Indianapolis Times, Volume 46, Number 174, Indianapolis, Marion County, 30 November 1934 — Page 29

NOV. 30, 1934.

USE OF DRIED FRUITS URGED FORDESSERTS Prunes, Apricots or Peaches Suggested as Base for Final Course. Among the treasures which winter brings to the table is the new supply of delicious, healthful dried fruits—prunes, apricots and peaches, to mention only a few of them. With dried prunes or apricots and a package of fruit-flavored gelatine you have the makings of a dessert which will win the instant approval of your family and guests. Make one of these desserts on “pot-luck day” and end the dinner on a very happy note. Apricot Mold * 1 parka*. lemon-flavored (elalin IVt rupa warm water H cup apricot ayrup Dah of salt 2V cups atieed canned apricota Dissolve gelatin in warm water. Add apricot syrup and salt. Chill until thickened. Fold in apricots. Turn into ring mold. Chill until Arm. Unmold. Serve with or without whipped cream as a dessert. Or unmold on crisp lettuce, garnish l with mayonnaise, and serve as salad. Serves eight.

Prune Medallion Pudding 1 parka*, lemon or raspberry-flavored (elalin 1 pint warm water and prune Juice Ji cup *u*ar Daah of salt Dash of cinamon 1-3 cup finely cut raitina 1 cup flnrly cut cooked prune* H rup broken nut mrata Dissolve gelatin in warm water and prune juice. Add sugar, salt, cinnamon, raisins, and prunes. Chill. When slightly thickened, fold in nuts. Turn into small baking powder cans or molds. Chill until firm. Unmold. Serve in slices. Garnish each slice with whipped cream, if desired. Serves six. Apricot Bavarian Cream lparka*e strawberry-flavored (elatin 1 pint warm water and apricot Juice *i cup heavy cream li pound dried apricota, cooked li cup *u*ar Dissolve gelatin in warm water and apricot juice. Chill until cold and syrupy. Fold in cream, whipped only until thick-and shiny, but not stiff. Crush apricots to pulp with fork; add sugar. Fold apricot mixture into gelatin mixture. Chill until slightly thickened. Turn into mold or pile lightly in sherbet gasses. Chill until firm. Unmold. Serves ten. LIME PEEL IS CANDIED Method for Preparing Fruit Skin Is Described. Make candied lime peel this way: Put the skins of halved limes in cold water, boil a few minutes and drain off water. Repeat until all bitterness is gone, then boil until tender. Drain and cut in thin slices. To one cup skins add one-half cup water and one cup sugar and boil ; until there is only about a table- ! spoon of syrup. Turn on to a plate of granulated sugar and mix the sugar through the peel. When cool pack in air-tight jar. Salad Recipe Described On a base of sliced lettuce arrange seven orange segments so that they form a leaf shape. Place four rosettes of cream cheese in the center of the leaf and decorate with maraschino cherry and chopped green pepper.

DELICIOUS CHOW MEIN Ready to heat and eat I Prepared by our Jy/yzcyl/ rhpf. following a real Chinese reripe. Packed yg *Uoy To Krm „ g / in our spick-and-span kitchens. A complete meal. Serves two or three. Ak your grocer for La Choy / lip, or J I j ready-to-serve Chow Mein. I / p n p p Your grocer n ill J ■ N E E give you a full-size jll I \ can of crisp fried noodles u'ith ICrf* ol ra fuj each can of La Choy Chotv Mein, j 1 M LA CHOY FOOD PRODUCTS. In*. lILjI

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Pancakes Grown-ups Enjoy Another KO-WE-BA breakfast treat *SS!^~ s= sis^S■ l ■ golden - brown pan-i#tytfF-RA cakes! So tender and delicious, they fairly j. melt In your mouth. sus So easy to make, if a yrA|lE y°u use KO-WE-BA w’.Jw PAy'-yg ready-mixed Pancake Flour. Only 10c for a package. Buckwheat Flour a trifle higher! Just try a package today! At Independent Grocers Only

CALIFORNIA CHICKEN COMBINES VEAL AND PORK

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This attractive as well as delicious dish goes by the name of California chicken. It is a combination of ground veal and pork and it is shown here served with vegetable puffs. The recipe follows; Vi pound (round pork 1 pound (round veal 1 teaspoon (alt Vi teaspoon pepper 1 tablespoon chopped *reen pepper Vt cup (rated pineapple, drained Combine all ingredients and shape like a chicken leg around a wooden skewer. Roll in break crumbs, then in egg slightly beaten with one tablespoon water and again in bread crumbs. Corn fiakes may be used in place of bread crumbs. Let stand thirty minutes in the refrigerator. Brown in hot fat, then reduce temperature. Cover closely

LAMB FLANKED BY VEGETABLES Eggplant, Tomatoes and Potatoes Have Place in Noisette. Noisette of lamb is prepared as follows: Three pounds lamb, one eggplant, four peeled tomatoes, one pound potatoes, one-half cup sauterne, eight tablespoons butter, one tablespoon olive oil, one teaspoon chopped parsley. Cut rack of lamb in eight pieces. Heat some butter mixed with olive oil in a pan and when very hot put m the meat that has been seasoned with salt and pepper. Cook twelve minutes, six on each side. Peei and slice the eggplant and fry eight minutes in oil or butter. Place quartered tomatoes in very hot butter to w hich has been added the chopped onion. Cook ten minutes under a high flame. Add salt, pepper and parsley and cook two minutes. Cut potatoes in small squares and fry in hot butter. Take meat from pan. To hot meat juice add sauterne and boil three or four minutes until brown.

Very SPECIAL! Boiling 4 An Chickens I j&lr LEG. lOr HENS l_OJ£ Free Dressing Special Prices for liestaurants and Churches WEST STREET POULTRY CO. 40 Yenr* Same I.ocation II N. West St. L.I. 9669

Oatmeal Children Love! CHILDREN really like oatmeal when you **lXo*** j make it with KO-WE-BA j Rolled Oats. It has a rich, smooth, creamy fla- jfeg’ v** j vor and a delicious new nut taste. Try KO-WE-EA brand and see the big dis- lßjLUb|r sere nee. You'll get large ' whole oat flakes, with \ |fA! w, 30% more of the real oat , , U. 8 BAU* . goodness, for the price of tUiV *‘*" l ordinal oats.

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and let cook slowly for forty-five minutes. Before serving, place olives on thf ends of the skewers. Vegetable puffs are made as follows: 1 cop left-over mashed potatoes 2 es 3 tablespoons sweet milk 1 teaspoon bakin( powder 1 cop corn, drained Vt cup flour 1 tablespoon chopped parsley 1 teaspoon salt Mix thoroughly. The batter should drop from the spoon. Drop by teaspoonfuls into deep fat, 350 degrees, and cook to a golden brown. This dish offers a suggestion for an attractive way to serve left-overs, for cooked meat may be ground and used as the “chicken legs,” w’hile other combinations of cooked vegetables may form the puffs.

CRANBERRY TAPIOCA H cup (ranulated tapioca V teaspoon salt JV4 cups boiling water 1 pint cranberriea *A cup water Vt cup sugar Cook tapioca, salt and boiling water together until clear. Cook cranberries and water until soft and add to the tapioca with the sugar. Cook five minutes, pour into a wet mold, chill and serve with cream.

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The modern, sunlit, sanitary Century bakery makes you the very BEST of Butter Crackers - AMERICANS! They use the best of materials with lots of real country butter and SEAL all this delicious, different goodness in the big red, white and blue package so that every cracker comes to you crisp and fresh! Why not serve the best of butter crackers with YOUR soup, salad, drink or dessert? All the best grocers have them for you.

CENTURY BISCUIT CO.

THE INDIANAPOLIS TIMES

HERMAN DIET RATED HIGHLY DY DIETITIANS Agriculture Department Expects Paint to Bulk of Energy Foods. No matter how women may feel about conditions in Germany, housewives are not likely to abandon their approval of hearty German cooking, especially now, when snow flurries sharpen the appetite. Because of the predominance of energy foods in the traditional German fare it is recommended by the home economics bureau of the United States Department of Agriculture, dietitians of which enumerate low cost commodities for German dishes. * This applies to meat for pot roast and liver for liver dumplings. Frozen beef liver is one of the least expensive and, when properly prepared, one of the most appetizing in the entire meat list. Cabbage, potatoes, turnips and lettuce are traditional headliners in German fare. Surprise the family one evening with hot bacon dressing on the lettuce. Cut bacon in bits, fry crisp, drain off some of the fat, add vinegar, lemon or grapefruit juice to the cooked bacon and pour the hot dressing over shredded lettuce.

FRESH EGGS Small, per doz 30c Standard, per doz 33c Extra Large, per doz 37c Frys and Large Hens, lb. ...25c Our Own Make Butter, lb. ..40c BOYER’S HATCHERY ~

laanaaii 42 N. PENNSYLVANIA TELEPHONE J.tl-6045 Pork AU c r tw QC CHOPS, 2 lbs..OQ c Sirloin A C STEAK, 1b.... Iw c Swiss Hoosier 4 A STEAK, lb. . I Z'/2C Veal son", j n SWISS, lb I U c yBuehler’s suced m r BACON, 2 lbs. .40c Wis. Brick j*7 CHEESE, lb.. If V2C Creamery n q BUTTER, lb. ..ZO c Ho. I Candled a 7 EGGS, 2 Doz. .** I c Pure LARD, t% r 2 lbs .Zgc Phone and have your order laid away to call for at your convenience.

CANNED FOOD Prices Slashed HOMINY, . 1 and 24 No. 2 Cans 1 1/ KRAUT, *1 -IQ 24 No. 2 Cans tj) I • I J RED KIDNEY BEANS, 24 No. 2 OQ Cans v 1 tLttJ PORK & BEANS, (1 OQ 24 No. 2 Cans I*£%7 RED BEANS, (t* A on 24 No. 2 Cans P 1 • J i/ WASHINGTON PEAS, 24 No. 2 d* -J Cans 3>l*U J PHILLIPS’ TOMATO jq SOUP, Dozen fUJC PORK WITH BEANS QQ Can, doz *s*/ C SALMON, SELECT (b *| qq PINK, Doz <J)IJU PUMPKIN, No. 2 >2 QQ Cans, Doz 5jC LIMA BEANS, qq No. 2 Cans, Doz o*/C LIBBY’S PINEAPPLE, ty A 9-oz., Doz bUC LIBBY’S CORN, and <| ja No. 2 Cans, doz. ... vliTv! Special Saturday Only! Libby’s Fancy Center Sliced Pineapple, 3 Large No. 2Vi JQ sized cans ... 4/C Lewis R. Doll 800 MADISON AVE.

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TOMATO SAUCE 4 tablespoon* batter 4 tablespoons floor 2 caps tomatoes, cooked or canned 1 cop brawn stock Brown butter, add flour and very gradually strained tomatoes and stock. Season to taste. Bring to the boiling point.

SPANISH RECIPE GIVEN Leaves Should Be Put in Sauce Pan Without Water. Wash spinach in several waters, lift the leaves and put them in a saucepan without water. The water that clings to leaves will be enough moisture. Turn the heat low for the first few minutes. Cook about twelve minutes. Drain off excess juice and save it for soup. For a pound of spinach add two tablespoons melted butter, half a teaspoon of salt and a teaspoon of sugar. Top each portion with slices of hard-boiled eggs.

FRESH DRESSED 0* k RABBITS 3 [V Complete of Quality Poultry at Lowest Prices FREE DRESSING Our Prices Are Based on Better Quality and Service. Wholesale Prices to Churches, Clubs and Restaurants H Hoosier Poultry Market! . 2 or 3 carrots (depending on size) Salt, pepper, small dove of garlic 1 pound beef, ground 2 medium sized potatoes tablespoon of chopped parsley The vegetables must all be chopped up finely. Wash the Rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes, and let everything continue to cook slowly, about an hour. Yield: Six servings. • You’ll thrill to the taste of this appetizing dish —and dozens of others described in the colorful new book, "RICE Delightful Ways to Serve It”! Let us send you a copy FREE. Learn how Rice acts as a "flavor extender,” carrying the distinctive flavor of more costly foods throughout the whole dish! Learn how Rice gives quick energy plus easy digestibility. Mail the coupon NOW. t! Southern Rice Industry, New Orleans, La. Please send me free copy of your colorful new | | book, “RICE— 2OO Delightful Ways to Serve It.” MAIL COUPON [ c 2 *"1 I

LI. 5496-5497 GRENWALD’C* /"\ QUALITY MEAT MARKET ms SlianklPK* V* Creamery Butter Lb. 28c j*" 1 / 8 jj Eggs in Cartons 2 Doz, 47c Cream Cheese Lb. 15c Sliced Bacon 2 Lbs. 39c \ Round Steak Lb. 15c , (A ) Pig Knuckles Lb. 10c V ' uc J Spare Ribs Lb- 10c Shoulder Bones 6 Lbs. 25c Z1V.... sl-49 Pork Liver Lb. 7>/ 2 c Pork Sausage Lb. 10c Hamburger Lb. 7>/ 2 c *?'" >1- — Beef Hearts, 8c Brains, 8c ££• $1.99

SALADS* .... for the Holidays and All Other Days ARE BETTER . . . . When Made With • 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, f6 and 32-oz. jars. • PHOENIX MAYONNAISE Rich, buttery consistency adds economy—P HOE NI X can be mixed half cream or milk. Made in Indianapolis—delivered fresh and pure—in 5,8, 16 and 32-oz. jars. AT YOUR INDEPENDENT GROCERS Packed by SCHNULL & CO., INDIANAPOLIS •*

RECIPE FOR APPLES ON A STICK LISTED Ingredients Boiled Until Candy 1> Brittle in Cold Water. This recipe for apples on a stick is from Allan Prescott's new cook book, “Candy Recipes": One can corn syrup, two cups sugar, two tablespoons vinegar, onequarter pound butter, pinch of saTt. Put all ingredients in a deep saucepan and boil until candy is brittle when tested in cold water. Take from fire and add one teaspoon vanilla. Have apples washed, dried and on sticks. Dip in hot candy and place on wax paper. Cauliflower Au Gratin Plunge the cauliflower in boiling salted water and cook about twenty minutes, but do not let get too soft. Drain, place in a casserole, cover thickly with grated cheese and a thin layer of bread crumbs and sprinkle melted butter on the crumbs. Place in the oven to brown.

• “For 37 Years Your Local Grocer" X ® / Special Blend \ /COFFEE \ M Famous for its quality and freshness, this fine coffee has ft become the favorite in thousands of Indianapolis homes. 1 1-Lb. VJ Pkgs j j/ x. 1-Lb. f •Vpkg. iyc/ I NAVY r Finest Selected I BEANS EGGS Best Michigan No. 1 Storage, Doz. 6 Lb *- 19* 23® Flour Kin "24 o Kk_ r,nd 77 Sugar Granulated 10 Sulk 49* \ RED PITTED \ / CHERRIES Y / In Syrup <0 A a 1 V No. 2 Can U* 1 LIBBY’S SLICED I \ PEACHES / Packed in Heavy Ms Syrup, Largest No. 2Vz Can Sk JJ Lard tktejs 2 *■. 25® Soap Chips s Si 2 5 I - FINEST QUALITY MEATS In Our 100 Modern Meat Depts. Fresh Picnics 4-Lb. to 6-Lb. dtf dtf Average I $1 ftj Lb.— Jfc Jk w Pork Sausage Quality “■ 15f Boiling Beef s u>. 10c Chuck Roast Q 0.14 c Round Roast Sh ° ulder u. 17c Frankfurtersl2v 2 c j Smoked Sausage Style y Q. 20c| BANANAS M Fancy % # Gold ™J ellow Ql Lbs. J yc\ lOranges H 2 do*. 25 c \ l Apples ;-E 6 Lb, 25c I \ Grapefruit J ist, 4 10r 15 J Garden Fresh Brand Sugar Corn cans C Tomatoes . Tomato Juice No. 1 Can* 4 for 15c E-Z Bake Flour : & k h $1.15 50c Karo Syrup .gIVSE- 12c 13c Lucky Lad Bu ;.onr“‘ 20 r° k *. 10c Virginia Sweet 'mSIT* 20 10c Best Friend Dog Food 4 Cans 25c Toilet Tissue ‘-TKif* 1 6 for 25c P&G or Crystal White 10 29c

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