Indianapolis Times, Volume 47, Number 220, Indianapolis, Marion County, 22 November 1935 — Page 31

NOV. 22, 1035

RESTAURANTS STRESS FOOD COLOR APPEAL Three-Fourths of Items on Menus Chosen on Eye Basis. CHICAGO—CoIor appeal has become so patent in the world of food that fully 75 per cent of all fr>ods displayed in restaurants are selected because they look stood. The foregoing was disclosed in a nation-wide color experimentation survey conducted by the John R. Thompson Cos., national restaurant system It is only after the eye has been pleased that the factors of taste, nutritive value and digestibility assert themselves, it was found. There are definite psychological and physiological reasons for color appeal in foods, the survey demonstrated. The sight of temptingly tinted food produces a pleasing effect. At the same time the salivary glands are stimulated into unusual activity and the free flow of gastric juices sets up the pangs of hunger. Many Hues Attract Red, green, golden brown, yellow, cream, pink and tan exercise the greatest eye appeal, it was shown. It was also found that various combinations of these colors and the combination of neutral tinted foods with those more highly colored, increased sales radically. Tomatoes of a rich red were found to move more rapidly than those of lighter color. Other foods, including salad combinations, enjoyed greater demand when decorated with slices of red tomato. During the Thanksgiving and Christmas holidays the highly colored cranberry was found to be a distinct sales asset because of its eye appeal. Garnishes Liked Demand for cottage cheese was found to increase w'hen it was garnished with a few slices of a colored fruit or vegetable. Sauerkraut sales were stimulated by display with browned, crisp appearing frankfurters. Many other food items increased in sale when combined in palatable and contrasting colors. Meats and fish moved in larger quantity when prepared with garnishes that heightened eye appeal. Bakery goods sales increased when prepared with more color and shine. Cake icings in pastel shades, a glaze on bread rolls, glossy chocolate coatings on various types of sweet Roods and certain types of fruit pies baked with strips of crust so that the fruit was visible, all tended to increase consumption. While color demonstrated its value in food selection, the experiments disclosed the danger of overstepping the line. Too much color in association with certain foods was found to be repellent, because of unnatural and unpalatable appearance. RECORD HIGH REACHED IN CITRUS FRUIT SALES Value of Crop for Season Recently Closed Is 5141,000,000. h 7 / imi s Special LOS ANGELES-The CaliforniaArizona citrus industry sold 108,616 carloads of oranges, lemons and grapefruit, an all-time record volume, for a return of $97,439,401, 1. o b. shipping l point, in the lace of unusual marketing problems, Paul S. Armstrong, general manager of the California Fruit Growers Exchange, says in his annual report for the season ended Oct. 31. Shipments were 20.000 ears ahead of last year and returns increased six and one-half million dollars, the delivered earload value of the crop reaching $144,411,851. Bread and Jelly Pudding Cut bread into half-inch cubes and measure four cupfuls. Add enough milk, about one cup, to soak up the bread and to soften each piece slightly, but not to make it soggy and lose its shaoe. put these cubes of bread softened, into a buttered it one inch deep in the dish. Co>. .vith a layer of marshmallows, each one spread thickly with jelly, such as currant or raspberry. Cover with remaining bread, and with another layer of marshmallows spread with jelly. Bake at 300 degrees in a slow oven, about 25 minutes. Milk for Beauty Eat vegetables, fruit and drink milk—a quart a day. You can take ofi weight this way and you'll find you have unsuspected energy and pep. your eyes will be bright and elear and you'll feel- on top of the world. Drinking milk is easy beauty treatment. Burning Bread i wo slices of bread are burned up in an hour of typing, tailoring, singing or knitting. A day of such ’ oor would require the energy of a whole leaf of bread. And so on, down the line, burning up more bread. Applesauce and Cider Dissolve L package lime gelatin in i cup boiling cider and add l’_. tablespoons sugar. Add 1 cup cold eider and 1 can applesauce. Freeze in refrigerator trays or in ice cream freezer.

E3HB . . . . 200 Delightful Ways to Sene It .. . —N the name of the colorful new Rice Rook. Picked with tatty tested recipes—interesting menus! Tells how Rice extends flavor of other, more expensive foods. The coupon will brsng TOUR copy! MAIL THE I COUPON L - NOW I I’• * ; I Home Economics Deportment • ; Southern Rice Industry, New Orleans Li I . rieise send tree "RICE-200 Dt<,gi>tr*i U j>, ■ • m Strn It Also please send "Rjct 11 j Cti.J i • I Dm, 'it fhecked here. □ ; • Xar/_ J • arris • ; 0 ‘l~ Sum MM j

BRAZIL NUTS FLAVOR BAKED MACARONI

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A topping of chopped Brazil nuts adds not only to the flavor of savory baked macaroni, but to the nutritive elements as well.

Recipe for savory macaroni is as follows: Five ounces macaroni, 3 quarts boiling water, 1 teaspoon salt, M pound cheese, 1 cup chopped Brazil nuts, 2 cups canned tomatoes, salt, pepper, sugar. Cook macaroni in boiling salted water until tender. Drain and

Man’s Taste Turns Most Often to Hearty Soups

American Variety Classed With Best of Any Nation. BY CROSBY GAIGE Times Special Writer I am strongly partial to soups w'ith personaltiy and distinctive character, however mongrel the ingredients and uncertain the genealogy. An insipid, watery soup that is neither a wholesome drink nor a nourishing food spoils my gastronomic mood. After years of observation and experiment I can attest that my attitude is typical of the healthy masculine .aste. We demand an honest soup with a nutritious base, genuine flavor and robust body to it. If you value the good will of your men folk and male guests, provide a soup that they can remember with a watering mouth. You can recognize a nation almost more easily by its soup than by its flag, is there anything more Italian than minestrone, anything more Russian than a borscht? As for the French, it is true that they have some reputation for painting, literature and love making. But their chief claim to fame—at least for those of us who have penetrated below the surface of their life—is in the vineyard and the soup kettle, the pot-au-feu. We Americans need yield to no one for our soups. Many a time I have felt a thrill of chauvinistic pride as I prepared a New England clam chowder, it has more effect on my patriotism than a parade with fifes and drums. Clam Chowder You first catch your clams—three dozen of them—and then you steam them. I need not say that it is highly important to save the liquor that oozes from the shells. Next you chop the delicate pink bodies into smallish bits. Next you mince about half a pound of salt pork and pan fry it in a good-sized steel pan. You have already cubed five or six potatoes into small dice and have sliced three small onions and six shallots with their tops. Into the kettle of sizzling pork go the potatoes, the onions, the shallots and the clam juice. Let ’em boil for about a quarter of an hour. Then add the minced clams, a good ha If-teaspoon freshly ground pepper. a teaspoon of salt,, a quarterteaspoon of powdered thyme and the same amount of sweet marjoram. Four tomatoes cut into small pieces are put in also. Boil all of this for nearly 20 minutes. In the meantime you have made a white sauce of two tablespoons of bacon fat. three or four tablespoons of flour and two quarts of milk. This is brought nearly to a boil and added to the clam mixture, which has now cooked its twenty minutes and has been removed from the stove. It should be served at once. Onion Soup On (he back of the electric range my round-bellied marmite has been simmering gently, extracting the essences from a shank of beef with plenty of marrow bones, a veal bone, a quarter of a cabbage, two turnips, four carrots, half a dozen small onions and a bouquet of parsley, bay leaf, a sprig of thyme and sweet marjoram and the tops of a bunch of celery. The resulting stock has been skimmed, strained and clarified. In the meantime four pounds of onions have been sliced into thin, translucent segments, having the texture of curiosly patterned white jade. A scant cup of Spanish olive oil has been put into each of two stainless steel frying pars, and there the onions are sauteed with a touch

Golden Grain Butter __ 33c Eggs in Cartons, 2 Doz. 55c Cheese Cream or Brick 19c Beef for Boiling 9c Fresh Picnics 17c Beef Pot Roast I2V2C Center Cut Pork Shldr., 19c< Beef, Shoulder Swiss 16c Fresh Cottage Butts 23c Beef, Round Swiss 19c Pure Pork Sausage 17 1 / 2 c Veal Breast, Chops, !2V 2 c Back Bones 3 Lbs. 25c Veal 15c Shoulder Bones 3 Lbs. 25c Lambic ut Hilffntrifr -WVTjwta.x-.-.-L-L-. n_r, :i Smoked M-5496-5497 Picnic, (RENWALD'S ; mi/. QUALITY MEAT MARKET WUF £ 10/2V 5 26-28 N. Delaware }

; blanch. Arrange in a buttered baking dish, baking in alternate ; layers with nuts and thinly sliced , cheese. Rub tomatoes through a i coarse sieve and season with salt and I pepper and sugar. Pour over maca- ! roni mixture and bake 25 minutes in ! a moderate over. 375 degrees, or until the cheese is melted.

CREAMED OYSTERS 4 tablespoons butter 5 tablespoons flour 1 teaspoon salt Pepper 2 cups milk 1 pint oyster 1 cup diced celery 1 pimiento or 1 teaspoon paprika Melt butter, stir in flour, salt and pepper and when well blended add milk. Stir over a low lire until smooth and thick. Boil one minute, add drained oysters, celery and minced pimiento or paprika. Cook gently about three minutes until the edges of the oysters curl. Serve at once on hot toast, in toasted bread cases, or in patty shells.

of salt, a sprinkling of freshly ground black pepper and a bit of cayenne, until they melt into rich golden fluency. In the oven, meantime, a small, individual casserole for each guest has been brought to a high degree of heat. A slice of French bread has been toasted for each casserole. Into each of the casseroles goes a generous helping of the onions, then a n ample supply of the stock, next a slice of the dry toast and crowning all a teaspoon of grated , Parma cheese. Most recipes call for putting the casseroles into the oven for 10 minutes, but I do not do this, as I find that it tends to make the cheese stringy.

Special for Sat. lIVE Ducks and Geese u. 18c | All sizes. and up LARGE EGGS..Doz. 27V 2 g Wp have a large selection, of | Turkeys. Chickens, etc.—at amazingly low prices. Shop early for our best selections. DREXEL 3030 CAPITOL Poultry Cos. 1018 S. Meridian Open Sunday Till Noon All delivery orders must be in bv ; Monday evening—as we deliver on - Tuesday only. apples! New York State m Grimes Golden 60c I Bushel Basket Baldwin . . . . 65c 1 Bushel Basket K§ POTATOES [1 OHIO R v.K" i HAM ILL Bros. B 230 Virginia Ave. if

THE INDIANAPOLIS TIMES

w on I I / giving dinner! Shop at Kroger’s for all I your needs! You save and, remember, Hi ■ Bj ■ SF% “Complete satisfaction or your money Hh| B ■ ■ m m back.” r Lb %J? 1%. JEWEL COFFEE “ 15° SALS DANE SUGAR b i 10 53= GOLD Medal 24 l s 1 ,!! TUNA FISH 2 19° flour .tars. 24-. 89 PUMPKIN STMS 3 s "““ 25' COUNTRY CLUB 24 ~ 99° CRISCO 355 c flour 24 75* m a n SWANS DOWN t* 27* i nunto * SO FT AS i! K **. 27c RAISINS Seedless lb. bag C " """ "" "" LatoniaClub UCD rD AfP SHORTENING Swift ' s jewei 2 ibs - 29° ginger a atciiq o oe ALE FRUIT IjH 1 oilr Tast^Zestful -J tee- 14 ‘ 0Z - bottles /He Pure, Sparkling-The Life of the - A - r Is mm H mm mm Party, Also Rocky River Beverages. HEINZ SOUPSSS2 25c SJOCOA Our Mother's 2 15° ™* 79^ ■ " Vacuum Packed in Rum, each 99c Plus 2c Bottle Deposit CRACKERS ™“* 2 ,ii “ls c seminole oleo MOTOR OIL'-H?r 2,90 c •*•** 4~ 25 2.-25 c CfiPC v ln ,00 Milk 4 & 23c Mixed Candy 10c rll I*l No. 1 Quality Storage doz. J Q Country Club Big Variety Mincemeat 15c Chocolates . 10c 0% Jp- fj M jjf% 0% 0% | ftl A A SMI Lady Betty Old-Fashioned Drops—Assorted, lb.. l!)e SMLmU UKtdOINU Embassy qt ' ZOC Olives #*o,.j.r 19c Premium loc if SWISH" I 1 HI All Os o P”* Angel Food Cake ch 39c Fleischmann’s 3 C m Aift L L HUUXt coffee /he 13_Egg Yeast ~ Buy severai cakes - i\ WW LaLnb HU (JOE. French Brand • 21c Nestle’s 2 &£■ 25c ® H <f 9?* jS i®® “BF Hot Dated Coflee Chocolate Bars 0 ALUM LI Baking Powder Lb. Can 23c Coffee .b. 25c Bread 10c Country Club Vacuum Packed Country Club Twin Premium Chocolate For Thanksgiving Baung bar 17r Margate Tea ia.ib.pkg. 23c Fresh Milk v 9c and Desserts If O Orange Pekoe and Pekoe Vitamin D—Pasteurized CRANBERRIES yy see. 16*° Milk-Fed Sweet Potatoes 4 -15° Veal Roast A Indiana Medium Jerseys s>. |4c BeforT you buy a jYo h* ** Rolled turkey remember this: l ***?S Grapes Fan £,“ a 2 15 c n % s \ Id. £~i c for 5H Oranges 03. ill** / M Wl Jlslgoo Sweet, Juicy 4iO b Armour's Ring mn C - TURKEYS are sold / HpjN Hickory Smoked mDC ONLY at Kroger's, Grapefruit 1 "”3-17. C o,ned b~< -iu ■ Iceberg Lettuces 2 “*l3 Fish Filletsic OYSTERS B Fres-shore Gabbage *SSs£ir >■ 2c Herring Fresh Lake . 10c SoUdp cK qt || APPLES 6 1M -15e nr p r Smoked Picnics I Delicious E wVA,i!ls? **• 5 M BCCn Drfsuircie'd lb . If, Wk Shankless Mm I ja Wi ■■■ Always the same. More economical. Bet- §j|s| la# I 1 I M\ M La ter flavor. Juicier. Government inspected. kA • . ■ I am I Lh If you enjoyed that roast or steak last week |Vl| HCGITIO3T , . >' ou can depend on your next being the |&8 L. S. No. 1 Round White same quality. Armour’s I|B _ Bulk Jtm bS ’ WiM 1 5 21 c food baskets in All Russet 1 A Ib - 07 The gift that makes worth living. 98c and up lUflillw Potatoes | bag / C at all stores or call Food Service Dept. CH. 5162.

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