Indianapolis Times, Volume 46, Number 180, Indianapolis, Marion County, 7 December 1934 — Page 29

DEC. 7, 1934.

CRANBERRY CAN BE UTILIZED IN VARIOUS DISHES t t Favorite With Turkey, It : Can Be Used for Pies or Relish. Though cranberries are most popular In rauce to go with turkey or other festive meats, the red fruit also makes delicious pie. tarts, relish, '■ake filling and even cocktails. An Important precaution when taiaking cranberry sauce is to lie spSring with water, because the berries, when cooked and cold, should l>e as thick as Jelly. Less than a cup of cold water is sufficient for a bound of cranberries. If you like the sauce pretty sweet, use a pound of sugar. Cranberry and Orange Relish ♦Put a pound of raw cranberries and the peeling of an orange through meat grinder. Add skinned orange sections cut small, also a pound of sugar. Place in a covered bowl for a couple of hours before service. This is very good with hot or cold meats. It will keep in par-affin-covered glasses. C ranberry Pie Cook one and one-half cups cranberries with three-fourths cupwugar and one-half cup water for ten minutes. Cool before putting in pie. Instead of a top crust cover with C"j88-bars of pastry. Another good cranberry pie Is Made with four cups of raw berries put through the grinder. Line a pie plate w'th pie crust. Mix the chopped lorries with one and onehalf cups sugar, two tablespoons flour, two tablespoons water, one tablespoon melted butter and a pinch of salt. Cover with pastry strips. Bake thirty-five minutes in a moderate oven.

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PORK SHOULDER COOKED IN GERMAN MANNER

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Old-vorld housewives have ways of doing things with meats that the average American woman never thinks of doing. Simple things they are, too, that r .quire no lavish expenditure of money. Time and a canny instinct for seasoning are the ingredients that produce the perfection of their roasts and meat dishes. Roast shoulder of pork ala mode is a typical German dish. Highly seasoned and savory. The addition of nuts its unusual with us and too few American cooks ever take time to marinate their meats. This trick of letting meat stand In a "pickle” or marinade makes for a blending of flavors quite impossible to effect by other means. Try it and see if the result doesn’t justi-

This is how marinated pork roast is served in Ck rmany.

fy the extra time required in preparation. Shoulder of Pork ala Mode Five or six pounds of fresh pork shoulder, 6 teaspoons salt, 1 teaspoon peper, 12 whole, cloves, 2 onions, laurel leaves, bay leaves, sage, several sprigs parsley, 2 carrots shredded, 4 tablespoons diced celery, 4 tablespoons grated English walnuts, vinegar, whole nuts, 3 or 4 tablespoons flour. Put pork into a mixing bowl or casserole and add vinegar to half cover. Add salt, pepper, cloves, onions cut in slices and the rest of the seasonings. Sprinkle with grated nuts, cover closely and let stand four days, turning it over daily. Remove from marinade and roll in flour. Roast in a moderate oven for three or four hours, depending on the size of the roast. Pour off all but 2 tablespoons of

THE INDIANAPOLIS TIMES

lat and stir in 2 tablespoons flour. Cook and stir until bubbly. Add one cup of the vinegar mixture in which roast was marinated and 1 cup beef broth, which can be made with a bouillon cube and a cup of boiling water. Cook and stir until thic - ened anci smooth. A few teaspoonsful of sugar be added to the sauce to reduce the tartness of the vinegar. Serve t v „ sauce in a separate dish and rud a few finely cut nuts. Serve the roast on a hot platter with fine large halves of nuts as a garnish. Accompanying Vegetables Highly flavored vegetables such as cauliflower- and cabbage should be included in a menu built around this roast. Endive will be better than lettuce for a salad. A splendid combination of vegetables to serve would be rice croquettes in place of potatoes, cauliflower in cream sauce, buttered beets, green beans and diced carrots. A dessert of fresh fruit and crisp cookies will be suitable after such hearty fare. Another excellent way to serve "resh pork shoulder is to have the ••"'■her remove the bone, then fill with a bread stuffing and roast. Apples and sweet potatoes baked with the meat conserve heat and with the exception of the extra vegetable the meal comes out of the oven ready to serve. WHOLE MACKEREL USED AS INDIVIDUAL SERVING Fish Weighing One Pound Each Suggested for Each Person. Select mackerel weighing a pound each and have one for each person. Have the fish dressed at the market .'d tne heads and tails cut off. ,Vash thoroughly, sprinkle the inside with salt and lay them in a shallow buttered baking dish. For two mackerels put in this sauce: Three-fourths cup of milk, two tablespoons melted butter, one-half tablespoon chopped parsley, a slice of onion, one-half teaspoon salt and a little pepper. Bake three-quarters of an hour in a moderate oven. Sprinkle with finely chopped parsley just before serving. Melted butter and lemon juice should be served with it. APPLES TURN FESTIVE Sausage Combined With Fruit in Breakfast Dish. Core and peel upper half of as many medium-sized apples as needed. Place them irt baking dish, force well-seasoned sausage meat into core, holes and make a small mound of the meat on top of each apple. Bake in a moderate oven, 375 degrees, about 40 minutes. Serve with eggs poached in milk, dropped on toast rounds. This is an excellent breakfast dish —festive enough for Christmas morning. Date Sandwiches Chop fine equal quantities of dates, figs and walnuts. Spread between slices of buttered bread.

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CHICKEN A LA KING IS FASHIONABLE DISH After Many Years It Still Is Served at Weddings. Chicken ala king is the food most often served at fashionable weddings. It goes on being popular at such parties not only from year to year but from generation to generation. This recipe is from Elsie de Wolfe’s new book. ‘‘Recipes for Successful Dining”: , Slice into thin strips six mushrooms . and one green pimento. Place in a saucepan with two ounces fresh butter. Cover the pan and cook slowly for five minutes. Add the white meat of a cooked chicken cut into good-sized pieces. Add two tablespoons sherry and a cup of fresh cream. Cook five minutes more. Mix the yolk of an egg with two tablespoons cream and add at the last moment. Do not boil after egg has been added. Season with salt, pepper and cayenne. I? too thick add sherry. Garnish with sliced truffles. Serve on hot buttered toast. Corn Fritters One cup grated corn, one egg, one tablespoon flour, salt, pepper, onethird teaspoon baking powder. Mi?: all ingredients. Drop from spoon | into hot olive oil in frying pan. Brown on both sides. The second side r be browned in oven.

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