The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-09-18
Time Saving
Meals Easy
" to Prepare
Decide on Meat Course
First, Suggestion
of Expert.

BY RUTH CHAMBERS
Authority on Meat Cookery

Have you ever had the last few
hands Of bridge az an afternoon
party absolutely ruined because one
Of the players was mentally prepar-
ing dinner? I mean that she was
worrying about what her family
would get for dinner that night II
ANYTHING. and she SIMPLY could not
keep her mind on the cards
I have suffered through sucn
games. and. instead OF being annoyed
At the haried housewife, I felt sorry
for her. L is a simple matter TO
plan 'hurry-up meals which VIII
require little time.
one Of the secrets which WIZ
make meal-planning easy, that l
will let you in on, is 10 start the
menu by deciding what you VIII
have for the meat course.
Quickly Prepared Cuts
That point settled. let's consider
the cuts which may be easily and
quickly prepared. Chops and steaks
automatically come TO mind, but
why stop there2 We might have
some broiled ham or baked hash,
made from left-overs. If there isn't
time TO bake the hash. II may De
quickly Drowned in a skillet on the
top Of the stove.
Broiled frankfurters are delicious
Splitsthem and spread mustard on
the cut edges before broillng. why
not have liver patJies, which can be
shaped and wrapped with bacon N
advance and ready for the hnal
browning.
With the meat course settled, the
vegetables and salad almost suggest
themselves. Leftover boiled pota-
toes might be creamed or made into
hot potato salad in which case the
regular salad course could be omit
ted. Keep a bowl of cooked rice on
hand. and use it as your starchy
vegetable.
Simple Dessert Salad
For the hastily prepared dinner,
plan a salad which can be made IN
advance so that all it will need at
the last minute is to be turned out
Of the mold, garnished and brought
TO the table. I was thinking Of a
ieIlied salad. but the ingredients for
a fruit salad might be combined in
the morning and mixed with the
salad dressing a few minutes be-
fore serving.
Simple deserts are becoming more
and more popular. so let's have
cooked or fresh fruit and cookies
or cake 10 finish this meal. II you
are having a mixed fruit salad as
I lust suggested, YOU might serve
cookies or waters with it and let 1t
serve the purpose OF a combination
salad-deSSeTt.
Dinners Suggested
This menu is just a suggestion for
a dinner which can be prepared and
served in a very short time.
Broiled Ground Steak
Creamed Diced Potatoes
"
Chilled Pears cookies
BrOiled Ground Steak
IL pounds ground beef
"a teaspoon salt
Pepper
Prepared mustard
Season the ground beef well with
salt and pepper. Take One-haf the
meat and pat into a round, shallow
pan. Spread with prepared mus
tard. then put rest of meat on top.
Put in a hot brOiler. Scar well,
and when brown turn and scar the
other side. Just as a steak, using
a Spatula TO turn it S % that it will
not break. Allow about thirty min
utes 70 cook we'll done and eighteen
to twenty minutes to cook rare.
Since broiled meats are so easy
to prepare and require a relatively
short time TO cook. they are al
ways a standby for the meal which
has TO be served in a few minutes.
Your family may enjoy this menu:
Lamb Chops
Potatoes in Parsley Butter Sauce
Peas
CCreamed or butteredl
Hot Rolls Jelly