Indianapolis Times, Volume 46, Number 216, Indianapolis, Marion County, 18 January 1935 — Page 24

PAGE 24

MENUS GIVEN FOR MEALS ON THRIFHASIS Home Economist Declares Five Can Be Fed on 58.17 a Week. “Many persons think that high prices denote high food value. It is hard for them to believe that cheaper cuts of meat are as nutritious as expensive cuts or that evaporated milk at half the price of bottled milk is as good for children ’’ Mrs Louise K. Addis,Tiome economist for the Charity Organization Society of New York, was explaining how it is possible for some families to reduce the food budget by half and live as well as they ever did. A family of five, she said—parents. two Doys and a girl—can be adequately fed on $8.17 a week, according to a recent survey made by family welfare societies. • But that takes skillful planning.” Mrs. Addis admitted. "Often the ; husband has to help his wife decide t just how the money shall be apportioned. Buying day-old bread all week and ouymg for several days on Saturday nights are practical ‘ ways to bring down meal costs. These low-cost meals and recipes ! prepared by Mrs. Addis, are stand- ,* bys in many homes where pennies 1 must be counted, she said. In fam- j j ilies where the husband can go; home at noon, persons have been advised to return to the old-sash- ; ioned breakfast, dinner, supper regime, BREAKFAST Slfrd or Frf,h Fruit in Season. Cooked Cereal. Milk Toast. Bread or Toast. Milk or Coroa for Children. Coffee. DINNER Meat Balia. Baked Muffed Potatoes. Tomatoes. Bread and Butter. SiPPKK Vegetable Chowder. Bread and Butter. Miik for Children. Betty. Tea or Coffee. Vegetable Chowder Two slices salt pork or two tablespoons cooking fat, one large onion, ! two potatoes, two carrots, one-half cup ceiery, two cups inilk, salt and ; pepper. Cut vegetables in small , , pieces and cook in fat for five mint utes. Cover with water and cook until j soft. Add milk and seasoning and j let it get hot. Turnip may be substituted for celery and equal parts of evaporated milk and water may , be used instead of milk. Apple Betty Five apples, two cups bread crumbs, three-quarters cup brown sugar, two tablespoons butter, one- 1 quarter cup water, lemon juice if desired. Cook the peeled and sliced apples for a few minutes in barely enough water to cover. Put alternate layers of apples and crumbs in a greased bak’.iig pan and sprinkle with sugar. Dot with butter. Add the water and lemon juice. Bake until apples are tender. Pot Roast Brown a four-pound piece of 1 chuck beef on all sides in three tablespoons of hot fat. Put it in a pot with these things: Six potatoes perled and quartered, two diced onions, one-half cup water, j Cover tightly and simmer for three i hours. Add a little hot water when * necessary, but only enough to pre- i vent meat sticking.

VERY SPECIAL! YOUNG ROASTING AND BAKING CHICKENS 18c Lb. FREE DRESSING West Street Poultry Cos. 4H V>ar Same Locution II N. West St. LI-9669

CAUTIOUS CAROLIN E "ONCE BITTEN, TWICE SHY* BUT /A! /5 MINUTES SHE CHANGEO HER WHOLE IDEA ABOUT "NO-SCRUB" SOARS

' v \ ( YOU CAN'T TELL. ME W c H , A J, ! I Y °^ TILL ) i55?122'555. U r # " *S?Kv' / SOAKS OUT DIRT IN f T's TRUE! AND MY BEST SCRUB AND / TRIED ONE ONCE... ANt> IT \ 15 MINUTES WAIT TILL YOU \ CUSTOMERS ARE /-,s= BOIL CLOTH l FADED MY COLORED THINGS I WITHOUTSCRUB&INGI SEE HOW SNOWY \ \ SWITCHING TO />? X \ TERRIBLY. ) OR BOILING AND— WHITE YOUR ) OXYDOL, MRS. \k= = I 7/ T r\ STILL IT'S SAFE? I WHITE CLOTHES; KINC ... BECAUSE f z_=L NO-SCRUB SOAP.. A // BUT CAROLINE...THERES] \ | CAN'T BELIEVE IT! V. i WASH! yS \ IT'S SO SAFE. /Vp =5—C / A NEW''NO-SCRUB" V I VV/ L> V 111 yr. I y . .. jyyj THAT AFTFR.MOON THAT NIGHT JgJM HERE'S HOW OXYDOL /Sj£\ ( M e SSSS ?S' u m!'. n<s / : Soaks White Clothes Snowy White... -) ;&!& /f \ Yet Won 1 Fade A Thmg! JSmA ONLV IS ( N |-?Rttu5WT V THAT OLD WASHDAY )\ .u> fr's * , yOUXL be astonished, like thousand? at JonF^S% ftv l MINUTES' ) V aJ& nfw * V V BACKACHE ? J Wv. I,'RE A BEAUTY * your first trial of OXYDOL. Just 15 minutes fIKWW V soak ino . / \ AND NEW ? J \ , ’ rnir soaking to the tubful... no scrubbing, no boiling /fiJKMjKXM V_ iin / 1/ "| 7 * f rREATArtENr .. . and white clothes wash snouy white. You’ll '■ I \ 4 *j v "n—. \ Vi s I v —T2r4r THE hands. wonder how a soap that works so fast can be so wST/iwß wrSJ " j\ \ i !; —■ —Send your name and address to Procter & Gamble. .. . . ~/tA[ j / ' \ {Bf w SEl__ I- Dept. Cl 6-67, Box 1801, Cincinnati. Ohio, and SrlllftiblJfA (J I / / \ /& ®5 we’ll see you get a regular 10c package (enough V( tA A-— tv&f/'u for two full washings) absolutely free. Or to avoid 500,TIMES IN SUDS \ y—r py*2 / & L \

MINCE PIE PREFERRED BY FILM ACTRESS

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When Grace Bradley, above, Paramount film player, entertains at

SOUTHERN WAY GIVEN Sweet Potatoes Combined With Cream and Nut Meats. An old, old southern way of preparing sweet potatoes, and truly a favorite way, is mashing them and adding to each 3 cups of sweet potatoes. U cup hot cream. u > cup walnut or pecan meats, and % cup peanut butter. These are then placed in a buttered casserole and heated in the oven until nicely browned on top.

PAwwilb BFor only 10c you get a full pound-and-a-quarter package of KO-WE-BA ready-mixed Pancake Flour that will make the finest pancakes you’ve ever tasted. Light, fluffy, golden-brown cakes that fairly melt in your mouth. Extra delicious because they’re a blend of wheat, corn and rice flour that makes perfect pancakes every time. Try a package. It makes wonderful was- • des, too! And, to enjoy Wheat Cakes ~C K at their best, ask for KO-WE- ■ UNSEAT BA Buckwheat Flour. 'rV;|FLC>U R .4/ Independent Grocers Only

her Hollywood home she can usually be dependen on to serve mince meat pie. She says mince pies should always be baked with tw r o crusts. This is her recipe for the mince meat: 4 common crackers, rolled 144 cups sugar 1 cup molasses 1-3 cup lemon juice or vinegar 1 cup raisins, seeded and chopped M cup butter 2 eggs well beaten Mix Ingredients in order given, adding spices to taste. This quantity will make two pies.

THE INDIANAPOLIS TIMES

LATE SUPPERS HOLD INTEREST OF STAGE FOLK New York Chef Offers Three Recipes for Popular Food. Hostesses who are in a quandary over what to serve at late suppers might do well to take a hint from a set of New Yorkers who invariably eat a midnight meal and most of whom insist upon wholesome hot dishes. These are the actresses and actors who, ffter the final curtain falls, go hurrying home for supper. Tony Pomrtti, who knows the food preferences of many stage people, bring chef at the Hotel Belvedere in the heart of the theater zone, said that hot dishes are far more popular than cold cuts with his clientele and that he can guess pretty well in advance which nutritious specialty they would like best. These recipes describe some of his leading dishes: Four tablespoons grated cheese, one cup cream sauce, six eggs, cayenne pepper. Butter a shallow casserole and pour in half the cream sauce with a speck of cayenne. Break the eggs separately and put them in and sprinkle alternately with cheese and sauce, having cheese on top. Bake in a hot oven until the cheese is melted and the eggs set. Crab Pie Cut stale bread very thin, spread with butter and soak in cream or milk. Put a layer of this bread in a shallow baking dish, then a layer

So Tasty! So Delicious! SALADS' That Are Made With • PHOENIX MAYONNAISE Rich, buttery consistency adds economy—PHOENIX can be mixed half cream or milk. Made in Indianapolis—delivered fresh and pure—in 5, 8, 16 and 32-oz. jars. • DIADEM SALAD DRESSING Tasty and wholesome always, DIADEM is the salad dressing used and preferred on thousands of Indiana tables. Three most popular sizes— B, 16 and 32-oz. jars. •Ask for these products by name at your independent grocery or delicatessen store. Packed by SCHNULL & CO. INDIANAPOLIS

of crabmeat and sprinkle with salt, pepper, melted butter and add a few thin slices of lemon. Repeat and have buttered bread on Lop. Just before putting it in the oven pour in half a cup of inilk. Cook about twenty minutes. Spaghetti ala Ida One-half pound spaghetti, onehalf can tomatoes or one-half pound fresh tomatoes, one tablespoon butter, one sliced onion, herbs and seasoning, grated cheese. Cook the spaghetti for twenty minutes in boiling salted water and drain. Put the butter in a pot, add salt, pepper cayenne, a clove of garlic, a pinch of sage and thyme and a bit of bay leaf. Brown slowly. Put in the mashed tomatoes and cook for half an hour, stirring frequently. Strain through a sieve, forcing it through with a masher. Mix this sauce into the cooked spaghetti, also some grated cheese and sprinkle grated cheese on each portion.

ORANGESI Carload of Florida Tree-ripened I Oranges. Sweet nnd Juicy. If Egg Yon Want Good Quality See MB These Sf.SO I 50-Lb. Bushel FANCY APPLES No. 1 New York Welches Fine Cookers and Eaters $1.50 Bushel GRAPEFRUIT TANGERINES KAMILL Bros. I 230 Virginia Ave. |

Meat Souffle Mix one tablespoon butter with a heaping tablespoon flour and a little salt and pepper. Cook with a cup

CAPITOL POULTRY CO. DREXEL 3030—FREE Delivery SATURDAY SPECIALS Boiling Strictly Fresh Country CHICKENS EGGS Lb. 12 C Doz. 27 hc No Delivery on This Item 2 Doz., 85c Balance of Poultry at Lowest Prices Not Storage. Selects In Cartons. . 30c We Have SPRINGERS From 2 to 4 Lbs. Very Special.

WE INVITE YOU TO ygj COMPARE THESE VALUES Creamery Butter Lb. 32c \ Eggs in Cartons 2 Doz. 49c i Lard, Pure 2 Lbs. 29c Beer Prices Lamb Stew Lb. V/2O Fn. - Sat. Lamb Shoulder Lb. IZVfco §1.49 Lamb Leg Lb. 18c Ackerman's BM It. Boiling Lb. IC oid Rip Beef Pot Roast Lb. He Ch veivet ne Veal Breast Lb. 8c *l-75 Veal Roast Lb. 12c Cook’s Veal Chops Lb. 12c Goldblume i—--51.85 LI. 5496 —5497 cffTraSk #2 RENWALD’C* Henry, Kamm’s QUALITY MEAT MARKET $1.95 26-28 N T . Delaware

Money cannot buy better coffee than A & P Coffee. FT. OatoYAtM JMFr wvj A ' SB O'CLOCK 4g% .COFFEE P 53c) Lb.| JJc The World’s Largest Selling Coffee —Bar None!! \ RED CIRCLE COFFEE Lb 21c BOKAR COFFEE 2 S 45c The Perfect January Breakfast \&m 206 SIC PRIZES _ . _ _ _ FOR BOYS AND GIRLS BISOUICK Perfect p. Q £ Don’t leave the store without learning: I^*iw. V affiles &■ Mm w V all about this fascinating Treasure Hunt A | Nj A **• firs . T -. -t A Tontest for youngsters. Get your copy SAUSACt him pSrl l nk Lbl 19c of the bljr f,,n colored circular with Pure Pork Link ■ V rules and entrv coupon. Free game SYRUP RAJAH Qt. Jug 25c V5L57 for every entrant. A Florida^ Mello-Wheat 28 02 Pkg 15c 'Wr IV■ N Nrf k ni THE FINEST QUALITY FARINA CEREAL PRESERVES Black Raspberries 2 Cans 2sc Lava Soap Cake 5c Brillo For Pots andpans 2 pk s s - 15c Waldorf Tissue 4 Rolls l7c RED BEANS SULTANA 4 Cans 19c Red Salmon Medium 2 27c Apple Sauce 3 Cans 23c Sardines 'IT 4 Cans 2sc Green Beans 2 Cans 15c QUAKER OATS sm - pk - 8c Apple Jelly SSE 3 dt™ £ 25c Karo Syrup l& 20c Argo Starch 3 ' Lb - pkg - 20c Sunsweet Prunes Lb - pkg - 13c BUTTER Silverbrook Print, Lb., 34c Roll Lb. 33c lona Peaches 2 c ß 29c Wheaties Bl Foid ut 11c Raisins Seedless Pkg - 15c Bulk Rice Lb 5c AJAX SOAP 4 K 15. Brown Sugar Lb 5c Orange Juice Sundine Can l3c Salmon Alaska Pink cl" 11c Pancake Flour VS Z 13c BAB-O CLEANSER 2c™ 23. Fresh Fruits and Vegetables Choice Quality Meats Bananas Beef Tenderloin m m mm w With Mushrooms—to Bake, Fry, Broil or Ripe Yellow Fruit , en Casserole Lb. |Jc Lb - 29c Florida Oranges Doz- 23c Flank Steaks juicy LbHead Lettuce 2 Heads i sc Pork Loin Rolls Lb 25c Grapefruit seedless —so size 4 or 19c Poik Loin Roasts mb End Lb -19c Bunch Carrots or Shallots Bunch 5c Beef Chuck Roasts C <S* Lb - 15c Sweet Potatoes candy Yam. Lb. 5c Chickens stew in * Hens Lb. 21c Cooking Apples 5 25c Oysters < . Solld pt - 23c New Cabbage 2 Lb s. g c • Dressed Whiting Frfcsh Frozen 2 Lbs. 27c Potatoes r - s No - 1 Grßde 15 Lb - Peck 15c Leg O’Lamb Lb 23c

of milk until thick. Add a cup of cold chopped meat, a minced onion, the yolks of two eggs and half a teaspoon baking powder. Cool, add

JAN. 18, 1935

the beaten egg whites and bake twenty minutes. Cooked salmon, halibut, lobster or crab meat may be used.

<s> // / v & Van (amp's CHIU CON CARNE Real Mexican Style

It’s a clever hostess who knows how to create menu-magic with this delicious meal-in-a-minute treat! Savory and decidedly economical it’s a whole meal