Indianapolis Times, Indianapolis, Marion County, 23 October 1936 — Page 34

FRUIT FLAVORS MEAT DISHES. DIETITIAN SAYS

Ruth Chambers Points Out Traditional Blends to Add to Meals.

BY RUTH CHAMBERS “National Livestock and Meat Beard

‘The use of fruit with meat is a custom growing in favor as we

learn to appreciate the blending of | flavors dn food. Fruit, fresh or preserved, is avail- | &ble throughout the year, and it | should be used generously to add | .. flavor ang variety to daily meals.

It nay appear with the meat course Just as well as in salads or as dessert, There are meat-fruit combinations, as roast pork and apple sauce. Various Spiced fruits are frequently served 10 garnish meat dishes. Bananas and slices of pineapple are broiled 85 vegetables to accompany broiled meats, Another way of using fruit to enhance the deliciousness of meat dishes 15 to use stuffing which contains fruit. I'm giving you some recipes today for stuffings which are especially delicious. . I'm suggesting the meat dish in | which each can be used to good effect, but you may be able to work out other combinations equally tasty,

Baked Veal with Prune Stuffing

4 pound slice of veal round Salt Pepper 14 cup butter % pound large prunes 3 tablespoons bacon drippings or lard 1 cup water 1 can mushrooms Select a 3=inch steak cut from the leg of veal. Have a large pocket put in from each side extending to the bone in the center. Season and fill with prunes which | have been soaked in warm water for an hour and then pitted. Skewer or sew the pockets shut. Dredge with flour and brown on all sides. Add water. Cover and allow it to cook very slowly in a 825 degrees oven or on top of the stove until tender, about 2% hours.

Pork Roast with Apple and Raisin Stuffing

12 cup finely minced onion 133 cups chopped apples 3% cups soft bread crumbs 13 cup raisins 3% teaspoon salt Pepper 2 teaspoons granulated sugar is cup melted butter or drippings | Conibine all ingre guts and mix well. | This stuffing is espeaally good in combination with pork. Either a crown roast or a cushion. style shoulder may be stuffed with this ‘type filling. When stuffed, place the meat in an open roasting pan and roast uncovered. and with no water at 350 degrees Farenheight about 30 minutes per pound or until tender. The rib ends of a crown roast will have to be protected in some way. The easiest way is to wrap with strips of bacon or salt pork. A cushion style shoulder should be roasted with the fat side up. | Apricot Stuffing for Beef Birds 14 pound dried apricots stewed | 1 cup bread crumbs or 1 cup cold boiled rice 15 teaspoon poultry seasoning - | 1s ieaspoon salt 1-6 teaspoon pepper Quarter the cooked apricots. Com- | ‘bine with other ingredients, adding moisture if necessary. » This dressing is very good for beef “birds.”

For this dish, slices are cut from)

the round in sections {wo by four inches, 42-inch thick. The meat is rolled about the dressing and skewered. It is cooked by braising ~that is, the “birds” are first nicely browned, then a little water is added, the meat is tightly covered and simmered. until tender. Stuffed Shoulder of Veal 4% pounds boned shoulder of veal Salt Pepper Fat Stuffing: 1 cup sliced ripe olives (medium slices)

BULGER Grocery|

|ings and cheese. | Beat the eggs well and add them

MACARONI MOUSSE TEMPTING TO APPET

Maraschino Russian Cream, looking so tempting, is light and delicately flavored. It is made of milk, eggs and gelatin.

certain traditional | Meatless Meals Meet Tests

of Both Flavor and Food Value.

By NEA Bervice For an early fall dinner that is to be meatless, Macaroni Mousse is a nutritious and inexpensive main dish. No use pretending, though,

i that its calorie count is not high.

Members of the family who are watching their waistlines will have to take slim helpings. Ths mousse is baked in a loaf form, unmolded on the platter, and served piping hot. Macaroni Mousse for Six

One cup elbow macaroni, 1% cups scalded milk, 1 cup soft bresg crumbs, 234 cup melted butter, green pepper, minced, 1 Ey minced, 1 tablespoon chopped parsley, 2 tablespoons minced onion, 1 teaspoon salt, 2 teaspoon paprika, 12 cup grated cheese, 3 eggs. Boil the macaroni in salted, boiling water. Use the kind that is done in nine minutes. Drain and place the macaroni in a greased loaf-shaped baking dish. Then make the sauce this way:

Pour -the scalded milk over the | bread crumbs. Allow the crumbs

to dissolve slightly. Add the melted butter to the milk and crumbs, then all the season-

last. Pour the entire mixture over the macaroni. Set the dish in a pan of hot water and bake in a moderate (350 degrees) oven 40 minutes or until the mousse seems firm. Test it by inserting a knife in | the center. Turn ‘it out on a platter and ——————————————————— i res 1-3 cup seedless raisins 3 cups chopped celery 3 cups drained, cooked, whole kernel hominy teaspoons salt Pepper to taste teaspoon sage

% Gravy: Drippings from roast cup milk Pr rareli or flour to thicken cup sliced ripe olives (large slices) Have square cut “cushion” shoulder boned and sewed to form pocket. Rub. inside and out with salt, pep+ per, and fat. Combine ‘all’ Stuffing

| ingredients, blend, and use to stuff

pocket. Sew up end or hold, to gether with. skewers. Roast in a moderate oven (300 degrees F.) {about 3% hours or until meat is

To make gravy: Remove meat from pan, Heat drippings, add % cap milk and sufficient cornstarch {or flour moistened in milk, to thicken; add olives and cook and | stir until of desired consistency. Serve hot separately. Serves 10 to.

FRYERS ~20¢ EGES -20c

Free Dressing-Free Delivery West Street Poultry Co.

11 N. West St. LI1-9669

PLYMOUTH AND TET

decorate with watercress or tomato

slices. : Macaroni Mousse can be’ served with cold meats or is satisfying by itself. Cut it in thick slices to serve. A dinner based on this Macaroni Mousse is:

GROCERY HERE |

Company Is Credited With|

First Local Motorized Refivery Ser Service...

opened its new store at 38th-st and |

Broadway. . Head of the firm is John J. Bulger Jr.,. who succeeded his father upon the latter's death last .December. The elder Mr. Bulger founded his store 30 years ago and one of the men associated with him when he opened his first store is still with the company. The employe is L. H. Kestner, veteran butcher, who is head of the meat. department.

consomme with fresh | 7

vegetables, Macaroni Mousse, mixed | §

greens salad with galic French dressing, maraschino Russian cream, coffee. Maraschino Russian Cream | Three tablespoons sugar, % teaspoon salt, 2 eggs, % cup milk, scalded, 1 teaspoon vanilla, 1 package lemon-flavored gelatin, 1 cup warm water, % cup maraschino ‘cherry juice, 4: teaspoon almond extract.

Add sugar and salt to eggs and |

| beat slightly. Pour small amount of milk over eggs, stirring ‘vigorously, return ‘ to remaining milk

in double boiler and cook umtil mixture coats spoon, stirring constantly,. Remove from fire. Add vanilla. Chill. Dissolve gelatin in ‘warm water. Add salt, cherry juice and flavoring. “Chill until cold and .syrupy. Place in bowl- of cracked icé or jce water and whip with “rotary egg beater until fAuffly and‘ thick

| like. whipped cream. “Then beat in custard. Turn into

cone-shaped molds. Chill until firm, |

Unmold. © Garnish * with ‘whipped |

cream and. slices: of maraschino cherries. This serves six. ;

sediowet Pineapple

1 No 91% can pirshia tidbits 1'cup sugar % loaf white bread % pound batter. Break bread .i drained pineapple. ) butter together. Mix all together

and place in casserole. ' Pour juice over this and bake in moderate oven (375 degrees FPF.) until light brown, about 15 minutes.

Jed

Roquefort Club Sandwich Butter toasted bread while hot. Spread piece of toast with a layer of

| Roquefort cheese; on this place two crisp lettuce leaves. Cover this with

thin slices of breast of chicken, and |

then cover with the other slice of toast.

Capitol | Poultry Co.

'| FREE Dressing—Delivery | DREXEL 3030 1018 S. MERIDIAN

FRIES 1 he

And ‘Ib,

HENS NOON

SPRINGERS and FRYS All Sizes, Colors Young DUCKS OPEN SUNDAY Co.

Capitol Pou

Now in New, Larger Quarters at’

30th. and Broadway

Faster delivery ... we are now in the center of our trading area. ay er economy . . . our larger volume buying results in ‘savings which we on to you. More variety . vad’ larger floor Space lets us stock

rh ice and rare foods.

reasons why the

new Bulger

Grocery offers more in shopping pleasure and thrift. During Qur Opening Sale We Feature These Viliics

FOR EVERY

E-Z-BAKE FLOUR BAR on: PURPOSE bE 3 Ee 24 Lbs. $1.03, 10 Lbs. 48c, 5 Lbs. 26c | @

HELLMAN'S MAYONNAISE 10¢ 3258 15¢ Visit Ou New

8 oz. Jar 1Tc ‘Pt. 28¢, Qt. 49%

“Serve hot or!

small pieces, ‘Add |} Rub sugar. and |;

ITY EH

PREMIUM STORE

Indianapolis, Indiana

[EXCEPTIONAL FRESH MEATS OF ALL KINDS ‘We Are Featuring

4-H CLUB

Hols ee |

PURCHASED FROM THE-NDIANA

STATE

WHERE QUALITY COUNTS!

BITTRICH'S I Meat Market

“Stand 267 E. F."MENGES,

DEALER IN HIGH IN HIGH RADE MEATS “FREE DELIVERY-—LI. 0328

HIGHEST QUALITY Frosh Dressed Poultry Fresh Churned Butter COUNTR

It comes from choice Government

| szie.. IT eveRy TIME!” "

“AN ASSET TO INDIANAPOLIS

Armour’s Indianapolis plant is a definite asset to your -city ' and its agricultural area. It provides a National market for locally produced livestock. You can buy Armour’s fine foods at your local market. Ask for them by name.

@® For real quality and tastiness, ask lightful ways you can serve this finer your dealer for Armour’s Star Bacon. , bacon. Get your copy of the Meal of the Month Recipe Folder from your dealer. Or write to Marie Gifford, care of Armour and Company, Chicago, and she will send you one free, It’s filled . with’ tempting recipes that make October meals a joy to prepare.

AND COMPANY

Inspected stock: And it’s made by Armour’s special F ixed- Flavor process that seals in the savory mildness of every slice. Youll be amazed at the many de-

ARMOUR

MEATS of SUPERIOR QUALITY

FOR YOUR ENJOYMENT WE KEEP IN STOCK AT ALL TIMES—

"|/ STEAKS AND ROAST OF PRIME BEEF AGED TO PERFECTION

SATURDAY SPECIALS!

set's Ham, 276

Armour's Star ‘Fresh Ground Boef- 2 Ib. 296 - 3 cans 260

Pard, Dog Food | i MILLER DELIVER!

PATRONIZE THESE STANDS! Courteous Personal Attention Quality Merchandise at Lowest Prices

A complete line of all food necessities under one roof.

omy MARKET HOUSE—MARKET & DEL. STS. |

‘George Eberhardt

Stands 277-278

Selected Meats

Over 40 Years’ Experience

™ RER FLOWERS

aac ebsn vin $1.00 Doz. ...b0c Bunch

35 13%

_STanDs

ey ~ Beautiful FRUIT Baskets | OUR SPECIALTY Lovely presents for your fins J ~ for the sick.

¢ of Prue tn Tdianapols aot Das.