Indianapolis Times, Volume 46, Number 192, Indianapolis, Marion County, 21 December 1934 — Page 34

PAGE 34

SPECIALTIES OF MEAT LIGHTEN WORK OF COOK Liver, Sweetbreads, Brains, Hearts, Tongue and Kidneys Listed. High <r. food value, low in price, and yet the meat specialties are slighted so often when it comes to planning ir.rals simply because many housewives are not familiar with them and know little about their preparation. ‘ There is nothing hard about the preparation of meat specialties,’’ .-ays Inez 3. Willson, home economist. “It Is all m knowing now.” Here are directions for preparing s me of the most common meat specialties: Liver Calf, beef, pork and lamb livers are all used. These are all especially valuable in the diet, because of their protein, mineral and vitamin content. Liver may be broiled, fried, braised in casserole, or made into loaf or patties. Sweetbreads Sweetbreads are considered a great delicacy in most sections of the country. As soon as received, plunge into cold water and let them soak for an hour. Cook them slowly for 20 minutes in water to which one teaspoon salt and one tablespoon vinegar have been added for each quart Drain and again plunge into cold water to make them firm. Remove any little stringe or membranes. These are easily detached after parboiling. The sweetbreads are then ready to be prepared in any one of the many ways in which they are served. The usual methods of preparing sweetbreads after parboiling are: Broiling, creaming, rolling in cracker or bread crumbs and frying, baking. braising with or without vegetables. heating in tomato sauce, or combining with vegetables in a salad. Brains Brains are cooked in acidulated water, just as described for sweetbreads. Then any membranes should be removed. After parboiling, brains may be broiled or panbroiied. fried in deep fat. creamed, scrambled, or heated and served in tomato sauce. Hearts Beef. veal, pork and lamb hearts are all used. They should be soaked in rold salted water for an hour. Then they may be sliced and fried, stuffed with savory bread dressing and baked or braised in a casserole dish. When baked, a few slices of salt pork or bacon may be laid across the top to keep the heart moist. Tongue Tongue, either fresh, corned, smoked or pickled, offers great resources for different dishes. It may be fried, baked, or braised, but whatever the method, it must first be prepared by cooking in water. Wash the tongue in cold w’ater. cover with hot water and cook slowly until it is tender. Remove the skin. This conies off most easily when it is hot. If the skin does not come off easily, the tongue is not done, so return it to the water and cook it longer. Tongue may be served either hot or rold. and is especially good when served with spicy sauces. KidnUvs Kidneys should be soaked from two to three hours in cold salted water. Then they may be fried broiled or combined with vegetables in a stow. Kidneys are often served with a highly seasoned sauce. POR < LOIN AVAILABLE IN DIFFERENT SIZES Permits Purchasing Amount to Avoid Left-Overs. One,can choose a loin of pork of the desiied jjze—a decided advantage when the family group is small, for it eliminates left-overs the iest of the week. Have the bones of the loin frenched at the market. That is, have the meat removed from the ends of the rib bones. Season the loin with salt and pepper. and place in an open roasting pan so that the rib bones form a rack. In this position, the rib ends are down and will be kept moist by the drippings. Place the uncovered roast in a moderate even. 350 degrees, and let roast until done. Allow about 30 minutes a pound for roasting. Decorate the rib ends with paper frills to serve. METHOD EXPLAINED FOR PREPARING CROQUETS ( hopped Meat. Milk and Seasoning Used in Recipe. Melt 4 tablespoons butter in a saucepan. Add 4 tablespoons flour. teaspoon salt, and '* teaspoon pepper, and stir until smooth. Add slowly i cup milk, stirring constancy. Cook until thickened, then add 2 cups finely chopped cooked meat. 1 teaspoon minced onion, and I teaspoon parsley. Allow to chill, then shape into bulk balls, ovals, cones or any desired shape. Roll in fine-sifted bread crumbs or fine cracker crumbs, then in beaten egg and again in crumbs. Fry in deep lard at 590 degrees until a golden brown on all sides, then drain and serve either plain or with tomato sauct.

LEFT-OVERS UTILIZED IN PREPARING SOUFFLE Cooked Fowl or Any Other Meat Suitable for Dish. To a cup and a half of cooked fowl, or any meat cut small, add these things: One-half cup breadcrumbs, onehaif cup hot milk or soup, one tablespoon butter, one onion chopped fine and fried in butter, two eggs, salt and pepper, and a cup of cocked peas. After all the other ingredients have been combined put in the beaten egg yolks, then fold in the stiffly beaten whites. Put in a baking dish and bake about half an hour in a moderate oven.

BUTLER STUDENTS LIKE SPINACH

Mrs. Mary Davis Bradshaw

Spinach has a bad reputation among children but not so with college students, according to Mrs. Mary Davis Bradshaw, dietitian and director of the Butler University Cafeteria. “Spinach is my best selling food on the Fairview campus." Mrs. Bradshaw says. ‘‘ln fact, all vegetables including parsnips and turnips rank high on the collegiate bill of fare.” Meats, pastries and sandwiches are secondary to vegetables in attracting the collevate palate, Mrs. Bradshaw reports. Hundreds of students eat at the university cafeteria each day. Through her experience as manager of the cafeteria and operator for several years, of a tearoom adjacent to the campus. Mrs. Bradshaw has become an authority on the tastes of college students. Strange as it may seem, men like pastries better than co-eds. Mrs. Bradshaw? believes the co-eds have an eye to their figures in turning down pie and cake. Students are not coffee drinkers.

Egg Nog and Drop Cookies Add to Christmas Cheer

Recipes Given for Speedy and Easy Preparation of Two Treats. Who deserves refreshments if not the gay crowd that plays proxy for Santa Claus and trims the tree on Christmas eve? Hot coffee and egg nog, Christmas cakes and cookies come as a delicious reward for their labors. Here are recipes that can be quickly and easily prepared: Christmas Egg Nog t cup brnndv 1 2 cup Jamaica rum 1 l-:t cups (I can) sweetened condensed milk H cups water 12 eggs 1 • teaspoon salt Nutmeg Blend condensed milk and water. Add the eggs, well bea?en. the salt, the brandy and the Jamaica rum. Beat until well mixed with an egg beater. Sprinkle generously with grated nutmeg. Golden Drop Cookies 1 i9-oz.) package dry mince meat and * cup Mater boiled almost drv 1 cun butter or other shortening l*i cups sugar 1 egg. unbeaten It 1 1 runs flour teaspoon salt 1 teaspoon soda Break mince meat into pieces. Add cold water. Place over heat and stir until all lumps are thor-

J Marion Poultry Go. ’ll 1022 S. MERIDIAN Sr. DREXEL 3441 ALL POULTRY DIRECT FROM INDIANA FARMS CHRISTMAS SPECIALS IcHICKENS | Lb. "I 0c WHILE THEY LAST I HENS 1 Lb. 4 4c- "| Qc Hj PI ■ tit> of Fancy Indiana Milk Fed I TURKEYS 9 Plenty of PICKS. GF.ESE. FRYS and ROASTERS FREE DRESSING Plenty of PARKING SPACE

-AW NERTZENGLISH WALNUTS sib*.sl.oo PAPER SHELL PECANS Lb. 29c BRAZIL NUTS . . . .Lb. 15c XMAS HARD CAHDIES, 2 LBS., 28. OPEN ALL DAY SUNDAY ORIGINAL NUT STORE PALACE THEATRE BLOC.

The university cafeteria uses hundreds of gallons of milk a month for drinking purposes and only a few pounds of coffee. Faculty members are the coffee drinkers, Mrs. Bradshaw says. Pork is the favorite meat with collegians. Roast beef runs a close second. Chili and barbeque sandwiches are popular in the meat line. Among the salads the outstanding favorite fs pineapple w r ith cheese College students will turn down all others for this type, Mrs. Bradshaw believes. Deviled egge, vegetable soup and ham salad toasted sandwiches are leaders in their particular tfass. Taken as a group, college students eat wholesome food rather than those types most palatable, Mrs. Bradshaw has found. They realize the value of balanced diets. Students are not capricious and fastidious in. their tastes. Plain simple food hits the mark most often. Health, rather than pleasure, seems to be the motive in their food selection.

oughly broken up. Bring to brisk boil. Continue boiling for three minutes, or until mixture is practically dry. Allow to cool. Cream shortening and sugar. Break egg into mixture and beat vigorously until smooth and creamy. Sift flour once, measure, add soda and salt and sift again. Add to butter mixture gradually. Fold mince meat into mixture and beat until thoroughly blended. Drop by spoonfuls on greased baking sheet. Bake about ten minutes in a hot oven, 400 degrees. Makes three dozen cookies. MAKE A SMILE—-CLOTHE-A-CHILD.

CANNED FOOD Wholesale to the Consumer SCOTT CO. HOMINY, 24 SCOTT CO. KRAUT, SCOTT CO. TORK & BEANS, 24 No. 2 Cans SCOTT CO. KIDNEY BEANS, 24 No. (1 Off WASHINGTON PEAS, 24 No. £1 CQ 2 Cans 010*/ VINCO RED BEANS, 24 No. Cl QQ 2 Cans .. 1 *0 V GREEN BEANS, Cl Q Q 24 No. 2 Cans g^ioOO DEL MONTE GRAPE FRUIT, No. 2 Cans, ■* ain doz M. 49 I.IBBYS CORNED BEEF, 12 Oz. Cl 7Q Doz J/l lts LIBBY’S KRAUT, 1 QQ 24 No. Cans ... *>l.oo LIBBY’S R. D. PEARS, 2'. Dot $2.20 LIBBY’S GENTLE PRESS TOMATO q r JUICE. Doz OJC Special Saturday Only LIBBY’S FANCY COUNTRY GENTLEMAN CORN, 1 Doz. No. 2 Cans Si .38 Dozens or More, No Less Lewis R. Doll 800 MADISON AVE.

THE INDIANAPOLIS TIMES

FOOD’S EFFECT ON DISPOSITION FIRMLY FIXED Undernourished Children Are Nervous, Irritable or Listless. The food we eat not only affects our appearance, but it has a real influence upon our disposition, in some cases actually changing per-

Foods for Christmas ...at Popular Prices Ask Your Independent Grocer for Them! Christmas is the one season when you want the BEST g of everything—especially the foods you serve at your Holiday table. Delight your family and guests by serv- * 0 .f£ •© * ing KO-WE-BA de luxe foods. They are extra-fancy pW~WJ quality, yet sell at popular prices. Select them from I yjfrflff*. this list, and order from your Independent Grocer today. ; The KO-WE-BA Christmas Box is an ideal gift. It V ill I contains twelve No. 2 tins—one each of twelve finest | fruits and vegetables. Ask your grocer about it. i . •.Jj U Ak , • a * J • .Oineappi£^| |SJj CY | Vegetables Fruits Specialties Tender Asparagus Fine Peeled Apricots Rich Mince Meat Green String Beans Fancy Apple Sauce Ripe or Queen Olives Dark Kidney Beans Royal Anne Cherries Spices and Extracts Fancy Pork and Beans Fruits for Salads Fancy Mixed Nuts Carrots and Beets Fruit Cocktails Fine Package Raisins Fancy Sweet Corn Grapefruit Hearts Golden Pitted Dates 1 * Garden-fresh Peas Fancy Bartlett Pears Cleaned Currants a? a* aw *m %' w"f .fPIII Fancy Mushrooms Golden Peach Halves Pure Maple Syrup |lr jmk *M ’C 12.4 I If A ft : Dry-pack Pumpkin Fancy Sliced Peaches Assorted Fruit Jelly Er h ' - California Spinach Sliced Pineapple or Pure Fruit Preserves k-£ jf 1 Ripe Tomatoes Crushed Pineapple Extra Fancy Prunes : ; Rich Tomato Juice Rich Pineapple Juice Rich Tomato Catsup | M Mr / // \ ' V,M < Mixed Vegetables Fancy Purple Plums Rolled Oat Flakes ! \ 14 Delicious Soups Fine Red Raspberries Fine Pancake Flour ‘ * >J Three Delicious Coffees j^EAcHEA New Deal Brand KO-WE-BA Brand LILY Brand Low - priced coffee at Coffee de luxe at a Medium-priced coffee its best! Mild, smooth moderate cost. Per- that is extra mellow and satisfying flavor. fectly delicious for and full-bodied, with In 1-lb. red and white O' ■ in. Serve a delightful aroma. KothlTWelbTßauer Cos. I B If® 1* m Ppian apo L> s *m. .Mk Wk Sold Only by 1 U/ c n R A nE;fl .Jh To Enjoy India Independent if ,h 0 Wk Tea at Its Best Grocers and kokomo. Just Ask for Delicatessens KO-WE-BA Blend

sonalities. This fact has become evident even without the scientific discoveries in laboratories where nutrition experts have studied the effects of diet upon animals. Any one who has noted the effect of unwise reducing diets upon the dispositions of those who have followed them will admit this connection without further proof. Further evidence along this line is presented by undernourished children who almost without exception are nervous, irritable or listless. A lack of protein in the diet, or a lack of phosphorus, calcium or vitamines has been shown by tests to cause nervousness, irritability and timidity in animals upon which experiments in feeding have been made. Similar effects of nutritional deficiencies are found in the case of

human beings. Sometimes the symptoms of these nervous disorders are vague. The patient licks that sense of well being, of strength, which comes from proper nourishment. It is important, therefore that every one know something of proper nutrition, of the fundamental need which food supplies. Protein, the building food, supplied by meat, milk and eggs: carbohydrates, supplying fuel for energy; minerals, notably iron, phosphorus and calcium, and the vitamins which are essential for growth and health—all these must be supplied by the daily diet. Serve fried oysters with beef pot roast and use oyster liquor for gravy.

PARTNERSHIP IN FOOD ENDURES Pork and Beans Known to Ancient Greeks and Romans. The comradeship of pork and beans goes back to the dawn of history. When the ancient Babylonian armies marched to war, their rations were pork and beans. The Greeks and Romans ate pork with beans. And doubtless the man who hunted the wild boar in the forests

DEC. 21, 1934

where the city of Paris now stands brought the flesh home to cook with the dried beans stored in their caves. XMAS TURKEYS Our 2-I.h MilL-lVil Rrnllrrs for ChrUtma*. Full I>rr*rd. Frlr, Hfn, Lb 2*o Broiler*. Lb. 400 FRF.MI EGGS Standard. Union 3Jo Extra Large. Doien 3*o BOYER'S HATCHERY ~

? WARNING! fi Be Sure the Name _ on Bottle and Cap I are the Same Si INDIAN APOIiS DISTIU* uro*' (Vl4 t K