Indianapolis Times, Volume 46, Number 192, Indianapolis, Marion County, 21 December 1934 — Page 30

PAGE 30

DESSERT MAY CONTRIBUTE TO MEAL'S VALUE Recipes for Bread Pudding, Tapioca, Custard Include Chocolate. Every woman who plans her meals with an eye to the nourishment of her family, knows that the dessert is not just a frill. She knows that deserts can and should be real contributions to the food value of a meal. Tr.e addition of chocolate to a ri* vsert not only adds greatly to its food value, but turns the simplest home pudding into something which is quite a delicacy. Here are some cases in point: Chornlatr Bread Pudding ! square* unnwrMened rhoroUte :< rupy milk % 2 '•lightly beaten *1 rup ftugar y i *alt 1 teaspoon vanilla 2 sup cubed *tale bre*d Arid chocolate to milk and heat in double boiler. When chocolate ■s melted, stir until blended. Combine > gcs. sugar and salt; add chocolate mixture gradually, stirring vigorously. Add vanilla. Place bread in greased baking dish; pour mixture over it and let stand 10 minutes; then mix well before hakintr Place dish in pan of hot water and b ke m moderate oven, 350 degn -s 60 minutes, or until pudding is firm. Serve hot with butterscotch hard uiuce, or cold with crpam. Chocolate Tapioca Cream ♦ lahlepnnn, quirk-rooking tapioca ■j rup Migar • 1 i teaspoon alt - square* unsweetenerj chocolate, cut In pieces 1 egg yolk 4 cup* milk 1 egg white. stiffly beaten I teaspoon vanilla Combine quick-cooking tapioca, sugar, salt, chocolate, egg yolk, and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point, allow five to seven minutes, and cook five minutes, strung frequently. Remove from boiling water. Fold a small amount into egg white; add to remaining tapioca mixture and blend. Mixture thickens as it cools. When slightly ctwjl, add vanilla; chill. S:u ve m sherbet glasses. Garnish with whipped cream. Baked Chocolate Custard 2 squares unsweetened chocolate 4 cups milk • eggs, slightly beaten cup sugar teaspoon salt I tea poon vanilla Add chocolate to milk and heat in double boiler. When chocolate is nu lled, beat with rotary egg beater until blended. Combine eggs, sugar, and salt; add chocolate mixture gradually, stirring until sugar is dissolved. Add vanilla and pour into custard cups. Place in pan of hot water and bake in slow oven. 320 degrees, one hour, or until knife insert r, d comes out clean. (Water in pm should not reach boiling temperature.* Chill. Unmold and serve with cream, if desired. Individual Swiss Steak Swiss steak is always a good choice for an informal guest dinner. The steak may be cut into individual port tons before cooking in order to facilitate serving at the table.

POULTRY for CHRISTMAS | Special Prices for 3 SATURDAY-SUNDAY—MONDAY 1 VERY CHOICE VERY CHOICE VERY CHOICE t’ A'uL tbrkeys I 1 sc Lb. j| 20c Lb. 22c Lb. # 1 VERY CHOICE VERY CHOICE STRICTLY FRESH MR GUINEAS RABBITS * I 55c Ea 30c Ea 29c Dor | FREE DRESSING _ 1 Our Prices Are Based on Better Quality and Service. ' Whole*‘ale Vrices to Chinches . Clubs and Restaurants IfS WE WILL BE OPEN ALL DAY SUNDAY M Hoosier Poultry Market! 107 N. Alabama St. U. 1881 Wishing You a Merry Xmas and Happy Xeiv Year r® H———J

Extra Value I! “The fiEHHES Best” ~ w ' For Holiday Dinners—or any other meal—soup, salad or dessert will taste better with AMERICAN BUTTER CRACKERS! Put AMERICANS on YOUR shopping list and get EXTRA ' VALUE! This Seal on every package of AMERICAN BUTTER, SODA or GRAHAM CRACKERS means better taste and LrFwKlilrJl greater value from the modern, sunlit VB£ST/ bakery of—umMuwu&

VEGETABLES ACCOMPANY POT ROAST

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There is nothing more delicious thicken the liquor in the kettle for than a well-cooked ppt roast. In the S rav y-

illustration it is shown served in most, tempting style, accompanied by carrots and potatoes cut in fancy shapes. The roast is topped with a shce of horseradislv jelly. Prepare the meat in this way: 1 lb* href chuck 2 tsp. salt H tsp. pepper 2 tb*p. flour *2 bay leaf Sprig of parsley Wipe meat with a clean damp cloth. Dredge with flour and season with salt and pepper. Brown meat on all sides in hot fat. Add bay leaf, parsley and 1 cup boiling water. Cover and simmer slowly for about three and one-half hours. During the last hour of cooking, vegetables may be added. When the meat and vegetables are removed,

42 N. PENN. ST. Call RI-6045 and Have Your Order Laid Away to Call for at Your Convenience. SEE OUR POULTRY BEFORE YOU BUY Wadley’s mm Baking 1 Ip HENS Lb. I I C and I'p * Chuck Roast g-k Ho osier Swiss I / V2C Steak Lb. I &* Sirloin Steak f" Roiled - Rib I Roast Lb. ■ Pork Shid. * —— 1 11 l Veal Roast Lb. B B Bacon A ft Lbs.^yc Strictly in Fresh J U c Eggs im i

RAISINS SEEDLESS FLOUR79* ||jl i™ • 18 c If DI ITT SO GOLD BKOOK "i'l, —'l!?'™ 4sf p $ 0, ;|r- Jn Prints Lb. S- ' H n< T ?rapp •* ,1 l ice f ' ,■ ■ i j nfl ' v dd r oior jgptok mm Kpi mm jV% o s * Fresh From Baltimore OYSTERS a 39* gMU# SUGAR 10 48 8P w Serve with Welch Grape Juice Tune in on “Uneeda Bak- — - * ers Let’s Dance” Program. Diamond Brand For Candies and Desserts Every Saturday night—3 • L,D ‘ F |^r. hours, starting at 9:30. AT E S J English Pitted Dates pkg -14c ‘ “ taph,n * WALNUTS 1 Cherries 0 " ■ Lb Z>c 'tr A ib.Pkg. ZtSc i Rtd Maraschino for Cocktails and Desserts. I I J [ Lb "I Oc Pure Preserves 19c Chocolate Drops a- 10.1 „„ ku , „ 1 3~13c Cordial Cherries ~ Lb - Box 29c Ii None Such 2 —29 c GINGER ALE 325 c R DEI. MONTE -Find Out” SUGGESTIONS | CIGARETTES ™ ar cartonofi ° PEA^ HES s ,„, No2,icans l9c MARSHMALLOWS —l9 c , lel M'.iire Sliced. j I Campfires for Finest Quality PEARS no. 2v; cans 25* MINCEMEAT Re6ai 2 Lbj " r 29 Yc~ 2 ;;7 27 H 4 sparagus No.iso.can 27c <~>elected'<r-?uie - | _ _ ff 01 ...sun-ripened-spot picked % Little Sport Cottee Lb 21c fT„™ E X S ORANGES Maxwell House Lb 31c v nlthLAa, LMJUIVkS Vita-Fresh Coffee \\fj UF'FQF' Jus t the orange to buy for Christmas. They’re l) fref . h alul fnl j juice. You’ll appreciate the S"" ,f Can 10/- , , „ difference to fruit that has lain in storage. eff/ Y, Qf C) | 111 I I Fine Young Birds for Roasting. WA „ , , v \, l V, ... , Place vour order now with your ■■ 0/f Bakers Soutnern St\le s,ssr 1,,> o Lb. Baker's Cocoa 4 ‘ Lb Pke 10c a ar UAjUC w 20V?c- Bananas 4 Lbs 19c ®a HOOSIER GOLD Cli ® /Ct Yellow Ripe Fruit Creamery Butter Armour’s Fixed Flavor. Whole or Shank Half __ T . Wf! A Perfect Christmas Dinner Swe9t POtatOeS J b |UC ,1^ gg mt Indiana Jerseys fIL Lu. Jp ml sC PORK LOINS Ln lsc Celery Nice size Bunches S For an Economical Roas.. Rib End CsiTOfS Fresh, Crisp, Bunch 5c m Swans Down Flour 27c a /% m mm jT A Batter Scraper Free with Each Pkg. POT cnprfrua 4-15* a Bisquick - ~ 29c Choice Beef—Serve with Buttered Noodles FANCY WINESAPS D/-\\/-J Baking 12 -02 Can DCPig Link Sausage Lb 25c APPLES Lb. K - JT’" ; 1Q Armours Star-Try as a Sausage Dressing with ToU ’U want these for Christmas V W& DaKIPIQ LhOCOlate Lb I/C Xmas Poultry _ , r y Iw% Lb . IT- Phone Lincoln 6304 for location real IVOaST I# C Pihdividually^^^§ W QUALITY J of Your Nearest Regal Store 0k apolis, Beech Grove, Plainfield fcA and Plummers.

THE IXEIANAPOLIS TIMES

CHICKEN DISH IN CASSEROLE SAVESENERGY Green Salad and Dessert Will Complete Good Meal. Cook a roasting chicken in a casserole and bring the whole main course to the table in one dish, thus economizing on saucepans. This means a lot to women who do their own work. A salad of mixed greens and a nice dessert w r ould complete the meal. Clean and disjoint a roasting chicken, cover with boiling water, add one onion, two sprigs of parsley, one cup diced celery, two teaspoons salt and one-quarter tea-

spoon pepper. Simmer until tender. Put two cups of canned com in a bowl, add three beaten eggs, three tablespoons of melted butter and a cup of chicken broth. Put in a baking dish. Lay in the pieces of cooked chicken and bake half an hour in a moderate oven. Serve the extra broth as a soup course. Chicken With Dumplings Disjoint the chicken, more than cover w’ith water and cook until tender, adding to the pot an onion, a bay leaf, two sprigs of parsley and a teaspoon of salt. Remove. cooked chicken to a platter and drop dumpling batter into the boiling broth. While the dumplings are cooking thicken the broth by adding a little flour moistened with milk. Make dumplings this way: Dumplings Sift together one and one-half cups flour, three teaspoons baking powder, one-half teaspoon salt and enough milk to make a rather stiff batter. Be sparing with the milk ! until you try one or t\vo dumplings.

COOKING FOOD FOR TWO CAN BE SIMPLIFIED Meat Loaf Prepared in Individual Muffin Tins Suggested. One of the hardest problems is to prepare meals suitable for two. It is easy, comparatively speaking, to plan a roast for company, put it into the oven and forget about it, but when it comes to chousing meats for two, there is no such easy answer. Steaks and chops are the obvious choice, but many budgets will not permit these for every dinner. And besides, all like variety in meats as well as other .foods. If chops are desired, Inez S. Will-

son. home economist, suggests that instead of rib or loin chops that you choose shoulder chops. These can be broiled just as rib or loin chops. A whole baked ham is out of the question for the family of two but that does not mean that baked ham is eliminated. A thick slice of ham may be baked in a slow oven and coated with brown sugar and decorated with cloves just as the whole ham. Canadian bacon may serve the

2000 HEAD FANCY INDIANA TURKEYS CHICKENS IHTKS GEESE GUINEAS RABBITS CAPONS •‘DRESSED FREE” GRANTS'^k--123 N. NEW JERSEY ST. 1 OPEN SUNDAY

DEC. 21, 1084

purpose of the whole ham. Canadian bacon, since it is the loin nf pork cured, is more like ham than bacon, and is baked in exactly the same way. This may be cut in the size desired.

ORANGESI Carload of Florida Treeripened Oranges. Sweet and ®§ Juicy. If You Want Good I Quality Sre These $1.50 1 50-Lb. I Bushel I HAMILL Bros, g 230 Virginia Ave. I