The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-09-14
OTHER NATIONS
CONTRIBUTE TO
COOKING LORE
England, Mexico, Italy and
France Add to Recipe
List.

France Add to Recipe
List.
When Israel Zangwill called
America the melting pot Of the
world" he must have had its
cookery in mind.
So many nationalities have gone
into the making Of the population
that one may find every brand OF
cooking in these United States, even,
it is said, African and Eskimo! One
can not find the cookery of every
nation in every city but even the
smallest village boasts at least one
housewife skilled in the cookery Of
the old country" Many dishes re-
garded as strictly American were
adapted from foreign source.
Autumn Sees Revival
Early autumn, according to those
who pretend to know, sees a revival
of foreign cookery every year.
Travellers returned from a vaca-
ton spent abroad hasten to try out
their new discoveries on their
friends; stay-at-homes who failed
to tread a liners gangplank take
their cooks tours around their
dining tables; variety-seekers, bored
from the long summer, turn to
foreign dishes for new flavors.
The following dishes are less ex-
IRENE than many of the foreign
favorites and have been slightly
adapted in form and method to suit
the American palate:
From England
John Bull enjoys a sandwich
made with his popular Stilton
cheese that should be welcome by
autumn bridge parties.
To make it, combine one-third
cup chopped olives, one-third cup
chopped pasteurized dates, three
tablespoons chopped nuts, six table
spoons cream cheese and one and
one-half teaspoons Stilton cheese.
Spread between thin slices of
hSAlpAy OuCOC1CO UISdQ. IOONuS1OIG
cheese may be used instead of the
Stilton.
Mexican Delights
The Mexican enjoys tortillas, fri
joles and favorite dishes usually
containing "chiles" or peppers.
Mexican stuffed peppers, called
chiles rellenos, may be duplicated
this way:
Take large firm green peppers,
split down side and remove seeds
and stem. Fill each half pepper
with grated yellow cheese, dip in
batter (egg and milk and crunb
mixture) and fry in deep mazola
quickly until done. Serve as vege-
table or with rice, and tomato
sauce.
Another favorite is chile con
carne. To make it by the new quick
method, brown a pound of ground
beef in tablespoon of mazola;
then add chopped onion.
To this mixture add a can of kid
ney beans; a can tomato soup; tea
spoon salt, dash of pepper and one
fourth teaspoon chilli powder. Heat
we'll before serving, sprinkle top
with grated cheese and place under
broiler for a few minutes.
Tarts From France
The epicures will turn to France
for salads and sauces, but this
delicate Fernch tart remains a
best seller" at numerous restau-
rants.
Bake individual pastry shells, fill
with sliced ripe bananas and cover
with apricot glaze, made as follows:
One-fourth pound dried apricots.
one and one-half cups water, one
fourth cup sugar.
Soak apricots in water several
hours. Drain, remove skins, return
to water in which they we're soaked,
cook slowly fifteen minutes. Press
through sieve, add sugar and mix
thoroughly.
Pour the glazed apricots over tarts
filled with bananas. Cool and serve
topped with spoonful of whipped
cream.
SignOrs Like This!
Spaghetti, minestrone, ravioli,
certainly! But the Italians have a
way with veal chops. They bake
them in a sour-sweet sauce, this
way:
veal chops
tablespoons butter
2 tablespoons -four
tbsps. vinegar
II cup tomatoes
1 teasp. lemon juice
Il teasp. salt
III cups water
2 cloves
Il teaSp. mace
L teasp. dark kar0
Il teasp. pepper
2 cups sliced mushrooms
Brown chops in butter in a hot
frying pan. Place in shallow pan
and add remaining ingredients
which have been mixed together.