Indianapolis Times, Volume 46, Number 156, Indianapolis, Marion County, 9 November 1934 — Page 29

NOV. 9, 1931.

MENUS LISTED FOR MEALS ON SINGLE PLATE Ideas Developed from Plan of Serving Adopted by Restaurants. Did you wr think that a "blue plate dinner" as served In restaurants would save you a lot of troubu at home? Os course a blue colored plate is not necessary to this served on one plate came to be called a- blue plate dinner?" Perhaps the first of those plates with the partitions were blue. At any rate, a main course on one plate has much in Its favor. It saves dfctltt. .saves effort, and is very atAt 1* a t it should be attractive or it will defeat its reason for being. Arrangement and selection are the passwords to a good looking plate dinner. The foods should go well together. This is a good way to serve some of those famous lood affinities, like pineapple and lamb chops. Immortalized in Hollywood, or individual steaks and fried baAnd don’t forget color contrasts Brighten the plate with a sprig -of parsley or a strip of pimiento and don't, overcrowd. Sometimes salad Is placed on the plate, too, but, personally, I don't believe in mixing hot and cold in this way. A relish, yes, if you wish—pickles, olives, Soupv Foods Barred And soupy foods are quite out of order. They don't stay put; they Creamed potatoes or other vegeta- ) bles had better be planned for an- | other meal. Oravy with the meat is not so good either. And go slow on the sauces for the same reason, i Tomato sauce may be a grand in- | vr-ntion with a veal chop, but we i don t want it to run wild all over j Hollandaise sauce is different as we do not use so much of it. Potatoes on the half shell, French or cottage fried potatoes fit in nicely. So do those delicious slices which have been sprinkled with grated cheese and dotted with butter and browned under the broiler flame. A baked potato, too, has a place on the plate lunch, but it should be split j open and butter added so that it may be eaten right from the shell. Some “Naturals" Most any meat can be served with other foods on a single plate, i but there are some that just seem to belong. Fillet mignon is one of , these. It may be accompanied by asparagus, fresh or canned, according to the season. The asparagus can be placed in a little bundle with a stnp of pimiento across its mid- , die. Dress it up with Hollandaise sauce or melted butter. Rice, too, i Is a good food to include on a plate , luncheon, as a starchy food. It looks pretty and is easy to serve. - Lamb chops, pork chops, an individual serving of broiled ham, sausages, link or patty, croquettes or hash, especially baked hash, all

3 Blends of pmpj COFFEE M NEW DEAL brand is a mild, *“*, smooth, satisfying coffee at mini- jiinTlj mum cost. LILY brand is a me- !®3!immilß3W dium-priced, full-lxxiied coffee of [ delightful flavor. KO-WE-BA < brand is cotfee at its best! Su- il! --7 premely rich and delicious, yet 1': ,!j moderate in price. Change to ones se finer. ' a blend for your taste, a 6 ' 2 Kinds of Hot CAKES Golden- brown, taste-tempting pancakes or wheat cakes’ Just try a package and you’ll know why so many women ask for “KO-VYE-BA” when they buy Pancake or :** A Buckwheat Flour. It makes de--0U C * liciously light fluffy, tender cakes —finest you ever tasted! Only 10c • J a 114-lb. package of Pancake -•~ Flour; Buckwheat a trifle more. At Independent Grocers Only

are excellent choices for this type of service. Good Company Luncheons The one-plate meal is very well adapted to the service of a company luncheon when one must be hostess and maid. We all admire the ability of the woman who can prepare and serve a delightful meal, but who does not have one eye and most of her mind in the kitchen; cne who is able to make us feel that after all the meal is only incidental to the occasion. A well thought out blue —or yellow or green, if you will —plate lunch mill help us achieve that nonchalance to which we all aspire as hostesses. , And here are some suggestions for meals that will look and taste good when served on on n plate. You may fill in desserts or salads as you wish. and. of course, they are not really a part of "blue plate special.” I Broil*'! Ham Friwl Pineapple Sanee Boiled Hire BulUrnl String Bean* Bread and Butler Fieklea II Fillet Micnnn Fried Banana Aaparaeut Bundles Potatoes on the Half Shell 111 Liver Loaf Spinarh Hire Croquette* Buttered Carrot*. Cut Julienn* IV Lamb Chop* Cauliflower. Hollandaiae Pardee Buttered Potatoes V Corned Beef lla<h Sweet Pickle Beliah Buttered Bet French Fried Onion* VI Cold Meat Cut* Potato Salad Sliced Tomatoe*— Mavonnaiau Jellied Vegetable Salad READY TO SERVE / If

l.fithnrn FRYS h. 10' HENS 13' Plenty of Parking Space Poultry at Lowest Prices FREE DRESSING City Poultry Market LI 4979 111-13 North New Jersey Street

5B “For 37 Years Your Local Grocer” SU§3f 10 M 49 c jm JjH ■ ■ ■ Capitol Dairies ' !nra| ■ \jF Clarified and Pasteurized IvTIIIW Quart Bottle Q C WT Jr il 9 A d and JACKSON’S PASTEURIZED H Erl IfTOK country roll ic§r§£ Wm @ .' ,: r ' ap' BMP BB WTapped. Try it today. Ivotvte l jTororO Selected Storage O Every Egg Guaranteed, Dozen O® UaT veS \ Choice of the Country's Fresh T""" - """ ■■ ■■■■' svvtfp I FRUITS and VEGETABLES Finest Quality MEATS * u 1 A kB A E I A. In Our 100 Modern Meat Departments ~ *1 V \BANANAS .. . •* •* B \ il. Cans **r \ T Lb . it Steak Z3 c -A \ Oranges S. 2 35c Boiling Beef 10c fgmgA'' ° e l.rkO\6 l Tokay Grapes 3 “25c Chuck Roast 1A c tpP\ PinCaPjf \ Grapefruit S 4-15 t Roundßoast „ Ti “ \ |£ 1 s Potatoes 5 Lbs 15c Veal Roast 20c \ A Ca^d3s_—' \ HEAD LETTUCE Pork Roast 17c Cocoanutor 1 \ Iceberg! Each 5c Rib Roast s “ 8 Lb 19c D '^:- d \ Qe\ n • I R j b Roast Boned, Rolled and Tied, Lb. 25c r I„ \ aw. lul^ e \ LEAF LETTUCE Fresh Picnics Small Lean Lb 11c I | BH |[ .. \ Hothouse A I Pork Sausage Extra Quali ty Lb 15c | Daugherty's Sunday B |B| U* 1 Home Grown M Lbs. C L_ ,r fl 1T ?toea# eorG j- 1 \ ' \ Soda Crackers ovenF - sh 2 Lb - pk^- 17c JELL-O | A CanS^X^—' \ Van CamD S Red Beans 4 Cans 19c Assorted Flavors B B WT 3„„17c \ \ Creen Beans 10c \ Cos" \ \ Grapefruit ß ™ d 2• 2 <■ 23c Red Pitted 1 SW Ie \ \ Cherries \_ *1 >c\2 \ HTT T CB?tVUV!O or Black 1 O 4, \ f. 1 f-|> I Raspberries \ 4 \ |.IH WHEAT BRAMI 2 3 '' fcV V ro #e e Y ,e y M,,and M„ t “ r 10c Van Camp's Hominy 2 cans 15c —— \ Bars B.Ki.b 10c Sifted Peas Sweet and Tender 2 cans 25c ch \ S ™ 2 "" 23c Marshmallows 17r Coin®'*’ 1 33c Macaroni •SStfU'Jaf 5= <* Our Mother's Cocoa ILB -10 e 1 Chromium Fruit Bowl l A A*"' \ P°9e 3 ' Lucky Lad “ 2 ™ 15c 1 I m \ O I Pk n * ' Vanilla Extract -i r\ Large-iri 3 Bars Palmolive Soap B I PENNANT Ur. rTICG S Medium Bottle |(Jc Bottle |yc 1 Pkg. Super Suds 1 _ ’ #W V X SYRUP Preserves “r 19c 5 sr- Crystal White Soap l A M \ rreserveb 7c 1 Jf \ 6 1 11/,-lb. *1 r Stokelys Pureed Baby Food Can -| Q c AllforOOC \ .. \ can J£■ Wyandotte W 2 p -15c \ .r o cW a ' \”3 / C S '°- S - Mp “ a “ 2 25c PIES 25c \ frU JOQ c \ Pumpkin S 3 S 25c rZ:‘""T" \ \ Vegetable -3 S 25c ,„ \ . ar#9 uS \ Van Camp s™ 3 S2sc Jk!iEllE:i®\ cc\ Salad * 25c -10 c h0...m,.. i iWdldorf 6 2 5c C*plf](W l V‘ w FREt\ JL ||U ,f V.■ ORT STANP ALBVM •50 FOtfICN 1 ' f Ofa* Wk ® ;8 k B*B k STAMPS • BRONZE MEMBERSHIP BADGE U . * * details here * * f t Jose, Htl 3 WHMW IVORY SOAP $t A5 PRVrvnfxKlTF9 3 Cakes 17c * ac * *

THE INDIANAPOLIS TIMES

PAGE 29