Indianapolis Times, Volume 46, Number 168, Indianapolis, Marion County, 23 November 1934 — Page 26

PAGE 26

WINE USED IN STEAK GRAVY Sauce Paysanne Also Contains Mushrooms and Tomatoes. Strait sauce paysanne is glorified gravy to be served with broiled steak It requires Jour pounds thick steak one-qiar** r pound butter, two tomatoes pooled, one-half pound mushrooms, one teaspoon chopped shallot, one tablespoon olive oil. one clove trarlic. salt and pepper. Burgundy nine. Cook tomatoes in butter in a small covered pan. In a larger pan heat a tabio.-p*>on of butter. When not quite bubbling put in a chopped shallot. When shallot Is golden yellow add the mushrooms lour whole and the rest chopped. Reduce heat •nd add Burgundy a little at a time When the mushrooms are nearly rookeand arid a grees, one-filth at a time over a hot fire. Lower flame and keep sauce hot until steak is broiled. To a tablespoon of olive oil add a speck of garlic, salt and pepper. Put steak on hot platter, arrange whole mushrooms on top. add seasoned olive oil to the sauce, then drench the steak with it.

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SHREDDED WHEAT STUFFS TURKEY

F.ver since our doughty forefathers blunderbuss in hand, pursued the wily turkey, it has been the piece de resistance of the festive board And well it might be, too, for no matter how much the table has groaned with other good things to eat. the turkey has been the ne plus ultra of gastronomic delight. The ways and means of preparing a turkey have been discussed pro a lid con. Cooks have cudgeled their brains to devise newer and better ways to make it more appetizing. However, at present, culinary experts have set upon shredded wheat

as one of the most tempting methods of dressing King Turkey right up to the queen’s taste. 8 shredded wheat 2 teaspoons salt biscuits'rolled 1 2 cup of butter 1 tablespoon poul- ‘ 2 cup of boiling try seasoning water 1 , cup of minced parsley Put all ingredients in bowl in order given, except water. Pour water on gradually, stirring .while pouring. If a more moist dressing is desired, add more water. Chopped giblets may be added if desired. Makes five to six cups of stuffing. Note: Roast the stuffed meat or fowl, covered, in a hot oven 425 degrees until beginning to brown. Then add one cup of water to pan and continue to roast, covered until done.

MERINGUE PIE 2 cups cranberries < 1 cup raisins IVI cup sugar 2 tablespoons floor t Cut the cranberries in half, mij{ with the raisins, sugar and flour, and bake in one crust. When fruit is cooked, remove from oven, let cool and cover with meringue made with the whites of two eggs and one teaspoonful powdered sugar beaten stiff. Then slightly brown meringue in moderate oven.

THE INDIANAPOLIS TIMES

TURKEY'S LURE ENHANCED BY GOODCARVING Platter of Sufficient Size and Sharp Knife Lighten Task. fly XEA Service The young host, about to perform for the first time as carver of the Thanksgiving bird in the new home, may not relish the advice, but all the same, it would profit him to help in the creature’s scrubbing and cleaning.

Moreover, he should watch the trussing—all this in order to get the j “feel" of the joints and an intimate knowledge of the turkey’s anatomy before he tackles it. Half the drama of the dinner is the luscious brown bird as it comes to the table, so don’t, whatever you do. send it in in dejected slices. There are several little things that will smooth the way for the carver. For one, let some other member of the party serve the vegetables. The carver will put the dressing on the plates and if there ; is no maid, will serve the gravy, too. That’s enough for him to think 1 about. It will help, too. if the .carving knife is sharp. A dull knife always means embarrassment and , futile sawing. Be sure that the platter on which the turkey is placed is large enough and not overcrowded with garnishings. Unless the carver is an expert a small plater placed at his left on which he may put the legs and wings will make the process more comfortable. Finally, put the platter directly in front of the carver with the side of the turkey toward him, the drumsticks to the right and the neck to the left. Put the carving fork at the left, outside and above the host's silver, then the carving knife at the relatively same position at ; the right. The carver should plunge the I carving fork over the breast bone

at the highest point, force the I fork in deep, a prong cn each side of the bone to get a firm hold. Unless you have a strong, well-balanced grasp with the fork, the disjointing and the slicing of the white meat will be difficult. First remove the whole leg. thigh and drumstick. To do this, make a downward cut through the skin between the thigh and the body, continuing in a circular swing around the joint. With the blade of the knife force the leg back and cut through the ligaments holding the thigh bone to the body. A quick little twist of the knife easily severs the Joint. With another fork remove the piece to another platter unless the turkey platter is large enough to accommodate this piece and the wing. too. Remove the- wing on the same side in the same manner, making a

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circular cut around the joint close, to the body. With the fork still in position, cut thin slices lengthwise from the breast, beginning close to the place where the wing was removed. Work up the ridge of the breast, keeping the slices thin and parallel to the breastbone. Now remove the fork from its position over the breastbone and thrust it into the leg cut off. Sep--1 arate the drumstick from the thigh bv cutting down to the joint, pressi ing the point apart with the blade of the knife and cutting the ligaments. Again a quick twist and firm pressure with the knife does the trick of forcing the joint from its socket. i Cut the meat from the second i joint and drumstick in neat pieces, ; slicing parallel to the bone, j Make a wide incision in the apron | for serving the stuffing. ' Unless you are sure that the

whole turkey will be needed for the first serving, carve only one side at first and serve it before carving the second side. This keeps the other side hot for "seconds." Carrot Loaf Two cups ground raw carrots; three-quarters cup chopped broiled bacon, one cup steamed brown rice, two egg yolks, one-half teaspoon celery salt, two tablespoons minced sweet pepper, three tablespoons but-

DON’T LET COMMON CONSTIPATION DULL THE IOY OF LIVING Kellogg’s All-Bran Brings Relief Constipation takes the sunshine out of your days. It may bring headaches, loss of appetite and energy, sleeplessness, sallow skins, pimples. Fortunately, you can avoid this condition by eating a delicious cereal. Laboratory tests show that Kellogg's All-Bran provides two things needed to help overcome common constipation: “hulk” and vitamin B. All-Bran is also a rich source of blood-building iron. The “bulk” in All-Bran is much like that of leafy vegetables. Within the body, it forms a soft mass. Gently, it cldars out the intestinal wastes. How much better than dosing yourself with patent medicines. Two tablespoonfuls of All-Bran daily are usually sufficient. With each meal in chronic cases. If seriously ill, see your doctor —AllBran is not a “cure-all.” Get the red-and-green package at your grocer’s. Made by Kellogg in Battle Creek.

NOV. 23, 1934

ter. one tablespoon onion Juice. Ml* ingredients in this order, shape ill loaf, bake in buttered casserole.

Canned Food at Wholesale PRICES PORK & BEANS. Qt OQ 24 NO. 2 CANS P 1 RED BEANS. i OQ 24 NO. 2 CANS O 1 WASHINGTON PEAS, 24 (ANS 51.69 PHILLIPS MIXED VEGETABLES, 24 No. (t* -I 7Q GREEN BEANS. Q*| 70 24 NO. 2 CANS.. $ l O TOMATOES HAND PACKED. 24 NO. Cl 7Q 2 CANS 0 L O KIDNEY BEANS, 1 70 24 TALL CANS. <)L/0 SALMON. SELECT -| on PINK. DOZ and l.jU PUMPKIN. 2', CANS. QQ LIMA BEANS, NO. QQ 2 CANS. DOZ 0“C PINEAPPLE QQ CRUSHED. O-OZ. DOZ IfUC HOMINY 2'j CANS 7Q DOZ I “C Libby's Fruits Cheap DOZENS OR MORE. NO LESS. SEE OUR COMPLETE LINE AT lewis R. Doll 800 MADISON AVE. CORNER McCARTY ST.