Indianapolis Times, Volume 46, Number 258, Indianapolis, Marion County, 8 March 1935 — Page 28

PAGE 28

BEST BROILED STEAK TURNED BUT ONE TIME Cooking and Browning Will Be Satisfactory and Effort Saved. that po**m among foods, only once the very last word 4n broiling. cooic.ng. Ipsst ' ih darte r of the fat catchthe pr [>r is seasoned just b^-di-r* • Iv on a hot Dlat*/t undermines ins success with the diners. • ter. cover with cream and let come to boil.ng point. Season with salt, and nutmeg.

ywiiT'thud, Fcdh.\ |i|) DON’T MISS ASP’S BIG SALE THIS WEEK OF GENERAL MIMBBBBI FOODS FAMOUS PRODUCTS L — — J ...AND THE BARGAINS YOU . Max , vel , House W y . SEE BELOW ARE ON L Y THE m pmh el.cali/ BEGINNING... ONLY THE BE. % O iTf 71'.' SINNING OF a LONG LIST VVI 3 Sw Ik l OF BIG VALUES. DON'T miss 'is w OLKS ’ DON ' T Lb - mc V J GOOD TO THE LAST DROP Swansdown cakeFiour pk *-27c Post Toasties Sm - rkg - Sc 2 a 23c Jello P F : r rt, 2 pkP llc Instant Postum can 39c Sanka Coffee Lb 52c LaFrance Powder 2 rksa lsc Chocolate rn-Y- ’fY 23c Log Cabin Syrup 12 c™ 23c Baker s Cocoa • Lb ,in l2c Minute Tapioca m: 13c Calumet !:?or s c.n?V-Y VY' 20c Post's Whole Bran Pkg 14c Bran Flakes 2kL29c Grapenut Flakes Pkfr 10c Country Roll Ilona Brand Fresh BUTTEF4 FLOUR OYSTERS u>-32c | : L L B b 77c in l9c Prnt lb 330 Milled from Fine Wheat Buy at This Low Price' - J —I lona Peaches “ as 15c Preserves 3 s 4-9 c Tuna Fish Fa -- ;ht Can loc Fresh Eggs Doz -21c Lux Toilet Soap 3 ~kesl 9c Soap MYiVe 1 6 25c Hot Cross Buns 10c Mello-wheat r ? 15c Crisco 3 Yr. 56c Shredded Wheat 2 rkss - 25c Hash < r ‘- r. f 2 —29 c Syrup % rt 23c E-Z Bake Flour Y l ,. 27c Cream Cheese rhn.id.trhu, pk?: 10c Soap Chips Y ,5 'rk 10c Salad Dressing rj* j 19c Tobacco I--ri 2 ,Btl * 23c Oxydol FY’e'VuYYa'Y vk. 21c Shi no Ia r Y 2 ran * 19c Bread H GrYndmntYerY le 9c Crinkles N B ,' ■!'. Lb 15c 8 O'clock Coffeessc Pink Salmon Alaka “ 10c Hominy Pearl ' VHite 4 <•- 25c Babo 2 23c Head Lettuce Sirloin Steak 1 icin', Q Serve with Mushrooms C .... A , . in Porterhouse Steak Lb -39c Wmeap Applw 4 ... 19c s , eak „ 35c Florida Oranges 2: • 35c Chickens L , 2 8 c Potatoes . ~ 15c Salami “• 29c Celery 1 - > Mettwurst Ar sY7 s Lb - 30c Potatoes m, W . b.-25c Dressed Whiting 2 25c Bunch Carrots 2 Bun heß l3c rre.h i> m We Cash Governor's Unemployment Relief Checks—No Charge Made.

NEW YORK CHEF GIVES CHICKEN TURBAN RECIPE

From Hotel Plat-a, New York. This is ( hirkrn Turhan as prepared by Chef Joseph Boggia, the pink sauce on the chicken contrasting with the white of the rice and green of the peas border.

Jr rph Boce a, chef of the Plaza Hotel vp*v Yrrk c rf \Ved turban of for The base, but you can do it with * • r - 1] : , ■• .0 the ty ■vt <irp r, f L' i* : . and :ei meat of turkey in- •(. . \ the creamy white meat the flaky v. lute of the rice ring. *he garland of buttered green Ip-fore the turban serve a clear con.orr.me with a very thin slice of lemon floating in each cup. Follow I*, wan alligator pear sa.au, mint mousse, petit fours and coffee I for an unparalleled luncheon for The trick about the rice ring is to use plenty of butter. If you

: don't. the ring won't come out in Rice Ring One cup washed rice. 1 small onion, 2 c ;ps chicken broth, 6 tableitt< : l teaspoon salt, 14 teaspoon white pepper. Pi el and mince onion. Melt 2 tablc.']>oons butter in large sauce pan, add onion and cook over a low fire until a gold straw color. Add rice and mix thoroughly. Add broth, salt and pepper. Bring to the boiling point and add 2 more tablespoons butter. Stir constantly with a wooden fork after rice begins to boil. As soon as the rice swells and begins to cook tender on the outside of the grains, cover pan and cook in a moderately hot oven, 375 degrees, until moisture is practically absorbed and rice is 1 tender. Add more butter, separate with fork and pack in a hot, well l buttered ring mold. Let stand a few minutes in a pan of hot water and turn out on a hot serving dish. Fill center , si:h a rich cream sauce made pink with Span-

THE INDIANAPOLIS TIMES

1 ish paprika and pungent with Hun- : garian paprika. Reheat white meat ! of chicken in sauce over hot water. Surround mold with a border of buttered green peas. Serve more paprika sauce in a separate dish. retit Fours Bake a rich light cake in a sheet. Use your favorite recipe for the cake but be sure it's a fine grained moist i cake. When the cake is thoroughly I cooled cut in squares, diamonds and \ j circles. Dip the little shapes into melted! 1 fondant, covering top and sides. If ! tou us# snips of candied cherries and thin slices of citron y< u can make sprays of holly that are charming on the snowy fondarPAnother delicious little cake is 1 ! made by splitting the cake after! baking in a thin sheet. Cut in I rounds and put together, sandwich j 1 fashion, uith whipped cream. Cover ; ! with chocolate icing and while the! icing is still soft sprinkle with! I grated Brazil nuts. ELABORATE DISH BASED ON FISH Bouillabaisse Marseillaise Recipe Includes Broth. Bouillabaisse Marseillaise requires about a pound of fish for each person. Firm-fleshed fish is best. Add a few shrimps and, if possible, the tail of a lobster. Make a broth of the bones, heads and tails. Cut the largest pieces of fish into good--1 sized squares. Cover the bottom of a wide-! mouthed saucepan with chopped j white onions and one chopped leek. Add two small seeded and chopped j tomatoes, two cloves of garlic, a bay leaf, a bit of safTron, the pulp of a | peeled and seeded lemon, two small j peppers, a bunch of parsley and a j teaspoon of salt. Lay in the pieces of fish with a j cup of olive oil and a cup and a ! half of white wine, and cover with the strained and skimmed broth ! made from the bones. Boil rapidly for 15 to 18 minutes. Season to taste and finish with a piece of chopped parsley rnd ■ a small piece of grated garlic. Lay slices of bread in a deep dish; sprinkle with broth. Turn them over \ i and pour on more broth. Arrange the pieces of fish on another dish with a little of the broth. Remove the parsley ancl bayleaf 1 and send the two dishes to the table at the same time. Hot Sandwiches Hot chicken sandwiches may be made in several ways. If you had j chicken with biscuits and gravy for j i dinner, a very easy sandwich is I ; made by removing the meat from ! ! the bonesfi reheating it in the gravy 1 and serving it on the biscuits which have been split and toasted. VETERAN RELIEVED OF CONSTIPATION’ BY NATURAL FOOD Kellogg’s All-Bran Corrects Ilis Condition Here is an interesting,unsolicited letter: “I have used Kellogg’s AllBran for about 4 years, and find it a wonderful relief for constipation.* While in Government Service in the P. 1., I contracted constipation* in 1898-99. “I consider y ur All-Bran in terms of millu ~ instead of the cost of a box of pills, for it surely j has saved me. 1 eat All-Bran every morning.”—F. L. Wylie, Visalia, Calif. *Covstipation due to insufficient "bulk” in meals . Research shows Kellogg’s AllBran supplies gentle “bulk" to aid regular habits. All-Bran is also rich in vitamin B, as well as iron, an element of the blood. Kellogg’s All-Bran is a delicious laxative food . . . far better than patent medicines. Two tablespoonfuls daily are usually sufficient. In severe cases, with each meal. If not relieved this way, see your doctor. Get thb red-and-gree r package at your grocer’s, li Made by Kellogg in Battle Creek. Keep on the Sunny Side of Life

EVANS, ' FOR ALL PURPOSES ;

? WARNING! I Be Sure the Name on Bottle and Cap Gl • are the Same, Hi IHoTVm A*o US DtSTRUUIOR' JLvU.<‘uyeei JtieAh, Ml UK

POPULARITY OF SALMON FROM OANSENDURES lodine and Vitamin D in Abundance Provide Food Value. Although salmon was a favorite food of the colonial ancestors and sure to be cn the menu at their party dinners, canned salmon was unknown until about 70 years ago, when an enterprising man first began putting it up in tins. , Now it Is a food of such popular importance that scores of cans

There’s no need for Lent to be a tryiryg period for foods. Regal Stores are stocking wide varieties of foods for just this purpose ... all at attractive prices. A few of the outstanding values are listed below. nr" \ RED SALMON / (l? as \ _ # • Made With That NEW \ 1A] pa \’°‘ 1 1 2 Cans 31c it- a ® \ *° iGingy Mix 1 Del Monte Salmon IQ — kl RedSockeye Tall No. 1 Can I M w t serve ’as fine £ tonight—Made with | ~ Del Monte m $ §L .M p§pa '- W \Z SARDINES | j c |P§SjjfP&] In Mustard or Tomato Sauce Fresh PIvG 2 Ova? iO c fD RES SE D \ % “T n J Cans | • I WHITiWr I Chow Mein Noodles 10 c K II • Is- V. 5 s LaCboy, S-Ol Cn * ’3 L LI jj I Bean Sprouts 10c Mild Cream |Baby Haddock g xo.c. jm* 4 \ Fniets I Bartlett Pears 225 c Cheese u 21c 27y 19e Soups 219< 4 ..... Pet or Wilson .S" 7c MACARO NI CREAMERY BUTTER yßj>|L. Spaghetti or Noodle, Colden Roll m •% HOOSIER COLD „ 35 c T ANARUS, , ! 1111 Tllil¥l ■ £jm “Golden Goodness w I’ or a Real Lenten m Dish Serve Red Cross „ , w Savings in General Foods Products HP Fine Granulated dk Jfe ! i Pa kins Lb. Can 91 C (Jack Frost Cane I( 1 LbS. f Calumet Powder 1 * #U 9 a ' s ' Lb - c “- 28c) ‘ %J **° “ instant Postum c “2sc COFFEE Qua “L? e ' 7 2 Lbs - 35c I; v '- ot - onu j For Guaranteed Freshness , Serve Co"* j— “ J and T BREAD Del Monte Lipton Tea f. s- g* Explorers of both the North and Dated %,- C % 8* P® P® South Poles included tea as a wwrrb h —“• Cream of Wheat Lge - pkg ' 23c Ortho Cut Pt? r " * r> ' llclou ' Bot Ce "* l I .?.* and Regal Stores Have Them II Old Dutch c > 3 c 21< _ Enter the Old Dutch Limerick Contest—Ask for Particulars. Whole or Hams s s k Lb - Z3% *_h_ _ * Try _Ham Shanks and Cabbage. Very Economical | IT” al * JLk p c 01 'k .Knuckles t*. 14c . rK f E ? lul £l Lb. *| C Large Bologna Lb. jg c OA malled t 0 ° " Round or Swiss - 32 c AhSOretie c& L Cans ID c Steak. Fine Quality mm ’W’ - m m Pork Loin Roast Lb - 23v?c Bring Us Your Lux Soap Coupons Whole or Rib End. “ ORANGES Stt2SMHI * 29c Sun Ripened—Spot Picked hlle Su P p - y La3ts O Lb. THIRTY 1935 O Bag / c HUPMOBILES GIVEN TT i T - AWAY in Seminole Prize Contest, Jbettuce B'i 5c and other toizes.^ Potatoes ] Lbs. 'j njMipnHHWH 4 Rolls Grapefruit 4 ,OT 19c 25 ( Marsh Seedless, Floridas “™* lai iCi] n %ci Prices Above Good in Indianapolis, Beech Grove, Lebanon. Plainfield and Plummer s.

! are stored in every ship that sails i from American harbors and on kitchen shelves of trains, hotels and restaurants. And every good amateur cook knows how handy It is ; to have a few cans of salmon around when impromptu meals must be J served. No matter which of the pictur-esque-sounding varieties one buys—- ; sockeye, Chinook, red cohew, pir.k ! or chum, the fish is sure to be rich ! in iodine and vitamin D. the sun- | shine vitamin so important for ! growing children, because it helps | to build teeth and sturdy bones. Dishes made from these recipes j would be appreciated in any i home: Canned Salmon Loaf One can salmon, one cup cracker crumbs one egg, two tablespoons ; sweet milk, nutmeg, paprika and I .salt. Break the salmon into flakes, 1 add beaten egg. seasoning and I crumbs. Put into buttered baking 1

dish and cook fifteen minutes in a moderate oven. Serve hot. Canned Salmon Souffle Flake a can of salmon and season with paprika, salt and two teaspoons of lemon juice. Cook one-half cup bread crumbs in one-half cup of

CAPITOL POULTRY Co.| 1018 SO. MERIDIAN fe DREXEL 3030 —FREE RuV# SATURDAY SPECIALS Roasting and Baking g% Chickens, Leghorn Hens SfcC I STRICTLY I Fresh Eggs 2#tj DoX * I Balance of poultry at lowest prire. All orders to be delivertnl must be in hr ii""n. __Saß

.MARCH 8, 1933

> milk for five minutes. Add thfi salmon and beaten yolks of three eggs, then fold in the stiffly beaten egg whites. Turn into a buttered baking dish, place in a pan of hot water and bake in a moderate ovea about half an hour, or until firm.