Indianapolis Times, Volume 47, Number 22, Indianapolis, Marion County, 5 April 1935 — Page 28

PAGE 28

PROTEINS USED IN PROCESS OF BODYJBUILDING Food Element Necessary to Life Ex sts in Varietyprotein Is one of the food sub•tance* necessary to life. It is Deeded for the building of muscles fluid other tissues of the human bod*. Plants can make it for themflelv*s out of the sub6tences they take up fn m the soil, from air and water. Man has to get his from the plant or the animal foods he eats. If we would be technical about it We should not say protein, but proteins. for there is a considerable variety of these compounds, and seldom do you find one by Itself. White of egg is essentially a solution of proteins in water. The egg yolk contains other proteins. Meat Contains several kmds, so do fish and fowl, milk and cheese and the legumes and nuts. Cereals contain a good deal of protein, and all Vegetables contain some. When it comes to preparing protein foods, says the Bureau of Home Economics of the United States Department of Agriculture, It is necessary to knowr how proteins behave. Because egg proteins foam so easily, the egg white can be used as leavening. One egg will do the work of a half-teaspoon of baking powder in a cake. For a souffle, beat white of egg to a foam and gently fold Into It White sauce made of fat, flour and Biilk with the yolk of the egg to jCnrich it and something to give It [flavor. When you have baked it [•lowly In an oven with low heat you have a souffle. A fluffy omelet Is made this way nd cooked In a frying pan. a meringue or a fruit whip follows the same principle—that Is. cook with low heat and Just long enough to be tender and not fall.

A & P QUAKER S WEEK Make A&P Your Headquarters for Quaker Breakfast Foods. You Will Find Some Real Values on These Quality Products Listed Below . QUAKER OATS SSj Quick or Regular ml Small >IRA Packages JLk I j M QUAKER OATS Regular 2 Pkgs. 39c Puffed Wheat ssr 3 pkgs 25c BUCKWHEAT FLOUR Aunt Jemima Pkg. 12c QUAKER CRACKLES 3 '• 25c PUFFED RICE Quaker Brand Pngs. 23c PANCAKE FLOUR Aunt Jcmlma Pkg 10c WORAHCkSS Q' Head Lettuce 2 Heads lsc Bananas &S Lb - 5c Celery Florida stalk 5c Spinach 2 Lbs lsc Green Onions 3 B ” nch <*‘|oc Kale New Spring Crop Lb. 5c Bunch Carrots 2 For 13c Radishes Bunch 5c CountryßcOl - SAUSAGE *%& u uSr Lb - 19C BUTTER EIOIID ■ LV/UIV 24-Lb. Bag. 75c) Bag £ jr V s? b ,^ C Lb - PRESERVES /u™;.*?. 350 c —————FRESH EGGS sslss Doz - 2tc Pillsbury’s Best mmmmm * FLOUR CHEESE Fancy Quality | ( 24 . L b. c - AMMONIA Cleaning Bottle 10c 5102 I ROYAL sirs 3 i ' kgs - 17c Coca Cola?B5; d 7p” B °BtXci. 1 .V.'25c Tomato Juice oampbeUs 2 ‘SSISc Pet Milk Irradlated 3SS 20c Sugar Purc c “ e 26c Salmon JUaakaPll,k j;j 11 C Pork and Beans lon * Can 5c Crisco c L . b . 21c 3St 57c OldDutchCleanser 3 Cana 20c Asparagus Tsmptlni! Ca " 19 c Bisquick #&. 17c Beer £ b - 20c Ivory Soap Mrdlum 3 Caa ’ ! 16c Lamp Bulbs £.!! Each 15c Palmolive Soap 3 Cakes 14c 8 o'clock Dressing Qt Jar 25c Red Circle Coffee Lb - 21c Kennel Ration 3 Cans 25c Bokar Coffee “• Tln 25c Cigarettes Brands an - $1.20 Bread Grandmother'* Loaf 9c Broilers -sx 29c Chuck Roast &?. 1 23c Pot Roast Lb 19c Dried BeetagfSU 2 i&2sc Beef HA Lb 15c Haddock Frenh Froaen 10c Croakers Fresh Froaen “• 11%e Swiss Steak Round or Sirloin - 33d

SALADS APPROACHED PERFECTION IN RECENT YEARS

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From Ho f <>l McAlpin. New York. Careful arrangement of the ingredients contributes greatly to the attractlvent' t of salad.

By SEA Senice The array of palate tantalizing, appetite stirring salads which suggest themselves for every meal is so endless that it is hard to believe that salads are the culinary perfection of the last few years. Look through any old cook book and you’ll immediately notice what an unimportant place salad had in the scheme of things during grandmother’s girlhood. One dated 1863 makes mention of salad only twice. Under the simple heading, "Salad,” it only says that “salad, to be in perfection, should be fresh gathered. and put into salted cold water, which will remove all insects. Let them stand for half an hour, and then drain them thoroughly.” The second mention is the "Mode

of Dressing Salad” and is vaguely helpful, advising: "Take the yolks of one or two eggs boiled hard, mash them fine, mix with them pepper, salt, mustard, oil and vinegar to your taste. Then cut up the salad, and mix it with this preparation. This is usually done at the table.” Fortunately the • salad pioneers dared to venture far afield from this simple recipe and the dressings now are nearly as varied as the fruits and vegetables that may be combined. Most important contribution to the salad makers’ art, however, is the improvement ip salad greens used as a foundation. Romaine, chicory, escarole and watercress because of their wonderful flavors

THE INDIANAPOLIS TIMES

give new character to any vegetable combination. For a dinner salad, French dressing usually is more desire’ ie than mayonnaise. It is less rich and more piquant. And if you change the seasonings in French dressing, it never becomes monotonous. Fresh vegetable salad can be served with any cut of meat and all fowl or fish. Careful arrangement enhances all salads. Arrange the bed of romaine, in the center put the cress and quarters of peeled tomatoes at regular intervals around the edges of the bowl. Then alternate sprays of chicory and escarole with split celery hearts. Sprinkle nut meats over the whole and drop huge ripe olives through the greens. Serve with New England dressing. New England Dressing Three-fourths teaspoon salt, % teaspoon white pepper, % teaspoon curry powder, 5 tablespoons olive oil, 3 tablespoons vinegar, 1 tablespoon minced green pepper. Chill oil and vinegar. Mix salt, pepper and curry powder. Add vinegar and beat in oil slowly. Beat until dressing thickens and add pepper. Serve in a separate bowl for each person to help himself. Parsnips are a vegetable that can be served with any kind or cut of meat, fish or fowl, but they often are overlooked in the eagerness to please with the unusual. “TROUBLED WITH CONSTIPATION* FOR PAST 25 YEARS” Then All-Bran Brought Welcome Relief Read this voluntary letter from Mr. Lecour: “I have been troubled with constipation* for the past 26 years. I tried practically every cathartic without results. “Recently, I determined to give Kellogg’s All-Bran a fair trial. Kellogg’s All-Bran has not only helped me, but I believe it is an actual relief for chronic constipation.*— Mr. Henry E. Lecour, 4 Vaughan Ave., Worcester, Mass. *Due to insufficient “bulk” in meals. Kellogg’s All-Bran provides “bulk” to aid elimination. It also furnishes vitamin B and iron. The “bulk” in All-Bran is gentle— and safe for normal individuals. Often more effective than “bulk” in fruits and vegetables, as it does not break down within the body. Isn’t this natural pleasanter than patent medicines? Just eat two tablespoonfuls daily. Chronic cases, with each meal. If not relieved, see your doctor. Get the red-and-green package at your grocer’s. Made by Kellogg in Battle Creek. Keep on the Sunny Side of Life

ORANGES Carload of Florida Tree-ripened Oranges and Grapefruit. Sweet tef and Juicy. If You Want Good Quality See These fgy. ! 1.55 I 50-Lb. Bushel „ Grapefruit APPLES MACKINTOSH $2.50 Bushel Basket I H AMILL Bros. I FRESH EGGS Fresh Errs, standard.. .per doz. 24c Extra Larre Err* per doz. 2Sc Small Fresh Errs per dos. 20e New—Baby Chirk* BOYER’S HATCHERY

LORSTER DISH OF AMERICAN TYPEOFFERED New York Restaurant Gives ‘ Recipe for Quantity to Serve Two. This lobster recipe and one for the sauce to serve with those thin and delicious pancakes called crepes suzette were contributed by Villa Perret, New York. Lobster for two Is prepared as foLows: One and one-half pounds live lobster, one-half teaspoon salt, onesixteenth teaspoon pepper, four tablespoons olive oil, two tablespoons butter, one-fourth clove garlic, minced: three shallots chopped fine, one liqueur glass brandy, one-half pint Burgundy white wine, three tomatoes peeled and cut in eighths, two tablespoons tomato sauce, onehalf pint fish consomme, one tablespoor extract of beef, one slight dash cayenne pepper, one teaspoon chopped parsley.

Cut tail and claws in two-inch pieces, split body in two lengthwise,

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Prices Above Good in Indianapolis, Beech

remove sandbag at head and set aside intestines and coral. In a heavy saucepan heat oil and butter, put in the lobster pieces and fry quickly, stirring until It turns red. Drip oil from pan. put in the minced shallots and brandy, light with a match and let it flame up for a minute, then add the wine, fish consomme, peeled tomatoes, tomato sauce, salt, pepper, cayenne and extract of beef. Cover pan closely and boll quickly 15 to 20 minutes. Remove lobster pieces to a hot dish, then prepare the gravy. To the sauce in the pan add one tablespoon

BOYS‘% GIRLS KO-WE-BA Contest Ends Saturday Noon So AU. BOYSamfeIRLSafSCHOOL AGES Mail your entry at once, or get a P'a KO-WE-BA Contest blank from your nearest Independent Grocer to BOYS an< * k y tomorrow noon. GIRLS KOTHE, WELLS Sc BAUER CO., INDIANAPOLIS

butter and the chopped coral and mix quickly over a low flame until creamy. S .min through a fine sieve on the hot lobster and sprinkle with chopped parsley. The sauce for ere per, suzette is made as fallows: Make the sauce with two-thirds French Jamaica rum and one-third of flavoring made with equal parts of cuacao, cognac and grand marnler. Mix these things together and add to the rum before heating. Use sour cream as the liquid in making veal or lamb gravy.

-APRIL 5, 1935

Cooking Is Subtle Cooking is the subtlest of all the arts, for a pinch too much of this or that will ruin the noblest foodstuff.