The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-31
BY RUTH CHAMBERS

Between the task Of balancing the
household budget and blancing the
family diet. the home maker these
DAYS frequently feels that she is in
a class with the juggling artist OF
a vaudeville program.
AS II weighing food values against
food prices were not enough to give
even a mathematician a headache
Mrs Housewife has the added and
very essential problem Of prepar-
- the best advantage the food
she mas selected with so much care
The most efficient method OF
planning menus for the daily meals
is to select the food according to
the meat course which is to be
served.
It is necessary TO have, in addi-
ton to the meat, bread and butter
and milk, plenty of green, leafy
vegetables. also fruits and cereals.
But meat remains one of the most
essential foods, since it is such a
rich source Of protein, needed by
all the tissues of the body for
growth annd repair
A bright side of the picture is
that in these days even the choicest
cuts of meat are well within the
reach of the most modest purse, and
this food may we'll be used as the
foundation of a varied and nutri-
tious diet.
Suggestions for Meals
To answer the daily question,
"What shall we have for dinner?"
here is a list Of suggestions for COM
binations of meat, starchy food,
green vegetable, salad and dessert.
If that good old standby, roast
beef. is selected, Drowned potatoes
may accompany it, with string
beans as the vegetable. A pear salad
and cup custard for dessert round
out a good dinner.
For a pot roast, use spaghetti as
your starchy food, mashed turnips as
the vegetable and complete the meal
with cabbage salad and prune whip.
With flank steak, serve baked po-
tatOes, squash, Waldorf salad and
lemon pie.
With brOiled steak, creamed pota-
toes. grilled tomatoes and cucumber
salad from a delicious menu, with
ice cream as dessert.
When Serving Pork
Suggestions, if you serve pork, are
to accompany your roast with sweet
potatoes. creamed cabbage, head let
tuce salad and baked apples.
With pork tenderloin, you'll like
creamed potatoes, waxed beans, beet
salad and Spanish cream.
With veal birds" complete your
menu by au gratin potatoes, green
peas, combination salad and choco-
late pudding.
Lamb chops will keep company
nicely with creamed potatoes, as
paraguS. combination salad and
orange ice.
BrOiled LOin Lamb Chops
Remove any Superffuous fat from
each chop and roll flank end about
the tenderlOin, fastening it in shape
with a skeWer. If kidney is cut with
the chop, wrap flank end around it.
Rub surface OF chops with salt and
pepper and place them on a broiler
creased with some of the lamb fat.
Scar chops on one side, and then
turn and scar on the other side.
Cook them from six to eight min
uteS, place on a hot platter and add
garniSheS. Serve with parsley and
butter sauce.
Veal Birds
Buy a slice of veal from the leg.
Cut into strips three inches long and
two inches wide. Spread with
bread dressing and season with
salt and pepper. Roll up and fasten
with a tOothpick. Brown nicely in
hot lard. Add a small amount of
water and let simmer gently. Add
more water as necessary, an cook
until tender Thicker the liquid and
add a little sour cream for gravy.
Raised Bill PrObed
Secret service agents were nOti-