Indianapolis Times, Indianapolis, Marion County, 31 July 1936 — Page 21

FOR SUMMER

er Canned or Fresh Variety Appetizing and

Economical. - How we all admire the calm, un- ~ flurried hostess! One of the reasons she is calm, most likely, is because she knows how to manage her household well ‘and efficiently and save herself effort. * Take this problem of planning Meals, for instance. You want something different, don’t you? _Basy to prepare, too. Something the whole family likes. And you 2 can’t think of a thing— What about fish? Fish—either fresh-or canned—is one of the best summer foods. It is appetizing, economical, and to be had in abundance. The protein of fish has essentially the same value as that of meat, but fish is lighter, less heating. It is therefore particularly desirable for hot weather meals. And ecially deep sea fish—is regarded as one of the most fmportant foods for children.

May Be Cooked Many Ways

© The method of cooking and servhas much to do with the palatability of fish. Bolling, baking, steaming, broiling, pan-frying and ' deep-fat frying—each has its place, Often a well-flavored sauce adds ain. oY to the tastiness of the h

Drawn butter sauce is considered the special sauce for steamed fish. Muitre d’Hotel butter is served with broiled fish; tartar sauce with deep-fat fried; black butter with pan fried or sauted; tomato sauce or egg sauce with boiled or baked fish.

Drawn butter sauce is made just like white sauce, using water in place of milk and seasoning lightly with lemon juice. Tartar sauce is a mayonnaise with added material. Minced onion, minced gherkins, capers, minced parsley and minced green olives are the ingredients usually added.

Rich in Vitamins

As to canned fish, there are countless varieties to be had at a wide range of prices. Canned sal mon, one of the least expensive, has come under the scientists’s eye and there have been some interesting - and enlightening reports regarding it. Salmon oil is said to compare favorably with cod liver oil in Vitamin A and D content. The Bureau of Home Economics of the United States Department of Agriculture tells us that “canned salmon is one of the principal fish products from the standpoint of nutrition as well as economy. It is one of the few foods from which it is possible to get vitamin D, the antirachitic vitamin, and it is outstanding among fishes in its fat content. It also contains vitamin G, which is the foe of pellagra.” Canned salmon lends itself to innumerable ways of serving. Re- . heated, it is excellent with any of the fish sauces. It is good in souffles, croquettes, and baked dishes of all kinds. It makes tasty soups and chowders and appetizing salads and sandwiches. Cheap and wholesome it can be used in every meal from breakfast to supper. ~~ Baked salmon is an appetizing juncheon or supper dish. Serve it . with stuffed cucumber salad and, for dessert a blueberry pudding.

Baked Salmon

One can salmon, 1 cup milk, \prig parsley, bay leaf, 1 slice onion, 1 tablespoon lemon - juice, 2 tablespoons butter, 112 tablespoons flour, 1, teaspoon salt, 4 teaspoon pepper, 4 tablespoons minced red or green sweet pepper, 1 cup cooked sweet corn, la cup buttered cracker crumbs. Separate salmon into flakes, removing skin and bones. Put half of it in a buttered baking dish. Sprinkle with half the lemon Juice. Add parsley, bay leaf and onion to milk and heat to the scalding point. Cool and strain. Melt butter, stir in flour, and slowly ~ add milk, stirring constantly. Bring 10 the boiling point and pour haif the sauce over the salmon. Add corn and pepper. Season with salt and . Jopher and add remaining fish. =P over remaining sauce. Cover with buttered crumbs and bake minutes in a moderate oven. ; e crumbs should brown on top. Serve from baking dish.

|STANDARD MARKET

IN IRVINGTON OPEN

Modern Food Store Is Lecated at

ording suggestive display for the buyer, daylight lighting, electrical refrigeration and modern ventilation are among other features of the new Standard unit.

bakery goods and staples are oifered.

SALAD'S APPEAL AIDED BY BEETS

Deep Red Color Does Much to Enhance Beauty ~of the Dish.

Salads have their appeal first through the eye, and if the eye is pleased with the color combination and general arrangement of ingredients, the flavor of the salad is almost certain to be pleasing, too.

The deep red color of beets goes a long way toward beautifying salads, and they. have the added charm of delicate flavor and texture. This colorful vegetable may be obtained in the canned form in whole small beets, in slices or diced, so there is a form that suits the salad of the moment. A small whole beet may be the garnish at the side of a vegetable or: fish salad; while if it is sliced or diged it may become a major portion ofthe dish. Like many other vegetables to be used in salads, they have a fuller flavor if allowed to be emarinated in French dressing for a short time before using. jometimes the beets may be diced and mixed with some other ingredient and all mixed together with mayonnaise, boiled dressing, or French dressing. A few green peppers, or olives, diced cooked potatoes, or cucumber, shredded cabbage or minced onion or their delicate sister the chives. Capers, too, and pickle relish are good to use. A satisfying luncheon salad is one that combines sliced beets with cottage cheese and a pear half. Arrange the mound of cheese in the center of a bed of lettuce or other greens, and at the side place half of a canned pear, and on the opposite side several sliced beets. Serve with French dressing and a garnish of mayonnaise, Some French rolls split and toasted would be good to serve with this.

DRIP-BREW METHOD FOR COFFEE LAUDED

Glass Apparatus Is Result of Years of Experimenting.

The most modern and perhaps the most perfect way to make coffee is by the drip-brew method, in a glass apparatus that is a result of years of experiment. Brewed in this way, the boiling water coming in contact with the grounds, gives the beverage a superior flavor and aroma. The contact of boiling water with ground

which it descends into the . liquid section of the decanter. Another good point in favor of modern gadgets for making coffee hinges on the fact that glass or porcelain remain neutral during the brewing process and do not affect the flavor of coffee.

CRISP SALADS ARE BEST

tuce From Wilting, Claim.

Salad flavor is found to be greatly improved when ingredients are stored in the special food crisper and vegetable basket of the modern refrigerator. Where the refrigerator is equipped with a built-in thermometer visible proof of proper food preservation is provided, and the housewife need have no fear that her lettuce will wilt or that her to-

matoes will soften,

Ham Sandwich

i To one-half cup salad dressing jade one teaspoon dry mustard, ; tablespoons chopped pickle, : e~fourth cup chopped green pep- , one-eighth teaspoon pepper and one-fourth teaspoon salt. Combine, : hen stir in two cups of cooked ham, ly ground. Spread on buttered bras with lettuce.

FOR VEGETABLES

Lemon Butter for Cooked Cabge—Mix one part of lemon juice two parts of melted butter and ur Wiel cabbage boiled just 2 pinutes. . Parsley Butter for Potatoes—To #8. cup melted butter add. 2 table-

Very Special Boiling Chickens_15¢ Ib.

Plenty of Other Poultry at Lowest Prices—Free Dressing

WEST ST. POULTRY G0. 11 N. West St. L1-9669

or pulverized coffee is brief, after |

Refrigerator Accessory Keeps Let-

TOMATOES HOLD| HIGH PLACE ON MODERN MENUS

.| They Deserve Daily Place

on List, Especially in Summer.

BY SISTER MARY Times Special ‘Writer °

tomatoes were ‘considered poison-

~ | tomatoes ‘in their gardens in those days because. they. tthe

them—mercy no!

that courageous woman who, for the first time, served tomatoes in her home.

we never seem to ' tire -of When we have them plain, with salt and peper, after several days of dressed-up concoctions, the rich scarlet flesh tastes better than ever. One of the best combinations is veal cutlets with grilled tomatoes. Of course, when you serve them cooked you can't serve them at the same meal as a salad, but cabbage is good, too, and a cabbage salad with a sour cream dressing adds just the right touch to the menu. Grilled tomatoes are easy to prepare and are fine for emergency entertaining. Grilled Tomatoes Wash tomatoes and cut in slices about one-half inch thick. Sprinkle lightly with sugar, sal and pepper and dip in fine cracker crumbs. Brown quickly in butter in a frying pan, first on one side and then on the other. Serve at orice. Veal Cutlets Veal steak cut one-half inch thick, 1 egg, 2 tablespoons melted teaspoon. salt, % teaspoon pepper, 1 cup water. Cut the steak jn neat pieces about the size of a silver dollar. Season with salt and pepper and dip in melted. butter. Roll in crumbs, dip in egg, slightly beaten, and roll again in crumbs. Saute until well browned on both sides. Add water, cover closely and simmer slowly for 45 minutes. If the oven is going for baking, cook the cutlets, closely covered, in the oven. Serve with the gravy in the pan. Baked Tomatoes and Cheese This is a splendid luncheon. dish. Serve it with toasted rolls and a fresh fruit salad. Iced chocolate or iced tea may accompany it. Four firm, large tomatoes, 1 cup soft bread crumbs, % pound American or Swiss cheese, 2 teaspoon salt, 1% teaspoon pepper, 14 teacestershire sauce, 4 thin slices bacon., Wash tomatoes and scoop out seeds: Season bread crumbs with salt, pepper, mustard and Worcestershire sauce. Slice cheese in thin slivers. Put alternate layers of cheese and crumbs in tomatoes until tomatoes are filled to the: top. Put a strip of bacon gers each tomato. Put in a shallow pan with a little water in the bottoin and bake 30 minutes in a moderate over (375 degrees F.). Another good tomato and cheese dish is in the form of a scallap,.

Demolding Salad

Gelatin salads will slip from molds easily if the molds are brushed

mixture is poured into them.

fancy poultry at lowest market prices. If you desire the finest

quality poultry, it will pay you

to visit us.

—Free Dressing—

C. A. SMULYAN

111 N. New Jersey

SPECIAL—FRI. AND SAT.

Fancy Leghorn:

SPRINGERS . --18e Boiling Chickens 16¢

Choice Colored

| SPRINGERS _._22¢

. —Free Dressing— .

MARION POULTRY CO.

Do you know that 75 years ago ous? It just- doesn’ seem :possible—yet it's-true. Women planted’ though ; vegetable was beautiful, But, taste Surely we owe avote of thanks fo |

Now that tomatoes are plentiful: in the market I serve them every: day in salads or cooked dishes and |§ -

butter, fine dried bread crumbs, 1

spoon mustard, 1% teaspoon Wor-:

with tasteless salad oil before the

We offer a wide selection of |

LI. 4979 |

LEGHORN HENS 18¢|

1022 §. Morid. St., DR-344/

Springers, 2-Lb. Average

1042 S. Meridian

Notice to Housewives

Lb. 18e

Choice Springers, 21/, te 31, Lb. Average

Balance of POULTRY at REDUCED PRICES! FREE DRESSING

G. and G. Poultry Market

DR-3431

QUALITY MEATS

SMOKED PICNICS.....1b. 1% GROUND BEEF ......3 Ibs. 29" . VEAP CHOPS ...........Ib 20c |. VEAL ROAST ...........Ib, 18¢ FRANKS ...........,.3 Ibs 25¢

‘SLICED BOLOGNA. . arene db 150 COUNTRY ROLL BUTTER

sasssssnens 51 35}

ELKOVITS MARK

13th & N. Capitol Free Delivery—$1 or Mors.

WEEK-END VALUES NEW POTATOES

Phone RIL 0370

= ,

AF COFFEE ... sre iavnenns Ib, 266

California Packed in Syrup California Packed in Syrup

Royal Anne Packed in "Syrup Indiana Pack, Fine Quality

PEACHE APRICOT CHERRIE TOMATOES COR BLACKBERRIES Snider’s Spinach Tomato Puree ed

Packed’

Garden Fresh Brand Fine Quality Indiana

Extra Fancy Seedless Large Clusters

Extra Fine CALIFORNIA

PEARS ii ORANGES TOMATOES

Sweet Juicy

Large Juicy California

SUN KIST,

Large Well Bleached Mich.

Golden Ripe Mellow - Fruit

Peaches

New Sweet Potatoes

IPOTATOES

California ‘ Sunkist

Large Size, Red Ripe From Nearby Farms

SAVE! BUY NOW WHILE

ti ARE [OW

TE 12: 97] 12: 97 x: 97¢ 1289 12 == 89¢| 12 12==97¢ 12-97 12=97¢ 12= 12:97

4 Ibs. 2 5 C 23 3c Ib. 5c 29 3~10¢ ~25¢ 3~17¢ Ib. he

Doz.

Georgia Freestone

Pure Egg Noodles

B-0z.. 16-

P&G.

‘or Crystal White

Van Camp PORK & BEANS

32 2 Ripple Dessert

Pure Fruit Flavors

4r=1]c PUREX

4-02. pkg.

Silver Bar

“Garden Fresh” Big No, 2% can Van Camp's Anglo Brand 12-02. can

GRAPEFRUIT "RED BEETS SIFTED PEAS | CORNED BEEF RED CROSS “ami SALAD DRESSING =," ) Cer RITZ CRACKERS - PURE APPLE JELLY 1c w= 10M APPLE SAUCE pr

GAR: | FLOUR

SO FRESH BRAND

12589

STAND;

Mod, fot

ROUND or SIRLOIN

* From Young Tender Beef, Lb.

CHUCK ROAST BEEF ROAST RIB ROAST RIB ROAST BOILING BEEF "VEAL ROAST VEAL ROAST SPICED HILGEMEIER'S

8 hs. 25.

Pure

Wi or

ARD

Tespec

Irvington: N

west es MARKET

SPecialg w; will Y—marvejoyg

Finest Quality X "PROTECTED" ~~ MEATS

In Standard's 100 Modern Meat Depts. |

STEAK

NEW U. S. NO. 1 Large Fancy Cobblers

Choige Cuts

Round Shoulder

Standing, Boned and Rolled

Short Ribs

Shoulder

Boned and Rolled

LUNCHEON MEAT

Delicious for Cold Lunches

Italian or Delicious Loaf

King of Wayne

A Perfect Flour for Every Purpose

_ Evaporated ~ Rich and Creamy

CHIPS §

Crystal White

2 No2 No.2 25¢ ; = “Me

24-Lb. Sack

tall | cans

Crackers. Crisp and

EE ...,

= 20e

Ib. 23¢ = 29¢ ~10¢