Lb ‘ Pork and Beans Regal Can 5c Wr p with sliced bacon and fry Catsup Kean of ind. 14-oz Bome ]Oc Armour s Star Bacon 17c Dill Pickles Little Sport Qt. 15 c Sllced-F.xed fiaro, For bresWast with eggs. Relish Spread utue sport Qt 25c Spiced Luncheon 31c Ms kos ty sandwiches j TOMATOES Baby Haddock I REGAL BRAND FILLCTb J Extra Fancy W’hole, Xo. 2 ■■ fk' Red Ripe Tomatoes. p ’ I Mf* Ii ■ a* Hand Packed an I Lb. |J C ' There's a difference in Haddock. These are all meat, no 4i nc t Vt T T ttnrcrrr r 4 A r /~* bones or waste —and fresh frozen. We purchased a solid AIDS for r ALL HOL ShC LEAN INlr rar load that we mutht serve you delicious fish at this low price. E'JSe a BORAX Lettuce iceberg 2^-13 c I MM Crisp, Solid Large Heads Lb. Pkg. 15c Potatoes mich l 15 Lbs 15c Leaf Lettuce 2 L:> 9c Satina Tablets pk * 7c Carrots 3 Bcbs 10c La France Powder 9c Jonathan Apples 6 Lte 25c Scouring Powder 2 Cans 9c OraiigGS Valenci “ Doz. lie rins< L„ ,:F 20£ CAMAY St 3 -14* COLD DUST % 16c SHINOLA Shoe Polish c ° 9c Washing Powder g—qjg— Prices Above Goctd tn I m jR v| BB K | fc 1 Indianapolis. Beech Grove H A JB w : -w , and Plummers

BUFFET SUPPER LIGHTENS BURDENS ON HOSTESS

1

From Waldorf-Astoria. New York | Fresh fruit, a pot of home-made pork and bean s, creamed lobster in chafing dish, appetizers, veal and ham meat loaf and mixed green salad are included in this buffet supper menu.

6v .VE.t Sen ire Buffet suppers are the answer to an eternal question: “How can I give large parties in a small house or a two-room apartment?” The modem procedure of letting each person serve himself from a laden table solves the problem entertainingly. Your guests will like the Idea of choosing their own dinner partners. and they'll have a better time because their hostess is having fun. too. After preparing a large dinner and worrying about how it is going to be served, any woman is really too worn out to enjoy her own party. However, once she gets the buffet supper habit, she’ll be able to face her guests with a calm, so-glad-you-came expression. Four delicious food items are quite enough for the average party. Have one hot dish—preferably something in casserole—a hearty salad, hot breads or sandwiches, meat or chicken, dessert and coffee. Put everything on one long table

oranges peeled and cut in pieces, one can shredded pineapple, onehalf pound almonds. Combine, w-eigh and add the equal weight of sugar, also a cup of boiling water. Cook until thick.

along with plates, silver, cups and saucers and let guests help themselves, They then can find their own seats and decide w-hether they want to balance plates on their knees or sit at card tables which you have provided. The hot dish should be rather substantial. You can serve a hot meat loaf or, if you’re having cold cuts or a roast, you might prepare a large casserole of baked macaroni and cheese or Spanish rice. Baked beans, particu-

VEAL MOUSSE SUITED FOR SUPPER’S CENTER Finely Chopped Meat Prepared With Gelatin. A veal mousse is suggested as the central dish for a supper. Here is a pretty way to serve it. t tablespoon gelatine 8 cups finely chopped cooked veal 1 teaspoon prepared mnstard Salt 4 cop heavy cream cop boiling water Cayenne Soak gelatin in one-fourth cup cold water. Dissolve in boiling water. Add meat and seasonings, cool and

THE INDIANAPOLIS TIMES

larly if you’re having baked ham, is a good suggestion. The salad not only gives zest to the menu but adds a decorative note !to the table. You can serve a simple one of lettuce or other salad greens, cubes of fresh tomatoes and diced cucumbers or go in for fancy jellied varieties in individual molds. Better not serve the dressing on the salad. Put bowls of various dressings on the table and let each guest help himself.

fo’d in stiffly beaten cream. Turn into cold, wet ring mold and chill. Turn out on lettuce garnished platter. Serve with horseradish sauce in a tall stemmed compote set in the center of the ring made by the mousse.

FRESH EGGS Small, per doz 29c Standard, per doz 32c Extra Large, per doz 35c Frys, Full Dressed, lb 27c BOYERS HATCHERY ~

OYSTERS GIVE FIVEVITAMINS Sea Food Possesses Elements Recommended for Child's Diet. Although long recognized as all , easily digested source of protein, the high water content of oysters makes them an expensive source of energy. Today they are valued as sources of iodine and compare favorably with eggs as sources of iron. They are rich in vitamins B and D, good in vitamins A and C, and i contain some vitamin G. These properties along with their easy digestibility make them an important I food for growing children. Also they are a splendid food for a reducing died, being low, in calory content. Raw oysters are almost as easily digested as raw eggs and are an exceedingly nutritious food to serve to invalids. Steamed, baked and in a plain stew they offer appetizing variety for children and persons in all health. Digestibility of cooked oysters depends largely on the care used in cooking. They contain an albuminous substance that must be cooked at a low temperature. Excessive heat and an overlong cooking period will make them tough and leathery and consequently hard to digest. There are innumerable inviting ways of serving them that require little time and work. As cocktails they make popular beginnings for winter dinners.

It’sTimeto Can CRANBERRIES for FUTURE use Fresh Eatmor cranberries now on sale at grocery and fruit stores are just right for home canning and jelly making. For that magic, ever ready cranberry sauce, use this recipe—-“TEN-MINUTE” CRANBERRY SAUCE Rich in Vitamin C 1 lb. or qt. (4 cups) cranberries 2 cups water , VA to 2 cups sugar Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes is usually sufficient) until all the skins pop open. Remove from the fire when the popping stops. For canning . .. put the Ten-Minute Sauce in sterilized jars, pouring the sauce hot into the jars, and sealing tightly. Keep in a dark cool plaee. For strained cranberry sauce, follow this recipe— JELLIED CRANBERRY SAUCE 4 cups cranberries 2 cups water 2 cups granulated sugar Boil cranberries with water until berries stop popping. Strain through fine sieve; add sugar and stir; then boil rapidly for 8 to 10 minutes —or until a drop jells on a cold plate. Pour into glass tumblers, porcelain or crockery molds and cover with paraffin. A real appetizing relish that is so good with meats of all kinds is made this way— CRANBERRY ORANGE RELISH (No cooking) 1 lb. cranberries 2 cups sugar Ito 1H oranges Put cranberries through meat grinder. Pare orange with sharp knife, remove seeds; trim off white membrane (leaving the pulp exposed on the surface). Put rind and pulp through grinder, mix with sugar and berries. Let set a few hours before serving. For future use pour in glasses, cover with paraffin. , • Quality Graded and Trade Marked

? WARNING! i Be Sure the Name or Bottle and Cap ll|| are the Same M N AN ApyuS □*% f u * P • ’ .> *4 • ,< -a Mil K

“For 37 Years Your Local Grocer*’ m 1 FLOUR KING OF WAYNE BRAND VISIT Standard’s Whether it's light, n>w Bro.d Rippi. fluffy biscuits, pie Super-Marhct crust, cake nr bread Eiere is a uniform. 24* ■£ mYrkot in America . dependable flour f K r?fT^rins: rhe s fln- . quality fnorik. that S PXCOllOnt, 63rd and Bellefontaino milled from the Sack Opfn Friday TUI *:.*> F. M. C O U tt t T V ’ S fittest W Saturday TUI 10 P. M. wheat. Potatoes,! 15 e Soap Chips 5 Pkg. 25c Sugar Granulated 10.-50* Pure Lard "S’2-25* Wilson's K 4—25® Maxwell Coffee Can 31* Navy Beans^-6^23* Jackson's * COWTRYROLL Lb ‘ Sugar Corn\ MWI JitfelM4'Wlfti\jTfMil 3 Sweet and(Tender FANCY FRYING - Cans OR BAKING C CHICKENS XJ; cut strmgiess Fresh Picnics Lb. He 1 Pork Sausage u>. l£a can A V Pork Roast ZZZI Lb. 16a Van Camp’s Chuck Roast Lb. 15 KRAUT Shoulder Roast Round Lb. 17# ItJTvz 1 f| c Rib Roast Standing Lb. 19* can JL y* Rib Roast ES Lb. 25e Van Camp’s Steak ISta' Lb. 23 HOMINY 2 Largest no. 2i/ 2 \ C c iail'iifr^rriri T i^r:l-l m 21±? HEAD Fresh New Pack LETTUCE Use J PUMPKIN Fresh Crisp Iceberg, Ea. :.:S c Bananas <ans * Oranges SSMSZ 2 doz. Dei Monte Tokay Grapes "!“ Lent Lettuce "2£T **♦. Can' JQc Apples Crln£”£ld,„ 6 LbS. 256 —— Spinach 3 Lbs. lOe Pillsbury s Grapefruit 4 £or 15 Pancake Flour 2_~ ADDTfATC California Packed 7 Tall fQc 20-Oz. A 3 In I>ii|ar Syrup A NO. 1 Cans */V PL-O-C ■He riZrDDTrC California Korol Ann. 7 Tall fQa 1 KgS * A LnLt\l\lb3 Parked In Snsar Syrup *Sn 1 Can. * JFV HERSHEY’S COCOA *. *.,.. 12C Voaetahle SUGAR CREEK BUTTER - b : 33c ANGEL FOOD CAKE Donttherty’s ! 39c SOUP CALUMET BAKING POWDER & b - 21c Garden Fresh POST’S BRAN FLAKES * o* 10c Brand Hershey’s Chocolate Bars 3 for 10c gs Musselman’s APPLE SAUCE 10c Cans AY C GRAPE NUTS FLAKES 2 ... 19c MACARONI, T.gr.V 5c New, Fresh Packed SODA CRACKERS ,°"" h 2 19c California CRYSTAL WHITE SOAP 10 . 29c PRUNES WYANDOTTE CLEANSER 2 15c 4 n in BEST FRIEND DOG FOOD 4 r "- 25c m b lUGn> b lgG SEALSKIN ToUet Tissue 3 ■ 19c Large Spicy Apple fli *1.05 value for 29c or Spicy Pumpkin j umy ces iSra PIES 1 CAt#E,,W perfume TlhjirH ^f k ' a nd r bT , 2C M All tor 29c M-cQI BU ple c! rUSt t HITT MtSt TBIS OKCST WITKOSUCTttT OFftil

NOV. 2, 1934