Indianapolis Times, Volume 46, Number 162, Indianapolis, Marion County, 16 November 1934 — Page 25

NOV. 1(5.1934.

JELLY MAKING NOW REQUIRES FEW MINUTES

Modern Method Assures Success in Use of Cranberries. Once upon a time making cranberry Hiy was a real event w the household You fairly held your breath while you tested It as It rooked. If you didn t lake It off the fire at just the right moment, it wouldn't jelly and the mold which was planned to be the beautiful accessory for Sunday dinner would flatten and perhaps drip on to the best tablecloth when it was .served. Os cotirse, there is nothing like that any more in any household where the modern ten-minu*e method is used. Because we are so sure of results, we probably make Ily two or three times as often as we used to and plan to keep It on hand right through the winter months. When I say ten minutes, I mean ten minutes from start to finish—not ten minutes cooking. Pick over the berries and wash them In a strainer or a colander, put them in the kettle, add onefourth as much water 1 cup of water to a quart of berries; and rook them over a moderate heat until the skins break. This takes six or seven minutes. You then press them through a Steve wrnh a wooden spoon, adding one half as much sugar as you have hemes tl cup sugar to 2 cups berries), put this back on the fire and stir until the sugar is dissolved, ahotit one minute. Pour into a meld and set aside to cool. If you like to have the skins on the hernes. you can cut the time stilt more as you will not need the two or three minutes time for straining the fruit. Provide Dessert Basis There are any number of desserts 1 which can be made from cranberry jelly or sauce. Acranberry whip is one of the simplest and is one of the' best to plan for the children's lunch or supper. Because of the mineral 1 salts, especially iodine and the appreciable amount of vitamin C which cranberries contain, we like to use them sometimes in the chil-; dren's diet, particularly in the win-1 ter time when many other fruits are not so plentiful. A cranberry whip comes in nicely for an emergency dessert, when unexpected guests arrive. If you have some Jelly or sauce on hand, it is such a simple matter to beat the white of egg stiff and to fold in enough jelty to flavor. This mixture can be piled in sherbet glasses and makes an attractive dessert. Another quickly made dessert is cranberry shortcake. For this we, usually use the unstrained sauce, i Rich biscuit dough may be cut into 1 thin rounds. The rounds should be; put together in the pan with a spread of melted butter between them. After they are baked about twelve minutes in a hot even, they will separate easily and the filling of cranberry' sauce may be put between this. On the top there may he the sauce and a garnish of whipped cream as well. Raking bananas with cranberry

LI. 5496-5497 Grenwald’C!/ Zm \ ql |9f Cottage Butts J Fancy Chuck Roast lOc VI4VI Boiling Beef Gc Back Bones 5c Beer Veal Roast l_oc sp * cia J-L„ Vtal Chops l_oc Kdg7 Leg of Lamb. 15c Sttw, 6c $1.49 Swiss Steak K r„ d 15c. S Z. 2<* Ch *"£f ne — Smoked Hams 15c *Lio Fresh > Cr.,m JE*" I Picnics i B “ tt>r si.B9 \ J Eggs 2 Doz. 47c Sterling I ||f V ■■§ p Mln srtnn. Falls C ity Bacon 2 Lbs. 37e ’ ■ 1

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CHEESE POSSESSES HIGH NUTRITIVE VALUE

Ssßl Ik l&J flp Jastti

—Trom Hovel Lexington. New York The piping hot WfUh Rarebit i* one of the most savory smelling dishes that can he prepared to tempt the appetite.

Balzac once said that starving genius had been kept alive in its garret more than once by the cheapness and high nutritive value of ; Dutch cheese. One wouldn’t want to live on Dutch or any other kind of cheese exclusively; but you could almost, it is such a concentrated form of milk, and so rich in vitamin A and high in ralcmm and phosphorous. And there's more. Dr. E. V. McCollum. famous specialist, points ’out that the pastoral peoples of the world, whose diet has consisted mainly of dairy products, have, without exception, had the finest physical development and lived the 1 Ipngest. There’s no more satisfactory way to finish a perfect meal than with crackers and cheese and black coflee. And then there's cheese souffle, vhirh makes an ideal course to follow the salad or may be served with the salad. For informal supper, nothing ever can take the place of Welsh Rarebit. Serve it with a crisp green salad such as French endive with a piquant French dressing, plenty of black coffee and a fruit tart, for a man's party, though women will enjoy it, too. One tablespoon butter, Vi pound English dairy cheese, ’i teaspoon salt. J t teaspoon mustard, pinch cayenne pepper, J .i to \* cup beer, 2 egg yolks.

sauce provides a moot delicious and unusual combination of fruits. The bananas should be arranged in a greased shallow baking dish, and the sauce should be spread over and around them. Add just a little water if the sauce does not. spread easily and bake in a hot oven, 450 degrees, about fifteen minutes until the bananas are tender. Another delicious use for cranberry sauce is in combination with i hard sauce to use with a cottage pudding. Following are recipes for both parts of this dessert. Cottage Pudding H rnp bnttvr ■x rap sugar 1 (If •5 rnp mtlk 2‘* teaspoon* baking powder Vi teaspoon flavoring 111 rap. flour Cream the butter, add the sugar and the egg. Beat thoroughly, and

Melt cheese in chafing dish or double boiler along with butter and seasonings, stirring constantly. As cheese melts, add beer slowly until creamy consistency is obtained. Just before removing from heat add yolks of eggs which have been well beaten. Serve at once on crisp hot toast. While we are on the subject of cheese here is a recipe for cheese fondue which will serve as a luncheon standby. It makes a splendid impresison on a chance guest and the ingredients always are in the house. One and one-half cups soft bread crumbs, J 2 cup milk, Vi cup grated cheese, 3 whole eggs, 2 tablespoons butter, > 2 teaspoon salt, few’ grains pepper. Separate yolks from whites of eggs. Cook crumbs and milk together until hot, and smooth. Add butter, cheese, salt and pepper and rook until cheese is melted. Remove from fire. Add yolks of eggs beaten until thick and lemon colored and mix thoroughly. Fold in whites of eggs beaten until stiff and dry. Turn into a buttered baking dish and bake 25 to 30 minutes in a moderate oven, 350 degrees. When firm to the touch the fondue is done. Serve at once in the dish in which it was baked.

add the milk alternately with the j flour and baking-powder sifted together. Flavor, and bake twentyfive minutes in a shallow pan, or forty minutes in a loaf-cake pan, in a moderate oven 375 degrees. This cake should be eatery while it is fresh. Cranberry Hard Sauce 1 cup powered sugar 1 nip Isl-minute cranberry sane* 1-3 rup butter Cream the butter, add the sugar gradually, then the cranberry’ sauce and beat until very light. Cranberry Sauce 1 quart (4 rup.) cranberries J rup* water l!i to 2 cups sugar Boil sugar and water together five minutes; add cranberries and boil without stirring, five minutes is usually sufficient, until all the skins pop open. Remove from the fire when the popping stops. I For a thinner sauce, just bring ’ water and sugar to a boil—then add 1 berries and let them cook uptil they stop popping. C H EESfTPROVI DESTA TANARUS, PROTEIN AND VITAMINS Food in Concentrated Form Aids in Cutting Cost. ' A pound of cheese represents the casein and fat of a gallon of average milk, it is pointed out by H. C. Sherman of Columbia university. Cheese is thus a valuable, concentrated food, and economical when | compared with most other foods of I animal origin. Cheese is rich in both proteins and fat. and exceedingly rich in vitamin A. Cheese is very rich also in calcium and phosphorus. Cheese should be eaten with intelligence under which conditions it may well be used as a general staple article of food. As the food value and digestibility of cheese become better know’n it should come to occupy a much more | prominent place in the typical American dietary than it does at I present.

THE INDIANAPOLIS TIMES

KRAUT OFFERS MOST PRIZED FOOD ELEMENTS

Three Vitamins and GermKilling Lactic Acid Among Contents. The wise housewife has learned the need for feeding her family a well-balanced diet, and not one simply made up of bulky foods without regard for these mysterious but all-important vitamin values. Sauerkraut meets that vital factor of richness in vitamin and mineral values plus bulk. For many years sauerkraut has been the subject of scientific research in food laboratories of leading colleges and dietetic establishments. It is described by scientific ! food authorities as ‘‘a bulky, succulent vegetables, containing a lac- 1 tic acid that is extremely beneficial in keeping the intestinal tract free | from disease producing germs, and one which contains an abundance of the important vitamins A, B and C.” It is rich in important minerals, such as calcium, phosphorus and iron. Cabbage in Best Form Sauerkraut is simply nothing more than fermented cabbage, and cabbage has been one of the most important foods of mankind for centuries. In speaking of sauerkraut, Dr. Harvey W. Wiley, for so many years a noted student of food values, said, in part: “I think there is no form in which cabbage can be used to such advantage as sauerkraut. I wish, too. that the lovers of sauerkraut w'ould eat it raw r . It is much more wholesome that way and I think it is more palatable. All the vitamins which it contains are preserved in the raw' state. “The slight acidity of sauerkraut also safeguards against the destruction of the vitamins in cooking. It is a well established fact that vitamins resist high temperatures much better in an acid medium than they do in a neutral or alkaline medium.'’ Having this high food value and because of its economy, sauerkraut is finding its way on to the table with increasing frequency in combination with other foods. To many persons kraut is best known as the inseparable twin of spareribs or pigs knuckles. Asa matter of fact, there are scores of tempting sauerkraut combinatiins in general use. Following are a few savory recipes, including the ever-popular spareribs combination, w’hich show how sauer- j kraut can be used as a basis for dishes that are ttmpting as w'ell as healthful: Sauerkraut Beef Roll Two or three pounds of round steak cut three-quarters inch thick. Sprinkle salt and pepper over it. Cover with thick slices of bacon. Place as much kraut on this as possible and roll up and fasten with skewers. Put in covered roasting pan with a pint of water and bake one hour in a moderate oven. Then thicken the liquid with flour. Garnish with lemon slices. Sauerkraut With Apples S cup. sauerkraut 2 apple* 4 tablespoons brown sugar Take a casserole or any baking vessel, grease the bottom with butter, put in a layer of sauerkraut, add a layer of sliced tinpeeled apple and sprinkle with two tablespoons brown sugar, then add another layer of sauerkraut, apple and sugar. Cover and bake in a moderate oven. Serve hot. Tomatoes With Sauerkraut Cut thin slices from the stem ends of smooth, medium sized tomatoes and scoup out the pulp. To a quantity of bread crumbs add an equal quantity of sauerkraut. Season with salt, peppe and a few drops of onion juice, and fill the tomato hollows with the mixture. Place stuffed

Sugars are always clean ands protected as they should be In sealed packages—sparkling. niIIWWA wholesome, sate. 33J Rtfiasd by Tbs National Sugar R*flnlnq Cos. of If.

THE FIRST CROP OF THE SEASON HOT HOUSE leaf lettuce (Rich in Vitamins A & B) NOW READY On sale at all leading Groceries and Fruit Stores. Quality is excellent, due to continued sunshine and favorable weather conditions. Cut fresh daily and delivered to your Grocer from our Hot Houses. Be sure to order a supply today and every day. It will be priced very reasonably. MARION COUNTY GREEN HOUSE GROWERS *., i.

VARIETIES OF CHEESE American Cheddar —Medium firm, slices well and is mild to strong in flavor. Used in hot dishes and sandwiches. Brick—Medium firm, slices well and is mild to strong in flavor. Used in sandwiches and hot dishes. Camembert—Creamy in consistency, spreads, rich, spicy flavor. Used in sandwiches, canapes, and as an accessory. Cottage—Soft, flaky texture, spreads, and is mildly acid in flavor. Used in salads and sandwiches. Cream—Soft, smooth, spreads and has a rich and mildly acid flavor. Used in sandwiches, canapes and salads. Limburger—Soft or creamy, slices or spreads, is strong in flavor. Used in sandwiches and as an accessory. Munster—Medium firm, slices and has a mild to strong flavor, used in hot dishes. Roquefort—F ir m, crumbly, mottled with mold, with a rich piquant flavor. Used as an accessory and in sandwiches. Swiss—Firm, slices and has a nut-like, mildly salt flavor. Used in sandwiches and as an accessory.

DIET AIDED BY FRUITS Possess Nutritive Value and Serve to Give a Bulk. We eat fruit because we like it, of course; but there are other reasons for doing so, reasons both aesthetic and physiological. Fruits have certain nutritive values and they serve other purposes in the diet. They have a delicate fiber w'hich gives a desirable bulk in the digestive tract, and, although they may seem acid to the taste, they are, with a few exceptions, alkaline in reaction.

tomatoes in a buttered pan, sprinkle each tomato with buttered crumbs, and bake for twenty minutes in a hot oven. Use a heavy bottomed copper sauce pan with a tightly fitting cover. Place in the bottom with the skin side up some sugar cured ham rinds; then spread upon them some sliced onions. Place on this a layer of kraut, seasoned, then a layer of spareribs, then kraut and continue until the sauce pan is nicely filled Add no water, but fasten the lid on as firmly as possible to avoid the escape of steam, thereby cooking the food in its own moisture. Cook for two and one-half hours.

Watch for Our Neon Sign CAPITOL Poultry Cos. rorr dressing rnu. t>ei,iverv hens SHRSr I iIC Vo Oeliverr | on Thi* Item FRYERS -TP Leghorn Lb. I Large Supply ■ LARGE SELECTION OF TURKEYS. DUCKS AND GEESE Special Prices to Churches, Clubs and Restaurants Follow the Crowd 10J* South Aleridian St. DEEXEL 3030

TURKEY LOSES FEATHER COAT AT HIGH SPEED

Expert Picker Requires Only Few Minutes for Work. B<J r nitcrl Pm* FT. WORTH, Tex., Nov. 16.—1 t may take your Aunt Amanda all morning to pick her Thanksgiving day turkey, but a professional turkey picker does the job in two to five minutes. Nor will there be any pinfeathers left. Turkey picking is a systematic procedure. As soon as the picker finishes w'ith the bird it goes to a finisher who complets the work. It is two weeks before housewives will start thinking about this principal item of the Thanksgiving dinner. But it takes a long time to pick 2.800.000 turkeys, even at two minutes each, so that next week ; Texans will start preparing their | annual crop for eastern cities. Texas is the largest turkey producing state. Its annual average S shipment is 1,600 cars, each car containing about 1.750 birds. In Ft. Worth alone more than 500 persons will busy themselves in a dozen plants in this prelude to Thanksgiving. Turkey picking is an art and a good turkey picker can make from $5 to $6 a day, depending on his dexterity. The trained picker takes the bird by a foot and with the stroke of the hand removes the feathers from that leg. He shifts hands and strips the other leg. a halfdozen jerks along the breast and

Our 75th Anniversary Sale Continues With [§£ TrT Another Host of Great Values ZL MILD WISCONSIN gjf||§ CHEESE Lb 15c ||Q|WMM| Pabst-Ett Cheese Plain or 2 IC. 35c y * .JgMfPF Cheese Kraft’s or Borden's 2 33c HEINZ “57” SALE BIG FLOUR SALE HEINZ SOUPS lONA FLOUR. r?~2cans2sc 2 e 77c Ketchup 2 L":: 25c ,4 bS!lßc flour io-Lb. b** 4 ic Puddings ShEST can' 3oc Gold Medal or Pillsbury’s Mincemeat Lbc * n l9c 5 Lbs., 27c 24-Lb. $ 1 OO _ . __ 10 Lbs., 49c Bag I *V # PICKIeS Fresh Cucumber Simnvfield Chili Sauce Bot. 25c ■■■ 24-Lb. qi> Tomato Juice 3 Cans 25c rLUUK Bag OjC SUGAR Fine Granulated to Lbs. 48c Short HpM Doz.OC Pf*i moc 60-70 Size O Lbs. 1 Ly y J Every one guaranteed JL tI Ul IC3 JL I Seminole Tissue 2 Rolls 13c Bisquic 28c BOKAR COFFEE u, 25c Sparkle Gelatin 6 plcgs - 25c Fresh Oysters rack pt 23c Bread Gra s!™e°d her ' B 5 £2? 5c Preserves ah’ 1 "*-!™ 3 L T ;* 49c BUTTER Pnnt b Lb k 31c C Kon ry Lb. 30c Cigarettes Brands ctn - $1.20 Jellies g Glass 10c Fresh Milk Qt 6c Red Circle Coffee Lb - 23c PURE LARD 2 u* 25c GOOD LUCK BROADCAST CORNED BEEF MARGARINE HASH Freshness Z Lbs. 31c || Z Cans Z9c | DC C O Circle City, case of 24 bottles, q .. i C DEH.IV *1.20 plus case and bot. charge ISOTTIG Jr \p LEG o’ LAMB Genuine Spring Lb. 19c LAMB SHOULDER ROAST Lb 15c LAMB LOIN CHOPS Lb 29c 0* l| I 0* JkJT E C Wad ley's Milk Fed - LnIU\CNS Frying or Baking Lb JL J C FRESH COTTAGE BUTTS Lb 15c BEEF ROAST cm,,* cut. Lb. 14 C PORK ROAST Picnic Cuts Lb 11c BANANAS Large Fancy Fruit 5 kbs. 25c Florida Oranges B ’ Lb - Bag 39c WAT h Idaho Baking Potatoes 15 * Lbcloth Ba * 32c H ead Lettuce <**.** h*** 2 for 15c Grapefruit Large, Juicy Florida* 3 for JQc mJKQTQEQH Cooking Apples 6 25c

back and he passes the turkey to the finisher. Dealers here foresee a small increase in price, but are not optimistic that the increase will be

2 cup* boiled Rice \ 1 cup pineapple, cut in cube* I ot shredded m fT ,1 ’ w 1 cup whipping cream / l 2* manhmallow* cut in quartet* / 1 t cup chopped eating ipple P v.F 541 cup *ugar ' The rice jhould be cooked until it is soft but not mushv. Mix all the ingredients, except the whipped cream, and let stand tor on r. hour. Told the whipped cream into the mixture just before serving. lii r nish with candied cherries. Noti: 'Whipped cream and cherry garnish miv be omitted. Red cherries, strawberries, red raspberries or peaches may be used in place of pineapple. Yield: Six servings —two-thirds clip. •Send now for a copy of the colorful new hook, ' RICE —2OO Delightful Ways to Serve It.” Learn how Rice adopts and extends the flavor of more expensive foods, making them go farther. Learn how' Rice gives quick energy, digests easily. tJSSS Southern Rice Industry, New Orleans, La. L I Please send me free copy of your colorful new 1 | book, "RICE-200 'Delightful Ways to Sene It.” j — = MAIL COUPON! ° ty

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very much over last year's figure*. Missouri. California an. thn northwest have good turkey rropr which will hold the pnre around last year's range, dealers believe.