Indianapolis Times, Volume 46, Number 228, Indianapolis, Marion County, 1 February 1935 — Page 23

FEB. 1, 1035

HERBS IMPART TASTY APPEAL TO FISH MENU Onions Also Recommended for Seasoning; Four Recipes Given. Popped up with herbs, or even with onions, and judicious dashes of seasoning, any of these can be made into a dish fit for anybody: Codfish With Walnuts Soak a pound of dried codfish over night. Drain and break in large flakes. In a tablespoon of fat fry a mashed clove of garlic and a tablespoon of finely chopped onion. Put in the flaked fish and fry until light brown. Add a cup of bread that has been soaked in hot water and squeezed, also half a cup of chopped walnuts. Moisten with cream. Cook five minutes. Scalloped Clams Chop two dozen clams. Season with a dash of cayenne and a little salt. Cook together a tablespoon each of butter and flour. When it bubbles add a cup of liquid, half water and half clam juice, also a tiny pinch of soda. Cook and stir until creamy. Add a beaten egg to the chopped clams and put them in. Cook in a shallow casserole or on buttered shells. Bake about six minutes.

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We Direct Your Attention to Our LOW PRICE PROGRAM a Compare A & P’s every day low prices with what you have been spending for food needs and see what a saving you can make. Make it a point to visit an A& P store this week-end and see for yourself what wonderful values they have awaitFRESH EGGS Guaranteed do,. 29c lONA FLOUR 2 b" s 79c *1: GOLD MEDAL FLOUR Pillsbury’s Bag SI.OB W* rush (iiitrrnor WHITEHOUSE MILK 2S 6c Special Prices of Items Directly Below Good From Fri., Feb. 1, Through Thurs., Feb. 7. HEINZ KETCHUP 19< SEMINOLE Toilet Tissue Rolls 25c V/Y ANDOTTE Cleanser J Cans \Q C CLIMALENE water Softener pkg. \0( BISQUICK Makes Delicious Waffles 29c Everyday Low Prices Below we are listing a number of stray items from our regular shelf line which are outstanding values. These are but a few of many savings you can make at A&P. Tall Boy Soup o y e xomto3 c™" 1 25c Salmon Aia Ska p in k 11c Sqap or Crystal White 3 San 10c Spaghetti cooked 2 £ a ° n z - 9c Lifebuoy Soap 3 cakes 17 C Hershey’s Cocoa ca n b ' 12c Chipso Flakes or Granules Pkg. 18c lona Peaches 2 S 29c Oxydol 50" More Suds p kl: 21c Brown Sugar Bulk Lb. 5c Red Seal Lye Can 10c Nectar Tea TK 29c Baking Powder c-iumet Va,!’ 23c Cream-of-Wheat 23c Salad Dressing in a S r 25c Bread Grandmother's Loaf 9c Macaroni or tT m . 7 pS 5c 8 o'clock Coffee L V Bas 3 L b g ssc Wilson’s INlilk 4 , T ?" 25c Red Circle Coffee Lb. 23c Comet Rice 2 15c Bokar Coffee Lb. T in 25c SPECIALS FOR FRIDAY AND SATURDAY ONLY! [J CCD Circle City <4 Eots., 25c) Case of DC C Plus Bottle and Ca.se Charge 24 Bots. * I J D| ITTCD Country Roll rh 0 I I C|\ (Silverbrook Prints, Lb., 38c) uo ' g C ANN PACE DOUGHNUTS - 10 c Sale of General Foods Products Fresh Fruits and Vegetables Cocoa Breakfast Cans 19c Bananas i Lb 5c Syrup Cabin can 20c Apples Winesaps 4 : 25c GRAPE-NUTS 19c HEAD LETTUCE 2iff 2 ““* : 'jC - POST BRAN FLAKES 15c SWEET POTATOES ' .... 5c JELLO For Dessert 3 Fkgs. 19c CABBAGE Solid Heads Lbs. 10c SANKA COFFEE Lb 49c BUNCH CARROTS Swift’s Premium Skinned, Smoked i||k HAMS b 2L Fresh Oysters Solid Pack Pint 21 c Ground Beef Fresh (3 Lbs.. 29c) Lb. 10c BACON m,^£H£sr m ■ Lb - 25c Pork Loin Roast V: i:'.?' Lh 17c Chuck Roast “■ Lb 15c Chickens "*■ *•>27c Dressed Whiting fS?* 2 25c LEG ROAST u-fsaM. Lb. 25c Price!, Good in Greenwood and Moores ..'c . , Well as Indianapolis City Stores.

Much Cooking Required for Best of Pork Chops

Cabbage. Turnips and Potatoes Suitable as Accompaniments. Although the roast is apt to be the best .ong-run investment because of all the nice things that can be done with leftovers and gravy, pork chops may be considered fair rivals. If given plenty of cooking in some interesting way the chops can be made into a grand meal. But they do need a lot of cooking. Serve creamed cabbage, mashed turnips and Lyonnai.se potatoes with them. Here is a good way to cook pork chops and one that will enhance their delicious flavor. Sear them first in a hot pan with a little bacon fat. The preliminary work should consist of slicing raw potatoes as ;hin as shavings. Have one or two chops and a generous portion of potatoes for each person. Spread the potato slices over the seared chops, put the lid on the pan and cook slowly for half an hour. Sweet Potatoes Two pounds of sweet potatoes cooked, skinnea and mashed through a sieve, six tablespoons each of melted butter and brown sugar, juice of an orange and grated rind of half an orange, juice of half a lemon and grated rind of a lemon. Beat all together until light and

bake in a well buttered dish for half an hour in a moderate oven. Jerusalem Artichokes Jerusalem artichokes, those knobby roots that look as if they might be cousins to the potato, but are preferred by many because of the ab- ! sence of starch, are among the curj rent food bargains. Peel raw* artichokes, two or three tor each person, and tass*in the fry- , ing pan with butter until’both sides are brow’n. Sprinkle with salt and pepper and serve at once. PHEASANT ROASTED IN MODERATE OVEN Larding Pork Placed Around Food Before Cooking. After preparing a pheasant cover the breast and legs with larding pork and tie with string. Into a roasting pan put a stalk of chopped celery and some parsley root. Roast in a moderate oven about half an hour. When the bird is done take off the strips of fat and remove to a platter. Skim fat from the top of pan ! gravy, add a cup of sour cream and I the juice of two oranges and cook ' until reduced. Serve in a gravy bowl. Garnish the pheasant platter with a pound of peeled black grapes and four skinned and quartered oranges. Mixed Salad Use French endive and chicory with just a touch of chives for the j salad. Crumbled Roquefort cheese |is stirred into a well-seasoned French dressing to make the RoqueI fort cheese dressing.

THE INDIANA! OLIS TIMES

PERFECT MEAL DECLARED ONE THAT ISSHORT Lady Mendl Expresses View in Book Advocating Simple Food. “In my philosophy of food the perfect meal is the short meal," says Lady Mendl in her new book, "Elsie de Wolfe's Recipes fbr Successful Dining,” in which she advocates generous portions of simple food, a short time at table and consideration for persons who have learned to eat wisely and well. “Good taste in food is the reverse of lavish,” Lady Mendl says. After asking. "Have you ever eaten duck cooked in melon?” the author states: “It is the humble dish one comes back to with gusto.” She recommends ragout, grilled sole, roast chicken, risotto, "where each dish tastes like what it is.” There are chapters on decorating the table, serving wine, menus for lunch, dinner, supper, cocktail parties and buffet meals, fifty pages of recipes and table photographs in the dining room of the author’s home in Paris. These are recipes from the book: Cream of Green Pea Soup Boil one pound of fresh green peas gently for twenty minutes in three cups of salted water and pass through a fine sieve. Put this puree in a saucepan with the water in which peas were boiled and at the moment before serving add the yolks of two eggs, sufficient cream to make the soup a good consistency and two tablespoons of fresh butter. Creamed Haddock Soak filets of haddock for twelve hours in milk diluted one-half with water. Boil in fresh milk and water, half and half. At the moment the fish begins to boil put the saucepan over a low flame and simmer slowly for threequarters of an hour. Make a cream sauce and add thick cream. Place fish on platter and dress with the sauce. Serve plain boiled potatoes. Creamed Lobster Break lobsters in pieces and crack the claws. Put butter in a, saucepan and heat until golden. Throw in the cracked lobsters and fry over a hot fire for ten minutes. Pour cn cognac and burn cognac to a flame. Add two glasses of dry white wine, salt and pepper. Cover the pan and cook fifteen minutes. Remove meat from shell, add thick cream and serve in thin toast. Hot Sausage For a smoked raw sausage weighing a pound prepare bouillon as follow's: Cut in thin slices carrots, onions,

KEEP ON 0 TOP O’THE WORLD When you’re feeling well, you’re usually happy. Life is at its best. But when you’re sick and blue, days lose their zest. You lack enthusiasm. Common constipation, due to in- g sufficient “bulk” in meals, is an enemy of happy living. It frequently causes headaches, loss of appetite and energy. Correct it by eating a delicious cereal. Kellogg’s All-Bran is a natural food for normal persons. It furnishes generous “bulk” to aid elimination. All-Bran also provides vitamin B and iron. Isn’t this gentle food safer than risking patent medicines? Unlike cathartics, it remains effective with continued use. Two tablespoonfuls daily are usually sufficient. Chronic cases, with each meal. If not relieved this way, see your doctor. Serve All-Bran as a cereal with milk or cream, or use in cooking. Sold by all grocers. In the red-and-gre e n pack ag e. Made by Kellogg in Battle Creek. nmcpfi e.<| ALL-BRAN p Keep on the Sunny Side of Life

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BAKED VEAL CUTLETS 1H pound* ml steak I *tt IV4 teaspoon* salt V* teaspoon pepper 3 tablespoons milk 1 eup cracker crumbs 2 pounds fat 2-3 cup hot water Cut the steak into serving portions. Beat the egg slightly and add seasonings and milk. Dip the meat into the egg mixture and then into the crumbs. Place the cutlets in a casserole in w'hich the fat has been heated. Put them in a 500 degree oven for fifteen minutes: then turn the cutlets and brown them for fifteen minutes longer. Add twothirds cup of hot water, then cover and bake thirty minutes at 400 degrees.

the white of leeks, a few white turnips. Add a bunch of thyme, a bay leaf, chopped parsley and two fresh tomatoes chopped. Add a pint of dry white wine and a cup of bouillon slightly salted. Boil until vegetables are thoroughly cooked. Prick the sausage and cook forty minutes in this bouillon. Serve hot from casserole.

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LOBSTER AND HERBS LINKED White Wine and Brandy Used in Preparation of Dish. Wash two lobsters. Divide each in two. cracking the shells and cut off claws and tails. Sprinkle with salt and pepper and fry in smoking hot olive oil, moving the pieces about so they will cook evenly. Take out the lobster, pour off olive oil, put in a lump of butter, a tablespoon of finely chopped onion that has been cooked in butter, three chopped shallots, two peeled tomatoes cut small, half a tablespoon of chopped parsley, a fagot of herbs and half a clove of garlic. Lay the pieces of lobs er on top of this. Add half a cup of white ■wine and a cup of brandy. Cover

the pan and cook for fifteen minutes over a low flame. Just before taking from the fire

Kingans smoked fresh Eggs in Cartons 2 Dpi. 55c Hams, sugar cured. Creamery Butter Lb. 36c Tank H,if . 16c Cfiiiii c¥ms lb. 19c Fresh Picnics Lb. 130 snver LR I T 1 ( * q Smoked Picnics LbTT5f Ed * e Sliced Bacon 2 Lbs. 49c Champagne Hamburger 3 Lbs. 29c Vel $1.75 Bee * Boi,in 2’ 7c Po * Roast, 10c Veal Breast 10c Chops 12 1 /? Roast 12V 2 Pat° k s G " ,dblum p Lamb Stew. 7 1 2 Shoulder. 12^0 Henry .... $1.85 LI. 5496—5497 and C in r Kamms ~SL9S fLJI QUALITY MEAT MARKET ____26-28 N. Delaware WtU

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add two ounces of butter, one teaspoon chervil and a pinch of tarragon.