Indianapolis Times, Volume 47, Number 34, Indianapolis, Marion County, 19 April 1935 — Page 29

APRIL 19, 1935

NEW BOOK FOR COOKS CARRIES WINE RECIPES Every Day and Party Dishes Described in Volume by Three Authors. Women -who are still wondering how to cook with wine and how to get into the food Just the right degree of subtle flavoring may now have a volume of recipes to guide them. “The Wine Cook Book,” by Cora, Rose and Bob Brown, has more than 400 pages of recipes for food and drinks—wholesome dishes for everyday meals and pages of party fare. Even the breakfast omelet has a dash of wine In it, and so has everything else. In the book, company dinners beginning with cocktails and wine-flavored food in every course, sauces, desserts, cakes, pastry. There Is also a chapter on serving wines. These recipes are from the book: Stuffed Fish One thrge-pound flsh, two dozen shrimps, 18 oysters, one teaspoon cornstarch, one chopped onion, one onion sliced in rings, six peppercorns, one tablespoon chopped parsley, on bay leaf, two tablespoons butter, one scant cup bread crumbs, one and one-half cups white wine, salt and pepper. Select blueflsh or any good baking fish. Leave the head on. Wash and dry well. Place in baking pan the chopped onions, parsley, peppercorns, bay leaf and butter. Scald shrimps, remove shells and turn them over in a frying pan over a slow fire until golden brown. Add crumbs, salt and pepper and a teaspoon of the chopped vegetables in roasting pan. Pour in liquor from oysters until mixture is damp enough for stuffing. Fill the flsh, sew it up and place on chopped vegetables in pan. Pour in one cup of wine. Place in oven and baste several times after flsh is hot. As it dries add the last half cup of heated wine. Oysters Surround Fish When the flsh begins to brown put the oysters in a covered pan over a slow fire and heat until they curl. Turn them into the baking pan around the fish, stir in a teaspoon of cornstarch melted in a little cold water and cook a few minutes longer. Boiling water may be added if there is not enough liquid in the

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SAVOY SALAD 8 medium liir betta t bard rook'd Hl* t table*poona chopped el*ry 1 bead lettuce Salad drmalnr Cook beets until tender. Skin and chill. Cut beets into thin slices and arrange in a circle on crisp lettuce. Pile center with diced eggs and chopped celery, mixed with salad dressing. Serves six.

pan. Serve the flsh surrounded with oysters and strained gravy. Danish Roast Beef With Beer Prepare a fine roast in the usual manner. When ready for basting pour a little warmed dark beer into the pan and baste with it, adding more as needed. The malt sugar in the beer will assist in browning the roast. Zapaglione Mix together in a thick stew pan the yolks of six eggs and six tablespoons of sugar. Select a half-egg size from the broken egg shells, fill six times with Marsala wine, stirring into the yolks and sugar. Put this pan in another pan of boiling water over the fire and beat steadily. Continue heating until mixture thickens. Serve warm in goblets. Smothered Steak With Oysters One and one-half pounds round steak, four tablespoons butter, two tablespoons flour, 18 oysters, onequarter cup Madeira, salt and peper. Salt and pepper the steak and rub well with Hour. Melt butter and fry steak light brown on both sides. Pour in one-quarter cup of boiling water and cover quickly and closely. Turn down gas and simmer. Heat liquor from oysters and add when the meat begins to dry. Simmer an hour, keeping covered so that no steam escapes. When done add the oysters and a little boiling water if necessary. Add Madeira and cover again until oysters cringle. Serve immediately or oysters will toughen.

SANDWICHES MADE OF BEER AND UEDERKRANZ Blended in Smooth Paste, Mixture Applied as Spread. Mash a package of liederkranz cheese with a fork. Add two tablespoons of beer gradually and blend to a smooth paste. Fold in two tablespoons minced watercress. Keep in a tightly covered jar in refrigerator. Use as sandwich spread on rye bread or spread on crisp crackers. Instead of watercress use chopped onions, chives or green tops of young onions.

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THE INDIANAPOLIS TIMES

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