Indianapolis Times, Volume 47, Number 220, Indianapolis, Marion County, 22 November 1935 — Page 30

PAGE 30

AMERICA SLOW TO ADOPT USE OF ARTICHOKES Tuber More Popular in Paris Than in Its Native Land. Even for persons who could afford to make the trip there is no need to voyage to France these days to enjoy the nutlike flavor of a good dish of Jerusalem artichokes. Nobody .seems to know just why they are called Jerusalem artichokes. ‘Knotty potato” would have been a better name—certainly more descriptive, it may be that the label they have is a garbled pronunciation of whatever the Indians called them when friendly aborigines first taught white pioneers how to cook them. Strangely enough, this American tuber, as indigenous as native corn and improved by 300 years of cultivation, has long been far more popular in Paris than in America. The following recipes may suggest to housewives dishes that the family would like: Artichoke Sandwiches Artichokes make appetizing sandwich fillings when grated raw, flavored with grated onion and Worcestershire sauce and mixed with grated cheese, anchovy paste, mashed sardines or watercress. They also come in prepared bread forms as rusks, raviola, noodles and chips. Artichokes in Casserole Scrub one pound artichokes with stiff brush. Boil until tender. Cut in small pieces. Mix with a cup of white sauce and put in a baking dish. Sprinkle with crumbs, grated cheese and melted butter. Bake until brown in a moderate oven. Artichokes With Cheese Stir half a cup of grated cheese into a cup of white sauce. Into this dip whole boiled artichokes, put them in a baking dish, sprinkle with grated cheese and cook in the oven until brown. French Fried Cut raw artichokes in oblong pieces one-quarter inch thick. Dip in flour and fry in deep fat. Raked Cut peeled artichokes in two or more parts according to size and place in cold water for two hours. Drop in boiling water, cook until tender, transfer to a well buttered oven dish, cover with bread crumbs that have been soaked in cream and oake until brown. Artichoke Pineapple Salad Arrange alternate slices of pineapple and cold boiled artichoke on er p let'uce. Douse with Thousand Island dressing and garnish with pimiento. Cabbage With Bacon One small head of cabbage, two j cups milk, two tablespoons butter, one tablespoon flour, four tablespoons grated cheese, eight thin slices bacon. Trim cabbage and cook, uncovered. in boiling, salted water to cover for 15 minutes. Drain and put in a shallow baking dish. Make a sauce of butter flour and milk and pour over cabbage. Bake in a moderate oven, 375 degrees, until cabbage is tender, basting with the sauce. When ready to serve, sprinkle with grated cheese and surround with bacon, which has been broiled until crisp. Slide under the flame in the broiler just long enough to melt the cheese. Serve from baking dish. Peas and hard-boiled eggs baked in white sauce is another substantial combination that is a good old standby in many families, but asparagus with poached eggs is not so common. Serve it with a fruit salad and fudge ice box cup. Asparagus With Poached Egg Put freshly cooked or canned asparagus on a heat resisting platter. Cover tips with grated cheese, a few drops of lemon juice and bits of butter. Season lightly with salt and pepi>cr and bake in a hot oven, 400 degrees, until cheese begins to brown. WTien ready to serve, top with poached eggs. Yellow Yolks A hen can transfer different shades of yellow to the yolk, depending upon the kind of feed she receives. Substituting white corn for yellow corn and limiting the amount of green feed tends to produce lightyellow yolks, according to the United States Department of Agriculture. Beef and Sauerkraut Place three pounds of beef in a baking dish and surround with a can of sauerkraut. Put in enough water to come half way to top. Cover with chopped onions, .prinkle generously with paprika ind bake two hours in the oven.

Poultry Is Cheaper Than Meat SPECIAL PRICES tor THANKSGIVING Leave l'our Order Now West Street Poultry Cos. 11 N. West St. 1.1-9669

ICANNEL COAL Ade luxe fuel for fireplaces. In bulk or attractive and convenient packages. At all Cash and Carry Ice Stations. POLAR ICE & FUEL CO. 2000 Northwestern Ave.

r EVANS •' ~ mm. FOR Alt, PURPOSES

NOVEL DISHES SUGGESTED FOR THANKSGIVING

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Butter, mace, sugar, grated lemon and brandy are used as a unique seasoning to lend new zest to canned peaches. After baking and cooling. the halves are. topped with whipped cream for serving.

Bit NBA Berries Any serious attempt to give anew slant to the Thanksgiving dinner ends only in disappointment because the peculiar charm of this feast is its fond memories and traditions. But there are little touches and accessories which will lend zest and interest to the feast without offending the most loyal descendant of a Mayflower ancestress. In fact, the ancestress with her spirit of adventure and daring would doubtless approve of them—of baked peaches, squash and walnut croquettes. Thanksgiving Pudding Four cups milk, l'/i cups broken crackers, 4 tablespoons molasses, 1 cup sugar, 4 eggs, 1 teaspoon salt, 4 tablespoons melted butter, Yi teaspoon cinnamon, IVi cups seeded raisins. Scald milk and pour over crackers. Let stand until cool. Pour boiling water over raisins, cover and let stand until plump. Pour off any water not absorbed by fruit. Beat eggs slightly and add to :racker and milk mixture with sugar, molasses, salt, butter and spices. Mix well and add plumped raisins. Pour into a well buttered baking dish and bake very slowly for two and one-half hours. Stir twice during the first half hour to prevent raisins from settling to the bottom of the dish. Serve with hard sauce or sterling sauce. Sterling Sauce One-fourth cup of butter, vi cup of light-brown sugar, 3 tablespoons of whipping cream, % teaspoon of vanilla. Work butter with a wooden spoon until very creamy. Slowly beat in sugar which has been rolled until smooth. Stir in vanilla and gradually beat in cream. Pile lightly in a dish and garnish with snips of candied cherries. Baked Peaches Eight large peach halves, 1 tablespoon butter, V-z teaspoon mace, grated rind of one lemon, Ys cup peach juice, cup sugar, 2 tablespoons brandy. Drain peaches from juice and arrange in a baking dish. Dot with bits of butter and add sugar, mace, brandy and peach juice. Grate lemon rind over the top. Cover baking dish and bake in a moderately hot oven. 375 degrees F, for 20 minutes. Chill and serve with a garnish of whipped cream. Squash and Walnut Croquettes Four cups baked and mashed squash, 2 egg yolks, Va teaspoon nutmeg, 4 tablespoons butter, 4 tablespoons cream, 1 teaspoon salt, 1 s teaspoon pepper, 1 cup chopped nut meats. Walnuts, pecans, hickory nuts or Brazil nuts are best in the croquettes, although peanuts may be used. Put squash through a ricer to be sure it is perfectly smooth. Beat egg yolks until thick. Add to mashed squash with seasoning, but-

H H e h r°y“ l mLme'f f * UT DEAR ' you USED L £ *- rg * '—MM/'J mv w.fe just raves 1 JZ ,LL PRINT PRESS OF OLD HAXiH KIND. THERESA / AND YOU SAY IT GETS \ ABOUT IT-SAYS IT'S A WHY EDITH. IT'S THE \ don't THINK OXYDOL'* MARY'S? I WASHED ) NEWS ' fIiC£ONE NOW,MADE CLOTHES ATO 5 SHADES ] \ MIRACLE HOW SUCH A WHITEST WASH I EVERfI c*pp fop rn\ ops Rc. U. S. Pat. Off. No. 100664 MILLIONS SWITCHING TO ■nibkivng <jiii i vmnw ■vr /gwg\ THIS NEW SAFE “NO-SCRUB” SOAP |At ■ •At last it’s been discovered— with greatest safety to colors and a fast-washing “no-scrub, no- hanefs. Even fine cotton prints, ll boil” laundry soap that’s really after 100 consecutive washings in I!111 serf eon clothes! . Oxydol suds, show no perceptible minute, to ttie tubful !. no tuictas long—as old-fashioned scrubbing, no boiling . . . and bars, flakes, or chips. Get Oxydol A\ 'rHlutiplul white clothes wash so white it will from your dealer today. - solTtimis in suds amaze you. JVet Oxydol works Intid ix Apwi bj M Htuitapiag bntMi .oca I.

i ter, cream and nuts. Mix well and i spread on a platter to cool. Shape as wanted and put in refrigerator until ready to fry. Roll in fine dry bread crumbs, dip in egg slightly beaten with one tablespoon milk, roll again in crumbs and fry in deep fat hot enough to brown an inch cube of bread in 60 seconds, r r 390 degrees, on a fat thermometer. It will take about three minutes to fry the croquettes. Drain and serve with a garnish of crisp parsley.

MILK LEADS AS FOOD FOR BUILDING TEETH * Contains Largest Amount of Calcium. Scientists have been saying for years that the presence of calcium in the diet is essential for maintaining a healthy condition of teeth and gums. Now they say that milk provides this element more amply than any other food, besides supplying properties to combat acidity. Science also harps away on the theme that teeth are the cause of illness and death as much as any other organ. This generation with its food fads and slimming mania is not drinking enough milk for proper body metabolism. healthy development, and prevention of tooth decay, scientists complain. Milk with its high content of calcium and vitamin A is the food provided by nature for this purpose as these elements are not supplied in the diet in any other food in so great a quantity. Baked Bananas Peel the bananas, split them lengthwise and roll in a combination of chopped nuts and cracker crumbs. Place in a buttered casserole and bake in the oven about 15 minutes or until bananas are cooked.

POULTRY SPECIALS 8 Marion Poultry Go. m 1022 S. MERIDIAN ST. m DREXEL 3441 gtjj ALL POULTRY DIRECT 1| FROM INDIANA FARMS Hj BOILING . _ fl Chickens, Lb. | 5 C §B§ Leghorn I FRYERS..Lb. 18c r|3 Fresh 1 EGGS Doz. 28c lip Large Assortment of Fancy fill Turkeys. Ducks, Geese ancl Hens.

THE INDIANAPOLIS TIMES

HUNGARIAN FOOD GIVEN PLACE ON WINTER MENUS Sour Cream Is Additional Item Used in Preparation. Chops cooked Hungarian style for a change would be nice to have on a night when chilly w'inds pep up the appetite of persons coming home from work. If the amateur cook, when she takes her apron off. would turn the radio on and have the good luck to find gypsy music, that would give just the right background for Hungarian dinner at home. A cup of sour cream is the principal extra item that goes into chops or cutlets prepared in the Hungarian manner. Without prompting from foreign cooks we are not apt, either, to serve bacon with our cuf-> lets. Meats, as well as cream, were

Thrive I | . on These 'as rOm ■ FRESH-LIKE jfgp) Strained Foods '"PO be sure of getting the finest ■*- strained foods for baby, just ask | strained s for KO-WE-BA brand! These fancy, garden - fresh vegetables are as smooth, tasty and fresh-like as if home prepared. They are cooked, B sieved and sealed under VACUUM, which retains more of the freshness, more of the vitamins and mineral salts. They are the best for baby and the easiest for you to serve. Nine varieties, packed in enamellined cans; ready to heat and serve as doctor directs. Insist on KO-WE-BA brand! If not at your Independent Grocer’s, phone us! Kothe, Wells & Bauer Cos., Indianapolis, RI. 4367. TSSRa \ ® j Prunes i f/^Me&nsThc AlsoStrahied CELERY

doubtless cheaper when such recipes were invented. But these are not extravagant. Cutlets, Hungarian Style One pound veal or pork cutlets, one-quarter pound bacon, one cup spur cream, one-half teaspoon paprika, salt. Have the chops or cutlets pounded lightly at the market. Sprinkle them with salt and paprika and let them stand while the bacon is frying. Remove slices of cooked bacon from the fat and put the cutlets in. Fry on both sides, pour off some of the fat, add a little hot water, cover the dish and cook over a low flame for an hour. Slowly drop in the sour cream, a spoonful at a time and stir it into the thickening gravy. When the cream is hot the cutlets are done. Hungarian Stew Cut two pounds round steak in rather small pieces and fry for a few minutes. Transfer to a saucepan containing two tablespoons of bacon fat, two carrots and two onions chopped fine, also a piece of turnip. Let the vegetables cook for five minutes before putting them in. Cook 6lowly for half an hour, add half a cup of sour cream and half a teaspoon of paprika and stew 10

minutes longer. A few minutes before taking from the fire add salt to taste. Apple Froth Press three or four baked apples through a sieve into a bowl. Add the whites of two eggs, a cup of sugar, a tablespoon of lemon juice and stir until it is thick enough for a spoon to stand in the mixture. Garnish with whipped cream.

®Now Open for Patrons of East Ind'pTs. STEINFORT’S REGAL STORE New—Modern—Complete 3504 East Tenth Street p ure Cane Sugar 10 Lbs 55c 25-Lb. Bag, $1.42 Yellow Cling, sliced Peaches 2 25c Our Mother’s Cocoa 2 & 17c I rnlP ~rie ri- w -ioc " u,k rr , , I.— Raisins 3 Lbs 20c You’ll want raisins—take advantage of Baking Needs at Low Prices this special low price and buy now. Swans Down Cake Flour 27c / v~, c Chocolate Baker's Premium *4-Lb. Cake 1 7c / TOMATn’e Coconut ■>"' can g c /* W knm . n bnn P SOUP / Spices Bce Brand 3 pk e s - 25c / price - an excepUo ai m / Vanilla Extract Regal Furc 2-OZ. Bottle I9C / Alirite ** C / Lemon Extract Regal Pure 2-OZ. Bottle fQq j j GOLD MEDAL / } -Ik m * m / FLOUR S ‘ A $1.19 / / 5-Lb. Bag, 30c 10-Lb. Bag, 55c I— ‘ ■ Rumford CRISCO | LET'S TRLK I Baking Powder Vegetable shortens ITURKEM Lg. Can 21c fMW ■ ■ Pound Can, 31c Diamond Walnuts Lb. 25c Me. 1-K.w Crop i!' th “S* ,?%£' . n< | j aac | . an Holiday Poultry obtainable. Kronen Wheat rkg. Qc bird<***„ V'Hvhi 6 ***** to make your Thanksgiving meal So Crisp—So Delicious a Perfect treat. May we suggest you leave your order early to Shredded Wheat 2 Pkgs. 23c ' ld '" !,ppoln cn - The National Breakfast ® RitZ Butter Crackers Lb. Pkg. 23c Dole ’ S R ° yal Just Eight for Parties PINEAPPLE Little Sport Coffee Lb. |7c SPEARS Quality in Every Drop _ _ _ _ .. For New Attractive Regal Coffee Lb. 23c Delicious Salads Rich in Flavor—Fit for a King No. 2 Spec. WHEATKRISPIES P k* 12c Talc “ Z|C Kellogg's ® GOOD LUCK ySaSI margarine CTC A\£ Round or Swiss i I ft Dat6d f ° r Frcshness 4# I Kb#AIV Quality Rounds LD. C 4% Cottage Rolls Armour-* Boneless, Smoked Lh 3J C Mm Lbs. J 9 C Link Sausage rur e Lb 25c • Canadian Bacon Amour* t ,_ Lb 24c Chili Bricks Armour 1 , Lb . Brick 2 5c -McKenzies PORK ROAST SfLb.l9, BUC ™ H R EAT Small Lean Tender rLwVi\ Pancake Flour 9 Pkz , i7CRANBERRIES Lb 19* ”” . ' Fine for Sauce or Pies. Sweet Potatoes Jersev 5 Lbs. 15c PENNANT Delicious Apples fancy 7 Lbs. 25c Celery Cabbage Each 5c * Ur Texas Grapefruit 70 size 3 for 17c Maple Calif. Oranges 200 size doz. 27c 1^ b - BANANAS "r 4 Lbs 25c —■■n.— , " 1 1 Fresh Churned tK Quart Genuine Wear- AAA RUTTED . I I Ever” Aluminum Sauce dilf.d DW 1 1 CIV V 7 Pan for one S.O.S. package . Golden , i ML top and 35c, sent to The 12' E ° U Lb - JO C S.O.S. Company .Chicago,Hl. per pkg I Hoosier Gold, lb., 39c II Gold Brook, lb., 37c RINSO S 1 3-25 c SUPER SUDS a For Speeding Dish Washing PALMOLIVE JljP Toilet Soap 3 Cakes'! 6C ■sudS Crystal White H u ar 3 for 10 C miulmfTmfl Prices Above Good in Indianapolis, Beec h Grove, Clermont, Mars Hill and Plummers.

CHOWDER RECIPE GIVEN Onions, Carrots and Potatoes Are Principal Ingredients. One-half cup chopped onions. 5 tablespoons butter, 2 cups each of diced raw potatoes and carrots, 1 cups water. 3 cups hot milk. 2 tablespoons of flour, 14 teaspoons of salt. Cook potatoes and carrots in salted water for 20 minutes. Cook onions

.NOV. 22, 1935

! slowly in butter until tender, stir In flour, then the hot milk. Add vegetables and,the water in which they were cooked. Keep hot for 20 minutes before serving. Scrambled Eggs Leftover cooked meat, fish, sow-1 or vegetables can be added to scrambled eggs. Good for luncheon or supper.