Indianapolis Times, Volume 47, Number 40, Indianapolis, Marion County, 26 April 1935 — Page 25

APRIL 1 ?f>, 193d

MENU SHOULD BE BUILT UP AROUND MEAT Method Makes Work of Meal Planning More Simple. Decide on your meat. and then build your meal around your -choice, advice the experienced homcmakcr.';. It is a method which simplifies meal planning, and at the same time insures more interesting and well balanced meals. If lamb is to be the center of the menu, for example, you would probably go through a mental list of combination .milar to those below, i Two person.' ideas couldn't exactly coincide, though, so perhaps you'll! find new suggestions for menubuilding from these five. MfcNt; i * Braised l amb Neck Slic** Mint Jelly Scalloped Potatoe* Cabbage Salad Bread Butter Apple Cobbler CnfTee For the braised lamb neck slices, j have the retailer cut slices about j two mchc thick. Dredge with flour j nnd brown the meat well in two tablespoons of bacon fat. Add one onion, finely chopped and one cup of tomatoes. Wash and scrape carrots, cut in pieces about two inches i long, and add them to the meat, j Cook in a covered frying pan or kettle until the meat. Is tender. MN( if 1 amb Stew fliimplin?* String Bean* Carrot and Nut Salad Br**ad Blitter Bavarian Cream Coffee For the lamb stev use the following Ingredients: 2 pound* bre? *t of lamb 7 or K potat ic*. quartered 1 tablespoon salt 2 unions, lired 1 eup canned tomatoes Put the diced lamb in a stewing kettle with water, salt and onions. Cook slowT for one hour. Arid the tomatoes and potatoes for a second hour of cooking, and then, a few minutrs before serving, drop in the dumplings, letting them rrsu on the meat and vegetables. Cover tightly,; and let them cook for 12 minutes. To serve, remove the meat, vegeta- j bins and dumplings to hot plat-; ter. and thicken the liquid with ! flour for gravy. >n \r in lamb Souffle B.ikrd Pol a tecs Buttered Carrots Bread Butter Bert and String Bean Salad Chocolate Tapioca Coffee Lamb souffle is made with the following ingrcdicni-s: I'i cups cold lamb, minced 9 egg yolks 2 egg whites, stiffly beaten I T i cups milk I tablespoon flour 1 teaspoon salt 1 tablespoon butter Pepper Beat the egg yolks, and add the j milk, flour, salt, pepper and lamb. ! Cook until slightly thickened, cool and add the stiffly beaten whites. j Pour into a well greased baking dish and hake for about 20 minutes in a moderate oven. v MINI' IV T.unl) Steaklrts Scalloprd Potatoes Hiked Squash Apple. Nlit and Celery Salad Bread Butter Coffee For the steaklets, have l't pounds of lamb steak sliced thin. Cut this into pieces about three inches. j square, and sprinkle them with salt, pepper and onion juice. Roll like a ! jelly roll, wrap a piece of baron around each piece and fasten with , a toothpick. Roll in flour, put n a ; baking pan. add a small amount of water, cover and cook slowly for j about 30 minutes. MENU V I ;imb in Bread Cases Mashed Potatoes Celery Grapefruit and Cranberry Salad Bread Butter lemon ( ream Pie Coffee To prepare the lamb to fill the | gold brown bread cases, stir 2 cups j of finely diced cold cooked lamb in a coup of rich cream sauce and season it well. Garnish with a tart jelly.

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THREE SQUABS USED FOR PIE Italian Wine Suggested for Serving With Oven Food. To make fasticco, squap pie, line a deep pie dish with fairly rich pastry dough and save enough for a top crust. Roast three jumbo squabs in sweet butter until slightly brown. Take them from the pan and put in half a cup of onions chopped fine and cook until brown. Add a two-ounce glass of marsala or sherry wi:ie. Bone the squab and cut meat in fine pieces. Put the bones in the pan with the onions and wine and cook slowly for 15 minutes. Take one and one-half pounds macaroni that has cooked for 20 minutes, drain it well and mix wiih the squab meat. Into this strain the wine and onion gravy in which the bones have cooked. Add onehalf cup of cream sauce, a lump of sweet butter and half a cup of grated pannesan cheese, also salt and pepper to taste. Put this mixture into the dish that has been lined with pastry, put on the top crust and bake in a rather slow oven for half an hour. This pie is supposed to be washed down with Italian wine, either Castelli Romani or Valtelina. WINE COMBINED WITH EGGS IN ZABAGLIONE Sherry Required for Food Cooked in Rouble Boiler. In making zabaglione allow one egg for each person and an extra one for the bowl. Beat the yolks for five minutes. For each yolk add one-half tablespoon granulated sugar and beat until sugar is dissolved. then add sherry, allowing half a cup for each four yolks, beating all the time. Set this mixture in the upper half of a double boiler with boiling water in the lower boiler and stir constantly. Stir until the zabaglione begins to thicken, then remove from the fire. Serve immediately in glasses or as a sauce over cooked pears or over fresh strawberries. Inexpensive fish can be rooked as deliciously as expensive fish. The many available or easily prepared sauces add to \the variety of the menu.

CHEESE SAUCE FORMS ACCOMPANIMENT FOR HALIBUT SLICES

Make a sauce with the milk, butter and flour; season to taste. When thickened, arid the grated cheese. Arrange the slices of halibut in a buttered baking dish, pour the cheese sauce around them and bake in a moderate oven. 350 degrees, until the halibut is tender. Remove from oven, garnish with parsley and serve at once.

California Lima Beans Suited to Various Uses

Leftover Food Can Be Utilized in Range of Salads. Wise meal-planners these days have learned the versatility of the dried California lima bean with its ; wholesome goodness, its nutlike flavor, and its modest cost for everyday servings. Whether they come to the table in plain or fancy dress, hot or cold, limas are sure to hold the renter of any stage. Because they lend themselves to many meals and menus, a wise plan is to cook a ! substantial quantity of them at one time —at least enough to try one new hot dish and one new cold dish. Used in Salad The lima that has never appeared in all its plump pride, as the center attraction of a Peruvian salad has been denied the: greatest glory to W'hich a lima may ! come. Peruvian salad, though j simple to prepare, has all the dash | and charm which its name implies. ! Simply drain a generous bowl- ! ful of dried limas which have been ■ soaked for five hours or more, and cooked about an hour, chill and j mix with chopped staffed olives I j and small fresh green onions. I Place this mixture in the center , of fresh green leaves of lettuce—-or I i in the midst of a bed of curly en- I dive. Dress each salad with may- | annaise or French dressing. Top the whole with crisp salted peanuts. Served With Bacon For the new hot dish, try flank- | ing crisp Canadian bacon with 1 limas w'hich have been parboiled and baked in cream, and toppd with ; pimiento or chopped parsley. The lima makes an admirable setting for a platterful of crisp bacon or fried salt pork. Their simple virtues are much enhanced by generous servings of hot limas. If you have been really foresighted and cooked enough, you will be all ready for some tempting salads, too. For example: Mix drained, chilled liiftas W'ith a sweet relish—serve on fresh garden lettuce. Dice left-over ham or cold roast pork, mix with whole limas, an<

HERE P S THE SECRET —How OxydolSoaks White Clothes Snowy White So Fast . . . Yet Works With Utter Safety to Colors

THE makers of gentle Ivory give you this new and amazingly safe soap invention —Oxydol— a soap that soaks clothes snowy white without one bit of scrubbing or boiling. Yet, a soap so safe that, by comparison, it makes old-type fast-washing soaps seem harsh, hard on colors, and unlit for hands. Oxypol is the result of ar. exclusive patented process which makes mild, gentle soap much faster acting ... 2 to 4 times whiter washing. Just 15 minutes’ soaking to the tubful ... no scrubbing ... no boiling . . . and white clothes come so white it will amaze you. Thus Oxypol takes the last of the drudgery out of washday—yet works with utter safety

THE INDIANAPOLIS TIMES

serve with a boiled salad dressing or mayonnaise. A delicious molded salad may be made with lime gelatin, to which thinly shredded celery-cabbage, sliced radishes and whole limas have been added. FESTIVE TOUCH GIVEN BV GROWN OF LAMB Roast Prepared With or Without Dressing. For the very special dinner when something out of the ordinary is desired, .the crown roast of larr.b is an excellent choice. It is made from the double rack of lamb, with the rib bones pointing up in the shape of a crown. The crown of lamb is cooked by roasting. If the crown is filled with a dressing, the roast should be placed right side up on a rack in an open roasting pan. In this case, it is necessary to wrap the ends of the rib bones with salt pork or bacon in order to prevent charring. Place it in a moderate oven. 350 degrees, and roast until done, tw'o and a half to three hours. If the crown is not filled during cooking, it may be turned upsidedown. In this case, the rib ends need not be wrapped with bacon or salt pork for as the fat melts and runs down it will keep them moist.

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RECIPE OFFERED FOR GRAPE-NOG Fruit Juice and Eggs Used for Relief of Fatigue. Egg-nog made with grape juice is anew pick-me-up that is being served at tea time or to relieve afternoon fag. It resembles Italian zabaglione and is served hot, but in restaurants anud homes it is called grape-nog. This recipe makes enough for four: One quart grape juice, four tablespoons powdered sugar, four eggs, a dash of salt. Beat the egg yolks slightly, add the sugar and grape juice and heat slowdy in the top of a double-boiler. Do not allow the water in the under pan to boil; stir constantly and cook until slightly thickened. Add salt to the egg whites and beat until they are stiff. Pour the stiffly beaten whites into the hot grape juice mixture and beat until blended. Serve hot with a grating of nutmeg. BOILING SALTED WATER USED TO COOK CELERY Cream Sauce Containing Egg Covers Dish When Served. Crisp celery is so good eaten raw that it seems a pity to cook the inside stalks. Save these to be nibbled raw, cut the others into two-inch lengths and cook in boiling salted water about half an hour. Drain and save the liquid for soup. Cover the celery with a cream sauce made from 'two tablespoons of butter creamed into one tablespoon of flour and cooked in a cup of milk. Just before taking the sauce from the stove add a raw egg yolk. Mix with the celery, season to taste and heat thoroughly.

HOW TO MAKE CHEESE CAKE TOLD BY CHEF Member of International Group Offers Recipe. At c recent food demonstration in New York, to which famous chefs sent dishes that demonstrated unusual and appetizing uses for cheese. L. Paquet, chcf-steward of the McAlpin Hotel, contributed a cheese cake. Mr. Paquet is president of an international group of chefs, the Societe Culinaire Phiianthropique. Cheese cake is made as follows: Line a pan with six ounces zwieback crumbs mixed with six ounces sweet butter and a pinch of cinnamon. Keep a little of this mixture to sprinkle over the top. The other ingredients are one and one-half pounds of cheese, three-quarters pound sugar, one pint. cream, five egg yolks, one ounce flour, a pinen of salt and grated rind of an orange. Mix well. Brat the egg whites and add last. Pour into the pan that has been lined with crumbs, sprinkle with remaining crumbs and bake in a slow oven for one hour and ten minutes. Pan dressed —the whole fisn ready for the pan. minus head, tail, fins, viscera and scales.

Wfcateier / Stole*- 7 PI" r Y.U D. v J >,} Jf''/ ' j. rc° n ’l Miss - aa’y - Seal of \pproN - stock up with these fine foods 11 OU ‘ °* " GOLD MEDAL or PILLSBURY Check this list—for'quality , SCI jT| 11 D UUUUn'k U Jml 0 1 (M —for value — You'll Save! * | il low P rice—24 ' Lb - >a,k— 0 g iUH CAMPBELL’S can 10c . - ■ZriM irs ‘Palmolive 3-14. Puffed WHEAT, 2 19c A A . A a r rasters ‘Super Sods 3-25. Ciauber Girl p OWf ®r ki io oz. 9c K r L ?r p Lb - can|2c *BColt 3 R0,,5 23 c Drano c a „ 23c Mazda Lamps, G-E, Ea 15c | v "7 Rice Krispies KP^ gs 12c tj3if!!?oßil S Creamy, Tan— m C Pabst-ett Cheese, 'rk, 18c - B Crisco, r; |n' 63c? r „n 22c . a ■ ls% a I** Bisquick r gZJSSKU m 30e *|jm |l||lCll £le3nser i- Cans 1 Z)C Spaghetti H L r ; n i° s A ™S'cln lOc VMM B*, . &,*!! fa ■ M . - Crystal White Snap ~,,,, 3 Bars 10c Butter wisra ““ 34c • 1 w French Coffee .......... Lb. 25c -P fl A Coffee, Country Club Lb. 28c LOIF Bfi 3 B Lb n< W Ho ssc Lb -1 OC Margate Tea, n p g. | oc icvaiw Devil’s Food Cake, Each 33 c ■si ■ A A -Lb *7T Fresh Milk, Vitamin D.. .. , Quart 9c HOlir Av ° lKlale Z^T Bas l|C Candy Raspberries Lb io c Asparagus, c S ry S’.* *9c * Granulated 1 ffl , 4Q. & Beans 3 *££ 25C stockup 16 IU L 8 "fSJC Yeast, Fleishman’s . . ..... Cake 3c in F" Bowl Contains: mmu i TTT> 11 " ■ rBaChBS r and uUc i lge. 2 vhiiiiww PKG. ■p Makes a mild, full-flav- tM chipso pK ! Tea 'EE!' lo c | MEDIUM Tomatoes 325 c ivß ° ry mE&SS&Aw 2 BARS Large hTavy enamel I . Tdr n0 .2 1 f\ n CAMAY MIXING BOWLI Peas issja. lUc T £&££+-1 Crackers-2“15c soaps > Butter Crax s 22c 69c STRAWBERRIES Lamb Roast *1 g Lean Young Shoulder Red Ripe IQ c Lam |, Qhops uXlu* Lb 28C I I I Just the size for a OQ. LStTiD L6g delicious roast, Lb. *OG Bananas y r^ w 4 Lbs -19° Lamb stew vn!£'cu*pn!. 12 1 2c . Fancy Sugar_ Cured Tomatoes u. 19c Breakfast Bacon End'mu Lb 28c lOmaiOeS Lg Sl2C * IV Ground Beef Forloal l, 18c Carrots 5c p or k Sausage 22c Grapefruit ■l, —M. 4 ITc | Chickens 29c

20 Tons Liner Normandie’s Cooks Use Electric Range of Giant Size.

COMPARED with the tidy little range over which a woman fumes in her kitchenette, the cook sto\e on the new flagship Normandie of the French line is a giant, indeed. When the world's latest ship comes sailing into New York harbor the first week in May, one of the things wemen will be wanting to see will oe.the huge electric range. The range has 32 roasting ovens, each with a switch for different As many as 768 chickens can be roasted at the samb time. •It is 51 feet 3 inches long by 6 feet 10 inches wide and was made by the firm of Lidon in Paris. It weighs 20 tons, eight tons of which represent sheet iron and five tons are insulating bricks. Within the range are 1420 meters (almost one mile* of eiertri" wire, on which are strung 180.000 insulating porcelain beads, which serve 56 hot plates, each of which has a switch for three different heats. Each hot plate is 10 inches in diameter and reaches a maximum heat of 900 degrees centigrade. The power is 600 kilowatts. Fish salads can serve as a course at a meal and obviate more expensive dishes needed to supplement other types of salads.

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HALIBUT STEAK COOKED IN OVEN Individual Pieces Covered With Vegetable Sauce. Cut halibut steak into Individual pieces, put in a baking dish ia glass one looks best), sprinkle with salt and pepper, cover with thick vegetable sauce and bake about half an hour in a moderate oven. Prepare the vegetable sauce this way: Chop and cook togethir in butter or olive oil two large onions, one green pepper and a clove of garlic. Cook slowly for ten minutes, after which a cup of tomatoes may be added, then simmer for a few minutes. Add a clove and half a bay leaf. Just before pouring it on the fish thicken the sauce with melted butter into which a little flour has been stirred. C'hirkrn Hash Delicious chicken hash is made by combining a few cooked mushrooms with the chicken and using cream and chicken broth to moisten. Sca- ! son with salt, pepper and a few drops of vinegar. FRESH EGGS lr.h KeC‘. standard ... doz. Extra l.arse Eck* per doi. 3fl small Iresh F.kr per doe. -7o NOW—BABY CHICKS BOYER'S HATCHERY ■>&