Indianapolis Times, Volume 48, Number 2, Indianapolis, Marion County, 13 March 1936 — Page 34

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SALT FISH ADO SNAP TO MEALS AND AID BUDGET Codfish Toast, Orange Dessert Compliment Each Other. Although they knew less about dietetic* In a scientific way than we do, our New England grandmothers seemed to know by instinct Just what to do about injecting snap into meals. Look at the way they used salt fish as an appetizer, for instance. The modern housekeeper can take a tip from them and aid her ailing budget. Creamed codfish, codfish balls and codfish souffle prove a boon to the home-maker who finds herself unable to supply her table with fresh Vh. There are so many brands of salt codfish on the market, all of varying degrees of saltine is, that it’s hard to give specific directions for freshening the fish. However, the small filets and flakes will freshen in a much shorter time than the larger bony pieces. Put the fish in lukewarm water and let stand two or three hours, changing the water at least three times. Very salty fish may need to stand from 12 to 24 hours, changing the /water many times. Codfish Toast Codfish savory toast is a good hot dish for luncheon or supper. Two cups shredded and parboiled codfish, one-half cup milk, one egg, two tablespoons butter, one tablespoon flour, one-half teaspoon dry mustard, one-fourth teaspoon white pepper, four tablespoons cider vinegar, one teaspoon sugar, two drops onion juice, four squares hot buttered toast. Press fish through colander and season with white pepper. Melt butter and stir in flour and mustard mixed and sifted. Add milk and cook and stir until thick and smooth. Add slowly, stirring vigorously, vinegar, sugar and onion juice. Bring to the boiling point and remove from

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fire. Add fish and stir in egg well beaten. Stir over the fire for one minute to slightly cook the egg. Serve at once on hot toast. A delicious old-fashioned dessert to serve with this codfish concoction is made of sliced oranges and cocoanut. Orange Ambrosia Three fine oranges, three tablespoons powdered sugar, one cup shredded cocoanut. Peel c ranges and cut in thin ■dices, slicing fruit into a serving dish. Sprinkle first orange with one tablespoon sugar and cover with a layer of cocoanut. Continue this way with each orange, the last layer being of cocoanut. Chill add serve.

Duck in Aspic

Lay breasts of cold roast duck on a cold dish and over the meat pour a sauce that has been thickened with gelatin. Make the sauce with strained fat from the pan in which duck was cooked, a little butter, flour, seasoning and port wine. Add enough dissolved gelatin to thicken, let it come to a boil and pour it, while still warm and liquid, over the meat, first garnishing each piece with a slice of olive and a small mushroom. Place in the refrigerator until chilled.

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POPULAR SOVIET DISH DESCRIBED Siberian Dumplings Rouse Curiosity of Food Page Readers. When an announcement came recently from Russia stating that Siberian dumplings were a staple food of the U. 3. S. R., questions on how to make them arrived by letter and telephone to food editors. Siberian dumplings, according to Peter Nemiroff, proprietor of the Russian Kretchma, are little squares of dough stuffed with chopped meat or other filling. The old Russian name for them, he explained, is Pilmeny, one of the most ancient and historical of all Russian dishes. “They originated centuries ago in Siberia,’’ he said, “when distances

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between towns were often four or five hundred miles of frozen wasteland. Before starting out on a journey people would prepare enough of these dumplings to last for days. To heat them they would light a fire by the roadside, heat melted snow in a dish that was carried for this purpose and drop the dumplings in boiling water. This is the recipe. Siberian Dumplings A glass and a half of flour, half a glass of water (remember that Russians even serve tea in glasses instead of cups), two eggs, oneeighth ounce of salt. Mix into a dough, roll fairly thin and cut in little squares. Grind half a pound of cooked meat—beef, lamb or pork, fat and lean—season with salt and pepper and flavor with grated onion. Spoon little heaps of this on the dough a couple of inches apart. Cover with another sheet of dough and press together around the mounds of filling with the back of a spoon, then cut into sections, like ravioli. Pinch the edges again to make

sure that the filling will not ooze out. Drop in a pot of boiling water and cook 15 minutes. Drain and douse with cold water. They may be eaten with butter, cheese or hot soup. Cabbage, mushrooms or cheese may be used as filling in steam of meat. Fruit and Honey in Muffins Pineapple and honey added to bran muffins will -make the company breakfast meal something to be remembered. Citrus Fruit DIRECT FROM FLORIDA! ORANGES Sweet and Full of Jnice APPLES Grime* Golden and Winesatwi HAMILL ROS. 230 Virginia Ave. mmrnmmmmm

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