Indianapolis Times, Indianapolis, Marion County, 24 November 1936 — Page 9

7 4

rooms, private ius as well as

FAVORITE DISH |

Fra

WITH AMERICANS)

Many Uses Found for Racy

Flavored Food; Used to Stuff Birds.

Saterkraut has become 8 thoroughly American dish in of its {foreign-sounding name, ere are few homes in which it is not known and used and since it was first introduced to America by settlers from Germany and Holland the food has gained in popularity until today it knows no racial nor class lines, Now that it is entering its season of greatest demand, kraut is found on the menus of all public dining n the home for it has zest and a slightly acid flavor appealing to virtually all tastes,

Aid to Digestion

| "Sauerkraut, which may be eaten aw or cooked, fills many roles. Its cid, racy flavor stimulates the aptite, causes the gastric juices to w freely and helps in the work f digestion. It is an ideal dish to ovide a balance for the large guantities of starchy food consumed uring the cool ax

cold weather. Sauerkraut is an age-old food and not ted

a8 origina German 3s commonly believed. It dates the building of the Great wel of China when the laborers ate it combat deficiency diseases result- § drom from . ash consisting almost all

{ Rother is EB rice. dod that krautand fatty meats should not be cooked too long together, otherwise the greases will penetrate the kraut end decrease the lactic ferments. Cook the fatty meats until quite done and then add the kraut, cooking together only until the latter be~ pomes thoroughly, hot.

; Used for Dressing

With the hunting season at hand And the holidays approaching, it will interest housewives to. know that sauerkraut makes a highly prized stuffing for game and domestic fowl. Kraut counteracts the “wild flavor” of game birds and also imparts a distinctively delicious taste. Parboil the kraut for about five: minutes and then pack into the bird. The same procedure may

-be used with domestic fowl. In some

parts of the United States it is regularly used for turkey stuffing and George Rector, the famous cooking authority, has recommended kraut as a most delicious stuffing . for goose. Because of its comparatively low price sauerkraut well fits into the present economic situation when the. food dollar must be so carefully budgeted to insure a filling yet properly balanced diet. Following are several tested reSines « designed to fit varying pocketSs:

SAUERKRAUT WITH APPLES AND SPAGHETTI

1 quart sauerkraut 144 cups cooked spaghetti 1 onion,

What could be 8 more appetizing ‘menu “for a cool fall day than combination of jamb chops and fresh vegetables? .

Peanut Butter Pie

1 cup sugar 3

}

/ 1 cup white corn syrup % salt

% teaspoon vanilla 1-3 cup peanut butter ~end ingredients well; pour into nine-inch pie tin which has been lined with chilled uncooked pie crust. Cover with another pie tin, inverted, and bake in hot oven (450 degrees F.) for 10 minutes; reduce heat to 350 degrees ¥. After 50 minutes, remove cover and continue baking until silver knife inserted shows firm filling and slightly crisp t (15-30 minutes). Serve in small p-rtions.

Bacon Waffles

If company comes and you have nothing prepared, waffles: with bacon in them offer a solution. The family, or even the guests, would guess that these waflles were the result of an emergency. To prepare them have: . 1% cups flour 3 teaspoons baking powder 15 teaspoon salt 2 teaspoons - sugar 1 cup milk 2 egg yolks 2 egg whites % tablespoon melted butter Sift the dry ingredients. Add the { milk, the melted butter and the!

slightly beaten egg yolks. Fold tn

the well-beaten egg whites. Here's the bacon comes: Just. rl Sh the lid of the iron goes down, sprinkle tiny bits.of hot, crisp | bacon over the waflle Mixture.

CRACKED #

lb

I!

se ———

CREAM: OF:TOMATO ~ SOUP HURT BY SODA

For eream-of-tomato soup the

fesert

dt E

for the housewives who likes to

| I

| i

The bountiul ending tox » soo

November evening ‘mealsteamed

mince meat pudding with tantalizing foamy sauce.

stretch her pennies, Prepare cauli-|

flower this way: Caylifiower Au Gratin

Cook in boiling salt water for 25 minutes. Don’t let it get too soft. Drain thoroughly in a colander. Put in snug baking sish and dredge

best results are obtained by apply- | crumbs,

ing the thickened milk principle in reverse so to speak—that is, thicken the tomato juice and add it to the cold milk. Neutralizing the acid in

the tomato juice by means of soda |

is another method sometimes used, but the soda injures the flavor and tends to -destroy the vitamin content of the tomatoes.

Hollandaise Sauce

Hollandaise sauce is made of butter, egg yolks, lemon juice and a little boiling water. The Bureat: of Home Economics, United States Department of Agriculture, suggests one-half cup of butter,” four egg

yolks, two tablespoons of lemon juice, one-quarter cup of be water, one-quarter teaspoon of salt

never | ahd a dash of cayenne.

The directons are;

few minutes , Just the cheese to melt. ately.

2 pounds beet flank, ks onions 15 cup vinegar. 1 teaspoon salt 4 tablespoons sugar.

Divide their

ig into three portions. Beat the |

olks and lemon juice together, add

on piece of butter, and cook in a!

double boiler, stirring constantly until the mixture begins to thicken. Remove from the stove, add a- second piece of butter and stir rapidly. Then add the remaining butter and continue to stir until the mixture is completely blended. Add the salt, cayenne and boiling water. Return to the double boiler and. stir until the sauce thickens.

CITY MARKET

woo

Avocado pear, being the fattest’ ‘of

all fruits, does not need to have an is served as a salad.

Grated onion and lemon pr § make a snappy and suitable dress-|

ing,

5 pe Hi a

NN, <

Melt butter in skillet and. add lemon

fuice, mustard, chili powder, salt and Worcestershire and mix well. |

Pour in eggs and cook until eggs

are creamy, stirring constantly. Ar- : range on browned rice patties made |}

by spreading 2 cups cooked rice

one inch thick in shallow pan;

press down well, cut ‘into rounds with biscuit cutter and place on

and brown in hot oven (400

URKEYS 5 JCKS li GEESE

Stock “7. oy

“Eira Fansy Chuck _

‘Breast I Chops ._......13V5¢}

Fresh

pah; add. dot of bufter on

Pot Roast. nash

{enter Shoulder. a

{ogres => Pour. sauce. over egg ~ Sauce

- 1 %ablespoon flour * ‘3 teaspoon salt - % teaspoon pepper 1 cup cooked. peas 2 cups canned tomatoes % teaspoon sugar 2 glices bacon, diced

Saute onion and green pepper}

| with bacon until bacon is brown and

onion and pepper soft. Add flour, |

mushrooms, tomatoes,- sugar, salt, pepper, cook: slowly 10 minutes.

TURKEYS

® K FED ¢ PEN FATTENED. AT THE . RIGHT PRICE!

Turkey Farm

West of Indpls. ey Farm ast of Avon, ie North. :

Del ns,

Bead atte v.

——— ae

Mince Meat Lb. 15¢ . Oysters Qt. 46¢ Sliced Bacon 2 Lb. 49

180 ves. 150

Hn BUTTER Be

» \w

W Thanks to Us—

You Can Buy Your - Holiday Outfit at a Great Savings!

‘A Cash Purchase - From a St. Louis) . M anufacturer of PHigh - Grade $2.95

Turbans

sliced +. 18¢ | 2 large apples, diced g 14 cup hot water 3 tablespoons butter ore substitute Brown the onion in the butter, add the drained sauerkraut, and continue the c¢ until the sauerkraut is slightly browned. Add the water, cover, and cook 10 minutes. Add the apples “thet spaghettl. Mix well with a fork: and continue cooking until the mass is slightly browned, and no liquid left. SAVORY SAUERKRAUT 1. cup- butter or other fat 1 quart sauerkraut 14 teaspoon celery or earaway seed Heat the fat in a skillet until golden brown, and add the sauerkraut and the seasoning. Mix well | using a fork to separate the kraut.

over and ook for 5 minutes, Serve “ho

“isef Smoked .:220., =: Plonies ITs. .

CRENW ALD S

a RE ME A real

4Q7

» Wine and be: ‘mer.

these Party Sati OreodTat. i” Forsoicdende

Hi Crowns ® Pe

Chiokens

To Boil, Bake or Roast

ashioned: of: Suede, A Velou¥,' French Felt, Velvet and Fur Feit. On the Balcony

DOZEN

18:

INDIANA ‘TURKEYS, DUCKS and GEESE. at LOWEST Market Prices.

"HOOSIER

POULTRY CO.

103 (asross from nd 11-1881.

Open Tuesday, Wednesday Till 10:00 P. M,

Tite, these healthy Dionne Ly had Quaker Oats

en's First w Quality

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- OPEN ALL DAY WEDNESDAY

Delicious

Bakery ( Goods

TEAS. COFFEE SPICES |

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POULTRY

Live or Dr Dressed

OYSTERS § MINGEMEAT PUMPKIN.

i ww] ; TURKEYS

for your feast!

C. A. SMU 11 N. NEW JERSEY a n FLOWERS FOR THE TABLE

Visit Our Complete + Floral nal. Dept.

* TURKEY ' DINNERS

SERVED IN OUR THREE 2 UP-TO-DATE “RESTAURANTS

i Ses Jams. Jo . Jellies _

Preserves

_ MAPLE 8 SYRUP .

2),

Pl AAU ALE