Indianapolis Times, Volume 46, Number 222, Indianapolis, Marion County, 25 January 1935 — Page 20

PAGE 20

RUSSIAN MENU INCLUDES SOUP MADEOF FISK Salad Prepared With Sea Food Also on List of Recipes. One would not need to be Russian to relish the dishes that Misha Segelneek, New York chef, preThese are some of the •recipes: ■ Boil together one pound each of salmon and halibut. Break the fish into flakes and combine with cooked ‘vegetables—one-half cup carrots, one-quarter cup lima beans, onequarter cup each of string beans. • onions and two stalks of chopped celery. The vegetables should be boiled together, with a bay leaf in the pot, chilled, tiicn seasoned with salt, pepper and one-half cup lemon juice. Moisten with French dressing, arrange on lettuce leaves and

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garnish with asparagus tips, parsley, black olives and sliced tomaties. Selyanka Fish Soup 801 l the bones, heads and tails from the salmon and halibut from which fish salad was made, together with small pieces of other fish. Cover with cold water and cook for half an hour. In a separate saucepan cook until tender onehalf cup pitted green olives, one TANARUS, dium pickle, one-quarter pound of mushrooms and a teaspoon of capers. Slice one medium onion and fry in one-half cup of olive oil. Add one teaspoon tomato paste and a teaspoon of flour. Strain the broth, combine with the contents of other pans and garnish with pitted ripe olives, chopped parsley and thin strips of lemon peel. Casserole Fish. Cut three pounds of boneless fish into three-inch squares, one inch thick. Season with salt and pepper and add two sliced onions, one carrot and two celery stalks, chopped, and barely cover with water. Cook eip t minutes. Serve with this sa ace: Fish in Aspic Pike or pickerel preferred. Boil the fish in barely enough water to

cover. Drain well, place It on a platter, add the slightly beaten whites of five eggs to fish stock and surround the fish with this jelly. When it is firm, add a layer of ge’atine tinted with red vegetable coloring, BROILERS 1800 Our Own Raiin*. 25 Or More at Wholesale Full Drnted, lb. ... Wt Fries, lb 30c FRESH EGGS Standard, do* 31c Extra Gar*e. do* 3.5 c DAVTD’C Hatchery. Ri. 54*0 DGA T C.n O 138 X. Penn. St. —— ■■■——— * " EVANS FOR ALL PURPOSES

THE INDIANAPOLIS TIMES

42 N. Penn. St. RI-6045 I Fresh Liver *4 gs SAUSAGE 11 c I Beef Chuck Roast, Lb.. ... 12c I % Boneless Veal Roast, Lb.. 17c Tender Sirloin STEAK, Lb. 1 /V6‘ g .Macaroni or Spaghetti, pkg. 5c IS Large Dill Pickles, 3 for 10c I GOOD LUCK 2 Pounds mJ TRY A WANT AD IN THE TIMES. THEY WILL BRING RESULTS.

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JAN. 25, 1935