Indianapolis Times, Volume 46, Number 228, Indianapolis, Marion County, 1 February 1935 — Page 21

FEB. 1, 1935

NEW BOOK FOR COOKS COVERS VERMONTFOOD Green Mountain Volume Is ' Dedicated to Widow of Calvin Coolidge. Anew book, with the flavor and gusto of good Vermont meals, is ‘ The Green Mountain Cook Book," by Aristene Pixlcy. Homesick city folk who rarely get the kind of food they really like and who yearn for odors of old kitchens, could fairly revel in nostalgia while reading about fragrant rellars that even in lean years arc Ailed with winter vegetables, barrels jf apples, cider and pork in brine and swinging shelves of jellies pickles and preserves. Mrs. Pixley admits that Vermonters still finish off a hearty breakfast with pie, but explains that first they do a lot of tiresome chores And such pie! And sour cream biscuits and apples baked in maple syrup. Maple sugar and syrup appear in many of the dishes. Unlike mast cook book compilers this author has a gift for making iier recipes short. A fool-proof formula for smothered chicken, for example, is compressed into eight lines. The book is dedicated to "the leading lady of Vermont,” Grace Coolidge. These are samp’e recipes: Sour Cream Biscuit A fundamental Vermont recipe is sour cream biscuit. These biscuits are eaten hot for supper with maple syrup, honey or preserves. Sift together two cups of flour and one teaspoon each of soda, baking powder and salt. Cut this into a cup of thick sour cream, mixing well and roll about half an inch thick. Cut with a biscuit cutter and brush with milk before >utting in the oven. Sour milk >r buttermilk may be used instead of cream. If this is done, add two tablespoons shortening and use less than a cup of milk. The same batter is used for meat pies, shortcakes and apple pudding. Cream Scones Mix one and one-third cups of flour with a little salt, a heaping teaspoon of baking powder and a cup of light cream. Bake as scones, dropping from a spoon on a hot griddle, or as mufffins. They can be used in the same way as sour cream biscuit and are simpler to make and more delicate. Green Mountain Pie Cut apples in eighths and fill a lower crust. Sprinkle with a cup of sugar mixed with two tablespoons flour, a little salt and nutmeg or cinnamon. Dot with butter and pour on half a cup of sweet cream. Place strips of pastry across the top. Crackling Corn Bread Beat an egg with 11-3 cups milk. Add 2 teaspoons white sugar, 2 tablespoons brown sugar, 1-3 cup flour, 1 cup coarse cornmeal, 1 tea- ! spoon salt and three tablespoons chopped cooked bacon. Bake in a pan greased with bacon fat. MANAGER CHOSEN FOR CANNED GOODS SELLING John Francis Heads Department for Brower & Fuller Announcement is made by Brower A: Fuller, sugar brokers. 210 S. Penn-sylvania-st, of the appointment of John Francis as manager of the new' canned goods department. Brower Sc Fuller are brokers for such nationally known products as Jack Frost Sugar. Dole's Hawaiian Pineapple Juice, VVestgate's Breast O Chicken Tuna Fisn and others. Mr. Francis is well known in the food industry in Indianapolis, having represented numerous national ford manufacturers in the capacity of broker.

' . 1 1 1 . -,i ipTtrerniWTi 142 X. Penn. St. RI. 6045 Highest am I 0 1 eo 23 c 1 _ Strictly jj [ g 6s ,:?! ni/i Per. Doz. La I | C HEESE 17c| H" s “k*. t 1 sic m.i ii,. I W

; ORANGES 1 Or:in|iT. ml .luiir. if X <>u Want Good Quality Seo These SI.SO FANCY APPLES No. 1 New York $ .50 Fine Cookers and JE Latcrs p fr bu>hel P GRAPEFRI IT fc TANGERINES HAMILL Bros. I 230 Virginia Ave.

BROILERS tgou Uur Own Raisin*. J 5 Or More •t Wholmwle . fill Dressed, lb. . Fri'a, Ih. J*C FRESH EGGS Btißdnrd. tloi. .... ?*e Rllra Ijr*r. do*. SSe BOYER’S |‘m yrrns. |,

MEALS MADE BETTER BY COFFEE CAKE

Coffee cake can bf nauc by either baking po.der or yeast processes, hut, in any evuit, makes a delightful addition to a meal and betweenmcal snack.

By SKA B trice A DINNER a family will break al? speed record." to get home to is a good beef stew, rich with gravy and odorous with lots of flavorful vegetables—turnips. onions, celery—a green salad, and for dessert, spicy coffee cake or gingerbread with apple sauce and plenty of coffee. You don’t have to make coffee cake the hard way. If you haven't much time, there is a sho*t cut. Quick Coffee Cake Two cups sifted flour, 2 teaspoons baking powder, -h teaspoon salt, % cup sugar, 1-3 cup butter or other shortening, 1 egg, Vs cup milk. Crumbs for top: One and one-half tablespoons melted butter. 4 tablespoons sugar. 1 tablespoon flour, teaspoon cinnamon. Sift flour once, measure, add baking powder, salt and sugar and sift again. Cut in shortening. Beat egg well and add milk. Add to dry mixture, stirring until blended. Turn into a greased pan, spreading dough evenly. Brush top with incited butter and sprinkle with sugar, flour and cinnamon sifted together. Bake in a hot oven (400 degrees F.) for 25 to 30 minutes. SEA FOODS COMBINED Mackerel and Oysters Prepared as Oven Dish. Have the fish cleaned and split and the heads and tails removed. Put in a shallow buttered pan with a little salt and pepper, a tablespoon of butter and half a cup of milk to each fish. When the fish has been in the oven about twenty minutes cover with oysters that have been dipped in melted butter and lemon juice.

GOOD FOR ONE WEEK ONLY! i Y° u i s: — 1 CAN . FREE With a Purchase of Six 10c Cans , of KO -WE- BA Strained Foods! ' ,frV‘ JUST a year ago we announced these nine new ST BE i ANS H j strained vegetables and fruits for babv. Today they are first choice with thousands of Indiana mothers . . . Trowing more popular every week. To celebrate iarkable success of these fine foods, Hq-we-BA and to introaucc them to still more families, w’e are | making this special offer for one week: j Bl y six 10c cans of KO-WE-Fa Strained Foods srn*Hto from your Independent Grocer, and receive an k extla can f BEE! Once you discover how much fresher and smoother to-WE-BA these strained foods taste, how much easier they are to serve, and how much better baby ENJOYS them, j you 11 want no other kind. And, they are just as good for growing children, convalescents or any one restraineo quiring a smooth, nutritious diet. They provide the extra vitamins and mineral salts which help build health and strength. They are VACUUM COOKED, and packed in enamel-lined cans. plO-WE-BA „ ~ . .. . I Don t miss this money-saving offer! It’s good only I sure or(^er s^x ns from your grocer today, and get the seventh can FREE. Phone | straiheo or wr^e us a f once, if he does not have them. MUGETABLfc* Sold Only by Independent Grocers Xp-WE*^^ i 9 Strained Foods W A'rj, 6E^5 - el*- j L^BBotsj r.o.Kk : KOTHE. WELLS <Sc BAUER IMP ANY INDIANAPOLIS. KOKOMO, VBASH

Sprinkle with fine crumbs and place under broiler about four minutes or until oysters curl at the edges.

BUTTER CRACKERS if®©! 1 Always—you can have the very best of butter crackers—by asking Your Grocer for AMERICANS! So crisp, so delicious and so different from ordinary crackers. * Actually “The World’s Best” value! ,

INDIAN.

RAISED BISCUIT RECIPESTATED Yeast Used in Preparing Food to Be Served While Hot. One of the best raised biscuit recipes is from Mrs. Emily Riessenberg's book, “Easy Baking." Here it is: Two cakes compressed yeast, two cups sifted bread flour, one teaspoon salt, two tablespoons butter, one tablespoon lard, one and one-half cups warm skim milk, one tablespoon sugar. Place the yeast in a cup and cover with cold water. Sift flour, measure and sift back into warm mixing bowl. Add salt. Rub soft shortening into flour until absorbed. Drain the water from yeast. Stir sugar into yeast, add to warmed milk. Stir into flour and beat to a smooth batter. Cover bowl with blanket and set in warm place until light and full of bubbles. Leave one and one-half to two hours. Into light sponge stir two and onehalf cups sifted flour until dough clears from sides of bowl. Knead on floured table. Place back in bowl, cover and leave in warm place two to three hours. Knead lightly and cut into pieces the size of _n egg. Roll in hands and set slightly apart on greased baking tin. Brush with milk and leave to rise until very light. Place in hot oven. Lower heat after biscuit begins to brown and bake until an inserted toothpick comes out clean.

POLIS TIMES

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