Indianapolis Times, Volume 47, Number 4, Indianapolis, Marion County, 15 March 1935 — Page 36

PAGE 24

POTP't MADE OF SEA FOOD; \ _____ Variety of Ingredients in Dish Makes Meal for Eight or Ten. Sra fond potpie is a dish of eight ] or ten persons because in order to get in the necessary variety It bulks ,Rfo quantity. Chef Theophiie of the SherryNetherland Hotel. New York, uses j equal parts of shrimps, oysters, crabmeat. sea bass, of sole and eel. The fish bones and heads are cooked pi a saucepan with minced smon. Cook the onions in butter.' put in the bones, moisten with white wine. Season with chopped pars- , ]#v, garlic, mushrooms and salt. Add a little water, cook for 20 minutes and strain into a wide j saucepan. Thicken with butter and add enough cream to make the nere* .ary sauce. Cook gently for j seven minutes. Wipe the pieces of fish and put them in, covering them with the sauce. Add a few mushrooms. Boil for 15 minutes.

I i . YOU CAIN AGAIN You gain again -every time you supply your eeds at Kroger's. Our low everyday / al r >. plus money-saving specials—enable you / fiIIXHICJL \ its in your food budget. I _ ■ f rtggu|U)tgyij^ Flour Favorite 24 75c I Priseil,a r 236 Flcischmann’s x u least cake 3c ChipSO rn‘ Pkg 18 C Post Bran Flakes 7c Sugar -Sfir" 5 £.27* " ■— n FlOUr Country Club 95C Butter Lb - 33 c Fiour Avf ndale ~Sa< 85c GOf 166 f s ne H. W aii*l , ’Kra!ra t t Lb. *] 0C ChOColßt6 <>ur Mother s ‘Bar OC A . m nr Maxwell House Coffee Lb. 30c crackers 2m. 25c calumet kb L b .2ic Olives IJ? 21 Oxydol Soap ft 21 c I ftl . . - m e Baking Powder 23c UIIVCS .....ft;!'liiTi-V.' sD* Wheaties c_i ft'- lie Grange Juicfi s:ind; *2 ca 25 c cocoa o.* *■.*. 21.**- nc .. - r Tunso Soap 7 Bars 25c Macaroni - s ™ hetli Pks 5c Wah , ortlollet Tissllt4 K.„.nc Salada Tea 1Ii * OZS 8° Avalon Matches 6 Boxes 25c Strike Anywhere. Large Box F-r a fr:i. I* li. <■ is Cup __ Corn 3 cans 25c P&G Soao 6 B a a r ?2s® *■> v Green Beans 4 ca„, 29c Standard Pack, Flavorful Fresh Eggs Candled d ° z -‘2Ac ; S k A J_ I Flour It’s Kitchen Tested 24-lb. jC, IgiOlQ ivieoai for Perfect Results Sack Pillsbury s | 4db k - S I.Q4 1 The White Floating Bar Med. §£" v iVOly 99-44-100% Pure Bar CT ■ ■ rnsm. .wn A. ■mM Raisins Large. Meaty 2-lb. "F JU II 111 3I Q Full of Nourishment Pkg. |ff C Cigarettes A “ r carton s f .20 Del Monte Coffee Lb 31® Wondernut Oleo 15c Pork and Beans 3 J&; 25c Pure r.:;t oleomargarine. A real value. Country Club. Small can. sc. Coffee Lb 29c Peaches 2 &£ 29c Country Club. Pine. r:ch and distinctive. Avondale brand. No. 2'j size cans. Plums 2 A r n, 25c Fancy Rice L b 5c Dt L \e. Larp*. juiev. delicious. Blue Rose. Note Kroeer’s low price. ORANGES doz. 35: APPLES Fan w“ gt ™ 4 Lbs.*|9c I Lemons no. f7c Carrots 2 Bobs. 13c Sunkivt. do Sue Fancy California Green Beans or Peas Lb 10c Potatoes 15 p& 15c Fre.h, Tender U. S. Xo. 1 Round Whites • 1 jj | Mf** BAT Fancy Selected I CHICKENS “ss* “ ZSc PORK LOINS “• 25 Sliced Ham i. b 27c Haddock Fillets Lb 15c Sugar Cured First Cut Slices With That Fresh Flavor Red Bass L b 17 1 2 c Oysters pt 20c Kr "h I'r..—d Kro,—r Fr.,h,f. Solid Psck

INEXPENSIVE DISH PROVIDED BY LAMB BREAST

.xsußsusiHHS^ui

Stuffed lamb roll is another dish that can be served most conveniently if baked in a glass dish that can be taken to the table.

THE INDIANAPOLIS TIMES

I Ej/ Science Service Avery nice idea for lamb is rolled a. .and stuffed breast, inexpensive | rnc lgh to be a budget special and yet sufficiently good-tasting for your j most ‘ special guest. The nutritive value of this inex- | pensive cut is just as great as that of the choice, more costly lamb lay- | outs, too. Eecause the protein content of the meal built around this stuffed lamb roil is a little low, a dessert using more eggs than usual is suitable. , Thus, a custard, fruit whip with | custard sauce or a Bavarian cream will bring the meal into balance. Or lemon sponge pie. Carrots are almost as good with lamb ar the traditional green peas and are much less expensive. Cut j them in shoe strings and parboil them in boiling water for 10 minutes. Then simmer in butter, lemon juice and sugar until tender. Use 1 tablespoon butter, tablespoons sugar and 1 teaspoon lemon juice to each cup of carrots. By baking the optatoes and onions with the meat, fuel and dishes are j saved. The whole thing is sent to the table in the dish in which it was ; bakccl and so keeps warm for second helpings. Instead of salad with i this meal, have radishes, onions or ; celery. Stuffed Lamb Roll Breast of lamb, boned, about 3 pounds; 1 small onion, chopped; 3 tablespons melted butter, 2 tablespoons chopped parsley, 1 cup chopped celery, 3 cups bread crumbs, Vi teaspoon salt, % teaspoon pepper, 2 tablespoons flour 2 teaspoon salt, few grains pepper, 8 onions, 8 small potatoes. Cook chopped onion in melted ! butter until lightly browned. Add j parsley, celery, bread crumbs, salt j and pepper. Spread the stuffing on the meat, roll and tie securely. Put the roll in a shallow baking dish, sprinkle with flour, salt and pepper. Peel onions and pare pota- ; toes and arrange around the meat. I Sprinkle half a teaspoon salt over vegetables and bake until tender in i a slow oven (325 degrees). It will 1 take about one and one-half hours. i Serve in the baking dish. Lemon Sponge Cake One and one-fourth cups sugar, 2 tablespoons flour, 1 tablespoon butter, 3 4 tcaspon salt, 3 eggs, 1 cup water, 1 large lemon, plain pastry. Line a deep pie dish with plain pastry. Mix and sift sugar, flour and salt. Rub in butter and add j grated rind and juice of lemon. Mix ; thoroughly and add yolks of eggs ; beaten until thick and lemon col- | ored. Add water and beat with a I rotary beater. Beat whites of eggs on a platter with a wire whisk until stiff and i dry. Fold into first mixture and | turn into a pastry-lined pie dish. Put into a hot oven, 424 degrees, for 10 minutes. Reduce heat to 325 degrees and bake 40 minutes longer.

Heres /^thrill/ Van (amp's CHIU CON CARNE Mexican Style

It’s savory—it’s tantalizing! Try it the next time you want to cause excitement at the supper table! All ready to serve it’s a whole, satisfying meal in self!

? WARNING! i Be Sure the Name _ on Bottle and Cap ■ll • are the Same Bi INDIANAPOLIS O'STR'PUVORS ‘/L4-fc.<i<>c6L muh

RISI TOR ALL PURPOSES

WINE CHANGES ORDINARY SOOP TO DIET TREAT Madeira Recommended in Recipe by English Authority. A desert spoon of Madeira wine added to clear soup just before serving gives it a distinguished taste that transforms otherwise ordinary soup into a culinary treat, according to Elizabeth Craig, London cook, who is now- compiling a cook book that will be published in America. Wine may be added to canned soup. The following recipe, one of Miss

fIF ITS With living costs gradually' mounting, all housewives are trying to be as thrifty as possible. That’s why more and more housewives are finding it much easier to keep FOOD their food costs down by shopping at REGAL STORES. fr REGAL STORES, all independently owned and operated, with their enormous buy- OnßUnina ing power and warehousing facilities are always in a position to economically serve A/Jv y r\ uue uawc the housewife the best food selected and tested for quality. Trade every day at u „ your REGAL STORE. THEM" Chase & Sanborn 3Q C Maxwell House 30® (pM im Cane Sugar 25 ib - bag s l~ BEET GRANULATED 10 lbs. 48c ™ @StL=sEEEEa fit doggie m * DINNER The Perfect Dog Food mmsmm GRAPE-NUTS pkg 16c \V‘”;i;>4 - ffflm MINUTE TAPIOCA pkg 13c & Cans MSI MOTHER'S COCOA VAN CAMP MILK 35 6c a carefully fed dog. J3kl& JEL TREAT All Flavors 3 pkgs ' 13c L ——* / < W'*r* Chocolate Pecan cSi 19* J|F| RED SALMON ’srs 16 WET SCRIMP 10c LETTUCE Peaches n0.2%c im 2fort3c del monte __ *1 Leaf Lettuce n. 714 c Ogarc Lge. No. 21/2 Can ' nEL monte Cooking Apples 6 “ 25c Grapefruit 2SJ 25* 5c Potatoes MichlVaa 15 lbs -15c Sifted Peas cn 17c Regal—Sweet and Tender Ci I B Bag ijS fij V, Regal Corn 2 *c' 2 25c juicy Florida Valencias—Spot Picked & Tree Ripened Country Gentleman QUALITY ME ATS—Satisfaction Guaranteed FREE! An Aluminum Shaker \f | D The Most lb |T^#i with a Lb. Can of I ▼ wCil Cl Jl Economical .Roast Today Jk - Malted Milk A Veal Stew lb - 14c Boiled Ham V 2 1b.22c Thompson’s Chocolate Tr y with Noodles and Celer y Armour’s Star, Sliced Marshmallows 15c Breakfast Bacon kn *. 26c Pound Cellophane Pkg. Armour’s Melrose Ginger Ale 2 lotues 25c Luncheon Loaves and cheese-Meat Loaf ,b- 25c Regal Waukesha DRESSED WHITING Seedless Raisins 7C or Baby Haddock Del Monte, 15-Oz. pkg. MW** ‘ Ritz Butter Crackers ? lletS “ Lbs ' c Pels NWk.ii 10 - 45* Butter It 3S< Red Seal Lye can 10c GOLDI “ N ROI ' L GOLD MEDAL FLOUR HOOSIER GOLD BUTTER 36c tO % 49c Self- I Go| d Brook : 34c Dries' to pol- SEALSKIN TISSUE I Maple Flavored 1T - lf||R!K] 10 ' ish Without gg Can I JflB 1 rubbing. PrognlH 11 In tects linole- i>J§ Rolls I French s New ■HII !■ , um, wo o and ~ Worcestershire Sauce \ BAB-O 2 cans 23c Cleans Porcelain Large 5-oz. bottle 1 3c JVC p Q c|. c.k Prices Above Good in Indianapolis, Beech Grove, Lebanon, Plainfield and Plummer s.

Craig’s, is sufficient for 12 persons. It would require a lot of work, but the result would keep the average family in soup for several days. It may be prepared well ahead of time and heated before serving: H calf's brad 1 carrot 1 turnip (medium) .1 or. flour 1 rill Madeira 1 sprit parsley 1 blade mace 4 quarts water 2 medium onions V 4 lb. lean bacon 2 o*. butter 12 peppercorns 2 cloves >4 lemon After the head has been prepared at the market, wash thoroughly and soak in cold water overnight. Wash again, cover with cold w’ater and bring to boil. Remove brains and inside of ears and scrape tongue. Scald head again and cook slowly about three and

a half hours, or until meat Is tender. Skim well. Strain stock. Prepare and chop carrot, onion, turnip and a stalk of celery. Chop bacon. Melt butter in a saucepan., Add prepared vegetables, bacon, cloves, peppercorns, mace and bay i leaf. Fiw, stirring frequently for 10 minutes. Add flour. Stir till brown ]

POULTRY t£.‘.“SV„ FREE DELIVERY North of Washington-St. West to Belmont East to Slierman-Pr. FRIES 52c ROASTING—BAKING #%*% CHICKENS Jbt UPC FREE DRESSIXG HOOSIER POULTRY MARKET 107 N. Alabama-st. Fhnnp l.t-1831.

MARCH 15, 1935

Stuffed Onions 801 l large onions about 20 minutes. Drain and remove the hearts until you have a good-sized cavity. Fill with bread crumbs and grated cheese. Put in a carresole with a little water, cover the dish ahd bake 15 minutes.