Indianapolis Times, Volume 46, Number 186, Indianapolis, Marion County, 14 December 1934 — Page 34

PAGE 34

LITTLE EXPENSE NECESSARY FOR EXPERT COOKING

Time, Skill and Ingenuity Will Produce Tasty Dishes at Low Cost. There is always a great satisfaction in serving a meal which the family thoroughly enjoys. If the main dish, which wins the compliments, is one which has been achieved at low cost, the housewife has the added delight of knowing she has the best of • bargains," real quality at least expense. This is easily possible when the less demanded cuts of meat are used, for in flavor and in food value they are equal to the more popular, more quickly cooked cuts. A little time, a little skill and a knowledge of the right flavoring to make the dish just right, and you’ll have a delicious treat which no one would ever guess came under th head of "economy dishes.” Here are ways of making something very special of various economy cuts. Shin of Beef, Flemish Fashion Remove the bone from a shin of beef and cut the meat into pieces about the size of an egg. Place over the bottom of a stew pan enough sliced bacon to cover it; add the meat; lay over it another layer of sliced bacon and pour over it enough water or stock to barely cover it. Tie up four cloves, one blade of mace, three allspice berries, a bunch of sweet herbs or a teaspoon of mixed dry herbs, in a cheesecloth and put into the stew pan. A sliced onion or a garlic clove may be added if desired. Cover closely and simmer for three or four hours. Serve from a deep platter with baked potatoes and boiled carrot balls placed alternately around it and the whole sprinkled with minced parsley. Fricassee of Lamb Flank Remove the skin and some of fat from two pounds of lamb flank. Wipe meat and cut between the bones in pieces for serving. Cover with boiling water and simmer one hour. Cool until fat rises to top of the liquor. Remove fat and drain meat, reserving stock. Mix four tablespoons flour with one tablespoon salt and a little pepper and use to coat each piece of lamb. Melt lamb fat in a frying pan and brown the pieces of lamb in it. Remove to a platter. Add four tablespoons flour to fat in pan and stir until brown. Add slowly one and one-half cups lamb stock and stir until sauce boils. Season to taste with salt and pepper: add lamb and let simmer gently until tender. Serve meat in center of platter with gravy poured over it. Garnish with parsley. Serve with fried eggplant. Oxtails en Casserole Wash the oxtail and separate it at the joints. Dip each section in flour and season with salt and pepper. Brown in hot fat. Put in a casserole, alternating the oxtails with layers of sliced onions and sliced carrots which have been slightly browned in the fat left from the oxtails. Make a sauce of three tablespoons of flour, two tablespoons of fat and two cups of strained canned tomatoes. Pour over the oxtails in the casserole and cook slow-ly until oxtails are tender. Just before serving. add one cup of cooked new lima beans or green string green beans together with a little lemon juice. Baked Spareribs and Apples Wipe the spareribs carefully with a cloth which has been wrung out of hot water. Arrange the meat in . a roasting pan and place in a hot oven which should have the temperature lowered gradually.

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NOW IS TIME TO MAKE CHRISTMAS CAKE AND PUDDING

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Make your fruit cake in a glass baking dish, top It with a few nuts and glazed fruits and you have a Christmas present that really takes the cake! If you’d gild the lily, do up the cakes in fancy wrappings.

If you have on your Christmas list a business woman with a small apartment, make her a plum pudding in a small-sized covered casserole. All through the Jrear she’ll be able to use the casserole for baked beans and meat pics. A bride would appreciate individual plum puddings made in ramikins. Almost any friend of whatever sex or worldly condition would love a whole big fruit cake baked in a square covered casserole. Incidentally, the comfort of keeping the cake right in the dish in which it was baked until the last crumb has vanished adds immensely to the value of the gift. If you have always steamed your fruit cakes, you’ll be glad to hear about baking them in covered casseroles, or heat proof refrigerator dishes with close fitting covers. The cover prevents the escape of any moisture during baking and the rounded corners of the dishes prevent any part being over-baked. According to tradition Christmas fruit cake and plum pudding ought to be stirred by each member of the family for luck, and many households have great fun with the custom. Rich Black Fruit Cake One cup butter, 1 cup lard or other shortening, 1 cup light brown sugar, 10 eggs, 1 cup-molasses, 1 cup liquid (sweet cider, brandy or sherry), 4 cups flour, 1 teaspoon soda, 1 tablespoon cinnamon, 2 teaspoons nutmeg, 1 teaspoon cloves, 2 teaspoons all-spice, 3-4 cake bitter chocolate (optional, but it makes a blacker cake), 2 pounds seeded raisins, 1 pound seedless raisins, 1 pound currants, 1 pound citron, Vi- pound candied pineapple, *4 pound each candied orange and lemon peels, 2 V* cups blanched and shredded almonds, 2 tablespoons vanilla, 1 teaspoon salt. Prepare fruit and almonds. Cut cherries in halves and pineapple in thin slices. If you shred citron and orange and lemon peels warm them well before cutting. Mix prepared fruits and sift one cup of flour over them. Stir with a fork until thoroughly coated. Cream shortening and gradually beat in sugar. Add prepared fruit and one cup .of flour. Mix well and add eggs well beaten and beat this mixture hard. Add molasses, chocolate melted over hot water and liquid. Mix thoroughly. Mix and sift remaining flour with salt, soda and spices. Sift several times to be sure the soda is well mixed with the flour Add to batter with nuts and stir until smooth and perfectly blended. Turn into cake pans lined with

heavy parchment paper or into heat-proof casserole buttered and dusted with flour. If covered dish is not used stretch and tie this heavy waxed parchment paper over each loaf. Steam three hours and bake 45 minutes in a moderate oven or bake 4 hours in a slow oven (275 degrees F.h Cool in casserole without removing cover. Plum Pudding Two hups cleaned currants, 2 cups seeded raisins. 1 cup shredded citron, 2 tablespoons each candied lemon and orange peels, 1 cup blanched and shredded almonds, 1 cup finely chopped suet, 3 cups stale bread crumbs, 1 cup flour, 4 eggs, 1 M cups light brown sugar, 16 cup molasses, 4 tablespoons tart jelly

Variations of Desserts Provided by Sherry Wine

White Ice Cream and Also Chocolate Flavored Will Please. A bottle of sherry, that famous wine flavoring favorite, on the p ntry shelf suggests the possibility of delicious variations in frozen desserts. The flavoring of sherry blends particularly well with cream and milk, not only in Lobster Newburg and various cream soups, but in ice cream as well. It is particularly delicious in ice creams with a sweetened condensed milk base.- The rich, creamy foundation is permeated by the delicate taste of the mellow wine, and the result is something distinctive. Sherry Ice Cream 2-3 cuo sweetened condensed milk V 4 cup wsiter • 2 tablespjons sherry or sherry extract 1 cup whipping cream Blend sweetened condensed milk, water and sherry thoroughly. Chill. Whip cream to custard-like consistency and fold into chilled mixture. Pour into freezing pan. Place in freezing unit. After mixture has frozen to a stiff mush, one to two hours, remove from refrigerator. Scrape mixture from sides and bottom of pan. Beat two minutes. Smooth out and replace in freezing unit for one hour or until frozen for serving. Two to five hours, total freezing time. Serves six. Chocolate Ice Cream IV4 squares unsweetened chocolate 1 cup sweetened condensed milk 1 cup water * 2 tablespoons sherry or sherry ex- , tract Vi cup candied cherries, finely cut Vi cup candied pineapple, finely cot Vi cup whipping cream Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over boiling water* for five minutes until mixture thickens. Add water and mix well. Chill thoroughly. Add sherry and candied fruit. Whip cream to custardlike consistency and fold into chilled mixture. Pour into freezing pan. Place in freezing unit. After mixture has frozen to a stiff mush, one to two hours, remove from refrigerator and scrape from CAPITOL POULTRY CO. . DREXEL 3030 1018 South Meridian St. FREE DRESSING. DELIVERY Rabbits 2 2 Tcfa® c HENS .. lO p Roosters L ' I fc c SPRINGERS, gfl HENS and g _ Roasting LD. ■ MW C CHICKENS ■ RA 3 to 7 Lb*. ™ Follow the Crowd How to Cook mm and Serve it 200 Delightful Ways The colorful new Rio Book gi-ve* valuable g~ secret* of Rice Cookery, LRice / Presents Rice as • flavor **23 extender —and an economical energy food! Mail coupon today! U Sou'hern Rice lodufiry. New Orleans, La. I Please send me free,"RlCl— 2oo Dtligit- | I (ml Wsft to Strn It.” j | ] | | 00 St** —J

THE INDIANAPOLIS TIMES

and 4 tablespoons coffee infusion or 14 cup sherry, % teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves, 16 teaspoon nutmeg, 1 teaspoon vanilla. Chop fruit and suet with flour. Add crumbs and mix well. Beat yolks of eggs until thick and lemon colored. Add to first mixture. Dissolve soda in a little cold water and add with salt, sugar, molasses, spices and the jelly and coffee mixture or sherry. Mix thoroughly and fold in whites of eggs beaten until stiff. Turn into a well oiled mold and steam five hours. If a covered casserole is not used be sure to cover mold securely with heavy parchment paper. When wanted for serving steam in mold for one hour.

sides and bottom of pan. Beat two minutes. Smooth out and .replace in freezing unit for one hour or until frozen for serving—two to five hours, total freezing time. Serves six. CHOCOLATE PUDDING 2',4 cups milk 4 tablespoons e*coa 5 tablespoons sugar 5 tablespoons flour Pinch of salt teaspoon vanilla 5 marshmallows Mix cocoa, sugar, salt and flour. Add 1 cup cold i.iilk and mix well. Gradually add 116 cups of hot milk and cook in double boiler 20 minutes. Add flavoring, pour hot mixture over 5 marshmallow? and cut into eighths. When mixture cools, marshmallows rise to the top. Chill well before serving. Chowder of Vegetables Three-quarters cup onion rings, three tablespoons butter, four cups boiling water, two cups turnip balls, one cup carrot dice, one cup shredded cabbage, pinch of salt, one-half cup brown rice. Cook onion jn butter for five minutes. Add water and vegetables. When rapidly boiling, add salt and rice. Simmer until vegetables and rice are tender. Season with paprika or curry. Fruit Recipe Given Place alternating segments of orange and grapefruit upright in a sherbet glass, with wide portion of segment to the outside. The center may be filled with sherbet or with sliced fresh strawberries or grapes. Boiling 4Aq Chickens I Xb LEG. 4Q HENS LwJS Free Dressing Special Prices for Restaurants and Churches. WEST STREET POULTRY CO. 40 Years Same Location 11 N. IVesl St. UI-QfifiQ LEAVE ORDERS for XMAS TURKEY* FRESH EGGS Small, por doz SOe Standard, doz 33c Extra Larsre, doz Frys and Hens, lb ....25c 1-Lb. Broilers, lb * oc BOYER’S HATCHERY ~

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BACON IS USED FOR FLAVORING MANY RECIPES

‘Strip of Lean and Strip of Fat/ Easy to Digest, Has High Food Value. With a “bit of bacon” in the refrigerator, a housewife has a neverfailing source of variety and tastiness even for a hurry-up or unexpected meal. Bacon should be one of the stock supplies of the cook, as essential as sugar and salt and flour. It is not only that these slices of “strip of lean and strip of fat" are quickly turned into savory curls of food. But they combine so well with other foods and bring their own delicate, appetizing flavor to dress up other dishes that they are of great assistance in menu-plan-ning for any meal of the day, from breakfast to midnight suppers. sbcon is an easily digestible food and has a part in the diet of children and, except in a few cases, even of invalids. Because the fat of bacon is, next to butter, the most easily assimilated of the foot fats, it is recommended for children even as early as the eighth month. For children, bacon must be crisply cooked and the excess of fat drained away. Bacon, being chiefly fat, is a quick source of energy in the adult’s diet. Experiments have shown that the average person utilizes &6.3 per cent of cooked bacon. Bacon is an all-year favorite. It has no “season.” It is good on a winter morning, to add substance to the breakfast, and it is the “old

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reliable” of the summer months because. besides its excellent keeping qualities, it is useful in coaxing appetites fagged by heat. It goes along on camping trips when facilities for keeping other meats are limited. A cool, dry place is all that it requires Bacon is the usual companion of the breakfast egg, a combination which is good from a dietetic standpoint, research has shown. Or ensp curls of bacon may be eaten alone with toast or rolls, for those whose appetites do not call for substantial morning meals. Bacon adds flavor to vegetable dishes. It makes a tasty dish when used with baked squash. Peel the squash and cut in convenient sized pieces. Sprinkle with salt and cover with slices of bacon. Put in a baking dish and cover closely. Bake until the squash is tender. Just before time to serve, remove the cover and let the bacon become crisp. Scalloped onions and bacon are very good. Peel and cut four mt-dium-size onions into thin slices Cook *6 pound of sliced bacon until it is brown. Butter a baking dish and place in it first a layer of bacon and then one of onion. Springle with pepper, salt and flour. Repeat until the ingredients are used up. Add milk until it reaches the top layer. Bake in a moderate oven until the onions are tender and the milk pretty well absorbed.

JUST OUT OF THE OVENS ibs. l THEY ALWAYS GO LIKE HOTCAKES .. SO WERE READY , * / THIS HOLIDAY SEASON WITH PLENTY FOR EVERYBODY l 1 DUTCH mM ■■■ £ Famous Old Dutch Cookies _ u ■ J* ■ The Kind Everybody Likes Lb. | COCOANUT * gM CHOCOLATE TAFFY BARS Lb lV c Economy cks Lb IVc ANIMAL liA BLACK WALNUT v *4 E. CRACKERS l l9c COOKIES lb 15 COCOANCT gM WINDMILL Marshmallows lk l9< COOKIES 15 c COCOANUT' k A JM Home Style Baked 4 Macaroon Snaps Lb l Vc AVONDALE A No . 2% PEACHES ' “yrup lves X tans Zt { OUR MOTHER’S Lb M MOm COCOA • Z C 1" I/ c wesco Lb gM mm SODA CRACKERS COUNTRY CLUB A <4 Dl IkADlflkl SOLID PACK # Cans I J( m BWm m 1 Enough in Each Can for 2 Pies MM ■ ■ Mm a_T O C JJk Os Yellow Laundry Soap M Bars £ Chase & Sanborn—Maxwell House gA AVONDALE —Long Shred PJ$ COFFEE Lb 3lc KRAUT 3**Zs COUNTRY CLUB BI LK gM COFFEE Lb 3Oc COCOANUT l/f FANCY ■■ BLOCK JM RICE Lb s< SALT Kt fl 4Uc PURE CANE ■■ KV NAVY gJ Sugar SC“Z/C5 C “Z/ C BEANS 3 L iO c 25-LB. BAG, $1.28 CHOICE MICHIGAN—HAND PICKED FINE GRANULATED 10 LBS., 48c AVONDALE WM COUNTRY CLUB ROLL _ _ FLOUR 24 Lb sack 85 c BUTTER lb JU c COUNTRY CLUB 24-LB. SACK, 5c QUARTER POEM) PRINTS, LB., 31c JEWEL gM FLAKES OR GRANULES COFFEE H ° tDated Lb 21 CHIPSO Z Pk|!a 33c COFFEE H ° tDatcd lb 2j P6c C Soap O Zjc FRESH P* Snap of Beautiful Women - gM JM BREAD EM*. l~s< CAMAY J Bar, |4c rw I/A I UC S DEV)LSFOODCftKE 24.0* 2ie hS£ 15 13 AVOCADA PEARS Ei ‘? c I # 1 ARTICHOKES 5c LETTUCE <**>.*>“ Ea. 5 C ORANGES 4 19c ORANGES Flt,rldM 8 29c BAKED BEANS 1 IQc GRAPEFRUIT *- 314 c mie /i m* BANANAS Ripe • 4 Lbs |7c RUBY BEE MARMALADE ,h ar l7c fronw and Blackwell r*rltma TANGERINES Doz. 10c i Gift Box. A Comnlcte A' : "tinent, BONELESS ROLLED gM VEAL ROAST IO c SMALL LEAN gJ TENDER JUICY JM Fresh Picnics Lb lZc Chuck Roast Lb l4c FRESH COUNTRY STYLE gj TENDER SHOULDER g* wmf SAUSAGE Lb |9e Swiss Steak- Ib l/c WADLEY’S MILK FED FRESH gM CHICKENS 23c Ground Beef Lb lo< DRY SUGAR CURED BREAKFAST BACON 1 .’:.2

Red Cabbage and Apples One head red cabbage, two tablespoons butter, one cup chopped apples, one onion, six cloves, one tablespoon brown sugar, one tablespoon vinegar. Chop the cabbage

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.DEC. 14, 1934

eoarsely. put it in a saucepan with the butter, cover the kettle, cook ten minutes, then put in the chopped apples, the onion with cloves stuck in it, sugar and vinegar. Cook until tender.