Indianapolis Times, Indianapolis, Marion County, 4 December 1936 — Page 32
‘oven as a roast, an
"HASH TERMED | TEST OF COOK
Food Expert Tells Means of Making . Dish Appetizing.
BY RUTH CHAMBERS
"It is my earnest belief that one of the real tests of a good cook is the making of that much maligned dish =-hash, Properly it can be delicious; Earelgasly, put 3t deserves the abuse it by the jokesters.
any more it will become and taste od of making hash, this fact det “be remembered. We should remem‘ber, too, that no leftover piece of ‘meat should be scorned. It repre‘sents just as much food value as ‘when it came sizzli out of the 41 reheated properly and combined with other foods we shall have no complaint as to flavor. ; French cooks have some good sug« ‘gestions we American cooks may use making hash. Thrifty French Cooks conserve every scrap -of meat, and use great care and imagination An making leftover dishes. Let ‘us “consider some of their ideas.
Use Some Fresh Meat
. One of these suggestions, new to many of us, is to use a small amount of some uncooked meat in the hash. ‘This could be fat bacon or liver. Use ‘the bacon with lean leftovers such as veal, and the liver with beef or damb. This small amount of raw meat takes away any “reheated taste.” Only two or three ounces is needed. Chop it by itself and cook
+ '4t slowly in melted fat in which an
onion has been previously fried, then removed. And speaking of onion, if you use #onion in your hash. be sure it is well cooked, Do not permit any bits of half-cooked onion to be present. ‘ Whatever the hash recipe, the chopped cooked meat is added last. Continue the cooking only long enough to heat thoroughly. If the meat goes on cooking, it becomes toughened and tasteless. The French like to vary their hash combinations and seasonings. They will ‘use chopped mushroom and tomato sauce, with stock or ‘water ag the moisture. This may give us the idea of using some of jour delicious American canned ‘soups as the moisture. B
All-Meat Hash
When there is a good supply of Jeftover meat, try preparing a hash without the addition of vegetables to the mixture itself. Cook 1 sliced onion in 2 tablespoons of drippings. Remove the onion and add 2 ounces of chopped fresh liver. When the liver has cooked gently for “flve minutes add enough stock, water or other liquid as canned soup, to cover. Simmer ‘for half an hour, then add chopped cooked meat, and enough flour to thicken well. Continue to heat until mixture comes to a boil, stirring vigorously, Remove from fire and Jet stand 15 minutes to distribute heat well through the meat. Here
- are some suggestions for serving:
On toast. In baking dish, with a “lid” of hot Mashed potatoes. Dish should be placed under broiler until potatoes (mre browned. i As meat shortcake with baking powder biscuits. ¢« In baking dish with cheese and ‘erumbs on top. 1 Beef Hash Portuguese Style 1 cup mashed potatoes J sup cooked chopped beef ; 4 cup tomato sauce 1 x tablespoons butter ! Bread crumbs.
{ Combine potatoes and meat thor“oughly. Season. Add enough tomato sauce to moisten. Turn into ‘8 greased baking dish and cover top ‘with remaining tomato sauce. Sprinkle with bread crumbs and dot with
‘butter. Bake at 400 degrées F. un- | BEE
til bread crumbs are well browned | ‘and hash thoroughly heated. A mixture of meat such as beef and sausage or veal and ham is delicious in this recipe, too. Roast Beef Hash 1 2 cups cooked roast beef, diced 3 cups boiled potatoes, diced Salt and Pepper Cream
: C7] Combine beef and potatoes. Season
aud Sotsken an cream, Put: into 8 hot buttere rying pan, stir until iwell mixed. Then place. over low “heat where it can brown slowly un- - derneath (40 to 50 minutes). “and fold on a hot. platter. Chopped | parsley, green pepper, red Pepper or 4 pimientos may be added to hash if desired.
wei
=
1% pounds lean: ground pork ver meat Salt and 1 package medium fine noodles 1 Dey yellow cheese,
Cut all vegetables fine. and cook ee —————————————
Et ie HL bho et
CAPER"
GRAPEFRUIT AND.
Watercress . Sections of grapefruit Eggless mayonnaise
pers : Watercress should be crisp and clean. Arrange on- salad plate with sections of ‘grapefruit. Top with mayonnaise and capers. °* EGGLESS MAYONNAISE 1 teaspoon powdered sugar 1; teaspoon salt 1% teaspoon mustard 3% teaspoon paprika 1% cup evaporated milk 3 tablespoons vinegar 1 cup oil : 2 tablespoons irradiated ¢vaporated milk. Oil and milk should be ¢old. Measure sugar, salt, mustard, paprika and the % cup evapo-
rated milk into a cold bowl,
Beat well, add 1% cup oil a lit-
tleat a time, then remainder of °
oil and vinegar alternately, beating well after each addition, Add the 2 tablespoons evaporated milk and beat again thoroughly. Yield: 11 cups.
CRANBERRY CHEESE SALAD
12 cup ten-minute cranberry sauce - from which all juice has ‘been drained. 1 cup cottage or cream cheese,
Mix cranberries and cheese with a fork. Serve on lettuce with mayonnaise or French'dressing. The addition of chopped pecans or walnut meats adds flavor to the salad. ———— ro teri ee ca 28
together until celery and onion ‘are |
tender.. Brown pork in frying pan stirring constantly. Blend the cooked noodles and grated cheese. Mix all ingredients together—meat, noodles, cheese and vegetables. Put in baking casserole. Cover with buttered
crumbs and bake at 325 degrees F.
an hour. When served add browned almonds or mushrooms, if desired.
New Beef Hash
1 cup raw carrots, diced 1 cup raw potatoes, diced 2 cups leftover beef, chopped 1 onion, diced 13% cups water Seasonings
Mix all ingredients together, seasoning to taste and allow to bake at 350 degrees ‘F. until vegetables are tender or about an hour.
MEAT DRIPPINGS E523: SHOULD BE KEPT E25=
Product Valuable for Use as Seasoning and. Mak.ing Gravy. Saving the meat drippings 1s a
habit with thrifty housewives, and a wise one, too, for meat drippings
| can be used to add the .distinctive
flavor to otherwise bland and unin. teres . Most yopsiables are improved by the addition meat drippings as seaSoning: oe
what would gravy be without: that:
delicious meat flavor? . . .
The meat drippings usually con-
sist of fat, moisture, and flavoring, although this depends to a great extent on the kind of meat from which they come, Ham and bacon drippings, because of their characteristic flavor, frequently are used for flavoring vegetables, ‘and. hot breads, such as muffins and corn bread. It is said that meats cooked by
“i= m3 Breastib 10c Ib 10¢ Chops Ib 121/40 Roast Ib JY Buf Ua Roast Ib {5c
BEEF =e VEAL LAM 1 AMBRE, bee 1210
Chops i16¢ Fr. Picnics 15¢
| PORK":
Fr. Hams 180 5
GRENW ALD’
THA ones, Lincoin
GE
4 0! ale for Saturday! radios willgoin ah Beh
Ib Sc
pot-roast Swiss steak, ro a best: EE and sauces, as each time moisture added and cooked away, the dripbecome that much browner and the gravy that’ much more de-
A roast, ed as it should be, at a low: ‘ature, will produce drippings of a ‘light’ color, but the brown’ color: ‘and cararhel’ a
which every one likes in gravy may
be obtained by ‘allowing “flour to
| brown in he + drippings before any
liquid is ad
HERB SALAD BOWL 5 Chopped fine: herbs, salad greens, radishes, cucumbers ‘and diced tomatoes. White wine dressing,
DUCKS 2 2.c Buy a Duck!
HOOSIER POULTRY
MARKET
107 N. Alabama LI-1881 Across from City Market ; House
2 Te Te
Pure Pork Sausage, 17¢
Beer Prices All Week $1.39 3 Sterling $1.80 $165 | Cooks $1.80 Hudepohl $1.80 Berghoft $1.80
2
Gut an even dic tom. the base cag
of & cabbage so that 1t will stand
\ Rios Delight rot rhAl
Put 2 cups of ooked rice in a ttered baking dish
bE with %.a. cup of seedless raisins washed , and drained. . In: another
dish. beat 2 eggs, add. 1-3 of a cup |
of sugar and’ teas ‘of salt. Imo this slowly an ed milk. * the rice,
Srinkle ‘with ody set ‘the dish
that have been
POULTRY co.
1018 8. Meridian DR. 3030
ics revens .. 17. 20%
Choice SPRINGERS, DUCKS and GEESE .. Young Tender Hens, Frying Chickens, Roasting and a 99° Baking Chickens ,. Ib. JVRHEYS, 25° :
FRIDAY AND SATURDAY. SPECIALS
ET Ey
‘SLICED BACON"::="27¢ ‘SIRLOIN STEAK "PORK CHOPS Sri 23c SMOKED JOWLS 15!/>c Pork ‘Sausage
42 N. Penn. St. ni
ROAST
Not: - Neck
Pot
1c | 7¢
2 jm 27¢}
Riley 6045
18¢
- 14lz¢ Jeal
Crs
BEEF Bans
[Pork Shae Rosse 75%] « Ground BEEF {11/46 : Mutton CHOPS 10¢
ROLL | BUTTER
I GHEESE
1916
Mutton ROAST 10¢
Cds QUALITY: MEAT-BETTER PRICES
nbsp limit
Be Sure You Save “You Save 2 Ways at Krogers EVERY DAY i PRICES AND WEEKEND _.
WEEK-END SPECIALS
COFFEE Jewel same 3
BUTTE
II FELS 'NAPTHA fei
Country Print, Bs. 34c A
Club
| Sraverruy lk, 3 i + 25¢
Apes soar 3190
oth sr 2 wm (3 x Samp. =, 3 bola, 260
An
[Busen
" Coupon and 12¢
Good. for One Dozen Delicious Chocolate
BROWNIES "Sie Dosen
AN APOLOGY AND A PROMISE
Two weeks ago, when we made a special offer, the response was so ‘unexpectedly large that we could not meet the demand. This week we have plenty of these wonderful BROWNIES for all. Take advantage of this offer!
Ofte Good Friday snd Saturday Only, Dec. 4 and 5.
th JIN NP
a, yy) 73
LEAL ee
: 8%. wide
J —
Br DARD
GROCERY
{
¥
TLR [13
COFFEE
Jackson's Specid
1b. pkg:
LOUR=E6 SOU
IwiK OATS
CAMPBELL’S
Except Chicken
1—Always Fresh
or 23:
2 Fs.
. go-Fresh Evaporated
Quick Cooking Giant Package
JELLO ==
LIBB
o GAR CORN SIFTED PEAS
TO SAY THIS | NEW CHEDDAR CHEESE IS
SM OKED Dom
BUTTER "=
Pure. RO m3 3 = 3
Indians Packed
Garden Fresh
YES-BUT IT'S AGED FIRST =THEN_ PUT INTO CASINGS LIKE A SAUSAGE, THEN SMOKED OVER REAL HICKORY CHIPS,