Indianapolis Times, Volume 46, Number 234, Indianapolis, Marion County, 8 February 1935 — Page 20

PAGE 20

FEEDIN6 FOUR ON $7 WEEKLY DEMONSTRATED Attractive and Nutritious Menus Worked Out at University. Today*! recipes demonstrate how attractive and nutritious inexpensive food may be if the buying and preparing are thoughtfully dene. The dishes are examples of what can be accomplished with a $7-a-week budget for three meals a day for a family of four, as worked out in the experimental kitchen of the home economics department at New York University. The seniors who budgeted the food ar.d cooked the dishes also contributed the recipes. Creamed shrimp on cauliflower * with baked potato, lettuce salad, baking powder biscuits'and cherry whip make up the menu for Saturday dinner. For Sunday dinner the family may have tomato Juice, baked pork chops, riced potatoes. . buttered red cabbage, whole wheat j bread and butter, apple pie, coffee. J ar.d for supper, waffles, syrup, fruit salad and milk. Creamed Shrimp One can shrimps, one medium head cauliflower, two cups medium white sauce. Cook cauliflower until tender. Drain. Add shrimp to the white sauce and pour this over the cauliflower. Season with salt. To make the white sauce, cook together two cups milk, four tablespoons flour, three tablespoons butter, one teaspoon salt. Baked Pork C hops Four pork chops, one teaspoon salt, one-half teaspoon pepper, two. c„ps canned whole tomatoes, onehalf cup bread crumbs. Flace the chops in a buttered casserole, sprinkle with salt and pepper, add the trmatoes, cover with crumbs, top

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with bits of butter and bake one hour in a moderate oven. Oyster Surprise Three cups cooked rice, onequarter cup grated cheese, one can tomato soup, one tablespoon prepared mustard, twelve oysters. Add mustard to tomato soup. Place one-half of cooked rice m bottom of casserole dish, sprinkle with one-half of the grated cheese, and pour over that one-half of tomato soup. Repeat. Bake in hot oven for fifteen minutes. Remove from oven, place oysters on top of casserole. and place under the broiler for two or three minutes. Season with paprika. Julienne Potatoes Julienne potatoes are cut in matchlike strips and fried in deep fat.

The Truth J comes out \r‘w.HERE In the past, even part-bran products Sugar and Salt” because that statement were labeled as “Bran.” It was difficult tells the whole truth. for the average purchaser to know exactly This delicious cereal contains nothing what kind of bran he was buying. Natu- b u t k ran with just enough flavor to give rally, many were disappointed in the lax- j t t j, at r j c h t nut-sweet taste. Don’t forative qualities of these products. get jj’ s th e actual amount of bran To clear up this misunderstanding, the in the package that exercises the system United States Food and Drug Adminis* and promotes regular habits. Most indication ruled that every package labeled viduals require an all-bran product for as “Bran” should state on the outside of effective results. the package just how much bran was R ea d t h e wor ding on the package and inside. If less than 50% of the cereal is get the kind of bran that your own system actually bran, the definite percentage needs. Kellogg’s All-Bran is the most should be plainly printed on the carton. widely used bran product in the world. If other parts of wheat are included, this Ask f or t h e red-and-green package at should also be stated. your grocer’s. So today, every bran package informs you what you can expect from the prod- \ uct. The Government gives us the right \ ■fil’feiffl to label Kellogg’s All-Bran as “All- \ ~ Bran Deliciously Flavored with Malt, \ / 'jfvtWCtidfc \ / ALL-BRAN % \ / HUtGW WW -"T* MMMMM P £ Reap on the \ % "n/ 1 Sunny Side of LMe J: gfl.ly

LOBSTER COOKED LINCOLN STYLE White Wine and Olive Oil Used in Preparation of Sea Food. Cut up a two-pound lobster with shell. Put in a pan with four tablespoons olive oil. a quarter pound of butter and a little salt and pepper. Simmer for ten minutes. Add four shallots, one leek, one little carrot chopped fine, and two

THE INDIANAPOLIS TIMES’

chopped fresh tomatoes. Boil gently another five minutes. Add one-half glass of white wine and a teaspoon of brandy and cook another five minutes with the pan covered. Put the lobster in a serving dish. Finish the sauce with four pieces of butter and some chopped parsley and chives aud pour it over the lobster. Gingerbread Melt four tablespoons butter in half a cup of boiling water and add half a cup of molasses. Sift together int? a mixing bowl two and one-na.x cups flour, one teaspoon soda, one teaspoon ginger, onehalf teaspoon salt. Stir the mollasses and water into the flour and beat vigorously. Pour into a shallow buttered pan and bake 25 minutes in a moderate oven.

Sausage Omelet One-half pound pork aaosace eat In iraaK pieeea 4 err* One-fourth teaspoon baking powder One-eirhth teaspoon salt Brown the pork sausage In a frying pan. Beat the whites of the eggs until stiff, then fold in the

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7 ALLPURPOSES

To the Regal Store owner in A A your community, "service” means A A U U more—far more—than a smile. A A /A Start shopping at your Regal m r 'AjA Store today and prove to your- A a0 ■ ' as thousands you more for than at y ” 1 IM7 any other £ II P! L J I I S SPINACH JSL 325 c PINEAPPLE Broken Slices \t 0 9 But Excellent M c MWi f in Quality tanS Regal Kraut 3 cans-25c Macaroni 3 PkBS l3c Or Spaghetti I | in CL Lipton Tea % - lb - p k g-23c hi 10c Size Pkg., 9c Fine Granulated £=H>rP Stark Delicous Woodbury A m m A Facial Soap SUGAR WA rfhm Eat Kirk's Flake 3™-10c M j fIUH White Soap IQ Lbs 4gc { Small Size Pkg. JEL TREAT Fy** , n m ITT . Gelatin Dessert Celery crisp Fresh 3-g Cabbage soud Heads 2 Lbs - 5c Potatoes no. 1 Mich. ]5 Lbs< 15c Golden Roll ——— , , , Pound Roll V Little Sport Celery Cabbage Each9 c ~ . _ Gold Brook Printe Lb 40c GOrrEc Oranges 8 37c Hoosier Gold “ 42c Sun Ripened Floridas Quality in ~ 1 rr— ’ 1 - ■■■■ - —~r) Every Drop iJU • | jy ———— Swans Down S* 27c Annlo Blitter | I , Baker’s %-Lb. AM ■ ■ %PB LhOCO ate Premium Cake . M REGAL BRAND I 14* Pks’ How the kiddies love lts smooth de- nW9Sza^Lk IOQIZeCI 49ST Sport Sl fV licious flavor. It is made of phe fin- JT W 9 est apples and spices, and is boiled \ C. vl Cane and Maple Bottle IJr C special for this week. / " Grape Nuts Pk *l6c Large 'dt /jk Campbell's r S” 2 Cans 15c 8-Oz, Jar Matches"“6 b -29c lAc i/Fl J^’fT FRENCH’S MUSTARD Oc ■"P \fM j Cream Salad—6-Oz. Jar Get in the OXYDOL SNAPSHOT I umerick &k lUSsPbI CO I EST SkI Camay i^p : * Ts ndT ' 9>\j 708 l S i I Tmiet w| I;Dated Bread 6c Big Cash Prizes L | I Cae 13 C 1L Loaf j Get Entry Blanks from Us i-j. 18 <g | 'Wm Here’s Something Different OXydOl Large Pkg. Armour’s Star Small Size Pkg., 9c Pickled .J PIGS CeJ^S Pork Loins“ lb 19c s L“t“ a “ n “ 3,c FEET HSU Round or Swiss ! 29c Lb 19c 2 j a ° r z - 33c , a minute s notice A0 k# W l-jg^ Steak—Tender,' Juicy I r - Armour’s , . Dried Beef 4 -° z 10c Armour s Star £ A BaCOn Melrose Lb ‘ Sliced. Good on Comedßeef lOr Whole or End Pieces Creamed Toast 12-Oz. Can ■ * P || P Good in Indianapolis . m B ■ I J P 4, V WV™ yP Lebanon and Plummers.

beaten yolks to which the baking powder and salt have been added.' Turn the egg mixture into a greased frying pan and cook slowly until ! browned on under side. Spread over it the sausage mixture and place in the oven to finish cooking. Fold and serve with jelly.

?WARNING!i; Be Sure the Name on Bottle and Cap I w are the Same • V IND-iAMAPOIIS OtSTHIPUTOHS 9'uc. IA, VI4 L*<

lYted Noodles Cook fine cut noodles In boiling salted water for five minutes. Pour •into strainer and drain until per-

I Fresh Eggs 2 Doz. 55c /TX} Creamery Butter Lb. 39c peep specials Cream Cheese Lb. 19c Sil, Champagne Velvet. .$1.75 Fresh Picnics Lb. I3 1 2® Cook’s Goldblurne.. .$1.85 Smoked Picnics Lb. 15c Pat Henry $1.85 Smoked Hams Lb. 16c raiu n nG Kftnim '*' $1.95 Veal Roast or Chops I2V 2 c G*n a * L _ _Tit Beef for Boi,in 7c RENWALD’C* Lam b stew r/ 2 c Shoulder Iti/ao

.FEB. 8, 1935

fectly dry. Drop, a few at a time. Into hot deep lard and fry until a delicate brown. Serve hot with chow mein.