Indianapolis Times, Indianapolis, Marion County, 8 November 1940 — Page 26
“PACE
| Tips on Food
i Q How should wine in bottles be MORE ore BC . , A—Lay the bottles on their sides PROOF ;
go that the corks are kept moist and fight.
1+ Q—Please ‘give directions for : cooking asparagus. : + A—To determine just how much| - of the stalk to discard, break rather . ' : Ww RES
than cut the asparagus stalk. When the stalk snaps off without tearing it:is tender. To avoid overcooking the tips, after scraping off any tiny leaves, wash the asparagus, cut. into equal lengths, discard the tough portions, tie it in bunches with a soft string, and cook it standing upright in a deep saucepan. The water should come about two-thirds of the way to the tips, which should be ‘cooked by the steam alone. Cook until tender but not soft. As with most green vegetables, asparagus is better slightly undercooked than overcooked. Serve the asparagus on buttered toast with melted butter or a cream sauce.
Sheet Jelly Test
Q—What is the “sheet jelly test”? A—When- two drops of hot" juice go into one and sheet off the spoon.
Q—Is it necessary to add sugar when canning fruits? 'A—Fruits for pie-making, or for use in diabetic diets, are commonly canned without sugar. Juicy fruits, guch as berries, cherries, currants, and plums, shouid be canned in their own juices, without water, when sugar is omitted. Extract the Juice from the riper fruits by crush"ing, heating, and straining. Pack the remaining fruits closely into containers without preheating, and add boiling hot juice to cover. Partially seal glass jars; then process. Or, -the fruits may be given a short precooking, as 2 to 4 minutes simmering, and poured into containers at once, sealed, and processed. The less juicy fruits, such as apples, peaches and pears, ‘when canned canned without sugar, require the addition of water. To preserve the natural fruit flavor use the smallest quantity of water necessary.
Q—How does the per capita consumption of tea and coffee compare in the United States? : -
A—In 1939, tea was .74 pounds; : ' ¢offee, 15.21 pounds. : Q—How many eggs does a house- : . fly lay in its lifetime? ; i bn A—The Bureau of Entomology ; . ’ says that one housefly may lay as . many as 2700 eggs during the 3-
be oh
months period of life. Preventive measures against this pest include safe disposal of garbage, sewage, manure, decaying grass clippings
and other vegetable matter, and use of fly sprays and traps. | j __ Pan-Frying Fish : ; | Q—What is the correct method for pan-frying or sauteing fish? x % : A—For two pounds of fillets or !
steaks about % inch thick, or three pounds whole fish or fish split to about % inch thick, use 1 cup yellow cornmeal and equal parts of
flour; 13 tablespoons of salt and 4 ; tablespoons of cooking fat or oil | : . Heat .fat over a slow fire in a heavy ; pan, cast-metal if available. Cut ” | ; y fish to service portions. Sift to- : d . ; gether the cornmeal, flour and salt. Dip fish in water and cover well | with dry ingredients. | 8
At the first sign of the fat smoking, place the fish in the pan and cook three minutes. Cover the pan and remove it from fire to allow fish . to cook in its own steam about two THE . i : . ERE is real news for housewives These grocers, were not paid for their
minutes. Remove cover, turn fish, ’ : : return pan to flame, and eook three a : ; , . . P ; ; ; in and around Indianapolis! Big opinions. They were influenced by no
minutes longer. Fish less than 5% E : 3 : | broking time, while thicker fan will PF > sil news I'! ! Now... no longer need you one. Theywereasked for theirownchoice
cooking time, whilé thicker fish will : < : : | ; put up with the second best bread. For = —and they gave us an honest answer!
require ‘longer cooking. Q—What causes jelly to become here is conclusive proof which bread in : cloudy? gd ’ oudy | i: : Indianapolis is really best ! ! ! Don’t take our word for this. Prove it
A—Imperfect ead usually i occurring with the red juices. Re- E yourself. to your own grocer—ask straining a juice without pressure : ; i g LA a : ; . Go - : More than 83% of the grocers in him which bread HE thinks is best. See
brings a lower yield but insures a vi : J clear product. j SLENLUREON ( f : Indianapolis . . . the men you buy your if he doesn’t smile and say—‘‘IT’S
Q—1Is it true if dried beans are]: > x LIER cooked In rain water they will soften . in : brent from every day...have told us WONDER BREAD!” more readily than when cooked in os : ; : : | hard water? cAN WOMEN have m2 ie : : : they: serve Wonder Bread 1 their Vn So take a tip from the grocers of Ine A—Yes. : 6 AM > bread too BEST. Bel ‘ £1 homes . . . to their own families! : p ne Meat Inspection ous Co hosen onder BEC o h | A ; | ; ‘Think what this means! dianapolis,and next time you buy bread, . de! ere U | : ; : say to yourself, ‘Why should I put up
Q—When was inspection of Teal the test ¥ ands © br : : deral G t first - : i . : A gh BS ean Bee ’ 1X | say rT Each one of these grocers have the =~ with the second best bread—when fhe
authorized? What is the purpose ach eames : ha | ; | g 1 | choice of every brand of bread in their one best costs no more?’’ Insist on .
! -
-
y Wud owl Ld A
of this inspection? A—Congress authorized inspection : ; 3 ; of meat by the Federal Government : store! They know how each is made. Wonder Bread! ¥ in 1890. The main purposes were to : : : : search out and destroy diseased and 2 They know how fresh itis... how good otherwise unfit meat; to-gee that : : : : meat and meat products are kept i : ; : it tastes. And yet out of 1,749 lIndian- - eee IN OUR FILES : J | : ; apolis grocers, 83% — more than 4 => Are the actual records of which
clean during the various stages of bread each grocer serves—with
preparation into articles of food; 0 : q AL guard against the use of harmfu ; A : Suto every. 5 aaroe that WONDER xy Sf : the grocer’s own signature.
preservatives and other deleterious 3 : A SE i : a substances; to cause sound and : Sea. 6 : F BREAD IS THE ONE BEST BREAD. wholesome meat to be marked “In- Gi SOE ; : ; spected and Passed;” and to prevent 2 i ks: halls i : : § the use of false and deceptive labels : : . TUNE IN! “YOUR MARRIAGE CLUB” : ; ~ONTINENTAL and statements on meat - foods ; : : 2 He WFBM~—7:00 P.M. EVERY SATURDAY By BAKING CO.; ING offered for sale. ) . : 25 hs
Q—Please give a recipe for a garden salad bowl. A—Wash thoroughly and place in the refrigerator several hours to crisp-chopped lettuce, Chinese cabbage, watercress, celery and sliced radishes. Just before serving, add quartered tomatoes; a small spring onion, chopped fine. Slice the radjshes very thin and, mix together all ‘ingredients with French dressing and roquefort cheese,
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