Indianapolis Times, Volume 48, Number 38, Indianapolis, Marion County, 24 April 1936 — Page 31

APRIL 24, 1936

SIMPLE DISHES MADE TEMPTING BY MUSHROOMS

Spaghetti, Macaroni Form Basis of Economical Luncheons. Mushrooms certainly do dress up the plainest dish. Unless they are very sadly they should not be washed, for they are delicate and water tends to destroy their flavor as well as make them tough. To prepare them, separate the caps from the stems. Scrape the stems and peel the caps if their skins are tough. The stems usually are tougher than the caps and require longer cooking. A nice bit of economy is to cover the peelings with cold water and simmer for 15 minutes. Then strain through cheesecloth and use the stock for flavoring soups and sauces. You will be amazed at the change • few tablespoons of this mushroom stock can make in the taste of a cream of spinach soup. If mushrooms must be washed take care that the gills do not beeomf water soaked. Dry on a soft cloth and turn with the gills down. Sauteing Brings Out Flavor The flavor of mushrooms is emphasized if they are sauted in ft little butter before adding to any dish. Be sure to use all the butter and mushroom liquor in the pan, because this is particularly ri„n and flavorsome. Mushrooms and peas are a delicious combination. Cook peas in as little water as possible until tender, letting water cook away when done. Then add mushrooms which have been sauted in butter. Onehalf cup mushrooms is enough for two cups cooked peas. A few mushrooms added to a dish of spaghetti or macaroni make a real economy dish. If it’r your turn to have the next bridge-club luncheon, try a well-cooked dish of spaghetti in tomato sauce with mushrooms, and sec if the most fastidious don’t shout approval. This dish has the advantage of being easy to serve and keeping hot conveniently long. Soup Meat Nourishing The meat left on a soup bone is apt to be tasteless but contains most of its nourishment. If this is chopped and combined with mushrooms for flavor, an appetizing dish is the result. A few mushrooms added to a meat pie made with left-over meats makes this dish truly delicious. Luncheon spaghetti with ginger ale salad and a filled sponge cake is an easy luncheon any hostess may be proud to serve. The salad and dessert arc made the day before and the spaghetti dish is put in the oven an hour before the guests are expected. There is absolutely no last-minute fussing and cooking. Luncheon Spaghetti Four tablespoons butter, 1 me-dium-sized onion, 1 pound of veal steak ground. pound of pork steak ground. 1 package spaghetti. 1 quart can tomatoes, or IVi pounds fresh ones, % pound mushrooms, 2 teaspoons of salt, T 4 teaspoon pepper. 1 small can pimentoes, 1 cup of grated cheese. Cook spaghetti in boiling water for 15 minutes. Drain. Melt butter, add onion thinly sliced, cover and simmer five minutes. Add chopped meat, stir well and cook 15 minutes. Add tomatoes, seasoning and spaghetti and turn into a well buttered casserole. Cover with grated cheese and bake one hour or longer in a moderate oven (350 degrees F.). The pimentoes are cut in shreds and added with the seasonings. Stick cinnamon and whole cloves can be tied in a small cloth bag and added with the onions but should be removed when the mixture is put in the casserole. This gives an indescribable spicy seasoning that is very good and unusual.

Baked Apple

Choose large baking apples, the Rome Beauty is a good variety, core and pare about one-third of the top. Put in a custard cup and fill the core with granulated sugar and about one tablespoon of water. Bake in a hot oven (375 degrees) until tender, about 30 minutes. Pour over salted apricot jelly and garnish with a maraschino cherry. Serve warm or chilled. A good luncheon plate is built around Canadian bacon baked with pineapple. New potatoes in cream, radishes and ripe olives and buttered asparagus with pimento complete the plate. For an oven dinner try mock drumsticks (made of ground-up stuffed potatoes, spinach in mushroom sauce and frozen horseradish sauce for the meat. The cinnamon apples are braised in a heavy sirup to which red cinnamon candies are added. These apples are completely pared and must be cooked very slowly if they are to keep their shape. Paradise Jelly Juioe of two oranges and two lemons, a pound of cranberries, six cups of water. Boil all together until cranberries are soft. Mash them and strain them through a jelly bag. Add one cup sugar for each cup of juice. Boil until it jellies. Test a spoonful in a saucer set in the icebox. Pour into jelly glasses.

Chees*, yellow 16c Boiling Beef . _ _ 8c Butter, country roll __29c Beef Roast I2V2C Puro Lard, 2 lbs 25c Sliced Bacon, 2 lbs. 49c Voal Breast He Fresh Picnics 15c Voai C'-ops 12f/2 c Lamb Stew 9c nppib j Lamb Shoulder __l2|/2C KfRII r,r $1 .39 Smoked Picnics 18c rp Smoked Hams 24c

PLANKING SUGGESTED AS UNUSUAL, ATTRACTIVE WAY TO SERVE FISH

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(From Hotel McAlpln, New York) For planked bluefish McAlpin, take nice filet of blueflah and cook on the plank. 'When ready to serve garnish with some broiled tomato, sweet potatoes and fresh mushrooms. Pour off melted butter and cover with chopped shallots and chile sauce.

ONLY ONE EGG FOR 6000 CAKE New Shortening Another Departure in Unique Recipe. Quite a change it is from grandmother's day to find a cake recipe that calls for only one egg, and a good cake, too. In the olden days, when so many people had their own cackling hens within earshot of the kitchen, they thought nothing of beating up six or eight eggs for a cake. Things are different now. Another different characteristic of this cake is the new vegetable shortening that is in it. This is how it is made: Chocolate Cake One-third cup vegetable shortening, one-half teaspoon salt, one teaspoon vanilla, one cup sugar, one unbeaten egg, two cups sifted flour, two and one-half teaspoons baking powder, three-quarters cup milk. Combine shortening, salt and vanilla. One-third cup vegetable shortening, one-half teaspoon salt, one teaspoon vanilla, one cup sugar, one unbeaten egg, two cuds sifted flour, two and one-half teaspoons baking powder, three-quarters cup milk. Combine shortening, salt and vanilla. Add sugar gradually and stir until light and creamy. Add egg and beat thoroughly. Sift flour and baking powder three times. Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition. ' Pour batter into two greased layer pans and bake in a moderate oven about 25 minutes. Spread chocolate frosting between layers and on top. Make the filling this way: Chocolate Frosting Two tablespoons vegetable shortening, one tablespoon nutter, three ounces chocolate, five tablespoons hot milk, one and one-half cups sifted confectioners’ sugar, one-half teaspoon vanilla, one-quarter teaspoon salt. Melt shortening, butter and chocolate together over hot water. Pour hot milk over sugar and stir until sugar is disolved. and stir until sugar is dissolved, mixture .and beat until smooth and thick enough to spread.

Cashew Nut Roll

(Two eggs) tablespoons sifted cake flour \i teaspoon double-acting baking powder % teaspoon salt ' 2 eggs, unbeaten 6 tablespoons sifted sugar V 4 teaspoon vanilla Sift flour once; measure. Combine baking powder, salt and eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beater, adding sugar gradually' until mixture becomes thick and lightcolored. Remove bowl from hot water. Fold in flour and vanilla. Turn into 13x9-inch pan which has been greased, lined with paper to within one-half inch of edge, and again greased. Bake in hot oven (400 degrees F.) 13 minutes. Quickly cut off crisp edges of cake. Turn out on cloth covered with powdered sugar; remove paper. Spread with cashew nut filling and roll. Wrap in cloth find cool on rack.

Very Special BOILING Chickens ...lb. 17c YOUNG Chickens ...lb. 19c FOB BOASTING AND BAKING Plenty of Other Poultry at Right Price, —FREE DRESSING—WEST STREET POULTRY CO 11 N\ West St. LI-9669

Orange Marshmallow Pudding

Heat together in a double boiler three cups of strained orange juice and a pound of quartered marshmallows. Remove from fire as soon as marshmallows are melted. Pour into individual dishes over peeled orange sections and set in a cool place to stiffen. Garnish with whipped cream and maraschino cherries.

STANDARD OPENS NEW FOOD MARKET ‘Super-Store’ on West Side Begins Business. The Standard Grocery Cos. today opened another super food market at 2100 W. Morris-st. The store has a parking space in the rear. The exterior is finished in ivory and black glazed brick, in modern motif. The interior is finished in lemon yellow and sea green with all fixtures to harmonize. The new store will add approximately 15 employes to the Standard organization of 1200.

Parsley Butter for Sandwicher

To every ounce of butter allow two saltspoons of salt and one-half saltspoon of cayenne pepper. Pound in a mortar one peeled shallot and, if you tyke, a quarter of a clove of garlic, several branches of washed parsley, two or three branches of watercress and, if you fancy it, some mint. When these are pounded to a pulp take out any stalky' bits, put the butter in with the pulp and pound again thoroughly.

Peas Pancake

Mash a pint or more of tender cooked green peas through a sieve and mix them with two ounces of butter and a seasoning of salt and pepper. In another dish make a batter of half a cup of flour and a cup of milk. Into this whisk two beaten eggs. Add a teaspoon of baking powder and beat together with the peas. Cook like ordinary packages on a hot, buttered frying pan.

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THE INDIANAPOLIS TIMES

MEAT IMPROVED BY FRUIT JUICE Dishes So Prepared Found to Be More Nourishing and Appetizing. Nourishing from the laboratory scientist’s point of view and more appetizing than when prepared in ordinary ways is meat that is cooked with fruit or fruit juice or served with slices of grilled fruit. Sometimes the fruit is chopped and combined with the meat in a loaf or casserole. The reason these dishes are so good is because the acid of the fruit acts upon the fat particles of the meat, breaking them up and making them easier for the system to assimilate. The fruit mineral salts are valuable in maintaining the balance of a meal rich in protein. Frenched pork tenderloin with apricots is akin to roast pork with apple sauce, but more interesting. Then there are lamb chops with raisins; veal and raisin loaf with bananas; hamburg steak with broiled bananas and beef roll with apricots. Don’t they sound good? Planked Hamburg Steak One pound round steak, one teaspoon salt, one-quarter teaspoon of white pepper, one-half cup dried apricots, one cup stale bread crumbs, one egg. Scrub apricots well and soak several hours in warm water to cover. Put meat and apricots through fine knife of food chopper. Add salt, pepper, bread crumbs and egg and mix thoroughly. Pack into a buttered pie dish and bake in a moderate oven until brown on top and bottom. It will take about 25 minutes. Reduce heat and let stand five minutes. Slide from pie dish to hotplatter and surround with a border of mashed potatoes. Add an outside border of buttered diced apricots or finely chopped buttered spinach and serve at once. Colorful Salad A colorful salad is a lime gelatine ring, with fresh pineapple, grated carrots and crisp lettuce and greens.

I BOILING CHICKENS lb. 18c Roasting & Baking Chickens .lb. 22c PLENTY OF OTHER POULTRY AT LOWEST PRICES. HOOSIER POULTRY MARKET 107 N. Alabama. Phone LI. 1881.

GUESSWORK IN COOKING ROASTS THINGJF PAST Oven Thermometers Make It Easy to Achieve Proper Result. BY MARY E. DAGUE NEA Service Stair Writer When I was a little girl, a roast done to a turn used to be a an achievement that made our whole family hold its breath. Fortunately, the days of guesswork as to when meat is cooked enough are over. With a meat thermometer it is easy to bring roasts to perfection every time. The old way of determining when a roast was cooked by calculating the number of minutes per pound it must be in the oven is of course better than no guide at all, but it is far &om accurate. There are several reasons for this. First, not only the size but the shape has an effect on the time. Cuts without bone seem to take longer, too. And fatness or lack of it affects the roasting time. A fat piece of meat will cook quicker than a lean piece. We have learned, too, that low cooking temperatures produce juicier and seemingly more tender meat with less cooking loss. Lamb Takes About Three Hours Lamb Is inexpensive this spring and a leg of lamb will make sev- : eral meals. Put it in the oven pre- j heated to 350 degrees F. and roast until the thermometer registers the right temperature. At this temperature it will take about three hours to roast a six pound roast. Since lamb has a pronounced flavor it is at its best served with green onions, s.ay, which have a flavor of their own, too. Remove the outer skin and cut off all but about 2 inches of the green tops. Boil, uncovered, in salted water. Drain and season with salt and pep- ~ gj I HAD TO QE GOOD TO DO 8 MILLION WASHES IN 3 YEARS OF 10 N CLOTHES WHITER, BECAUSE K EVERY BUBBLE f\\ - WASHES PWI.H FS.—

per and butter and a sprinkling of lemon Juice. Brussels sprouts, stuffed green peppers and cauliflower are also good with lamb. Suggestion for Salad A plain lettuce salad with a tart French dressing is a happy accompaniment to this meal. Make the dressing with haif lime and half lemon juice. Or if you want a more elaborate salad, add sections of grapefruit or thin slices of cucumber. Mint sauce or mint jelly are always in order with lamb, although if you have some currant jelly in the preserve cupboard it will do very well. Pineapple meringue pie will fill the bill for desert and if there are small children at the table, give them the custard filling without the pastry. Pineapple Meringue Pie One cup grated pineapple, 1 cup sugar, IV4 cups water, 4 tablespoons cornstarch, 2 eggs, 1 teaspoon butter, few grains salt, 4 tablespoons powdered sugar, % teaspoon vanilla. Cook pineapple in water until i clear. Mix sugar and cornstarch and | add to pineapple. Add salt and but- ' ter and cook until thick and transparent. Stir in yolks of eggs and remove at once from fire. Cool and turn into a baked pie shell. Cover with meringue made with whites of eggs beaten until stiff with sugar beaten in a tablespoonful

Fine .—THJ® |>li| M l,mT/7 ify/M I* 10 ™ CH£CK ju*. .. a a Afr Ps prices ) salary raise. | IS n DOLLSIL_ A I in JusTLOOKAT > d OLLAP SAV£O ■ y f (THE SAVINGS A DOLLAR 1 # \ ON OUR EARNED f 1 v weekly ■■ You can live better if you buy better . . . \food bill' Check the UPWARDS OF 500 ITEMS A & P HAS REDUCED . . . Discover for yourself why A & P’s program goes hundrecU of times further than mere week- ■ , , _ end specials. A& P prices are NAILED I >% ■> u fan< * DOWN TO STAY DOWN! I P.ffjjf Q . A& P Grape Juice Bottle 10c I ier | Macaroni 4 IS 19cf / lb. JOr I lona with Pork, lona Lima i ftT. . I Deans or Sultana Red © Cans ADC Salad Dressing Ra”aT Si 27c I Chum Salmon Alaska 2 Cans 1 ? c l Preserves \ Elbow Macaroni BuK *> 5c I •„ 5 / Sparkle or‘*?ck£ , F£ser 6 Apple Sauce Ann Page 2 Cans lii J Our Own Tea mac* £M9c I , I Choco las e Grape Jelly Ann Page 1 15c I Cider Vinegar (GaPiSSso B S lc 10c I °P S CmmmUaUi lona Brand A ls*/i-Oz. 1 A*-, f lbs. F" I apagneTTl (3 28-Oz. Cans, 25c) 4 Cans IICI 4# /Ka / Ann Page Jelly Grape or Quince Glass in _f POTATO CHIPS neh c p tb 25c GRAPE JAM A P 2 -25 c Polk’s Butter Lb. 34c Little Kernel Corn 3 can, 25c Corn or Tomatoes 4 can* 25c Mop Heads Each |9 C Graham Crackers 2 i,b. box |9 c Bulk Rice Lb. 5 C Seedless Raisins *-Lb. 25c Heinz Baby Foods 3 Cans 25c Ann Page Donuts D ° 2 - 10c Cherry Pie Mrs. Wagner’s Each 25c Oxydol Thick. Rich suds 37c Soda Crackers =-Lb. Box |scSoap Chips Clean Quick 5 Lbs. 29c Pabst-Ett Cheese | 4-o. ptg. |sc P. &G.Soap 10 33c Black Walnut Cake sch 25c Hormel's Spaghetti Me at n ßaiis Can 15c Twist Bread Grandmother’s 9c — 1 Fresh Eggs SZl™* d °* 19c I I Butter sETSTSe ” >• 30c 1 FlOUr I Cane Sugar Bum 10 n. 49c 1 24-u>. Q*Xc 1 Pure Lard 2 25c 1 Bag XA# 1 # _ 1 DKfllllCk Makes Delicious Sm. 1C Strawberry Shortcake Pkg. • 1 lona Flour (69c \ Grandmother * I Kitchen Klenzer 3 cans 17c pan Rolls 1 Silver Dust 2 23c C. ■ ***★ D°z. £ jj| JELLO Assorted Flavors P k s- 6c Post's Bran Flakes Pkg. 10c l France Powder 3 Pkgs. 25c Log Cabin Syrup Can 21c Satina Tablets Pkg. 5c W AM " 8 O'Clock Coffee m njUWUi mMGWA Mild and Mellow Your preference for finer, fresher flavor has IK I f made A&P Coffees the largest selling Coffees Wrsr™r in the world. To show our appreciation, L * we’re saying “Thank You” this week. Bokar JJj 23c Red Circle Lb. 21c TUNE IN KATE SMITH EVERY TUES „ WED. OR THURS., WFBM, 6:30 P. M. Timely Springtime Suggestions Swift's Premium, Branded Beef Sale chuck roast Fresh Lh- 10c *2?“ Lb. |Tj Florida Orange* p l 29c Sugar Cured Bacon™T“- 23c Bananas Fancy r Frait Lb * 5c Extr* Select *v w, . Texan TH C Chickens Fryer. Z?c New Onions w„. „ ■ 5c Fresh Gfound Beef 2L 6. 2 9c Grapefruit E,eh 5c Haddock Fillets Jg* -15 c New Potatoes Lb 5c Rooißteak ß^T& n u>. 27c Caaliflowar S Head 15c I Swiss Steak *■ 21c TheM Price* Good in Greenwood, MonreavlHn, !*!• infield. Danville, Xobleerille. Martinsville, Greenßeld, Knlghtitnwn and Koheilte, a# Well •• ladlanapall* <ity Store*. ■■■■■■■ • " — 1

at a time. Flavor with vanilla and pile roughly over filling. Bake 15 minutes in a slow oven (300 degrees Fahrenheit.) DIETITIAN ARRIVES TO GIVE ADDRESS TONIGHT W. K. Kellogg Cos. Official Here for Talk to Restaurant People. Miss Regina Gabriel, home economist and dietitian for the W. K. Kellogg Cos., arrived in Indianapolis today from Battle Creek, Mich., to address 240 employes of the Wheeler Restaurants. The meeting will be held at 7:30 tonight in the auditorium of the Indianapolis Power and Light Cos. Spicing Prunes Add a small stick of cinnamon and several slices of lemon to your prunes while they are simmering.

Boiling The fl nest poultry .. ~ m at lowest prices f IIIfRCIIS . ID. I#C .... plenty of birds to choose Roastin * and Bak,n * ‘ *”"• | Chickens . lb. 20c C. A. SMII.YW 111 N. New Jersey. LI. 4979.

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Fruit Salad Put a rile* 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 pineapple and sprinkle with a shredded celery heart. Top with mayonnaiso and sprinkle with chopped nut meats.

Lighorn Fryrs lb., 25c 1936 Fryers lb., 29c Light Hens Lb. 20c Boiling Chickens lb., I7e —FREE DRESSING—MARION Poultry Cos. T.ook for Onr Noon Slrn DR-3441 1022 S. Meridian