Indianapolis Times, Indianapolis, Marion County, 15 January 1937 — Page 17

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FRIDAY, JAN.

MEAT FOR ANY TIME OF YEAR

With All

Fruit Garnishes and Vegetables.

. By RUTH CHAMBERS * National Livestock and Meat Board

There are a whole handful of reasons why lamb has become a year-round meat, as popular in summer, fall and winter as in the: spring. First of all lamb has the happy quality of combining well with all vegetables and any of the fruit garnishes. It offers infinite possibilities for adding zest to menu planning. It adds piquancy and variety to meals. Broiled or roasted, lamb is among the meat dishes recommended in the diet of the very young child. This means, with lamb on the table, there is no need for providing “something extra” for the tiny tots. Other points in favor of lamb: It is nutritious and high in food value. The quality of its protein is unexcelled. It is g rich source of those two essential minerals, iron and phosphorous, and of vitamins A and B. . Variety of Cuis

New methods of boning certain portions of lamb have added to the number of roasts and chops offered for the homemaker’s selection. Rolled shoulder -is one of the results. It has been received with

enthusiastic welcome the country over, for it is ideal for the small family. Now for some suggestions for preparing and serving. If you haven't yet tried the rolled lamb shoulder, you'll want .to. Have the meat retailer bone and roll the shoulder. Then in preparing it, sprinkle it with salt and pepper. Place on a rack in an open roasting pan in a moderate oven (300 degree F.) and roast without the cover and without adding water.

Apricot Sauce

This apricot sauce was made to go with lamb. You're certain to enjoy 1t if only because it is different from mint sauce which seems wedded to lamb.

Use 2 cups cooked apricots and | 3, cup sugar. Rub some of the apricots through the colander, reserve some halves for garnishing. To the puree add the sugar and cook slowly. Baste the roast lamb with the sauce. When ready to serve, garnish with the reserved apricot halves.

Baked Lamb Ring

Ordinarily meat loaf is not unusual, but here’s a meat loaf that isn’t a meat loaf. It's a baked lamb ring, and a delicious way for making use of the less-demanded lamb cuts.

pounds ground uncooked lamb cup milk or stock egg 3 cup cracker crumbs tabléspoons minced onion green pepper, minced teaspoons salt teaspoon pepper 2 tablespoons chopped parsley

Combine all the ingredients thoroughly and pack into a greased ring mold. Bake in a moderate oven (350 ‘degree Fahrenheit) for one hour. Turn out onto a chop plate and fill center with buttered carrots and peas. Garnish with tomatoes. When lamb goes a-partying, crown roast or the roast leg of lamb are the dinner favorites.

Roast Leg of Lamb

In preparing the leg of lamb, do not remove the “fell,” that thin, papery covering over the outside. It ‘should not be removed from the leg since this roast will keep its shape better and cook in less time if the The fell does not affect the flavor of the meat in any way. Sprinkle the roast with salt and pepper, and place skin side down and cut side up, on a rack in an open roasting pan. Place in a moderate oven (300-325 degrees F.). Allow about 35 minutes per pound for roasting. There are any of a score of garnishes suitable for lamb roasts. Fried pineapple slices, broiled ba- - nanas, baked pears or stuffed prunes are worthy of consideration. And of course a sure sign of lamb is mint jelly or mint. sauce, or even minted

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Lamb a La King

Perchance there may be some leftover roast, if so, utilize it as lamb ala king. Served in patty shells it

15, 1937

LAMB IS IDEAL

These appetizing meat birds are a good choice for a company meal where you want to get the preparation out of the way ahead of time.

Stuffed tender.

to a round plumpness, they are browned in lard, then simmered in a small amount of water until

BAKED BEANS AND SAUSAGE CASSEROLE

Provides Excellent Dish for Hurry-Up Luncheon.

A lot fo fun has been poked at the can-opener, but it does not necessarily follow that a meal gotten mostly by its aid need lack anything either in tastiness or nutrition.” With the help of a few sea-

soners you can produce hurry-up meals out of cans that will please even an epicure. Prove it the next time you get

‘home late by making one of these

richly savored combinations: Sausage, Baker Bean Casserole

1 can baked beans 1 can tomato soup 1 pound pork sausages 10 whole clovgs

Mix the bea eans.arid soup thoroughly and pour into a casserole. Dot the cloves through the mixture, lay the sausages on top and bake in a hot oven until the sausages are done. The entire process can be hastened by warming the bean and soup mixture on top of the stove and parboiling the sausages before putting all the ingredients into the casserole for 10 minutes of baking. A fruit juice cocktail, a green salad, and a gelatine pudding prepared earlier in the day will complete this hastily prepared menu.

overs. 2 cups cold cooked lamb 4 tablespoons butter 4 tablespoons flour 1 cup lamb stock 1 cup milk 12 cup celery, diced ; 1 small can button mushrooms 12 cup peas 1 pimiento, sliced 1 green pepper, diced 1 glass currant jelly

*ubes. Melt butter and combine the flour with it. Gradually add the liquids, stirring until the sauce is thickened. Then add diced lamb, vegetables and mushrooms and season with salt and pepper. Serve in patty shells or timbales. Place on top of each a cube of currant jelly and garnish with parsley.

22: 17 cis 24:

In Cartons DOZEN

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POULTRY CO.

107 N. Alabama (across from market). LI-1881.

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CHICKENS

Roast or Bake Very Special

CHICKENS

To Boil

EZ i alias of JERRY &. JANE B

MY WIFE'S A WITCH, AND SERVES GOOD FOOD I HELP HER ALLY CAN! THOUGH | MAKE SAND, I SLICE THE BREAD SO I'M HER

SAND -WITCH MAN!

% JERRY & JANE visit The Sand Man

DO YOU, little boy or girl,

wish for something really

GOOD to eat . . . when your afternoori nap is over? Then have mother give you a sandwich, made of our

VE. healthful bread!

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BAKING <0, 95-19 5 MERIDIAN

makes a company dish ouf of le#t- |

Cut the cold cooked lamb into

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EGG DISH FOR TWO

1 tablespoon butter 1 tablespoon flour 3% cup milk 1, cup American cheese 2 eggs

In a saucepan melt the butter, and the four, then blend in the milk. Add salt and pepper to taste. Next add the cheese cut in quite small pieces and stir until the cheese has completely melted. Put this rich, creamy sauce in well-buttered ramekin or individual baking dishes. & Carefully drop one egg in each dish in the center of the sauce, being sure not to break the yolk. Set the dish in a moderate oven and bake for about five minutes, until the egg has set. This little dish is excellent for a simple luncheon.

BANANA NUT BREAD

Home made bread is no “frippery” in any family, but banana nut bread is an extra-special treat. To make it, cream 14 cup shortening and % cup sugar well. Add 1 well beaten egg and 1 cup all-bran. Sift 112 cups flour with 2 teaspoons baking powder, 15 teaspoon salt, and teaspoon soda. Mix 12 cup chopped nut meats with flour and add alter-

nately with 172 cups mashed bananas to which 2 tablespoons water has been added. Stir in 1 teaspoon vanilla. Pour into greased loaf tin. Let stand 30 minutes and bake in a moderately hot oven (375 degrees F.) one hour. Let cool before cutting. Makes one loaf 81% by 4%. inches.

FRUIT FLOWER IS FAVORITE OF DINERS

Easily Prepared and Serves As an Appetizer.

Although “foods that look like something else” are frowned on by the experts, this pretty “fruit flower” is accepted both by the high powers and by the diner.

It's dainty, pretty and it looks like a chrysanthemum! Select firm Florida tangerines, which are at their best right now. Peel them with the fingers and separate segments so that they represent petals of a flower—leaving them slightly joined at hase. On salad plates “wreath” of chicory (the curly, white stalks). Lay the tangerine “flower” on the chicory. In center, place two large pickled walnuts (or use green cherry, small ball of snappy cheese or other center). Pass French dressing to be poured over tangerines and greens, and serve as a salad or as an appetizer.

put a little

CAPITOL Poultry Co. Strictly Fresh 25 C

Eggs. Hen Turkeys 8-10-12 Lb. 25¢ 1937 Fries 2.215 Lb. Av. . Lb. 25¢ Roasting & Baking Chickens . 22¢ Free Dressing — Delivery 1018 S. Meridian St. DR. 3030

. Lb.

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NATIONAL BUMPER CROP

GRAPEFRUIT

HIRSH

BANANAS LETTUCE.

Texas Seedless

“Help Yourself to Health—Help the Country”

Lb. Be 2 1g

Firm Ripe

Iceberg iant Size

BUTTER PRUNES

IVORY SOAP CRISCO

Country Club a Print Lb. 37¢c

Sunsweet Lb. Pkg. 12¢

APRICOTSswsret vis.

Sale of Proctor & Gamble Products

P& GSOAP 10%

2 Lg. Bars, 19¢

Lb,

' 360 19 7c 35¢ 5c 53¢

Lb. Pkg.

Med. Bar

Can, 19¢

Wilson’s Famous Corn King Brand

No Rind

SLICED BACON

15 Lb. Layer

15

KROGER STORES

THE INDIANAPOLIS TIMES Appetizing Meat Birds Will Await Tardy Guests

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"SNACK’ GIVEN NEW MEANING

Social Version Differs From Raid Before Bedtime on Family Ice Box.

“Snack” is by no means a new word in our language but it certainly is taking on a new meaning. When the head of the house raids the ice box before bedtime, and incidentally eats up most of the next day’s lunch, he calls that a

snack. The hostess’s version is no less hearty, but the snacks she serves are infinitely more alluring and appetizing than the ice box left-overs could possibly be. A social snack, as contrasted with a raid-snack, may be anything from an elaborate, molded salad :to a simple toasted sandwich. But complicated or plain, the characteristic of this snack as its tastiness. It must have relish and savor and tang. Guests should want to smack their lips; they certainly will expect “seconds” if the snack is up to snuff, If people drop in informally and unexpectedly your snack can be something quickly prepared. Roquefort wafers, cottage cheese squares or potato ckip cheese-balls take little time to make. Snacks for parties that are planned can include welsh rabbit, creamed oyster patties, canned fish salads or even more involved dishes.

“Snack” Suggestions

Roquefort Wafers—Make a paste of one tablespoon Roquefort cheese, two teaspoons olive oil, one-half teaspoon mustard, one-quarter Worcestershire sauce and six shakes of cayenne pepper. tines or butter wafers. Anchovy Spread — Cover toast points or wafers with a thin spread of anchovy paste. Over this spread

Spread it on sal-'!

a paste made by mashing together

one small can crab meat and one small cream cheese. two ingredients with one tablespoon butter and plenty of salt and pepper. Cottage Cheese Circles—Cut thin slices of toast in small rounds. Spread with cottage cheese well sea-

Blend these |

soned with red pepper Garnish each circle with a small pickled onion. Potato Chip Appetizer—Roll a snappy cheese spread into tiny balls. Sprinkle liberally wit: paprika and place on a crisp pote io chip. Garnish with a slice of stiffed olive. Cheese Casserole—Mix one cup American cheese, one fecaspoon baking powder, three well-beaten eggs and one tablespoon mustard to a creamy consistency. Spread the mixture on small pices of white bread and put in a buttered casserole. Cover with strips of bacon

and bake at low ten perature until |

a golden brown. Ta kes about 30 minutes.

MAILS GET PRIVILEGE

MARSHFIELD, Or or. Jan. 15— The postal departmiint has been accorded permission fo carry mail

across a condemned liridge on foot, |

saving a rural carri 14 miles a day. | A YES MA'M == | AM ONE OF THE 50,000 INDEPENDENT, CHAIN AND CO-(IPERATIVE GROCERS, WHO 5TOCK AND RECOMMEND LAU! DRY, GEMS. THIS "FULL-VITALITY" SOAP COMPOUND HAS PASSED THE CLOTHES LINE TEST" BY MILLIONS OF| | WOMEN.

| BRING SUMMER SUNSHINE TO WINTER WASH DAYS

CREPES SUZETTE SIMPLE THIS WAY

The French delight, crepes suzette, have long been the height of elegance, but. they put on gingham aprons and descend to every day level (but remain simply delectable) when you make them this way: Separate three eggs and beat whites until stiff; to the yolks add

a half cup milk, a tablespoon cook- |

ing oil, a teaspoon sugar, a half teaspoon salt and a half cup of flour. Beat until smooth; add another half. cup. of milk, a tablespoon

cooking oil, a teaspoon sugar, &

half cup of flour. Beat until smooth; add another half cup of milk and beaten egg whites. Mix well, bake on greased griddle like pancakes. ‘Spread each cake with apricot jam, roll up and sprinkle with powdered sugar. {

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