Indianapolis Times, Volume 47, Number 292, Indianapolis, Marion County, 14 February 1936 — Page 26

PAGE 26

COOKING HINTS SHOW WAY TO LIGHTER WORK Use of Seasonable Foods Suggested as Path to Economy. BY MARY E. DAGUE NEA Servtc* Writer One of the crimes of modern times is the stuff that is served ehese days in certain homes under the rxane of food. The dreadful things that are done to good materials, in spite of all the help that science gives, are legion and should be avenged somehow. I say, as I've always said, that anybody with intelligence who wants to cook well, can do it. There are tricks in all trades, and if you are going to cook, you must learn them. Use of seasonable foods is one of the surest and easiest means of economy in meal planning. Although the markets offer all variety of produce throughout the year, the cast varies at different seasons. Long-distance shipping, involving refrigeration or applied heat, naturally costs money and increases the price of foods. While these items are desirable from the standpoint of good nutrition and the variety they add to the menu, cheaper fruits and vegetables must sometimes be substituted for economy. Combining Two Days’ Work Extra cooking and baking done one day makes it possible to do less the following day. This is an economy of both time and fuel. For instance, it takes comparatively little more heat to cook enough potatoes not only for mashing for the immediate meal, but for creaming for the next day. It’s a decided saving of time to make enough salad dressing to last for several meals. A roast large enough to serve hot one day, slice cold the next and finally make into hash or stew, effects a saving of money, time and fuel. One-dish main courses mean a very definite economy in dishwashing. The old-fashioned boiled dinner, casserole of meat and vegetables and meat and vegetable pies are examples of nourishing onepiece dishes that require little watching during cooking and leave a minimum of serving dishes and cooking utensils to be cleared up after the meal. Meat and macaroni pudding is an excellent one-piece dish. Serve it with a salad of French endive and kumquats stuffed with cream cheese. Meat and Macaroni Pudding Three cups cooked macaroni, 11/2l l / 2 cups finely chopped lean veal, 6 mushrooms (optional but good), 2 cups canned tomatoes rubbed through a sieve, 2 tablespoons butter or other fat, 1 teaspoon salt, Ta teaspoon pepper, 2 hard-cooked eggs (optional). Melt butter and add mushrooms cut in small pieces and veal. Cook over a low fire for 20 minutes. Add salt and pepper, sifted tomatoes and cooked macaroni. Turn into baking dish and bake 20 minutes in a moderate oven (350 degrees F.). Garnish with slices of hardcooked eggs and serve from baking dish. HERE IS WAY TO MAKE FINE CRANBERRY JELLY After Boiling Twice, Pour in Molds and Put in Icebox. To make fine homemade cranberry jelly, add one cup of water to two cups of the berries. Boil for a minute or two (only until the berries split), remove from the fire and strain through a rather coarse sieve. Add a cupful of sugar (always add as much sugar as you did water), bring to the boiling point again, remove and put in mold. Set in icebox to cool. Washington’s Party Cakes A smart idea for a George Washington birthday party is polka dot cakes. These are small cup cakes with white icing and polka dots of red candy. Garden Style Cream Soups Combine bits of leftover cooked vegetables to make a cream soup, garden style. The family will like it and the soup will take the place of several vegetables in the menu.

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Fred E. Crastreet (above) has been appointed general manager and director of sales for Henry H. Ochiltree, Inc., food brokers, of 221 W- Georgia-st, it has been announced. Mr. Crostreet has been well known in the Indianapolis food business here for 25 years. For several years he was sales manager for the Indianapolis branch of the Kroger Cos.

SERVICES ARE HELD FOR NEWCASTLE MAN Guy Albertson, Merchant Tailor, Was Former Elks’ Ruler. Times Special NEWCASTLE, Ind., Feb, 14. Funeral services were held here today for Guy Albertson, merchant tailor, who died Wednesday after a brief illness of pneumonia. Mr. Albertson, who was 53, was a native and lifelong resident of Newcastle. He was a former exalted ruler of the Elks and a charter member of the Moose lodge. Surviving him are the , Lilian; a sister, Mrs. Myrtle C der, also of this city, and a niece, Mrs. John Stewart, Odell, Ind.

Fritters Win on Menus Dish of Nineties Appears Accompanying Meat or as Dessert. In the Gay Nineties, when the seven or eight rich, elaborate courses usually sent the guests away from a party suffering various degrees of discomfort, clever cooks used to make a point of fritters served as an entree. Now fritters are back again and highly thought of as an accompaniment for meats or for dessert —say peach fritters with red raspberry sauce or apple' fritters with fresh maple syrup. Meat fritters use up left-over meats and are served with tomato or celery sauce. Vegetable fritters go well with creamed vegetables of contrasting flavor —cauliflower fritters with creamed carrots, for example, or corn fritters with maple syrup. Chicken is the meat for these. Fry at 360-390 Degrees In making fritters, the material is added to the batter or it is dipped into the batter. Both are fried in deep hot fat. If the fat is too hot, a hard crust is formed, which acts as a non-conductor of heat and the outside gets harder and darker while the inside remains doughy and uncooked. If, on the other hand, the fat is not hot enough, the fritter sinks to the bottom of the kettle, absorbs too much fat and turns out pale and soggy and untempting. The right temperature is between 360 and 390 degrees F. Better use a thermometer, but if you haven’t one, drop an inch cube of bread (not crust) into the hot fat. It should turn a golden brown in 60 seconds. To test fritter batter, drop a teaspoonful into the hot fat. If it holds in shape and rises quickly to the top in a round ball, it is the right thickness. If it spreads, add a little more flour. Fritter Batter Two eggs, Vi teaspoon salt, % cup milk, one cup flour, one tablespoon melted butter, two teaspoons baking powder, one or two cups added material. Beat eggs until very light. Beat in milk, salt and melted butter. Mix and sift flour and baking powder and stir into first mixture, stirring to make smooth. When thoroughly blended, add the material wanted or dip pieces into batter until they are completely coated. Sometimes the added material is such that more flour will be necessary, as Is the case of left-over canned corn. The milk used in the first preparation of the vegetable naturally thins the batter. Wherever fresh fruit is used ift

PRICES LOWER IN FOOD MART DESPITE COLD Firmer Prices and Better Business Is Expected on Week-End. With the market less active than in recent weeks, price movements tended lower on Indianapolis commission row ibis week. Few moderate upturns were registered in various groups, but these were offset by sharp declines in others. The continuation of subzero temperatures failed, however, to stimulate prices. This was largely due to a slight letup in demand. With forecasts of a recurrence of the extreme cold wave some dealers have predicted a firmer price trend for the week-end. A further decrease in both cranberries and grapes featured fluctuations in fruit. C. C. Howe cranberries sold at $3.25 a box, and grapes at $3.50 a lug. Florida strawberries cut three cents a pint. The first shipment of the season was received last week. With a fairly heavy supply on hand at nearly ail markets in this section, apples continued unchanged. Pears, limes and bananas also were steady. Vegetables were more active and prices' ranged from 50 cents lower to 25 cents higher. The largest decline appeared in mangoes, which sold at $5 a crate. This was followed by a drop of 25 cents in carrots. Both declines were attributed largely to liberal supplies. Hot house cucumbers also were weak, selling at $1.35 a dozen, a drop of 35 cents from last week. Potatoes, including Michigan Round Whites, Main Green Mountains, Early Ohios, Cobblers and Idaho Russets, ranged from 15 to 25 cents higher a hundred. The smallest advance was recorded by tomatoes which were up 5 cents to $1.40 a 10-pound box.

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the fritter, it should be cut in paper thin slices that it may be thoroughly cooked by the time the fritter is done. Canned fruit should, of course, be drained from its juice before adding to the batter or dipping it into the batter. The juice can oe thickened and used as a sauce for the fritter. Pineapple fritters served with grilled Canadian Ipapon and succotash make a pleasant meal for a February evening. Finish it up A’ith a chilled floating island. Try orange fritters with broiled lamb chops and apple fritters with pan-broiled pork chops. Incidentally, fritters are a first-class emergency dish because they take only a few minutes to prepare and cook. PEACH CROP HARMED BADLY BY WEATHER Hardiest Buds Affected, Tests Show. Times Special VINCENNES, Ind., Feb. 14.—Knox County peach orchardists, faced with a crop loss exceeding $1,000,000, learned today that even the hardiest peach buds are succumbing to recent frigid temperatures. Dr. Leslie Pierce, pathologist at the Department of Agriculture experimental orchards near here, reported that examination of 500 tree buds showed all were dead. He stated that Elberta and Chinese Cling varieties, two of the hardiest, also are affected. He believes that only trees in well-sheltered orchards will bear live buds. A Rice Recipe CREOLE RICE IV6 cups rice 3 cups water 1 teaspoon salt 2 tablespoons bacon fat 5 slices bacon Vi cup chopped onions 2 cloves garlic (if desired) 3 fresh tomatoes 2 green peppers, minced Wash rice thoroughly and boil for 15 minutes. Fry bacon to a crisp brown and chop into rice. Fry onions, garlic and green peppers in bacon fat; add tomatoes. Cook five minutes; add seasonings then add to the rice. Mix well, cover, and cook slowly for 20 minutes. Garnish with parsley and two or three crisp brown slices of bacon. Note—Leftover chicken, turkey or roast may be used in place of bacon. SPACE IN ILLINOIS-ST MARKET LEASED BY 55 Domestic, Imported Food Offered at Various Stands There. Mrs. Frank J. Lahr, president of the Illinois Market Corp., owning and operating anew food market which recently opened at 22d and Illinois-sts announced today that nearly all *7Hiiabie space is leased. The market now has 55 stands selling meats, groceries, fruits, vegetables, poultry, bakery goods, dairy products, imported and domestic Italian foods, candies, kosher delicatessen specialties, electrical wares, cosmetics, novelties, hosiery and house dresses. Bread Crumbs for Thickening Have you ever tried using bread crumbs, dried and ground fine, as thickening in fish or meat soup?

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THE INDIANAPOLIS TIMES 1

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FEB. 12, 1936