The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-09
BY RUTH CHAMBERS

BY RUTH CHAMBERS
Are you a home-maker or are
you a business grip" Sometimes
the answer is, Both" A career in
business Or a profession no longer
means that a girl need stif1e hel
home-making instincts or her yer
to cook, thanks to kitchenettes, pre-
pared foods, short cuts in cookery
the small portions one may buy ano
other aids for the part-time house
keeper.
Nevertheless, the business girl who
comes home to cook dinner after
a day spent in an office has culinary
problems particularly her own.
In the first place, she has prob
ably had to do her marketing in
a hurry on the way home from
work and she is apt to fall into the
habit of buying a steak or chops or
some few other quickly cooked meats
for her main dish, with no thought
of the delightful variety she might
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How to Buy Wisely
Instead of buying supplies day by
day, which is likely to result in mo-
notony, the clever young woman &C.
casionally buys a piece Of round
steak, or chuck for a pot-roast, a
shoulder of pork for roast, or a
breast of lamb for a casserole dish.
A point not to be overlooked III
these days when it's smart to be
thrifty is that one may buy some
of the less demanded cuts of meats
and thus reduce the food bill with
out stinting on the amount or the
quality of the food.
In some cases the meat may be
partially cooked during one evening
so that only a little cooking is nee
esary the next day after she comes
from work. In other cases, a larger
amount of meat is cooked at one
time and then is served cold or in
some other way at succeeding din
nerS.
For instance, here are some reci-
pes which may be started one eve
ming and finished for dinner the
next, and which may then be served
appetizingly as cold platter dishes
for lunch, dinrer or smack" from
the ice box when company drops in.
Savory Meat Loaf
/ 1 pound fresh pork
I pound veal
- cup bread crumbs
u cup milk
eggs slightly beaten
Bacon slices
Salt and pepper
Have pork and veal ground to-
gether. Add bread crumbs, milk and
slightly beaten eggs. Shape into a
loaf, put in pan and lay bacon slices
across the top. Bake in moderate
over 1850 degrees F. for one and
one half hours. Serve either hot or
cold with tomato sauce.
Pot Roast of Beef
pounds chuck
3 tablespoons fat
l onion
| carrot
3 tablespoons -four
! cup water
| Poultry seasoning
Salt and pepper
Heat the fat in a heavy aluminium
or iron Stewpan. Brown meat on
one side, turn and brown on all
sides until the meat is we'll scared.
Sprinkle each side with poultry sea-
soning and salt and pepper, add
onion and carrot slices and cook
over low flame on top of stove until
tender, about three hours.
Add water to prevent burning.
After the meat is cooked, remove it
to platter and keep hot. Thicker
liquid in pan with flour which has
ben mixed with cold water. Stir and
cook five minutes. Strain and serve
potroast.
The pot-roaSt when cold may be
sliced and made the center of an
attractive cold platter, with garnishes
of asparagus bundles, quartered to-
matoes, radish roses, sprigs of pars-
ley or fan-shaped lemon slices to
add to its attractiveness.
Ou6-OfSH Meals
For the business girl whose time
for home tasks is so limited, there
are advantages also in the one-dish
meal. A dinner cooked in one dish
does not require so much watching
as several things cooking in differ
ent utensils, thus leaving the cook
free for other duties. And (joyful
thoughtD there aren't so many
dishes to be washed afterward.
Combinations which may be
cooked together are:
Sliced ham, pineapple slices and
sweet potatoes.
Ground beef patties, sliced Ber-
muda onion placed on top of each
meat cake, medium sized tomatoes.
Slices of beef tenderloin, slices of
summer squash, parboiled and
dipped in melted butter, thick slices
of potatoes which have been par
TALLY cooked, dotted with butter and
sprinkled with grated cheese.
A crisp vegetable salad and a
simple dessert will complete a very
satisfying and easily prepared meal.
KRIII G VIII GIVE