Indianapolis Times, Volume 48, Number 38, Indianapolis, Marion County, 24 April 1936 — Page 30

PAGE 30

KNOWING WIFE STOCKS UP FOR SURPRISE GUEST

Canned Goods Are Essential on Emergency Shelf, Is Contention. Has your husband that husband/ habit of telephoning Just befr.e he starts for home that he is bringing a guest for dinner? Here’s where your emergency shelf will save you many an anxious moment. Os course an emergency shelf must be composed chiefly of canned products, the best meats, vegetables, fruits and condiments, since often there isn't time for the dressing up and manipulating that makes cheaper brands appetizing. If possible, your shelf should contain the makings of a full mealsoup, meat, vegetables, salad and dessert—each article chosen for its compatibility with other foods so that there is no effect of an impromptu hit-or-miss meal. Keep Menus Handy, Too It’s a good idea to have some emergency menus and recipes where you can put your hand on them. too. This will save many precious minutes and much pondering. To further the company touch, have on hand a can of shelled nuts, a tine box of marshmallows, a tin of extra fine salad wafers, a bottle of olives, a jar of mayonnaise and a package of long-keeping cheese. Home-made catsup or chili sauce added to the mayonnaise will make a Russian dressing for head lettuce. Or the nuts and olives can be finely chopped, combined with cheese and made into tiny balls to be served on lettuce leaves if the amount of lettuce is short and must be stretched to go around. Salad wafers lightly buttered and quickly toasted are particularly acceptable if the portions are small. Hot Biscuits Suggested A can of salmon, tuna fish, crab meat, shrimp, boned chicken, ham or corned beef will solve the lunch-eon-salad or any one of these can be made into a delicious hot dish. The flsh or chicken will be satisfactory served in a well-seasoned cream sauce on hot split baking powder biscuits. The hot biscuits take but a few minutes to make—if you use the ready-prepared flour or dough. Canned soups need only to be reheated as they come from the can, or in some cases diluted with milk or water to increase their volume. Macaroons can be kept almost indefinitely in tightly closed cans and are good with canned fruit or plain custard pudding. Then there are the many varieties of canned puddings and quickly mixed packages of desserts that are delicious and easy to use. They may cost a few cents more than a home-assembled pudding would but the comforting convenience of having them there ready to open more than justifies their cost. ' Caned Goods Are Handy Everybody knows how many varieties of canned vegetables there are—asparagus tips served on toast with melted butter poured over for luncheon or dinner. This goes especially well with fish salad for lunch. Poached eggs or sliced hardcooked eggs can be served on the toast with the asparagus if a heartier dish is wanted and a green vegetable or fruit salad Is planned. Peas are good served in a thin cream sauce. String beans, too. Corn is delicious baked like a custard with eggs and milk. Add some pimentoes for color and flavor. panned spinach carefully seasoned with butter and lemon juice and arranged with a garnish of hard-cooked eggs is a rival to fresh, and some like it better. At least, there is no grit! Preparing the Pan Grease your cake pan and line with paraffin paper before you pour the cake mixture in if you want the cake not to stick. Never flour the bottom of the pan, as it makes for r tough crust.

BUEHLER BROS. 42 N. Pennsylvania St. Call RI. 604. t Have your order laid away IOO^r~PURE‘ PORK LARD 3 lbs 3sc lOOfr PURE GROUND BEEF " 10c FANCY SHORT RIBS BEEF -10 c SPARE SWISS RIBS STEAK 12£c “ 13£c ib Veal Chops Ib. 121/2C Lamb Breast Ib. 10c Sliced Liver Ib. 121/2C Pork Steak Ib. I9i/ 2 c Pork Sausage..Jb. 13*/ 2 c NET PORK OLEO CHOPS 11£c VEAL POCKET ROAST ■■ life BWIFTS BRANDED CHUCK~ ROAST u 11|c MEATY BOILING BEEF * 7^c

Green Onions Are Source of Important Nutriments

'.*&**- *" jMHHR Hr and 1

Spring brtngs the green onion very much into its own—the ideal accompaniment for rich, pungent cheeses like Liederkranz. The onions may accompany the sandwich or be finely chopped and mixed with it.

Variety of Uses Suggested for Tangy Spring Vegetable.

The home-maker must certainly j know her onions, for this pungent ; vegetable stands third among the ! truck-garden crops of the United States and is of high food value. New onions come under the head |of succulent vegetables. Asa source I of vitamins and mineral salts they rank with the best of the leafy vegetables. The dry winter onions differ considerably in their food properties, although they are rich in mineral constituents and are a nourishing vegetable. The onion bulb is a mass of thickened leaves, but the tops are thin leaves full of the important nutriments found in such vegetables as spinach, chard and so forth. Tops Furnish Vitamin A The tops of spring onions, being an excellent source of vitamin A, should be used rather than thrown away. Carefully washed, crisped and shredded, they can be used with other vegetables to give an appetizing tang to the mixture. Minced onion tops combined with cottage cheese is a good combination to serve with flsh. The tender spring onions are much easier to digest than the strong-juiced dry ones and are a good raw food for this reason. | When cooked they naturally are ! less strong-flavored than the winter varieties and therefore delicate and inviting cooked vegetables. Green onions in a rich cream sauce on toast are the best yet. Cook them with two or three inches of the green top in boiling salted water until tender. Make a rich cream sauce, using a little of the cooking water, and pour over onions arranged on hot toast. If topped with poached eggs, this makes an appetizing main dish for supper or luncheon. Grated cheese added to the sauce increases the protein content. Or sprinkle grated cheese over onions and sauce on toast and put into a hot oven long enough to melt the cheese. Liederkranz-Onion Sandwich New onions make good sandwiches, too. Cut the little onions in thin slices and spread evenly on thin slices of buttered bread. Sprinkle ilghtly with salt, cover with buttered bread, trim off crusts and serve. Mash a package of Liederkranz with a fork until soft and smooth. Add 2 tablespoons beer and blend to a smooth paste. Fold in 2 tablespoons of finely minced onion, chives or green tops of young onions, and spread on buttered rye bread. Tomato catsup spread over the cheese mixture or plain cheese

JUMBO SPECIALS AT THE South-Side Furniture Cos. FOR TOMORROW—SATURDAY, APRIL 25th 932-934 S. MERIDIAN ST. 2-Piece—Quality Made Livin s Room SUITES Sp $4700 *> H W 0 Down—sl.oo a Week * C •* See This Tomorrow only—While 174 sets last—Set of <g A 6 W’ater Glasses for | Ba^C This is a regular 30c value —Limit 1 set to a Customer. Specially Priced Household Needs for lllfill AIR These Spring Days lilllll VIIAI If Lg. Clothes Baskets, 79c aAi ■ a _ Spe- -- Ice Crm. Freez. f 69c ciau 3- Kitchen Set s'! 79 t£f Cn ■! s Hng of B f stool, waste has- C ML ™ T 1 *"?h,f, ,r S'; v |Oy Limit on. to i > I last. ■ Set a Customer ■ SOUTH-SIDE FURNITURE CO. 932*934 S. Meridian St.

without onion is a satisfying sandwich, too. Garnish these with stuffed olives. Serve these sandwiches some noon when the whole family is at home for luncheon. Begin with a clear tomato bouillon and finish with rhubarb tarts. Beating in the Air In making a cake beat the whites of your eggs stiff and then beat again with part of the sugar. This meringue effect insures a lighter cake cf more even texture.

STEIN’S MARKET —Free Delivery—--3358-62 If. Capitol—TA-6003—TA-6004 r.nFFFFMaxwrtl House Lh. 4C. ourrnc or Tln 4DC Chipso or Oxydol 18c GRISGO 350 c C|||liPQuaker In Carton C Lb. 971* ouuhh 10070 rure Cane □ Box 4 16 Sliced Pineapple or Pears 2 29c Del Monte Peas 2 Cang 25c CLIMALENE 3 PkK ,. 17c Special on Wonder Crackers and Cookies Baked Fresh in Indianapolis Daily Wonder Munchies lb., 20c Soda Crackers—Wonder, lb 11c, Butter Cookies —Wonder O rtQ Vanilla Wafers—Wonder L '"o^. BEER Circle City __ <f;; e $f.35 Ueber Lager Patrick Henry _ | Kamm c Berghoff * | 09 Cooks and Sterling _ Fancy Fruits and Vegetables NEW POTATOES 1 25c ORANGES c "'S"‘-.2 ara 29c Winesap APPLES 7 25c New Peas—Green Beans—Berries— Cauliflower , Broccoli—Asparagus at special sale prices. SWIFT’S SELECT MEATS Chuck Roast Ib f7c Shoulder lb 21c Baby Beef Steak lb 25c Fresh Ground Beef 2 Ib3 , 27c Hilgemeier’s 2 lbs 25c Loin Lamb Roast ib 22c Loin Lamb Chops lb 27c Veal ■SSff r lb . 19c Veal Chops, rib ]b 27c Brookfield Butter lb 31c Hilgemeier’s S* lb , 30c

THE INDIANAPOLIS TIMES

a I the finest corn crop ijSli CORN CROP in many a year was 1935'5. I ISy* \ seasons r ' c h crop—young, tender, INw. JR Mm m COm —' S OUr * amec * Country Club Country am I \ Gentleman. Picked at peak freshness and packed Bli I \ \ . righf , at +he fse,c,s ‘ AND NOW THIS ls the last mMI W m \ 5 quality, tested and approved by our Food gHRH Foundation and pronounced "perfect." You'll agree it’s I * perfect too, when you taste the cornfield flavor. GOLD MEDAL 1 ■■ 93‘ std. corn NAVY BEANS s 10-27” 4 25c HERSHEY COCOA * 12c CORN FLAKES s 219 c A |%PR M M ■ m SM. HERSHEY BARS 3 |oc PORK & BEANS 4 17° ~ mi pn SHREDDED WHEAT p*i 13c J* Lfl pi £3 BP gj C Avondale No. 2 a LITTLE BOY BLUE 2-o*. bot. |oc Red Sour Pi++ed O CanS lXm B °- PEEP AMMONIA bot. 23c PEAS Green Giant can l?c ACCCC JEWEL HOT-DATED ~ IF p DEL MAIZ CORN SB7 15c Ml| r ■ ■ 3-pound bag 45c Ib. | i%C APPLESAUCE 3 S„, J 25c ■ ■ an am I jelly White Lilly 2 * B ' OZ - J ars 17c H 1 .PAPER CLEANER Avalon 3 Cana |7 C li, I II I I Miller's Special CRACKERS Weaco Sodas 2 box Isc ■ LVUII 99 COOKIES n, ISc m - g— - MILK Vitamin D Enriched <l‘- 10c BUTTER */X p i c 3i u c b <l|c °™ D c " * ,7 ; yßhjda m H Hu H r DKcAU Country Club 9c FRESH FRUITS AND VEGETABLES nHnflMHaHBiiUngHnMP Kk A, I fll A I A Fresh, Yellow Ripe—Kro- MM mmm is ra Ai ni|n r* gerßuysoniyFrcshshi p- #1 ■ 11 lUiiillltFa ■ allln i ■ lit Ali la AK mm lAI ■■ lAI ■■ TA ments of Bananas anriFlif ■ a ■<srtSadßh f.i’i .rA. U|V U Scientifically Ripens Them L_DS. I ■ M ununiinu ?■.“ ~ “ x I Country Club I ORANGES ' 29 c 2 Halves or Slices mm No. 2v, cans ZVc FRESH PEAS 10 Selecting the best fruit that comes off the trees is our business! Where the best fruit , Annloc Fancy Western Ih JT,. New. Solid IV , A ~ grows—in California’s celebrated Peach Bowl /\ppiSS Box Winesaps b ‘ DC UQDDQG6 Florida H'C —that’s where the majority of our peaches * Pineapples F S b - 15c Cauliflower-ss?"--* 17c is “held fast’’ for your enjoyment. These are tempting flavor to your favorite Try j White Onions Texas Ib 5c Tomatoes Red-Ripe lb lsc them spiced in pies, tarts, cakes, mousses, salads, and ice creams. Every one will prove w ■ a m a . c . ~ . _ ■ NEW POTATOES 4ib s .l9 Quality Beet le Inspected, Selected and Protected WESTINGHOUSE gj BK In L L Chuck | I LAMPS Bttr R - st ' JaW ’ . # i 3 °- 60 mazda jm Round Steak lb - 33c Boiling Beef lb 15c Each lw watt, each I J Loin Steak 33c Ground Beef 2 lbs. 29c PALMOLIVE SOAP | LUNCHEON MEATS t 25c 3 bars 14c Cottage Butts Ib 35c Armour's 1 1 I Supersuds 9c £s*- JAvUN -' I/ 2° large pkg. 17c I $1 Nail Brush with 2 tops small or and 10? Crystal White Soap lif j W|| 5- bars 17c

.APRIL 24, 193 C