Indianapolis Times, Volume 46, Number 246, Indianapolis, Marion County, 22 February 1935 — Page 24

PAGE 24

VEAL DELICIOUS WITH SPAGHETTI AS COMPANION Italian Cookbooks List Many Recipes in Which Meat Is Employed. Veal is a favorite meat in Italy. It Is frequent companion of the manv and spaghetti ri.-lv which arc the basis of most Italian meals. If you'd like to borrow a page from Italian cookbooks, try these vral rccip*s. Give a foreign touch to your cookery, just by way ol variety. Italian Stewed Veal t pound veal V tablespnnnx otirr nil - tablespoon* batter * medium-sued anion I small rarrot 8 celery stalks SaH 1 tablespoon floar I-* rap tomato paste ' eup dri.d mushrooms 's eup anraohed mararoni Brown the veal well in butter and olive oil. Season with salt and pepper and add the carrot and onion, sliced, and the celery, cut m small pieces. Mix the flour smooth in a little cold water and add it to the tomato paste. Add water gradually, stirring all the while until meat is half covered. Cook slowly until tender. The mushrooms should b- softened by standing in water overnight Then they may be cooked m the sauce. Cook the macaroni until tender in boiling water and serve az a bord* r around the stew. Veal With Mushroom* I rap rooked ml. diced 1 cap rlbow macaroni pound fresh mushrooms 8 tablespoons buttrr 3 tablespoons flour 1 rap real alack 3 cups milk - 1 tablespoon <alt C <ok macaroni in water until tender. Wash, peel and cut up the mushrooms, leaving a few whole for the top of the dish. Fry for ten minutes in butter. Remove mushrooms. Add flour to butter and stir until smooth. Add meat stock and milk and cook until smooth. Add salt, meat and mushrooms to this sauce. In a shallow baking dish place alternate layers of the macaro .i and the creamed veal. Place whole mushrooms on top. sprinkle with buttered bread crumbs and bake in a moderate oven. 350 degrees, for 15 minutes. Italian Veal Chops ( vral chop* ' teaspoon paprika 8 rl*m > 1 rap canned tomato ] small bay leaf teaspoon salt 3 tablespoons door 8 tablrspoons fat 1 small onion 1 crern pepprr. finely rhopprd Trim chops; mix together salt, paprika and flour; pound this into the chops. Melt and heat the fast and brown the chops in it. Pour ♦omatoes over the meat, add onion. >ay leaf, cloves and chopped green pepper Cover closely and simmer for one hour. Serve with boiled spaghetti.

"What Do You Pay for Coffee?'' AT'OCR family will say you’re a smart * shopper, when you tell how much you paid for the delicious coffee you are serving if it is one of the three fine blends packed by “KO-WE-BA.” They’ll be surprised to learn that this extra rich, extra mellow coffee costs no more than the ordinary kind. Thousands of Indiana women have discovered this secret of coffee shopping—that no matter what price you wish to pay. you get fresher coffee and better flavor, by choosing a blend that's roasted in Indianapolis by “KO-WE-BA,” the home of finest foods for 46 years. If you pay the minimum price, you'll be delighted with NEW I>EAL brand. If you buy medium-priced coffee, you'll find wonderful flavor in LILY brand. Or. if you demand the l>est. KO-W E-BA brand will bring you marvelous coffee at moderate cost. Change to one of these famous blends next time you buy coffee! Sold Only By Independent Grocers CofFE6;:| Jftms ...... r/ ■ ssm-jinno® '>EWEu.s4S ii s„ (> W

ORANGE SAUCE INCREASES APPEAL OF ROAST DUCK

jtißtL ‘ M"* Jmz Zj, jK_ • InflHHflßjU

From Hotel McAlpin, New York. Roast duck takes on nru savor when strved like this, smothered in a delicious orange sauce garnished with cups of orange sections.

One advantage about a duck dinner is that there are seldom many left-overs. Any bits of meat remaining, though, will make delicious salad combined with celery and oranges. while good-sized slices may be reheated and served with a hot wild grape jelly sauce. Here's the menu: r--ktil of Can.'-ian Rhobarh Roast Uurk m'h Peanut Stuffing Orange Saure Rire Croquettes Baked New Reels New Cabbage Salad of Mixed New Green* with Roquefort Chrrxe Dressing New Year Pudding Salted Nuts Candies Coffee Stew rhubarb without peeling in a small amount of water. Sweeten when removing* from fire. Chill thoroughly and serve with a red maraschino cherry in earh glass. A potuia of rhubarb Will make cocktail for eight persons. A duck is prepared for roasting in exactly the same way as a turkey or chicken. It is served less well done than other fowl, although a domestic duck may be as well done as you want it without offending culinary conventions. Fcanut Stuffing After cleaning and wiping dry, inside and out. fill with peanut .-stuffing made as follows: Three cups hot mashed potatoes, 1 cup soft .stale bread crumbs 1 cup chopped peanuts, 4 tablespoons minced celery, 2 tablespoons butter, Date Pie. Cook three-quarters of a pound of dates slowly in barely enough milk o cover, then press them through a sieve. Add one-quarter cup sugar, the yolks of two eggs, a little cinnamon and a cup of scalded milk. Line a deep pie plate with pastry and put this in When the pie is baked cover with the beaten egg whites to which a little vanilla or lemon has been added and return to the oven to brown.

1 teaspoon salt, U teaspoon pepper, hot milk. Combine dry ingredients. Add butter, melted, and enough hot milk to make quit£ moist. Or if you prefer put three small onions, peeled but not sliced, inside duck. Stoam for an hour and remove onions. Then fill the duck with peanut stuffing. Truss and put on rack in rcastrr. Rub over the outside with salt and pepper and dredge lightly with flour. Put in a hot oven <4OO degrees) for 20 minutes, basting every 10 minutes with 4 tablespoons hot water and 1 tablespoon butter. Reduce heat to 350 degrees and roast for two hours longer, basting with the liquor in the roaster. Or put cover on roaster and roast without basting. Orange Sauce Three tablespoons butter or drippings of fat in roasting pan, 1 small carrot, 1 small onion, teaspoon salt, \ teaspoon pepper, 2 tablespoons flour, 1 cup water, 1 teaspoon sugar, 3 2 cup orange juice, 1 teaspoon lemon juice. Add shredded carrot and onion to melted butter or other fat and cook, stirring occasionally until vegetables and butter are slightly browned. Stir in flour and when thoroughly blended, slowdy add water, stirring constantly. Cook five minutes and pour through a fine sieve. Return to fire, season with salt, sugar and pepper and add orange juice and lemon juice. Heat but do not let boil and serve at once.

Mincemeat Used to Make New Breads for Breakfast

Cornmeal Muffins Require Only Three Minutes . to Prepare. There is anew treat for breakfast in hot breads made with dry mincemeat, which takes only three OVEN COOKS CUSTARD Four Eggs and Quart of Milk Are Principal Ingredients. Beat four eggs and combine with a quart of milk, four tablespoons sugar, a pinch of salt and a little flavoring. Most people like a dash of nutmeg. Custard will be smoother if you do not beat the eggs too much. Cook in a moderate oven in a large earthenware bowl or individual earthenware cups. The custard should not boil. It will be done when a silver knife inserted to the bottom comes out clean. Take from the oven as soon as cooked, otherwise the custard will be watery.

V i v cr Van (amp's CHILI 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

TOR ALL PURPOSES

THE INDIANAPOLIS TIMES

Serve duck on hot platter with garnish of orange cups filled w’ith diced oranges. Bake beets instead of boiling them in order to preserve their color. Roll in parsley butter and serve. Shred new cabbage and cook in water to barely cover until water is cooked aw r av—about ten minutes. Add enough sour cream to cover cabbage and season with salt and pepper and butter. Let boil up well, add the juice of M lemon to 3 2 cup cream and serve. Use French endive and chicory with just a touch of chives for the salad. Crumbled Roquefprt cheese is stir: ed into a well-seasoned French dressing to make the Roquefort cheese dressing. New Year Pudding Five eggs, 1 cup granulated sugar, 2 tablespoons granulated gelatin, 1 3 2 cups grape juice, 1 cup blanched and shredded almonds, 3 i pound candied cherries, macaroons, whipped cream. Separate whites from yolks of eggs. Put yolks into a bowl 'and beat well with sugar. Soften gelatin in 4 tablespoons cold water and dissolve over hot water. Heat grape juice to the boiling point and beat into yolk mixture. Heat again. Beat whites of eggs until stiff. Beat in gelatin and almonds and pour hot yolk mixture over. Pour into a deep pan lined with macaroons and sprinkled with half the candied cherries. Let stand on ice for several hours or over night. Turn out of mold and serve topped with whipped cream.

minutes to prepare. It gives not only tempting flavor but adds valuable minerals to the food. Seasonable fruit, your favorite cereal, bacon, coffee and one of these new fruited breads, and you have a breakfast to tempt any appetite. The method of preparing the mince meat is the same for all recipes. It is broken apart and boilec' with a little water just long enough to give a smooth mixture that combines easily, when cooled, with the batter. Cornmeal Fruit Muffins 1 (9 oz.) package dry mince meat and clip water boiled' almost dry 1 eup cornmeal 1 cup flour 4 teaspoons baking: powder Vi teaspoon salt 1 egg, slightly beaten 1 cup milk 2 tablespoons melted butter or other l shortening Break mince meat into pieces. Add cold water. Place over heat and stir until all lumps are thor- ! oughly broken up. Bring to brisk I boil; continue boiling for three I minutes, or until mixture is practically dry. Allow to cool. Sift flour once, add baking powder, cornmeal and salt, and sift again. Add slightly beaten egg with milk | to dry ingredients; beat vigorously. Add melted butter and blend. Fold in cooled mince meat. Pour into greased muffin tins. Bake about 30 minutes in a moderate oven. 350 degrees. Makes 36 small muffins. Wheat Fruit Bread 1 <9 oz.) package dry mince meat and Vi cup water boiled almost dry 2 cups pastry flour 1 cup entire wheat flour Vi eup sugar - 2 tablespoons baking powder 1 teaspoon salt 1 egg slightly beaten 1 cup milk Break mince meat into pieces. Add cold water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until mixture is practically dry. Allow to cool. Sift pastry flour and measure; add baking powder and salt and sift again. Combine with entire wheat flour. Add slightly beaten egg with cold milk to dry ingredients, beat vigorously. Fold in cooled mince meat. Pour into two greased loaf pans <4 by 8 by 3 inches). Bake forty minutes in a moderate oven (350 degrees Fj. Makes two small loaves.

Cmurj Bultir Lt. jh l]M I * tir ' Fresh Eggs in Carton 2 Ooz. 57c Cook’s Cream Cheese Lb. l9c p ‘- He " y Kingan’s Piece Bacon 18c SLBS Kingan’s Smoked Ham I7y 2 c —“ Pork Roasf _ 4to BLbhTi 4c FaUs City Pork Roast, Center Cut 16c Kamms, $1.95 Veal Breast 10c ———— Veal Ch.ps 14c LL 5496-5497 Lamb Stew IOc^RENWALD'C laa.hW.>7l2'/,\af < *’ A Z2J%!LIXM"&

SWEDISH MENU SUGGESTEUFOR VARYING MEAL Russian Princess Enumerates Foods Required for Different Supper. This menu for a Swedish supper is suggested by the Russian princess, Paul Chavchavadze: Hor D'Oeuvres: Crab meat in clam shells Vegetable Sala'd, Shrimp Olga, Deviled Eggs and Stuffed Celery Pumpernickle Sweet Rye Bread Knackerbrod Baked Beans Swedish Meat Balls Swedish Apple Cake Crab Meat in Clam Shells Pick over crab meat to remove bits of shell; mix with enough mayonnaise dressing to moisten; put a spoonful of mixture in each clam shell. Spread a little more mayonnaise over the top and garnish with a bit of parsley or minced green and red pepper. Arrange on tray or platter. Vegetable Salad Use a prepared gelatine aspic or make a well-seasoned gelatine foundation—plain or lemon-flavored. As it starts to thicken, fold in cooked and seasoned vegetables—string beans, peas, carrots—and some finely chopped boiled veal. Turn into individual molds, or arrange vegetables in layers in a large mold, first covering bottom of mold with a layer of gelatine. Allow this to set, then add some peas and enough gelatine to hold them in place; then a layer of beans, carrots, meat, and so on until mold is full. When firm and ready to serve, unmold on platter and garnish with radish roses; No lettuce or dressing is necessary. Shrimp Olga Boil and shell large shrimp, or drain liquid from canned shrimp. Chill thoroughly. Arrange in bowl with mayonnaise and lemon sections. Swedish Meat Balls */< lb. veal Vt lb. lean pork 1 small onion 3 slices bread 2 eggs Salt and pepper Put veal, pork, onion and bread, which has first been soaked in milk, through the food chopper twice. Add unbeaten eggs and season with salt and pepper. Mix well. Shape with a teaspoon into small ovals; cook quickly in hot fat, taking care that meat does not become hard by overcooking. Serve with baked beans, omitting pork. Swedish Apple Cake Put dry white bread through food chopper, crust and all. To each cup of crumbs add one and one-half tablespoons sugar, one-fourth teaspoon cinnamon and one tablespoon shortening. Spread out in shallow pan and put in moderate oven, 350 degrees, to brown. Stir occasionally so crumbs will brown evenly. Grease a small loaf pan and pack into it alternating layers of browned crumbs and apple sauce, having a layer of crumbs on top. Return to oven and bake until brown —about one-ha If hour. Turn out on serving plate; cut in squares. Serve with whipped cream. LABELS REQUIRED ON FLAVORING EXTRACTS Actual Plant Used in Best Quality, Made With Alcohol. The pure food laws require that extracts must be made with alcohol from the actual plant that bears the name. Imitation vanilla extracts seldom contain either vani’la or alcohol, but cheaper, synthetic substances. They are not injurious, of course, or they would be prohibited by law, but they are inferior. Lemon extract is made from the lemon oils in the rind, dissolved in alcohol. It is required by law that at least 5 per cent of leiTK oil shall be used in the mixtu v Highgrade manufacturers of pure extracts not only meet this requirement but use two and three times that minimum amount in order to insure proper strength and aroma in their products. In buying extracts, women should always look at the labels which tell whether the products are pure or imitations. Pure extracts have a more delicate aroma, while imitations are ranker and heavier.

ORANGES I Carload of Florida Tree-ripened HI Oranges. Sweet and .luiry. If lIS You Want fiood Duality See Kg These Ifff *1.50 1 50-I.b. Bushel GRAPEFRUIT | 10 £or 25c Carload of tree-ripened, fancy Bp! Florida*, sweet and juicy Targe Size, J 8 for 25c HAMILL Bros. | 230 Virginia Ave. |

Cook Vegetables Twice as Substitute for Meat

Boil First and Complete Preparation in Oven Heat.' By giving vegetables a second cooking in the oven after they have been boiled and seasoned and embellished with enrichments, they can be made into something sufficiently important to pass as meat substitutes, or, anyway, to make meat unnnecessary at occasional dinners. Try these recipes: Oven-Cooked Onions Allow two good-sized onions for each person, boil and drain them, transfer to a baking dish and cover them with milk. Into the milk put a tablespoon of melted butter, a little salt and pepper and a tablespoon of tapioca. They will be done when the tapioca is soft. Sprinkle with grated cheese and leave in the oven until the cheese is melted. Spanish Souffle Chop a cup of cooked spinach and mix with a tablespoon of chopped onion, the beaten yolks of three eggs, one-quarter cup grated cheese and a little sal f . peeper and paprika. Combine with a cup of hot cream sauce and stir constantly until it begins to thicken. Take from fire, cool and fold in the beaten whites of three eggs. Put in a baking dish

l‘Pujgiq Uiumlif J Savings Like This! I “ : “ : I Butter Ssf&SffJS, t.3Bc New Low Regular Prices ... , , ~ Wondernut 0., u,. 15c APRICOTS aSJ’W. 2 35c Peaches C °A” 2 &£*3sc PLUMS 2%?25c Herring ■ 98c fa A D Barletts No. 2 V% fi ■ Waldorf Tissue 4 Rolls I7c ■ SAA.iXtJ In Syrup Can I w%■ AnrirnH Countr, Club No. 2VS IQ. Cigarettes Brands Carton $1,20 MpilWIS Tree Kipened in Syrup Cart ITf V PICKLES abS 11 ™, 'To," 25c SOAP ct *' wwte 3 Bars 10c A* - - - f F LO U R \ RINSO small pkg., 9c 2 Pkn. 39c § • Purity or Favorite \ LIFEBUOY Health Soap A Bars 25c f 9<TU mmmmr 1 MAXWELL HOUSE COFFEE Lb. 31c I ‘Bag // - | JELLO All Flavors 3 Pk £ s - 17c I x * * v I MOTOR OIL Plus 8c Tax 2 can 97c 1 GOLD MEDAL or ™j bur * M Pen-Kail —World's Most Economical Motor Oil ’lib a. m JEWEL COFFEE Hot Dated i9c V / Enter the Hot Dated Coffee Contest Now X Country Club Flour f DRIVE IN MARKET *l'™' 95c 46th & COLLEGE VALUES FOR FRIDAY AND RD v PRUNES • Brussels Sprcuts • 15c Celery Hearts 10c Sa £fk d ra* 3 LbSi 1/ c Oranges £ do,. 25c Grapefrut Lsrc T c e “; s, “ 325 c PEACHES Green Peas S; *• 15c Fancy m r Rhubarb *£• u, 10c Ev cf a X Lbs -Z D c Bean Soup *9° /•uebbieC Hill Bros. Coffee 3sc V*nCIVMW Grapefruit Juice co ciub y <=>■> 10c 2. 2.1 c Tuna Fish ffif 2 c 25c Tea Rings e.ch (Oc Cl If* A D Devilled Crabs 2 <or 33c Delicious Home Baked Pressed Chicken uCd Jane H c Home Baked Ham and Canadian Bacon ■ Prepared in Port Wine STRAWBERRIES WS. 2 K. 25c APPLES 4 u*. 19< ORANGES S l Julc , 8 ,or 10c GRAPEFRUIT Ea 5c GREEN BEANS i Lbs 19c BANANAS F i, r 1 ”;?X 4 Lb ’- 25e CELERY •%£*•*• 2 s,aU “ 15c' CHICKENS VEAL ROLLS Fancv Milk-Fed Stewing • l M'2 Boneless ■ l ~ W M Fryers, *Lb., 29c kO. C Fancy Milk Fed L.U. jg C Round Steaks Fro Vef holce Lb 33c Pork Chops i Lb 25c Ocean Catfish Lb 19c Jewel Shortening 15c Sliced Sausage Lb I9c I Sliced Bacon Rind Lb. 30c

and cook about half an hour in a moderate oven. Apple Pudding Slice four tart apples and mix with half a cup of nuts. Put half a teaspoon of baking powder in a tablespoon of flour. Stir this into a beaten egg. add half a cup of sugar and two teaspoons of lemon juice, combine with the apples and nuts, put into a buttered baking dish and bake about half an hour. Baked Stuffed Onions Six large onions, one tablespoon minced green pepper, onq tablespoon melted butter, four tablespoons hot water, one-half cup muttered coarse bread crumbs, one-half pound fresh mushrooms, one-half teaspoon salt, paprika.

I EGGS 27c] I Large—Fresh M Young Roasting I Baking Chickens M C I Leghorn Hens " FREE DRESSING HOOSIER POULTRY MARKET I 107 N. Alahama-st. Phone LI-1881.

FEB. 22, 1035

MADEIRA WINE USED IN STUFFED CHICKEN Ham and Bread Crumbs Among Other Ingredients. Wash and singe a four-pound chicken that has Ijeen cleaned at the ma.-ket and fill it with this stuffing: One-half pound lean ham, one pound white bread crumbs, the chicken liver, whites of three large leeks and a dash of thyme and parsley. Chop ingredients and cook with an egg-size piece of butter. When done add a tablespoon of Madeira wine. Sew up the opening, tie legs and wings in place and put in an earthen casserole with two tablespoons butter. Roast uncovered for nearly an hour. Take out the chicken, thicken the pan liquid with a little flour, add a tablespoon of Madeira, a little hot water and boil for a few minutes.