Indianapolis Times, Volume 47, Number 16, Indianapolis, Marion County, 29 March 1935 — Page 34

PAGE 34

XNOWING MORE ABOUT APPLES WILL AID COOK Baking. Pie, Sauce and Salad Each Requires Different Variety. Br.dcs who hardly know how to boil water and make tea when thev have to start cooking for two could !eam lots of good things about food If they would stop bluffing and let the store keepers know how green they are. Few :t rr.ateUT :• our.g rook', for example. and few old ones, too, tor that matter, know as much as any housewife ought u> know about apP Any man likes to have a woman look to him for information, and grocers are hum..'- Let him introduce you to Wine aps. Greenings. Delirious. Northern Spys and all the others. And if you forget them between visit* ask him to do it all over again. That would speed up a culinary education and hasten the dav when one would know at a glance which apples are good for baking sauce or salad. Raw Apples With Cream I This recipe, recommended as a r health dish, comes from Wenatchee. Wash, where the air is fragrant with apple orchards. . Slice Delicious apples very thin, cover them with cream, add a little sugar if you like extra sweetness, and eat them for breakfast. Apple Float recognized as all-pur-1 pn * winter apples, are also good for this dessert. Beat the whites of four mss to a stiff froth. Add four table pnons powdered sugar and o*• until dry. *jrate two large Winesap apples into the egg mixture, a little at a time, beating constantly. Put plain cream In individual dishes and dropj in the mixture with a large spoon Ton each mound witn a candied

fk Boys & r Girls

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SUNDAY SUPPER MENU BASED ON BAKED BEANS

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Raked beans and cold cuts provide tasty informal refreshments for a mixed crowd

Ay V/7 4 Am ire One hot dish, one cold dish, bread, relishes, dessert and something to drink constitute an easy and adequate menu for a Sunday supper. Bouillon or consomme may be the hot dish and a tray of cold cuts the cold one. especially if men are in the party. (old Cuts With Raked Beans For an appetizing novelty, build the tray of cold cuts around pork and beans. Pue the beans at one end of a large platter on a bed of crisp lettuce and cress. Then line up the cold cuts in neat rows to finish out the platter. Tongue, sliced cold, boiled or baked ham, thin slices of imported Swiss cheese and liverwurst are suggested. Garnish with sprigs of parsley, thinly sliced pickled beets and sweet pickles cut in fans. With this have pumpernickel and Boston brown bread. Celery, radishes, olives and tiny pickled onions go well on the relish tray. For dessert that can be made ahead of time, choose an icebox pudding, a molded dessert or anything that can be made and put in the refrigerator early in the day. In fact, everything but setting the table can be done hours ahead of time and the hostess needs little if any help in the kitchen. Here is a recipe for baked beans that has stood the test of more than 100 years: Raked Beans Two cups navy beans, 1-3 pound fat salt pork or bacon, one small onion, one teaspoon salt, one table--poon molasses, two teaspoons brown ,ugar, one eighth teaspoon pepper, one-half teaspoon mustard, one-half teaspoon soda, one-half cup boiling water. Pick over and wash beans. Put in cold water to more than cover and let stand over qight. In the morning dram and cover with fresh water. Add soda and bring to the boiling point. Simmer five minutes and drain. Do not throw this water in the sink. Rinse brans in clear cold water and return to kettle with enough water to cover. Bring slowly to the STUFFED CODFISH CAN BE COOKED IN 1 HOUR Moderate Heat Required for Dish Prepared in Oven. Select a fish weighing three to four pounds and after it has been cleaned rub it inside and out with this dressing: Four tablespoons lemon juice, one teaspoon grated onion, one-half teaspoon salt and a dash of pepper. For the stuffing mix one cup bread crumbs, one tablespoon chopped parsley, three tablespoons melted butter, one-half teaspoon salt, two teaspoons lemon juice and one cup of chopped oysters. Fill the fish with this, skewer with toothpicks and bake in a moderate oven about an hour. Hot Horseradish Sauce Mix together four tablespoons of grated horseradish, the same quantity of fine cracker crumbs, half a cup of cream, a teaspoon each of salt and prepared mustard, half teaspoon of sugar and two tablespoons lemon juice. Heat in a double boiler or a saucepan set in hot water. Serve hot.

boiling point and simmer until the, -km wrinkles when a few beans are taken out on a spoon and blown upon. These beans must, of course, be thrown away. Dram beans from the water and rinse in cold water. Put a thin slice of salt pork, or bacon, in bottom of bean pot. Add onion, peeled but not cut. Add half the beans and the remaining pork. Wash pork well and score rind in

I Heart Provides Needed Nutrition at Low Cost

Beef, Veal, Pork or Lamb Equally Goody Cooking Can Be Varied. Heart has the interesting ability to spur flagging appetites, and that ! 'not only because it’s served less often than the other meats, but because there are really a number of extremely good ways to serve it. The advantage of economy belongs to the heart, and you will find it listed, because of its cheapness, in the menus of those on a limited budget. It is equally at home on less rigidly watched tables. Heart—as well as the other | sundries—liver, kidneys and sweet- : breads is rich in food value, abounding in iron, and even blessed with a goodly share of vitamins. Reason for Low Price Why the low price in view of all those? Simply because few women use, or perhaps know how to use in many ways this valuable meat. Incidentally, remember that the beef heart isn't the only one destined for the kitchen. Pork, lamb or veal hearts are just as delicious. Raked Stuffed Heart A baked stuffed heart, finds Its welcome almost everywhere at meal time. Don't neglect to add a little extra fat in some form or other. This recipe tells one way of doI ing it. I run bread *-• onion, finely rtaopned 3 table*noon baron drinpinrs baron slices 1 teaspoon salt I, teaspoon pepper meat stork, water, or tomato juice Season the bread crumbs with the onion, salt and pepper, and moisten them with the water, stock or tomato juice in which the bacon drippings have been melted. Place strips of bacon over the top of the heart, after stuffing it with the above mixture, or dot the top with tiny pieces of lard. Put the whole into a covered casserole with a little water, and bake in a slow oven for two hours. Fried Heart Baking heart en casserole or cooking it in water are not such unusual methods, but very few persons ever served fried heart. ? pound* hfart-bfff, pork or lamb 3 tablr*poon* lard >2 rup flour or fine dry bread crumb* salt and pepper Soak the heart or hearts in cold salted water, one teaspoon of salt to each quart of water, for an hour. Parboil it next, for 30 minutes. and then cut it into half-inch slices. Dredgp each slice with flour or bread crumbs, and fry slowly in the hot lard until nicely browned on both sides, which will take about i 15 minutes.

THE INDIANAPOLIS TIMES

(From Hotel New Yorker, New York.) [half-inch squares. Cover pork with | remaining beans. Mix salt, sugar, molasses, pepper and mustard with boiling water and pour over beans. Add enough more boiling water to cover beans. Cover bean pot and bake five or six hours in a slow oven. Uncover for the last half hour of baking and bring pork to the top that it may become brown and crisp. Serve hot or cold.

SWEET POTATOES, HAM AND EGGS FORM DISH Combination Prepared on Plate That Will Stand Oven Heat. Lay a thin slice of smoked ham on a plate that can stand oven heat. On this lay three slices of cooked sweet potato, three rings of green : pepper and three slices of tomatoe. Place under broiler and bake for five minutes. Remove from oven and place two raw eggs on top. Dust Parmesan cheese over the eggs and place under the broiler. Be careful not to cook the eggs too long. They will be done when the cheese is brown. VEAL GAN BE USED IN LIEU OF CHICKEN Suited to Crouquettes and Other Uses as Fowl. The mild flavor that makes chicken combinations so good can be obtained in a less gala but as tasty a way by substituting veal. Croquettes, loaves and salads using a veal base all will find flavor with those members of the family who are especially fond of white meat. It is a good idea, when making these veal dishes, to add a bit of fresh or left-over ground pork. The chicken recipes can be followed for quantities. MACARONI AND LIVER COMBINED IN RECIPE Meat Chopped and Tomatoes Used in Boiled Dish. Pour boiling water over one-half pound liver, let stand three or four ! minutes, drain and remove mem--1 branes and blood vessels. Chop fine. Chop one onion and saute a few minutes in three tablespoons butter, but do not brown. Add liver and saute a few minutes longer. Add the contents of a No. can of tomatoes, salt, pepper, paprika and one-half teaspoon sugar and simmer five minutes. Cook one package macaroni In : boiling salted water, drain and add Ito the tomato and liver. Reheat and serve.

* pmomtx BRAND f m. A

GUESSWORK IN MEAT ROASTING COMESTO END Modern Cooks Use Method Assuring Success With Little Effort. No longer can there be family feuds ard neighborhood warfare on the subject of how to perfectly roast a piece of meat. Developments in cooking methods have finally answered the old disputes over when to salt and whether to sear, add water, or baste, so conclusively that such debates are necessarily over, states Miss Inez S. Willson, noted home economist. Salting before or after roasting has been the quarrel of two schools of cookery for years. Now, says Miss Willson, both sides have been proved halfway right. For example, those who salted after the roasting was done for fear of drawing out the juices of the meat learn that very little of the juices are lost, after all, because of the small cut surface of the meat exposed. Also what little does escape as a result of the action of the salt only improves the flavor of the gravy. The opposing faction, which stood for salting before roasting to bring out the flavor, learns that the salt penetrates only one inch or so into the roast, making materially little difference in the flavor other than in the outside slices. However, tHe fact that it Is easier to salt the roast afld then foiget about it leaves this school a little in the lead. Scaring Not Advocated Searing has long been a moot question. Cooks have, for a long time, been told of the value of searing to keep in the juices. Present studies show the unseared roast to be just as juicy as the seared one and it also boasts the advantage of not needing such careful watching. Searing’s only value lies in improving the color and flavor of the outside slices. Basting roasts has gone out with searing. The up-to-date cook places her roast in the open pan, fat side up, and lets the melting fat baste the meat. If the roast lacks fat of its own, she has the market man wrap it with cod or back fat to do the work. No roast is covered during cooking. They are all placed in an open pan upon a small rack or trivet to keep them up from the bottom of the roaster, and under no circumstances is water added. The old scheme of adding a little water has been found to make a roast less delicious and strangely enough, less juicy. Temperature Important A slower oven is now being advocated for all roasting, and, for that matter, slower cooking for all cuts of meat. A roast may even be started in a cold oven, and then cooked at a constant low temperature. The use of the roast-meat thermometer in determining how long to roAst the meat is being stressed more and more. Approximate estimation may be made of the time by weight-time tables, but for greatest eas and accuracy the thermometer phn is unrivaled. If you use a meat thermometer. remember, however, to incert the bulb so it touches the center of the lean meat and rests on neither fat nor bone. Cold Day Dinner Sauerkraut and spareribs with dumpljngs make good hearty fare for blustery evenings, especially if you precede them with a cream soup find follow with fruit pudding.

FRESH EGGS Fresh Eggs, standard., .per doz. 24c Extra Large Eggs per doz. 28c Small Fresh Eggs per doz, 20 Now—Babv Chicks BOYER’S HATCHERY ->&

ORANGE APPETIZER Cut skin from large seedless oranges, and cut out the sections without a particle of white fibre. Drain a can of green gage plums, remove stones and stuff centers with cream cheese. Have everything very cold. Arrange orange sections on crystal plates in flower shape and place a stuffed plum in the center.

REFRIGERATION MAKES SAVING White Sauce Prepared in Larger Quantities Can Be Preserved. Making up white sauce every time you will need it during the month j may prove to be a nuisance, since white sauce is one of the most use- ! ful and most frequently used ! preparations in the cooking rou- j tine. It is especially helpful in prepar- j ing many casserole dishes, for creamed fish, cream soups and sauces and for combining croquettes ; and souffles. White sauce can be prepared in j quantity and stored three or four ; days at the least in a good electric j refrigerator where a constant food : compartment temperature of below 50 degrees is maintained. This advance preparation not only is an economy measure but i also is a great convenience and time saver. When made in advance for refrigerator storage, white sauce > should be fairly thick so that, as i it is used, it may be thinned with j the required amount of liquid for j the consistency desired.

Peaches 350. ££•“ I Plume L. 5L n KrS"A”m. O ’ 25 c Corn "'"’UK*” 1 3c, 25 e riUlllb !.-.■ Srrup A Can, T ANARUS„,„, reds Sweet Can I H Cherries 21‘ prk & s* Green Beans J 29c Country Club OO* Standard Park K63rS Packed in Syrup Can Kraut iToiidalo 3S 25c TIIMO Tha Ideal Fish. O Cans OE- Apple S3UC6 2cln! I9C 111 Sid Finest Quality Pack 4J” Country Club Pink Salmon IK ,' a h „ lie Asparagus can 5 19c Ammonia SK23e ... _ __ Bluing L "Krf w **• loe ApriCOtS Standard Pack 2 Cans 35c Macaroni ° r ¥",? "• ”■ 10c I PiltP'innlp *“•>>- "•* 17. Fancy Tea <K„. 'Hi: 19c ■ inCSPPIC Crushed Can I c Easter Eggs iS ■" IGc 1 Fresh Milk T| .!JF'" *• 9c P & G Soap 61,7. 25c ______ Ivory Soap Price 5c 1 COFFEE Smooth and Fragrant 19c Chipso SK7 fffi 18c I RUTTER country ciub r„ii or Waldorf 4 17c OH I I Ball %-Lb. Print, lb., 36c Lb. JJ c WHeattfiS nr ? akrnßt rk *-f|c CRISCO ShOrt t n L l. , Sn A, k Co ° kln ‘ Can 2 1 C C ° CM ° 2 •* l 7 ® Catsup te: ioc SUGAR Granulated 10 Lbs 48® Matches TS 6 ->■ 25c ~ Pancake Flour 2 Pk *\l3c Country Club IT" I I Ir> Favorite Brand VI Lb. TT F" I Avondale, 24-Lb. Bag 1 ,85 c Lag / Soda CRACKERS' 2ilsc Chase & Sanborn Coffee 29c GOLD DUST CALUMET Scouring Cleanser, can 5c Baking Powder Powder for the Laundry ~ _ H Lb. Can C mI * C Log Cabin Syrup c 23c BANANAS ISTfS 4m. 19c ORANGES 6 o. 25c Apples 4“' 19c Potatoes ' Ki.V 15,t 15c Grapefruit 4 19c Tomatoes rSK, 2 “>• 29c ARMOUR’S BONELESS A I J Mill Sweet Sugar Cured A P Smoked HAm N '°^“ Lh ’25 c Ground Beef K.t'" IH 15c Veal Roast "".>'*• Lb 23c Bologna Sausage S" Lb 20c Veal Chops Lb 25c • Thuringer 0r,.,,. Lb 25c Veal Cutlets “ 29c Haddock jr.’. lh 15c Veal Patties KiTK 3I Oc

BREAKFAST IN LEISURE WILL BE ENJOYABLE One Such Meal Each Week Would Give Relief From Hurry. % Take tirtee for one good bieakfast each week. You will enjoy the sociability that the leisurely brrakfast hour affords. A leisurely breakfast mca).."! that the menu is more elabora’e than the usual coffee and toast week-day affair. After all there must b® food to linger over. The following recipes will fit In

GLI. 5496 5497 Beer Specials RENWALD’Ct -■ •••■ QUALITY MEAT MARKET at 26-28 N. Delaware W* Berghoff ..51.85 Cham, \elvet. .sl.Bj Fresh Eggs in Cartons 2 Doz. 39c sterling, F city> q r Creamery Butter Lb. 32c J Kammx , 1 •*) *J | Cheese, Full Ikeam lb. 18c vcai ..W Veal Breast, 9c Veal Shank. 8c \\\ Veal Roast. I2V2C; Veal Leg, 15c\ Lamb Stew [Oc Lamb Shldr., 1 Leg, !sc\ \ Beef for Boiling 9c \ \ Beef Pot Roast I2y 2 c Fresh Picnics, 14c; Smoked Picnics, 17c \ -v ypy Oleo Margarine 2 Lbs. 27c

MARCH 29, 1933

nicely with the Sunday morning breakfast: Sunday Morning Sausage* * 12 link sausages 2 teblespoons flour 6 triangles of toast Its cups crushed pineapple Fry the sausages until brown. Toast the triangles of bread. To 3 tablespoons of fat left in the pan add the flour and brown. Then add the crushed pineapple, stirring constantly until it reaches the boiling point. Pour pineapple mixture over the toast and place 1 sausages over each slice. Bacon and ham are breakfast favorites and they will be especially relished if they are properly cooked. Panbroiled Bacon Place a single lay< r of bacon In a cool frying pan. Place over a low heat: turn frequently and pour off accumulated fat from lime to time so that the bottom of the pan is only well greased. When the baron is light golden brown and evenly crisped, remove to hot platter.