Indianapolis Times, Volume 47, Number 196, Indianapolis, Marion County, 25 October 1935 — Page 26

PAGE 26

MEXICAN FOOD DESCRIBED IN NEW VOLUME Almonds anti Raisins in Meat Balls Included Among Recipes. Meat balls enriched with almonds and raisins, vegetable soup with fruit in it, deserts flavored with tomatoes and onion, enchilada?. duck in sour sauce, chicken breasts cooked in cream, carrot souffle, tamales. tortillas. These are some of the dishes described in an exciting new cook book. ' Your Mexican Kitchen," by Natalie V. Scott It is called "the housewife's handbook of Mexican cookery," because it is adapted to American kitchens and things that can be found in American stores. There are chapters on cocktails and appetizers, soups, fish, entrees, poultry and game meats, vegetables, salads, sauces, desserts, tamales, tortillas, cookies, candies, pieserves and beverages. And <-urh beverages! Sky-Rocket, for example, as follows: Three limes, one and one-half jiggers tequilla, one-half glass water, one teaspoon sugar syrup. All this in a highball glass. Pill with cracked ice. The.se are sample recipes for everyday meals: Celery Soup With Olives Two cups diced celery, three tablespoons lard, one-half cup flour, two cups milk, yne-half small onion, 10 large olives, salt, pepper. Put the celery in boiling water to cover, add the onion, salt to taste, and boil gently until tender. Stone the olives and mince them. Heat lard in a double boiler, put in the olives and after they have cooked a few minutes stir in the flour slowly until it is very smooth. Add the celery, then the milk with two cups of the water in which celery was cooked. Cook for half an hour, stirring until it thickens. Chile Con Came Two pounds ground pork, eight small sweet green peppers, one tablespoon each of lard and flour, two cloves, garlic, salt,, two small hot green peppers tis desired). Stem and seed the peppers. Either toast them or parboil them. Boil the meat until tender in a minimum of water. Heat lard in a saucepan, stir in flour until smooth and let it brown. Grind the peppers as fine as possible and fry them in the lard and flour mixture. Add salt, stir in the meat and cook 15 minutes. Chicken With Pineapple Two young frying chickens, two tablespoons each of lard, mashed tomatoes, small seedless raisins, one chopped onion, one mashed pineapple, sugar, salt, pepper. Clean, wash and quarter the chickens and rub with salt and pepper. Fry them in lard in a covered saucepan. Remove the cover occasionally and move the chickens about so that they may brown evenly. When browning begins add onions and tomatoes and when nearly done add the pineapple, raisins and a little sugar. Deep Dish Pie Place a teacup upside down in a round baking dish. Fill the dish with tart apple slices, the same as for ordinary pie, scattering sugar seasoning or butter between the layers Add a little water, less than half a cup, cover with a top crust, brush with cream. Have the crust slashed at the center and pinched securely at the edges. Bake about 40 minutes. Serve cream and sugar with it. Coconut Tarts Line tart pans with pie crust and sprm’-’" a teaspoon of fir r in each. Make a filling with two eggs creamed with a piece of butter the size of one egg. Add three tablespoons sugar and enough coconut to thicken, about one and one-half cups. Fill tarts with this and bake 20 minutes in a iv.: ’.crate oven. Potato Salad Two cups sliced boiled potatoes, one tablespoon vinegar, one-half tablespoon chopped onion, one-half teaspoon salt, one-quarter cup mayonnaise, a dash of white pepper. Mix these ingredients, chill for an hour, pile on lettuce and garnish with slices of hard-cooked egg. Nuts Add to ,lam Nuts added to 'lmost any jam will Improve the flavor. One crpecially good combination is black walnuts and damsons. Try adding almonds to orange marmalade, and if you also use honey instead of sugar you will have a confection. Lamb in Casserole One rack of lamb, 1 glass whit" wine, 2 bay leaves, 3 cloves, onehalf pound peas. (1 white potatoes, 12 locks, 12 carrots, a few white turnips, one-half pound small mushrooms. Cook all together for two hours, keeping the pan covered.

Poultry 1* ( henper l Than Meat 1 HESS' IRs I FRIES 19s While They Last | Eggs Mr "ri,g r 25c Sw All ether poultr* at lnue*t West Street Poultry Cos. B 11 y. West St. 1.1-966 H

M Air Conditioned I ICE Refrigerators For Safe Food Preservation POLAR ICE & FUEL CO. tOOO Northwestern Ave.

HWi FOR Ail PURPOSES

PEAR SALAD 12 marthmallow* *8 halve* canned pear* I .■ cnp chopped nut* *2 cup chopped ral*in* 2 tablespoon* lemon Juice Few train* of salt Cut marshmallow in eighths, using scissors dipped in water. Chop nuts and raisins separately, then together. Add salt to lemon juice. Combine these ingredients and chill. Add a few drops of pink coloring matter to can of pears and let pears stand in juice just only until they are delicately colored. Then place a mound of the other mixture on each chilled salad plate and top with one of the tinted pear halves. Serves six to eight.

NEW BOOK CONTAINS RECIPES FOR DRINKS Nearly Every Liquor Listed in Du Bouchett Volume. Many, Blanc fz Cos. announces the 1036 edition of the Du Bouchett Cocktail Recipe Book. This twocolor. 32-page book conatins more than 100 authentic recipes using almost every known liquor. Every recipe was tested at the Du Bouchett Cocktail School by a committee ot bartenders before it was included in the book. A number of pages are devoted to correct glassware, bar accessories, what to serve on different occasions, general mixing hints, appropriate toasts, appetizers for cocktail service. most popular drinks of the day, and "Here's How," as said in other countries. More than 1,500.000 books are available to liquor dealers. The books are available without cost. REDUCE OR GAIN WITH VEGETABLES AND FRUIT Calorie Content Controls Selection for Either Purpose. Vegetables and fruits are important for their food value, no matter whether you want to reduce or to gain. But you choose them according to their calorie value, and you regulate the size of the serving. If you are reducing you lean heavily on the low calorie vegetables and fruits, such as cabbage, squash, leafy greens of all kinds, melons and the juicy fruit. If you want to gain weight, eat more of the high calorie vegetables and fruits, such as potatoes, sweet potatoes, beans, peas, avocados, bananas, olives, prunes, figs and raisins. Remember that all vegetables and fruits can be fattening if served with rich sauce. Salt Sugar Icings When making either powdered suga>- or butter icings, be sure to use a generous dash of salt to bring out the other favors.

■LI m lAI m FOR EVERY IN C if 9 DOG OWNER TAKE ADVANTAGE OF THIS AMAZING BARGAIN Large size package of Prest 0’ Meat, retail value . 350 life Prest O' Meat Sky-High Bouncer Ball, retail value , 500 rj Total value . 850 BOTH FOR 390 THIS WEEK ONLY />J Thousands of dog owners have changed to Prest O’ Meat—the St" I crunchy sliced dry food. We are making this offer to acquaint you, too new r -type dog food. The offer will expire Nov. 2. f t' S ° cou P on >e^crvvr today and present it to your local grocer. § J *"You will receive your large size package of Prest O’Meat, and l /m jC the fastest, hvest Bouncer Ball in the world for only 39c. mm it “ V Insures Your Dog’s Health—Economical to Feed -fj V Prest O’ Meat is a complete balanced diet of beef and 13 other ingredients. Your dog requires nothing else. It is the *** (iJr result of twenty 7 years of experience in dog breeding and feeding. Prest O’ Meat is in crunchy, sliced dry form. You don’t have to open cans, do any mixing, have any pans to wash. And it yy \ is by far the most economical, health-building dog food you can on g' t^me tests have proved that one 35c package of Prest O’ \p r ' ■ ■ vMeat is equal in food value to eleven 10c cans of ordinary dog food. \||fe|P PREST f'MEAT anc * ers Foods, Inc., Chicago Famous Prest O’ Meat “Combination of Foods” THIS COUPON WORTH 460 \ Beef and liver...milk...vegetables...greens.. bone— _ . . , cooked cereals...bran...yeast...cod liver oil...salt rrcsent this coupon and 39c to your grocer. Gt one large size package or ■ ...iodine...barley malt syrup...corn syrup Blended i n scientifically correct proportions. Contains active Prest O’ Meat, value 35c, and one Prest O’ Meat Sky-High Bouncer Ball, value 30c. • vitamins A-B-C-D-E-G. Also "starch-splitting” ■ enzyme vour dog does not naturally possess. Re- 89c value for 39c. Only one to a customer. This offer end s November 9 nd ■ ouces feeding costs 70%. ■

Available at Kroger Stores—City Foods Stores—National Brands Stores—lrga Food Stores— Independent Grocers—Hook Dependable Drug Stores

Emergency Shelf List. If we could always tell when the unexpected guest is due or when the groceries will fail to arrive in time for the quick mr'al, we might not need an emergency sheif. But since that is impassible, how about stocking up now on soups, cans full of spaghetti, chicken and stew ready

Want YOU F Frlto Taste These Ne w Soups” ]SJO wonder your Independent Grocer is eager for you to try the new KO- -j O 6 Cream Soups: Aspara-WE-BA Ready-to-Serve Soups! He knows ■ & us - Celery, Mushroom, that once you discover they’re so easy to K serve, so delicious in flavor and so eco- j tabie-Beef, Onion, oxtail, nomical to use, you’ll want no other kind. Noodle, Black Bean and N Vegetable. 15c size cans. So take a tip from a man who know3 p. Also- Fancv chttt rnn his soups, and enjoy a new treat tonight. D Carne. ready to serve Better get three or four different kinds S ioc and 15c. —try cream of mushroom, asparagus, spinach and onion, or any others you ~ ness and fresh-like taste of fine homemade soups; rich, appetizing and wonder- PlßteL A " fully wholesome. They're made right *w*' ""frgr & I here in Indianapolis, from crisp vegeta- J||f hies, prime meats, sweet cream and pure fmt seasonings; all blended and cooked to m MSt'M I perfection—just as you would at home. I||f 'JMjPIBSr/ You're missing the best in soups this season, if you're not serving KO-WE-BA Jp Home-Style Soups regularly. w/mm Your Independent Grocer 13 READY-TO-SERVE j SOUPS

THE INDIANAPOLIS TIMES .

prepared that will produce one-dish meals in a jiffy, breads, cakes and desserts al mixed, and relishes to pep the meal up? Gives Brown Crust Brush loaf of bread with melted shortening before baking to get a fine, even brown crust.

Ham Salad One-half cup mayonnaise, one cup boiled potatoes, diced, one-half . cup cooked peas, two cups cooked I ham, diced, two chopped pimentos, one-half cup celery, diced, one tablespoon chopped pickles. Mix lightly and pile on lettuce leaves.

©REGAL STORES \ Ti s pkg. of \ Vflir CAMPFIRE for 4 Q [MARSHMALLOWS lyC B A carload purchase of Hershev Products S Brings You these Low Prices. lIHH Cocoa ..jr£ “ 12c I ira MiLD . and B MELL ° w vb- 10c I *** Coco. Syrup | IQc / "Hr.vffi I SUGAR Pure Cane 10 Lbs, IP I II D our Magnolia Jt -Lb. f LwUl\ Good Quality AIHH Bag #jC PEACHES 2 25c Pineapple Spears 23 Little Sport Coffee Lb. 17c Corn 2 ns - 15c Quality in every drop Heart of Indiana Regal Coffee Lb. 21c Peas 3 57ns 25c Fit for a King Good Quality Standard Instant Postum Can 25c Chipso Large Pkg. 19c Butter Cookies Pkg- 10c P and G Soap 4cakesl3c National Biscuit Cos. Regular Size Wheat Biscuits Pkg 10c Shinola shoe polish can 9c Kelloggs Jet Oil, Bottle 12c SWANS DOWN sx. 27c LOG CABIN SYRUP m 25c Suggestions for Halloween Party Foods Pumpkin Pumpkin l'ie Spice, J’kg. 10c mjlj |||j| , | ijlj * Mince Meat RE * ai 29c £l li Rich —Delicious—Brandy Added - T \y with 2 packages Candy Corn 3 color %-Lb. Sc EAGLE CL^AMSER Sure Pop, Pop Corn 2PkgS.l7c anddl Kitchenware I Regal Olives Qt. Jar 29c Pan and 2 pkga. Cucumber Slices 28-oz. jar 19c 30c value | JJc Cream Cheese &At? Lb - 19c * r p§] 11 ??; |V>’ *- J CAN Al c Nv . Compare Shortening I SCO tO) A lC} lj t lllil [) p„t 25c Woodbury's 3 Cakes 25c E>onom> Soda Fresh Fruits and Vegetables CRACKERS . ___ __ w T _ _ _ 2 Pkg. i9c APPLES “r 6 -23 c For Your Halloween Parties nnrr . F | Grimes Golden 6 Lbs l7c DINNER Yellow Onions 4 Lbs 10c The Perfect Dog Food JuiTlbo Celei\ Lchs 9c Calif. Oranges Med. size doz. 19 C 3 25< | POTATOES 15 ■ 19c Johnson s I BUTTER ..... ssr,,s\, 30c B_ . \a M a Hoosier Gold Butter, Lb., 33c Paste WAX I I The Finest Finish Wise Hugs in Meats for Floors, Furniture. Woodwork, SAUSAGE S5 pS Lb. 33 C p ounc j C Serve with hot cakes for breakfast c “ • VEAL CHOPS * 25c SEMINOLE Veal Roast Lb. 22c Veal Stew Lb. 15c Toilet Tissue ' Frankfurters Large Juicy Lb. ISc A Rolls 25c 0 For Halloween Festivities Star Hams Armours Lb. 29c BROOMS Whole or Shank Half .......... 27c SHORTENING “ 15c — Scoco—Pure Vegetable Above Prices Good in Indianapolis, Beech G rove, Clermont, Mars Hill and Plummers.

OCT. 25, 1035