Indianapolis Times, Volume 46, Number 192, Indianapolis, Marion County, 21 December 1934 — Page 32

PAGE 32

SALMON PUTS MUCH PROTEIN IN WINTER DIET Fish Can Be Utilized in Soup, Patties and Combinations. Because it is rich in protein, salmon is good cold weather lx>d. E'er, though one may not share the imagination of a New York chef wno said that opening a can of salmon brought him the stimulating tang of the sea. a resourceful housewife can see varied possibilities in the appetizing contents of a can of red salmon, because so many things can be done with it. Salmon may be served in soup, salad or in patties, but perhaps it •is best when mixed with other thing: and baked, then served with mashed potatoes or hot biscuits and a green vegetable, followed by salad and pie. These recipes are suggested:

Baked Salmon with Cheese Break a can of red salmon into flakes and season it with salt and pepper. Add one-half cup grated cheesp and mix thoroughly. Put into a buttered casserole, cover with fine bread crumbs and brown in the oven. Make the butter sauCe this way: Stir two tablespoons flour in onehalf cup melted butter and add a cup of boiling water, beating all the time. Before taking it from the fire put in a tablespoon of chopped parsley. Salmon Chowder Drain a can of salmon and break it into flakes. Cut one-quarter pound fat salt pork into cubes and fry. Transfer to a kettle or saucepan and add two cups milk, two cups water, one onion and four raw potatoes cut into small pieces. Simmer until potatoes are tender, and one tablespoon flour mixed to a paste with milk, also another pint, of milk. Put the salmon in last and let it boil up once. Stuffed Baked Salmon Cook a chopped onion in a cup of water for fifteen minutes. Add one-half teaspoon each of salt, celery salt and paprika, also the drained liquid from a can of salmon. Pour this over a cun of stale bread crumbs and two tablespoons corn meal; let it cool, then beat well. Break the salmon into flakes and mix with an unbeaten egg and onchalf cup cracker crumbs. Put a layer of this into a narrow pan that has been well buttered. Over that spread all the filling; then cover with the remaining salmon. Lay strips of bacon across the top and cook in a moderate oven about 15 minutes. Tomato sauce may be served with it. Baked Cabbage Plunge a medium size cabbage in boiling salted water and boil about 20 minutes. Drain, cut the cabbage in two and place flat sides up in a baking pan. Mix together one rup bread crumbs, half a cup of butter, two raw eggs and salt and pepper to season. Spread this mixture over the cabbage, sprinkle with grated cheese and brown in the oven.

yYou are looking for QUALITY — S •§" You are looking for PRICE— V WE HAVE BOTH! OPEN for Your Convenience SUNDAY, 6 A. M. ’Till 8 P. M. A o Change in Prices on Sunday FREE DRESSING Free Delivery on Holiday Poultry, Saturday Only Complete Line and Sizes — TURKEYS-DUCKS-GEESE-GAPONS—GUINEAS—CHICKENS— AND RABBITS LOWEST PRICES C all DR. 3030 and Be Convinced AYE WON'T BE UNDERSOLD Watch for Our Neon Sign CAPITOL Poultry Cos. 1018 S. Meridian DR. 3030

AXjD*S Fri.-Sat. and Monday Turkeys Ducks Geese Chickens l \ In 20c 18c 18c BEER SPECIALS Creamery Butter 29c Frida7^a^ da “* Eggs in Cartons 2 Doz.. 43c Silver i:d E e _ _ _ Boiling; Lb. 6c t 4 OA D rrc Pot Roast 8c I B jH QL L I Best * ut Chuck 10c ~~ ‘ —„ Cook's Goldblumc, ChamVEALks:E;T:: : ;:£ - * a ■an Stew. I.b 5c I ■ I V uMK shouidpr - Lb ioc LniflP leg or (hops- I.h 15c Patrick Henry. Falls City, T i . Sterling. Hamm's, BergV resh Picnic Lb.. 10c hoff A B * Pork Sausage 10c _ Spars Ribs Lb., 10c MM oysti rs LI. 5496-5497 ot 40c /i REN WALD' e mince meat W 9lAl ?r !S ; ,E^r KEi 2 Lb. 25c I

CHICKEN AND VEGETABLES COOKED TOGETHER IN CASSEROLE

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Prom Hotel Martinique, New York. A dish of chicken like this saves time in preparation, serving and cleaning up.

By SEA Err' ice Chickens are so tender they can be cooked any way liked best, but even the old favorites pail sometimes and new recipes are welcomed. If you cook a young roasting chicken with vegetables en casserole. you can send the whole thing to the table in one dish and save effort in cooking, serving and cleaning up. Serve such a combination with a green salad and an up-and-coming dessert, and you will have a delightful meal for any informal occasion. It is well to use discretion in selecting the vegetables to go into a qhirken casserole dish. None of the cabbage family seem to be compatible with chicken, so we have to rely on the onion family for our strongly flavored vegetables. Squash and tomatoes, green peas, lima beans, sweet corn and on through the list of the not too pronounced flavored vegetables may be chosen to go into the casserole. This recipe is that of the chef of a famous New York hotel. Chi. ken al la Yogliazzo One three pound chicken, 1 tablespoon minced onion, 1 clove garlice, 3 tablespoons butter, 4 cups chopped tomatoes, 2 cups diced Italian squash, 2 cups potato marbles, ] 2 cup green peas. Clean and disjoint chicken. Add 1 teaspoon salt and lVi teaspoon pepper to >2 cup of flour and roll each piece of chicken mixture. Melt butter in frying pan and cook chicken until brown over a low fire. Add onions, garlic, tomatoes, squash and potatoes and cook twenty minutes longer. Turn into a shallow casserole and garnish with peas which have been cooked separately. Put in oven until very hot and serve with sprays of watercress. Italian squash is pared but the seeds are so small and tender they are not removed. Concordia Pudding One roasting chicken, 6 ears corn, 1 cup diced celery, 1 small onion, 2 sprigs parsley, 1-3 cup melted butter, 3 eggs, 1 cup chicken broth, cup flour, salt and pepper. Clean and disjoint chicken. Put in sauce pan with just enough boiling water to cover. Add onion, parsley.

celery and 2 teaspoons salt and V teaspoon pepper. Cover and simmer until tender. Cut a thin slice from tops of kernels of corn and scrapie out heart with blunt edge of case knife. Beat eggs until very light, beating in flour and melted butter. Add corn and chicken broth and mix well. Turn into a well buttered baking dish and add pieces of chicken. Bake thirty minutes in a moderate oven and serve from baking dish. The pudding should brown on top and become firm. Chicken With Dumplings This is a simple and very appetizing way to cook and serve a

SHUN SPEED IN POTJOASTING Cooking Time of Three Hours Required for Best Results. When the husband longs for “Mother's cooking,” ten chances to one it is the savory pot roast and the delicious brown gravy that he recalls. Os course, mothers have no monopoly an pot roasts. It is only that they have prepared pot roasts so many times that they have learned what cuts to buy and how to prepart them. Any one, by using a little care, can make a delicious pot roast, says Inez S. Willson, home economist, and here’s how: First, dredge the roast with flour, season with salt and pepper and brown in hot lard. Add a small amount of moisture, either water, meat stock, tomato juice, or dilute vinegar, cover, and let simmer slowly, until done, about three hours. It is very important that the meat be well browned, and that only a small amount of liquid be added at a time. As this cooks out more may be added, but again, it should be added in small quantities. As the liquid cooks down each time the meat becomes a richer brown and the gravy much better. All meat is best when cooked at a low temperature, and a pot roast is no exception. After browning, a good pot roast must be cooked very slowly at a simmering, not boiling, temperature. The cuts usually used for pot roasts are the chuck, rump or heel of the round. These may be boned and rolled if desired. If their fat covering is thin, they may be wrapped with either cod or back fat and tied in shape. Marbury Rolls Butter thin slices of fresh sandwich .bread. Chop fried bacon. Put a roll of the bacon in the middle of each slice. Sprinkle with grated Parmesan cheese, finely chopped parsley E nd a speck of cayenne. Roll like a cigaret, fasten with toothpicks and grill until brown in the oven, serve hot.

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THE INDIANAPOLIS TIMES

chicken. Clean and disjoint chicken and cook in water to more than cover until tender. Remove from broth to a hot platter and keep hot. Drop dumplings into boiling broth, cover closely and keep boiling fifteen minutes. Surround chicken with border of dumplings and serve at once. Make a gravy by thickening the chicken broth with flour and milk stirred to a smooth paste and serve in a separate sauce dish. To make dumplings mix and sift IV2 cups flour, 3 teaspoons baking powder and M taspoon salt. Add egg, unbeaten, and milk to make a stiff drop batter, stirring vigorously and adding milk slowly.

H| jfay the good Things fJL I help bring to you on Christmas Day—be a reminder that I am Always ready to serve you throughout the Year

PORK’S APPEAL INCREASED 8Y USEJJFJiERBS Homely Roast Becomes Distinctive With Added Flavor. On December days, when Christ-mas-present expenditures are apt to make a dent in the dinner allowance, a housewife may surprise herself as a result of studying how to serve delicious food at small cost. Even when inexpensive meals are being served it is not necessary to jog the family into thinking it doesn’t matter what they eat as long as it is nourishing, because bargain foods, when treated fairly, can turn dinner into a grand event. Herb-Flavored Fork For example, if you are having pork roast, you can enrich it with a potpourri of herbs whose combined flavors, spooned over the cooking meat every little while, will turn a homely roast into something distinguished. Into the roasting pan put a piece of turnip, a leaf of cabbage, two sprigs of parsley, a bay leaf, a teaspoon of grated lemon rind, a leek, and onion and some pepper, salt and allspice. When the meat is halfdone put in peeled potatoes. Thick-

en the gravy, season to taste and strain it. If lamb roast is chosen as something that could be stretched into several economical meals, poke a clove or garlic into each end of the meat and even persons who imagine they don't like garlic will wonder why the meat tastes so good. These are other suggestions: Fruit Cocktail Separate grapefruit sections and remove all skin. Cut an avocado pear in small balls with Parisienne cutter. Put the combined fruits in cocktail cups and put two tablespoons of Russian dressing on each portion. To make the Russian dressing add chopped celery, pimiento and green pepper to mayonnaise, and half as much chili sauce as mayonnaise. Fried Pork Chops Sprinkle pork chops on both sides with salt and pepper and dip them in flour. Put half a cup of butter In a frying pan and when it is hot put in the chops and cook slowly until brown on both sides.

A& Ps ANNUAL r— ft A & P Wishes Its Many Friends and Customers It A VERY m A & K O MERRY CHRISTMAS Stretch Your Xmas Budget— Take Advantage of These LOW SALE PRICES 1 “PILGRIM BRAND”— Finest Quality | |jf TURKEYS I I HUPs. YOUNG-TENDER i F AJ PLUMP 1 l JtO f | | FRESH DRESSED LD - jjjjfa I Ducks Fresh Dressed Lb - 25c Geese French Dressed Lb - 25c l | Oysters Solid Pa ck pt - 21c Pork Loins Lb - 15c •] S Sausage Indiana Link Lb - 15c Chuck Roast c cZ* Lb - 14c j | Mince Meat Bulk Lb - 15c Smoked Hams Skinned Lb - 18c 1 | CHICKENS -- s BSf Lb. 21c JA Lb . 23c § 8 O'CLOCK 19< Pineapple Sliced 2 & 35c Country Roll Butter Lb - 31c Milk wmte House 9 Sis 50c Silverbrook Butter Lb -32c Wildmere Carton _ li W ■ CVJVJ Every One Guaranteed OZa JSL / C Flour Piilsbury’s Bag $1.09 Peas Tender>Sweet 2 Cans 23c Pink Salmon 2 SSi 23c Tomatoes 3 Cans 23c lONA FLOUR Purposes 2 e 79c | Mixed Nuts cZ Lb -19c jj | Mince Meat a£? Pks lOc \ 1 English Walnuts Lb - 23c g | Extract — imituion v„ui, 5 C | | Brazil Nuts Lb - 19c I $ Baking Powder Lb - can 19 C g I Almonds Lb - 21c | | Cocoanut Ra - iah 4 *° z - 10c & Pecans Lb - 29c | $ Pure Extracts 2 "° z - Bot - 19c | Chocolate Drops Lb - 10c g | Spices—Assorted pkg - 9c | 1 Candy HardM,xed Lb 10c| | Bulk Dates “ 10c| DCCD CIRCLE CITY Case of 24 _. C BJ fcm Plus Cage and Bottle Charge O -DOL. _J C in City Licensed Beer Stores Coffee Maxweu House n. 31 c Navy Beans 10 Lbs ’ 35c Coffee Chase and SanborM Lb. 31c Ketchup Ann b ' 10c CRACKERS N. B. C. Excel 2-Lb. Pkg. 17c Bread '“Sr' 1 'L°.l 5c Red Circle Coffee Lb 23c Sparkle Gelatin n, 1 ",. Pkg 5c Bokar Coffee Lb Tto 2sc PEACHES lONA BRAND 2 cfns 29c For Shortening — Frying—or Cake Baking ®CRISCO 49c (Lb. Can 18) jj ORANGES 29c BANANAS u TJr 5< Grapefruit Texas Seedless 3 for *[ Qc \ Michigan Celery Fancy 2 stalks 9c Sweet Potatoes Candy Yams Lb 5c Brussels Sprouts *■ 15c —■■HjGVJIIMH Potatoes U. S. No. I Orad. 15-Lb. Peck Stores will be open late Saturday and Monday night. Closed all day Christmas.

Pork chops should • ok about 20 minutes. Take the meat from the pan. put in two chopped onions and cook slowly until onions are tender but not brown, meanwhile keeping the chops hot. Add one-half cup hot water to th* onions, also a teaspoon of prepared mustard, put the chops back in the pan and simmer for five minuter.. Transfer the chops to plates or a platter and strain the gravy over them. Garnish with watercress and cooked prunes stuffed with chopped almonds and pickled relish. Maple Cup Custard Beat the yolks and whites of four eggs separately, then beat half a cup of maple syrup into the yolks. Add three cups of milk, a pinch of salt and the beaten whites, pour into individual custard cups, set in a pan of hot water and bake in a moderate oven 25 minutes, or until the custard is firm. Do not let the water boil. Apple Pudding Pare and grate four tart apples. Add two tablespoons melted butter, the beaten yolks of six eggs, one-

■DEC. 21, 1934

half cup brown sugar and a cup of grated almonds, then the beaten whites. Put in a buttered baking dish and cook 25 minutes in a moderate oven.

VERY SPECIAL! Boiling A Chickens I Zk HENS 13S Special Christmas Prices on Ducks, Geese and Turkeys OPEN ALL n\Y STN’DAT Free Dressing Special Price* for Kp*tanrantt and Church**. WEST STREET POULTRY CO. 40 Y*ar Sam. Locution 11 V ffnf St. LI-0009