Indianapolis Times, Indianapolis, Marion County, 9 October 1936 — Page 33
XYGEN KEEPS MILK LONGER
GERMAN SAYS
No Patent Issued for Gas Method in U. S., Record Shows.
BY SCIENCE SERVICE
WASHINGTON, Oct. 9—A search of German Patent Office records on _ file at the United States fatent Office here has disclosed the muchwanted details of the recently announced process for preserving milk over long periods by the use of oxygen and controlled refrigeration. The German inventor is one Theodore Hofius who obtained his patent on May 24, 1935, for the following process: Fresh milk pasteurized or raw, is cooled to eight or ten degrees Centrigrade (46-50 degrees Fahrenheit) and placed in an air-tight vessel. Both the vessel and the milk contents are subjected to a vacuum to remove air and other gases. Oxygen is then introduced into the vessel until a pressure of 10 atmospheres is reached. Then the container is sealed and the milk is shipped under refrigeration at a temperature of 8 degrees Centrigrade.
‘No Patent Herd,
A search of the United States
Patent indices fails to show that Hofius has been granted American patents for his method. The use of oxygen to preserve milk, however, is no new thing. Back in April, 1887, a Frenchman, Arthur Brin, received an American patent which was essentially the same except that the gases of the containing vessels were not drawn off before the oxygen, under pressure, was introduced. In 1889 Louis Clerc, also a Frenchman, received a patent for another process wherein carbonic acid gas was heated with the raw milk, then allowed to escape and finally oxygen under pressure was introduced and. the container sealed. These * patents have, of course, long since expired. Other Agents Used
Other patents show that hypochloride, ozone, air, peroxide, ultraviolet and carbon dioxide are but .a few of the preserving agents which have been patented in the past by American inventors. The new Hofius process claims, - states a Department of Commerce bulletin, to have enabled the shipment of fresh milk from Holland to ‘Cape Town, South Africa. Some of the milk, still drinkable, was. then shipped back to Holland—a total round trip of about 15,000 miles— and it was determined that it could still be made into butter. = Whether the process would and could be applied in the United States has not yet been determined. The Food and Drug Administration of the United States Department of Agriculture would have to decide whether the addition of oxygen . could be deleterious to milk.
Grape Jam
4% cups (2% lbs.) prepared fruit T cups (3 lbs.) sugar 1a bottle fruit pectin To prepare fruit, slip skins from about three pounds fully ripe grapes. Bring pulp to a boil and simmer,
_ covered, five minutes. Remove seeds | by sieving. Chop or grind skins and |
‘add to pulp. (Concord grapes give best color and flavor. If wild . grapes, Malagas, or other tightskinned grapes are used, stem, crush and simmer with ‘2-cup water 30 minutes. Sieve and measure, Use four cups prepared fruit and add Juice of two. medium lemons.) Measure sugar and prepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute. Remove from fire and stir in bottled fruit pectin. Pour quickly. Paraffin hot jam at once. Makes about 11 glasses (six fluid ounces each).
TRY STUFFED EGGPLANT
Eggplant stuffed with chopped meat, ‘'onion and crumbs and baked is one of the better ideas.
| WILSON'S MILK ATL te HLA
"WHEN OTHER FOODS S—— Doctors Recommend ‘WILSON’S MILK
Rich in Sunshine Vitamin D. Easy to prepare in any feeding formula; : Write for Baby Book... Also Premium and Recipe Book.
the anniversary event.
A feature of the Standard &rocery Co.'s thirtyninth anniversary sale starting today will be the opening of a new food market at 2618 Speedwayrd. All the Standard stores will participate in
Large floodlights are to illuminatae the new store shown (above) during the event today and tomorrow. This new market has been finished at-
tractively-both interior and exterior. Light through the large front display window enhances the har‘monizing colors of the interior. Standard is a home-owned and eperated insti-
ftution employing more than 1200 men and women
they added.
here, officials said. The firm purchases most of its stocks from Hoosier farmers, merchants and jobbers,
North Coast Salmon Bake
Combine 2 cups (1 pound) canned salmon, 1 teaspoon lemon juice, 2 tablespoons chopped parsley, 2 tablespoons melted butter. Crush a small package of potato chips and mix lightly with salmon. Blend in 3 eggs, beaten slightly. Form mixture into a fish shape 8 inches long and 3 inches high.
Top with strips of bacon. Bake in a shallow dish in hot oven (400 degrees Fahrenheit) 20 minutes. Before serving, place stuffed green olive in head of fish for eye and pimento strips in fan shape on tail. Surround with buttered cauliflower. Six servings.
ENERGY-PROVIDING BREAKFASTS URGED
As a fortification against the day's possible change in temperature and the possibility of a meager
appetite for lunch and dinner, it
is wise to have breakfasts which furnish plenty of food for energy. So here are a few such breakfasts, planned by Inez S. Willson, home economist. 1. Bacon slices with scrambled eges, toast, fresh peaches and cofee. 2. Creamed left-over lamb, veal or pork served on baking powder biscuits or toast slices, chilled melon balls and coffee. 3. Fried ham slices, toast, orange slices and coffee. 4, Sausages and waffles with maple syrup, fresh berries and coffee.
cup, and coffee.
5. Ham omlet, toast, grapefruit
NUTMEG VARIES
OYSTER FLAVOR
Recipe Adds New Taste
Favorite Dish, Report Says.
to
Scalloped oysters are especially good in these first days of the oys-
ter season, but a new recipe, Oysters Michael, is a delightful variant of the old theme. It deserves conspicuous rank in every housewife’s repertory of oyster dishes, for its simplicity as well as its new flavor. The rare taste is gained by using nutmeg as the principal seasoning. And it combines well with the salty, mineral flavor of the bivalves. Scalloped oysters tastefully preserve all these essential elements. And Oysters Michael adds its new tone to an old flavor. The approved recipe: OYSTERS MICHAEL 4 cups bread 1 cup butter 1 pint oysters 1, teaspoon salt 12 teaspoon nutmeg 1 cup cream Cook diced bread in butter until slightly brown. Cover the bottom of a greased basking dish ‘with the bread. Arrange oysters over this and sprinkle with salt and nutmeg.
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Fine Granulated
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Breakfast of Champions
10-50:
Butter Flour Pork and Beans Waldorf Fould's Pears Black Pepper Clock Bread
APPLES
SMOKED
Tomato Juice...
Country Club—Big 50-0z. Cans
Country Club Print—Ilb., .34c : Ib.
Avondale High Quality
Toilet Tissue Macaroni : 4 Spaghetti, Noodles
Bartletts in Syrup
19:
24
Country Club 4 in Sauce
oe 89¢ : ns 19¢ b rolls 25¢ pkes- 25¢
2 on’ 25¢ » 2. > 10e 1 pas -1b. $ ec
~ loaf
Sudan
It’s Fresher
BANANAS
Fancy Firm, Yellow, Ripe
Seriines
Box Jonathans—4 hs. 25¢
Arhours
PICNICS si Shank
Add cream, cover with remaining bread and bake in a hot oven (450 |;
degrees Fahrenheit) 10 minutes.
For .those who still prefer their scalloped oysters in- their accustomed form, the Oyster Institute has this tested recipe:
Scalloped Oysters
5 tablespoons butter 4 cups soit bread crumbs 1% teaspoons salt Pepper 1 tablespoon lemon faite 1 pint oysters
Melt the butter, add crumbs and seasonings and mix well. Drain oysters and arrange in alternate layers with the buttered crumbs in a greased baking dish. Bake 20 minutes in a hot oven, 450 degree Fanrenheit.
ARE
n IS MANES SUGGESTED FOR BREAKFAST Sunday Offers Opportunity
to Vary Dishes Served ..at Morning Meal.
By NEA Service Do you make a. real occasion
of Sunday breakfast? For most of us it is the only time in the week
we can eat in quiet and peace without the thought of hurrying to be at the office on time, getting the children off to scheol or making a train for the city.
You should try to. vary the routine of daily breakfasts and have something out of the ordinary for Sunday breakfast. If you are late risers; and have dinner at noon on Sunday, your breakfast must, of nenecessity, be light.
However, if your Sunday dinner is served in the early evening or late afternoon make brunch (breakfastlunch) a more substantial meal.
Here are some breakfast sugges-|
tions for Sunday .morning: 1. Honey-dew melon or grape-
fruit, cereal with cream, Boston codfish cakes with bacon and tartare |
sauce, toast, coffee.
2. Cold pineapple juice, cereal
Here's a famous Boston recipe for codfish cakes or- balls as they ‘are known in Boston. ‘These light fish cakes can be served for Sunday breakfast, luncheon or Sunday night SUppes aul are: sure. 10 be: popuar.
pared tha day - before ani simply warmed in a pan over hot water. Omit salt when cooking the potatoes, as tine fish is salty enough to flavor the balls. The codfish in this recipe is the kind that comes in a box ready to use without Add the codfish “to the potato with the beaten egg and pepper and mix well. Then form the mixture into 8 small balls. Drop in deep hot fat until nicely browned on all sides. Drain on absorbent paper -to remove excess fat. The simplest. way to prepare. the tartare sauce is to mix some finely minced sweet pickle with mayon-
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“Halloween Mince Pie
1 package (9 oz) dry mince meat
pieces. Add cold water. Fiace over heat and stir until“all lumps are thoroughly broken up. Add sugar. Bring to a brisk boil; continue boiling for three minutes, or until mixture is practically dry. Cool -Line a nine-inch pie plate with pastry and fill with mince meat mixture. Cut pastry into the shape of a witch's cat and place on top of mince meat filling. Bake in hot over (400 degrees F.) for 35 minutes.
A ‘DATE’ FOR MORE Roquefort and cream cheese blended and stufiad into pasteurized dates (pitted) makes guests greedy for more. Serve them after des.
sert, with coffee and a cracker.
[SPRINGERS- 20¢ |
LEGHORN HENS ~15c
Free Dressing-Free Delivery West Street Poultry Co.
11 N. West St. LI-9669
LI: ISYIN DRINKS INVITING ATMOSPHERE
ing biscuits.
He needn’t know the amazing thing that happened in the kitchen: You just opened an OvenReady package, and there “were your biscuits, mixed of the finest ingredieats, with pure vegetable shortening, all rolled, and perfectly cut. All you did was put them in the oven: Never have you seen or tasted such biscuits as these. Thej-are made from an
Ballards
NOTHING TO
A miracle of modern ‘cookery! Not a prepared biscuit flour, but biscuits all mixed, rolled and cut!
Sh-h! When you make him these miraculous biscuits, take his kiss and keep your secret. You're bound to hear flattering things about these golden, tender, tempt.
old Dixie-Land
recipe that is famous
throughout the South. An exclusive, patented discovery brings them to you as fresh as the instant they were cut. With the OvenReady guarantee you don’t even have to®risk a dime to find out about them. Get a package of OvenReady Biscuits at your grocer’s today. Ballard & - Ballard Co., Inc. (OvenReady Division), Louisville, Kentucky. Standard millers of the South for over 50 years.
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JOuUr Sracep's refrigerator
YOUR MONEY BACK = k You Ever Tasted Better Biscuits
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a de