Indianapolis Times, Volume 47, Number 4, Indianapolis, Marion County, 15 March 1935 — Page 37

MARCH 15, 1935

COOK MUSTARD INTO FOOD FOR BEST RESULTS Inexpensive Cuts of Meat Greatly Improved by Seasoning. Almost every one likes the snappy flavor that is added to food by the simple addition of a dash of mustard and most (food amateur corks know that this apprmmg edge is increased by cooking the mustard into the meat. Winter j> an ideal time for food like that. And inexpensive cuts of meat are just as good as the dearer one* better even. hen they are to be given the leisurely cooking time beef needs If the seasoning is to be properly soaked in before it comes to tha table If the recipe is one that results in gravy, that is something special to the good. For savory gravy from slow cooking, spooned hot over potatoes or something else, can help to make a hearty meal a real event on an evening when home Is a haven from the chilly world outside. Stuffed Beef Loaf One and one-half pounds chopped round steak, one and one-half tablespoons prepared mustard, one teaspoon salt, some grated onion or one-half teaspoon onion juice, one cub bread crumbs, one egg. Mix thoroughly. Divide in two parts. Put one-half m baking dish, cover with mashed potatoes and top with the remaining meat mixture. Bake one hour in a moderate oven. Savory Steak Spread prepared mustard on flank steak then cut it in stnp6 about four inches wide. On each strip place a slice of bacon, a slice of onion and a sliver of dill pickle. Roll and fasten with toothpicks, near in hot fat in the frying pan. it in a pot with a little water, not enough to cover the meat. Place a lid on the dish and cook for an hour and a half. Scalloped Potatoes and Liver One pound beef liver, four potatoes. one and a quarter teaspoons salt, one minced onion, one green pepper, one cup milk. Peel and slice potatoes that have been boiled in their jackets. Cut liver in small pieces and cor* five minutes in boiling water. Cover the bottom of a greased baking dish with a layer of potatoes, then a layer of liver, then the chopped onion and pepper. Repeat, pour in tha milk and bake half an hour. Banana Trifle After a meal that Is not too hearty either of three banana desserts would be nice. Even though cream is expensive, bananas have the good grace to be cheap in any kind >f we.’ther. For the tnfl- .-over the bottom of a deep glofa Dowl with macaroons Cut st ire sponge cake in little squares, cover these with banana pulp, lay them on the macaroons and son* with sherry and brandy. Cover with boiled custard. Chill for rn hour before serving, then top with vanila-flavored whipped cresm. Banana Cream Whip a cup of heavy cream and atir into it half an ounce of dissolved gelatine, two teaspoons of lemon Juice and a pound of bananas that have been rubbed through a sieve with two ounces of sugar. Put in a bowl or mold and let it set in the refrigerator or on the window sill on a chilly day. But don t let it frees* Don't Over-Cook Delicately flavored vegetables lose the natural sweetness and become tasteless while strong-flavored vegetables develop a too strong flavor w hen ovrr-cooked. Green vegetables lose their vivid color and become faded while white ones take on an unappetizing tinge.

ORANGES rrw>4 of Florida Trr*-ripenee Orsmn mil < f ra (x fra It *rt ■ and Jain If l"i Want Good H Qaaltt* Sr* Three ■■ 1-55 I V> lb Buahel GRAPEFRUIT 10 for 25c l.arce Star. 8 for 25c 8 ArFLK* I STAYM4N WINESAPS ' $1.65 Bushel HAMILL Bros. I 230 Virginia Ave. |

Here’s to the JmL WINNER Indiana|tolis welcomes the W wonderful teams battling for the winner’s crown of Hoo- I /I / *ir basketball! Even* team /[ / in the finals is a winner! V V We hope that every team and —I every supporter has a good time—win or lose! jfj Repeating year after KiffiTTCCLM war. AMERICAN BUTTER C RACK E R > al■Wffnpn way? win! We hope understand when Swe say—“ What it takes, they have.” That's how they won the all-time title. "The World’s Best!” Just ask your Grocer.

GREEN ICING DECORATES ST. PATRICK CAKE

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This St. Patricks Day cake is covered with icing that is tinted pal* green and spotted with shamrocks cut from dark green gumdrops. Coin* and good luck emblems may be wrapped in tissue paper and inserted in the bottom of the cake after it is baked.

Meat Supplies Several Needed Food Elements

Energy - Giving Property, Minerals and Vitamins Among Virtues. The modern homemaker is beset witn a growing concern about the why* and wherefores of the foods she buys and sets before her family. This may be partially because of the fact that she has been clinging to the pennies a bit more determinedly and wants every one to do its part. Meats value in the family's diet has been one of her chief concerns. "What's the use of all this meat every day. anyway?” she frets. Her hazy guess follows that ‘‘l suppose it must be the protein or something.” Protein is one of the excellent reasons few the inclusion of meat in the normal diet, but not the only one. experts explain. It is a food element that has as its important duties the building, repairing, and keeping up of body tissues. Proteins are found in almost every food, but especially in meat are the high quality or adequate proteins found. In ranking the various foods according to the protein that an average serving supplies the body, liver, veal, and all lean meat rank at the very peak, while lamb, pork, the glandular meats and beef from which the fat has not been removed run shortly after. Meat Provides Energy Outside of *his protein need of her family, as the wondering homemaker confessed, she knows very lit- j tie about why meat is an important asset in her menus. For example, j when asked to suggest a few energy foods, she might not include meat in the list at all. The fact remains that the meat servings top the list again in the relative number of calories, or heat units, which they give to the body to provide heat and energy. First i pork, then beef, lamb, lean meat, veal and liver have been found to be sources of the most heat and energy per serving. The reason that meat is not usually classed as among the energy j foods is that while it there tops the list, its even more important function is to build and repair the body. Minerals Supplied Phosphorus, that very important mineral which combines with calcium to form bones and teeth, gives the questioner another good reason for eating meat. Children, especially. need a regular ana generous supply of phosphorus to meet the needs of fast-growing bodies. Here again, in the relative amount of phosphorus serving, meats hold the pinnacle. Liver again is listed the best source of the minerals, with lean meat. veal, lamb, pork.' beef and the glandular meats following in rapid succession down the list. Two other minerals. Iron and copper, give still another excellent boost for the value of meat in the diet. These two. necessary in the body's process of distributing lifegiving oxygen, are found in the largest amounts in liver, particularly pork liver, although beef, calf's and lamb's liver are all much above any other food. Heart runs second, but beef. veal, lamb and pork are all considered good sources of Iron and are known to contain the valuable copper. l ittle la yet knowm about the elusive vitamins. Only approximate checks may be made upon the vitamin content of the various foods, but present findings indicate that as a vitamin source, meat is amply justified in the modem diet. Particularly have the meats been found to be rich in vitamins A, B and G.

ORANGE SURPRISE Cut the top off a large orange. Scoop pulp out of orange and cut pulp in small pieces. Sprinkle with sugar and let stay for half an hour until thoroughly sweetened. Cover the inside of the orange with the fruit pulp and put a dipper of orange ice on top. Press four or five marshmallows into ice. Glaze under flame or bake in a quick oven.

LOAF MADE OF CHiCKEN Crushed Pineapple Also Used in Dish Baked in Oven. Cut chicken from a 12-ounce can fine and add one cup drained crushed Hawaiian pineapple. Add one and a half cups dry bread crumbs, one teaspoon 6alt, a few grains paprika and three slightlybeaten eggs. Add enough pineapple syrup to moisten. Pack into a gre ised loaf pan and bake in a hot oven 400 degrees, for about forty-five minutes. Just Pie Most everyday meals find in pie their perfect ending. A pie made with a filling of milk and eggs contains many calories and much actual food value, so if preceded with only a sandwich and a glass of milk you have a nourishing meal.

CAPITOL POULTRY CO.| 1018 SO. MERIDIAN 5 DREXEL 3030—FREE JellTery jtjß SATURDAY SPECIALS Fresh EGGS ......... 20c Doz. I Young Roasting and 1935 FRIES Baking CHICKENS 2-2* -3 Lbs. gM Very Special. B 1 o C lb. Zy c Lb I All sli-derc n Be OeHvered Must Be in By_JXoon.

LI. 5496—5497 GRENWALDXJr Special QUALITY MEAT MARKET I Round 1 - Delaware Veal Steak Creamery Butter 32c k23c^ Fresh Eggs in Carton 2 Doz. 39c Cream Che... Lb. 19c Beer Special. Pure Lard 2 Lbs. 33c s “ p ‘* Veal Roast. IJ'/js Chops. 15c A1.49 Lamb Stew, 10c; Snldr. 12>/ 2 e; Leg. 15c ch tXf"' Beil lor Belling, 9c Pet Rst, 12 ! 2 c $1,15 Perk Roast. Picnic Style 18c Cooks, Berghoff I Pat Henry Pork Loin Roast, Rib Half 23c $ |.85 Smoked Picnic Lb. 17c sterling, Fans city, Sliced Bacon 2 Lbs. 49c $ L9s' lIB—N !—■■■ I MU ■■■

jfy AT YOUR INDEPENDENT GROCERS Canned Fruits, Canned Vegetables. Etc.

THE INDIANAPOLIS TIMES

CHEF ASSERTS HERBS IMPROVE FISHAND MEAT Louis Paquet Suggests Two Recipes to Prove Point. Todays recipes for savory 7 and seasonal one-dish dinners were contributed by Louis Paquet. chef of the Hotel McAlpin. New 7 York. Housewives should get into the habit of adding a sprinkling of herbs to fish or meat dishes, after the manner of this internationally famous chef. The result is ample reward for the tiny bit of extra bother. Filet of Flounder Four filets of flounder, onequarter pound butter, one-half glass white wine, two shallots, one small onion and four ripe tomatoes. The fish market man will strip off the bones and then the fish will be all meat and no u 7 aste. Season with salt and pepper and fold the pieces over once. Lay these in a buttered baking | dish and sprinkle with -white wine, j Cover with chopped shallots and onions and pour on enough melted j butter to supply cooking moisture. Cook in a moderate oven about 15 minutes. Drain the liquid into a frying pan and into it put the tomatoes, which should be cut fine (canned tomatoes would do). Add butter to the sauce, season to taste, strain and pour over the fish. Old-Fashioned Chicken Pie Use one or two young chickens.' depending on how many portions you w r ill need. Singe and w r ash. then cut in eight pieces and fry in butter, j Moisten with stock or hot w r ater, cover the pan and cook slowTy for 10 minutes, add some cream and cook another minute or tw 7 0. In a deep pie dish put some small potatoes, small onions, fresh mushrooms and bits of salt pork or bacon. Lay the chicken on top and sprinkle with chopped parsley, a bit of bay leaf and chopped shallot. Cover With pastry. Brush the top with beaten egg and bake in the oven about 35 minutes. When Economy Curbs If economy prohibits the maximum use of milk, if eggs ate out of the question, if expensive vegetables can not be provided, and if meat is not used once a day, then whole grains and the dried ironrich fruits must be emphasized to keep the iron content in the dietary high. Alexander Cocktail Make it of one-third each of gin. creme de cacao and cream.

We Cheerfully For 37 Years Your Local Grocer" - CASH —— ;—— ; U Employment M ' LD 4| □' C Relief Checks fe fIIPP\P CREAM X P% N. Charge Made | \/||VVVV LB - H Potatoes Els‘ * T —a sSI Vi One of the bifgest seller* I'LDi Blue vOHWaaww A"* 93 Dll imr toa KING OF WAYNE 24-Lb. J ££ I H Unexcelled for any kind of baking— 5/\Q|( m C JPW dependable and uniform. jf -Cy Packed in Syrup Largest No. 2 / 2 Cans m _nj ra mlm. Fins 4k flQp 2 em j r Migar 10 lbs 4®° Jam mm WPlfe Jackson's Pasteurized Pure Van Camp's AX U % ivf Mo^ r butter and yoU ' u * sat,sfl ' d Sifted Fresh Eggs 21P©3S J “SO FRESH” SLICED a* H 2 nakprt by anew formula that gives new whole- q ■ss and an unforgettable fine taste. No ing. Large 12-oz. loaf. 20 big slices. ' Hominy 4 r 19< Pears “Mr 2 25e Butter "*" 7k ,h 36c duTier v,.Lb. p„„.. 1 jo*. Chili cS, 3caas2sc Rice Lb - 5c Crape-Nuts - • Pk ‘ 19c Jello “ 3 w** 17c Malt 3Lb - Cin 65c Old Cold -Sc- 49c P & C 3 Cake. 10e C B p , 7 IHe Soap ‘ 3 Cakes lOC Chipso "C.*-ssr 18c Sunbrite ■- 2 9c Fresh, Crisp > and Vegetables k/ r Mackerel OcEver alert lor me finest quality, Standard’s fruit and vegetable Van Camp j |V ' aLNC,c 1C buyers constantly watch the shifting markets in the sections of Tomato Juice 4 cans lOC the country producing the finest products. Tomato Juice G r * 3 Gtant^ a “ APPLES /L Lbs JC, Alack 3l Pack Salmon Can Large red Western Winesaps. The all- bDD. VnIdSNQ rav-rv /*r purpose apple. They're delicious any way Pink Salmon & 3 /'“ "c - Colds „ Vellow - - - Ginqer Ale loc BANANAS F ™‘- 3 Ibs l/C Pennant Syrup l en b 12c 35c OranQOS t, "S w Q !Si‘TtoasiS e *‘ 2 Doz. 29c Salerno Butter Cookies >l^ c Crapofruit Ll Te^'sji cr 4 ,or 19c Saratoga Flakes l c c I CKAAkK Doz. 15e Black Raspberries 2<& 25c LEMUNb V,-; m Marshmallows 17c Head Lettuce Sc Pompeian Olive Oil Me B d otr 10c Really Garden Fresh, Crisp, EachSeal Skin Toilet Tissue 3 ‘tr 19c Greet! OlllOnS 3 Bun.lQc Wax Lunch Paper 'ST 1 10c mhuia*ih<iii-io*s*-Pure Egg Noodles 8 S 10c HeW Potato6S Lbs. \9* Best Friend Dog Food 4 c ” e 2sc ran,?n. Apple Sauce Musselman ’ s 7 19c ® rand \ Cherries Mic & R f. d cL itted 49c \*\ Van Camp's Pork and Beans 3 Giant Cans 25c Oats Quick Cooking 2 Pkgs. 15c 19c Mixed Vegetables := 3 ~ 25e \ Snider's Spinach 3 ■ 25c \ Van Camp's Kraut 325 c J=====?rr\ —cAKfI I Del Monte ”10. r _ t \ l\ C W | • Rirh rream.T Frenrh Banana or I,ar*e 4% \|> aln“ \ Rich Chocolate Iced I P|OS Zj< \ s0 < oc \ P.?.Xi‘. s Com Meal —3, 10c \39 C | Pure Honey 10c SPAGHETTI If JL J|r U 1 H * W 1 lV if Tomato SOUP y y-, P, _ Pork 61 Beans 3 Taii CT ■■ bb JD V !!H m A fcJi & M m :2k* ct a : Zjc 1 p!

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