Indianapolis Times, Volume 47, Number 34, Indianapolis, Marion County, 19 April 1935 — Page 31

APRIL 19, 1935

RECIPES SHOW VARIOUS USES OF POTATOES Low Cost Food Provided by Scalloped or Stuffed Tubers. New pot atoe# are a great treat at this time of year. About the best way to prepare them is to boil them in their jackets in salted water, peel them while hot and roll them in melted butter and cnopped parsley. If there are any left over, which is unlikely, they are grand in potato salad, so good, in fact, that it is worth cooking some just for salad. These recipes are for old potatoes, cheapest and most versatile of low cost foods. Scalloped Potatoes Peel old potatoes, cut in thin slices, leave in cold water for ten minutes, drain. Put a layer in a buttered earthenware baking dish. Dot with bits of butter and sprinkle with one-half teaspoon of flour. Fill the dish this way: # Scatter grated onion between the two top layers. Pour in hot milk until it comes almost to the top. Dot generously with butter and bake in a moderate oven half an hour or until brown. Grated cheese sprinkled between the layers makes a richer and delicious dish. Potato Pancakes Grate old potatoes until you have two cups. Add one beaten egg, twothirds tablespoon flour, salt, pepper and grated onion. Cook like pan-* cakes, using bacon fat, butter or lard In the pan. Stuffed Potatoes For three large Idaho potatoes use two ounces of Roquefort cheese, a tablespoon and a half of hot cream, three tablespoons melted butter and a little salt and paprika. 1

EASTER FOOD SALE Featuring Armour s Meal of the Month" Enjoy W. C. Fields’ favorite Easter Dinner. We're Riving you the menu below and your A&P Store is featuring the items (marked with an asterisk) in this menu at Special Prices during the Easter Sale. IVs VHf tW. C. Fields’ Favorite Easter Dinner Menu Consomme With Toast Strips I j Ufl Baked Star Han With Pineapple and Stuffed Prunes USSSSSSSStf Candied Sweet Potatoes Buttered Asparagus Tips Hid R A I Hot Boils Butter Head Lettuce Salad With Pressing f Strawberry Bavarian Cream jTi ’ Coffee Armour’s Star, Swift’s Premium or Kingan’s Reliable Hams riSs? Lb - jL 3 x /i c Additional Specials in Our Meat Markets Only PICNICS Sm SmaU S S h Ss leSß Lb ‘ 20c 1-1 -vm c Cloverhloosom Smoked. Skinned Lb. 01 * |_JWest Virginia Baked. Smoked Lb 07*. I Jail IN Whole or Shank Half ZIC II aIN 5 Skinned, Whole or Shank Half 'O/C Bacon Sliced—in Cello* , k T g b - 20c Beef Ground Lb. 19c Whiting Fresh Frozen 2 Lbs - 25c Haddock Fresh Frozen Lb 10c FRYERS Stetect Lb 29< DEL MONTE SPECIALS FOR YOUR EASTER DINNER ‘PINEAPPLE "S e 2 cans 29c DEL MONTE PEACHES 2 & 33c DEL MONTE PEARS 2 &; 45c FRUIT FOR SALAD 2 2 35c ‘ASPARAGUS ™ Monte 2 Ko cL Sq A 5 c PINEAPPLE lona Brand 3C& 50 PRUNE JUICE ga tOc FRESH ECCS Guaranteed 2 Doz - 45c ‘Prunes '3&3S* 2 L6s 19c Flour,79c Sa/ad Qt - Jar 29c Flour or Pillsbury’a B.* b $1.06 ‘Heinz Soup Consomme 2 Cans 29c Bokar Coffee 2 ® 45c ‘Soup SSSSS 3 Ca “ 25c Sparkle 8“5 625 c Peas tK.‘SU. Can 5c Coca 6 Pt U'2sc ’Butter,siiv,rtr”"t r l 'rint" l ]V.3,vi Lb 34c Olives K S."’, 19c Lux Soap or Ll,ebuoy 4 c,k “ 25c Olives . ‘SST JSl9c Lux Flakes' 2 Sm Pk * Si 15c) K 23c Jelly Eggs or gir P "," K Lb loc Shortcakes 10c lona Tomatoes Can 10c Rinso (2 Sm. Pk£S., 15c) Lb 6" 01 r Rr/aarl Home Made Style 24 Oz. Q_ rV,,I3W Pkg. AIC Dreaa Grandmother’s Loaf 7C £% THE GOODNESS OF FRESH E concord grafes A STRAWBERRIES vT ELL n 3 Fancy Alabama Missionaries ORAt P E Quarts 33c JUICE (Louisiana Klondyke, 2 Pints, 25c) O pmt C Tomatoes Floridaa 3 Lbs - 25c Q> J3 c [ Head Lettuce SK 2 Haads lsc ° lden Y '" ow 5 Lbs - 25c For-iour Easter Feast Oranges CaU, ° rnla 2 U“- 35c RECIPE Annies winesaps C Lbs OCMARSHMALLOWS New Peas W 'K ,M 2u 29c (In Cellophane Package) _ A Asparagus oSiSK. feSIOc 2 29c Celery wu i*i*-c*p su* 5c Vonr choice of three kinder W hite f< r regular tiae; Green OfliOnS A Bunches IQ. Aborted Flavor* to add taste and color to aalads; Toasted 4Woan.it-Heitfiou. for Eating. NeW Cabbage CrlS P’ 8011(1 Lb ’ 7c THES^RICE^OO^^NDIANAPOLISfNKuBfRB^^^^^^^^™

RIBBON COLORS EGGS

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If you won’t want to dye eggs for Easter, decorating them with colorful cellophane ribbon is an alternative. Wet the ribbon to make it pliable and it will stick to the eggs without trouble. Leave both ends free to tie after winding around eggs.

Before baking the potatoes wash them well, dry them and rub all over with lard. The skin should not have even the smallest cut in it because no steam should be allowed to escape until they are taken from the oven. Cut them in two, scoop out the pulp, combine with the cheese mixture, put back into the skins and bake in a hot oven until the tops are brown.

MILK SUPPLIES HIGHLY VALUED FOOD MIXTURE Proteins, Sugar, Fat and Mineral Salts Among Constituents. Although milk is classed as a protein food, it contains more fat than protein and more sugar than fat, besides mineral salts and other good substances, says the Bureau of Home Economics, United States Department of Agriculture. Milk is a very efficient protein, this informer goes on. Skim milk gives you most of the food values of whole milk, for when the cream Is taken off most of the protein and most of the mineral salts are left in the milk. What you lose is most of the fat. which you get in buter, along with the vitamin A that is in the fat. One of the milk protein is the same as one of the proteins of eggwhite—albumin. The other milk protein is a phosphorus-containing compound called casein, whichN is the chief substance in cheese. In cottage cheese made of skim milk, as it usually is, the protein is largely casein. Save White Coating Milk proteins behave in certain ways of their own when cooked. The albumin coagulates when heated, as it does in egg white. You see it on the sides of the pan almost as soon as you put the milk on the stove. But this is not the chief problem with which you are concerned in cooking milk. As long as milk Is sweet you can boil it, or you can pasteurize it, or you can just warm it ana the only thijig you need bother about is to keep it from scorching and stir back into it the white coating that forms on the sides and bottom of

THE INDIANAPOLIS TIMES

the pan and the skim that forms on top. The coating on the sides dnd bottom of the pan is composed not only of albumin, but some calcium that is collected with it. The skin of top is casein, calcium and some fat, and probably other constituents of the milk. You do not want to lose those food values, so jou stir them back into the milk. Cottage Cheese But sour milk, or milk that has just, begun to turn, even though not yet sour to the taste, will curdle if you heat it. In other words, the acid in the milk precipitates the casein as soon as the milk is heated; that is, the casefn separates out, ar.d you have curds and whey. That is what you want when you are making cottage cheese—in fact, cottage cheese is curd with some of the whey squeezed out. *

VEAL USED IN DISGUISE Calf Meat Can Serve as Substitute for Chicken. The mila 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 favor 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 ground pork. Apricot Souffle Stew dried apricots and press a cupful through a sieve. Fold in the stiffly beaten whites of four eggs. Put in a buttered baking dish and bake in a moderate oven about 20 minutes.

1 JR I w M j. 'tysjjrfifwi' and other well-known Brands every* kitchen f I Whole Os Shank Half Easter r Feast aUt>n : S for the M ■ R K time fo/both chikkelTand M A Ab W\ t v grown-ups—eggs to color. ■ j It M I \ ■ W 4 / guests to welcome! Best, of ■ BAB ~ M 'rf \ TL B Kv \/ ~ DEL MONTE it J PICNICS' APRICOTS J Lb 20c j 2 Urß ci 2 ‘ /3 4>l' EX?RA SEl.ec” Sliced Bacon 17c Si ||BB lor Easter Breakfast * # Del Monte Sliced tCjCj 5 Beef Roast “• 25= PINEAPPLE -20 —■ Luncheon Loaves - 95 c One Dozen "“W Tast -V Sandwiches Del Monte _ Carton Mza M C Boiled HamS Armour ' £ Ib 23 C Country No. 2 mB Tasty and Delicious Gentleman Cans J C 1 ■ - , p^=. ,..0, ,, 19c jelly bird I Salad Dressing Sport e 29c Regal—No Bottle Charge 2bols. 25c ECCS Mk cmtl. I—ttL.1 —ttL. jru ■■ B Mission No. 2 Mother’s Cocoa ou. 17- r> 1 US Green Can g jb For Easter Baking Al’kg. I/ C PoUlld 1£ Jg 3 Pfcss 13c 1 Sifted Peas Tender lcans 2 31 C Soda Crackers O Lb. iQ- .. c Ssl w'si.2o ic'c dye Cane Sugar && 5 29< Coconut Can — Baker's Southern Style 1 Z -'" Easy to Use-Non Poisonous T. and T. Dated Double T Post Toasties Opkgs.ic:- ... DI63Q Single Loaf, 6c Loaf I Reg. Size Pkgs. I PKg. g Calumet 91 C P - . JLJL Golden Roll Lb. Roll Jt Baking Powder Can D U lT© ■ (Gold Brook Print, Lb., 35c) Ovaltine can national biscuit co. Swiss Food Drink w I V. Ginger Snaps Ju W V.- Jack Frost Pound O FREE ! CREAM PITCHER Chocolate, Lemon wUC£3I Powdered Pkg. %Jc with 2 pkgs of Vanilla Wafers . m& ■ m Grape-Nut Flakes Stuffed OiIV6S A tO c B Slllintiro Just add water and bake. No Fuss— 0+ u II No Bother, for a pan of delicious ol 51 eIICIOUS St 1 awberry k a b* mu k. A ▲ ■ ■ ■% A MB* Gingerbread. Shortcake or Huffy Biscuits MARSHMALLOWS Pkg \ sc ~\ g c - 29< There are so many delightful ways " to use Campfire Marshmallows—salads, cakes, desserts and candies. ——_ _ pound package. iS found in eacll 1 Jr \ ISmSi hoosier cold butter Pound Pkg. I KI Add a lot of goodness to your East- j n j- t u ™ er Breakfast by serving this sweet, Lh M M fresh butter. 1 Tints ff V PRE-EASTER CLEANING NEEDS LUX -3£. 2 19 Jm wax Lux Toilet‘Soap 4 25c 3 '“ Sh 39 C /fißj JTT B 1 ea c h„. Be- __ t l l i I J Can C O OABrtV SttfiLd'D”!: OC- Grapefruit 4 lor 19c WaMA Vi liVf I% Vf oration * n Qt ne ° P Florida Marsh Seedless LA FRANCE ▲ W I I V" I Ilf ■ I rei CQY Eresh From 2 Stalks 13 - POWDER SANIFLUSH CARROTS ’c 2 - 13 c Z_? c ssnrs-isa i.a, g e \ head lettuce 2 1 isc o. k. soap (Small Can, 10c) Can CAULIFLOWER H and 19c 4 17c Climax Paper Cleaner 3 0a “ 25c I I Each Regal Store Prices Above Good in Is An Individually I WV H 1 *J| i|i Indianapolis, Beech Grove, Owned Food I f m J UVW j Plainfield, Lel)anon and Market Plummer’s

MIXED GREENS AVAILABLE NOW FOR SALAD USE Dandelion Prominent on List of Ingredients Spring Brings. Those great hampers of dandelion greens that food shoppers find in the stores should be interpreted as a sign that spring is here and that good salads of mixed greens should be part of the daily fare. This is no time of year to place a hunk of lettuce and a slice of tomato on a plate and call it a salad,. Several kinds of green leaves should go in, not omitting a few tender nibbles of spinach. Each leaf of lettuce and of anything else should be a separate entity and should be dry before being put into a roomy big bowl. Sprinkle them sparingly with lemon juice, shuffle the leaves around with

Special for Easter IJoiisliiiK and Baking CHICKENS 18c I Fresh Eggs, 20c Boz. IS Plenty of all kinds of poultry |[H| at lowest priee. I West Street Poultry Cos.

two forks, then douse them well with French dressing. Green salad always tastes better if a dash of acid—either lemon or vinegar—touches the leaves before a dressing containing oil is poured on. Game for the Children If there are children in the fan - .- ily it might be a good idea to have a geography game and a map and have them point out the places from which different things came. Notes like these might serve as a guide and it would not hurt any to put bits of all of them into a grand big salad. Lettuce from Arizona, peppers, es-

OOpyj Hams Fresh Eggs 2 Doz. 43c Hngemeier Ar- Creamery Butter 32c mour s Star. Ring- # an’s Reliable, Mor- I Beef, Boiling, SC Pot Boast, 12V 2 c I Bud. wiisons veal Breast, 12c Roast, 14c VMI Cir.ps.T4c Lt BoTsI, I h shank half. I Lamb Stew, 10c Shoulder, I2V 2 c I 22c Lamb Chops, 20c Leg, 20c I Cream Cheese Lb. 19c ££ Spec j als ~gi*% LI. 5496-5497 1“ GrENWALD'S Champagne Velvet QUALITY MEAT MARKET 26-28 N. Delaware * WJBKJKBKBJBBJJKBJBBJk ■■■■■■

carole and tomatoes frem Florida, dandelions, watercress and radishes from New Jersey, cucumbers from Puerto Rico, spinach from South Carolina, shallots from Louisiana and spinach from Texas. Mix with Green Leaves Cut radishes and onions in very thin slices, tomatoes and cucumbers into slightly thicker ones and break the other leaves into convenient sizes. Mix the salad dressing with the green leaves before putting the other things in. If vinegar is preferred in French dressing, let a cut clove of garlic

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soak in it for hours or days before using it.

"—. EVAM3' v* TOR ALL PURPOSES

TRY A WANT AD IN THE TIMES THEY WILL BRING RESULTS.