Indianapolis Times, Volume 47, Number 10, Indianapolis, Marion County, 22 March 1935 — Page 26

PAGE 26

GRADUATES OF BARNARD LIKE ROLE OF COOK Reunion Luncheon Made Occasion for Proof of Skill. B*sid*s all the oth*r things that graduates of Barnard College ran do many of the most distinguished among them also ta’.e p.;de in lying able to cook dcliciou.'. food. This vi as divulged at the recent annual reunion and luncheon of Barnard College alumnae in Hail vi here an attractive little bluecovered cook book. Barnard s Cun Recipe Book,” with recipes from eighteen graduate* of bygone years, was offered. Appropriately enough, the first dish m the collection is from Dean Virginia C. Gildersleeve. the top one on a page by "deans, doctors and benevolent dragons." How it should delight a fright-

Years a ß° 'jr was Sassafras Tea Yf vrs \co mothers used to give sassafras tea. Os course, if you feel actually ill, after being sulphur and molasses, or some other “spring cooped up indoors all winter, you should contonic” for “spring fever.” suit your doctor. All-Bran corrects only . , „ .. . , t ,• common constipation, makes no claim to be “Spring fever, with its days of listlessness, M p is many times nothing more or less than plain, a cure * a ordinary constipation—due to insufficient Kellogg’s All-Bran contains much more “bulk” in the meals you eat. needed “bulk” than part-bran products. Serve Vour grocer supplies the modem way to as a cereal with milk or cream, or cook into correct this condition ... in a delicious cereal delicious muffins, breads, w affles, etc. Appecalled Kellogg’s All-Bran. Two tablespoon- tizing recipes on the fuls daily of this pleasant natural food fur- red-and-green packnish the “bulk” required to maintain regular age. Made by Kellogg Vtjt VP habits. How much better than taking old- in Battle fashioned “spring tonics." Ai l-Bran also pro- Creek, £gßs|B||ji ALL”BRAN vides vitamin B, and food-iron, an important Michigan. 'pKpSS' / element of the blood. *%l&39bd ''A ij 1 m 3 CONSTIPATION 3 Keep on the Sunny Side of Life UzZ!...i/

Ilf A Itlonday Itti/iocU" V |? THAT CURED BETTY'S BACKACHES FOR LIFE n" 1:30 MONDAY KM. \ y - 1 I/- BUT oxyeoL'S A N(/ WAIT BETTY, I'LL V ( WHAT! YOU USE DIFFERENT... IT 5 fOH JOHNNY, THAT'S V j TAKE IT AND FAY fe=TL THOSE HARSH J\ SO MILD IT WON T y A NOT THE SOAP I/T YOU. THAT'S MY JBM / "ng-scrub" /> * ™ L* 1 *; \ V tired, eh? justwait WSi mtr -HR f wanted, you take \ pet " no-scrub" - / soaps ... even ) yet it soaks \ TILL TOMORROW. 1 H| I IT RIGHT BACK J~J GRANULATED |g| ,ON YOUR SHEER. \A OUT DIRT IN 15 g _ ! _^_' — 1 HOW MfIZINC “15-MINUTE SOAKING’’ SOAP MINUTES LATER. THAT NIGHT f ,' vE FOUND A \ ,IWif ——vr / "owe t, 11 * 1 r JOHN - OXYDOL. S WONDERFUL? wiJtmf TO .T SOAKS CLOTHES #Ma dam! You are urged[by the makers of genTLE print / and uZvirc / SNOWY WHITE WITHOUT tle i VO rv to trv this mbdem •'miracle soap.’ 100664 SSO FREShI . 4 _ FTS ,\ f movie Y / ONE BIT OF SCRUBBING / You'll say it’s a miracle, too . ..just la minutes <SHT - AND™” 5 , 1 ® N MONDAY AND BOILINO -YET s<w*m* to a tubful... no scrubbing boiling ... y you've A WHi.E AS SNOW. / NIGHT! WHATS, It wom't r&&e A and white clothes wash so white it will amaze you. /Amm >it A DOZEN \ —l HAPPENED TO /—, J/ , THROU6M You'll wonder how a worksso fast can /MW ' * , 1 -M, THAT OLD l TMING !I M THROUGH Here ’ s why . OXYDOL is the result of 1 N OX>DOL. J —aFji, 1 "momdaV ' WITH WASHDAY a patented process that makes mild, gentle soap ' Awl ■ ■A v BACKACHES FOR life! much faster acting: a formula which makes it 2to L{ —aw M U 1/ -C> BACKACHE- *lf .. !- — V 5 rimes ivhiter washing. Thus you get the utmost % W y /> 1 -v 'i9k r | T washing speed, with the utmost safety. Even sheer- f iySsvJ // \<7 j[ i[ 7 , f est cotton prints, after 100 consecutive Oxydol ’ QF\ washings, come out brilliant, fresh and like new! l — ' V i — By comparison, old-tvpe “no-scrub” soaps seem 4 ? *ss®# c=~ ■■■• hard on colors, harsh on hands. No wonder >\ (C J > “2W? IriJ -7;! women evervwhere are quitting old-favorite soaps I ( of ever>- kind for this marvelous new invention. r/vF/ / I i’ LVpt' 07-67, Box 1801. Cincinnati. Ohio, and I A v l * r 1 -V- W --'V- for two full washings) absolutely free. Or to 500 TiME s in SUDS fa iF- ' avoid delay, get Qxydql today froa your grocer.

MINT ICE CREAM 1 rap ahipplnr rrram 1 rap mint Jrllf 2 ri( hitr% Pinrh •*lt Put cup of jelly or jam into unbea’#n egg whites and whip to a light meringue. Fold in cream w hipped to a light custard. Pour into filter freezing *ray of refrigerator. Makes one quart.

ened freshman on her first visit to Dr. Alsop's office to find a copy of :hfe book in the waiting room and hoover that it was the college phv;nan who contributed a recipe for caramel fudge. Ham and C heese Cocktail Rolls One-quarter pound of American cheese. 1 tablespoon of tomato catsup. 1 tablespoon of mayonnaise. *2 cup mir.ced ham. pepper and salt to taste, .cry fresh bread. Grate the cheese. Add catsup and mayonnaise to moisten. Add ham. pepper and salt. Cut bread thin, spread with mixture then roll. Toast under broiler after moistening with drawn butter. Serve immediately.

FOREIGN FOOD NAMES FORMS BOOK SUBJECT New Volume Defines 1001 Terms Including Those for Liquors. A booklet that would be a handy guide for a man who looks at a menu and asks impatiently. “Whad- | dav a mean, bombe?” or the shy girl who would like to appear sophisticated but does not really know what "buerre noir” is supposed to be, is readv to come to their aid. "Dictionary of 1001 Menu Terms.” by J. O. Dahl, anew little volume in a yellow limp binding, is just what its title suggests. It is a dictionary of terms that apply to food, wines, spirit: and cocktails. Although a seasoned sophisticate I who knows his French, German and Italian as well as he knows EngI lish might elevate a critical brow at 1

THE INDIAN.

FISH CROQUETTES 2 cup* flaked flsh 1 cup boiled rice 1 beaten egg 'l rup milk V* cup chopped pimento Seasoning, Beat egg slightly, add milk and rice. Then fold in seasonings and flaked flsh. Shape mixture into small balls, roll in cracker crumbs. Chill. Fry in deep fat until brdwn.

some of the definitions, they are, on the whole, pretty authenticHere are some samples: Beef ala Mode—Round or brisket cooked with carrots, onions, vinegar, spieces. Borsht—Russian soup of beef, beets, tomatoes, eggs, sugar and seasoning. Chicken Gumbo Soup—Chicken, pork, okra, tomatoes, cream, rice and seasoning. Cole Slaw—Cold shredded cabbage salaa. Club House Sandwich Threedeck. with bacon, chicken, lettuce, tomato, olive on top. Delmonico Potatoes —Cooked sliced and baked in baking dish with white sauce and bread crumbs.

APOLIS TIMES

MEAT SHOULD BE SPARED IN THRIFTMOVES Food Value So Important That Reduction Would Impair Diet.

Slashing and whittling and paring down the cost of living remains one of the home-maker's chief diversions, and her operations carry her often into the field of the food budget. If she is one of the many who are growing into consciousness of the value of certain food elements to her family, her budgeting is overshadowed with the constant fear that she may be clashing off calories, whittling down minerals and paring away elusive vitamins as she makes her figures balance. The meat entry in the budget may claim her earnest attention, especially if it takes up, as it rightfully should, a full one-fifth of her money for food. “Does it need to be so high?” she ponders, gnawing her pencil and trying to subtract 8 from 33 in her head. The truth of the matter remains that while she may cut her meat bill most drastically by using some of the less-demanded cuts of meat, she simply can not afford to cut the amount of meat that her family needs. This is the view of Miss Inez S. Willson, home economist. Flavor Important The fact that meat maAs meals satisfying is one of its greatest assets. Even the less-demanded cuts provide the necessary taste-appeal and tantalizing aroma which hurries the family to the table with ravenous appetites, and sends them away with a feeling of having dined well. When meat is included in the meal, it is true that the feeling of satisfaction, so often lacking in lowcost diets, lasts for some time after the meal. This is no quirk of imagination; it can be explained on a strictly scientific basis. Meat is more slowly digested than are the cereal and vegetable foods often prominent in low-cost diets, therefore that feeling of satisfaction produced by the meal remains longer when even a small amount of meat is included. In the end, however, meat is completely and easily digested as are the other foods. The flavor of meat may be extended to other foods and thus make them more acceptable, so the practice of including meat may mean actual saving on other food items. Through combinations with other foods, its flavor and ability to satisfy natural keen hunger make it easy to dress up rather ordinary, inexpensive accompanying foods to delight the family on a small income. Value Not Dependent on Price Meat, fortunately, is not one of the foods whose food value depends upon its price. The less demanded and hence less

HIIII

STUFFED EGGPLANT Plunge the eggplant into boiling salted water and cook 10 minutes. Split it, scoop out the pulp, mix with onions that have been fried in butter, as much bread crumbs as pulp, half a clove of garlic, grated, a raw egg, a tablespoon of chopped parsley; salt and pepper. Fill the shells with this, cover with battered crumbs and cook about 40 minutes in a moderate oven.

expensive cuts are just as valuable as the more popular ones. They contain the same high quality protein, so necessary for building new tissue for the growing child, and repairing worn out tissue; they contain plenty of iron and copper, both needed for protection from the dreaded energysapping anemia: and phosphorus, essential for building strong bones and teeth. The less demanded cuts often contain more flavor than do the cuts in greater demand, and with a little care may be made into exceptionally delicious dishes. Low Cost Cuts of Meat A pot roast made from the plate of beef, the chuck or brisket, the rump or heel of the round, may be an inexpensive culinary triumph. Other beef cuts recommended for their economy are the neck and shank for hearty beef stew or to add flavor to soups, braised short ribs with vegetables, tender little ground beef patties or tempting meat loaf, and for variety, the meat sundries, such as baked heart, stewed kidney, or brains. Veal, too, offers a number of possibilities for delicious and economical meals. Try a roast shoulder of veal or fried shoulder chops, or even a baked breast stuffed with your favorite well-seasoned dressing. Caramel Fudge One-half pint cream, one-half cake chocolate, two cups dark brown sugar. Melt and stir together. When it begins to boil add one-quarter pound butter. Cook till it makes a soft ball in cold water. Beat, then pour in a buttered pan. This candy remains chewy.

COFFEE WEEK at A & P MONEY SAVING PRICES OFFERED ON AMERICA’S MOST POPULAR COFFEES A 8 O'CLOCK vßmff' World’s Largest Selling Coffee [■■] wr why Lb. *g Pay falfgckrm Established in S® C More? L? Inilpls. SO Years £/ jgffiw W RED CIRCLE COFFEE Lb ?.tc c,; -gj BOKAR COFFFE 2 !: 45c rftin MEDAL VJ ViT LaLcP 5Lb Bag. 250 (10-Lb. Bag. 450 ■ CC LJ Every One Guaranteed ■ mb li 9m (Sunnybrook carton Doz. 23c) Doz - AbW^ ID Famous lona Brand 24-Lb. rL w Ul% (Special Brand, 24-lb. Bag, 75c) Bag m Jp Tuna Fish r * n MJ; ,sht Can loc Heinz Soup c S.'^ nd 2 Cans 25c Spaghetti 323 4 Cans 25c Ajax Soap Laundry 6 SSf 25c Butter Lb 33c Doughnuts Da MOc Mello Wheat pkg lsc Crackers- v B 2fS 19c Nutley Margarine 2 LbS - 27c Towels TnweHn* S a7d a ! Holder For 37c p| our Sunnyfleld Family SBLa 5 B L a b g 22c Noodles Cheese K MS s S“ 2 Clothes Pins 2 pkgs ' 15c Cake o™ n " p o?.i Each loc Pastry Flour sunnjfleld 23c Prune Bread ItsNew ’IS 10c Cookies 2 k n i. 19c Ginger Ale p S.SS‘ to 3 £;£•. 49c NEW NUCOA ~iH~“ “■ 20 gm jtb ■HMi A £* I I Cake Flour—Party Cakes Booklet "y 1L I #V I I 1C and Rock Crystal Marmalade Jar Sent I Kg. M Sf C | I ■■ for Package Top and 25c ~ w Kitchen KLENZER 4 -25 c ORANGES ,& 6 “ 25c HEAD LETTUCE CrlspSolid Hea<i 5c WINESAP APPLES Fancy 4 Lbs - 19c BUNCH CARROTS p ancy California Bunch 5 C CELERY Fancy Florida Stalk POTATOES u ' S- No-1 Michigan 15-Lb. peck “j5 C LEMONS 12c Pork LOIN ROAST . 21c FRESH GROUND BEEF ForLoal Lb 15c CHICKENS Wadle y’ s Extra Select—to Bake, Fry or Boil Lb. 29c FRANKFURTERS Large and Juicy 2 Lbs - 27c SMOKED HAMS sk "^ eor i t9c BOLOGNA Large, by the Piece 2 Lbs 27c DRESSED WHITING Fresh Frozen 2 Lbs 25c HADDOCK FILLETS FTesb Frozen 2 Lbs 27c Dressed Haddock Frozen U. io| THESE PRICES GOOD IN INDIANAPOLIS AND SUBURBS

RHUBARB USED IN CAKE Dessert From Refrigerator Suited to Dinner I’se. Rhubarb cake, made in the morning and left in the refrigerator all day, would be a delicious dessert for ! dinner. Blend qne and one-third cups sweetened'eondensed milk and one- ! fourth cup lemon juice. Add one cup unsweetened stewed fresh rhu- ! barb. Line narrow oblong pan or j spring form cake pan with wax paper. Cover with fruit mixture. Add layer of vanilla wafers, alterj nating in this way until fruit mixture is used. Chill for six hours or j more.

ORANGES Carload of Florida 1 ree-ripened HH Oranges and Grapefruit. Sweet and Juicy. If You Want Good BH Qualitv See These 3 ’*•ss I 50-Lb. Iln.lit'! Grapefruit Large Size, .A . 8 for 25c APPLES I SI.SO lushel Basket j HAMILL Bros. If 230 Virginia Ave. I ~ —EVAnT FOR ALL PURPOSES

.MARCH 22. 1935

Boys & pj' .. |% Now—- ' tv Get Vour AMERICAN FLY E R —bring every boy and girl this big, wonder kite. Just ask Your Grocer about YOURS. You and Your family and friends will find the highest quality and value in AMERICANS. Grocer °w!

CENTURY BISCUIT CO.