Indianapolis Times, Indianapolis, Marion County, 30 April 1950 — Page 42

Eat Well for Lon ' Eggs to Be _Plentiful In May

Good Pork Supply

»#

Boston Beans, Brown Bread 'n' Ham Rolls

Due on Market By GAYNOR MADDOX

dant. Among the popular foods in plentiful supply will be eggs, pork and pork products, manufactured dairy foods and peanut butter, There will be many abundant vegetables, too, including cabbage, . onions,” carrots and tomatoes. Canned corn, lima beans and canned peaches, dry beans and peas, as well as prunes and raisins, May plentifuls, | So are light and heavy chickens and fresh and frozen fish. That's the good news from the production and market branch of the U, 8. Agriculture Department. This list should be used by housewives as a guide to thrifty purchases.

* ad Monday's Menu— | es (Using May plentiful foods | BREAKFAST Stewed | prunes, ready - to - eat cereal, lerisp bacon, enriched toast, butter or fortified margarine, coffee, milk.

LUNCHEON: Souffle of | canned corn, enriched rolls, | lettuce and tomato salad, favorite dressing, canned | peaches, tea, milk. {

- DINNER: Chicken and to- | mato soup, crackers, saute of | pork chops, mustard cream gravy, mashed potatoes, buttered quick-cooked cabbage, rhubarb pie, cheese, coffee, milk.

New Chemical Gives Mr. Bug a Tough Time

Absolutely the last word on] bug baits is this, John Q. Gardner sprays or dusts a new chemical! on the ground around his potatoes (which Uncle Sam doesn't want, anyway). Then bug bites potato) plant—or zinnia or whatever, Bug! collapses. The only difficulty in this dream picture is that nobody has yet decided for certain what would happen to John Q. if he dares to sample one of the crops he's

LISTEN fo Carmen Cavallaro Sunday Evening, 10:15, WIRE

MAY MARKETS will be abun-/

are also on the list of

appropriate

. 5 = { PICKLE-FILLED HAM ROLLS |

treated. |

4 o Send Your Cuitiinis Now, for a

Beauty Treatment They'll Gel Only At

Few laundries anywhere have our wonderful facilities for laundering your curtains. They literally sparkle with sunshiny freshness. They are returned clean and crisp, sized exactly to their original measurements to hang straight, square and neatly. Phone NOW for our

Ham rolls with liver pate and slices of pickle in the middle make a wonderful accompanimen for Boston beans 'n' brown bread. It's a perfect meal for a Saturday night or porch supper.

THE INDIANAPOLIS TIMES ..

SUNDAY, APR. 30, 1950.

Proponiia Food for

Freezing

Proper Cooking Recipe Important

' Everything from shodeiaten ham croquettes can

brownies to “ibe prepared, frozen and saved for company or a hurry-up meal. The proper preparation is as important in freezing as the proper recipe in cooking. To help housewives with this problem of modern i Lura Jim Alkire and Stanley|S Schuler have written a book, “Home Freezing for Everyone.” They list the varieties of fruits and vegetables best suited to freezing, the kinds of meat, poul- | try and shellfish to buy, and then| provide a chart showing how to prepare, wrap and freeze var. foods.

Grapes and Pears

| Generally, the best buy tor 4 freezing are foods that taste best, {loo

\mins the best. Celery, tomatoes,

Eggs Are Favorites of Men

By ELIZABETH TOOMEY, United Press Staff Correspondent NEW YORK, Apr. 30—Eggs, with fancy trimmings, are favori

s a n WHEN IT comes to Saturday night suppers, there's nothing like Boston beans and | brown bread. But choose an side dish, one which cuts the molasses flavor, Serve pickle-filled ham rolls . slices of ham, spread with liver pate and rolled up with a pickle in the middle.

standing over a hot stove.

My Love” economical dish I know.” What's more, it has 30 varia-

|a woman's heart.

111402. sali Ver Paty BAKED SWEDISH OMELET [1% Of plentiful foods.

2 tbsps. mayonnaise tard Beat four eggs, and-add one Po propnrey us and a half cups of milk that has / {been scalded and cooled. Add one, 3 nies Dolled Mam, li-inch |ioblespoon of melted butter and|

pepper to taste. Heat a shallow] baking dish (about eight by three inches), grease with butter and pour in omelet mixture. Bake in fairly hot oven until {set and browned (135 to 20 min-| utes), ‘Remove from oven and [serve with any creamed mixture {you like, such as creamed vege- | Roll each one up crosswise, |tables. lobster or shrimp. a starting from the pickle end. | Lunt sometimes browns sliced Secure with toothpicks. Chill [potatoes and adds them to the thoroughly. omelet before baking. Makes 12 ham rolls. | The more creative men get with

2 large kosher style pickles. Combine liver pate, mayonnalse, mustard and salt. Blend well, Spread each ham slice with part of the liver mixture.

Cut the pickles in quarters lengthwise and place a slice on the end of each slice of ham.

Shop Colonial FE 9:30 fo

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Alfred Lunt, currently appearing on Broadway In “I Know| calls his omelet specialty “the most attractive and

tions, according to Lunt, any.one ® simple egg, the Petter the of which is a wonderful way to |chicken raisers and the govern-

ment like it, since eggs are on the

k best and retain their vita14 onions f vegetables which do not freeze} well, except when cooked or used $ as seasonings. Grapes and pears can be frozen, but ‘the experts say the er are questionable. Every kind of fish and most « [shellfish freeze perfectly, if the § fish is fresh. “Buy the best available grade

te!

of government - inspected meat ) . . avoid meat that is heavy, {with fat,” advise Miss Alkire and § (Mr. Schuler. |

Monday Thru Saluriay 9:30 A. M5P.M

S A L E! 1 Lowest peices in vEARS! |

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Post Talk Meet Tuesd

A repres House of show slide Tuesday Women’s | anapolis B Transport The prog Departmen sented - by of the clu will preced Mrs. Ray Ralph W, men for tl ing. The con dames Fre E. Hub& Loyal Huff Leroy Law E. P. Sipc Harry Rin Evan McK

Richard Ca The You dianapolis hold busine ner. The e\ motion pic ciation me:

Wome

Are In

OKLAH( Mrs. Rand 8and Spri opinion th

“will have

the near fu Every m salary int “the ‘city r than I do.” Mrs. Del missioner, holds a fic that keep | to 5 po m. year-old m two child mother of

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| CHAS.

136 W. Was Why we |

largest re the State

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