Indianapolis Times, Volume 46, Number 150, Indianapolis, Marion County, 2 November 1934 — Page 27

-.NOV. 2, 1934

COOL WEATHER DRINGS CALLS 3 FOR SPAGHETTI Meat or Tomato Sauce or Cheese Give Choice for Accompaniment. When a man invite* a woman to JHpn**r quite frequently he will Ret an appealing note into his voice and say. "I wondeerd if you might like u> go to a spaghetti Joint. I know a nice place ..." Male preference for this hearty food on a cool evening contains practical suggestions for women who aim to have their home-cooked meal* appreciated by guest or fam*iv Since spaghetti or macaroni are inexpensive and can be prepared quite easily for a large or small family, this is a good main dish to have once a week. Here are a few suggestions: Regardless of how Jhe dish is going lo lv served, the preliminary preparation of macaroni or spaghetti is the same. Put it into lightly salted boiling water and cook for twenty minutes. Dram or lift out with a strainer and plunge into cold water. Drain again then make your dish in any of the following ways:

Watch for Our A ’eon Sign CAPITOL Poultry Cos. free HENS u. 4 PJ FRYERS 1 LEGHORN 8 U DUCKS Lb. 4 R o GEESE' I O ( hnir 1 Q Springer: I Q Follow llie Crou and Inis South Mrririinn St. DREXEL 3030

1 12 N. I’KNN. ST. IfBEEFI I KOI I I D Kir. KOM K 85 TELtriIONE VOI R ORDER RI LEY fio4s ■ GROUND BEEF 15c ms Bacon % S' Iff Burhlrr's ( urr HH jU J# Sliced |%2 u * 35c J I TELEPHONE VOI R ORDER I BONELESS VEAL j A I ROAST. Lb l*tC |/lard\ I'*" • l’l RI PORK V B^2 ihs 21c M

FOR SALADSPHOENIX MAYONNAISE Rich, buttery consistency adds economy—PHOENIX can be mixed half cream or milk. Made in Indianapolis—delivered fresh and pure—in 5,8, 16 and 32 oz. jars. DIADEM SALAD DRESSINC Tasty and wholesome always. DIADEM is the salad dressing used and preferred on thousands of Indiana tables. Three most popular sizes— B, 16 and 32 oz. jars. At Your Independent Crocer Packed by SCHNULL & CO. INDIANAPOLIS

FOOD SHOULD REACH CONVALESCENT IN ATTRACTIVE MANNER

The brightest of china and silverware should be used to make the invalid’s tray as attractive as possible.

By SKA Kerr ice Operation over, the patient comes horn from the hospital, and every body draws a breath of relief, but there is still a long pull ahead. For convalescence is a long tedious chore for everybody, especially for mother, who must prepare tempting dishes that are neither too rich nor yet too light to build up new vim and vigor. Unless this is a special case, milk is the basis of the convalescent’s diet—milk amply supplemented by fruits. Pure orange juice, slightly sweetened and diluted grape juice and lemonade are all good, and of course canned and stewed dried fruits. The captious patient who will not drink may be served cream soups, vegetables in well-made cream sauces, milk desserts and puddings with cream, plain or whipped. Eggs are important, too, unless the patient has an idiosyncracy against them. Poached, coddled or shirred, they may take the place of meat. In custards or beaten

Cranberries Approved by Doctors and Diet Experts

Fruit Imparts Right Zest to Other Food; Recipe List Given. Ever since grandfathers of longago began gathering cranberries in the Massachusetts marshes to be served with roast turkey, people have not needed to be told that j these berries were good or that they ; could contribute the proper zest to an otherwise ordinary meal. Recently doctors and laboratory i dietitians have been stepping up j with testimonials of how good cranI berries are for health. Today's recipes suggest some attractive ways of using them. Cranberry Sauce Make a syrup of two cups water and two cups sugar, letting it boil five minutes. Put in a pound of cranberries washed in a strainer under a forceful faucet. Boil without stirring for five minutes or until all the skins pop open and the cranberires are clear. You can use this sauce in a variety of ways besides serving it with fowl. It goes well with swee* potatoes. Sweet Potatoes with Cranberries Boil four large sweet potatoes, peel them, cut in halves lengthwise and scoop out some of the potato. Place in a buttered baking dish, hollow side up, and fill with cranberry sauce. Cover with a mixture made with two tablespoorts m/lted butter, onethird cup sugar and one-half cup chopped nuts. Bake until brown. Cranberry Pie Cook a quart of cranberries in a syrup made with one cup water and two cups sugar. Add the grated rind of half a lemon and a dash of cinnamon. Line a pie plate with pastry, put

into milk and flavored with vanilla or nutmeg, they are nourishing and easily digested. Meats should be used sparingly, especially the muscular cuts. Liver and sweetbreads are better. Be sure that only very tender meat is served on the invalid's tray. In this connection it’s well to remember that the expensive cuts have no advantage over the cheaper cuts, providing the cheaper cuts are carefully cooked until tender. With salads, milk drinks, creamed soups, cereals, vegetables, fruits, fruit whips, gelatins, and milk and egg desserts, there’s no reason for letting the daily tray look monotonous. One thing to remember is never to serve a sick person anything that is not perfect in its way. If the custard is over-baked and watery, let some well member of the family eat it to “save it” if you must, but do a fresh one for the invalid. Arrange the tray in an orderly manner, without crowding, the

in the cooked cranberries. Instead of a top crust use a lattice pattern of pastry stripes. Seedless raisins added to the cranberries will make it an even better pie. Bake twenty-five minutes in a hot oven. Or you might make individual tarts. Cranberry Dumplings Make a biscuit dough with two cups flour, four teaspoons baking powder, one teaspoon salt, one tablespoon sugar, tw'o and one-half tablespoons butter and enough milk to moisten—about three-quarters of a cup. Roll into a sheet, cut in squares, fill these with thick cranberry sauce, the same as you use for pie, pinch the edges together and steam for twenty-five minutes. Serve with hard sauce made by brown sugar and butter together.

“Because I know that every pound of says so on every package. And I find that JACK FROST Con fcctioncrs XXXX) always makes my fillings and icings smooth and creamy. 1 1 : J / “For the batter I always use JACK i TrEjk dependable .. . mixes easily, dissolves %ISit quickly and gives my cake a fine even L.v texture. if Sop Jr Refined b) The National Sugar Refining Cos. of N. J.

THE INDIANAPOLIS TIMES

various articles placed so they may be handled easily. Be careful not to fill dishes too full! Liquids spill easily when carried on a tray, so use an individual beverage pot if you can. Be sure that hot foods are hot and cold ones cold. Pretty dishes, a flower on the tray, sparkling glass, gleaming damask napkin of good size and shining silver means much to a person who has nothing to do but get well. (T— Cranberry Conserve Five pounds cranberries wished and cut in halves, five pounds s igar, five oranges cut small, two and onehalf pounds seeded raisins. Cook until thick like jam. Put in jelly glasses and seal while hot. Mint Cooler Three or four sprigs mint, two lumps ice, one bottle ginger ale.

POULTRY Now CHEAPER Than MEAT TAKE ADVANTAGE OF THESE PRICES Milkfed Quality Poultry _ _ _ _ _ - . Guaranteed LARGE I HENS FRYS EGGS 3 to 3 Lbs. Lea. Selected Stora... Good I . - I ■ I -DUCKS 16c lb. ] FREE IMIISMM. " Our Prices Are Based on Better Quality and Service. Wholesale Prices to Churches, Clubs and Restaurants Hoosier Poultry Market 107 N. ALABAMA ST. LI-1881

SCIENCE ENDS ODD CHARGES AGAINST MEAT Instead of Eat Less, Modern Advice Based on Opposite View. “I don’t feel well! Perhaps I'm eating too much meat.” Tl is was a common way of reas -fling not very long ago, the result of various theories advanced that eating meat might be the cause of certain diseases. In the light of newer knowledge, however, it seems wise to reverse this and to say, “Perhaps I'm not eating enough meat.” For meat has been proved “not guilty” of the charges brought agianst it at one time that it was among the causes of kidney disease, high blood pressure, rheumatism and other maladies. Moreover, it has been discovered that meat, with its high quality protein, is of great value in preventing and curing some of the diseases wtych it was formerly suspected of causing. One reason for believing that meat might be injurious to the kidneys was that uric acid is present when meat is eaten. However, other foods cause uric acid and it is found in the system even when meat is eliminated from the diet. Moreover medical science has not been able to prove that uric acid causes any diseased condition. Meat formerly was eliminated from the diet of patients with Bright’s disease. Now physicians believe that in certain cases of kidney disease, the patient has need for greater protein intake than a normal individual, and a liberal amount of meat is prescribed. Rheumatism and arthritis are other evils formerly laid at the door of meat-eating. Now the blame is directed toward diseased tonsils, bad teeth and other sources of infection. Simply to stop eating meat when troubled by twinges of rheumatism instead of consulting a physician to find out the cause of the trouble is short-sighted and may be very harmful. In arthritis, which comes from focal infection, protein from muscle

meat and liver is needed for blood regeneration after the focus of infection ha* been removed. The present day attitude on the \ part of physicians is to pay more \ attention to the benefieial effects of meat in upbuilding and repair of tissues. The good effect upon the general health of a liberal supply of meat in the diet is evident, and this in itself is a safeguard against many disorders. Meat is of direct benefit in the case of several diseases, notably anemia. Liv#r or its extract as a remedy for pernicious anemia is almost miraculous in its beneficial effect. Liver, with its high iron and copper content, is now recognized as a preventive and cure for nutritional anemia. Fresh meat in the diet will prevent or cure pellagra. High blood pressure is no more | prevalent among those who eat meat liberally than it is among those who do not eat it at all. All of these facts indicate that j meat is necessary in the diet for health and that harmful rather than beneficial results will follow if j this excellent source of protein is eliminated. Spaghetti With Meat Sauce Cook a pound of ground steak slowly for half an hour in a little fat. Chop very fine three green peppers, a bunch of celery, six sprigs of parsley, three onions, two cloves j of garlic and put in a saucepan with a lump of butter and one-half teaspoon each of thyme, salt, pepper ! and paprika. When the vegetables are cooked j add a can of tomatoes that has j simmered for half an hour. Break the cooked chopped steak with a fork, pour this sauce over it. add water or tomato juice if it is too thick and cook slowly for an hour. Place hot cooked spaghetti in a dish, pour this sauce over and around it and serve the extra sauce from a gravy bowl. This serves six or eight. For dinner for two, use smaller amounts. Dummy Daisy One pony raspberry syrup, juice of one lime, one-half spoon sugar, seltzer and ice.

Our Anniversary Continues with Jo GREATER VALUES FOR OUR ANNUAL t MOl HARVEST SALE These low prices during our Seventy-Fifth Anni-■m-SJESH versary Sale may well be the lowest prices for months to come, because food prices are steadily U. S. NO. 1 GRADE . . . WINTER KEEPERS POT ATOE Sss £* 2 2sc Apples or°Grimes 6 Lbs -25c Head Lettuce Lar ch s £ oli,, 2 for 15c Southern Yams 6 Lbs -25c Cauliflower Ea -!9c SUGAR Fine Granulated —Bulk to Lbs. 50c BUTTER “™‘ "" ■ 30c PURE LARD ' 2>• 23c lONA FLOUR b.i.S'C,, =vt 79c Short Held—Special Select E! CVJVJO Every Egg Guaranteed UOZ. S^C-A - rCAvnCj (Doz., $1.69) 4 Cans Xi7C FIG BARS Effi 325 c PUMPKIN S 23c CRACKERS lit X 17c El ID Gold Medal, Pillsbury’s ■ or Easy Bake Bag§i^pC DOC FOOD uTSns Di ß9 n cT 3 can. 23c MARGARINE a 2 33c Peanut Butter Sultana Lb Jar l3c Sparkle Gelatin 6 Pkgs 25c Coffee Beechnut or Del Monte Lb-3Q C p| a j n OliveS Encore 6-Oz. Jar*j Q C Chase & Sanborn's Coffee Lb 31c Brillo utensil cleaner 4 29c Maxwell House Coffee Lb 32c Sunnyfield Oats 55 -° z - Plcg l7c Bokar Coffee Lb 27c Cigarettes Pop - Brands 8 Pkgs - 96c RaisinS Seedless 4-Lb. Pkg # Bread Grandmother’s 12-Oz. Loaf^£ PORK LOINS End Lb l7c End Lb. 14c Pork Steaks Kro ßutu ston Lb l7c Dressed Whiting/r£ 2 Lbs 29c Haddock Fillets F F ros Lb 15c Beef Ground Lb loc BEEF CHUCK ROAST choice cuts Lb. 14c m**'Pn SUGAR CURED BACON *.*. l. 19c Issdy 9YSTERS Solid Pack-Frprh Pt. 2SC Jiui'iiuJ WADLEY’S FRYERS : 23c These prices good in Mooresville and Greenwood as well as Indianapolis City Stores.

JADED APPETITES END Cranberry Relish, Made Without Cooking. Suggested. Cranberry* relish requires no cooking and is a sure antidote for jaded appetites. The ingredients are 4 cups cranberries <1 pound or quarts

S(’OFFEE P r^ec L smooth, mild ; Im LW and satisfying. 1% ff* A | M mellow coffee at a me- [ I If A I dium price. extra in|Jla at modest cost. ; Change these * (Jr? f finer blends and en.ioy ■RB I the best coffee at the iM*orioeoAsrj At Independent Grocers Koth,Well* & Bauer Cos. ] .4 Blend for ' I Mrw|r4)||l Your Taste.. {•’ |£l I 4 Price for |;; ,§ j 1 ° ur

PAGE 27

2 cups sugar and 1 to 14 orange*. Wash cranberries. Put through meat grinder. Pare orange with sharp knife, remove seeds; trim off white membranee. leaving the pulp exposed on the surface. Put rind and pulp through grinder and mix with sugar and berries. Pour in glasses and cover with paraffin.