Indianapolis Times, Volume 46, Number 156, Indianapolis, Marion County, 9 November 1934 — Page 30

PAGE 30

COMBINATIONS PROVIDE FIELD OF NEW FOOD Suggestions Include Steak and Bananas, Pork and Pineapple. When ycu bee in to feel that there's nothin* new under the siln In the way of food for the family three times a day, do a little experimenting with new combinations. Even the good old standbys become interesting if served with a different accompaniment. Does the nme sort of gravy always go with a certain kind of roast in your home? There may be a reason for thus standardizing your menus, but don't forget that the element of surprise lends zest to a dinner as it does to most things, if the surprise is a pleasant one. Get out of the rut In cooking. Just because you’ve always served pork chops and apple sauce is a very good reason for substituting crushed pineapple tiie next time you cook pork chops. Become flavor-conscious and you’ll have a lot of fun working out new combinations. Bring on the roast beef next time surrounded by brown pears sprinkled with grated cheese. The idea of serving fruit with the meat course offers infinite possibilities and there are no hard and fast rules. A broiled steak is all the better for the company of bananas, cut into slices and cooked in butter until they are a golden brown. With roast pork, serve orange cups filled with a mixture of orange pulp and mashed sweet potato, topped with a marshmallow and placed in the oven long enough to heat. Don't slight the vegetables.! though. They too may appear in new combinations. Vegetables take on a richer flavor when cooked with meat. One good way is to stuff them with finely chopped meat. You've probably cooked stuffed peppers and tomatoes, but have you tried baked stuffed celery' root? Or i cabbage leaves stuffed with ground beef? For that tired of cooking feeling, try anew dish—even if you have toj invent one!

Pm ENN. Ri. 6045 Smoked icnics % uc.ir Currd 9| I.EPHONE— RI. 6045 Fresh Ground 2u> s . 15c sage Lh. I 2V 2 c Tender BEEF \ C Inn k Roast W Z’/lC# LEPHONE—RI. 6045 I Lb 17c I Steak Lb 23c |Ts. VEAL^ : 14- )

The Best of Crackers So delicious . . . and so different .. . and so much better than any other 1 cracker >ou can serve! Hade with lots of real count " ~ — brought to you so crisp j '<* / TTYA *r * ■ * n s “ s X . V ’ best** value package with all the goodness sealed in. Make soup, salad, drink or dessert taste so J nint h better. Ask YOUR Grocer for “Americans.”

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PROPERLY APPOINTED DINNER TABLE BASED ON SIMPLICITY

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Simplicity is the keynote of beautifully appointed dinner tables. The wise hostess uses an attractive centerpiece and then adds nothing more in the way of decoration. Her handsome linen has ample oportunity to show itself. For instance, a sterling silver bowl filled with white lillies, four matching candlesticks form the centerpiece of this dinner table. The design on the glassware matches the pattern on the white damask cloth.

LINER BERENGARIA'S CHEF GIVES RECIPE Mowbray Pie Combines | Meat, Gelatin and Pastry. This recipe for Mowbray pie is from H. Marty, chef of the steamship Berengaria, who described the dish as a meat pie that has long bepn popular in England. The main ingredients are equal quantities of cooked ox tongue, raw veal and pork cut in small pieces and seasoned to taste with salt, pepper and Worcestershire sauce. Line a casserole with pastry. Lay in the meat. Garnish with slices of red pimentoes and gherkins; moisten with brown gravy or soup stock put on the top pastry and bake about an hour in a slow' oven. Let the pie cool; make a little opening in the top and pour in prepared gelatin. Servd cold. MARSHMALLOWS MAKE PUMPKIN PIE BETTER Molasses and Ginger Included as Ingredients. If you're feeling dressy’, you can doll up a pumpkin pie so that its country cousin wouldn't recognize it on the table. Try this pumpkin pie with marshmallows: Add two-thirds cup sugar, onefour cup dark molasses, one-half teaspoon salt, one-half teaspoon cinnamon and one teaspoon ginger to two cups canned pumpkin tor half the contents of a No. 3 can). Add two beaten eggs, one cup milk and one-half cup cream, and heat in double boiler. Pour into tin lined with pastry and bake at 450 degrees for ten minutes, then at 325 degrees for thirty minutes or till set. Cut twelve marshmallow’s in halves and lay over top. Return to oven until marshmallows are browned. COTTAGE CHEESE GIVEN PLACEJNPUMPKIN PIE Filling Cooked in Double Boiler and Baked Later. Here's a good way to make a simple country pumpkin pie: Smooth one-naif cup cottage cheese, or pass it through a sieve, then mix with one and one-third cups canned pumpkin. Mix twothirds cup sugar with two-thirds teaspoon salt, two-thirds teaspoon ginger. two-thirds teaspoon cinnamon and one-fourth teaspoon nutmeg. and add with two beaten eggs and one and one-third cups milk. Heat in a double boiler and pour into a pie tin lined with pastry. Bake, having oven hot. 450 degrees, for first ten minutes, then reducing it to 325 degrees for remaining time, about thirty minutes or until a knife inserted comes out clean.

Long Cooking Improves Quality of Pork Chops

Suggested as Basis for Meal Classified as One Dish. Pork chops need a lot of cooking. With careful preparation, they can be about as nice as any meat in the world. Most men like these meaty chops. They are just hearty enough to be welcome fare on cool days w’hen there is a tang in the air. Roasting chickens, the less expensive cuts of beef and stewing lamb are other meats to think about. Pork Chop Ensemble Scrub sweet potatoes, boil them' for fifteen minutes, peel and slice j them. Brown pork crops on both sides in a frying pan. Wash and slice . tart apples and cut out the cores. Lay the browned chops in a casserole or any baking dish. Cover them with apple rings and over these lay the potato slices. Season with salt, paprika and a little brown sugar. Bake about half an hour in a moderate oven. A good top layer and one that would make the dish more festive is canned asparagus tips. Baste occasionally with liquid from the bottom of the dish. Serve apple jelly with the chops. Chopped Beef Cakes A pound of chopped beef will ; serve three. Season it with salt, pepper, Worcestershire sauce and a little grated onion. Beat an egg yolk with two teaspoons flour and j mix into the meat. Form into cakes and fry in butter.

Delicious Brown Betty/ made with Jack Frost Sugar “Mv husband is a great BROWN FiETTY fan. And we have it so often on crisp fall days that I’ve become a regular BROWN BETTY expert. “I find that it’s important to use Pure Cane Sugar to dissolve quickly and evenly to develop fully the luscious flavors in the fruit. “I always use JACK FROST Granulated for both the FROST is ioo% Pure Cane Sugar. It says so on every package.” Tb Nttiooal Sugar Refioiag

THE INDIANAPOLIS TIMES

LAMB PATTIES 1 pound chopped shoulder lamb 3 tablespoons grated onion Slices of bacon 16 teaspoon paprika Salt Pepper Add salt, pepper, paprika ar.d onion to chopped meat. Mix well and form into small cakes. Place a slice of bacon around each and fasten with a small skewer or toothpick. Cut points in the top edge of the bacon slices. Place on broiler rack about three inches from flame. Have the oven regulator set for 350 degrees. Broil for ten or fifteen minutes.

SUGGESTION GIVEN FOR ’ SUITABLE WINTER DISH Cream of Corn Supreme Favored to Start Meal. Here’s a dish that makes a wonderful beginning for a winter meal. It is cream of corn supreme, prepared as follows: It is cream of corn supreme prepared as follows: Simmer together the contents of one No. 2 can of corn, one-half cup celery, one slice onion and two cups water for twenty minutes. Rub through a sieve. Add to two cups thin white sauce, and season highly. Just before serving add one slightly beaten egg mixed with one cup cream, and heat in double boiler. Serve in bouillon cups with a spoonful of whipped cream on top.

PLUM PUDDING GIVEN Many Ingredients Go Into Favorite Dish for Christmas. Some persons never can feel that a plum pudding is a plum pudding with the proper Christmas character to it unless they have personally

REDUCED OT ABUS* ID v / I liljjlfl i PRICES %rrßWr Our 75th Anniversary Continues With a Big Canned Foods Sale OE A rUCC lona Brand No. 2Vi OQ. (Doz., $1.69) Ju Cans Zrf C. PINEAPPLE (Dos!,‘ C |2.00) 2 3St SALMON SPINACH (doz., si.io) 3 29 c String Beans (Doz -* 89c) 3 X; J 23c Tomatoes (Doz - 89c) 3cU 23c Peas (Doz '* $L 35) 2 cans 2 23c Corn (Doz " sUo) 328 c Cheese Mild Wisconsin Lb. 15c Sugar Fine Granulated—Bulk 10 Lbs. 49c Navy Beans ™ 10 u, 39c I For All Baking 24-Lb. _ 10113 ■ IOUr Purpose Bag / B. .JL JL om Silverbrook Country ~ OUTTOI Print Lb., 31c Roll U>jrfe i* rT m V Case ■•Aw Charge—ln Licensed Bottle .j g CIJLY ■ Beer Stores Only *0 W Margarine Keyko Lb, 9c Rumford Powder Can 19c Raspberries Black 2 29c Pork & Beans A&p 3c, 25c SOAP CHIPS 53 K: 27< Sardines Blue Peter 4 Cans 25c Eggs Every Egg Guaranteed Doz 2sc Yukon gl a"£" p^ ! cS' s . i!;S 8c Crackers SS£g 2 pK:l7c DILL PICKLES SS ■ 2 & 27 c Pabst-Ett Cheese 2 35c Fresh Milk <m. 6c 8 o Clock Coffee 21 c Grandmother's Bread “£sc PURE LARD 2 • 23c BEST FOODS CALUMET MAYONNAISE Baking Powder far 93c Can 2. Jl C Cigarettes pop. Brands i carton $1,20 Swansdown Flour pkg 27 C White House Milk 3 J a a n “ 17c Baker’s Coconut p** 13c Ann Page Donuts ™ l a a re ° d r | c Log Cabin Syrup J2.0z.0n 23c Chocolate Drops Lb. 10c Maxwell House Coffee * Lb.3| c Sparkle Gelatin 6 25c Jello, Assorted 3 pkgs. |g c This Beautiful CHROMIUM FRUIT BOWL I Chromium FRUIT BOWL 5 Giant BarS CRYSTAL WHITE SOAP |~~53.50 y a | U e | LEG O'LAMB s P & . u, 17c BEEF ROAST Ch Tuf k u. 14c Lamb Shoulder Roast Lb lsc Chickens „ llk w F tK;„„ “ 23c Lamb Rib Chops Lb 21c Oysters SoMPack pt 2sc Lamb Patties Lb 21c Bacon SSL'ffii, Lb 29c PORK LOIN ROAST VstSf i*. 14c POTATOES 1 : - .sic 225 c Grapefruit 64,0 S1 “ 4 lor 17c Vfipjf Bananas Ripe YeUow 4 Lb! 25c California Oranges 344 Si “ 001 25c Michigan Celery 3 tsse 10c

put in all the good things that go into plum puddinbs. For those who recipe: feel that way about It, here’s a Combine one-half cup grated raw sweet potato, one-half cup grated raw carrot, one-half cup suet, onefourth cup molasses and one-fourth cup sugar. Add one-half cup chopped vacuum packed walnuts, one-fourth cup thinly-sliced citron, one-fourth cup currents, one-fourth cup chopped candied orange peel, and mix well. Add two tablespoons white grape juice and two well-beaten eggs. Sift together three-fourths cup flour, one-half teaspoons salt, one-

fourth teaspoon baking powder, onehalf teaspoon cinnamon, one-half teaspoon nutmeg and one-tourth teaspoon cloves and add to first mixture. Pour Into a greased pudding mold, cover and steam three hours. FRESH EGGS Small, per doz 29c Standard, per doz 32c Extra Large, per doz 35c Frys, Full Dressed, lb 27c Fresh Butter, lb 27c BOYER’S HATCHERY ~

NOV. 9, 1934

.. j. ’■ *S&r-' Ta,E >, I AND MAINTAIN 1 I STRONG BONES I I NOTHING EXTRA I sy.J Write, phone or come to K §f|J the Wilson sMilkpremium H store for catalog and recipe Vs 1 book. This new book also Fi PH tells all the benefits you ||j I|f| and your family derive from H using Wilson's IrradtMeJ Mg Hx Evaporated Milk for baby Eg . -.1 feeding, cooking and all Hj ftjl other miik and cream needs. R Ett Indionopolii, Indiana J