Indianapolis Times, Volume 48, Number 32, Indianapolis, Marion County, 17 April 1936 — Page 28

PAGE 28

SPUING MEALS MADE BETTER BY ASPARAGUS

There Are Fashions in This Vegetable, as Far as Color Goes. The first robin and the first bunch of asparagus in the market bring spring cheer and stimulate wilting ambitions. Os the two, prosaic natures care more for the asparagus. There are fashions in asparagus, did you know it? Some sections of the country prefer green, others white. Either suits New York but New England and the South choose white, while the North and West stick to green. The matter of color may be due either to the way some roots are planted and taken care of or to different kinds of roots. To be at its best asparagus should be freshly gathered. Its delicacy and sweetness of flavor disappear soon after it is cut. When buying, look for straight, crisp stalks with the little pointed scales pressed tightly against the stalk at the tip where the growth is newest. Thick stalks are more desirable than thin ones, since the lengthy ones mean long growth and consequent toughness. Be sure, too, that the cut surface is not dry and that the stalk does not feel tough and woody nor look shriveled. Treat It Well After buying fresh asparagus, treat it well. If tied in a bunch, cut the cord. Keep fresh by standing in a little water to retain its natural moisture. Put in a cool place. If you have an asparagus cooker, tie your asparagus in bundles for individual serving and stand upright in the cooker. Add boiling water to the water line, cover and cook about 20 minutes. If you*don’t have a cooker, tie the stalks in bundles Just the same and cook them standing upright in boiling water. Enough water to cover the thickest part of the stalks should be used, so that the heads cook merely in the steam. The heads are much tenderer than the stalks and do not require as long cooking. Balt when half done and lay the bundles flat in the water when almost tender. Cook 10 minutes longer. This Insures a perfectly cooked, unbroken tip. When ready to serve, remove each bundle, cut strings and serve at once with melted butter or drawn butter sauce made with the liquid in which the asparagus was cooked. Cook Uncovered Asparagus will retain Its color! better if cooked uncovered. The time depends on the freshness and state of maturity of the vegetable, but 20 minutes at least should be calculated. Overcooking damages both taste and appearance. The tips are described by scientists as being “rich in actively functioning cells" and resembling leaves in their dietary properties. Calcium, iron and phosphorus are the principal ash constituents—all valuable for body building. Asparagus also is an excellent source of vitamin B. Since it is a low caloric vegetable, it is a boon to the person on a reducing diet when served plain with salt and pepper. It takes almost a pound —2O stalks eight inches long—to furnifh 100 calories. Os these calories 3 r are protein, 8 fat and 60 are carbohydrates. Macaroni Salad Macaroni salad is a good substitute lor potato salad. Serve it after hot tomato bouillon and before a fruit dessert.

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HOT CROSS BUNS

H rap fthnrteninc cap **r 1 tea'ponn ll I mp hoilinr wtfr 1 cup evaporated milk 1 cake y***t Vi cup lukewarm water 2 eft* 2to 7V4 eupt flour 1 cup eurranta Pour boiling water over fat, sugar and salt. Add milk. When lukewarm add yeast that has been dissolved in the lukewarm water. Add beaten eggs. Stir in four cups flour. Beat hard. Add enough flour to make soft dough. Pick over the currants, wash well and drain. Fold into dough. Place in greased bowl and grease top of dough. Cover and keep in a cool place until ready for use. Makes 30 burs. About an hour before meal time pinch off small pieces and shape into buns. Let rise until double in bulk (about one-half hour). Bake in hot oven, 425 degrees, about 15 minutes. Brush buns with melted butter as soon as they are removed from oven. Liver for Children As children grow older, liver can be served in any number of ways that are wholesome and appetizing. Cut in slices, brushed with melted fat and broiled under or over a clear fire, calves’ liver is delicious with a garnish of crisp bacon and cress. It’s good, too, served en brochette—skewered with alternate pieces of bacon. Carving Crown Lamb To carve a crown of lamb, cut through each chop separately.

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LOBSTER RECIPE GIVEN BY OSCAR

Famed Waldorf Chef Serves His Recipe on Platter of Silver. A fine dish for a spring day is cold lobster mayonnaise. Tempting morsels of tender pink meat lying loose in their shells are a welcome sight for a hungry guest and may be depended upon to arouse a lazy appetite. Thus recipe from Oscar of the Waldorf; who serves it on a silver platter with wedges of lemon, cold hard-cooked eggs, capers and fresh parsley. Cook the lobster for 20 minutes in four gallons of boiling salted water. Cool in the stock for six hours. Cut each in two parts. Separate claws, loosen meat and remove shell from ends of claws. Decorate with capers and parsley. Serve

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chilled mayonnaise or tartar sauce with it. KATESMITH SUGGESTS • THIS: FISH WITH HERBS Radio Star Presents Recipe From Grandmother’s Scrapbook. Kate Smith, who certainly looks like a well fed gal, if ever there was one, puts her approval on this method of preparing a fine kettle of fish. The recipe, she said, is from her grandmother’s scrapbook. Almost any kind of fish is all

BETTY, THE "BASEMENTHATED? SKSaa!...

y LOOK, BETTY/ H E BUT AREN'T THOSE TBS JBUTTHIS ISA NSW KINO\I AND YOU SAY IT '“'‘™''"'-V M/lj jf AND LOOK HOW SAPE f THE LATEST THING I *NO-SCRUB" GRANULATED f§ —MADE BY THE IVORV SOAP M GETS CLOTHES 4TO 5 If IT'S AMAZING ! ONLY IS ON COLORS. IVE WASHED J IN "NO-SCRUB" | SOAPS TERRIBLY MARSH P |§|j ) PEO PIE IT'S So M SHADES WHITER TOO •? i 115 MINUTES' SOAKING THIS PRINT DRESS LOTS ( LAUNDRY SOAP— | | TRIED ONE ONCE,AND IT f&8 [ * Ne> mild* vpt rI CAN'T BPlwcir B l AND I NEVER SAW THESE 1 OP TIMES IN OXYDOL— ISN'T OXYDOL. IT ACTUALLY $ HURT MY HANDS,AND FADED 1 FVEN f\ 1 CANT BELIeVE ,T ' M k THINGS SO WHITE //V IT PRESM AND HERE'S THE S / o \ ( ) How Oxydol Works So Fast .. . Yet Is So Safe! *j JLJfi. J washdaJ D am , brnoon i I *-erta*nily doe’s OL )' \ ’Y waste time and strength scrubbing with a gentle rub. (2) Gets white clothes j ,sn't it eggAT^ y boiling When simply by 4to 5^ shades whiter soaps, by clothes white in record time! Yet so safe and wonder women everywhere are quitting bars. I s fr - ‘ - kling, brilliant, fresh! soaps for this remarkable new discovery! *y [\ # Hi VlgjSHSßiCombining speed and safety in a way no Oxydol is economical. One package often >• single soap has done before—Oxydol does does twice the work—gives twice the suds — n * / these 3 amazing things. (1) Soaks out dirt in lasts twice as long as less modem soaps. Get jpg' times ikj cun* '~ ls minutes, without scrubbing or boiling. Oxydol from your dealer today! oa (' 9c* ° Even the grimiest spots come snowy white Tested and Approved by Good Housekeeping Institute scC* 3>v Your grocer often NJB , • this tempting Qf ,' All-Bran [ and A BOWL of Kellogg’s ALL-BRAN and stewed prunes is as good ALL-BRAN PRUNE MUFFINS tO eat as it IS good for you. Kellogg’s ALL-BRAN provides the % cup chopped prunes 1 CUP Kellogg's All-Bran “bulk” which is needed to exercise the system and promote % cup sugar 1 cup flour regular habits. ,a ” . P ° wd " a • on 1 i 1 . T _ _ Soak dried pru vas for or*o hour or longer; drain thoroughly, remove pits ond scientinc tests have shown that ALL-BRAN corrects constipa- cut '" to * mß " wlth "• oh °p medium no. c-eam .hortemoa * and augar thoroughly; add egg and beat until creamy. Add ALL-BRAN and tIIYG rlllP tfl in<ellfhripnt 1 • - 9 condition flint mav imtllir milk; let aoak until tha moisture Is taken up. Sift flourwlth salt and baking “vu tlUtr IU IUSUIULItUI 41 Ultv ee e ct LUIIUIUUU llldl Ultiy lUipair powder; add to first mixture with chopped prunes and stir only until flour * /. rn • >i.. -1. p 11. a ■ 1 disappears. Fill greased muffin pans two-thirds full and bake In a moderate family ntness. 1 his condition causes discomfort, may lead to head- wo- f.) about 30 minutes. Note: When sour milk or buttermilk Is used Instead of sweat milk, use H aches, loss of appetite, even disease. teaspoon soda and only 1 teaspoon baking powder. Try the delicious recipe for ALL-BRAN Prune Muffins on ——————— this page. xAnd be sure you take advantage of the combination of Kellogg’s ALL-BRAN and prunes offered by your grocer. kra If you haven’t received your free copy of the ALL-BRAN 1 1 n recipe book, recently distributed in this community, write to once they thought of ...but now hi s oni Kellogg Company, Bat lie Creek, Michigan, and we will be glad to BiII am !di*!," "d"l„ epTU I v ... nn „ who failed to take phrai- his meals lacked “bulk.” y U UIlCi , ca j re g U i ar itjr seriously. She began serving him Continued neglect of con- Kellogg’s All-Bran. j stipation slowed him As the days went into # Jf/f down. He lacked hia weeks, Bill felt better and ////yw*a T#* M V W ■P wm m mr former punch. Naturally looked better. And his /[imLL-ISKAA ° pk " | Ak fll •

right for this dish. After it is cleaned and scaled, cut in small pieces and put in a pan with a cup of spring onions or scallions that have been fried in butter. Add two bay leaves, a clove of garlic chopped fine, a tablespoon of chopped parsley, a few mushrooms, a pinch of thyme salt, and pepper to season and enough red wine to almost cover the fish. C -over the dish, cook 15 minutes, then put into tiny balls of butter and flour rolled together. Cook another 10 minutes. Spoon some of the sauce over each portion. Serve very hot.

FRISCO SHIPPING TIED UP BY LABOR DISPUTE New Maritime Conflict Threatens Over Union Employment. By United Press SAN FRANCISCO. April 17. Paralysis descended gradually today over ships and the industrial life of San Francisco's harbor while shipowners and union leaders maneuvered for the upper hand in a bitter labor controversy. The dispute threatened a coastwide maritime conflct potentially as menacing as the strike of 1934.

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.APRIL 17; 1938