Indianapolis Times, Volume 46, Number 198, Indianapolis, Marion County, 28 December 1934 — Page 21

DEC. 28, 1934

FOOD EXPENSE GUT BY CARE IN Large Pieces of Meat Are Often Obtainable at Lower Prices. Meals which arc Cwnomical are of interest to most housewives these days when food costs have increased more rapidly than incomes, so suggestions for ways to reduce expenditures are in order. ‘Careful buying often results in a substantial saving.” says Inez S. Willson, home economist, ‘‘Take advantage of market conditions. Choose vegetables which are in season, and watch the week-end specials at the meat market. These may mean a saving of money for you. Jdst because the week-end special happens to be a larger cut of meat than needed for one meal is no reason it should be rejected. There are dozens of ways that the

REGAL STORE Regal stores take this oppor- ® tunity to thank all their patrons Fnr Lni/l* N Pin Y PflV Pai'tlPS for the fine business enjoyed r Ol 1 1 ' x 1 U! lIVO during 1834. Our policy for 1835 %A# V* I i_J 1 will continue as in the past, to Vv J* 1 give Regal customers the finest ▼ ” ™ ■ ** foods obtainable at the lowest ■ a ■ ■ s&fc prices possible plus dependable Sf'Tß I | 1 I KIZ service. May we wish A Pros- ■ _ wdf Am mjM ar® fill K perous 1935 for you and yours. fl m M MM U MS REGAL Bottle ISC 2 Bottles ’ 35c Red Beans Sandwich Spread S Qt 27c 3 Sn" 19c Salad Dressing Qt 25c Sweet Pickles Sport • 23c j Ha! k camp-. 5 cam 29c Pineapple Juice DoIES 2 Cans 27c Calumet Lb. can. 21c Choc. Coated Grahams Lb 19c Baking Powder Raspberries 2 for 29c GIVIQGr A3& 3 5C Black, No. 2 Cans RiyprviewhNo Bottle Charge) 12 Bottles, 95c R m°s ee “ 25c Regal Pale Dry 2£& 25c Comet Rice 9c REGAL I Med ' 6lle Juice / / KRAUT * /S3jpj^i 3*25 LAlil b Del Monte Coffee / I Just the coffee you’d expect / Cboice Lb. S j from Del Monte I ff V HP ib - 29 • I Lb. j Del Monte Corn boiled haaa c I m I Sliced M.Th • j~i. I c s m 2 27c L_ gg SUGAR Fine Granulated 10 Lbs. 47< Winesap APPLES I 'ThfakfoSt Lb. 5e SPECIALS Regal Oats ORANCES 2 ~ 15c 3 Bag 3sc p os t g ran Pkg *jq c Flakes Celery ; Nice Bunch 5c n r £ i %A/ i , Carrots .. 2- 9c Puffed Wheat 2 Onions ™- 3 i oc Mother's Cocoa 10c CABBACE 2-5 c Flour 2 - ,7c Solid Heads McKenzie’S, 20-Oz. Pkgs. Finest Quality Meats Syrup Bottle W t 19c - - L’ a ne and Maple KIDS T-Lb. 1 | NOW! 3 FINE BUTTERS 5c I.c with kraut for the ® ™ | ■ m ii traditional New Xear Dinner. l\Oll Regal Kraut 3 N £ an 2 * 25c BliftCT Lb. Ron 32c Steak Lb - 23c Gold Brook Regal Oleo 2 Lbs - 25c Good and Fresh _ m, C Cream Cheese WM Hoosier Mild Wisconsin 1 Lb. All Prices Good in Indianapolis, In T i OJf Beech Grove, Plainfield and Plummers. Prints Iju. £ M^C

left-over may be used to good advantage for another meal. In fact, there is a saving of fuel in cooking a larger cut than needed, because it requires very little time or fuel to prepare it for the second meal. It may be perplexing to know just how to use the lerft-over pot roast or the end of the ham, so here are suggestions for ways which will be welcome always: Meat pie. Scalloped meat with potatoes. Meat in cream sauce. Meat hash. Meat loaf. Meat patties. Meat slices in tomato sauce. Stuffed tomatoes, onions, or green peppers. Baked with noodles, macaroni, or spaghetti. Meat and rice casserole. Meat rolls and dressing. Meat croquets. Meat stew with vegetables. Casserole of meat with vegetables. Meat salad. It is well to remember in preparing left-overs that they have already been cooked, so all that is necessary is that they be re-heated. This, of course, takes only a short time. If they are being combined with foods which require long cooking, cook these foods first.

RESTAURANTS TRY OUT FOOD IN LABORATORY

Wellesley Graduate Keeps Monotony off of Child’s Menus. Compared to the woman who runs her nerves ragged scheming to make one man’s meals interesting, Edith Doe Butterfield has a big job on her slender hands. Miss Butterfield spends her days trying to make meals more interesting for thousands of men and women of divergent tastes. For she is responsible for the flavorful new dishes and the dressed-up old ones that now appear on the menus of Child's restaurants. Miss Butterfield is head of the food laboratory for the forty-nine Child’s Restaurants in New York and hundreds throughout the country. She is the person who has been introducing wine flavor and herbs

THE INDIANAPOLIS TIMES

BREAD PUDDING MAY BE MADE FESTIVE

— ——

When chocolate is used to flavor bread pudding, two dessert favorites are made into a single dish.

and spices into the company’s cooking. “I think men are just as discriminating about good cuisine as women, and I know they get just as bored with it all if the food routine is dull,” Miss Butterfield said. “Women, being more curious, are the adventurers who will try anything new. Our worK would be deadly dull if they were not like that.” Miss Butterfield, a graduate of Wellesley College, who first became interested in food when she was studying art and discovered beauty in the form and color of fruits and vegetables, spends her days in a laboratory. There she experiments with new dishes and tests all materials before the purchasing department buys them. Recipes like these, she said, are the ones she tries out on the company’s executives, and gradually they get on to the menus: Kidney and Mushrooms with Sherry One and one-quarter pounds lamb kidney, ore chopped onion, one-half pound mushrooms, four tablespoons butter, one-quarter teaspoon pepper, otxe teaspoon salt, three cups soup stock, one-half cup catsup, three tablespoons flour, one cup cold water, one teaspoon Worcestershire sauce, two tablespoons sherry, eight slices bread. Cut eech kidney crosswise, then lengthwise and split each quarter. Remove fat and grit and cut meat very fine. Cover with cold water, bring to boiling point and remove from fire. Place in colander and rinse several times in warm water. Melt half the butter in a heavy saucepan and saute the onions. Do not brown. Add kidneys and saute until light brown. Add stock and catsup and cook 10 minutes. Saute the mushrooms in remaining butter and add to kidneys. Mix flour in cold water and stir that in. Simmer for one hour or until tender. Remove from fire and add sherry wine. Serve on toast triangles and garnish with parsley. Frozen Rum Custard One clip milk, one-half cup sugar, two egg yolks, one teaspoon gelatin, seven teaspoons milk, one cup heavy cream, three tablespoons rum, powdered macaroons and maraschino cherries. Cook milk, sugar and yolks in double boiler until custard coats spoon. Meanwhile, dissolve gelatin in milk, add to the hot custard and cool. Beat until light with rotary beater. Add cream and rum. Pour into refrigerator or tray and place in freezing compartment for four hours. Sprinkle powdered macaroons or nutmeg on each portion and top with maraschino cherry. Sherry Whipped Cream To a beaten egg white add onehalf cup heavy cream and two tablespoons each of sherry wine and pow’dered sugar. Beat together until stiff. To mellow its flavor let stand for an hour before putting on tarts. IMPROVEMENT NOTED IN HANDLING LIQUOR Distillery Official Believes Public Knows Good Product. Americans have become so accustomed to receiving dressings-down at the hands of so-called gourmets on their indiscrimination when it comes to liquors, that the encomia heaped on their intrinsic good taste and judgment by an official of the Hillcrest Distilling Cos. is most welcome. “We believe,” says he, '‘that after one year of repeal the liquor-buying public as well as the liquor purveyors have had sufficient time to learn what good whisky tastes like. We believe that they do know and appreciate a quality product. And, therefore, they should the judges.” Shoulder Is Inexpensive Shoulder is ordinarily an inexpensive cut of pork. Consequently you can provide an appetizing and attractive meal at small cost if you study seasonings apd compatible vegetable dishes. Apricot Pie Drain a can of apricots and mash them. If fresh or dried apricots are used cook until tender and mash. Sweeten to taste and add a little flour, enough to make them thicker than jam. When cool, put in a pastry-lined plate, cover with top crust and bake.

LI. 5496-5497 Wishing All Our G REN WALD 1 C riiZtJst QUAL 26-28 N E DIIawa A re RKET M Happy Year Beef Boil 6c ~ Lamb Stew 5c Beef Pot Rst. Bc/ fl ™OUr's\ lamb sh | dr . (oi Veal Brst. 7c f Picnics ] Lamb Leg 15c Veal Chops IQcy <t a J Lamb Chops^V^c Veal Rst. C heese 17c Butter 30c Beer Prices Fri-Sat,-Mon. EggS 2 dl. 45c BeHts. 8c |tmpa d g fe 'Vel.::sl:?s P°rk Hts. 10c Beef Liver, 10c Goldblume, Back Bones 5c Fat Henry $1.95 Oysters Qt. 40c Sterling $1.95 Shld. Bones 5c Falls City $1.95 . e*inoi/ . Rump Rst. 12V2C Kamm’s $1.95 Tender Stk 12 T / 2 c T. TT] T. Centliver $1.95 ... Oleo 3 lbs. 34c |__Bacon 2-Lbs.39c

When properly made, there isn’t a better dish extant than bread pudding. By the same token, when poorly made, it’s almost the w'orst dessert ever served in a home or anywhere else. But if you use the right proportion of bread to milk and eggs you ought to get a delicate, custard-like concoction as different as day and night from the stiff ’ gummy mass we all know —and de- ■ plore! The variations will help, too. I There are chocolate, raisins, dates 1 and figs, for instance, or candied fruits such as cherries and pineapple, to lend a festive air. And sometimes only the egg yolks may be put into the pudding and the whites may be saved to make meringue for the top. Slow Baking Important On account of the milk and egg combination slow baking of any bread pudding is important. Because this kind of pudding supplies so much food value it makes a splendid luncheon dessert. Or if your dinner is rather light, the bread pudding will bring the total number of calories up to the normal requirement. In order to keep the menu well balanced -when serving bread pudding, one should include fruit somewhere else in the meal—fruit cup or fruit salad, perhaps. With the fruit cup, have a hot main dish such as spinach with mushroom sauce or cauliflower with creamed carrots and with a fruit salad choose a hot soup f£>r the first course. Chocolate Bread Pudding This pudding in very little trouble to make and exceedingly good, j Two cups stale ;oft bread crumbs, 2 cups milk, 2 squares bitter choc- | olate, 2-3 cup granulated sugar, 1 I egg, Vt. teaspoon salt, M teaspoon ! vanilla. Heat milk to scalding point and i pour over crumbs. Cover and let stand thirty minutes. Melt chocolate over hot water, add half the sugar and enough milk taken from the bread and milk mixture to make of consistency to pour. Add to bread and milk mixture j with remaining sugar, calt, vanilla and egg slightly beaten. Turn into a buttered pudding dish ana bake 50 minutes in a moderate oven, ~350 : degrees. Serve warm with hard sauce or cold with whipped cream. Fruit Salad One large orange, % cup cottage cheese* 12 dates, French dressing. Pee! orange and separate in Reg- ; ments. Stone dates. Put a lettuce cup on each salad plate and in the center place a spoonful of cottage cheese. Arrange dates and orange segments alternately around the cheese. Serve with French dressing.

VERY SPECIAL! Special New Year’s Prices on DUCKS, GEESE and TURKEYS OPEN ALL DAY SUNDAY Free Dressing Special Prices for Restaurants and Churches WEST STREET POULTRY CO. 40 Years Same Location 11 X. West St. LI-9669

FOR NEW YEAR’S 2-Lb. Milk-Fed Broilers —Our Own . Raising. FRESH EGGS Standard. Dozen 33c Extra Large, Dozen 3<c polltry full dressed Baking and Fries, Lb 28c Broilers, Lb BOYER’S HATCHERY g Capitol Poultry Cos. DR-3030 1018 So. Meridian St. Free dressing and delivery FRESH RABBITS n |- each j LDC 2 for 45 c LEGHORN HENS and i l FRYERS, 3 to 4 lbs., 1b.... I*4C CHOICE SPRINGERS, HENS, ROASTING CHICKENS, Q DUCKS and GEESE, lb. . lOC YOUNG FANCY HEN TURKEYS, 8 to 15 lbs., 9 Re Follow the Crowd Free Dressing and Delivery o'*! all Poultry.

RECIPE OFFERED FORECAST PIG Weight of Seven Pounds Suitable; Crumb Stuffing Used. Seven pounds is a good weight for a roasting pig. After the pig has been prepared at the market, wash thoroughly inside and out in cold water, taking special pains with the mouth and all head openings. Befdre putting in the stuffing rub the inside all over with salt, pepper and sifted sage. For the stuffing use a quart of bread crumbs, fouil tablespoons melted butter, chopped apple and onion, two tablespoons chopped parsley, salt and pepper to season

HEART ’ S CONTENT! ** C ° StS VCry KROGER’S % Go on—telephone ALL the friends you’ll want to be with when the Old Year fades out and the New Year rings in! out your best silver—and load your table witt - all the festive foods that will bring sparkle to their eyes—and joy y i to their hearts! FEAST Y"E WELL, but start your celes i V \i bration at Kroger’s! We’ve seen to it that even the gayest S' / foods bear thrifty prices! ' ! ! f I \ * LL PRICES EFFECTIVE UNTIL MONDAY NIGHT, Dec. 31 / / / y \ Beverages for a Gay New Year's Eve —at Attractive Savings! f ttunjoL Stem*- \ LATONIA CLUB ALE Pickles 23c Live ’ bubb,in & : Case of EEL JSS Os “in Case!” 12 Bottles W C Plus Bot. Charge, 2e Herring 9 1& 99c Holland Milchers ROCKY Tomato Juice S" 10c LIME RICKEY Plus 2c Bottle Charge 95c j co„„.r r c,h CARBONATED WATER Club 3 Bottles 25c Pretzels Lb. 19 C N. B. C., in bulk —s c t±° - 15 c IfD ACT r HEESE Eggs Select Storage Doz. ?4 C IV ■ I V* ll Select Fresh U Cartes, Dos., 36c Llmburger and Brick %-Lb. T T , Cigarettes 8 *.• 96c 2—5-Oz. Glasses, 33c Mm Pkffs. tM S j Popular brands tMrS. TWty-*£pari Oil, we tbroW Open At I■■ I ■ f°r a gang! We re door and welcome all oar Bmm B B W M PkgS. B |J* holding "open house^friends —and serve aoed mg k k k AM BB V New Year’s Dayl f' thine* to eat! W U, ' n * ,toeat - SIX DELICIOUS FLAVORS /jK. N© -J‘ . Mom. can I f/jj^ 1 ” £ \)“ MAXWELL HOUSE Coffee-3 “■ 31c >.kL bo “**”*' 1A “****& Log Cabin Syrup Ta si l z e e 23c (UP A maple “woodey” tang! Baker’s Cocoa Vi can 12c Soda Crackers Lb . *f jf% c , Fln !" F, ‘” r ' Lb . , Q Wesco —2-Lb. Box, 17c and IIL it Sanka Tin 49c Grahams —Lb. Box, 10c TSiSP' 9~% caffein free! Swansdown Cake Flour Pkg . 29c The cake flour of champions! Flour .n'uSr, 24 Si $1.09 Baking Powder & 25c AVONDALE 24-LB. BAG, 85c Calumet-double-acting! COUNTRY CLUB . .24-LB. BAG, 95c CllOCOlate 23C ' 1 —— Balwr’s —Smooth, rich! Sugar io- 47c| Lifebuoy ”WT 4 25c 25-LB. BAG, $1.22 V% 9 Gives Rich. T Pure Cane, 5-Lb. Ctn., 27c—25-Lb. Bag, $1.26 111 IH SO Su( g S: w Jr C m i S® |% country’ Club Roll T . I | % -Lb. Print, Lb., 33c Lb, J JEWEL COFFEE ssss u. \g c FRENCH BRAND CoSee “• 23c Chase & Sanborn Coflee Lb 31c COUNTRY CLUB CoSee “■ 30c WALDORF T,ssue 4 17c PEACHES , A n™ s 2 x c°,S 4 29c CRISCO v '“S:'c, s „ri"r‘“ 349 c Fresh Milk Qt- 9c Raisins 2 Lbs - 15c Scott Tissue 2 Rolls 15c Sun Maid A Real Value Kraut 3 x c an ‘ y2 25c Rice Lb - 5c Soap 7 Ba 25c Avondale Blue Rose Tunso Laundry Cocoa 2 £ 0 b x 17c Cocoanut Lb - 17c Pumpkin 2 N c ° an 13c Our Mothers, L*b., 10c Bulk Country Club Angel Food 39c Bread Loaf 5c Navy Beans 3 Lbs. iq c 13-Egg Cake Fresh Choice Hand Picked BANANAS Firm, Yellow Ripe Lb. £ I LEMONS Sunkist, Thin Skinned, Juicy DOZ, 15cj GRAPEFRUIT 3 lor 14c ONIONS 3 Lbs 10c Juicy Texas Seedless Yellow Globes GRAPES Lb loc CABBAGE Lb 2c Emperors, Large Clusters Solid Heads LETTUCE 2 lor 19c CELERY staU! 5c Crisp Iceberg—Large Heads Fancy Michigan | 8 * * Armour’s Star A B Smoked Picnics Lb -liH Chuck Roast Lb - 13V2C Shoulder Roast Lb - 15c Tender, Juicy Tender, Choice Cuts Swiss Steak Lb. 22c Pork Loins Lb - 16c From Fancy Beef Rounds Whole or Rib End Cuts Oysters Qt. 42c Fresh Picnics Lt> - 12!/2C Fresh, Solid Pack • Small Size “ Chickens * Lb. 23c Hams Lb. 191/^ For Your New Year's Party BOILED HAM e&S u, 32c Frankfurters L b . i2i/ 2 c Tamales £ a b n 15 C Large, Juicy Armour’s Star Pigs Feet 28 j a z r 29c Meat Loaves Lb. 22 c Boneless, Pick Jed Pimentos—Pickle—Plain Stores Closed Tuesday, New Year’s Day—Open Late Saturday and Monday J j

KROGER* PIGGLY WIGGLY? STORES /

I and very little milk to moisten. ; Stuff this into the cavity and sew ;up the opening. Cover legs and ears with oiled paper and tie legs backward. Put a com cob or something in jaws to keep them open. Rub all over with oil or butter, sprinkle with salt, pepper and flour, and place on a rack in dripping pan. Roast about two and a half hours in a moderate oven, basting at first with hot water and butter, tfien with pan drippings. Casserole of Veal Have 1 pound shoulder veal cut in pieces as for stew. Roll in flour and brown in fat. Pour over the meat 2 cups brown stock or water in which 2 beef bouillon cubes have been dissolved and cooked with 1 cup tomatoes. Cover and cook slowly for one hour. Then add 1 cup camot balls, 1 cut mushrooms and 1 cup peas. Continue cooking until vegetables are tender.

PAGE 21

ENGLAND’S COOKERY LAUDED BY EXPERT French Culinary Leader Cites Good Points. Persons who are inclined to overlook the merits of English cooking should make a note of some recent observations by M. Herbadeau, president of the French Culinary Society. “If I am permitted to criticize English cooks,” he told the Hotels and Restaurants Association of Great Britain, “it is to say that they always try to provide French cooking in which they usually do not succeed, instead of trying to perfect good English cooking. There is an English cooking which flatters the most delicate palate.”