Indianapolis Times, Indianapolis, Marion County, 18 December 1936 — Page 43

FRIDAY, DEC. 18, 1936

HOT VEGETABLE SOUP PROVIDES ONE-DISH MEAL

Save Veal Cutlet Scraps for Preparation of Meat Broth.

are all very on winter no longer can her as an ex2 on Kitchen hours tar is sizzling A ! r course which the woman with hungry men house will think plenty vegetable soup has ! } 1} worth the eff

h meal immer, but

wife

ip, for in:

ibout on

ACO

"Wee ge {

about. body to Tort of

1018 of

Country Vegetable Soup

oil

cup ove

ed potatoes lest method of you don't meat stock in onions ven the olive the cabbage and

In Just enouga

ndd the

rd.

tender, cabbage and they were conx ol tomato d papri taste, woked meat may also, Add

are

Ka to he the

y boil imply 15 minutes, Veal Broth } veal cutlets for away the scraps m trim from the cutthem in a kettle, cover id an onion, a carrot and paprika and hours, Strain ive a delicious meat broth p flavor of the meat, bouillon cups with | and croutons.

after adding let it sim-

ng

row

i

pepper

f tx 01 vO

SOUR MILK BISCUITS

ose flour powder soGa

2 cups all-pur 1 teaspoon 1» teaspoon 1 cup

bakin

paling

table 0 Mix

bak

ms shortening her the baking soda the sugar Rub in the back and flaky, add the time: and dry enough a iightroll to one-

tablespos and sift powder,

fiour, and

topet ng an

edge

at a s still , transfer to wared board, pat and ( hickness. Cut into rounds, | with a fork and without | ing place on an oileq Baking | Bake until puffy and brown | hot oven at 400 degrees F.| t 15 minutes..

rick uch

cel

MOLDED BEEF ENTREE

} tablespoons chopped fat

chopped cooked

onion

2 tablespoo > cup beef 3 table

ns Savory finely poons 1PIOCA y beef stock or milk hup or relish the fat and with the remaining inin the order given. Turn custard and bake ies in & hot oven at Unmold and serve lish sauce and a choice ts, cabbage, carrots rsnips, wurnips and po-

quick-cooking

Ip tomato Kelc nion

eo

cups

GOOSE STUFFING

Perhaps ase for Christ

are planning on a nas dinner. If vou vou scarcely have made & re appetizing choice, and here is A recipe for a stuffing that will ke the doubly welcome. Pare, core and chop fine four large ples Blend th two cups stale ead Crumbs, or teaspoon pow"red Sage caspoon salt, onerth teaspoon paprika, grated Mind Moisten with apple juice and pack

the bird

£0 £

0

me-half

fing into

RUBY BANANAS

1 cup cranberry jelly cranberry sauce) 1 tbsp. cold water ‘» cup sugar 3 large

(or

bananas lemon Juice anberry jelly (or Stir

sauce)

1m Bake in moder375 degrees F) 10 intil bananas are tender.

th sauce

ven Oil

juice, |

3 | 1 Jd

cold water. | in baking dish and |

THE INDIANAPOLIS TIMES

PAGE 41°

Buffet Dishes Proper for Christmas SALAD COURSE IS IMPORTANT

folk In the | This |

For the Christmas buffet, hot and others to keep things the hot side of tl} cup percolator with

electric food warmer is friendly,

Provide tora Welcome. For Friends Who Drop In During Day.

BuNFA fe Tell your friends | all day long at our plan to make it so. your message of

"it's house.”

sent informal welcome writ-

ten across them, begin to think of | simple buffet dishes which cang be

served easily when friends drop in during Christmas day. Coffee al-

ways is fresh and hot, a casserole dish, perhaps a cold ham ready to slice, small cakes—just enough to provide a hot bite for the friendly visitor. This is to be neither a supper nor a dinner; it is rather a welpeciing buffet for the dropper-in. Arrange your table near a wall and decorate it with greens, clear enough for complicated service. napkins, glassware, ready and waiting that When your friends

easy and everything isn't hot. begin coming,

bring in the hot dish and ask them | Use supper or salad |

to have a bite.

| plates. Holiday casserole is made of diced | and diced cooked ham. |

cooked veal Roast the veal and boil the ham. Then no matter how many friends come in during the day, you will have sufficient “base supplies” to make this excellent casserole.

Holiday Casserole (For 6 Servings)

tablespoons butter tablespoons flour 's cup meat stock 2 cups milk la teaspoon salt Few grains nutmeg cups diced cooked veal cup diced cooked ham tablespoon chopped green pepper cup diced celery Parsley.

“ 9 <

Melt butter over low flame. Add

flour; a little at a time, stirring constantly to form a smooth sauce. Add seasoning, To the sauce add ham, veal, pepper and celery. Pour this into a | well-greased glass, pottery or enamel casserole and bake for 20 { minutes in moderately hot

welcome buffet, and serve on fresh slices of toast made before the delighted eves of the friend who called to say “Merry Christmas.” The sauce used in the above recipe amounts to 1'> quarts and will serve six. If vou expect more callers at one time, then double the recipe. | You might make up three or four casseroles, tor, and then run into oven when guests arrive in different groups at different times. Remember—this informal buffet must not get you excited nor must you spend any time worrying about it when your friends arrive. I's a simple open-house forum of hospitality. Your friends will go home later to their own dinner. They call to see you, so don't spend the time out in the kitchen. Keep it informal, easy and pleasant. It's a really grand way of entertaining on Christmas. Better try it. If vou have an assortment of

S

dishes (which really isn't necessary) |

you they

might ask vour guests what would prefer. Otherwise,

provide silver and a that's all there is to this very amiable

custom of keeping “Christmas all |

| |

day long at our house. »

ee —————

pois 24

DOZEN

HOSES

POULTRY CO.

107 N. Alabama

(across from market.) i.

LI-188

PALMOLIVE, 4 bars

ORANGE PEEL LEMON PEEL CITRON

ib. 15¢

Specials Friday and Saturday SOAPS

CRYSTAL WHITE, 6 large bars Concentrated SUPER SUDS—1¢ SALE— 2—19¢ Pkgs., 20c For Christmas Baking and Candies

Candied Pineapple

(Fingers or Rings) CANDIED CHERRIES

ib. 20¢

gadgets to keep things cold are needed. On his hospitable buffet are a new walnut-encased spigot. keeps the pottery

Christmas

After you have | greeting cards with that |

Christmas | But keep the table space | un- | Have silver, |

| enough

20-

That the buffet,

filled with casseroles hot and appetizing. The cold baked ham rests on a new rack to take the wabble out of informal carving. On the cold side (left) of are the ice crock for cubes, | canter and glasses that bear scenes of city life,

crystal de-

NEW TOP FOR

| | i

For Crust With Shepherd’s Pie.

Here's an old favorite with an interesting new topping—shepherd’s pie with sweet potato crust! For these wintry days, shepherd's pie is a good substantial luncheon or supper dish that is both easy and economical to prepare, since utilizes left-overs. Next time you have roast left over, try this recipe

OLD FAVORITE

Tren Sweet Potatoes Suggested crosswise roll half lengths of |

| bananas in strips of bacon and se- | | cure with toothpick. Broil, or bake |

| | { |

BANANAS WITH BATON

12 strips bacon 6 bananas

Peel bananas and cut in

in hot oven (450 degrees F.) about 15 minutes or until bananas are

| tender and bacon is crisp. Baste at

it |

for shepherd's pie with sweet potato

crust. Shepherd's Pie With Sweet Potato Crust

medium sweet potatoes cup evaporated milk, and

tbsp. fat cups left-over roast tbsp. flour cups hot water Salt and pepper Pare potatoes. Cut into quarters | or eights and boil in only enough salted water to prevent scorching. When tender, drain and mash. Add diluted milk to moisten. | Beat until light and fluffy.

NNN E =

least once during haking. Serve as main course for luncheon. Serves six.

WELSH RABBIT HELD OLDEST CHEESE DISH

The Welsh rabbit is said to be

| the oldest cooked cheese dish in the

| world.

| ing the sweets.

It was originated by the Welsh before the Roman Conquest,

{ and is authoritatively said to have | been called “Rabbit” because the

cup water from potatoes, mixed | frugal Welsh substituted it for the

customary English game course. Since those days, the Welsh Rabbit has become the worlds most | famous savory, used largely still in | England to top off a dinner, followIt is more Tamiliar

{on American buffets. Early Amer-

| (fat from roast gives an excellent |

| flavor). | and add to hot fat.

| spoonfuls over

|

then add meat stock and milk |

oven | { until food is piping hot. Bring to the

place them in refrigera- |

just | serve to each a Christmas welcome. napkin, and |

Cut meat in large pieces the flour. Stir to blend well. water thickens slightly. ing dish.

Pour

the through a pastry tube. Set in mod- | erate oven to brown top. Yield: Six to eight servings. Shepherd's pie,

| the topping is pressed through a pastry tube. Or it can be made most attractive if prepared in individual casseroles. But

although plain | | food, can be made quite dressy if |

Sprinkle with | Add | and cook slowly until gravy | into bak- | Drop mashed potato by | top, or press |

no matter |

how it is served, shepherd's pie with

sweet potato crust is humble that will be eaten with gusio!

TOMATO COCKTAIL IS LOW-COST APPETIZER

For a low-cost thenu, tomato juice cocktail. boiled, seasoned, then chilled. meat, browned potatoes,

preferred, greens quick-cooked and seasoned with crisp salt pork or bits | of bacon. For dessert a rhubarb | nie, With generous portions of each | dish and hot biscuits or corn bread ! this is a good meal, well-balanced. | | It is simpler than the more expen- | sive menus, but it matches them in| food essentials.

DO YOU MEAN TO SAY THIS * \ NEW CHEDDAR \ CHEESE IS

SMOKED ?

pie |

| begin with | Make it from | the juice of a can of tomatoes, | For | a stuffed shoulder of veal, | shredded new | cabbage quick-cooked in milk, ‘or, if |

ican dictionaries called it “Rarebit,” an anachronism which has since been largely corrected.

Melt fat | a

WMWEEK END SPECIALS

QUALITY MARKET 42 N. Penn. RI-6045

Picnic Cut

YES, BUT IT’S AGED FIRST— THEN PUT INTO

Particularly at this holiday

| something ight and

| welcome:

Excellent Combination For Tasty Dish.

The salad course is a very important one in planning menus. season of the year, hostesses are wanting |

balance their festive dinner. welcome, the fruit being light and |

the cheese aiding digestion. Here's a simple salad, easily prepared,

‘Fruit and Cheese Form an |

{ | |

sprinkled with chopped black walnut meats and dressed on lettuce | leaves. Another salad in which roquefort lends a piquant flavor is:

Apple and Watercress Salad

3 large red apples Watercress 1 portion roquefort cheese French dressing Bar-le-duc or currant jelly

Wash and core apples, leaving the

| skin on, and cut crosswise into inch- |

different to Slice to each portion. Mix French Pruit | | dressing with the watercress, lay it and cheese combinations always are | on one side of the salad plate and

which always is accorded a royal |

Salad Charlotte

12 pear halves 12 teaspoons roquefort cheese, crumbled chopped pecans Raw cream

Upon a bed of lettuce and endive, place half pear and with mixture of roquefort cheese, raw cream, a few drops of Worcestershire sauce, paprika and chopped pecans. Garnish top with red cherries. Serve French dressing with a little grena- | dine and whipped cream. Or try this salad which lives up to its name:

Salad Delicieuse

| Cream together two parts cream | cheese and one part | cheese and mold into tiny | about the size of a pigeon's egg, to ye served on slices of pineapple, |

| |

roquefort | balls |

| Serves eight.

thick slices. Mix the Bar-le-duc | with roquefort cheese until a smooth |

paste is formed. Spread this mixture on the slices of apple, allowing one

| place the apple slices on the other.

Capitol Poultry Go.

DR-3030 1018 S. Meridian Free Dressing—Delivery

OPEN SUNDAY

We invite your inspection of Indiana’s largest selection of turkeys, ducks, geese and all kinds of chickens. Order now for best selection of sizes and jquality. Deliveries Monday, Tuesday, Wednesday only!

Special For This Week Only!

HENS Ib. 15¢ Ib. 20c

CHICKENS Doz. 35¢

Strictly Fresh Large

EGGS

JACK SPRATT YOUR WIFE'S TOO FAT"

EAT SREAD YOU TWO, AND THEN YOU'LL GROW «NOT THIN OR FAT, BUT

a

“3 @ Coron, Flercher & Osborn. Ine

c

AND YOU ARE WAY TOO LEAN

IN BETWEEN!

% JERRY & JANE wisit Jack Spran

Put our bread on your daily menu . . . and KEEP it there! It is neither thinning nor fattening . . . and its proteins help to maintain vitality.

ICT

OUTH

QUALITY BREADS

SOUTH SIDE BAKING CO., 915 S. MERIDIAN ST.

o Sr erlires O Rp

~~ SN -_i—

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VG

a:

NEW FRUIT PEELS APPEAL Have you seen the new preserved |

| cherries and pineapple that come all ready to use? Also new and festive are the mixed fruits and | which comes packed in the tin you the sliced citron, lemon, and orange | bake it in. Add an egg. liquid, bake peel put up the same way. perfect for fruit cakes you make new Pes for decoration.

They're |

3 TY) TT)

GROCERY CO.

LIOR]

ORA

SUNKIST

size alifor i arge Sweet ab Sankist— Swe gt juicy , doz.

FLORI

Nnest Qual. a Thi Ny NP

juicy, 40%

SELECTED

No. 1 Storage, Doz.

S H GAR. 1 0 Lbs. 4 4

COFFEE OLED BREA FLOU CAND

GERMNES.

Jackson's Finest Margarine A Pine Spread

SLICED TWIST

Large 20-Ounce Loaf

KING OF WAYNE 24-LB. SACK

Christmas Mixed Cut Rock Candy Chocolate Drops, 1b.

| yoursel!, or for decorating and gare ’ nish. If you don't insist on making your own [ruit cake, then get next to the mix based on a Dixie recipe

| —and luscious fruit cake! Use the

{ Juice

29:

Del Monte

2- wn yh

2

1-Lb Can

23 23

65 10

1-Lb. Pkgs.

So Fresh Brand

CASINGS LIKE A SAUSAGE, THEN SMOKED OVER REAL HICKORY

That's Taking The Smart Set By Storm! It's amazing how this new delicacy is “catching on.” It's hailed as the most delightful treat in cheese. It's the new Smoked Cheddar Cheese Link , . aged cheddar packed into casings like a sausage, then smoked over real hickory,

‘which impartsa subtle |

that delights the most

REE!

WHILE THEY LAST

OF

KER'S * Sie

and a four page recipe folder with purchase of one package of

SWANS DOW CAKE FLOUR

While they last at your grocer's!

package!

Pay only for standard-size Swans Down. Get one regular fullsite can of Baker's Coconut—regular value at least 10c—

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Give your cakes the crowning glory of these moist, glistening,

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