Indianapolis Times, Volume 46, Number 258, Indianapolis, Marion County, 8 March 1935 — Page 43

MARCH 1935

HERE'S LIST OF MEMBERS IN. DUALITY UNIT i . .... ‘Names of Owners and Addresses of Stores Tabulated Here. (Continued from Pace Onei ‘ng'on-av; Neubeuer's Grocery, 2202 V* VffftrtHa .if Charles Ogilivie, Taylorsville, Oman, 1324 S Merid- ; *. Sam Oman, 3101 Bethel-av; (i mar. Market. 560 Massachusettsi V W. Ozman 3602 E 28’h-st. prrjr Bros., 3350 W. 16th-st; P Market, 2325 E. 12th-st; W. S. f A C. Pntchard. Raymond and c i: hman-sts; Park-av Grocery, 1 Park-av; Abraham Pozners. f!• Raymond-st; J. W. Preston, 3640 E A Quinn, 1234 Ewmg-st. Ray's Grocery’. 1502 W. Ohms' Frank D. Rrad. 2948 Brookslde-1-kwy; Frank Rector, 1226 E. Michi-gin-st; C. A. Reinkmg A: Son. 1218 * orm- Ben Richardson, 662 Cof-ley-st. Wildwood Grocery, R. R. 9; C iudc Williams, 1104 N. Illinoisr C. C. Williams A: Son. 3205 Cen-tral-av; Robert Williams. 891 N. lilmois-.vt; Frank Wintcrberg. Edit.burg: Fred Worth. 1739 Mont-ralm-st; George Worth. 1462 Bialne-av; Lydia Worth, 2043 Dcx-ter-st. E C. W'andcrsee, 37 E. Palm-er-st. WllHam Yeager. 2845 biieioy•t; Julius Zerr, 4638 E. 10thJuhu Zerr. 1245 Cornell-av; H M Zink. 934 E 30th *: Zinks Market, 1538 Main-st. Speedway, Houpi & Srader, 2512 Ccntral-av; O B. Dickerson, 1604 W. Ver-mont-st. Georges Cash Market, 240 Jackson-st, Columbus; George Ac 1420 N. Warman-av; Louis George's Market, 1302 W 30th-st; Granville Gillium. 3872 E. Washing-ton-st; O. E. Gohmann, 802 But hanar.-st; Walter Graff. 1202 Wrtght-st; Coleman Green. 861 Parkav; Carl Grigsby. 1506 Prospect-st; i Grimes Ac Robbins, 5408 College-av; Ac B. Market, James Haboush. .866 Southeastem-av; Geo. D. Haboush. 2318 W. Walnut-st; Haboush Market. Elias Haboush. 4127 E. 16tht; Ray Harlan, 620 N. Tacoma-av; J O. Harper, 1201 N. Tibbs-av; Hawthorne’s Grocery. 2037 E. 10thn; Held Ac Mezgcr. 1310 E. 16th-st; Henry s Grocery, Columbus; Joseph Herbrect. 424 W. McCarty-st; Lester Walton. N. East At Ohio-sts. New Orleans Market, 445 N. Tlli-rois-st; J. F. Teipen As Son, 3332 Madison-av; Ac Fen tors. 2951 C!ifton-st; John McDonald, 2441 W. llth-st; J. W. Smoot, 2252 Holt-rd; I co Leuschner, 801 S. Mcridian-st; Fhelby Economy Market. 3101 W. loth-st: Edward C. Prenatt. 922 j Massachusetts-av; Bates Ac Herr, I W. Washington-st; J. C. Golds' rin. 1302 N. Senate-av; Addisoti Market. 16 S. Aridison-st. Brown Betty Peel and slice four medium juicy apples and divide in two portions. Put the juice of half a lemon in f one-quarter cup of melted butter. Mix together one-third cup sugar, the grated rind of half a lemon and one-half teaspoon cinamon. Put half the apples in a buttered baking dish, sprinkle with the sugar mixture, then with the lemon and butter and cover with bread crumhs. Repeat, using all ingredients and have crumbs on top. Dot with bits of butter, pour in onequarter cup of boiling water. Cos- r the dish and bake for half an hour. Take off the rover for the last five minutes. Serve with hard sauce. Celery and Cheese Cut the celery stalks into two-inch lemrths and drop them into boiling salted water, barely enough water to cover, for the celery should absorb a*l of it. Boil about 20 minutes. Drain, transfer celery to a buttered baking dish, put in a few tablespoons of cream sauce, cover with a mixture of bread crumbs and and bake in a hot oven until the cheese is melted. Rhubarb Sauce Put prepared rhubarb in an earthen baking dish, mix with half its w eight in sugar and leave for several hours. Put the covered dish in the oven and bake slowly’ for an hour or more. The slower the cooking the more delicious the sauce. Do rot put any water in rhubarb. It has enough of its own. Maple Breakfast Rolls One egg. one-half cup each of milk and cream, three teaspoons v tmple sugar. Add flour, with two i powder and onehalf teaspoon salt till as thick as griddle cake batter. Bake in muffin tins. Brown Betty Butter a baking dish and line with sliced apples. Cover with bread crumbs, sprinkle with mapie sugar and cinnamon and dot with butter. Repeat till full. Cover with thick sweetened apple sauce. Bake forty minutes.

TAIL STEAK 1 elbow nttirtil I*l (uiU bolUnf atrr 1 lei el uNetpeea tall *i cup diced Mira Few cram* pepper ■nail piece bar leaf 1 3 ran tematoe* 1 rap diced lean beef, baa or link park eg r * traapaant batter Ada salt to water with elbow mac&rom and boil gently and continually 12 minutes, or until tender. Drain. Simmer diced onion, seasonings and tomatoes 5 minutes. In individual baking dishes place alternate layers of macaroni, meat and vegetables. In the center of each dish carefully drop an egg. Dot with butter. Place in broiler oven with door open until eggs are set, about 6 to 8 minutes.

HERE ARE OFFICERS AND DIRECTORS OF INDIANAPOLIS QUALITY STORES UNIT

The officers and directors of Quality Service Stores, Indianapolis un it, are (1) H. D. MeKnight. president: (2) Bert Lay, treasurer; 13) Ed Ruccnstein director; (4) L. E. Todd, director; (5) Earl Little director; (6) W. M. Zink, director; (7) Jack Lysaght, second vice president; (8) Dan Anderson, director; (9) L. H. Cooley, director; (10) H. M. Zink, director; (11) Jess Preston, vice president, and (12) Ray Harlan.

FOOD QUERIES AND ANSWERS How to Put a “Mere Whiff” of Garlic on Roast Leg of Lamb. Question—l like a mere whiff of garlic about my roast leg of lamb. How can I accomplish this without getting an overpowering flavor? Answer—Cut one very’ small bud of garlic into tiny slivers. Insert this in little slits cut all over the roast before it goes into the oven. The garlic flavor will not be pronounced. but the ' mere whiff” and slightly heightened flavor should be apparent. Question —How can I fry pork chops without getting them tough and dry? Answer—Pork chops respond un-* graciously to quick cooking over a hot flame. They may be browned quickly, but it is most important that the temperature then be reduced and the chops allowed to cook very slowly for about an hour. Also, after they are browned they should be covered, and if you desire, a very small amount of water may be added from time to time as needed. Question —My family is very fond of sausage. Can you tell me some new ways of serving it? Answer Try baked apples stuffed with sausage; fried pineapple with tiny link sausages;

f INDIANAPOLIS Is Changing to \\ ugh '\ A There's a reason ? Hy-Red Supefr 70 combines speed . . . power . . . mileage . . . ond High anti-knock. It's a premium gasoline selling at the regular price. Try a tankfvl today? Hy-Red kerosene is mode for stoves, incubators and lig*' ing purposes. ft bums clean, does not flicker or char the wick. A higher quality at no extra cost. | Hy-Red Kerotene Selected by the Brands Committee of Quality Stores Mid-Western Petroleum Corporation Homs Office and Main Plant—lndianapolis Owned and Operated in Indiana

sausages stuffing for baked green peppers; or acorn squashes; a sausage loaf; or a sausage rarebit in which the cooked sausage is mixed directly with the cheese sauce. Or, perhaps waffles baked after sprinkling the batter with browned sausage or a peppery Italian dish containing sausage, spaghetti, tomatoes, beans and peppers. Browned sausage slices in scrambled eggs may find favor, as well. Vegetable Salad Bowl Cut three medium tomatoes in eighths. Pour half a cup of French dressing over them and place in refrigerator for an hour. Cut a pared cucumber in thin slices and cover w r ith ite water. Break the leaves from a small head of lettuce and combine with a head of curly endive in a bowl. Over this crumble a small package of roquefort cheese. Add the drained cucumbers and tomatoes and pour the dressing from tomatoes over all.

THE Metropolitan C oal t o. CONGRATULATES Quality Service Stores ON THE OPENING OF THEIR 150 STORES

THE INDIANAPOLIS TIMES

Fish Sauce. Boil together a diced carrot, an onion, one small parsnip, a celery knob, and one-eighth cup of pitted green olives. In another dish boil one-half cup mushrooms. To the cooked mushrooms add one-quarter cup of sliced and peeled dill pickles that have been boiled separately and to the vegetables add one-half cup butter blended w r ith two tablespoons flour, one teaspoon of tomato paste one teaspoon seasoning sauce, and a cup of stock in which the fish was cooked. Combine the makings and just before serving add half a cup of sherry. Pour this over the drained fish. Baked Mackerel Wash the fish, put in a shallow pan and bake about lt> minutes. When nearly done, pour hot, rich cream over the fish and return to the oven for a few minutes. Serve with hot cream sauce.

Corn Chowder Cook half a cup of sliced onions in a tablespoon of butter over a low flame for fifteen minutes. Add a cup of boiling water and two cups of sliced potatoes and cook until potatoes are done. Add one cup of canned com, a pint of milk, a tablespoon of butter and a teaspoon of salt. Heat slowly and boil gently two or three minutes.

9 /IT ISNT THE FLAVORING THAT DOESX ( IT, JEAN - ITS THE FLOOR. I USE \ \ PILLSBURYS BEST AND IT ALWAYS 1 \ GIVES A RICHER,MORE DELICIOUS/ 1 FLAVOR TO ALL MY BAKING— ( / BISCUITS .CAKES.WES- I SPECIAL! - 24 lb. You just can’t do extra good baking without extra good flour! That’s why, for more than /% ■ sixty years, women who take particular pride -™- in their baking have used Pillsbury’s Best. This flour is made from many fine wheats r blended to obtain a particularly rich, full flavor—and “balanced” to give perfect results g^jjjl in every kind of baking. B wf Order a sack of Pillsbury’s Best and see how fl| it improves everything you bake! B® > AT ALL QUALITY service stores

MEN DECLARED SLOW TO MAKE FOOD CHANGES Women More Adventurous in Trying Out New Dishes. Women, not men. are the adventurous parties who like to go exploring among strange foods when they are having meals in a restaurant. They are the ones who ask most often for fancy and mysterious dishes, ever on the alert for something new. But man. judging from his restaurant requests, is a creature of habit who likes familiar foods. A lone man away from home, it seems, will sigh over the foreignsounding setup on a menu card, and ask the waiter if he couldn't have some fried chicken or corned beef and perhaps a good big piece of apple pie or Johnny cake. Hotel chefs have been taught to tell on these men, and from their reports American kitchens have been set up, just beyond the realm of white-capped French chefs. Mrs. Rebekah Hufout, director of the home-cookery kitchen at the Wal-dorf-Astoria, New York, says that all her menus were compiled from requests of yearning strangers, mostly men, who wanted the kind of food they used to get back home. | Sunday Night Suppers A Sunday night supper that men like, she said, consists of cold chicken or turkey on bones that a man can hold in his fingers, potato chips, pickles, olives, jelly, hot biscuit and honey. Another popular combination, she said, consists of assorted cold meats, mango relish, watercress sandwiches, potato salad, pie, cheese. These are some of her receipts for homely fare that pleases a male palat. Casserole Finnan Haddie Allow half a pound of smoked haddie for each person. Cover the j fish with hot (hot boiled) milk and soak for half an hour. Pour off the J milk, put in enough butter to supply ! moisture, season with paprika and j bake in a moderate over for 10 min- | utes. At noon, or at night serve I parsley, potatoes and asparagus j with it. Corned Beef Hash Use leftovers from a hot dinner of ; corned beef. Cut in small pieces, add a little fat and mix with hot boiled potatoes, cut in small pieces. Moisten with liquid in which beef was cooked and season with grated onion and peppier. Put in a baking dish and bake 10 minutes in a hot oven, basting twice with hot beef liquid. If the top Is not yet brown, place the dish under broiler flame for a minute. Strawberry Shortcake For the shortcake, rollow a baking powder recipe and add a third extra shortening and a tablespoon sugar. Roll the dough, cut the biscuits and bake in a hot oven about 15 minutes. Wash the berries, hull them, save the best-looking rues for decoration, add two tablespoons sugar for

SPANISH NOODLES ] packarr noodle* (broad! IV4 quart* boiling water 1 level tahleapoon salt R tablespoons butter or bacon fat 1 cup diced celery 1 cup diced onion *• cup diced *reen pepper It- pounds chopped beef 2 cup* tomato puree 1 teaspoon salt ’j teaspoon pepper Add salt to boiling water with noodles. Boil gently and steadily 12 minutes, or until tender. Drain. Place butter or fat in frying pan and when hot add celery, onion and green pepper. Cook gently eight minutes. Stir in meat and cook 15 minutes longer. Add puree, salt, pepper and well-drained noodles. Turn into baking pan and bake 20 minutes in a moderately hoi oven, 375 degrees.

each pound of fruit and chop the berries. Break the hot biscuits apart, put a dab of butter on each lower half, put on the top and put them back in the oven for a jiffy. Take them out, lay the under half of each on a plate, heap generously with berries, put on top half, pile on more berries, cover with whipped cream and top each portion with a perfectly whole berry.

lied Cross iHararon i and Spaghetti Is purely a quality product. Made From Genuine Amber Durum Semolina. Supreme Since 1860 Sold at all Quality Service Stores

QUALITY SERVICE STORES has selected AMERICAN TENT & AWNING CO. John C. Truemper & Son For the Past 62 Years One Location —One Management OLD AND RELIABLE 632-640 South East Street PRexel 3500

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CALAVO SERVED IN COOKED DISH Dessert Fruit Combined With Mushrooms in Cream. Not many persons would think of cooking a calavo. But from California, home state of this delicious dessert fruit, comes a recipe for serving it in creamy mushrooms. Calavo, as persons are getting to know, is the California name for the delicious salad and dessert fruit | that New Yorkers and Floridians have known as the avacado or alligator pear. Some day, perhaps, ' they can all get together and decide |on a name. For this recipe it is !calavo: One calavo cut in cubes, three--1 quarters cup button mushrooms, i three tablespoons butter, one cup heavy cream, one-quarter teaspoon salt, four slices white toast cut in j triangles. Wash the mushrooms, cut in i halves and saute in butter about | five minutes. Add cream and simj mer seven minu'es, stirring occaI sionally to prevent scorching.