The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1930-01-14

made up of these nutritious foods
which, fortunately for most of us
are among our cheapest foods. Use
about the same amount Of meat a:
used at other seasons, but in addi-
ton get acquainted, if you are not
already, with liver, kidneys, pam
creas-sometimes sold as sweet
breads brains.
These glandular organs are moi
only wholesome and good, but they
rank very high as protective foods
All are excellent sources of vita
mines. which is what We demand
in our protective foods.
Use Leafy Vegetables
Use at least one leafy vegetable
each day, served cooked or raw, de-
pending upon the one selected
Canned tomatoes supply the same
vitamines as do leafy vegetables, SO
they may be used frequently, too
The vegetables SO classified are cab
bage, spinach, lettuce, celery, greens
of all kinds, Brussels sprouts, cauli-
flower, etc.
Do not economic on the milk
your family uses if you possible can
do otherwise. Use it freely for
drinking as we'll as In cooking cream
sauces, soups, gravies, custards, pud-
dings, etc.
Use as much fresh fruit as you
can afford. Oranges and grapefruit
are particularly good.
Hot meals, hot breakfast cereals,
hot soups for lunch. hot meat and
vegetables for dinner-all will help
to keep up body efficiency during
cold weather.
! Attention paid to the proper food
for winter months will mean a saw
ing in doctor bills later in the
spring, If not right now, for improp-
erly nourished individuals are more
susceptible to colds and other dis
eases that are ushered in with cold
weather.
The following are substantial
meat dishes we'll adapted to your
winter menus:
Ham, Southern Style
I thick slice of ham
teaspoon mustard
8 cups raw sliced sweet potatoes
~ cup brown sugar
tablespoon fst
1 cup hot milk or water
Broil ham slightly, and cut in
pieces for serving. Put in large
casserole, spread with mustard, and
cover with sweet potatoes. Sprinkle
with the sugar, and dot with bits of
fat-margarine or ham fat. Pour
over it the hot milk or water, and
cover. Cook in a moderate oven
until sweet potatoes are tender, re-
moving the cover during last ten
minutes.
Roast Mock Venison
6-pcund shoulder cut of beef
! cup water
] cup vinegar
j blade of mace
2 cloves
peppercorns
bay leaf
onion
Bring the water, vinegar, and
seasoning to a boil. Remove from
fire and when cool pour over meat
and let stand in the refrigerator.
covered tightly, for twenty-four
hours. Then remove the meat from
the liquor. wipe dry and roll in
flour. Scar on all sides in frying
pan. Place in roasting pan with
four slices of salt pork or bacon
across top, and roast in moderate
oven two and half hours.
Stuffed Flank Steak
flank steaks
2 cups bread crumbs
2is tablespoons fat
] minced onion
y teaspoon poultry seasoning
Score the steaks in crisscross
fashion. Make a dressing from
crumbs and seasoning. noistening
1t with boiling water. Season we'll
and spread on one flank steak.
Place the other one on top, tie to-
gether securely. Scar well in hot
fat, put in casserole, add / cup of
boiling water, and cook slowly, COW
cred, until tender, about two hours.
American Chop Suey
I pound lean pork
] pound veal
I tablespoon -four
2 tablespoons molasses
cup sliced onion
cups celery cut in pieces
2 cups water
l teaspoon salt
l cup mushrooms
Cut meat in small cubes, and cook
slowly in frying pan until Drowned.
If there is no fat on the pork what
ever, tablespoon of drippings may
be used in the pan. While cooking,
sprinkle the flour over the meat,
and when brown add the molasseS.
Add onion, celery and water. Cover
and let simmer until meat is tender.
Add mushrooms and salt. Serve hot
with rice and chop suey sauce. If
fresh mushrooms are used in place
Of canned, they should be fried in
margarine before adding to the
chop suey.
Pot Roast Shoulder Of Lamb
Wipe the trimmed shoulder Of
lamb weighing pa to 3 lbs. Score
deeply with squares. Brown well in
bacon drippings. Season with salt,
pepper. and sweet herbs. Cover
closely and cook slowly for two
hours. Skim the drippings. Add
stock OF water to make the re-
quired quantity OF gravy. Thicker
with -four and season with salt,
pepper. tomato catsup and lemon
juice. Serve with boiled potatoes
and caulif1ower.
T0DiOcG Holds Juice