Indianapolis Times, Volume 46, Number 258, Indianapolis, Marion County, 8 March 1935 — Page 30

PAGE 30

FISH. HIGH IN NUTRITION, IS MONEY SAVER Cooking Range Wide and Variety Sufficient to Avoid Monotony. Three things denote gem us in a cook—.sauces. fish cookery, and roasting. P'h is ■radition-ndcen—Friday has beu set aside from time immemorial as the my to eat fish. Totiav. every dav can be fish Catches, refr.g* ration, transportation and canning all contrive every day to land fish to coast and inland communities. Because of the high food value and the low cost of fish. more fish days are suggested. Fish is as variable a food r* -.uree on Monday, Widnesdav or Thursday as it is on Friday. Americans are urged to abandon the long established custom rs confining Friday exclusively as fish favorne dav For the pur c ar.fi the body's w< 11-being, here art some pertinent facts about fish a food. The ocean, or water in general, is responsible for the delicacy oi f„sh meat. The ocean bears the burden! t f the weight of every fish fromj minnow to whale. In the miraculous I economy of nature, the fish has re- j linquished making hard muscle j gristly fiber and heavy bone, and all! its energy has gone into making its ' f* r ~h tender and d“hcate. and into ' storing all its food value in the and not into bone and unchewable fiber. Saves Time and Money Because of the delicacy of fish flesh, fish is cooked for less time than meat and at a lower genera! j temperature—a saving of both time • and money, making fish a practical dish for family meals or for i company. Fi h has infinite variety. There \ are some 162 kinds of fish available so that monotony, the curse of the table, is easily avoided. Os th*se 162 varieties of fish, these are the j most popular and most often available: Oysters, salmon, rod. haddock halibut, tuna, sardines, shrimp, flounder, sole and mackerel. The above group lists more than , half the fish eaten in this country in trims of quantity, but the follow- 1 ing though less regularly or sec- j tlonall.v available, are delicious.) economical and healthy too Whitefish. pike perch, porgies, i ahad. red snapper. butterfish, | whiting or jack salmon, sea bass, weakfish or sea trout, bluefi-h. j pollock or Boston bluefish. smelts, I mullet sc >!;ops, Spanish mackerel, and swords ish. Cooked in Various Ways Generally speaking, fish can be cooked m the following ways: Frying, sauteing, deep fat frying.' broiling planking, baking, quick oven, intermediate or slow; boiling. poaching, steaming and parch- , ment paper rooking. Fish lends itself to a variety of uses Fish can be served as canape, soup, entree, main course, salad or sauces Fish lends itself to a variety of * meals Fish can be served at lunch. J picnics, tea. cocktail parties, luht supper, dinner or midnight snack. OATMEAL LINKED WITH MINCEMEAT IN PUDDING Corn Syrup and Milk Also Csed in Warm Dessert. A nice warming dessert to end a meal with in winter is thp follow- ! ing steamed oatmeal pudding: Mix together one cup uncooked oatmeal, half the contents of a onepound ran mincemeat, three table- j spoons corn syrup, one-fourth tea- , Bpoon salt and two-thirds cup milk, and let stand about an hour. Add one tablespoon melted butter, one-half teaspoon soda dissolved in a little hot water, two tablespoons drv crumbs mixed with one teaspoon j baking powder and two well-beaten eggs. Four into buttered pudding j dish and steam one and a half, hours. Serve hot tth hard sauce.

POULTRY nITZ, FREE DELIVERY N<- nos W .%hlnsinn-'t. W ,n IW-lmont F.nt to Shormnn-Dr. FRIES 52c ROASTING—BAKING a a*. CHICKENS XIIC FREE ORESSIM HOOSIER POULTRY MARKET 107 N. Ala'tamr-t. Phone LI-1881.

Bovs and Girls * -f Ask Your Grocer how you can get this big > AMERICAN ft flyer This big. beautiful kite is ready for you to dy! Just TPff n 'k your grocer how You Ki*o ■* TT"Td| ■ Vours! And remor:> * ber when vou flv it that kJ 4 AMERICAN CRACKERS and WAFERS are high alxtve kj others in taste and quality—even if they are low in price. Your family and friends will like them.

From Hotel Plaza New York. 1 h little mushroom-filled pies served with this juicy roast beef are known as “Pizza Neapolitan’’ and add fresh delight io a favorite dish.

B i VE.4 .err tee I-.ow about a succulent light-as-fea’her little pie filled with onion, mushrooms, cheese and other savory’ items to go along with the roast beef next time you have it? A noted chef calls these little pa ; ties Pizza Neapolitan. 11 he didn’t invent them, at least he introduced them to Manhattan, and when you taste them you’ll be glad he did. For dessert to follow this dish, nothing could be better than apricot oufTle, made if you can possibly get hold of them of a certain kind of Hungarian apricot conserve, otherwise of canned or stewed apriots. And be sure that this delicacy comes to the table piled high and fluffy in th ■* dish, an edifying orange underneath its crown of snowy whipped cream. Pizza Neapolitan One good sized onion, 2 tablespoons butter, 1 medium sized tomato, 2 tablespoons minced mushrooms, 1 tablespoon grated Swiss cheese, 1 egg. ’* teaspoon powdered mixed herbs. '2 teaspoon salt, teaspoon pepper. If you don't have the mixed herbs, and only too few American housewives do, use a smidge of lowered sage with celery pepper and parsley pepper. Os couse you don’t get that indescribable flavor that comes with the blending of the pungent pot-herbs, but you'll have something superior to plain salt and pepper. Mince onion and cook slowly in butter until tender. Peel tomato and remove seeds. Cut flesh into dice and add with mushrooms to onion. Cook five minutes and cool. Beat egg until light and add to first mixture with cheese and seasonings. Line individual muffin tins with rich pie crust and fill with mixiure. Bake twenty minutes in a hot oven '4OO degrees). This amoiuit will fill two tins two inches in diameter. Serve on a hot platter, arranging sliced roast beef in the center, placing buttered broccoli at opposite ends and balancing the w hole arrangement with the Italian pies. Tins gives you a meat and vegetable platter for the dinner service. With it serve Franconia potatoes. A salad of French endive with a French dressing to which brandy has been added makes a perfect salad to whet the appetite for the apricot souffle which finishes the dinner. Apricot Souffle Four cups apricots or the same amount of stewed dried apricots, 3 tablespoons butter, 4 tablespoons flour, cup sugar. 1 cup milk, 4 eggs. : 1 teaspoon salt, ’* teaspoon vanilla. Melt butter without discoloring. Add flour and stir until thoroughly blended and smooth. Slowly add milk, stirring constantly. Bring to the boiling point and pour on yolks

MUSHROOMS FILL LITTLE ITALIAN PIES

of eggs beaten until thick and lemon-colored, with sugar, salt and vanilla. Cool. Beat whites of eggs until stiff and dry and fold in yolk mixture. Turn into a buttered baking d.sh lined with apricots drained

Cheese Well Suited to Diet of Lenten Season

Ranks High Among Most Nourishing Foods and Is Economical. It was the season of Lent in 1624. The black clouds of the Thirty Years' War were gathering over Europe. Tire most exciting days of | the Reformation were yet to come. But the good citizens of Bourges j stood about in little groups and muttered under their breath because of the Lenten edict of its committee of aldermen. The edict forbade the eating of cheese for forty days and forty nights. Whether political greed, a desire to restrict commerce with surrounding feudal states or some unscrupulous back-dealing aiderman who didn't care for cheese was at fault, is not recorded in the book of the history of cheese, but the solemn pages of the registry of Bourges still record that way. This offense to public opinion has never been repeated. For centuries before the edict of Bourges, and for 311 years afterward, cheese has led the list of food appropriate to the Lenten season. This year the Lenten budget is particularly happy in its selection of cheese for a prominent place on the shopping list. American cheese remains among the most economical foods on the market, according to United States government reports. The high food value inherent in I cheese are known today by virtually every housewife. Added to its imposing list of protein, mineral and vitamin values, is the fact that all good cheese is from 90 to 99 per cent digestible. In addition, there is scarcely any other food which is so well adapted to a wide variety of uses. One of the most delicious of fish and cheese combinations is the' Shrimp Special, a concoction whose smooth golden cheese sauce is as much a delight to the palate as it is to the eye. This particular Lenren special may be made with the mild all-milk cheese food which is an interesting variation of the familiar American type cheese. This type of cheese melts quickly into a sauce of unparalleled smoothness. Its mild flavor makes it particularly suitable as a sauce tor the delicately flavored shrimp. Shrimp Special 1 chopped onion 1 j green pepper, chopped 2 tahlcNpoon h' tter 1 cup whole shr.mps 1 pimento, chopped M pound cre-med Old English Cheese 1 small can evaprrated milk Salt, pepper Worcestershire sauce Buttered bread crumbs Cook onion and green pepper in butter 5 minutes. Add shrimps and pimento and cook very slowly until shrimps are hot. Place a serving of shrimps in each individual seafood shell. Melt the cheese slowly in the top of a double boiler. Gradually add the evaporated milk, stirring well after each addition. Season to taste with salt, pepper and Worcestershire. Cover each serving of shrimps with a generous amount of this sauce. Garnish each shell with a border of crumbs; bake

READV TO SERVE HP

FRESH EGGS 1 resh Fees standard . per doz. 2to Extra I.arte Esps per doz. 28c Small Fresh Epps per doz. 21c Nov —Babv Chicks BOYER S HATCHERY ■>&

THE INDIANAPOLIS TIMES

from the syrup and cut in quarters. Bake 40 minutes in a slow oven, 325 degrees. Serve at once with apricot syrup and whipped cream sweetened and flavored with vanilla or use vanilla ice cream in place of whipped cream.

APPLE PANCAKES Beat one egg well and add one cup diluted evaporated milk. Sift together one and one-fourth cups flour, one and a half teaspoons baking powder, one and a half tablespoons sugar and one-fourth teaspoon salt, and add together with three tablespoons melted butter. Stir in two-thirds cup finely chopped tart apples, and bake on a hot griddle. Serve with maple syrup. This makes about twenty cakes.

in a moderate oven, 350 degrees, 10 minutes. Serve immediately. The Lenten season is the time for the glorification of all simple foods. Noodles, made in a ring with grated cheese, served with fresh green brussels sprouts in the center are a delightful, spring-like, and most appetizing variation of an old-tim? Iw-rorite. Noodle Ring U 4 cups hot milk 1 cun solft bread crumbs >4 cup melted butter 1 pimento, chopped l tablespoon chopped parsley t tablespoon chopped onion I':: cups grated American cheese 3 fees 2*2 cups cooked eeir noodles Salt, pepper Brussels sprouts, cooked and buttered Pour hot milk over crumbs; add batter, pimento, parsley, onion, cheese and beaten eggs. Fold in the well-drained noodles, and add seasonings to taste. Pour into a buttered ring mold. Bake in a moderate oven, 350 degrees, until firm, about 50 minutes. Unmold on a platter and fill the center with hot buttered sprouts. Beet Greens Wash beet tops in several waters, then place over a low fire with enough hot water to cover. Cook about twelve minutes. A piece of bacon or salt pork cooked with the greens will make the flavor more pleasing to most palates. Drain, add salt, pepper and melted butter. Slices of hard-cooked egg may be served w r ith the greens. Quick Cabbage Cook a quart of finely shredded cabbage in two cups of boiling milk five or six minutes. Make a sauce -.Th cream, flour, sc It and pepper, stir into the boiling cabbage and cook two or three minutes more.

Taste the Difference-

HURRY DISHES EASILY MADE OF CRABMEAT Stuffing, Rolls and Souffle Among Uses of Canned Fish. Cans of food on a kitchen shelf come in hardy on days when one would rather have dinner within arm’s reach than go traipsing for it to the stores. Watching for bargains and laying in a moderate supply of canned fruits, vegetables, fish and meat not only simplifies the task of getting up a meal in a hurry, but also cuts down the expense. Crabmeat is a practical commodity to have on hand because so many delicious dishes can be made of it and quite a lot of them may be rustled togeher in a hurry. These include some of this sea food in omelets, souffles or other luncheon dishes, on canapes to serve with tea or cocktails, in snacks for impromptu suppers. Prize-winning recipes for preparing this delicious commodity are included in a booklet containing “Sixty-six Fascinating Ways” to serve Japanese deep-sea crabmeat. The introduction goes into details about the vitamins, iodine and other sea salts in his food. This prize recipe gives directions for stuffing peppers. Crabmeat Stuffing, One can Japanese crabmeat, two eggs, two tablespoons butter, one medium onion, three-quarters cup

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chopped celery, two slices bacon, one cup fresh bread crumbs, salt and pepper. Flake the crabmeat and add the eggs, slightly beaten. Fry in butter the chopped onion, celery, bacon cut in small bits and bread crumbs. Cook until tender. Mix with crabmeat and add seasoning to taste. This may also be used for stuffing fowl. Crabmeat Rolls. Roll filet of sole or flounder around small portions of flaked crabmeat, then roll bacon around and fasten with toothpicks. Place in a baking pan with a little water and bake forty-five minutes in a hot oven. This could be varied by cooking the rolls on a bed of chopped onions and carrots in baking pans. Crabmeat Souffle. One can crabmeat. three tablespoons butter, three tablespoons flour, one-half teaspoon salt, onp quarter teaspoon paprika, one and one-half cups milk, one-third cup diced ripe olives, three eggs. Melt butter. Add flour, salt and paprika. Cook two minutes, stirring constantly. Add milk gradually, stirring until mixture thickens. Cool slightly. Put in the crabmeat. olives and beaten egg yolks. Fold in stiffly beaten egg whites. Pour into buttered baking dish, place in a pan of hot water. Bake about half an hour or until firm in a moderate oven. Hollandaise sauce may be served with it. ORANGES fi Carload of FI *rida Tree-ripened Oranges and Grapefruit, Sweet and Juiry. If Vnu Want Good jSg Quality See These §36 1.55 I 50-I,b. Hu slid |||| GRAPEFRUIT 10 for 25c I.iirxe Size, , 5.8 for 25c STAYMAN WINESAPS $1.65 Bushel HAMXLL Bros. I 230 Virginia Ave. [

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SEASONING CAN AID APPEAL OF MEAT LOAF Horseradish, Mustard and Catsup Suggested for Changes. When casting about for a meat dish which is economical and different, try making a meat loaf in a different way, is the suggestion of Inez S. Willson, home eeonomtst. The difference may be only a matter of seasoning, or it may be in appearance, bv baking in small individual muffin tins or molds. There are ever so many possibilities with meat loaves. Probably the most usual seasoning used with meat loaves is onion, and that is good, but try a bit of horseradish. mustard and catsup, and you will have an entirely different flavor. A dash of marjoram or poultry sea-

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.MARCH 8, 1935

I sonlng or a bit of bey-leaf may add the different flavor desired. Liver can be made into an ex- | cellrnt loaf. It will be easier to j put the liver through the grinder, 1f iit is parboiled for a few minutes . first. There is the same opportun- | ity for unusual seasonings with this as any other kind. Marjoram, grated onion, and a lit—j tie mustard give an excellent flavor. Because liver contains very little fat, the addition of bacon drippings keep the loaf moist, or bacon placed in the bottom of tlie pan and' on top of the loaf mixture serves the purpose equally as well. Apples in Syrup Cut apples in halves and remove cores. Place flat side up in a bak- ! ing pan and pour syrup over them. For four apples use one-half cup maple syrup, one teaspoon butter and half a cup of water. Spoon this liquid over the apples while they ; are cooking. The syrup should be I thick when the apples are done. Clla vo Salad Sene calavo salads with a tart, j French dressing, or with a wedge of I lemon and salt. Many prefer other i citrus fruit juices with a dash of j lemon and salt, sprinkled generously I over the fruit before serving.