Indianapolis Times, Volume 47, Number 22, Indianapolis, Marion County, 5 April 1935 — Page 30

PAGE 30

ROAST FORMED OF LIMA BEANS Eggs and Bread Crumbs Used in Preparing Oven Dish. * Soak a cup of dry lima beans over night, drain and boll until tender. There should be only enough water to be absorbed by the beans. Melt In a pan two and one-half tablespoons butter, stir in two and one-half cups whole wheat bread crumbs, one tablespoon of parsley cut fine, one white onion chopped, and aalt and spice to taste. Combine with the cooked beans, add three beaten eggs and form Into a loaf, lay in a buttered pan and bake about an hour in a moderate oven. Tomato sauce may be served With it. • Atpic Appetizer Jellied aipic, to which chopped celery yre.'n peppers and peas have been add'd makes a good appetizer Wltt-n serw.d ii small cubes.

— fCakes m YOUR procer is doing all in liis power to help 1 . you fved your family at a reasonable cost. j a r \it%L I C V 1 sj?/ In Kellogg’s Great Spring Sale he’s giving 1 5 y J you an outstanding opportunity to save 1 J ...... money. He’s featuring Kellogg’s Corn Flakes in a wonderful special, so that all your family • may enjoy their crispness and flavor! Everybody loves Kellogg's. On a bright I ri :J spring morning, with milk or cream and a j T:|■ ;IA M bit of fruit, they’re the most appetizing II breakfast you can imagine! Delicious for . 1:,;.' lunch or a bedtime suack. Quickly digested. 4 Rich ill energy. I Ik KWV f1 And there’s hardly a food you can buy j ™ • : .j that’s so easv to prepare —and gives you so p/)- t *|| ~<■•>• much for your money! | Kellogg’s Corn Flakes are always oven- |/A 1 I I I jj I fresh, protected by the patented, heat-sealed f ! inner wrapper. t . /' " - jH Don’t delay. Order Kellogg’s today from | /C\ •, | your grocer, while this Great Spring Sale | m\ WJ! I^?j§| lasts. And buy as many packages as you can i j use! Quality guaranteed. Made by Kellogg p in Battle Creek. s '

-Wwl 'honey, JUST LOOK A C SOPHIE‘YOU MUSTN'T - . LAT£ * /but dear /what! you say it\ /Cpc.and LATER sn't it lillllllf TfSrs Show ' BUT ETHEL-THOSE NEW SA£f ONE L V liMm-NO THE ONLY SOAP MY ! LOOK-HERE IT SHOWS \ g|Mf " "'NfOtfr,,. Cf* Cl<) •NOSCAU*-A.'*J- ) HOW-OXYDOL- A l SC SSp OR J WIFE WILL USE AND /mV, WHAT SUDS!) / ■ V * L /“P* 1 I LATfP SOAPS ARE ( MADE BY THE SAME ■ V BOILING? y-/ SHE HAS THE PICK. OF / \ CLOTHES LAST TWICE / Kl||| . " tF^C T ■ HOW AMAZING SOAP WORKS ESffflSS KS! ZSS£Z2E2&\ To *"* Scrubbing and Boiling Sftasar .55 S£* { YOU SURE IT 1 OXYDOL- ISN'T IT ALMOST IN HALF /V. v ' , ■ v, "* V /£ Auft 1 1 l won't fape t—'A fresh and brksht? I this YEAR... f "7/ XT'OU’LL be astonished, like sheerest cotton prints, after 100 pr jßjwMiyyg V out brilliant, fresh and Uke new. // y 4-—process w hich makes mild, gentle Box 1801 .Cincinnati,Ohio,and well fi c||ZrU 0&W -v * soap much faster acting... a formula see you get a regular 10c package I; ' M. A/^f\ - which makes it 2to 5 /ones icAi/ct (enough for two full washings) ab- jijjU i< . "affirm washing. Thus you get the utmost solutely free. Or to avoid delay—|P* - ..1 with the utmost safety. Even dealer, Youli be glad yott did*

CANAPES ACCOMPANIED BY BISCUITS

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Fancy biscuits from the store are heaped with (food things on this bright plate of variegated canapes from the Waldorf-Astoria, New York. Garnishes include caviar, chopped egg salad, anchovie rings, eggs and smoked fish.

THE INDIANAPOLIS TOTES

REFRIGERATION WIDENS FIELD FORJFISH USE Sea Food Now Available for Every Meal and in All Seasons. Fish calendars and statistical tables are no longer needed in buying fish. Fish, even as fresh fruits, can be had every day for any meal, and at all seasons. It is technically possible, for example, to supply Seattle with Span- | ish mackerel caught at Key West, Fla. Yet in the larger markets any kind of popular fish may be had at | any time. Since the World War, the fishing I industry has “stepped out,” scien- ! tiflcr.lly speaking, especially in the application of refrigeration to the proper care and transportation of fish. The chilling or freezing of fish by extremely rapid methods originated in fisheries restarch laboratories, and was fount to make possible such perfect preservation that fish so treated coulu not be distinguished from fresh fish. Used for Other Foods So important was this advance that it was promptly taken up by meat packers for meats and poultry and by distributors of vegetables, fruits and berries, so that now all of these products are offered to the public as frosted or quick frozen foods. These advanced methods are now extensively used in the fish industry. Scarcely less important than the new ways of frosting are the swift new ways of transporting fish. Here

|HI TASTE THE DIFFERENCE ★ EH PHOENIX F in& ffec * th °<*ors fIH 1 * ec *ric £ <=off ee Wk

SALAD MAYENNE Thlek .lire, of hslibat 1 mayonnaise 2 table,poon* rhopped rreen pepper 2 cops cooked rreen peas Salad dressing Steam or boil fish until tender. Chill well, then place on platter. Mask fish with salad dressing, sprinkle with green pepper. Place mounds of green peas around fish alternately with parsley or water cress. Serves six. If desired, canned tuna fish or salmon may be substituted fdr halibut.

too the scientific refrigeration is brought into play, as well as the most advanced methods in sanitation, resulting in fresh fish being available inland as well as on the coast. Packaged Fish Available Added to these factors in making fish an all-season food, as well as a food for every day in the week, is the vast amount of excellent canned, packaged, glassed fish and shellfish to be found in the markets. These are as health giving and as fresh as those Just hooked, netted, picked or dug, and may serve as added delicacies to the humble as well as to the more lavish menu. Salt and smoked fish have been known for hundreds of years, and are a mo6t valuable product. Now, with the varieties available today, fresh or frosted, in glass, in tins, in packages, fish becomes an all-around-the-calendar iood. Cauliflower Au Gratin Plunge cauliflower in boiling salted water and boil 15 minutes. Drain and put in a baking dish, cover with a layer each of crumbs and grated cheese and cook in the oven until the cheese is melted and brown.

GARLIC GIVES LAMBFLAVOR Leg Roast and Vegetables Suggested for Spring Meal. A leg of lamb, roasted with a clove of garlic punched Into either end, would make several grand meals, gravy and all, for a small family. \ Wipe the meat all over with a damp cloth, then rub mixed spices into It —one-half teaspoon each of cinnamon, ginger, pepper and mint, then dredge with flour. Put into a roasting pan on a bed of sliced onions and add a cup of hot water or sweet cider. Have the oven very hot for the first fifteen minutes, then lower the heat. Baste frequently during cooking. Allow 15 minutes for each pound plus 15 minutes. If the pan is covered take off the lid for the last 20 minutes. The gravy will be better if all the fat is poured off when the cooking is half done and a little butter added. After the roast is done stir two tablespoons of flour into the pan, thin with hot water, let it boil several minutes and season to taste. Ihe precaution about pouring off the first fat is important, because lamb gravy that is too fat is quite indigestible. Potatoes, creamed onions, creamed celery, asparagus or peas go well with lamb.

why we priced them so low. What a sweet treat. Grahams Snow Queens “23c *■ BARS ift Delicious —filled with a good quality""*"" I Apple Blossoms 23c w lotflie Tavesns -25= MACAROON s.„ l , 1Q c Cnr.nanilT ars^lma^oWS Lb. IMQ a tasty cocoanut flavored round maea- | WwUwwilm ■ “ roon snap—the kiddles will love them. Cocoanut Fancies *2s Wesco Soda mm CRACKERS -15 C Ll ■ P French Brand— n|* FLO U R >■-“ tm— “•, „ Country Club rho”’. * Country Club 24-Lb. Ten.lerleaf Tea— 1 n PEACHES s k yt>c EiMti, peko * " pk ** q C 3 Halves or Shced Granulated ZStt. Ql . 9c N ca 50c sugar 19c Apricot*— O Lire, or ' .. yi Standard U Can* JJC I LDB. i*QC Pea*—Tender No. * -I A Country Club Fiavortm can IUC BUTTER jewel .r-'4 15C ■ " ““ * " Corn—Stand- Q Can* o r Print, Lb., 38c pACCCC ra'-k .. *> I UU Pork * Beans— r Rolls 3-Lb. Bag, 55c Country Club Can )C Lb. * J MO G " en A 90 ■ | h IQ_ Standard 4can*^9C ■■■— LDI I Oxydol— ni „ , , Large Sisa ......Pk*. L 1 C Beechnut wheati*.- * * /v/NCppP Favorite Pk. HC OUrrLL Country Club.... Lb. 28c O H ■ lv"n Jelly Bird -in u3lc ' “75c 5“”23, Brlllo— n OALiO ™" ' —J Scouring Pad*....Pkg. OC The Perfect Dog Food 3 Cm 25C Idaho Lux Soap 4 b * r 2s POTATOES U. S. No. I—Best for all Purposes Lux smalffw 5 . lOC & 22 e 4 Lb. Q c Calumet li, -21 c — 1 Grapenuts pk®-19 e Apples win '“ M 4 Lbs l9c ASPARAGUS I ® ra P efrUit —' I- I®' Country Club —All Green wI*2!HEGS Florida q Lbs. jjjrQQ 19c Tomatoes FrMh 2 Lte 25c f 3 *® % Steaks„qo t Pork Roasi Ui IQc Round or Sirloin Hi Lean Small Picnle I%M _ ~. .. i Round Shldr.. u OR, Chuck Rout u 22c Chickens O'TF Swi*orKoat Tender Jnlcy Lb. j C Rib Roast y. oq Ground Beef y, 1C C 2V to 2%-Lb. Avg. m Fancy Standing "** “v* For Meat Loaf •I %#

dPOULTRYA FREE DELIVERY |H North of TV*hington-St. We* to Belmont fast to Sherman-I>r I “?■" FRIES 32c I ROASTING—BAKING 4% CHICKENS 2UC FREE DRESSIXG HOOSIER POULTRY MARKET

LL 5496-5497 I BEER SPECIALS! I GRENWALD'Ck SSTte::SS QUALITY MEAT MARKET BerghofT .. 51.85 26-28 N. Delaware mttF Champ. VeL $1.85 Sterling ....$1.95 Creamery Butter 33c Faiia city... $1.95 Fresh Eggs 2 Doz. 43 0 ' Cheese, I Wb Fresh Hams. 2ffo Pig Fresh Shoulders 18c for Boiling, 9c Pot Roast, 12 1 /2 g Veal Breast, IQc Roast, I2V2C * 0 Sliced Bacon 2 Lbs. 49c Spare Ribs, Fresh. Meaty ISo Shoulder Bones 2 Lbs. 15c Armour’s Star Picnics, Shankloss Lb., IT^c

-APRIL S,MS3^