Indianapolis Times, Indianapolis, Marion County, 20 November 1936 — Page 33
"GETTING QUieK pris LISTED
Creamed Chipped Beef One of Best First Aids In” ~~ Emergency,
wh ald
BY RUTH CHAMBERS National Live Stock and Mest Board
Is there any household in which the quick meal problem doesn’t have to be solved now and then? There are times when it is a joy to serve an elaborate meal, but there are other days when one lacks either time or energy or perhaps even the inclination to spend many minu in the kitchen, ‘It is always a delightful feeling to know that appetizing’ and satis fying meals can time. 1t- gives the homemaker a grand sense of freedom to know that if she wants to very much she can stay “downtown shopping until the stores close, or she can take time to see a certain movie, or remain to the end of the club controversy, or play another round of golf, and still have dinner on the table before a hungry family grows too ravenous.
Good Old Stand-Bys
The pleasantest way to accomplish this kitchen version of conjurer’s magic is to have in mind certain ‘“stand-<bys” for such emer--gencies. Then instead of rushing about madly when you arrive home, you can go swiftly but smoothly about your task for you will know just what you have to do. For a beginning homemaker, perhaps it might be a good idea to try some of these dishes on a day when she has plénty of time to experiment. Have a sort of culinary “fire drill,” if you know what I mean! Besides having a repertory of easy dishes which require little time, another method of solving the quick meal problem is to prepare the meal early in the day and have it all ready to finish when you ery home. 8alad and dessert m finished and placed in the re A ator. Meat and vegetables may be combined in a casserole dish ready to be placedsin the oven. Various main dishes may be cooked and reheated for dinner. This system of course is. of help only when you know you are going to be delayed. There are those other times when dinner must nét only be quick but impromptu.
Sliced Dried Beef Is Good
Oreamed chipped beef is one of the best first-aids in such an emergency. There are many ways to " _serve it so that one can avoid monotony by taking a little thought. Combine it with cooked peas, or carrots, or mushrooms. Serve |it with boiled, reheated rice, or on toast, or in patty shells, or with * Chinese noodles. Ground beef, which can be quickly broiled, cooked sliced ham and, of course, bacon, are other easily prepared meats which can be the basis of the main dish for a quick meal. With: a salad (fruit or greén vegetables, or gelatin) and#a ‘8imple dessert (ice-cream, stewed fruits, cake or a fancy pastry) you have a meal of which you may well be proud.
Creamed Chipped Beef and Rice
% pound sliced dried beef 2 tablespoons butter 2 ctips milk 4 tablespoons flour 1 egg 4 tablespoons grated cheese Place the butter and 1% cups milk in a small frying pan. When hot, add the beef, shredded. Cook for three minutes. Rub the flour smooth in the remaining milk, add a dash of pepper and the grated cheese. Stir this into the beef. As soon as it thickens, reduce the temperature dnd add the well-beat-en egg. ‘The hot sauce will cook the egg. Serve with hot cooked or reheated rice.
Broiled Ground Beef
- 1 pound ground beef 15 teaspoon salt % teaspoon mustard 12 green pepper, minced 1. small onion, minced 1 cup stewed tomatoes Season the beef with the salt and mustard, then shape in one cake about 3 inch thick in a shallow] pan. Cover with the pepper and | onion, dot with butter and pour over | the stewed tomatoes. Broil 10 to 15 minutes,
Grilled Bacon and Tomatoes
Bacon slices pei, 5 slices bread, ‘cut in younds 2 large tomatoes 4 tablespoons grated cheese Toast bread on one side. Slice the | “tomatoes in thick slices and place one piece on each slice of bread, the untoasted side. Sprinkle grated cheese over the top. Cross 2 slices
be prepared in quick |
| WENS™™
| ding feast?
Strawberry Cocktail : Broiled Sweetbreads with Mushroom :
Pumpkin pie dressed up in 2 silver holder. With or without any fancy holders, pumpkin pie finds welcome written on every dining-room
door’ all day long on Takis
MINCEMEAT USED IN PUDDING RECIPE
1 (9 oz) package dry mincemeat and 1% cup water botlgd almost dry : 1 cup flour 1 teaspoon salt 1 teaspoon soda 2 cups cornmeal 12 cup molasses Lpint milk 2 Break mincemeat into pieces. Add: cold water. Place over heat and be | stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until ‘mixture is practically dry. Allow to cool. 8ift flour once, measure, add salt and soda and sift again. Add cornmeal and mix thoroughly. : Add molasses and milk gradually to dry ingredients. Blend thoroughly. Fold ih prepared mincemeat. Pour into greased moulds or baking power cans, filling 2-3 full. Cover tightly and steam two hours
having boiling water half way up ox moulds. If additional water is
| needed during steaming, it must be
boiling when ‘added. Makes three small loaves.
of bacon on each and place on the broiler rack under a low flame.: Allow to cook slowly until the bacon is crisp and the cheese is: melted. Serve with additional slices of crisp broiled bacon and a garnish of pickle strips, : : 2 cups cocked ham, minced |. 3 tablespoons butter 4 tablespoori® flour 1 cup milk 8 double slices buttered toast | Salt and pepper Combine butter“and flour. hii milk to make a cream sauce. Mois minced ham with sauce. Cut. rounds of toast into two sizes and arrange the larger ones on a hot serving dish. Heap the creamed h and place the smaller round of t on top of each. Press down lightly so that a ring of pink will show. Pour, the remaining sauce around, sprinkle with minced parsley ahd serve, t Becon Omelet |
Beat 4 eggs, without’ separat the yolks and the whites, to a li froth, adding 4 tablespoons of ter, % teaspoon of salt, pepper ad paprika to taste. Meantime cut 6 thin slices of bacon into dice and fry a golden brown. Remove the bacon from the fat and keep it warm; then pour off all the fat from the pan except just enough to keep the. omelet from sticking. Turn in the egg mixture, Cook the omelet carefully a just before {folding sprinkle Ww crispy cooked bacon. Fold and ery at once on a hot platter. 1
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Tasty Recipe
1 cup butter % cup sugar 1 egg 2 cups flour 12 cup milk + 1% cups cocoanut (dry) 1 teaspoon vanilla 2 teaspoons baking powder Cream butter and sugar together; add the egg and beat until thoroughly blended. Sift flour and baking powder together. Add flour and baking powder and ‘milk alternately. Add the cocoanut and vanilla; drop from teaspon on greased baking sheet, and bake in moderate oven (350 degrees FJ about 20 minutes.
MULLED PINEAPPLE JUICE TASTY DRINK
Mulled pineapple juice is a de-|
licious beverage for cold winter eve- ;
nings when family and guests sre gathered before a blazing. log fire in the fireplace. Tie up in a small piece of cheesecloth 17in¢h of stick cinnamon 3 wholie: cloves 1 tegspoon ground allspice, % teaspoon grated nutmeg. Add to one quart canned pineapple. juice and bring to the boiling’ point. Add a pinch of salt.
: Serve hot with crackers and cheese. | ~ 4 to 6 servings. .. ..
et Style Suitable for /
Hour of Day or Night, Expert Says.
What's this best hot Tor 8 Wed- 7 Somebody“ is always| | asking this question, do lite are
some answers:
«4. The. morning yedding “nigh | noon”—is followed by a breakfast. |
The afternoon wedding is followed
‘by a meal which may be an elab-
is large. - Hay be. served abithe weds ding & ast, although it is de-| creed out of place at all other how formal
breakfasts, no matter how ML Hot bread and rls ate serves, Wedding Breakfast
Sauce Martinique Potatoes Buttered 1
‘Hearts of Lettuce and Cheese Ball Salad Bread Sticks Maple Mousse Bride's ‘Cake Salted Nuts Colored Bon-Bons s Coffee :
: Wedding Luncheon . Jellied Bouillon Roses Celery
Ripe and Stuffed Olives Crabmeat Timbales = Hot Sauce Tartars Lattice Potatoss New Peas in Cream Molded Cucumber Salad + Cheese Cups ? Strawberry Parfait Bride's Cake Salted Nuts * Bon-Bons Coffee
For the wedding reception or when more guests must be served than
can be accommodated at tables, the buffet supper is desirable. The table from which the collation is
served must be as attractive as it is
possible to make it and must be kept 80 despite the fact that dishes often must be replenished. The buffet service is suitable for any hour of the day or evening and any sort of function, The menu
‘may be-as simple or elaborate as
wanted.” However, unless there are plenty ‘of trained servants in attendnce, a simple menu perfectly served is better than an elaborate one that only ‘after uncomfortable paits. Adequate will be one hot |
dish, a rather su tial salad, as-
ces 25)
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CREAM CHEESE - 21¢
MUTTON STEW Tlhp | Este Pork Loin
a. Swiss Steak “i” . Prk. Sausage 2 1bs. 25¢ Pork Chops :':.. 2215¢ Pure Grnd. Beef 10',¢c unis nen | BEEF BOIL T/2¢"
BREAKFAST
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| OLEO 2 Ibs. 26¢ BUTTER 32726
: CHOICE CUTS € || quarry BEEF
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toast ..18¢c Steak
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AGED FIRST =" “THEN PUT INTO
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RETAILERS IN THE STATE “THERE MUST BE A REASON” SPECIAL FOR THIS WEEK
sorted sandwiches, an ice, cake, salted nus, candies and coffee. Buffet Spread Combination Croquettes - New Peas in Cream : Molded Tomato Salad Assorted Sandwiches Salted Nuts Bon-Bons - Molded Ices ‘Wedding Cake ; Bride's Cake One cup butter, one and’ s half cups sugar, four cups flour, six teaspoons baking powder, one teaspoon salt, one and one-third cups sweetened condensed milk, one cup water, one teaspoon lemon extract, one tear spoon rose water, six egg whites. Cream butter until light and fluffy. Add sugar gradually, beating until sugar is dissolved. Sift flour once, add ‘baking powder and salt and again. ' Add dry ingredients to 'butter mixture alternately with milk blended with water. Add lemon extract and rose water. Fold in whites of eggs beaten until stiff. Pour into three nine-inch layer ‘cake pans and bake in a moderate oven (350 degrees F.) for thirty minutes: Cool and frost - with
marshmallow. frosting and top with!
a bridal ornament,
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“Cheese su zs -B
Piles cess $1.89 Sterling eber Cooks Pat. ew le 65 $1.80
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