Indianapolis Times, Indianapolis, Marion County, 16 October 1936 — Page 36

ALLOW JUNIO T0 HAVE EXTRA

PIECE OF MEAT

More Nourishment Needed ‘by Child Than Adult, Food Expert Says.

BY RUTH CHAMBERS National Livestock and Meat Board “Give Junior that extra piece of meat!” That is a common cry we hear in the family where there is a rapidly growing boy or girl: “It just seems that Junior can not get enough to eat. Why, he eats more than his father!” Which may well be true. Junior is growing so fast he should eat more than his father. Parents do nat always recognize this fact. The reason is that Junior's food must do two things for him. First, it must provide everything he needs to build a strong, healthy body. Second, it must provide energy for a life that is more active than father’s, if he is a normal boy. Father's body long ago reached its mature size, when he stopped growing as to height, bone structure and + muscle development. His food re- * quirement through adulthood will be only that necessary to replace wornout tissues, regulate body functions, and provide energy. On the other hand, Junior's body will double its size between the ages of 7 and 14, and his food must give him the material to do this with.

Muscle Building Foods

Protein foods are among the most important for growing children, for those are the only ones which the body can convert into muscle. Such foods are meat, eggs, milk, fish and cheese, with certain vegetables containing smaller amounts. Meat is one of the best sources of protein, for its protein is of the highest. In addition, meat is our * best source of iron, needed for rich, red blood, and it is a valuable source of phosphorus, without which a child's bones and teeth will not develop properly. Therefore, when Junior looks * longingly at the extra piece of meat zon the platter at dinner, give it to him instead of saving it for father. Junior needs it more than father does. To Help the Budget

With a family of growing children, all needing and wanting big servings of meat, mother sometimes has a problem to make her budget come out right. It will help her to remember that most less dentanded cuts of meat, which are lower in price, have just as much and as good food value as have the more demanded steaks, roasts and chops. The less demanded cuts may call for more care and skill in cooking, « but she is probably willing to sive = these. Here are a few recipes which 2will help her. All call for meats whose prices will not strain the purse strings.

Roast Stuffed Breast of Lamb

Select a breast of lamb including the foreshank. Have the butcher « crack the bones of the breast so that it can be carved between the ribs. Wipe them eat with a damp cloth, remove the foreshank, cut. off the meat, and grind it for the forcemeat . stuffing. Make a pocket in the breast by cutting through the flesh close to “the ribs. Sprinkle the inside of the =pocket with salt and pepper, pile up she hot forcemeat stuffing lightly, and sew the edges together. Rub the outside with salt dnd pepper. Lay the stuffed breast, ribs down, on a rack in an open roasting pan. Do not add water. Roast at 300 de- * grees F. about two hours or until - the meat is tender. If there is not sufficient fat to keep the meat from drying out, lay a strip or two of bacon on top. If there is more stuffing than the breast will hold, - bake it in a separate dish, or use - it as stuffing for onions to serve "with the meat. Serve with brown -.gravy made from the drippings.

Choose Mild Onions

~ For the baked onions, choose a * large, mild-flavored variety. Cut . the onions in half crosswise and simmer in lightly salted water until about half done. Lift the onions out and arrange in a baking dish. © Remove the centers without dis“turbing the outer layers. Chop the onion centers and add to the force- . ‘meat stuffing. Fill the onion shells with this mixture, cover, and bake in a moderate oven for about onehalf hour, or until the onions are tender. Remove the cover from the baking dish during the last of the cooking so that the onions will brown well on top.

Forcemeat Stuffing

Ground lean meat from the lamb foreshank ‘2 cups fine dry bread crumbs 2 tablespoons butter or other fat 14 cup chopped celery 1 tablespoon chopped onion 1 sprig parsley, cut fine

the Town of Indianapolis.”

duties of various officials.

O'Neill said.

City Clerk Daniel O'Neill has cleared a place on the shelves of his office library for a rebound volume of the 1838 “Act to Incorporate The nearly century-old volume, now rebound in bright red leather, contains 62 pages, only one of them torn, and contains 37 sections defining the limits of the town and the The ordinances bear the signatures of Joseph A. Levy, president of the Common Council, and James C. Jordan, secretary. This is the only volume known to be in existence, Mr.

1% teaspoon celery seed 1 teaspoon savory seasoning 1 teaspoon salt 14 teaspoon pepper

Melt the butter in a skillet, add the celery and onion, and cook for two or three minutes. Add the ground meat and stir until the juice evaporates and the meat browns slightly. Then add the bread crumbs and seasonings and stir until well mixed.

Spanish Meat Ring

1 pound ground beef +1 pound ground pork 2 cups unsweetened applesauce . 2 eggs 2 teaspoons salt 3 cups cracker crumbs 15 cup chopped pimiento Pepper

Combine all ingredients, adding milk if more moisture is necessary. Pack in a greased ring mold or meat loaf pan and bake at 350 degrees F. about an’'hour.

Deviled Flank Steak

113 pounds flank steak 3 tablespoons suet or bacon drippings 12 cup grated or chopped onion 2 tablespoons flour 1 teaspoon salt ‘14 teaspoon paprika 1, teaspoon mustard 1 teaspoon vinegar % cup tomato pulp 1% cups hot water Cut steak in ‘strips aeross the grain. Roll in flour. Brown steak and onions in suet or drippings. Mix

flour, salt, paprika and mustard. Then add vinegar and tomato pulp and blend. Add hot water and pour mixture over steak and onions. Cover tightly and allow to simmer an hour and a quarter or until tender. Serve with border of small boiled potatoes.

Braised Heart

1 beef heart Salt and pepper 2 tablespoons lard Water Bread dressing Wash heart and remove hard parts. Season. Fill with dressing and sew. Brown in hot lard, add % cup water, cover and cook slowly for about 3 to 32 hours, or until tender, adding water as needed. Serves six.

Bread Dressing

2 slices bacon, chopped 2 tablespoons chopped onion 4 slices bread, broken coarsely 1 egg Salt and pepper Brown bacon and onions. Add

bread crumbs, beaten egg and seasonings.

RAILROADER IS KILLED

By United Press FORT WAYNE, Ind, Oct. 16.— Jacob Long, a freight conductor on the Nickel Plate Railroad, was killed instantly last night when he stepped in front of a switching engine While on his way to work. He was 6 ;

)

THE BEST IN DRINKS INVITING ATMOS PHERE

sown %

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easy, economical operation.

Clorox makes white cottons and linens snowy-white, hygienically clean. Ordinary stains and dinginess’ disappear in the regular laundering process when Clorox is used. In a slightly stronger solution Clorox banishes stubborn stains—even scorch and mildew. Clorox also disinfects, deodorizes and removes

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Like Clorox itself, the Clorox label is a revelation of safer and easier housekeeping. It also lists many important personal uses. Clorox is coricentrated for economy. Always order by

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VTL filed Le

FHA FINANCING

| Wage Earners Now May Own

Homes, Peters Tells Convention.

Times Special

sured mortgage plan of the Federal Housing Administration has opened a new market for home financing by

‘making available unlimited private

funds for amortized lending, R. Earl Peters, state director for the FHA, said in a speech here last night at the Indiana Real Estate Association

| convention.

“No longer are wage earners disfranchised as' prospective home owners, because insured mortgages are not restricted to 50 -or 60 per cent, of the appraised value or to the maximum term of five years,” he

said. “Under the insured FHA mort-

gage plan,” he continued, “persons with steady incomes and proper attitude toward their obligations are eligible to borrow up to 80 per cent of the appraised value for periods up to 20 years. That plan greatly enlarges the field of operations for realtors in transactions in which home ownership is involved.

New Construction Seen

“Within a period of two years, the FHA has insured 118,534 mortgages aggregating $474,621,045. In the state of Indiana we have received 5224 applications totaling $17,170,510, and have issued commitments to insure 3947 mortgages aggregating $13,175,461.”

Mr. Peters declared that during the last two months approximately 40 per cent of all business coming to_his office was for new construction. Election of officers today will climax the twenty-third annual convention. James R. Day, Anderson Real Estate Board, and G. Roscoe Hemstock, a past president of the Hammond board, are candidates for president. Prominent speakers on today’s program included Vincent P. Braadley, Trenton, N. J., realtor; Herbert U. Nelson, Chicago, executive secretary of the National Association of Real Estate Boards, and Ralph VF. Field, Galesburg, Ill, chairman of the Illinois Real Estate License Law Committee.

ACCIDENT IS FATAL By United Press ; RUSHVILLE, Ind. Oct. 16.—Paul Joyner, 21, Arlington, died last night = from injuries suffered Wednesday = when his car was wrecked after it struck two mules on State Road 44 east of here.

ADVANTAGES OF

RICHMOND, Ind, Oct. 16—In-|

on auanapolis Power & Light Co. today mapped plans

Company officials said more than

500 additional rural residents will be |

benefitted. Plans call for construc-

bith 3% 330 miles of additional line County highways | months.

along Marion within the next few The company now serves 14,000 customers with 950 miles of pole

Y TO EXTEND _ RURAL POWER LINES

SPECIAL!

Sliced y Bacon Steak

Swiss

Off Round . 2 Lb. 4% Lb. 19¢ Pork Chops ____2 Ib. 45¢

lines in Marion County outside the | j LEGBORN

city limits, officials sai

ASHEVILLE HOTEL SUED By United Press ASHEVILLE, N. C, Oct. 16— Operators of the Battery Park Hotel where pretty Helen Clevenger, New York University co-ed, was killed, faced ‘a $50,000 damage suit today. uncle, charged “gross negligence.”

C. R. Clevenger, the girl's

Pork Sausage and Ib. 35¢ ic Hamburger sc SMOKED Picnics, ____19¢

Beer Price All Week

Free Dressing - Free Delivery West Street Poultry Co.

LI-9669

11 N. West St.

TRY A WANT AD IN THE TIMES. THEY BRING QUICK RESULTS.

P= > Sterling nN" : Cook's... . Fauriex

be Henry,

Drewry's SY 9 Ch. Steet

CAUTIOUS CARRI

"Once Bitten~ Twice Shy”

* GOODNESS «THIS SOAP

NEXT WEEK =~ BACK

NO MORE *NO-SCRUB" SOAPS FOR ME == | TRIED ONE ONCE, AND IT ALMOST RUINED MY HANDS,

AND

BUT THIS IS A NEW SAFE KIND CALLED OXYDOL, MADE BY THE IVORY SOAP PEOPLE. IT'S ALMOST A MIRACLE THE WAY IT WORKS.

; (i

AND WAIT TILL YOU SEE HOW SOFT AND WHITE \T LEAVES

SOAKING IN OXYDOL SUDS==AND THESE SHEETS ARE - LOVELY WHITE.

EXCEPTIONAL FRESH MEATS OF ALL KINDS

We Are Featuring

4-H CLUB

STATE

PRIZE BEEF

PURCHASED FROM THE INDIANA

WHERE QUALITY COUNTS!

AND HOW BRIGHT IT WASHES COLORED THINGS

[ HONEY, YOU HAVE HANDS LIKE A DUCHESS == $0 SOFT AND WHITE.

SEVERAL WEEKS LATER

THAT'S BECAUSE I'M USING A MARVELOUS NEW SOAP, CALLED OXYDOL. | NEVER BELIEVED A “NOSCRUB" SOAP

to 5

LAST A “NO-SCRUB” SOAP

THAT'S SAFE FOR COLORS, HANDS

@ The makers of gentle Ivory soap spent $1,000,000 to pers fect this new and amazing ‘‘no-scrub, no-boil’’ laundry soap invention. It brings you, at last, a “‘no-scrub”’ soap that is safe for colors, hands! OXYDOL works on an utterly new prine ciple, and does these 4 remarkable things: (1) Soaks out dirt in 15 minutes, no scrubbing, no boiling. Even spots come snowy white with a gentle rub. (2) Cuts washing time 25% to 40% in tub or machine. (3) Gets white clothes 4

*“grimiest’®

shades whiter. (4) Yet so safe op even sheer cotton

prints, washed 100 consecutive times in OXYDOL suds, showed no perceptible sign of fading.

OxyYDpOL is economical, too. Tests show that it will go one-third to ‘ one-half again as far as even the latest soap chips on the market. One package oftendoes twice the work—gives twice the suds—lasts twice as long as less modern soaps. Get OxvboL from your - dealer today. pe

TESTED AND APPROVED BY GOOD HOUSEKEEPING INSTITUTE

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Courteous Personal Attention Quality ‘Merchandise at Lowest Prices

A ‘complete line of all food necessities

under one roof.

CITY MARKET HOUSE—MARKET & DEL. $78.

FAIR

Stand 267

BITTRICH'S Meat Market

E. F. MENGES, Prop.

Stand 267

DEALER IN HIGH GRADE MEATS* FREE DELIVERY—LI. 0328

MARER FLOWERS - Saturday Specials!

. «Fancy Large

£0. ADAHLIAS BEAUTIFUL. TABLE BOUQUETS 50c

Stands 77 and 80

$7 00

MEATS of SUPERIOR QUALITY

STEAKS AND ROAST OF PRIME BEEF AGED TO PERFECTION 2

Armour’s

‘Whole or Shank Half

Sliced Sugar Cured

SATURDAY SPECIALS!

Ham, 29¢ 1.

Star

STANDS

VIRGIL D. MILLER % DELIVERY I 1%

HIGHEST QUALITY Frosh Dressed Poultry Fresh Churned Butter COUNTRY: EGGS ~ Fresh’ Chicken Giblets

Stands 317-318

MRS. UNDERWOOD BE-1i6s

HOME COOKED MEALS SIX DAYS A WEEK!

FRESH VEGETABLES QUALITY MEATS NOON LUNCH, 25¢

CITY MARKET RESTAURANTS

Entrance 123 N Delaware

366 Beautiful FRUIT BASKETS OUR SPECIALTY

4) Lovely presents for your. friends for birthdays — holidays — remembrances — for the sick.

We Have the hoist of Fruits in Indianapolis

and We Deltvee to Your Door. Ll. 1519—LI 15610

oot

477 478

THE LIMA BEAN KING!

We Specialize in Fancy Fruits and Vegetables of All Kinds! In or Out of Season All the Year 'Round FRESH ASPARAGUS—PINEAPPLES FRESH MUSHROOMS

LEON NEFOUSE

LI-0470

FRESH SEA-FOOD IS OUR hose

Stand No. 271

FANCY ITALIAN AND

GLUTEN BREAD ‘A Specialty HENRY G.

SPONSEL Stand No. 6

WE ARE THE HEADQUART ERS FOR FRESH ROASTED COFFEE GROUND TO ORDER COURT HOUSE SPECIAL | MORNING GLORY, 26c; * ROYAL NECTAR, 33;

~O' MAHONEY

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SIMON & SON

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Try Our Fresh Ground Horsstads

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Stands 261-262. LI-6910. DR-7679. BRINKMANN’S Cor. Market and Delaware

Fancy: New Dried Fruits of All Kinds

ur MEATS tie HALVES ooo...