Indianapolis Times, Volume 48, Number 44, Indianapolis, Marion County, 1 May 1936 — Page 29

MAY % 19So.

LAMB BREAST PROVIDES CUT FORJCONOMY Shoulder Also Source of Inexpensive Meat for Spring Dinner. A cook In the habit of using only lamb chops and leg of lamb is missing some economical and good meals featuring ruch inexpensive cuts as the breast and shoulder. The following rule for breast of lamb make a dish that needs only salad and dessert to provide a nourishing spring dinner. Breast of Lamb Two and one-half pounds breast of lamb, one teaspoon salt, one small onion, four good sized carrots, one and one-half cups cooked peas, two cups milk, two tablespoons butter, two tablespoons flour, one-eighth teaspoon pepper. Separate lamb into pieces for serving. Put into casserole with boiling water to cover. Season with salt and onion, peeled but not cut. Cover and cook in a moderate oven for one hour. Add carrots which have been scraped and cook 45 minutes longer. Drain from broth and arrange on a hot platter, putting meat in the center and making a border of carrots. Melt butter in saucepan, stir in flour and when bubbling slowly add milk, stirring constantly. Bring to the poiling point and add peas. Season with salt and pepper and pour over lamb and carrots and serve. If you like parsnips they are very good in place of carrots.

Tincapplc and Cucumber Save the liquid in which the lamb was cooked. The addition of barley will make a soup for next day's luncheon. A good salad to serve with this meat dish is jellied pineapple and cucumber on a bed of cress. One package lime flavored gelatin, one cup water, one cup pineapple juice, one cup shredded pineapple, four tablespoons sugar, two tablespoons vinegar, one-half teaspoon salt, one fcup diced cucumber, four tablespoons minced pimento, four tablespoons minced celery. Cook nineapple in w'ater and pineapple juice with sugar for five minutes. There’s a substance in raw pineapple that prevents gelatin from setting. Add gelatin to hot mixture or cool it according to directions on package. Arid vinegar and salt and let stand until cool and beginning to set. Fold in cucumber, pimento and celery and turn into a mold. Let stand on ice until chilled and firm. Unmold on a bpd of cress and serve with mayonnaise. Roast Shoulder of Lamb One shoulder of lamb, one quart can tomatoes, one bunch young onions, one sweet green pepper, one cup hot water, two bouillon- cubes, two cups elbow macaroni, one-half cup grated cheese, salt and paprika. Put meat on rack in roaster and roast in a hot oven for 20 minutes. Then reduce heat and pour over tomatoes which have been rubbed through a sieve and combined with onions cut in slices, peppers seeded and shredded and bouillon cubes dissolved in hot water. 'Season with two teaspoons of salt and one-quarter teaspoon pepper pnri baste the meat frequently in boiling salted water until tender. Drain. Place meat on a hot platter and pour over tomato sauce. Surround with cooked macaroni sprinkled with grated cheese. Put under the broiler just long enough to melt cheese. Add a dash of paprika over the macaroni for color and serve. A salad of Chinese cabbage and orange sections with orange mayonnaise is very good with this meat dish. Use large firm-fleshed oranges separated in carpels with finely shredded and well-crisped cabbage and mix with salad dressing made with the juice of tart juicy oranges. Sprinkle the finished salad with finely chopped mint.

Creamed Eggs and Mushrooms

1 pound muthronma 4 (ablrspoons buttor 3 tablrspoons flour 1 cup milk 44 cup cream 8 tablespoons sherry (optional but good) 4 hard rooked eggs 1 teaspoon salt 34 teaspoon pepper Few drops onion juice Clean mushrooms and slice. Melt butter in sauce pan. add mushrooms and simmer ten minutes over a low fire. Sift over flour and stir with a wooden fork until perfectly blended. Add salt, pepper and onion juice and cook and stir for five minutes. Add milk and cream, stirring constantly. Bring to the boiling point and put over hot water. Add sherry' and whites of eggs coarsely chopped. Serve in patty shells or on hot buttered toast and sprinkle with the yolks of eggs pressed through a ricer. If small children are present you may omit the sherry and serve the sauce on toast.

Ham Loaf

1 pound smoked ham ground V 4 pound fresh pork \i cup bread crumbs 1 Ht 34 teaspoon mustard 1 teaspoon minced onion 34 cup tomato pure# Put ham and fresh pork through food chopper twice. Add mustard and onion and mix w'elL Add bread crumbs, egg slightly beaten and tomato puree and mix thoroughly. Form Into a loaf and bake one hour in a covered roaster. Uncover and bake until brown. The oven should be between 325 and 330 degrees F. during the baking period. This loaf is good hot or cold. KOLOIDAL IRON **4 Cod Liver Oil Fxtrart Tableta Renew Energy and I’ep. Will build vp that run down system. Buy Them at TT A /L p)Q

Strawberry Jelly

4 cups 2 Ik*.) berry foie* .2 tablmpoon* lemon juie* * rap* {Vi Ib. tutor J bottle fruit pectin To prepare juice, crush thoroughly or grind about three quarts fully ripe berries. Place fruit in jelly cloth or bag and squeeze out juice. Squeeze and strain juice from one medium lemon. . Measure sugar and fruit Juices into large saucepan and mix. Bring to boil over hottest Are and at once add bottled fruit pectin, stirring constantly. Then bring to a full

BUEHLER BROTHERS, Inc. fresfo Cream Picnics Cheese 15c Savings lttc 100% Pure Creamery LA Rll lie Buffer 27>/ 2 c Veal PORK Pork (hops .12fie SAUSAGE J“ hops ■■' lß ' / ' 2C Veal ioi/_ Roast ...12/ 2 c 10 2C Oleo, ...lb., 11c (RO( i\D Beef Pot 111.11 l 10c Roast 1.1.V2C iioillm; bllf 7* SWISS STEAK 13>/ 2 e Round VEAL STEAK 25c 42 N. Penn. Riley 6045 pimsuttßswnsiarurr*

SPECIALISTS PICK QUAKER OATS FOR DIONNE QUINS—WORLD’S HARDEST-TO-RAISE CHILDREN With all the foods under the sun to choose from, experts \ .eked QUAKER OATS for the Dionne Quins. No better proof exists that every growing child needs Quaker Oats. Its whole-grain nourishment, its precious Vitamin B for keeping fit* do everyone such a world of good. Order for your own family at any grocer’s!

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MORE GROWTH IN MILK, WITH QUAKER OATS! Doctors say the growth Vitamin B 2 in milk makes children thrive better when it is eaten in combination with the precious Vitamin Bi, stored so richly in Quaker Oats. Give everyone in the family this ideal combination every day-—Quaker Oats and milk!

Iffl BISBBPWr Bp (f § i A [HUB. f l | EVERYONE NEEDS HOT QUAKER OATS, RICH IN VITAMIN B FOR KEEPING FIT* Nervousness! Constipation! Loss of appetite! Did you know that a breakfast of Quaker Oats will help everyone, young and old, combat these vicious drains on energy due to lack of precious 3-purpose Vitamin B in the diet? Science discovers in Quaker Oats an amazing abundf.nce of this protective food element. That’s why it does everyone, young and old, such a world of good. A breakfast of Quaker Oats and milk is wonderful foodenergy for all the family. Order Quaker Oats by name at your grocer’s. Either 2VSt minute quick-cooking, or regular. ♦ln cases where poor condition is due to lack of Vitamin B. All PhotM WM CaurHrM. INS. M. S. A. ferric*. !m.

rolling boil and boll hard V> minute. Remove from fire, skim, pour quickly. Paraffin hot Jelly at once. Makes about 12 glasses (8 fluid ounces each). Vitamin.* In Fruit Grapefruit and oranges, rich in vitamin C, help to balance the meal, counteracting the acidity caused by such foods as meats, eggs and cereals. Tidy Table Peel vegetables and scrape your dishes on a newspaper so that no mess is left on the work table when the operation is over.

THE INDIANAPOLIS TIMES

IT’S the TALK of the TOWN! SHOP STANDARD EVERY DAY AND SAVE ON oSTANDARD’S NEW LOW PRICES! ROUND OR SIRLOIN t CHECK Each of These BIG WEEK-END SPECIALS! TREMENDOUS SAVINGS STEAK BUTTER sS 27® cuts I I Hul wßi I of finest quality young tender beef. Grill to a ■ I M M _ _ ztz: Lb. / PI Alin gold medal AA ZZIZIZ M H 111 IK pillsburys M/c RIB ROAST st Lb d : ns 25c ■ LvUll 24-ib. sack *3lm VEAL ROAST * 19c (I j|l HflAhil O 1A VEAL STEAK <&. 29c NuLlvlllll - Z c ™ IH 0 lIA flO HILGEMEIER’S Sugar-Cured BP Wllfcllll W 1 1 ■■ MM ntt 1.l and Hickory Smoked #•IA y, of whole Pound BORDEN’S jSS_ 2 -29 c CLICCCC cream 17. CHOCK ROAST lb l7ic OIILkOL \ b . JL ■ Boiling Bssf Lean and Tender 2 lbv. 25c " Ground Beef Fre , b c „ u „ d lb isc GARDEN FRESH FRUITS AND VEGETABLES Veal Chops Small and Lean lb. 23c tf* Iff ■% A mam pa M WM Frankfurts 2 lbs 29c J | KAVtD ERRIcS Braunschweiger \l n *wlcZ ib.29c f Thurinaer , Swifta I Luscious Red Ripe Southern "fHRk ger win tii*i duunctive ud. ib.23c I Strawberries-Solid and with V FULL 9 JP r Macaroni and Cheese Loaf i b .23c I that fresh tart flavor. Serve J PINTS J W Delicious Pickle Loaf 1b .23c I them fre s h for real flavor. Jgggj AWB Pimento Minced Ham 1b .23c I _ _ * _ _ _ _ _ Creamed Cottage Cheese , b .l2c I PINEAPPLES MCU/ BE AC Dried Beef _ I Full flavored, tasty, A P CW iCrtJ Pork Liver 15c I fresh, new Cuban M M f Ur,e Green, .g (■ c n-7 I Pineapples Jgjm Jam i |# Well Fil,ed Ihs ■HI C oausage Hil Keme ier's Country Style 1b.2/C I p.||| IHI AUfCD Solid Snow- iC- P ° ds Mak ‘>l Crinkrd I MMULIrLUffCn whiteheads Each |DC cooked oalarm Highly spiced lb.Zvc I CTTIIPE snow crisp Smoked Sausage ]b ,29c I HEAD LETTUCE iceberg P h " ,ls 5c ORANGES , L,re * ®? cet . 97*. I RRPPN REANC Stringles, 0 18., UnHIIULO Jmcy California 4/C ~” | UKtt ” 21 l9iS ASPARAGUS Be BFree 10c Jar of Jumbo I NEW POTATOES RADISHES Large Bunches 3 for |fc Peanut Butter | u- s. no. 1 Fancy ■f r p BANANAS a 1 a With ft AP I New Southern # lbs. M C Firm, Ripe. Golden £i lbs. IHe Purchase H I Triumphs M 4# Yellow Fruit ■ I W Bab-0 Am nIJ WABWUKU ■■■■ Jackson’s m mB ■ ■ Special Blend M oxydol vvr m bb “ L3 C Makes Rich Suds \ I-lb* PdCl(3gß DHHH OR RINSO Hfe PB il A ■ Fin* H ft 18- DtAIHb 3 “ Ig l RRCAn ft, w W H M fine quality golden Cocoai.ut Layer _ _ 25c HK VI HHia VL fllLarge 20-ounce Loaf Butterscotch Square _ 20c Angel Food Cake 15c ; SUGAR CREEK BUTTER Jfi: 32c KARO SYRUP VKMOc *£■ 29c Save Today the Standard Way! RITZ BUTTER CRACKERS pf*. 20c DOG FOOD Do > leß De Lu Aegean 5 C 111 r\ America’s Dessert tl \ CRAX Buffer Crackers P k *- 20c PDREX SmelOc b q oi. 15c Jell-O Assorted Flavors MACARONI or spaghetti 4 Libby's Peaches suced 2 2 b i*can29c apple saucf Mussp,mans : 2 9c. cherries KorifAnSe N o T rr tn loc ■ ILI vr\U wC Pur® w cans OC ann r*o h # A * n { a rr n Green Beans Stringless 3 Si,’ 25c RANCH DINNER 2 29c and ,0c Del Monte Corn Packed 2 25c post toasties r,,*..,™,, „'eioc wallpaper * 3 '*■ i7 C Milk Rich and Creamy 4 !'. 25c GRAPE-NUTS 17c BIG PEET SOAP 3 Xffi iOc Soda Crockers SSh 2 pti 15c MARSHMALLOWS rrf * h m,!| * * 6 isc lux flakes ir*,pka 2ic Dont Risk Health- , SWANS DOWN cl ' •'. iK.rg.2sc LUX TOILET SOAP 4 25c W SCO use oriaco i ... SAC BISQUICK ■*'!*• 27c LIFEBUOY SOAP 4 25c Woodbury's s<2p l 2 15c Salad Dressing -sopm*- fl ;.r 23c \A/kIFATICC The Breakfast of reg. 1 / Pi f U oc DeUcious Fresh Plnt 1 TT 11 E/% lIE W Champions pkg. yVoC lIVKIC9 Cucumber Chips Jar IdC I ** Butter 21c Libby's Kraut 4 25c K WaVVI| pAV B V V Asparagus All Green *Can 19c Ir* lfli B Immlft V 9 M Beans 25c Snider's Spinach 3 Cana 25c

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