Indianapolis Times, Volume 46, Number 156, Indianapolis, Marion County, 9 November 1934 — Page 31

NOV. 9, 1934

SLOW COOKING WILL IMPROVE FOOD^ FLAVOR Inexpensive Meats and Some Vegetables Bettered by Method. Now that cool weather makes the kitchen a comfortable place even when the oven is lighted, the drudgery has been removed from preparing appetizing dishes that require slow cooking This applies not only to Inexpensive cuts of meat, which, with long cooking and herb seasoning, can be made as succulent as tenderloin. but also to several vegetables. Commodities as plebeian as parsnips or potatoes can be made quite festive by being composed into slow cooked oven dishes. How many housewives know there are 140 attractive ways of serving potatoes? One of these, a casserole dish, is suggested. Parsnips with Pineapple Scrub and scrape four parsnips boil twenty minutes and cut in halfinch slices. Fill a buttered baking dish with alternate layers of parsnip and pieces of pineapple, sprinkling each layer with brown sugar and cinnamon and putting in a few dots of butter and flour nibbed together. Sprinkle a little salt on top. Half fill the dish with bouillon stock or water. Bake In a moderate oven forty-five minutes, or until parsnips are tender. Scalloped Potatoes For a family of four have three cups thinly sliced raw potatoes. Cover the bottom of a baking dish with slices of bacon and place an onion in the center. Fill with layers of potato slices, dotting each layer with tutter and sprinkling with salt and pepper. Fill the dish half way up with milk. Cover with bacon slices and bake for an hour in a moderate oven. Apple Souffle Make applesauce of tart apples, using the least possible amount of water, sweeten to taste, let it grow cold and pi sj through a strainer To two pints applesauce, add one tablespoon lemon juice and the beaten yolks of two eggs. Beat for several minutes, turn into a casserole and bake twenty minutes in a moderate oven. When cold, cover with the two egg whites beaten with a tablespoon of sugar and a teaspoon of lemon juice. Spread over the apple mixture and brown in the oven. Baked Squash Split small squashes in two the long way and scoop out the seeds. Arrange them in an old oven pan or pie tin. put a piece of butter in each and bake about half an hour. Serve one of these halves to each person with a generous portion of butter. Have enough for second helpings. Leftovers are very good when heated and seasoned with butter, salt and paprika.

OPENING The Original NUT STORE Featuring Nuts, Nut-Meats, Glace Fruits, Fruit Cake Ingredients Hecat horn’s Hand-Made C andies Black Walnut Meats, lb 49c New Pecan Meats, lb. .">9c 6th Consecutive Year on Pennsylvania Street The Original Nut Store Palace Theater Bldg.

Unborn i| HENS “ 1 4c All Size Springers Lb. 19< FLETCHER SMISER POri.TR v 2315 E. 10th St. CHerry 4540.

SHE ATE AIL-BRAN TWELVE YEARS WITH FINE RESULTS Delicious Cereal Relieves Constipation Read this very enthusiastic letter: “Something like eleven or twelve years ago. I began eating Kellogg's All-Bran. When I started, it was called simply Kellogg’s Bran, and I believe it was one of the first products of the kind on the market. “My friends often laugh at my fondness for All-Bran. It gives auch a cUan taste in the mouth, and I do not feel satisfied until I have had my All-Bran. “If the Kellogg Company should ever stop manufacturing All-Bran, here is one who would be greatly disappointed.”—Miss Amy Person, University Park, lowa. Science says that All-Bran provides “bulk” to exercise the intestines. and vitamin B to further aid regularity. Also iron for the blood. The “bulk” in All-Bran is much like that of leafy vegetables. How much safer than taking patent medicines—often harmful. Just eat two tablespoonfuls daily for most typo* of constipation. For serious cases, try it three times daily. If not relieved this way, see your doctor. Sold In the ped-and-green package. At all grocers. Made by Kellogg in Battle Creek.

PLANKED STUFFED EGGPLANT WILL GRACE AUTUMN MENU

The “mellow fruitfulness” of autumn is something the poets dream about. But it’s the good cooks who really glorify the subject. Autumn offers such a wealth of gay j and colorful, rich and luscious vegetables that they inspire imaginative housewives to flights of culinary : genius undreamed of through summer’s lanquid days. Consider the rich autumnal beauty of the eggplant for example. Here's a vegetable lovely enough to ' have deserved a more romantic name. With its sleek, glossy, purple exterior, it’s as rich in autumn color as bittersweet or sumac. And its pale yellow interior offers a wealth of goodness to the cook who has the imagination to see all its varied possibilities. Planked stuffed eggplant Is as new and interesting as it sounds. And its even more delicious than it looks. For luncheon or dinner, it is an unusual and most satisfying entree. The recipe follows: 1 large eggplant 5 tablespoon* butter 3 tablespoons flour I tup milk Hi rups crated American cheese I tablespoon crated onion 1 tablespoon tomato ratsuif S eec Salt, pepper Whole onions, rooked and buttered Broiled tomato halves Mash potatoes Chopped parsley Wash the eggplant and cut it In half lengthwise, through the stem. Scrape out centers, leaving halfinch shells. Sprinkle shells with salt and invert them. Cook eggplant center until very tender; mash and drain. Make a cream sauce with the butter, flour and milk. Add to the mashed eggplant with the cheese crumbs, onion anrf catsup and egg yolks. Season to taste. Fold in beaten egg whites. Fill the shells which have been rinsed with cold water and thoroughly drained. Bake in a moderate oven. 350 degrees, about one and one-quarter hours, or until souffle is done. Place the hot shells on a large plank and surround them with the onions and tomato halves. Force hot seasoned mashed potatoes through a pastry bag to form a border all around the rim of the plank. Place in a moderate oven, 350 degrees, about ten minutes to thoroughly heat all vegetables. Garnish the onions with chopped parsley and serve the plank at once.

TOMATO SAUCE 1 rnp tomatoes 1 teaspoon .sugar 6 or R peppercorn* A bit of bay-leaf 1 cup meat stork , 4 tablespoons butter 4 tablespoons flour Salt Cook the tomatoes and seasonings for twenty minutes; then strain and add stock. Combine butter and flour, and when browned, add hot liquid and serve with croquettes.

SAVE MONEY BUY CANNED GOODS WHOLESALE Libby's R. D. Peaches, 2'j Cans, Doz $1.89 Washington Peas. No. 2 Cans, Doz 95c Green Beans. Cut. No. 2 Cans. Doz 84c Pumpkin. No. 2’j Cans, Doz. 89c Hominy. No. 2’a Cans. Doz. 89c Salmon. Select Pink, Doz . $1.30 Pork and Beans. Tall Cans. Doz 80c Libby's Kraut. 2*2 Cans, Doz. $1.25 Libby's Country Gentlman Com. No. 2 Cans. Doz. .. $1.45 Libby's Tomato Juice. Doz . 85c Vegetable Soup. Tall Cans. Doz 99c Tomato Soup. Tall Cans, Doz. 90c Tomato Puree, No. 1 Cans. Doz 60c Tomato Juice. Bottles. Doz. 45c Catsup. 24 Bottles. 14-Oz. . 51.98 Red Beans. No. 2 Cans, Doz. 80c Libby's Bartlett Pears. No. 2 '2 Cans. Doz $2.20 Spaghetti. Tall Cans. Doz . 95c Libby's De Luxe Plums. 2*2 Cans. Doz $lB5 Pineapple. No. 2 Cans. Doz. Sl.Bo Libby’s R. D. Peaches, No. 2 Cans. Doz $l5O Libbv’s Crushed Pineapple. 9-Oz. Doz 90c Libbv's Homogenized Baby Food. Doz 98c Cash and Carry. Dozens or More, No Less. LEWIS R. DOLL 800 Madison Ave. Comer McCarty St.

Stuffed Breast of Veal Offers Inexpensive Dish

Cooking With Moist Heat for Lengthy Period Recommended. A delectable and at the same time an economical meat cut is the breast of veal w’ith a pocket for a dressing. Veal is very delicate in flavor and it needs to be cooked by just a tittle different method than is used in cooking beef or pork or lamb. All cuts of veal are better if they are cooked in moist heat. Never try to broil a veal steak or chop; it just won’t work. A certain amount of fat is re- 1 quired to broil any piece of meat, j and because veal comes from a j young animal it has not acquired the ’ finish” of the older beef animal. “Finish” is the deposits of fat over the exterior and through and around the muscle fibers. Then veal has quite a bit of connective tissue which, while it is tender, does need long slow cooking in moist heat to soften it as well as s o develop to the full extent the deli- j cacy of flavor. To Prepare Stuffed Breast of Veal Have a pocket cut in a breast. Wipe with a damp cloth, sprinkle the pocket with salt and fill wdth a dressing made from these ingredients: I cup bread crumbs Yt lb. salt pork, chopped 1 tablespoon chopped onion Salt and pepper 1 tablespoon minced parsley 3 tablespoon melted lard Tie the meat into shape and place Creamed Celery Cabbage Boil two cups of coarsely chopped cabbage for ten minutes in salted water, then drain. Make a white sauce by cooking two tablespoons each of butter and flour in a cup of milk. Cook for five minutes, add j one-quarter teaspoon of salt, mix heat and serve.

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THE INDIANAPOLIS TIMES

on a rack in a roasting pan that has a cover. Place in a hot oven until nicely browned, then cover and reduce oven temperature and cook until tender, about two hours. Quite the right touch is added to any veal dish if you have some sour cream on hand to use as the liquid in making the gravy. There is a subtle blending of flavors which gives an indescribably delicious sauce for veal chops or roast.

Watch for Our Neon Sign CAPITOL Poultry Cos. CBCC dressing rifkfa delivery HENS * A ri'Lv Lb. I 4c No Delivery ■ it JB on This Item “ FRYERS A C Leghorn Lb. 1 Large Supply Yon ng _ DUCKS IS anrt Alive LJj ra SB P SEESE_ I W Youne as egg TURKEYS Lb. /Hi 8 Lbs. and Up. Follow the Crowd 1018 South Meridian St. DREXEL 3030

HIGH RANK IN FOODS EARNED BYjAROTENE Carrots Best Source of Element Which Repairs * Body Linings. A yellow pigment called carotene, to be found beneath the rich oldgold skin of pumpkins and in carrots, yellow squashes, sweet potatoes and red and green peppers, turns into Vitamin A after it is eaten, and becomes ttw- most valuable food element to offset infections of nose, throat, eyes, sinuses, ears, and all body linings. “The function of Vitamin A in the human body is to maintain the integrity of the epithelial tissues—the tissues which form linings. The Vitamin A in codliver oil or halibut oil that we give children comes, apparently, from carotene in the green sea plants that the fishes eat,” states the bureau of home eco-

Regal Stores Bring to Indiana Housewives A NEW SERVICE IN FOODS Announcing Another Complete A Complete Sunday Dinner Menu NEW REGAL STORE * Variety in Appetizing Foods for the People of East Indianapolis • Easily Prepared at a Small Cost E. W. Deuser, 1362 N. Olney St. e , n . 40k DOLE’S ICED PINEAPPLE JUICE STANDING 818 ROAST^MUSF in* °3 f 25 h do*ws F* °lB m'inutei' tjT'the We Suggest pound for rare beef. 22 minutes to the pound for medium or 25 minutes 1 Save This reeled whole potatoes to the roasting pan. Nh 1 SD I Recipe “ OF BEEF Doles Pineapple Juice 2 27c Tender Choice Meat Ree-l Green Beans Cut Stringless 2 23c T & T Pan Biscuits 8 Biscuits in Pkg. 5c I.C I Raspberry Preserves x*** l i-- 19c Regal Coffee That Finer Blen<l Lb 25c Pork Loins Lb. 15c - - For an economical roast. Whole or rib end. Star Hams Lb. 21c f* Economy Lb. I'T. Armour’s. Serve with candied sweets. Whole Sodas Pkg. |# C or shank half. I W< ■ W p :155!5?“...“ 24 ' : Flour cJsu°u, S79< . “ 14c Jello A.UW, 317 c Baby Haddock Lb 15c e C, p- 07, Fillets. Fresh frozen. 5UQar Fine Granulated J Bag fa! C | Fresh Vegetables | Hominy van camps 2 N Sa™ 15c CARROTS Tomato Soup 03mpb€ll ' s 2 15c Nice and Fresh Salad Dressing Little Sport Qt - 25c 0 E| r Fancy Blue Rose Rice 2 Lbs - 11c Yellow Onions sLte5 Lte 11c Gifigef Ale No P ßoi™hTrge 3 Bots.' 25c Nice size. IKb pA Celery Cabbage =a<*sc Rutt©lf Gold Brook in %-lb. Prints Lb. Jjc Celery Hearts 2 Ecte l3c Hoosier Gold Butter Lb. 33c 3 to 4 in hunch. Cabbage 3 Lbs 5c A Happy Breakfast Combination ■ Solid heads. Potatoes 15 Lb. 15c Buckwheat Flour 2 Pkgs. 19c u. S. No. 1 .Michigans. McKenzies. 20-oz. pkgs fj CELERY Vermont Maid T 23c '* Large Bunches Can, and maple syrup, . 3e fgk. COFFEE ML Bird Seed V. 7®llllPr I JL C Del Monte Raisins ° Seedless, A A ~ TOILET*” Bird Gravel Pkg., 10c io-o : a J Cakes | C BISQUICK 2sx 33c 29 Get Hand-Cut Rock Crj-stal SjTup Pitcher for 25c and IJIH 111 sales slip showing purchase of 2 pkgs. Bisquic k mailed to manufacturer. POST TOASTIES' 3 2s= Cle^ er This Beautiful Chromium Fruit Bowl Instant Postum ! 3 Bars Palmolive P !1 A 3 ' 1 I kg. Supei OllirL Cleans Best Because it 5 Glant Crystal White I I i s >lade of Pure SeisAS3.SOVALUE AH 99 C 5 ***• 29 c 3 Cans c wAm Ckl Prices ■ I Isl ° ■ W '4l fc7 A W WWW 'Jg J 1 Beech Grove markets i >"

nomics of the United States department of agriculture. Carrots are best of aU the vegetables for carotene. Squash comes next, then pumpkins and yellow turnips, these laboratory experts say. When it comes to a choice of leafy j vegetables, the slogan should be “the greener the better." Although ] the yellow color of the carotene | seems lost in the green, it is there, 1 and also in red peppers and tomatoes. , A generous portion of at least one green or yellow vegetable a day is needed to provide the necessary carotene.

I VERY SPECIAL! HENS 4 I.Tghorn Uj I M p 3-lb. and l p W Spring DUCKS t§ f" GEESE Lb - J Jjc Free Dressing Special Prices for Restaurants and Churches I WEST STREET POULTRY CO. 40 Years Same Lneatinn II N. West St. l.ilKolri 9609

Baked Bean Croquettes Press the contents of one can of oven-baked beans through a sieve. .Add three tablespoons tomato catsup and one teaspoon horseradish Shape into balls. Roll in soft, sifted bread crumbs, then in beater, egg

*EHSE <<& fJZf LI - 5496-5497 cP M qi Al ITY MEAT MARKET 26-28 N. Delaware v\ OLEO MARGARINE 3 Lbs.. 21c ARMOUR'S MELROSE SMOKED PICNICS 13c Fresh Picnics 10c Smoked Hams ]j>£ Chuck Roast ££ 10c Boiling Beef _6c Veal Chops. 10c; Rst., 10c Veal Breast 7c Lamb Stew Gc Shoulder, 10c; Leg. 15c Silver Cham- Cook's | Falls Pat Edge pagne Gold- Sterling I city Kairnns Henry Beer Velvet biumc S'] .49 s■( .75$ 1 .895-J ,99.51.99|5-J -99‘S-J .99

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! <diluted with two tablespoons cold water), and again in crumbs, Fry in deep fat for about one minute. Bananas Fight Arid Bananas have an alkaline effect on the body and thus help prevent acidity in the body.