Indianapolis Times, Volume 47, Number 16, Indianapolis, Marion County, 29 March 1935 — Page 35

MARCH 29, 1930_

LITTLE BUTTER BEING MADE IN FARM CHURNS Large Creameries Produce Greatest Part of Nation’s Sunnlv vmHH 1 j • j know that a mns? ro bufhot. Alm> that vrry little butter is from the olden time, when ft rained the warm milk into shallow nans in milkhouor cellar food flavor Rcralled treatiHs milk that is to be made the cream, sell the cream to ercamrry stations that have factories or cuts it into pound, half-pound or creamery ;s usually made into small print. a much as possible is sold Tested for Grading The principal butter markets are t hich take* from four to eight days. When it arrives it is inspected—tasted. smelled. looked at and frit hdv • hether or not it is firm and t.ixv and trill slice nicely*, amount, of salt and crncral style and appcar.mrr In this way the quality After the butter has been inspected it is sold to jobbers, who tn turn sell to retail stores, hotels and Stuffed Clams Chop together one green pepper, one tomato and a small onion and combine with a down chopped clams. Add rnoueh bread crumbs to thicken. Bake m clam shells.

A MESSAGE FROM W. K. KELLOGG | i Evfrt ovf. in interested in lhe ronntry’s improveV X l ment. We will have found economic recovery only t >: i * when every one does hi? share. f X S' , ''V As we see it our duty is threefold: first to provide jr A X \ lhe American farmer with a fair market for his erop; -.J8 % second to give employment to as many people a* v Wjf s possible; and finally to supply a wholesome food at SE jm a low cost. • When we introduced lhe original Corn Flake* nearly thirty years ago they were spontaneously rell' #/ reived. They v*"re crip and tasted pood and they mm? were ready to serve. car by year we'enlarged our ' W / factorv. hired more workers, bought more premium M‘ corn from the farmers* I Two years before NR V we adopted a six-hour i working day for our twenty-six hundred employees w at pood pay. This meant four shifts of six hours and V\ (' ‘ m *& r enabled us to give employment In twenty-five per ■ L |tm cent more people than in pre-depression times. Kellogg's Corn Flakes are enjoyed daily by millions k ~n B of people far more than any other ready-to-eat cereal on the market. We appreciate your prefercnee and will try constantly to give you a better prodMW. inet at greater value. Today you get twice as much in Kellogg’s at one-half the price you paid for com flakes before the war, 1908 to 1914. fgS ■ Meanwhile both package and product have been MB >' ■ B steadily improved. Special processes exclusively and flavor-perfect right to your table. You ran buy B ’hem at grocers anvwhere with full confidence in guaranteed purity and quality. We make onlv one brand of Corn Flake* & Ms Kellogg’s in the red-and-green package. vRr mm ■ sm or battle creek II j B

jiWWpjtaL ■% '* v ’ l'4&? * xK3jjf£±‘& ■J-p, ■ •rstav - M - • t i — ,u

Fried eggs served with Madeira w ine liver sa uee gives an old favorite dish new piquancy.

By \ ft A t>* The old-school hostess believed that the wav to have her party remembered was to serve everything the market afforded—at least everything that her purse would stretch to provide. Today's expert party hostess realizes that quality and not quantity is the supreme test. So she offers a few things and tries to have each one perfect. And she, or her grocer, combs the world for seasonings and flavorings that will make just the difference between the nice and the extraordinary. One popular hostess has an entire cupboard devoted to dried herbs, auces and condiments that will lend that so-different taste to even u ial dishes Since prohibition has ended, of course, she has been able to increase her stock enormously, for nothing gives more of an exotic note than the addition of wine. Madeira Flavor Lingers And of all the obliging wines for cooking, none is more so than Madeira, chiefly because the flavor is so pronounced that it lingers on the

Southern Method Given for Pan-Cooked Chicken

Baking Done in Mixture of Butter and Soup Stock. There are many good ways of cooking chicken in a pan. but this traditional Southern method would be sure to charm any palate on either holiday or working day. Have the butcher split the chicken down the back. After it has been thoroughly washed sprinkle with salt and pepper and dredge all over with flour. Put in a baking pan with a quarter pound of butter and half a cup of soup stock. Put the liver and heart in first, then the chicken, breast down. Cover the pan and put in a moderate oven. Allow 15 minutes to the pound. Take off the cover every 10 minutes and spoon the pan liquid over the meat. After taking out the chicken, mash the giblets, stir in a tablespoon of flour, add a cup of rich cream and season to taste. Maple Syrup Sauce Boil three-fourths cup maple syrup with half a cup of water until it threads. Add slowly to the stiffly whipped whites of two eggs, half a cup of cream and a teaspoon of lemon juice, beating all the while with an egg beater.

CHICKEN LIVER AND FRIED EGGS COMBINED

I For company luncheon a chicken liver and fried egg combination will make all the guests ask for the recipe. For vegetables with ’his exciting ; dish, serve broccoli with plain butter sauce and shoestring potatoes. And for the start of the meal what would be better than honey ball melon with a dash of lime or maybe j mint? For dessert try fluffy individual lemon chiffon tarts made with boiling water pastry. How to Fix Sauce Here’s what you need for the mam dish: Six chicken livers, 12 eggs, 1 tablespoon butter. 2 tablespoons Madeira wine. ] 2 gill tomato sauce, >3 gill demi-glace, salt, white pepper. Melt butter in frying pan. Add 1 chicken livers, washed and chopI ped. Season to taste with salt and i white pepper. Fry for 5 minutes, stirring occasionally. Drain off the butter. Pour Madeira, tomato sauce and demi-glace into pan. Simmer for 5 minutes, i Melt a walnut of butter in an-

SAUSAGE SURPRISES Panbroil link sausages for 8 to 19 minutes, pricking them first several times with a fork so they won’t burst m the cooking. Have ready biscuit dough, rolled thin and cut in 3-inch rounds. Lay each sausage on a round, and fold the dough about, it so that it is exposed only at either end. Bake in a hot oven for 15 minutes and serve hot with hot apple sauce.

Pale Oelight Two eggs, one-half cup sweetened condensed milk, one-half cup bread crumbs, one teaspoon baking powder. one cup pitted dates, one-half cup chopped nuts. Beat the eggs thoroughly, blend with the sweetened condensed milk and stir in the other ingredients. Cook in a double boiler over boiling water for 30 minutes. Keep Meats Cold The care of meats after cooking is of prime importance if they are to remain attractive to the last morsel. In the first place, to preserve them they must be kept very cold. Then they must be kept well covered to prevent drying and loss of flavor. These two simple precautions insure against food waste.

THE INDIANAPOLIS TIMES

other frying pan. Crack in 2 eggs. Season to taste with a saltspoonful of salt and white pepper and paprika. Fry 3 minutes. Slip on to a large flat, hot dish, cover and keep w r arm while you fry five more sets of eggs in the same way. Cover with the liver mixture. Serve at once with toast and butter. Enough for six persons.

9 Del Monte Sale • g--- —featuring outstanding prices ON THESE FAMOUS FOODS! HRA Yo U r A& P store is offering some outstanding values on Del Monte fruits and vegetables 'jjjj this wee 1 :. Check carefully the many values listed in this advertisement as they will Buy By the Dozen During This Big Event! PEACHES siiced“es 2-33 c DEL MONTE PEARS s,,ced or Ha 'v 2 Lsc - Cans 45c DEL MONTE SARDINES Mustard 3SS 25c DEL MONTE SARDINES i—- 3 0val Cans 25c Del Monte DEI _ MONTE ASPARAGUS 2 N ° 1s " Cans 45c PINEAPPLE SALMON 2^35c Slicc<l DEL MONTE RAISINS rsUr 15 ' 0Z Pkß 10c 2Lge. Q FRUITS FOR SALAD DflM ™ la Smal,Can 19c PINEAPPLE JUICE DrlMmte Can 13c _ ft ROYAL ANNE CHERRIES DclMont ' Can 21c PINEAPPLE 2 29c O PINEAPPLE o£' 3 2sc COf" atiC Super Vacuum-Packed Lb. jjfgg if 3 P Famous lona Brand 24-Lb. , v*. f Imi (Special Brand 24-Lb. Bag, 75c) Bag g JT C BUTTER (Silverbrook Print, lb., 36c) Lb 35c /|DEL MONTe\ CRACKERS sodas Pkg. 16c I Cream Style | Grape Juice Welch s Bottle 19c Salada Tea Label Tkg. 16c \ J Fels Naptha Soap 10 Bars 45c Corn Starch VLi 8c \ Can § / Ivory Flakes rue. 21c Cake rG""tTGer Earh 25c Kutol Cleaner 3 Cans 17c 8 o'clock <L h . c £* 3 ifi 55c Climalene S. 9c ffi 21c Red Circle Coffee Lb 21c Prunes Suns weet I P^; 13 C Clorox Maxwell House CoffPe Lb 29c Palmolive Sofl p 3 Cakcs 14c S BOKAR Chase & Sanborn ColTce Lb 30c Raisin Bread 10c / \ Wet Shrimp (pn 10c Prune Bread New Loaf 10c l ‘^ m a ® DRESSING a 251 W il,„.„r ) Si i S Flakes or Granules —Ask how to get a Free Lge. j Q \ / & I confidential reading of your handwriting. Pkg. | \ Jgj l HH / TUNA FISH r-10' \iL 4•> C PILLSBURYS a s t o2 V. BANANAS a- 5c BROILERS Lb 31c WINESAP APPLES “ 4 LM -19c COOKED SALAMI’ T ~ Lb 29c HEAD LETTUCE cri?p Head* 2 15c BEEF POT BOAST Fed Cattle Lb 19c I CELERY wel “ sulk 5c BEEF ROAST B “ le23c c t . 5.,, IC, DRESSED CROAKERS R, r,. “ ll^c PUIAIUtS or.de DRESSED HADDOCK *"-“ Lb loc GREEN ONIONS s "cre ‘ 3 E - nc " c ' 10c DRESSED WHITING Frfsh Fr , > z ' n Lb l2^Jc LEMONS Fa --- cr D ° z - 15c PICNICS 19c These Prices Good Id Indianapolis and Suburbs j.

NORWEGIAN MOUSSE CALLS ™ HADDOCK Recipe Requires 4 Pounds of Fish as Basis. Four pounds of haddock, 2 teaspoons of flour, 1 tablespoon cornstarch, lump of butter size of large egg. 5 2 pint cream, 1 pint of milk, salt, pepper and mace. Scrape haddock on board or put through very fine grinder. Pound with pestle for 15 minutes with flour, cornstarch and butter. Stir with wooden spoon, dropping in alternately milk and cream, one spoonful at p time, to avoid curdling. Season with salt, pepper and mace. Put, in a mold and steam for one and one-half hours. Shahlick Shashlick is seasoned meat, cut in small pieces pierced with a skewer and cooked under the broiler flame or in the oven. Season to taste and put slices of onion or pickle between the pieces. Some people soak the meat first in seasoned vinegar.

SCANDINAVIAN IDEA FOR BUFFET SUPPER

'j' f .

At a table like this Smorgasbord, from the Wivel ’•estaurant. New York, guests help themselves to deviled eggs, anchovity chicken livers, pickled mushrooms and other good things. This Scandinavian idea is a grand one for a buffet supper at home.

Brussels Sprouts If the outside leaves look the worse for wear, peel them off. Cover the sprouts with boiling .salted water and boil rapidly for twelve

minutes. Drain thoroughly. Sprinkle with salt and pepper, add a lump of butter, put back on the stove for a minute while you swish them around with a spoon. They should be served very hot.

PAGE 35

MENU STARTED OFF WITH SPINACH SOUP Onions and Carrots Also Used in Dish. ■Wash and chop enough spinach to make two cups. Chop very fine half an onion and enough carrot to make a tablespoon. Put the spinach, onion and carrot with one cup of nulk in a double boiler. Cook until the vegetables are tender and push through a sieves Melt three tablespoons of butter and stir in three tablespoons of flour, one teaspoon of salt, and oneeighth teaspoon of black pepper. When the paste is smooth pour in slowly three cups of milk and ths puree of spinach. Simmer fifteen minutes. Just before serving add one cup of whipped cream. Menu Crfam f Spinach Soup Roast l.amh Currant Jelly Sns* Browned Potatoes Buttered Green Peas Watercress and Avocado Salad French Dressing Vanilla Ice Cream Claret Sauo* Coffee