Indianapolis Times, Indianapolis, Marion County, 31 July 1936 — Page 22

INANY SEASON

Viminings in Hot Weather v May Include Summer Vegetables. BY MARIE GIFFORD

Food Economist

““YWhether the thermometer stands ¥ 10 degrees below zero or 100 de-

¥ # . eh

above, you'll be safe in setting roast of beef before your family dinner, A perfectly browned, tender leg of lamb, or it of beef ribs with all the trimbrings down any house and alls for encores. = The frimmings may be oven potatoes or Yorkshire pudding for those 10 below days, but for fiow give me those less fattening, 1ess heat producing broiled fruits or ent summer vegetables as acment. “A really perfect summer choice from another angle is that roast for once you've cooked it you've the most perfect “makings” of a cold platter of cold lamb with spiced peaches in ginger ale, or cold roast beef with “tomato jelly ring filled with raw refine slaw.. Cool, refreshing and .plaesantly easy to prepare. The choice of the roast in the first place is of paramount importance * for it takes good meat to make a good oven roast. A good roast cut comes from the tenderer cuts of the carcass along the back bone or from meaty leg. These cuts include, rib, loin, rump or top round of beef; leg loin or shoulder of lamb; veal or pork. They are all rather large cuts and that’s as it should be, for a good roast should weigh four pounds at least. A small, thin piece of meat never makes the same desirable juicy product that a thicker, more compact piece of meat gives. A two-rib roast of beef—either standing or boned and rolled gives an

excellent size roast for the average

family. Lamb legs will weigh four to six pouunds and may be frenched or have the shank removed. Shoulder cuts of either veal or lamb make fine inexpensive roasts. A rump roast is often dubbed a butcher’s choice because he is apt to be the only one who recognizes its superior flavor quality. A rump roast from quality branded beef is one of the most delicious roasts you can buy. If you've never done a roast by our easiest of all methods, now is the time to try. And if you're lucky enough to possess a roast meat thermometer be sure to use it, for it’s the one accurate method of telling when a roast is done. Ask to see one of these thermometers at any Housewares department if you haven't already—they explain themselves. Now here’s the method for roasting your summer roast. No heating of kitchen—no watching— minimum waste.

Rib Roast of Beef

Choose a two or three-rib roast. It will be well marbled with fat. Set it, fat side up, in open roasting or baking pan and rub with salt, allowing one teaspoon per pound of meat. Set into a 300-325 degree F. oven and allow to roast for time given below. No basting is necessary. When done garnish with parsley and tomatoes cut in half, covered with butter crumibs and broiled quickly.

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Temperature of Thermometer | When Done

| __| Degrees 5-18 | 20-25 | 140 Medium .... 20-22 | 27-30 | 155-160 Well Done.. 25 | 32-35 | 170-175

Glazed Leg of Lamb

One 4 to 6-pound leg of lamb, frenched. One glass mint jelly. Six or more canned pear halves. Sprigs of fresh mint. Do not remove fell from lamb leg. Place, fat side up, on rack in open roasting pan. Insert thermometer if available, add 1 teaspoon salt per pound of lamb. Do not cover. Let roast without searing in a 300-325-degree F. oven for 30 minutes per pound. Forty-five minutes before done baste several times with 3 cup Jelly melted with 2 tablespoons vinegar. This glazes the lamb. Serve with heated pear halves filled with mint jelly and garnished with frest mint leaves.

CHEF GIVES HINT ON WATERMELON PICKLE

Cut Rind Into Small Squares Best Results, He Says.

Now that the watermelon season is here in earnest, a suggestion for pickled watermelon is timely. This recipe is from Chef Robert at the Grand Hotel, Highmount, N. Y. The find of watermelon, four cups vinegar, t pounds sugar, four tablespoons cinnamon sticks, four: tablespoons whole cloves. Cut the rind into smiall squares, cover with water and cook until tender. Boil sugar and Villegas 10 minutes. Add spices, tied in a bag. Simmer about two fo until syrupy. Add melon rind, Siimer another hour, fill jars and

or

Last night people again outside the gate to a Noblesville cemetery and peered into it to the grave stone that “lights up.” The photographer . caught them as they watched the eerie sight. The lower photo shows John A. Stern, R. R. 3, Noblesville, cemetery caretaker, pointing to the stone that gives nightly performances, He is showing how, according to his theory, the light from distant street lights gathers on the surface of the stone and is re flected to the watchers. That's all there is to it, he says.

EFFICIENT PANS ADVISED

They Should Be Easy to Handle as Well as Strong, Claim. In selecting pots and pans for her kitchen the efficient homemaker will consider not only soundness of construction, material, size and shape, but also such features as comfort in manipulation, ease of storage, economy of time, food and fuel, the effect of the receptable upon food cooked in it and the food habits of her family. The initial cost of the utensil and its durability are also important.

Juicy Pie To prevent the juice of a berry pie from running over while baking, place the pie tin in one a few sizes larger before putting it in the oven.

Aftermath of Jaunt Need Not Be Unpleasant for Children. -

BY MARY E. DAGUE Times Special Writer There's a shady place * down by the river where there's a carpet of green, a clump of overhanging wilow trees, and the rippling of the water is like a gentle serenade. It’s our favorite picnic place, and now and then a July day tomes along when the urge to pack up a lunch and go there is irresistible. Children always love picnics. Adults usually like them, too, but there are many mothers who say “no” to the youngsters’ requests to go picnicking because they fear the aftermath will be unpleasant. It needn’t be. Plan the outdoor lunch carefully, see that the children do not become too tired, and your picnic will bring none but pleasant memories.

Each Gets Package

To begin with, it’s wise to‘avoid too great a variety of foods. Children will lose their appetites if they see an unusual array of different things to eat. The package picnic is ideal for small children. All the articles of food are wrapped separately in individual servings, packed in boxes, wrapped in heavy paper and firmly tied. When lunch time comes each child receives his own package. Sandwiches hold first place in picnic menus and they can be highly nourishing. Vary the breads and choose the fillings with thought for their nutritive value. Chopped raw vegetables, jellies, cream cheese, cottage cheese, dried fruits and nuts that have been put through the food chopper, minced meats and peanut butter all make suitable fillings. Hard-boiled eggs, plain or stuffed with finely chopped vegetables moistened with mayonnaise, are wholesome and satisfying. They help to supply the vitamins often lacking in the average picnic lunch. Peanut butter biscuits are delicious split and filled with a ey filling. They are nourishing, too, and with fruit and a drink and cup cakes make a substantial picnic lunch. These were served recently

- BEEF, Boiling 1/6

3 Best Cut Chuck f4¢s Pot Roast 12¢

VEAL ny 8c; Chops 12,0; Roast____________I6¢

LAMB Stew 9¢; Shoulder (238

plegs __________I5¢

- PORK Fresh Picnics 15es Center Cut Shoulder_____18¢

. CHEESE Cream (7¢; Brick Smoked Picnics ----1%. Bacon

Choese_____________

gathered -

Simple Menus Are Best for

Outings to Picnic Ground

by United Airlines on a picnic party flight over New York. A tremos jug of milk and a small jar of home-made chocolate syrup or a can of one of the many excellent brands of prepared cocoa on the market will make it possible to produce a chocolate milk drink easily and quickly. Simple Dessert Best

The dessert should be simple. Ice cream always is a treat and if you have the equipment for carrying it, adds the final tduch of perfection. Otherwise, well mashed fruit and cup cakes or cookies are adequate and easy to pack. Pie is difficult to serve and is not desirable for a picnic meal for children. - If hot food is wanted, eggs can be scrambled over a campfire and bacon can be frizzled, using long green sticks on which to fasten the bacon. Older children may help cook the bacon. A soup or stew made at-home and carried in a vacuum container can be reheated over a small fire easily. Peanut Butter Biscuits

Two cups flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon sugar, 8 f{ablespoons peanut butter, % cup milk. Mix and sift flour, salt, sugar and baking powder. Add peanut butter and work with a pastry blender; just as you would for pie crust. cut in milk to make a soft dough. Turn out on a floured molding board and knead lightly to coat outside evenly with flour. Roll about % inch thick

PWA DIVISIONS 0. K. $900,000 CITY GRANT

Project Now Studied for Final Action, Ickes Announces, Times Special WASHINGTON, July 31—A $900,000 grant for a proposed $2,000,009 municipal auditorium for Indianapolis has been approved by the legal, financial and engineering divisions of the Public Works Administration, Interior Secretary Harold Ickes’ office reported today. It now is being studied for possible final action, the result to depend somewhat upon how urgently= the} project is pushed by city officials, it was explained. Request for the grant was filed with PWA Sept. 5, 1935.

LOOK AT THOSE MUSCLES AND THAT WEIGHT. i'M STURDY AND DEPENDABLE AND READY" TO CLEAN UP ALL SPOTS AND DIRT IN ANY FAMILY WASH, NO MATTER HOW SOILED OR DIRTY IT MIGHT BE.

and ‘cut with a floured biscuit cutter. Place on a greased pan and bake in a hot oven 425 degrees F.) for 15 minutes.

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GUARANTEED FRESH CHECKED

LEGHORN FRIES.

107 N. Alabama

TI 20c Doz. BOILING Fries

. Fancy Fries at Lowest Prices Nothing But the Best Quality Sold. =

HOOSIER POULTRY CO.

(Across: from Market)

LIL 1881

Coffee Shop Miraba

IR Stalls, Soereaing. or Arlt Wie rary Met shortcake are apricots, peaches, | servings of. ice: cream. Simply |p and ne Spoon ne Wii's nay ot bread is fine camp fare because the | Hiring” socasionaiy: ene raising keep the bread fresh for | chocolate caramels blended toge , are a pleasing combination,

YOU ALWAYS SAVE MORE AT KROGER'S BECAUSE YOU GET LOW EVERYDAY PRICES--BIGGER WEEK-END SPECIALS!

" Out-of-Door Journeys. _ | nia Dried Fruit Research Institute A good standard when selecting say that one pound of certain dried outs tor catty 8 to chooms Wings frutts emtaina energy valus ‘sua Gays,

OF A SELECTION OF FRUITS AND VEGETABLES TO CHOOSE FROM

: 3 S S$ > »

N\ NO o»

ELBERTA FREESTONE

Fancy Seedless Fine for Salads

GRAPES LETTUCE

APPLES ». 5¢ ORANGES

Michigan Duchess—Good Cooking Sunkist California

CELERY 38. 10c POTATOES 6

Fancy Michigan Pancy, Large Red Triumphs

TOMATOES 2 15¢ YAMS 2 ms. 15¢

Home-Grown, Best Quality Southern, New Crop

SUGAR rcs Phy 2h 51 99 COFFEE . 95, | SALMON --10 | IGED TEA i 25¢ DIXIE OLEQ~ -19; FLOUR 24 < 63 | MOTOR OL

92 Cleanser '— 2-15¢c

- : Your 2a Favorite Cut of Spring Lam

LEG 0’LAMB =:20-29

23¢ Ground Lamb Legs 30¢

CHUCK ROAST .. b. 19¢ SHOULDER Swiss: . 23¢c

».35€ | ».25¢ :

3 Jus 25¢ 2+ 15¢

25¢

ICEBERG Crisp, Fresh Heads ~

doz.

ms. 25¢

Bott 8c

Plus bottle deposit

» |7¢

Beverages

Coffee | Bread Country oh 9 Drink-Aid Assorted raver 5¢ Crisco segs, Begone 3 J 53 hee 99¢ 23c 10e 10¢c 19¢

Rocky River Latonia Club . Ginger Ale

| Jewel Hot-Dated 3-1b. bag, 49¢

Maxwell House

Good to the Last Drop

1%2-1b, loaf

pkg.

Flour

Peanut Butter Pep Kellogg's

Sa Wesco—The tea that does not lose its real tea flavor when iced.

vw 2-lb. jar

Pkg,

Made of the Finest ° Vegetable Oil

13-02. 1ge. pkg.

Corn Flakes xetoge's Oxydol \No2oune. Wheaties P&G Soap Chipso Rinso Ritz Crackers cneese

Post Toasties

Ige. pkg.

Breakfast Pkg. of Champins | Oc

7 5 25¢ EE 9c Ige. pkg. 19¢

15-1b, { 8c.

pkg. Ige. 13-0z. pkg. | Oc 2

PENN-RAD 100% Pure Pennsylvania (Plus 8c Tax)

z can

Small Pkg; 9

+s ~~ /\

de-. wll enjoy its Yo licious flange Lamb Chops, 1

Lamb Shoulder Roast u.

ONEKEHS @& BEEF -

BACON : ies ga ou Tike it Dog Food > 4x,

No Waste

Fine. Wa

dley 13 Yo 3b. avs.

For

Milk-Fed |

ib.

Full

Dressed

25¢ Catfish

b: 200 KROGER STORES

RANKFURTERCE, and Piggly Wiggly

Gigantic Canned Food Sale—Stock Up Now—Save! PEAS or GREEN BEANS ==. | 6 = 55¢| 12 = 1.09] 24 = 2.17 PORK & BEANS coor on [= 28612 = 57¢| 24= 113. APPLE SAUCE corms ce [6 == 49612 = 97c| 20 = 1.93

TATE « GE [6 1 = 2013