davidaulloa/AmericanStories huggingface dataset:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Meat Problem Solution
GiUen for Small FamiLU

Have beef and pork ground to-
gether. Combine with bread crumbs,
egg and tomatoes seasoned with
bay-leaf. Add celery salt. Press
into small individual muffin tins
and bake in a moderate oven. Serve
garnished with green pepper rings
Individual Lamb ROasts
Have lamb loin chops cut 2 to 21a
inches thick, trimmed and boned at
the market. Have them rolled and
wound with a slice of bacon and
fastened with a small skewer. Rub
with salt and pepper and dredge
with flour.
Place on a rack in a small roast
ing pan and roast for thirty to forty
minutes with the oven temperature
at 500 degrees for the first ten min
utes and 375 for the rest of the
time.
Pork TenderIoin With Dressing
Have the pork erloin
''Frenched" and allow two pieces
for each serving. Brown on both
sides in melted lard. Then place
nicely rounded mound of we'll sea-
soned bread dressing on each piece
of meat.
Add little water, cover closely
and cook for about twenty-five min
utes.
Remove to a hot platter, stick a
crisp sprig of parsley into the CEN
ter of each mound of dressing and
serve at once.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Lists Starts With Dinner on
Friday; Ends With
Monday Breakfast.

The weekend guest means extra
planning and extra work for the
hostess, especially if the burden of
preparing and serving the meals, as
we'll as entertaining, falls on her
shoulders.
To be envied, indeed, is the Wom-
an who can arrange her time and
plan her dinner SO that she appears
to have all of her time at tbs dis
posal of her guests.
OF course, the house is shining
before the guests arrive; only the
very necessary household tasks will
be performed during their stay.
1t helps lot to make a list of
all the dishes and silver you will
need in serving the meals and have
them washed and polished so that
at the last minute before dinner a
silver platter, not used very often,
need not be brought out and the
silver cleaner with it.
Make Simplicity the Rule
Make simplicity your rule, if you
must carry out the details Of your
hospitality. Your guests can eat at
home, but they have come to enjoy
you and the food you place be-
fore them.
The truly clever hostess never I'M
dertakes more than she can man
age with ease.
Do all your marketing for all of
the meals before the visitors come.
If the flowers for the table come
from the florist instead of the gar
den, order them in advance and
specify when you want them to be
sent.
Below are menus for the meals
which must be planned and served
if your guests arrive Friday night
and depart Monday morning:
Friday Dinner
Stuffed Celery Radish Roses
Black Olives Clear Soup
Pianked steak with Stuffed
Cauliaower Green Beans
Duchesse Potatoes
Hearts of Lettuce
Thousand Island Island Dressing
Ice Box Cake Coffee
Saturday Breakfast
Chilled Orange Juice
Prepared Cereal Cream
Bacon Poached Eggs
Melba Toast Coffee
Saturday Luncheon
JeIlied Meat in Ring Mold
Fruit Salad
CornmeaI Mullins Jelly
Coffee or Tea
Saturday Dinner
Cream of Corn SOUP Croutons
Baked Ham RaiSin Sauce
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22

A curried dish gives menu a GER
tain zest that lifts it out of the
everyday class and puts it into the
special occasion" category. Yet
curry needn't be used only for party
menus. Try adding it to your favor
tie creamed connections and see if
the family doesn't greet your efforts
at originality with loud cheers of
approval.
Curry of chicken, served with
steaming rice, makes a perfect main
course for a luncheon or a Sunday
night supper. Here's the way it is
prepared at the Waldorf Astoria.
Place two and one-half pounds Of
sliced cooked chicken in saucepan
with six ounces of warmed butter.
Stir in one teaspoon Of curry pow
der, one tablespoon of flour and one
chopped onion. Season with salt
and pepper and pour in one quart
of chicken stock. Allow to cook
slowly for eight minutes. Add one
half cup of shredded cocoanut and
let 1t Doll Tor TWO minutes. linen
pour in one cup of heavy cream and
set aside.
In a second pan place six ounces
of warmed butter and one chopped
onion. Add two cupfuls Of cooked
rice and simmer for two minutes.
Pour in a quart of chicken stock
and season. When boiling, cover
and bake in a moderate oven for
twenty minutes.
When you're ready to serve lunch
con, arrange the rice mixture in a
mold-like form in the center of a
platter and place the creamed
chicken in the middle of the mold.
Decorate rice mold with pieces of
chutneyed ginger and raisins and
pour the rest of the chicken around
the mold on the platter.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
NOVEL SETTING
GIVEN TO PORK
Sweet Potatoes Served in
Orange Cups Adorn
Roasted Meat.

Sweet potatoes and roast pork are
an old story, but roast pork and
sweet potatoes served in orange
cups are a new version of this old
time favOrite. Simple to prepare,
economical, and yet quite grand
enough for the most festive occa-
sion.
The recipe follows:
pork loin
6 oranges. uniform size
sweet potatoes
marshmalIows
Butter, -four, salt, pepper
Have loin of pork prepared at
the market with the chine bone
sawed loose from the ribs. Wipe
the meat with damp cloth, dredge
with flour, and season with salt and
pepper.
Place roast on a rack in an I'M
covered roasting pan. Scar for fiji
teen minutes in a hot oven, $50 de-
grees. Reduce the temperature to
1926 degrees, and continue cooking
until the roast is done. Allow thirty
minutes per pound for roasting.
Cut slice off the top of the
oranges and scoop out the pulp.
Scallop the edges with sharp knife.
Pare and boil sweet potatoes. Mash.
Mix with some of the orange pulp,
season with salt, pepper, and butter.
Fill the orange cups with this
mixture and place in the open to
heat.
Two or three minutes before serv-
ing time, remove from the oven top,
each orange with a marshmallow
and put back in the oven to puff
and slightly brown the marshmal-
lows. Serve orange cups around
roast pork on a large platter.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
THE INDIANAPOLIS TIMES
MODERN DEVICE
ADDS INTEREST
To APPETIzERS
Refrigeration Permits of
Early Preparation: As
Sures Freshness.

Plays reach Broadway fame or
oblivion on the strength of their
first acts; kingdoms rise or fall on
the first acts of their rulers; and
many a meal is made or marred by
the first course, the appetizer.
An appetizer, you know, is the
glamorous flourish that turns eat
ing into dining; that turns an Or
binary meal into gala affair.
1t is the note that sets the tempo
for the entire meal. 1t does just
what the name implies-stimulates
the appetite and gives zest to eat
ing. Just here is where the electric
refrigerator is invaluable.
Two Groups Cited
Appetizers may be divided into
two classes-Those which are served
in the living room as the guests are
gathering, and those which are
served at the dining table.
These two classes are again
divided into beverage appetizers and
food appetizers; the latter may be
served either piping hot or ice cold
never luke-Warm.
In the beverage family are the
cocktails and highly spiced fruit
and vegetable juices; in the food
family are the hors d'oeuvres, fish
or fruit cocktails, canapes or tiny
salads with pungent dressings.
Freshness Assured
These are especially popular as
luncheon appetizers. But no matter
which division they belong in they
must have piquant flavoring anc
must look intriguing enough tt
tempt the most reluctant appetite
With an electric refrigerator you
can be sure that your meal is going
to be complete success for the ex-
ira flourish, that glamorous and in
triguing touch, is very easy tc
achieve.
With the superfast freezing tray
to assure plenty Of ice for cocktails
with the assurance of garden-fresh-
ness in the vegetables for salads
and with plenty of food storage
space, it's simple matter to serve
tantalizing foods that look as if g
French chef had spent hours of pa
tent care in preparing them.
And best of all, they can be made
early in the morning and still have
that 'fresh-from- the = hands of &
master look about them when yoU
are ready to serve, if they have
been carefully stored in the refrig-
orator.
BY careful storing we mean plac-
ing them on plate and wrapping
them, plate and all, in a damp
cloth and wrapping them in waXec
paper, then storing them in the
food chamber.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Fresh Peach Ice Cream

cups peach pulp
"a cup sugar
Juice of / lemon
Pinch of salt
y pint cream
whole eggs
2 tablespoons sugar
II teaspoon almond havoring
1. Select soft peaches. Mash thor
oughly.
2. Add sugar and lemon juice and
dissolve. When thoroughly dissolved
pour into tray and freeze As minutes
to l hour.
3. Beat egg whites. adding the 2
tablespoons sugar-then add egg
yolks and mix.
4. Whip cream to a thick custard
consistency edo not over whip .
Combine with the beaten eggs.
5. Add frozen peach pulp and mix
lightly.
6. Return to chilling unit and
freeze 2 to 215 hours.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
GARNISHED WITH CELERY
Meat Accompaniment May Be Va
ried With Stuffing.

Stuffed celery makes an attrac-
tive edible garnish for the meat
platter.
The stalks may be filled with a
number of different fillings-cream
cheese alone or in combination with
crushed pineapple, minced green
pepper, finely chopped pimento. nut
meats or olives. Roquefort cheese
is a favorite for filling.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Menu Array Presented to
Help Week End Hostess
Ma shed Sweet Potatoes

Mashed Sweet Potatoes
With Marshmallows
JeIlied Vegetable Salad
Clover Leaf Rolls Grape Jelly
Chocolate Mousse Coffee
Sunday Breakfast
Fresh Strawberries
Dreamed Sweetbreads on Toast
Coffee
Sunday Dinner
Tomato Juice Waters
Roast Leg of Lamb
Drowned Potatoes
Mint Sherbet Green Peas
Grapefruit Salad
Hot Rolls Currant Jelly
Ice Cream Sandwich
Coffee
Sunday Supper
Cold Meat Platter of Sliced
Ham and Lamb
Tomatoes Stuffed with Cucumbers
White and Whole Wheat Bread
Sandwiches
Fruit Russian Chocolate
Monday Breakfast
Pineapple Juice
Coffee Cream
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Orange Drop Cookies

Cream together two tablespoons
grated orange rind, four tablespoons
butter and a cup of sugar Add two
well beaten eggs, four tablespoons of
orange juice and two cups Of flour
sifted with four teaspoons baking
powder and one-half teaspoon salt.
Drop batter from spoon on to
creased baking sheet and bake in
a moderate oven about ten minutes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Ham with Noodles

Make a white sauce by mixing
two tablespoons of flour with three
tablespoons of fat and dissolving
this in three cups of hot milk. Fill
buttered baking dish with alter
nate layers of cooked noodles and
chopped ham, pour on the sauce,
sprinkle crumbs on top and bake in
a moderate over for twenty minutes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Potato Louisiana.

Take a thick slice from one end
Of six hot baked potatoes and scoop
out the contents. Mix the pulp
with three chopped pimento5. four
tablespoons of butter and the yolks
of four eggs. Stir until smooth.
Refill the potato skins with this
mixture. Sprinkle with powdered
sugar and glaze in a hot oven.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Cabbage Pancakes

The ineXpenSiveness of cabbage
suggests stuffed cabbage or cab
bage pancakes. Hungarian style.
Chop tender cabbage very fine.
brown it delicately in fat, then mix
1t into pancake batter. Make a
batter with a cup of milk. three
eggs, enough flour to keep it very
thin and the chopped cabbage.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Chicken Paprika

After making sure that the
chicken is fresh killed. wash it
thoroughly outside and in. Cut in
pieces and put these in a frying pan
in which chopped onion has been
fried. Add a scant teaspoon of
salt, q quarter cup of hot water
and let it cook for fifteen minutes.
Add two cups of sour cream and
cook another ten minutes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
DESSERT RECIPE GIVEN
Cabbage and Gelatin Contained in
Chilled Dish.

Have a cup of shredded cabbage
and half a cup of finely chopped
green pepper.
Dissolve a package of lemon fla
vored with gelatin in two cups
warm water. Add one-fourth tea
spoon of salt, a tablespoon of vine
gar and three tablespoons of grated
fresh horseradish.
Set this in the refrigerator until
slightly thick, then fold in the cab
bage and peppers. Turn into little
moulds or cups and let these chill
until firm.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Loaf, Individual RoaStS and
TenderIoin Serve
Purpose.

The problem of what to serve
when the family is small is especial
ly puzzling when it. is question OF
the meat dish. Although leftover
dishes are tasty, one doesn't want to
have too many of them. Monotony
must be avoided
Here are a few suggestions for the
cooking and serving of meat in small
amounts.
Individual Meat Loaf
Il pound ground beef
y pound ground pork
Il cup bread crumbs
l egg lightly beaten
Salt and pepper
y cup tomatoes
l tablespoon chopped green pepper
tablespoons onion, chopped fine
Celery salt
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
HOrseradish Butter

Mash one-quarter pound of butter
to a cream and work in table
spoon of freshly ground horseradish
that has been moistened with dry
white wine. Serve on rye bread or
crackers.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Quality Beef Well Marbled

The choicest and tenderest beef
is that in which the lean is well
marbled with fat. When these par
ticles Of fats are heated during
cooking, they blend with the meat
juices and thus develop both the
flavor and ttnderness of the meat.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Bermuda Onion and Cucumber

Marinate slices of Bermuda onion
and cucumber in French dressing
for several hours. Drain them, chop
fine, then drain again. Add enough
mayonnaise to bind the mixture to-
gether. Spread on thin slices of rye
bread
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Oriental Nectar

To a quart Of tea add the Juice Of
six lemons and three oranges, SIX
whole cloves, three sticks Of CHINA
mon and one cupful of sugar syrup.
Mix thoroughly and serve over
cracked ice.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Stuffed Olives

Remove inSides of stuffed olives
and replace with mixture of cream
cheese and anchovy paste. Pierce
each with toothpick and serve
them that way.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
CABBAGE SALAD COOKED
Sauce Made of Flour and Butter
Completes Dish.

Cut cabbage in quarters, boil ten
minutes, drain and chip it.
To two cups Of cabbage add one
cup of cream sauce, one-half tea
spoon salt, teaspoon of minced
parsley and a little pepper and
paprika. Simmer for five minutes.
To make the sauce, mix two tea
spoons of flour into a tablespoon
of butter, stir this into a cup of
hot milk and cook in a double boil
er five minutes.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Carrot Surprise

2 eggs
cup spiced apple sauce
Il cup strained carrots
Beat egg yolks until light and
fluffy, add apple sauce and strained
carrots. Add stiffly beaten egg
whites, beat briskly for five min
utes, and freeze. Serves four.
Instead of the carrot surprise
stuffed baked apples could be used
on the above menu.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
Date Cutting Hint

When cutting dates use scissors
or a sharp knife frequently dipped
into hot water and dates will not
stick
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
CHILDREN WILL
Give FAVOR TO
CHEESE STRATA
Luncheon Menu Offered for
Satisfaction of Youth
full Taste.

Do you have trouble in getting
your children to eat what is good
for them? # you don't, then you
are extremely fortunate, because
almost every mother has at least
one important food on her list which
is cordially disliked by one of the
familys small bosses.
Right now you are wondering:
But how in the world can 1 make
Jimmy eat carrots and things like
that, when he positively hates the
thought of them?"
But even carrots, which assist
the blood in its work, can be made
attractive to Jimmy.
Here is a luncheon menu, guar
anteed to bring those pleasing
squeals of delight and also guar
anteed to help in building strong
bodies and alert minds.
Cheese Strata
Carrot Surprise Sugar Cookies
Milk
Cheese Strata
11-3 cups milk
"a lb. cheese
"a teaspoon salt
slices bread (crusts removed)
egg
Butter baking dish and line bot
tom with three slices of bread
Slice cheese very thin and cover
bread. Top with other three Slices
Beat egg until light, add seasoning
and milk.
Pour over bread mixture, cover
and store in refrigerator over night
Bake in hot oven, 400 degrees, for
forty-five minutes and serve pip
ing hot. Placing the strata in the
refrigerator causes it to puff up like
a Souffle. Children will love it and
it's very nourishing. Serves four.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
USE OF FRUIT
EXPLAINED IN /
FOUR RECIPES
Strawberries, Oranges and
Cherries Suggested for
Cold Dishes.

BIZ NEA Ecrrtce
Unfortunately we can't all afford
to have in and out of season on our
table the great blushing perfect
peaches, enormous cherries, and
prize strawberries that we see in
show windows. But that's no rea-
son for not serving the specimens
of these fruits not so beautiful in
dozens of delightful ways.
Try a few of these, for instance:
Strawberry Fluff
Use one egg white, l cup hulled
strawberries, l cup powdered sugar.
Cut strawberries in quarters and
put all ingredients into a mixing
bowl. Beat with rotary beaten
for about twenty minutes. The mix
ture Will expand and become eX-
ceedingly light and fluffy. Pile into
sherbet cups or parfait glasses and
chill thoroughly Serve with cake
or cookies or with a garnish OF
whipped cream.
Other small fruits and berries can
be used in place of strawberries.
Fruit Cups
Fruit cups make tempting des-
serts. They should be somewhat
richer and sWeeter than when pre-
pared for appetizers.
Diced strawberries, pineapple,
oranges, bananas, sweet cherries and
grapefruit can be used in various
combination
Prepare the fruit carefully and
let stand in a heavy syrup for sew
eral hours to chill and sweeten.
Serve in sherbet glasses.
AmbrOsia
Peel fine, 7arge. seedless oranges
and slice as thinly as possible Ar
range the slices on individual
serving plates and sprinkle light
ly with powdered sugar and then
with shredded cocoanut.
Cover each slice of orange with
layer Of shredded fresh pineapple.
Add another layer of orange, sugar
and cocoanut. Add a third layer Of
orange and cover thickly with CO.
coanut. Strew with slices of straw
berries and put a perfect whole
berry right in the very center. Chill
several hours and serve.
Sugared Cherries
This is connection which has
been used by the country house
wife since the days of the cradle
and fail.
When there were more hands
than had been expected and the pie
was short in the buttry, cherry
sauce was resorted to. Use the sour
pie cherry for the best results, al
though the large, sweeter varieties
are good, too.
Wash and pit the fruit. Sprinkle
heavily with granulated sugar and
let stand an hour or longer to chill.
Serve with plain sugar cookies or
unsalted crackers and cream cheese
and black coffee.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22
MARKED SALES
CAIN RECORDED
so FAR IN 1884
Buying of RefrigeratorS
About Double Those of
Last Year.

With the opening Of the selling
season the advertising campaigns Of
electrical refrigerator dealers are
underway. In every city statesmen
stress the importance Of the me-
chanical inventions they represent
and manufacturers anticipate the
busiest year known to the industry.
Last years sales topped million
in number. and II is confidently eX-
pected that this year the 100000
limit will be reached. Sales this
year so far have been about double
those Of 1888
The refrigerator trade is showing
abundant evidence Of the ingenuity
of man at contrivlng new features
Of usefulness in a product after its
more fundamental serviCea bility has
been widely accepted by the public.
Remarkable study and skill are
manifest in the newest refrigeration
Improvements, the latter Offering IN
themselves the answer to the in
dustrial question, What can be
done to make family want to buy
a new one?"
Many New Features
Only a couple of years ago it
seemed as If the limit, or at any
rate the scope, of refrigerator
'gadgetability" had been defined In
the development of fittings for its
interior.
There we're cube and pudding
freezers, water bottles, egg baskets,
vegetable bins.
Then exterior style claimed atten-
ton, and refrigerator cabinet design
took on what sales sense knows as
eye value.
The season of 1884 is unique,
however, for its presentation OF
structural and operating features
that go beyond what might be called
sub-Surface detail Here are a few
of the topics of 1884" individual to
different lines, that are beginning
to make possible for the food-pres-
ervation industry.
An inner door" construction
which adds to capacity and use con-
venienCe. A refrigerant that can be
safely exposed to open air.
An electric clock that governs
frosting automatically and at the
same time serves as kitchen chron-
Ometer. A dOor-latch that springs
the door open when the latch is
touched and which can be simply
locked to prevent juvenile pillage.
A non coated cabinet shell of
treated nickel. giving a new effect
in refrigerator style.
Replacement Market
All these aspects of the product
are potent producers of consumer
dissatisfaction"
1t was predicted some years ago
that q replacement market for re-
frigeration was wholly possible and
broadly profitable, and could be
consummated only by the discovery
of new attributes so apparent that
owners of old-style boxes" would
grow ashamed of them.
While the market is notable for
the small measure of saturatlon that
prevails in it, no speciality industry
approaches its true sales possibilities
until it has them coming back for
another purchase
Striking new features in refrig-
Grafton has now made this come
true.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-22

JeIlied Vegeta BILE Salad
Glover Leaf Rolls Grape Jelly
Chocolate Mousse Coffe
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-11-16

Fast color OrOad 3cl0 an s1lf fancy g,
PRINTS prints. Wen tailored ss o Si:n nd.
; zen 4al p;SI at this low price
s Sizes 1872 to To-
The daily worker. [volume] (Chicago, Ill.) 1924-1958, 1934-02-08

WASHINGTON, D. C.-Despite the
treachery OF the American Fedora
ton Of Labor leaders, In refusing to
support the struggles Of the rank and
file for unemployment insurance, a
great number Of A. F. Of L. locals
officially elected delegates to the Ma
tional Convention Against Unemploy-
ment.
A representative picture Of the re-
Spouse Of A. F. of L. locals and indie
pendent trade unions electing dele
gates TO the convention is contained
in the list Of Illinois organizations
which elected and sent delegates to
the convention. They are:
Local AZ, Psna, Ill, Progressive
Mine Workers OF America.
WOmen's Auxiliary and Unem-
ployed Council, Pana.
Village Board Of the City Of Tay-
Tor Springs, III.
Women's Auxiliary, Taylor
Springs. Ill.
Women's Auxiliary. Taylor
SPRINGS,
Coalition Auxiliary, Progressive
Miners Of America.
Ice and Coal Storage Local 1913,