Indianapolis Times, Volume 46, Number 168, Indianapolis, Marion County, 23 November 1934 — Page 28

PAGE 28

BROWN BREAD IS SUITED TO SEVERAL USES Suggested for Sandwiches and With Dry Kind of Mince Meat. Sp.cv Drown bread Is a versatile delicacy that will be equally popular for Sunday morning breakfast.lunch or tea Cut Into sandwiches and spread generously with cream Cheep, mixed with the chopped nuts If you like. Here's an easy rer.pe made with a dry mince meat. Steamed Brown Bread I t nr I psrkac* <tr mine* meat and Vi Mip otrr bailed almnit Art. I tup flour. I tra.pnon salt, t Iratpoon %oda. t rapt rornmral. Vi rip molaura. 1 pint milk. Break mirsce meat Into pieces Add cold water. Place over heat j and stir until all lumps are thoroughly broken up. Bring to brl-k boil; ron'inue boiling for three minutes. nr until mixture is practiraliy drv. Allow to cool. Sift flour once measure, add salt and soda and sift a rain. Add commeai and mix thoroughly. Add molasses and milk gradually to dry ingredients. Blend thoroughly.

•liisl iii linn* kr toiii* ijjjjl 11-l’irrt Tjj| V,,< S, < i#79' 'TOP ofT your Thanksgiving dinner table A with this handy decorative compact nut set. It consists of K nut pickers, a cracker and a highly polished, carved from a tree, container. It is a very new idea for the table, and is worth much more than 79c. JMI!L_ 8= 137 W. WASHING lUN SI # SS

' No THANKSGIVING FEAST is Complete without CRANBERRIES What does Thanksgiving mean to the lover of good food? Turkey or a meat roast certainly. Cranberries most emphatically. Some like the luscious whole or stewed cranberry sauce, made in ten minutes. To make it right use this recipe. “10-Mir*w*" Cronbrry Sauc* S’*w*d Cranbrn.i So l 2 cup* .1 wattr and 11,I 1 , to 2 cup. of twgar together S minute., then add 4 cup! (armor Crioborriei. Bail without .tiering IS minute, r* usually .ufficienti until all tha .kin. pep open. Remove from Are when the popping .top., and allow the *auce to remain in the vo.tel undisturbed until coal. For those who like their cranberry sauce strained and in jelly mold form, follow this recipe— Jellied Cranberry Sauce 4 cup* cranberrieo 2 cup* water 2 cup. granulated sugar Bail cranberries with water until berries .tap popping. Strain through Ana sieve; add .wgar and stir; then bail rapidly far 8 to 10 minute* —at unlit a drop tell* en a cold plate. Turn at once into a wet meld; end coal. Buy your Eatmor Cranberries today and follow the tested recipes given above. QUALITY GRADED AND TRADE MARKED

liven the dinner plates now can carry out the Th anksgiving motif, with turkeys providing the decorative scheme. This table is set to recall to diners Thanksgiving in the country—and can be set appropriately even in a city apartment.

Hy ST A r’ ire Undoubtedly a great hunt preceded the very first Thanksgiving dinner. Pheasant, partridge, duck and venison and rabbit were all plentiful in New England—more so

SMALL FOWL IDEAL FOR HOLIDAY FEASTING

; giving fare for the modern small ‘ amily. They are no more difficult to cook than chicken or turkey. It's best to broil the smaller ones either whole or in halves and serve : on toast with an orange jelly sauce. The larger ones you roast as you do chickens and serve in much the same way except minus the usual savory dressing. Game birds are served rare, but not too rare. One good way to cook them is in casserole. There’s little fat, so brown small birds or the joints or large ones in hot butter melted in a heavy frying pan. Then pack in a casserole and pour but- j ter over. Cover closely and roast j in a hot oven (400 degrees) for two | hours. Allow one pound of butter j to five pounds of meat. Guinea hen, although not a game i bird, has a gamey flavor and may be 1 roasted, too. An onion, a few stalks of celery and three or four table- i spoons butter dropped inside either guinea fowl or pheasant before roasting give a delicious flavor. Take them out before you serve the bird. The slightly fishy taste common ! to wild ducks can be overcome byrubbing them with a cut onion and ! putting a few uncooked cranberries | in each duck when roasting. Wild j rice is grand with duck. Game needs as accompaniment any tart sauce or jelly and green salad. Vegetables and potatoes had better be a separate course at this meal. The breast of game birds is large and full and will carve nicely into several portions. Venison, properly cooked, and served with currant jelly sauce is '

Watch for Our Neon Sicjn CAPITOL Poultry Cos.

NOTICE! Shop at the Capitol for your Thanksgiving Poultry. We are very proud of our large, choice selection of Holiday Poultry, and are prepared to serve our patrons with prompt and courteous service. We have a complete line of Turkeys. Pucks. Geese. Hens. Roasters. Chickens and Springers. Our police will he as usual -HIGHEST QIALITY—LOWEST PRICES. Open evenings next week till fl o'clock. rnPP PRESSING rfltC DELIVERY FRYERS , h *J C and Hens lo° EGGS’” 25 ORDER HOLIDAY POULTRY EARLY Follow the Crowd 1018 South Meridian St. DR exel 3030

2 cup* cooked Rice 1 teaspoon salt 1 cup grated cheese Pepper " less M* l * ,p F ,s\ lj cup chopped peanut* Vi cup buttered crumb* V 1 AOt 00 ) Mi* first six ingredients with enough milk to moisten (about one tablespoon). Shape, roll in buttered crumbs, bake in moderate oven. Place on a hot platter, garnish with slices of stuffed olives and parsley, and serve with hot tomato *auce. , Temperature 3JO deg. F. Time: Twenty-five minutes. Yield: Six servings. • All who have received the colorful new book, "RICE Delightful Way* to Seri c It” have been thrilled. Thrilled with the "discovery’* of Rice as a Flai or Extender! Thrilled with the new conception of Rice as an economical source of abundant energy! Mail the coupon for YOUR copy NOW. Southern Rice Industry, New Orleans, La. I Please send me free copy of your colorful new | | book, "RICE--00 'Dtlightful Tayt to Sent It. ” j 'JUt ■—| * r tn c, -~ ! MAIL COUPON L_ I

THE INDIANAPOLIS TIMES

' the most delicious of the wild meats. It is easily digested too. The saddle or loin is considered the finest cut. Plenty of fat is an indication of good quality—in fact, venison can hardly be too fat. The saddle, larded or rubbed with melted butter, usually is roe.sted and served rare. The haunch also is often roasted, but should be well done. Steak should be cut about half an inch thick and cooked like beef steak—broiled, pan-broiled, or fried, usually rare. FRESH EGGS Small, per doz 30c Standard, per doz 33c Extra Large, per doz 37c Frys ami Large Hens, lb. ...25c Thanksgiving Turkeys, on order, lb 25c BOYER'S HATCHERY ~

42 N. PENNSYLVANIA Call RI ley 6045 I Heat Lb.l 2 ] /2C I TILL NOON • '■* Fresh Ground MSI BEEF, 2 ibs. jS C f I Veal Swiss if STEAK, Lb. I SJc | Fresh Ground an p Veal Loaf,2ns.25 e f Pork Loin | Roast, Lb. I Z'/2C | Tenter Cut I P’kChops,2ais.svs c p IBuehler’s n n BACONJ;K_4iI c j Bushler’s s q Bacon,l y

| | Be Sure the Name on Bottle and Cap H are the Same . 9i " ,n A*' ,v > POU? BIStIfUTOi V •JheAtSuyeui ?\£ iA. IVII t K

HONEY USED TO REPLACESUGAR Product of Hives Better Suited for Some Types of Food. Using honey as a substitute for sugar or molasses in home cooking will give delightful results, provided certain general rules are closely followed, according to Miss Aneta Beadle, extension nutritionist of Purdue university. Perhaps the chief advantage of using honey instead of sugar, especially in cakes and cookies, is that they will remain moist for a much longer time and the flavor will not deteriorate. In fact, it improves with a reasonable length of storage. All honey may be substituted for sugar in cases where the amount of sweetening material is small, such as muffins and bread. In cakes, cookies and other pastries where sweetening is necessary, other things must be taken into consideration when using honey. Honey and sugar differ in their

fi 7' HAS TRIPLED / ( THEIR TURKEY I l BUSINESS I SMOKED M during the past^/ PICNICS Sugar Cured i l if $ Shankless LD * I— —— BY SELLING THEIR FAMOUS Mmi g Hi*s, _ 4-POINT BLUE RIBBON TURKEYS Tk 8 1 IS% WSk ©1 The 4-Point Seal is your guarantee of ab--11 H Pjrijh ij aj| |L solute satisfaction: At our thrifty prices ™ can you afford to serve less than the best at your Thanksgiving Feast? PLACE . tfjSj JSM YOUR ORDER NOW at your nearby lender | L H JrjS ft Kroger Meat Market. DON’T WAIT .. . JuicV Cuts fgj we’ll sell more than ever ® ® this year! Roiled Rib Roast Lb 25c g l .1 We will also have a comSwiSS ROSSI kb. 17c I~y U&*Uiilhun[ I pletc assortment of fancy Tender. Juicy Shoulder quality Ducks, Geese and Ground Beef Lb. 10c Roasting Chickens! For Loaf LOOK . . . SPECIAL OFFER ON CHRISTMAS CARDS! PLACE YOUR THANKSGIVING MEAT ORDER NOW! By plaeing your order NOW for your pick up your order you get 15 Christmas Thanksgiving meats, at your Kroger store, Cards and 40 Seals in a beautiful box FOR you can make a real saving on a fine box ONLY 10c . . . Hurry—the supply of cards of Christmas Cards and Seals. When you is limited! Pork Loin Roast = u>- 15c LOIN ROAST, extra choice Lb., 18c Mince Meat Lb * 15c Oysters 23c Armour’s Star. Bulk Solid Pack r , c . , AVONDALE Extra Special FLOUR s- 77c CREAM and I INE GRANULATED TWINKLE SUGAR 10 4Bc Both If ws for IYC COUNTRY CLUB ROLL —BUTTER 30c r A ||nO COUNTRY CLUB *°JP e PUMPKIN 2 15c Lb. IQc AVONDALE 3-Lb. Bag, 55c French Brand Coffee, Lb. 23c | 1 I Urn Mm Cans | V AVONDALE COUNTRY CLUB Kraut Grapefruit 2 23c 3 s ?™*} 1, 3r ®ad 22f 5c Milk Qt., 6c j/fgQ Country Club; New Size Fresh: Vitamin “D” gold medal Royal Dsssert, 3 Pkgs., 19c Cocoamalt Can, 25c Assorted Flavors _ _ _ mm m* Angel Food Ea, 39c ■ iOUr Wheaties 2 PkgS., 21c He? Grace: 13-Egg Kitchen Tested | Coffee Lb., 31c Baking Powder 20c 24-Lb. Sack Country Club: Vacuum Pack Royal: 16-Oz. Can $1.09 Flour 95c Seminole 4 Rolls, 25c T I Country Club: 24-Lb. Sack Bathroom Tissue ORANGES 8 & 33c Sweet Potatoes 4 Lbs l9c Onions 3 Lbs loc Red Yams Yellow Globe Apples 6 Lbs 2sc Potatoes 15 P ec k 15c Fancy Rome Beauties tL 3. No. 1 Round White Celery 2 sta,ks 9c Head Lettuce 2 Heads lsc Fancy Michigan Crisp. Solid Heads GRAPEFRUIT Jaa. i. 5<

chemical composition. Sugar contains no moisture or acid, while honey consists of different types of sugar in solution with water and a certain degree of acidity. By using the following general rules any recipe may be adapted to the use of honey: Measure honey always in the liquid form. For every cup of honey used, reduce the liquid in the recipe by one-fifth. One cup of honey is as great in sweetening power as one cup of sugar. Use one-fourth to one-half tea-

CHICKENS “11 c To Boil Leghorn w a HENS “13° Plenty of Parking Space Poultry at Lowest Prices FREE DRESSING City Poultry Market LI. 4979 111-13 North New Jersey Street

spoon of soda with each cup of honey. Increase the amount of salt by one-eighth to one-quarter teaspoon.

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