Indianapolis Times, Indianapolis, Marion County, 17 July 1936 — Page 23
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Chilled Jellied Bouillon, Iced Froits ' Good as Appetizers.
~ It's the first course, more than likely, that will set the final course ~ of the summer dinner party. Hot wedther appetites need to _ be spurred by foods with delicate,
appealing flavors, and the hostess|
" who has invited guests fer break-
fast, luncheon or dinner should give | %
especial care to the opening of the meal, Chilled and glistening Jjellied = bouillon, iced fruits or fruit juices, fish and vegetable cocktails are first (“favorites among hot weather ap- * petizers.
Keep Dishes Cold
If the iced melon or fruit cocktall can be served in a well of ice, 80 much the better. However, if this form of service is not convenient, see that the food remains “on ice until just before serving. . The dishes in which the frosty ‘mixture is to be served also should he thoroughly chilled. Fruit is refreshing in almost any form. A dozen richly colored, perfect cherries on a small white plate with a few green leaves for color contrast makes an individual serving few can resist. Jellied consomme is delicate for hot summer noons or evenings, Highly seasoned, it stimulates the
appetite much as a hot soup does. ~; Since very cold foods have a ten-
dency to dull the sense of taste, extra salt and pepper are needed for an iced consomme. Jellied tomato bouillon has a tart © piquancy,. It should be quiveringly
«firm, but not stiff enough to hold
- its shape, A jelly that is too stiff
+ 1s far from appetizing.
Gelatin for Thickening Instead of standing for long hot stove, cooking + down’ meat stock into jellies, the modern housewife uses gelatin as
a thickening agent for bouillons + and consommes, Canned soups and
bouillon cubes also simplify preparation of these dishes. A precaution to keep in mind in planning menus, either in summer . or winter, is that flavors should not . be repeated. If e meal starts with tomato juice or jellied tomato bouillon, do not serve a tomato ‘ salad... When the first course con-
isists of fruit, the salad should be
of vegetables and the dessert a pud- _ ding or ice cream. A jellied salad
“rr dessert would have little appeal
* following a jellied first course. - However, by planning ‘carefully, i vou can take full advantage of the variety of fruits and vegetables rvailable to offer your guests varied and interesting meals, It is tise fo follow the grocer’s advice
# pnd select ‘each fruit and vegetable
at the height of its season, when i's flavor is best. A macedoine of fruit is made with saveral varieties, ‘prepared in tart, fruit-flavored jelly ‘and poured so that each layer hardens separately..
. * The molded brick is then cut in
s.ices to serve.
TOMATO JUICE FRAPPE
Two cans of your favorite brand
of tomato julde, 2 lemons, % tea- |:
spoon celery salt, % teaspoon onion _ papper, 4 teaspoons sugar, % -teatspoon salt, % teaspoon pepper, 2 drops tabasco sauce.
Open tomato juice and turn in‘toa pitcher. Add remaining in-
gredients, stirring until sugar and |
selt and other seasonings are thoroughly dissolved. Pour into freez-
ing trays and freeze until mushy.
Sarve in glasses’ with a slice of lime.
Follow the frappe with brofled i
ninute steaks which may be anything from a cut of round to the ‘fi‘'et. Have them cut thin and broil them quickly. Top with grilled
Another large. Standard Food Market, located at 336 W. Washington-
New Concoctions “Readily
‘Made ‘From Familiar Dish Recipes. | BY SISTER‘MARY 3 Times ' Specinl Writer Where is there a cook with soul
| so dead she hasn't sighed for new
| begin to make
st, was to: be: formally opened today. The store (above) ‘is the latest - addition to the -growing chain of ‘modern Standard stores. The store
has a 40-foot front.
Fragrant, Sparkling Iced Tea Is Refreshing Summer Drink
It Must Be Made Carefully to Be Perfect as Beverage. Iced tea; fragrant and sparkling,
served in a tall glass with a thin slice of lemon, a sprig of mint and
{the elink of ice, is certainly one of
the most refreshing of summer beverages. fa . Perhaps you've noticed = though, tha tsometimes iced tea is much more appealing ‘than at others. Iced tea, to be perfect, must be made carefully; hit-or-miss methods bring hit-or-miss results. To begin. with, you must have perfectly brewed ‘tea. It . should not be allowed to steep, or brew, longer than five minutes. At the end, of this time, the'tea infusion should. be poured from the leaves and the leaves thrown away.
The flavoring substance and stimulating properties in tea leaves are quickly extracted by boiling water. Short steeping produces a | fragrant, delicately flavored beverage that is mildly stimulating : 1} most people. Long steeping extracts: more of the tannin from the leaves and: spoils the delicate flavor and fragran i : we ah Use hiehiy of Ten Bs In making tea to be. ced, oe twice as much dry tea for each cup as for ‘a hot’ drink. Do. not crease the steeping time. = When it comes - to serving, you will need lots of ice. Fill the
+3
HERES THE PLATFORM THAT WiLL ASSURE YOU A BALANCED BUDGET |
Shop A&P TET Fa
. be convinced
glasses full with coarsely cracked ice or _half-full with chipped ‘or shaved ice. Pour tea over the ice, | in taking care not to touch the glass with the hot tea. Have “én extra supply of ice on hand at the table and drop an ice cube in each when you serve it.
Many prefer powdeted instead of
granulated sugar in iced tea. The reason is that powdered sugar dissolves in a. cold liquid more readily than the coarser grained, granulated variety. Either the juice: or sections -of lemon or orange may be served with iced tea. The juice, served in. a small pitcher or in a bowl with a cream ladle, is liked by. many per=
sons better than the fruit sections; ‘lon, and. a half ripe olive for the
Simple Syrup :
A simple syrup: often is served in place of sugar. Syrup is cone venient to keep on hand during the summer because: it ‘combines more quickly with fruit juices than does plain sugar. To make simple. syrup, put one
culinary worlds to conquer? 1 do. it, ‘too. . And yet none of us the most of all the foods available. ' Which suggests that the thing to do is to combine the old, tried and true dishes into
| new
concoctions. Ill never forget the family’s surprise the first time my spirit of ad-
SREF Lil ji
iE
nd, fret gon ai
ding, wears an
pud
‘when it appears ‘as cream . rice |
meringue. The same sugar and eggs and milk all are there but they are in a different ‘combination. :
Apple Fritters _ ow
Four tart cooking apples; 1 up| flour, 2 teaspoons baking 2 tablespons sugar, % Saar Salt. 1 egg, % ‘cup milk, cinnamon and ‘powdered ‘sugar. Pare apples and cut in ‘inch thick, cutting - -Re-
Om | move core and sprinkle ‘each piece |
trips, there is was just a step to add lus<| je to a salad with grated raw
te. : ; Even such old food affinities as toast and egg become Siiszent
pepper are sprinkled ov and the combination is on a moderately hot oven (375 dehe F.) until the egg. is set. It will take about 10 minutes. It’s a | splendid idea for. breakfast.
Contrast Adds Appeal
Cold. meat platters, too, gain appeal if you provide contrast in color and are'careful to arrange the pieces attractively. There will b= the dull rosy-tan: of cold sliced roast beef, the brighter pink of baked. ham, the
creamy tones of cold roast potk, the |
puré white of ‘breast of chicken and the speckled pink of tongue. Gar-
nish with “pickle fans and pond |
Hlies ‘made of thin. slices of cucumber and radishes with ‘the skins left
center. Slivers and thin slices of || dill pickle make stems and. leaves if you want to trace a border around the edge of the platter. Half
‘moons ‘of ‘sliced ‘beet and wedges of |
‘cucumber are clever decorations,
cup granulated sugar and one-half |
cup ‘water into a smooth sauce pan.
Bring to the boiling point, cover
and boil five minutes. This makes |
a rather thick, concentrated syrup.
One tablespoon will be enough ‘to| sweeten a glass of ice tea to suit the |-
‘average taste.
“There is no way to make perfect
iced tea and saveion ice, The bev
is’ ‘bound to become cloudy if ts
éiand allowed :to .ceol normally, | - .
uted” with. coli} water, Neither
preserved when hot,
shly ¥made ten: is poured over
enough ice to thoroughly chill and
dilute it.
that there is a savings on every item you buy.
YOU ial] AFFO
SUPER INS EME Lee
Eh Dill Pickles nt 25c¢c
POTATO CHIPS
8 0'Clock Cotfee a > 49c¢ YET) Ri 10 Sb
10 Regular Bar
CAMPBELL'S SOUPS HL a tan HC
FL Se LR |
TET TE 02.19¢
Lied Li TRADE
FOULD'S MACARONI
Bh TE SE
we 15¢ vii to LT ALL
Vi - 20¢ pe LE $1.07
-25¢
EN ET ETE lona Flour
Gold 2
Flour A-Penn Oil
a Extract 23¢ FE ATT Ea ty 3» 20¢c
Roast Beef FE Te
will, dt have ‘the deficate tes fra-| ‘grange that is-
with powdered sugar and cinnamon.
Mix and sift flour, baking powder, |.
sugar and salt. Beat-egg until light and add with milk to dry mixture.
-on soft crumpled paper..
= and_Sa. Specials LIGHT
Hens _____._Ih. 20¢
LEGHORN
Springers __ Ib. 180
FANCY
Springers =.
BOILING
MARION POULTRY CO.
1022 8. Merid, St. DR. Mi
22¢]| Chickens __ Ib. 16¢}
—FREE DRESSING— |
#
| GRUNOW-ELECTROLUX SALES CO.
OPEN EVENINGS
| 3907 E. WASH. ST. IRVINGTON 4700
oe! SAYS ‘A SCIENTIST
i “No woman seeds have red, rough hands if she
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Call washing, but exceptionally easy on the hands. I can recommend Silver : Dust to every theifty housewife.”
«vs From report of noted home economist of a leading university. Neme on _requesh
es’ mci aYG Su
wi mushrooms, just as you serve them,
Deviled Ham can 10c Potted Meat 0 - and add a ‘bunch of crisp watercress if it is available.
RHUL BEEF On i Re With the meat serve two vege-
te. bles—one buttered and the other \& FP Bread conta Ins nly the finest, richest in a cream sauce. Let the market nutricious ingredients properly balanced @ your choice in vegetables, the best it offers.
oF use Silver Dist for alls ay laundry: and dishwashing. 166 10 cusyan my hands Hinew
it old be safe. for my dain And my bn se my bands seas ovly 35 the day We, Wee Safeied
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: CE a a : fev. Team always test my husband wits happy smile.f S :
most
Iry the Famous A&P
TWIST BREAD '--
»ays satisfies and puts one in the * mood for dessert Summer desserts are at thelr bast when built around fruit. A fruit Bavarian cream can be made the day before and kept in the re- Te rigerator u wanted for serving.
{i]s
Hamburger Rolls 8c Vienna Rolls Pocket B'k iii Pi 12¢ Cinnamon Rolls
Full Glasse S$ DN i SBE Ul 33 & 188 WB HM — —_— a ai
in each FRESH FRUITS AND 4A ee
INET EE
FIED Re Petatoes iC RET
EE ——————
i 1B] | } 1} |
oN: He] 1 Es )
Tomatoes Cantaloupes
IN OUR MEAT MARKI
ROUND or SIRLOIN STEAK a 35¢