Indianapolis Times, Volume 46, Number 168, Indianapolis, Marion County, 23 November 1934 — Page 29

NOV. 23, 1934.

LI. 5496-5497 GRENWALD'C! T 7n cs 1 IJtUIIV MEAT M\RK( I I Av* 1 26-2* N. DrUware I Armour s Metros* I W. .ll foil It nr nt ti nr it it It r Tnrltrti Pirnies 1 |> k* .>•! I —frir*f r**ht fr BEk 1"O ] / I hin Lc i * ’ it h niter. * fa. /2 | Creamery Butter Lb, 2871 WEEMND : Eggs, in Cartons 2 Dpi. 47c BEER Smoked Hamlets Lb. 18c specials Beef for Boiling Lb. 6c silver edge Beef PoTßoast Lb. 8c f*RtLE city Chuck Roast Lb. 10c $1.49 . Veal Chops. lOc Roast, 10c cham. velvet Veal Breast. 7c Leg Roast. 12 1 2 c s**7s Lamb Stew. 5c Shoulder, 10c • OOKS Lamb Leg. 15c Chops, 15c * ~2 Lbs. 37c r *“ jj 99

1/fl) It’s Time To Buy Your rjyjuW Baking Needs e for THANKSGIVING For this week-end Regal Stores make it so easy for housewives to avoid all those last- . minute disappointments by featuring a care--7 fully selected group of dependable baking A supplies ... and of course at rock bottom f G&jrjn The Regal Store in your community Is iBSFJfc ,• now taking orders for THANKSGIVt ING POULTRY. Place your order with a Regal store today and serve the best Now Under New Ownership 32nd and Central Ave. 2037 East Tefith St. Flour Guaranteed 2479 c 3 mjmi SUKMAID 15-Oz. T Tuffed or Seedless Pkgs. | g V Sugar Granulated to Lbs. 49c Swans Down e •'■■27c Coconut can 10 Baker's Yellow Label I REGAL BRAND\. Chocolate u-u=- <p c / JyA |Mj E Pure Vanilla iq c it 'vi Rumford r 12-01.1 p c EI \ Milk c " r “ a '*°” O Tan Ig_ , ijl Pet or Wilson O Cans |/C 01.1-Fashioned Kind. Enough for 2 Large 111 I I r . n M v7/\JM Jack Frost Brown 1 jpSS? Lb. IB JU / or 4X Sugar t| W V ' Mi I k Chocolate j V IBSEHtesS?' ,s Honey Grahams | ! 11 Pure wholesome Graham Cookies with / V 11 a rich coating of pure milk | Tomatoes X 325 c v a ?ue Lb. . j Chili Con Came. Van Camp', 3<Su2sc ) 1777777 I Macaroni Vd P c7r 2 Pk * 13c PUMPKIN Maxwell House Coll Lb 32c *% No 21/j Regal Coffee 25c j cans’ M,JC Lipton Tea ?32? '££ 25c > "I S 2L2?ed-TreeßipeMd on "ART Os COOKING Mid A+Sti AVR ORANGES Outside wrapper from 3-Lb Can Ivl- We have J ust received a carload of those THIN rined juicy /"D ICf3-Tb C *1 FLORIDA ORANGES—You’II like * VKISLU cin J<* their fresh flavor and abundance round Can, 21c jjgP%4L. a 1 8 a 39 . lachoy Sprouts Grape ( ruit ' 70-80 Size 4 for 17c 10c Celery Large Bunches 3 for 10c Lachoy Soy Sauce Celery Hearts Cris p 2 Bchs 15c e -oz. Bouie ]9c Sweet Potatoes Jerseys 3 Lbs - 10c French'* Cream Salad Celery Cabbage Each 5c MUSTARD _ —: = •s 9c Butter x-™ 1 31 e ■ - 10t l Veal Roast-16c _ \*eal Stew Economical to Serve Lb. 10c Soap Chips yf 0r lOf _ _ City Chicken Legs Cracker Crumbs Ea- 5C P Ji: (i C *1 *1 ' 2 Mm Mm C Swiss Steak Cut from Heifer Lb. 23c Ivory Soap O for 11- Star DeliteS Armour*-Boil or Bake 27c Metilaui SIK M ll* . __ _ A Fresh Oysters Extra standards pmt 2Jc A yM W MKk V UU M Ik IvX I Prices Above Good in Indianapolis, Beech Grove and Plummer's

HOLIDAY MEAL WILL PROVIDE OTHERDISHES Left Overs Can Be Made Appetizing by Care in Cooking. R’t \EA Service. t Really clever use of < left-overs from the Thanksg;ving turkey will justify *he initial cost of the bird and salve a slightly sensitive budget-ridden conscience. There’*: usually one meal 'rom good sized pieces, neatly arranged on a platter and garnished with cranberry jelly. With a hot egetable such as potatoes au gratin, a crisp salad and steamed pudding

THE INDIANAPOLIS TIMES

which may be a left-over, there’s one attractive meal that’s easy. The "pickings” on the bones and the little slivers of meat that break off in carving are what require manipulation if they supply meals that are to be interesting. Keep one precaution in mind when making left-over dishes. Whenever turkey or any fowl that has been thoroughly cooked is reheated, they are likely to be overcooked into a dry, tasteless state. To obviate this, any part of the made dish should be attended to x'fore the meat is dded. Luncheon Dish Turkey au gratin uses tiny bits of meat to advantage and will be good with baked potatoes for Saturdays luncheon. Two tablespoons butter, 2 tablespoons flour, 1 ! _- cups milk, . cup diced celery, 1 cup diced turkey, ] j teaspoon salt, ’i teaspoon pepper. U cup coarse buttered crumbs. Melt butter and when bubbling stir in flour. Cook and stir until smooth and bubbly. Add celery ~d cook, covered, over a low fire for five minutes. Slowly edd milk, stirring constantly. Bring to the boiling point and let boil three minutes. Add turkey, salt and pepper and turn into a buttered baking dish. Cover with buttered crumbs and hake in a hot oven for fifteen minutes, until crumbs are brown. Turkey ala king makes an :xcellent party dish for Sunday night. It can be made at the table ; n a chafing dish or on the stove in the kitchen and • kept hot over hot water. Three tablespoons butter. 3 .rblespoons flour, 1 ! 2 cups milk, 1 cup cream, 2 egg yolks, 1', 2 cups turkey, 1 pimento, 1 cup broken mushroom caps, 2 tablespoons sherry, 1 teaspoon salt, teaspoon pepper, few drops tabasco sauce. Preparation Melt butter and stir in flour. Add mushroom caps and cook over a low fire for ten minutes. Add lilk slowly, stirring constantly. Stir in cream and season with salt and pepper. Bring to the boiling point but do not let boil! Beat yolks of eggs with sherry and stir into mixture. All ala king dishes are properly served on toast but for a change try waffles, pop-overs, timbale shells or patty shells. Three decked sandwiches of toast, turkey, broiled Canadian bacon, lettuce, tomatoes and mayonnaise are ideal for a late evening supper with coffee, especially when there are men.

GOOD PIES ASSURED BY PACKAGE MINCE MEAT Standard Quality Lessens Chance of Cooking Failnre. There is nothing makeshift about holiday pies today made with package mince meat—always of standard quality, easy to use and delicious. Here is a recipe: One package, 9 ounces, dry mince meat, l!s cups water and 3 tablespoons sugar. Break tha mince meat into pieces. Add cold water. Place over heat and stir untii lumps are thoroughly broken. Add sugar. Bring to brisk boil; continue boiling for three minutes or until mixture is practically dry. Cool. Line a nine-inch pie plate with pastry and fill with mince meat mixture. Arrange an upper crust in place, pinch edges of two crusts together and trim off extra pastry. Bake in hot oven, 400 degrees, for thirty-five minutes.

■ Q U) „ nc KINDS: I I CRUSHED, and JUICE Ask for KO-WE-BA Fancy Pineapple In the KO-WE-BA can, you’ll find pineapple at its best! Picked when perfectly ripe, and packed with all the golden goodness and delicious flavor for you to enjoy. So much richer, sweeter and better for you than raw pineapple! THREE kinds! Large, perfect SLICES cut from the sweet heart of full-ripe fruit. Or, the fancy CRUSHED pineapple. Both are packed in extra-heavy, rich syrup. Also, sparkling pineapple JUICE—a health drink in its most zestful, refreshing form. Order a can of each and enjoy three fruit treats! DINNER IDEAS for jjyrvj THANKSGIVING KO-WE-BA fancy olives, tomato juice, appetizing soups! New-pack asparagus, tender peas, green beans, whole-kernel corn, kidney beans, whole tomatoes! Peeled apricots, luscious peaches, Bartlett pears, fancy cherries, golden pineapple, fruits for salad. Drypack pumpkin or rich mincemeat for your pies. And, to top off a perfect dinner—KO-WE-BA de luxe coffee. Sold by Independent Retail Grocers Only ><P

ONIONS USED IN SOUP Parmesan Cheese and Butter Also Among Ingredients. Six red onions, two quarts consomme. two tablespoons butter, eight slices bread. Parmesan cheese. Slice the onions on the bias, heat butter in a casserole, put in the onions and cook slowly until golden. Put in the cold consomme and boil thirty minutes. Toast the bread, cover it with grated cheese and melt in the o "en. Place cheese-coverel toast gently on top of boiling soup.

SPECIAL Prices for THANKSGIVING Plenty of POULTRY Ducks, Geese, Turkeys and Chickens Free Dressing Special Prices lor Restaurants and Churches WEST STREET POULTRY CO. 40 Years Same Location 11 X. West St. Lintotn 96fi9

VC 8 ci• * 4 c * s •t* ** h "* • 1 For Your Thanksgiving Dinner RQSS3QQ I jT| |id >1 9 7Ti r ( il^ Here is a special occasion when you want to serve the best. You can be sure of the fresh, crisp, delicious goodness of Americans! Made with lots of real country butter to make YOUR Thanksgiving dinner taste better! Remember—on your Thanksgiving shopping list— AMERICAN Butter Crackers.

Final Week of Sale This PRE-THANKSGIVING FESTIVAL l IS THE LAST WEEK OF OUR 75th ANNIVERSARY Del Monte Sale |f|p Our Del Monte Sale always offers a rare oppor-' V^^^^ w/ tunity to stock your pantry with the finest of canned goods at a remarkable savings. PEACHES jjjHysAjjjgr 33* PINEAPPLE “=ar 2 a 37c PEARS " “-s“a 2 a 45. APRICOTS " 2 * 35c SPiNACH a-na 2 -23 c ASPARAGUS “~r ,n 2 cans 39c PINEAPPLE M rs“ 2 * 29c FRUIT SALAD 2 -33 c PINEAPPLE JUICE 2 23= Red Salmon Del Monte a; 21c Coffee Del Monte Lb. rm3oc Sardines ,n Sa r uc m e ato can 10c Corn 'S’ 2 0nnf 25c Del Monte 1 Large can PEACHES ALL 3 ""WJhf 1 c FHUIY SAIAD For Slfc SPECIAL 1 Large can PINEAPPLE (sliced) BUTTER Si “ Lb., 3ic c tt b 30c Shoe Peg Corn Dozen $1.59 2 Cans 27c Sliced Pineapple Dozen sl-99 2 Large Cans 35c SUGAR 10 Lbs ' 48c String Beans Dozen 3 Cans 23c Short Held Eggs Every One Guaranteed Dozen 25c lONA FLOUR 77c Bisquick • 2 Sm p^s -31c CriSCO Shortening 3-Lb. Can 53c DC£O CIRCLE CITY Rome -p f BL IS E 111 IV CaSe 0f 24 B0tS ” S l ’ 2o Charge ' Bot C In City Licensed Beer Stores i PANCAKE FLOUR McKenzie's 3 p k j."' 23c 1 ~jj Q BUCKWHEAT 3 m b 27c 1 LArk*-' \ BABO CLEANSER \2. tbs. 25 c 1 MIRACLE WHIP wJfSS-* 29c — KITCHEN KLENZER 4-25 c Bokar Coffee 25c Pumpkin Can 5c Cigarettes p °p ular Brands ctn $1.20 Prunes Large 2 Lbs - 15c Bulk Dates Lb - 10c Mince Meat Queen Anne Pkg. 10c English Walnuts Lo ' 23c Graham CrackersYL?-bS 19c Pecans Shelled Lb. 29c Bread Grandmother’s 1 £ 0 , g , f * 5c In Our Meat Markets Fruits and Vegetables SWIFT’S ORIOLE LARGE FANCY SMOKED HAMS BANANAS Shlnk e H°a r if Lb. \ "J C Skinned Lb. jj Q Butt Half Lb., 19c —Center Slices Lb., 25c VEAL ROAST l* TAH6ERINES ~ 2 25c rtAL KOA-I Roiled “lC ORANGES Florida *• 39a BEEF ROAST c^ t . .I4 yELLO W ONIONS io-l/b., 27 CHICKENS .uJTWm. “ 23c GRAPEFRUIT 3 <or 10c LEG O’ LAMB *#- u. ,7c LEMONS Bun k .t oca | 9c Pork Loin Roast HEAD LETTUCE Rib End Lb.l JT m HEADQUARTERS for Thanksgiving Poultry Heads 4 ° r | C at the lowest possible price. Place your order.

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