Indianapolis Times, Volume 46, Number 162, Indianapolis, Marion County, 16 November 1934 — Page 27

NOV. 16. 1031

DINNER MENU SUGGESTED FOR THRIFTY FOLK Cost of 25 Cents a Plate Made Possible by Unusual Dishes. Here* a dinner with two unusual dishes with which von can regale mx person* at a cost of only 25 cents each HakM Ham Mi'* with hprir+i (.In# \tf Rah 4 ***##( FnUfati with Hnttar “JV Fltr*4 C I*# H##H l?r Data and Nat Pn*Mrf IV nnu-TiM V And here are the for the two toothsome unusual dishes: Ham Slice With Apricot Glare Have a one and a half-pound slice of ham cut about half an inch thick. Lav it in a shallow baking dish or glass pie plate, and stick wi*h twenty cloves. Pres* fruit from a No. 2 can of apricots through a sieve, and pour over the ham Bake m a slow oven. 325 degrees, for from one to one and a half hours, basting several times with the apricot puree. Date and Not Pudding Scald 2'i cup* of diluted evaporated milk in a double boiler, arid 1 * tab.cspoona minute tapioca. ** cup sugar and a few grains of salt, end cook fifteen minutes, stirring often. Crumble six graham crackers, add and conk a minute longer. Cool slightly, add 2 beaten eggs. cup chopped dates and ' cup chopped nut Pour into a buttered haktng dish and bake in a slow oven. 325 degrees, for thirtv minutes Serve with top milk or light cream.

1.1h.r. _ _ FRYS '*l6" HENS 13" Plenty of Parking Spare Pnnltry at Lowest Prices IRKF DRESSING City Poultry Market LI. 4979 111-13 \nrih Jmrmmr hi re#t

Van (amp's CHILI CON CARNE ? Mexican Style

It’s savory—it’s tan* taliiing! Try it the next time you want to cause excitement at the supper table! All ready to serve it’s a whole, satisfying meal in itself!

ONE POUND Makes 2¥t Pounds! A pound of frosh cranberries will make two and one Half pounds of sauce; they also make idool jelly •TO-MINUTr CIANMtfV SAUCI I S<iM Cr*wb*rr.> 10-l *■ top of **■* nf TV* to 2 cue* of toper tapatoar S too* 0 90 A cup* Earner Cro.barna*. SeA antoov* Murof (5 minato* a**pMy *u#k***t' ***a o 0 to* *k** pea ppm la*owe f**p Ara Ke too c *pi mg top o*o alto** b# teaca to -—* ia too vaoaal oAtorbaO ***♦! cael. For perfect cranborry jelly follow this recipe: CtANIMfY >fUY Coe* c*aearrtoo ***•! ms* —onto 3 cap* aator for coco S cap* bare*a* Stop* to* i*ca torougb a reify Oa* M**n<* {a*ca otto Aoef to bailing pemf App •*• cap ivyof fpr *ocO 2 cap* t#c#. tto until luflOf i* 0 ujv*o Pel toitofy tor 5 wmato*. Saar tato gto* toPbtorv ■ or crockery l*etot e*fl epaar fte sure and ask year fruit or grocery dealer for free roerpe cards. Quality Graded ant Trade Marked

EXPERT SUGGESTS OYSTERS RAW WITHOUT SAUCE

p ■ ———————— #HrT -bk. Mr 4 WSak \ m

From Billv the Ovster Man. New York. On the half-shell, raw, is tie best war to serve oysters, say authorities—but they can be cooked, if not rooked too much.

•/ \ FA Srr< irr There's man in New York who's made a fortune out of a lifetime association with the oyster. It s even longer than that, for his father was an oyster man before him This mans been called Billy the Oyster Man so long that he's nearly forgotten he ever had another name. Potentates and princes have eaten oyrtW at The tables m his restaurant. and if Billy had had his way about it, they would all have eaten them, newly-opened, on a bed of crushed ice without any sauce at all. only maybe a dash of lemon juice.

EASY METHOD GIVEN TO COOK FLOUNDER Little Effort Required for Fish Delicacy. With very little bother flounder can be prepared into a delicacy that would delight the most fussy gourmet. for the flesh of this fish is one of the most delicate of all foods. If dinner needs to be ready in a hurry, it helps a lot to have the fish m filets. Any market man will separate the meat from the bones and in that form it is easier to esti- j mate how much one should buy, for there is no waste. Perhaps the easiest method is to dip the slices in melted butter and | place them in a shallow pan under a medium broiler. The fish is better rooked that way than when fried on top of the stove. Serve with melted butter containing a little lemon and chopped parsley.

ITALIANS USE OLIVE OIL IN COOKING POT ROAST Veal or Beef May Form Basis of Dish. Veal is the favorite pot roast meat of Italian cooks, but beef may be prepared in the same way. Have a piece of loin meat rolled and tied. Put equal parts of butter and olive oil in a frying pan. barely enough to keep the meat from sticking and brown it on all | sides. Put into a pot with half a cup of tomato juice or tomato paste diluted with water. Sprinkle with salt when half done. Cook very slowly. A three-pound piece requires nearly three hours. Add tomato juice from time to time, having only enough liquid to keep the meat simmering. Cook your vegetables in separate dishes. USES~OF CHEESE CITED Combines With Many Other Foods in Tasty Sandwiches. Cheese sandwiches are made with cheese in slices or in paste, softened by a little cream, fruit juice or salad dressing. Cheese pastes may be combined with nuts, pickles, jams or jelly, marmalades, peanut butter or crushed fruits. Cheese sandwiches , may tv toasted or plain.

Billy shudders at all cocktail sauces, but as a concession to public tastes, serves a very simple one, seasoned mostly with tabasco. Billv says oysters never should be opened long before they are eaten, and never should they be cut with a fork. When you serve oysters you must plan your meal with consideration of their food value. The oyster contains ome of all the food elements—piv>tein. carbohydrate, fat, minerals and vitamins. When you sit down to an oyster stew or an oyster scallop, you dave in the oysters and milk a very nourishing dish in a somewhat con-

CHEESE GINGERBREAD 1 run iral'd fhM rnp surar 1 mp mild molasses 2 mm floor 1 teaspoon od--2 teaspoon* (Inter ><j teaspoon salt *4 rup water Rub chpese and sugar together, add molasses, place in double boiler, and stir until cheese is melted. Turn into a mixing bowl, and add dry materials. which have been mixed and sifted, alternately with water. Bake in buttered muffin tins or a shallow pan.

HOT HOUSE OFFERING NEW CROP OF LETTUCE Fifty Acres Grown to Supply Demand in Indianapolis. The new crop of hot house leaf lettuce is now ready. There are fifty acres of lettuce grown here under glass. The first, crop is earlier this year than usual and the quality is excellent due to the continuous sunshine. There are three crops of lettuce grown each winter with the spring crop of tomatoes. The demand this year has been greater than it was; a year ago due to the unusually low price. This organization has a membership of eighty growers, and employs between 400 and 500 local men in planting and harvesting crop CHEESE MELTED ON PIE Dairy Product Suitable With Any Pastry. An/ pie may be served with a cube of cheese or any one of the cheese garnishes. Cheese may also be used as part of the fat in pie crusts. Grated cheese may be sprinkled on the top crust just before the pie is done, in time for the cheese to melt. Peach Dessert Drain the syrup from canned peaches and press them through a sieve. Add a little lemon juice, then beat in beaten egg white, one egg white for a small can of peaches. Serve in glasses and sprinkle with chopped nuts.

CHEESE SURPRISE 2 -np (rated American cheese 1 tablespoon butter 1 beaten e(( teaspoon salt 'j teaspoon mustsrd >i teaspoon paprika <1 alires of bread IS slices baron To grated cheese, add butter. egg and seasonings and mix to a paste. Spread thick on bread and put a piece of bacon on top of each. Bake in a moderately hot oven for five to eight minutes. Serve very hot with relish or pickles.

BANISH COMMON CONSTIPATION WITH DELICIOUS CEREAL Kellogg’s All-Bran Brings Relief Look out for headaches, loss of appetite and energy, sallow complexions, sleeplessness. Frequently, these are warning signs of common constipation. If neglected, your health may be impaired. Today, you can rid yourself of common constipation by eating a tempting cereal. Laboratory tests show that Kellogg's All-Bran furnishes “bulk” and vitamin B to aid regular habits. All-Bran is also riA in iron for the blood. The “bulk” in All-Bran is much like that found in leafy vegetables. Within the body, it forms a soft mass. Gently, this clears out the intestinal wastes. How much better this is than taking patent medicines! Two tablespoonfuls of All-Bran daily will usually overcome most types of common constipation. Chronic cases, with each meal. If seriously ill, see your doctor. AllBran makes no claim to be a “cureall.” Serve All-Bran as a eereal, or use in cooking. At all grocers. In the red-and-green package. Made by Kellogg in Battle Creek.

THE INDIANAPOLIS TIMES

centrated form. Consequently, the rest of the menu should be made up of foods which will supply ballast or roughage. Oysters make splendid luncheon and supper hot dishes. Serve a crisp piquant pepper and grape salad and a jelly roll for dessert, and you have a fine meal. Baked Oysters Twelve large oysters, 2 tablespoons cream, 4 tablespoons white wine, 1 teaspoon anchovy paste, 2 teaspoons grated cheese, 1 tablespoon grated lemon rind, 1 tablespoon butter, cup coarse stale bread crumbs, ' 2 teaspoon salt, V* teaspoon pepper. *i teaspoon paprika. Put butter into a small sauce pan and melt without discoloring. Add cream and stir until very hot. Add wine, lemon rind and anchovy paste. Put half the sauce into a small buttered baking dish. Put oysters on the sauce and sprinkle over half the cheese and bread crumbs. Cover with remaining sauce and season with salt, pepper and paprika. Cover with remaining crumbs and cheese-and bake in a hot oven <4OO degrees F.) until the top is nicely browned. Serve at once. Pepper and Grape Fruit Salad Four sweet, green 1 cup grape fruit pulp. 4 cup diced celerv, 2 tablespoons broken nut meats fuse any nut except peanuts), curly endive, mayonnaise. Cut .slices from stem ends of peppers and remove seeds and white pith. Mix grape fruit pulp, celery and nuts with a little mayonnaise and fill peppers with mixture. Arrange on bed of endive and top with more mayonnaise.

RABBITS DRESSED | Oc I HENS lndmna EGG S I 3to .■> Lbs. Turk gy s Cracked 14 24 c 19-1 [springDUCKS 16c lb - I FREE DRESSING I Our Prices Are Based on Better Quality and Service. Wholesale Prices to Churches , Clubs and Restaurants I Hoosier Poultry Market! 107 N. ALABAMA ST. LI-1881 |

So Tasty! So Delicious! SALADS * That Are Made With • PHOENIX 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 DRESSING 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. •Ask for these products by name at your independent grocery or delicatessen store. Packed by SCHNULL & CO, INDIANAPOLIS

CANDY RECIPES FORM SUBJECT OF NEW BOOK

Hundreds of Confections Described in Volume by Allen Prescott. “Candy Recipes,” anew book by Allen Prescott, is filled with directions for making several hundred different candies. It tells how to make caramels, fruit candies, hard candies, taffy, cream candy and other confections. Reading a recipe for candying grapefruit nnd reveals what a pity it is that these potentially toothsome things should ever be wasted. These recipes are from the new candy book: Apples on a Stick One can com syrup. 2 cups sugar. 2 tablespoons vinegar, U -pound butter, pinch of salt. Put these ingredients in a sauce pan large enough to keep them from boiling over. Boil until the candy is brittle when tested in cold water. Take from the fire and add one tea- ! spoon vanilla. Have the apples washed, dried and on sticks. Dip them in the hot candy and place them on waxed paper. Bran Fudge Squares Four squares chocolate, 1-3 cup i butter, 2 eggs, 1 cup sugar, % cup flour. 1-3 cup bran, ’i cup nuts, 1 j teaspoon vanilla. Melt chocolate i over hot water and add butter. Beat | eggs until light. Add the sugar and beat again. Add chocolate and butter, flour, bran, nuts and vanilla. Pour into a greased pan. The layer should be 1-3 inch thick. Bake in a moderate oven (375 degrees) for twenty minutes. When partly hardened cut in two-inch squares.

VERY SPECIAL! HENS 1 g) Lb. I /c 3-Lb. and I p ?5 KS Lb. 15c GEESE I W Free Dressing Special Prices for Restaurants and Churches WEST STREET POULTRY CO. 4(1 Tour. Same Location II X. AVest. St. Lincoln 6<H>

CHEESE MUFFINS X tahlr spoon* butter 2 liMkpmri nnt 1 b.aten nr 4 tiblespoons AmtrtttD r her if < (rated! 2 rnps fleer 2 teaspooni bakini powder. 2-3 teaspoon salt 1 rap milk Mix butter, sugar and beaten egg and cheese. Mix and sift remaining dry ingredients and add alternately with milk. Bake in muffin tins twenty to thirty minutes in hot oven 400 degrees.

Banana Pie Mix one cup sugar with two heaping tablespoons flour. Add two cups warm milk, beaten yolks of two eggs and pinch of salt. Place in double boiler. Cook until it is a thick custard. Take from fire and add one tablespoon butter. Have a baked crust ready. Slice a layer of bananas in the bottom, cover with custard and repeat until level with top of crust.

ENOUGH CHOCOLATE TO ICE A CAKE 189 MILES HIGH.. of OUR MOTHER'S PURE BAKING H|ggmOCOIATE our lOi , . _ PRICE ON FINE Rich in flavor, Q 1 A I IT V BAKING JH jfjPj Puife Wk CHOCOLATI A |§ sensational buying \‘’BSSmKF ' W • scoop of GOO.OOO ' 2 -ib. ' I packages enables ns to flne product Devil’s Food Cake manufacturer of Our Mother’s Chocolate guarantees to refund double your money, if you do not find "Our W/00J\ Mother's” as good as, or better, than any baking chocolate you have ever Chocolate Chiffon Pie used. ___J FINE GRANULATED Standard Pack ■ ■ mm l Ck m pr , . jugsr iu 4oc ■ " COUNTRY CLUB ROLL 2 1,23 c Butter "ttJT JOt FRENCH BRAND Country Club m m u * 4% *4 MILK Coffee Dated Lb. 2ic Vitamin D Added POPULAR BRANDS Cigarettes 8 Pkgs. 96c I Country Cub COUNTRY CLUB . _ _ OATS Peaches 2 ca ns ! 33 c Quick Cook or Regular AVONDALE - 17 c Flour 24-Lb. Sack 79c Small Package, 8c COUNTRY CLUB FLOUR, 24-LB. SACK. 93c Jewel Coffee Lh - 21c LUX Del Monte Peaches 2 7c SOAP ln Heary Srn,p A Cakeß Layer Cake Each 21c Devils Food Bar LIIX FlakSS lg pU *- 22C — h > Milk - BISQUICK Pork and Beans 4 ran* 19C I Ask about the Rock Crystal Country ci'ib—ln Same Syrup Pitcher which may be j. ■ ■_ mi ~ % p* secured with the purchase of Chocolate Grahams Lb. 25c n„-n:.k Mint Patties Lb. 17c 2.9 c Chocolate Covered m ORANGES Floridas 2 DOZ. 25c Potatoes 15 b ck 13c Emperor Grapes 2 ->>• 19c U 8 No. 1 Round White Large Clusters Apples Lb 5c Carrots Bn " , ‘ h 5c Rome Beautv* and Wmesaps Fancv California Sweet Potatoes 4 Lb * 10c Celery Hearts 2 15c Nancv Halls Crisp-Tender BANANAS Ripe Fruit lb. 5c COUNTRY CLUB Smoked Hams 1 9vr BUTT HALF LB., 22c Swiss Steak “19c Chuck Roast Lb 15c Ground Boos Lb 10c Young and Tender For Loaf Rolled Rib Roast 25c Frankfurters Lb 12 */ 2 c Bxtra Qualit. Armour s Fresh Picnics Lb lie Pan Sausage Lb H^c Sma.l—Lean All Pork

KROGER STORES & PIGGLY WIGGLY

Top with meringue and brown ln moderate oven. Or top with whipped

B “My family insists on Amerand delicious go odness. Every package is made to World’s Best.” Remember At Your —put Americans on YOUR Grocers shopping list! WiIFTT 71 t

PAGE 27

cream. Sliced peaches may be used instead of bananas.