Indianapolis Times, Volume 48, Number 2, Indianapolis, Marion County, 13 March 1936 — Page 33

Third Section

Full tbo rnitr| rro** A.*n<*i*tlon

ROAST BEEF IS LIFTED OUT OF PROSAIC CLASS

Yorkshire Puddings Add Zest to Main Meat Dish. Roast, bops will npvpr ?pem humrirum and prosaic if you serve it with individual Yorkshire puddings of delicate crispness and appetizing brownness. A standing rib roast, of beef with a border of Yorkshire pudding rivals the most expensive filet of beef that ever was prepared. Individual Yorkshire Pudding Drippings from roast beef, 1 egg, 1-2 cup milk, 1-2 cup flour, 1-4 teaspoon baking powder, 1-2 teaspoon salt. Use fat from roast beef to grease custard cups. By the time puddings need to go into the oven the roast will be almost done and there will be plenty of fat in the roaster. Heat the cups in a hot oven while mixing the batter. Mix and sift flour, salt and baking powder. Put egg, milk and dry ingredients in mixing bowl and beat with a rotary egg-bra ter for five minufe.s. Pour into prepared nips, making the bailer about 1-2 inch deep in each CUP. Rake in a very hoi oven L 450 degrees F.) for 15 minuies. Reduce heat to 400 degrees F. and hake 10 minutes. V/hen puddings are well pulled, haste once or twice with drippings from roast. A delicious way to cook the top of d,he round is to marinate it thoroughly in a hot barbecue sauce and haste it frequently during the roasting, using this same sauce. The finished roast Is tender and flavorsome with a distinctive savoriness that whets the appetite. Here is the recipe f or the sauce. Thp quantities given are enough for five to seven pounds of meat. Barbecue Sauce Onp-half cup butter, 2 tablespoons vinpgar, 1-2 teaspoon dry mustard. 1 teaspoon sugar, 1-2 teaspoon salt, few grains cayenne pepper, 1-4 teaspoon chili powder, 1-2 teaspoon Worcestershire sauce, 1-4 teaspoon iobasco sauce, 1-2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon grated onion, 1-2 clove garlic (bruised), 2 cups water. Put all the ingredients into a sauce pan, bringing to the boiling point and simmer 20 minutes. Dip the roast in this mixture, turning to be sure that every bit of the surface; is coated. Put roast into a hot oven for 20 minutes, then reduce heat and baste with sauce. Baste every 15 minutes for the first hour and finish roasting in a moderately j hot oven, basting once or twice. Keep the oven between 350 and 375 degrees F. during the roasting. Casserole of turnips is a good i vegetable dish to serve with barbecued beef. Yjti need a strong- i .iuicpd vegetable with this savory! roast, and a tart, fruity dessert to finish the dinner. Casesrole of Turnips Three or four sweet, yellow turnips, 1 1-2 cups meat stock, l tablespoon butter, 1 tablespoon flour, 1-2 teaspoon salt, few grains pepper. Peel turnips and cut in thick slices. Parboil in boiling salted water for 10 minutes. Drain. Hub butter and flour together until smooth and add to stock. Any kind of meat stock can be used or you can dissolve a bouillon cube in boiling water. Put. turnips into a wellbuttered casserole and pour over stock. Season with salt and pepper, cover and bake 30 minutes in a moderately hot oven <375 degrees F.) Serve from casserole. CRANBERRIES. HONEY, BAKED WITH HAM SLICES Luncheon Dish Is Favorite of Men at Club New Yorker. Cranberries and honey mixed with ! ham are baked together for a luncheon dish that has become popular with men at the Club New Yorker. The ingredients are three cups cranberries, one and a half cups si rained honey, two tablespoons whole cloves and two slices of ham nearly an inch thick. Gash fat edges on the ham slices to prevent curling. Place onp slice of ham in a baking dish and spread with half the mixture if cranberries and honey. Put on the other slice ot ham, spread on the remaining mixture, sprinkle with cloves and bake slowly about an hour, basting occasionally with the liquid in the dish.

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Variety in Fillings Aids Home Sandwich Maker

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Appetizing looking, isn't it? It’s the Esperance sandwich, an open sandwich cut into four parts, with smoked/salmon on one, ham, chicken and chopped watercress and butter on the other three. Serve with sliced egg, anchovies and rings of ripe olives. (From Hotel McAlpin, New York)

Then Use Bread at Least 12 Hours Old to Make Tasty Tidbits. BY SISTER MARY NBA Service Staff Writer Literally thousands of sandwiches I make in a year, what with picnics and late suppers, so I learn all the tricks I can. Good sandwich bread should be at least 12 hours old and some sandwich makers prefer it twice that age. The texture should be fine and spongy, rather than coarse grained and crumbly. The crusts should be trimmed off —at least the crispy brown edge—which is saved and dried for crumbs and puddings. If you want a very thin sandwich it is better to buy a regular sandwich bread and spread the slices before cutting. • One secret of successful sandwich making is in creaming the butter. Put into a bowl and beat until creamy, exactly as one does for cake. Then it will spread evenly and easily with no danger of pulling and tearing the bread. The good sandwich' maker is generous with her filling. Open sandwiches should be treated most generously with enough topping to give individuality. Don’t Repeat Flavors When sandwiches are used as an accompaniment for salad, take care not to repeat flavors. If cheese is used in the salad, do not serve a cheese sandwich. The filling should provide contrast. Fancy sandwich breads, such as nut and raisin breads, call for simple filling. Often they merely are buttered. Occasionally cream cheese is used. A piquant filling for brown bread is made by combining equal parts of grated pineapple and cream cheese. Cucumber sandwiches are delicious with fish salads. These sandwiches can be made in two ways: The first method is to pare cucumber and cut in thin slices. Let stand in French dressing to which one teaspoon minced chives or one drop of onion juice has been added. Drain and put between thin slices of buttered bread. These sandwiches must be served as soon as made, but they are the smartest sandwich on the list. The second method is to pare and chop cucumber and combine with mayonnaise to make of spreading consistency. A little grated horseradish or minced onion can be added. Equal parts of strained honey and creamed butter beaten until thick make an excellent filling for tea sandwiches. Honey mixed with cream cheese and finely chopped salted almonds is another good filling. For coconut filling, mix 1 cup grated coconut with li cup chopped nut meats, 3 tablespoons thick cream, li teaspoon salt and 2 tablespoons orange juice. Mix Marmalade and Cheese Orange marmalade combined with cream cheese, minced pecans and cream to make moist is an unusual and delicious filling, too. For almond sandwiches, combine celery and shredded salted almond, and add mayonnaise to make it of spreading consistency. A simple and savory filling is

The Indianapolis Times

Fruit Salad (INDIVIDUAL) Put a slice of fresh pineapple which has been covered with sugar and chilled for several hours on a bed of lettuce. Arrange sections of grapefruit and orange over pineaple and sprinkle with a shredded celery heart. Top with mayonnaise and sprinkle with chopped nut meats.

DELICIOUS FRUIT MIXTURES MADE Pear, Peach, Pineapple Combinations Pique Appetities. Bulky fruits, such as pears, peaches or pineapples, can be made into delicious combinations that are just as hearty as these things ought to be at this time of years. These recipes are suggested: Upside Down Gingerbread Cover bottom of baking pan with mixtures of brown sugar and butter 1-4 inch deep, then add layer of sliced peaches, arranged closely together. Add your favorite gingerbread butter and bake. Turn out while hot. Serve with whipped cream. riquanl Pears Cube drained pears to make 1 1-2 cups. Add 1-2 cup finely shredded celery and 1-2 tablespoon finely chopped onion. To 1-2 cup syrup from pears add 2 teaspoons lemon juice and 1-2 teaspoon Worchestershire sauce. Chill pear mixture and place in cocktail glasses. Pour dressing over and serve. Baked Ham with Pineapple Select a thick slice of ham, trim it carefully and remove all surplus fat. Soak in cold water half an hour, drain and simmer in fresh water. Remove to a baking dish, place in oven of moderate temperature to brown slightly. After five minutes arrange quartered slices of pineapple about the ham and leave them to brown delicately in the fat. When the meat is cooked and both it and the pineapple are a tempting brown, pour over a cup of pineapple are a tempting brown, pour over a cup of pineapple syrup, then cook gently ten minutes. Serve ham on warm platter, arrange pineapple about it and pour sauce over all. Garnish with shredded green pepper. made by combining equal quantities of minced green olives, minced canned pimientos and finely chopped nuts with enough mayonnaise to make moist. Pimola sandwiches are a general favorite. For these, cut pimientostuffed olives in thin slices and arrange on a slice of buttered bread. Spread thinly with mayonnaise and cover with the second slice of buttered bread.

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FRIDAY, MARCH 13, 1936

COOKIE CUTTERS ARE NECESSARY SANDWICH TOOL

Suggestions From New Book by Expert Are Noted. Ava ietv of cooky cutters in different shapes and sizes should be part of the kitchen setup in any home that goes in for sandwiches, advises Florencp A. Cowles; in her book. “1001 Sandwiches,” one of the newest cookery books. Crusts should be cut from party sandwiches, but should be left on for school lunches or picnic spreads, the author suggests. These are pointers to remember: Butter should extend in even thicknesses to edge of bread; the filling should be generous and should have character enough to be remembered; it should be more highly seasoned than if eaten without bread; fillings should not ooze out disastrously with every bite; butter need not be used with rich, soft fillings, but should be used in school sandwiches because of its vitamin content; buttei* should be creamed before spreading, and it may be mixed with whipped or heavy cream. The author states that about 30.000.000 sandwiches are eaten daily in this country. Prefixing her directions for making a thousand and one varieties, she points to the legend that the sandwich was introduced in England by the Romans when they came to conquer Britons in the First Century of our era. This food habit vanished for a long time and was revived in the Eighteenth Century by the Earl of Sandwich. Roast Beef Sandwich Mince rare cold roast beef and season with salt, pepper, sugar-made mustard, Worcestershire sauce and minced celery leaves. Mix to a smooth paste and spread on thin, buttered slices of bread. Lamb Sandwich Three-quarters of a cup each of chopped celery and cold lamb, one tablespoon minced mustard pickle, two tablespoons shredded cress, salt, paprika, and curry powder. Use a rounded tablespoon for each sandwich, also a crisp lettuce leaf dropped in French dressing. Scrambled Egg Sandwich Break scrambled eggs with a fork and add mayonnaise or melted butter for spreading consistency. Use white bread. Things that may be added are chopped ham, fried onion or sausage meat. Curried Banana Sandwich Put half a cup each of cream or milk in a saucepan. Add half a teaspoon curry powder mixed with a teaspoon of cornstarch and dissolved in a little water. Stir as it thickens. Add one-fourth teaspoon each of sugar and paprika and a teaspoon of butter. When thick pour onto the beaten yolk of an egg. As the sauce cools add two chopped bananas ar.d beat until smooth. When cool spread on thin unbuttered slices of bread. Fiy and Nut Sandwich Mix equal quantities of chopped figs and nuts and add lemon juice to moisture. Use cn brown bread. BROCCOLI IS WILD CABBAGE CULTIVATED It Is Probably Ancestor of Our Varities of Cauliflower. Broccoli, like cauliflower, Is a. cultivated variety of the wild cabbage. it is probably the ancestor of our present improved varieties of cauliflower. It closely resembles the cauliflower, although the broccoli heads are usually smaller. It has been known to Italians from ancient times and probably was first cultivated in Italy, and from there taken to northern Europe. Today it is grown in many parts of the United States, particularly on the Pacific slope. Add apuples and cook until tender turning them often. Remove apples. Cook the syrup to a chill.

Apple Compote

Six tart r*d apples, a dozen cloves, one cup oi sugar, one and one-half cups ot water. Wash, core and score the skin of apples midway between the stpm and blossom end. Press three cloves in each. Put sugar and water in a saucepan and stir until the sugar is dissolved. Boil thiee minutes.

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If breakfasts seem drab to you, try setting the table in gala fashion, with your best china and sterling silver right after you wash the dishes at night. Then notice how cheerful the family acts in the morning.

Canned Vegetables Can Be Saved Many Ways

They Should Be Aerated After Opening to Regain Lost Air. Sepms only the other day when the housekeeper who served meals out of a can was sensitive about her pile of empty tins and regarded with a feeling approaching humility her more efficient sister who scorned the can opener. But now excellent modem and scientific methods of canning make it possible to have foods from a tin or glass that often are actually fresher and of better quality than the fresh prototypes. In many respects the nutritive value of canned vegetables equals that of fresh ones. Unfortunately, housekeepers do not all know what to do with them after they leave the can. First of all, canned foods should be properly aerated. Practically all the air was expelled from the can during the canning process. This naturally results in a flat taste not uncommon to canned goods. As soon as a can is opened, the vegetables should be turned into a shallow bowl and allowed to stand 10 or 15 minutes. In this way the vegetables come in contact with the air and regain what they lost during canning. Reheat in Own Juice Also, vegetables should be reheated in the water in which they were canned. This water contains valuable nutrition and flavor, and if the vegetables are drained bpfore reheating. both these properties are lost. An excellent plan in the case of vegetables of delicate flavor is to

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HOW TO MAKE BREAKFAST A GALA MEAL

heat them in a shallow sauce pan. keeping the pan uncovered and allowing the water to evaporate completely. In this way the flavor and nutritive value are retained. When canned vegetables are drained from their liquor for serving in salads, this liquor should be saved and used in soup. The juice of canned fruits can be used In salad dressings, fruit drinks, dessert sauces and jellied dishes. Naturally canned vegetables soc* lose their appeal if they are served the same way day after day. Always season them well but do not depend solely on salt and pepper and butter. Lemon juice, vinegar and tomato juice improve the flavor of such vegetables as spinach, beets and green beans. Com and succotash are given zest by the addition of sweet red and green peppers. Grated cheese may be added to the white sauce for creamed and scalloped vegetables. Onion, celery, parsley, horseradish, chives and mint are vegetable flavoring possibilities that are well worth keeping in mind. Butter and Bacon Seasoning Butter and bacon fat add flavor to vegetables that probably no amount of other condiments can give. A more pronounced flavor is obtained if the butter is melted and slightly browned before the hot vegetable is added. A variety of canned foods on the emergency shelf will save many an otherwise embarrassing situation when unexpected guests arrive. What with all the soups and meat and fish and fruits and vegetables that are available in cans one never need be at a loss for something to serve.

Third Section

CHEF DEVISES MEALS QUICKLY

Potato Salad, Jelly Omelet of Famous Cook Easy to Prepare. These recipes for getting up a quick meal for unexpected guests j are from Henri Carpentier, picturi esque chef of the House of .Morgan | and former caterer to kings in the j old days when he was young. It is ! his idea that the finest people ! nearly always like the simplest food, such as this salad or omelet which a handy housewife could get up in a hurry from the staples in her kitchen and which he prepares in Helen Morgan's night club. Potato Salad Peel and slice newly boiled potatoes. Make a French dressing with three parts olive oil and one part vinegar or lemon and season highly with mustard, pepper and salt. Add chopped sardines or tunafish. This should be ready when the hot potatoes have been sliced. Mix them in lightly. On each portion lay half a hard-boiled egg. Surround with the other half of egg cut in slices, also filets of anchovies. Dessert Omelet Beat several eggs, the number depending on those to be served, and add a pinch of salt. When butter in an iron pan is warm put in the eggs and cook over a hot fire. Stir the center with a spatula, leaving the bottom undisturbed, because it should be glazed by the butter. As the edges are cooked fold gently toward the center with spatula. Fill the center with jelly or a combination of jelly and marmalade. Roll over, shaking the pan, which hdps to cook the omelet evenly. Sprinkle the top with powdered sugar and .arid dots of jelly.

Fntrr<-<l a Srroml.Clnai \f*t(er •t l'estoffire, Indianapolis. Iml.

75TH BIRTHDAY IS CELEBRATED BY VAN CAMP'S

Food Packing Firm Receives Congratulations from Other Industries. Van Camp’s, Inc., pionepr local food packing firm, todav was re. ceiving congratulations fmm other city industries and business establishments in commemoration of its 75th anniverarv. Founded in 1861 by Gilbert Van Camp, the company has shown a steady growth and today is one of the leaders in the industry. From its beginning in a frame grocery, it has expanded into an organization of 21 packing plants in five states. With general offices in the $3,000,000 factory at 2002 S. East-st, th firm's other state plants are in Anderson. Elwood, Greenwood. Jeffersonville. Martinsville. Peru, Tipton and Whiteland. The payroll approximates $1,250,000 annually. Hoosier farmers are paid from SBOO,OOO to $1,000,000 a year for crops shipped to the plants. Nearly 30.000 acres of farmland in the state are under supervision of the firm. In 1033 the firm ehanged its name from the Van Camp Packing Cos. to Van Camp's. Inc. William B Stoksl.v Jr. is president and John B. Stokely, vice-president. BASSO TELLS OF TASTY GARLIC, MUSHROOM DISH Recipe Popular in Italy During Lenten Season. This is the favorite garlic and mushroom recipe of Ezio Pinza, basso singer of the Metropolitan Opera, who said that the dish was popular in Lent when he was a lad in Italy. He had this old family recipe in a scrapbook: Choose a dozen fresh mushrooms, take off the stalks and put the tops into a saucepan with a little butter. See that they lie bottom up. Cut up and mix together half the stalks of the mushroooms, a little bread crumbs soaked in gravy, a scrap of garlic and a little chopped parsley. Put this mixture into a separate saucepan and add to it 2 eggs, 1-4 of a pint of cream, a pinch of salt and 2 tablespoons of grated Parmesan cheese. Mix well to get a smooth paste and fill the mushrooms with it. Add a little more butter, strew with bread crumbs and cook in the oven 15 minutes. Sauce for Meat Loaf A good sauce for meat loaf can be made by heating a can of tomato soup and adding finely chipped olives. Tomato Cups Make cups of your tomatoes and serve asparagus tip? standing up ii\ them for your party salad. Add frenrh dressing.