Indianapolis Times, Indianapolis, Marion County, 9 October 1936 — Page 34

TRY PORKETTES | Variety Viewed Imporat in Making School Lunch Inviting

OF PINEAPPLE | FOR NEW DISH

October Days Bring Appeal for Different Foods to Serve.

By NEA Service These October days are bringing appeals for “something different” to serve, Perhaps you'd like to serve pine~ apple porkettes. The porkettcs are splendid for luncheon or supper. Although they present the familiar combination of pineapple and ham, the result is entirely new. With this dish, serve salad Adolph in a tomato jelly ring and, for dessert, an ice cream layer cake with plenty of black coffee.

Pineapple Porkettes for Eight

3 cups ground ham 14 cup evaporated milk 1 teaspoon dry mustard 14 teaspoon pepper 8 slices pineapple 4 cups mashed sweet potatoes 1-3 cup cream 1 teaspoon salt 1. teaspoon pepper marshmallows.

Combine ham, catsup, evaporated milk, mustard and pepper. Mix thoroughly and form into small, flat cakes the size of pineapple slices. Put a ham cake on each slice of pineapple. After cooking sweet po- - tatoes, put them through a ricer to be sure they are perfectly smooth. Beat in butter, cream, salt and pepper and pile lightly over ham cakes. Place on a well-buttered baking sheet and put in a moderate oven (350 degrees F.) for 30 minutes to cook the pineapple and meat and lightly brown the potate. Then top each serving with half 8 marshmallow and return to oven for five minutes to puff and brown.

¢ Tomato Jelly

2'5 cups tomato juice 12 cup lemon juice 4 tablespoons sugar 2 tablespons granulated gelatin .4 tablespons cold water 2 teaspons salt iz teaspoon celery pepper Few drops tabasco sauce 1 cup mayonnaise

Soften gelatin in cold water for five minutes. Add sugar to tomato juice and heat, but do not let boil. Add to softened gelatin and stir until dissolved. Cool and add lemon and seasoning. When mixture becomes syrupy. add mayonnaise and turn into a ring mold which has been rubbed with glycerine. Put in refrigerator to chill and become firm. Unmold and fill center with salad Adolph. Garnish with radish roses and tiny carrots made of yellow cream cheese with a bit of parsley stuck in the stem end. For the ice cream layer cake, bake a rich fine grained cake in thin layers—make four. Then, when they are cool, put them together with three different varieties of ice cream, making the bottom and top layers of cake. When ready to serve, mask with whipped cream. After putting the cake together, place it in the ice box te chill thoroughly. Sweetbread timbales are another good dish. With them serve creamed green peas, stuffed peach salad and a pineapple ice box cake. 1 pound sweetbreads 2 tablespopns butter 1 small onion, sliced 1 eup medium thick sauce 14 cup stale bread crumbs 1 teaspoon salt 1s teaspoon white pepper 2 eggs, boiled macaroni

Parboil sweetbreads and chop very fine." Cook butter and onion five minutes over a low flame. Remove onion. Beat yolks of eggs until “thick and lemon colored, and beal whites of eggs until stiff. Add white sauce, crumbs and seasoning to sweetbreads and combine with butter. Mix well and add yolks of eggs. Heat over a low flame, but do not let boil. Remove from heat, and fold in whites of eggs. Line timbale molds with boiled macaroni, winding it round and round, beehave fashion. Fill with sweetbread mixture and place in a large pan of hot water. Cover with buttered paper and bake 30 minutes in a moderately hot oven (375 degrees F.). Unmold on a large chop plate and pour peas in cream around timbales.

Applesauce Crumb Cake

2 cups fine, toasted bread crumbs 4 tablespoons brown sugar 2 tablespoons butter, melted Mix together and line bottom and sides of spring form pan. 2 cups apple sauce 3 eggs 1 can condensed milk 1 lemon, grated rind and juice Beat eggs, add apple sauce, milk and lemon. Pour into lined pan. Bake in moderate oven (350 degrees ’ Fahrenheit) 30 to 40 minutes.

FOR LEFTOVER CHIOKEN

Fry minced leftover chicken with boiled rice, adding some minced onion, green pepper and seasonings, and butter or bacon fat to keep it savory. Serve as main course, with a suspicion of Worcestershire sauce.

GOOD SAUCE FOR FISH

Capers “added to white sauce make a good sauce for fish. Bananas are delicious with fish too—fry, ° bake or broil them.

Announcing New Delivery Service—~All Orders Must Be Placed by 11 A. M.

Faney Colored 2 i ¢ Lb.

FRIES FRYERS ___16¢ Ib. CHICKENS ___16¢ Ib.

HENS ______15c ib. LARGE HENS 20c Ib.

FREE DRESSING

_MARION

The school lunch should include, besides nourishing sandwiches, milk to drink and fruit, a small amount of wholesome sweets. The cocoanut strips and cupcakes shown are easily made, not too rich

for a child's diet.

Several Kinds of Sandwiches, Milk, Fruit

and Whole-

some Sweets Tempt Young Appetites.

By NEA Service Here it is October and Johnny and Susie already back in school.

Arithmetic, geography, tablets and |ex

pencils are the thing now! | It means that mother has sel fo work packing school lunches again. - They must be nourishing lunches—the right foods to build strong, energetic little bodies—and they should be inviting, too. Sandwiches, well wrapped in waxed paper-to keep them fresh, a raw fruit, a thermos of milk to drink and a small amount of wholesome sweets make a properly balanced lunch for the growing child.

Use Different Breads

Two kinds of sandwiches are much, much better than one in any child's opinion. It's a good idea, too, to use a variety of breads in making sandwiches—whole wheat, rye, nut bread, raisin bread and sandwich buns.

Brown bread, with a filling of cold baked beans, will please youthful appetites.

White bread, spread with peanut butter and, sprinkled with bits of crisply. broiled bacon, makes another popular sandwich. Waxed paper containers with securely fastening tops can be filled with simple salads such as a mixture of apple, celery and nuts or shredded carrots or cabbage. When you pack such a salad in the lunch box, add a cinnamon bun instead of a sandwich.

When there are no other sweets!

on the menu add cookies, cupcakes or “Magic Cocoanut Strips.” These are easily made and children like them. Cut slices of day-old bread into strips 3% inch thick and about two inches long. Dip the strips in sweetened condensed milk, roll in dry shredded cocoanut and brown under the broiler at low heat. Here is a recipe for cupcakes that have the frosting on the inside where it will not get fingers sticky.

Dainty Cup Cakes

2 eggs, separated 2-3 cup sweetened condensed milk % cup flour 2 teaspoons baking powder 2 teaspoon lemon extract

Beat egg yolks with rotary egg beater. Add sweetened condensed milk and continue beating until well blended. Sift flour once, measure, add baking powder and sift again.

French Beef Roll

2 pounds flank steak 1 tablespoon flour 1 tablespoon salt 12 teaspoon pepper 12 cup sausage meat 12 cup celery 3 cups bread crumbs 1 teaspoon sage 2 tablespoons melted butter 1 can vegetable soup

Rub steak with flour, salt and pepper. Brown the sausage meat and celery, add the crumbs and sage. Mix well, then spread the dressing over the surface bf the steak. Roll lengthwise, fasten with string or toothpick. Rub the roll with the melted butter and sear in a hot oven until all sides are brown. Add the soup and an equal amount of water and bake in a moderate oven for 113 hours. Serves six.

Add gradually to first mixture and stir until well blended. Add lemon fgact. Fold in stiffly beaten egg w, . Pour into small gréased cup cake tins. Bake in moderate oven (350 degrees F.) about 15 minutes. With a sharp knife slice off the top of each cup cake as thinly as possible. Hollow out center and fill with Orange Cream Filling. Replace top carefully. Dust top of cake with confectioners’ sugar. Orange Cream Filling 2-3 cup sweetened condensed milk 3 tablespoons lemon juice 1 tablespoon orange juice 2 tablespoons grated orange rind 1 egg white, stiffly beaten Blend sweetened condensed milk, fruit juices and orange rind. Stir until mixture thickens. Fold in stiffly beaten egg white. = Chill, Spread on cold cake.

Frozen Cheese Alexandria

14 cup butter 4 pound Roquefort cheese 1 teaspoon sal! 12 teaspoon paprika 1 teaspoon finely cut chive Sherry flavoring to suit taste Cream butter, work until well blended. Add other ingredients. Pack in a small mold and place in the ice compartment

to freeze. Serve oil hot toagted ye N

bread.

MEXICAN SALAD

1 cup toasted bread cubes 1 tomato 1 green pepper 1 tablespoon grated onion 1 small cucumber Watercress or other salad greens French dressing Cut bread in 3% -inch cubes and toast lightly. Put diced tomato, green pepper and cucumber into a bowl with the onion. Add the watercress or salad grens . Add French dressing and let stand for several hours in the refrigerator. Just before serving, toss in the bread cubes and mix lightly.

PARSNIPS GOOD WITH VEAL Parsnips' are at their best now.

‘| They are good with veal and better when glazed. Use a half cup dark,

karo and a tablespoon butter ‘to make the glazing syrup.

PEACHES

K UP:

bil ees ae do,

[ STANDARD'S 30" ANNIVERSARY

L 7 fii! STOCK UP NOW SAVE DEL MONTE 27 25, 2 Oc A 85 ¢

12 ~ No. 21s $1 69

[6 & 73 12 ©: $145

cans Tall 1 2 No. 9 cans

No. i cans

Sliced or Halves

DEL MONTE

Fruit Cocktail

Big No. 214 cans

DEL MONTE

Bartlett Pears

$1.10 $2.15

add cheese, and |

Pineapple Juice

$1.10 $9.15

7 3c $145

LSE IIR

No. 1

cans or 1 2 No. 214 cans

16 12 6 12 6 12

6 12

Big No. 2%

DEL MONTE

PINEAPPLE

Sliced or Crushed

DEL MONTE

CORN

Cream Style or Golden Bantam DEL M ONTE

PEAS

Sweet and Sifted

Reg. cans

gi 9 9 o 2 2 3

225

DEL MONTE

Grapefruit Juice

DEL MONTE

FRIES uv 20: G. & G. POULTRY CO.

1042 S. Meridian DR-3431 Free Dressing

PUBLIC SALE—The followi elin gent pledges wi will be sold October RE oe gts Wolf Sussman, Ine... mT Indiana; olis, 54.2 Ple rs Saas 0 *4648 *4383 *4521 =4674

+2901.

SPECIAL!

Men’s and Women's

Wrist WATCHES

YOUR CHOICE

—Accurate and dependable, good

YOUR CREDIT

ag ee sQ9s|1 -dainty slender models for women...

worth decidedly more. Saturday, your choice ................0n0 rs

i 50c A WEEK

milk

DEL MONTE

GRAPEFRUIT

. Tasty and Healthy

hs - > Cc 49¢< |;

DEL MONTE

RED SALMON

. Deep Red Sea Food

Tall cans

2 2523-6 = 61, 12 =

DEL MONTE

1.29

SPINACH |

The Health Food