The Indianapolis Star from Indianapolis, Indiana • Page 88

THE INDIANAPOLIS STAR -SUNDAY, JANUARY 8, 1956 TAGE 2 SEC. 6 Indianapolis Cily Market Offers Food Lovers Just Sniffing Ambrosial Delights Happy Hour in ii (.11 i mi iw i IP r. i i r-y Sardine Mystery A delightful appetizer to hearty winter meals that will really make conversation is this sardine mystery package. Cut tops from peppers and fill with a stuffing of sardines mashed with onion juice and mayonnaise. Cover with a swirl of melted American cheese and garnish with a sprinkle of paprika and sprig of parsley.

Delectable and decorative too! tf-7. 6f rt" K-- 11 Qosed Monday Shop Tuesday A. Spring Tonic Flower Bedecked Millinery Food Buy ing Tips Medium-sized potatoes usually provide the best cooking and eating quality, says the United States Department of Agriculture. Overly large potatoes are more likely to have "hollow heart." In many potato growing regions the growers' own rules prohibit including very large potatoes in the top grade. Black Bean Gourmet Planning a special dinner menu? For an opener that is slightly different serve black bean soup, Prepare as directed on the can.

Then for that Old World gourmet touch add a teaspoon of lemon juice to the piping hot soup and garnish each serving with one or two thin slices of hard cooked eng. Quality, Not Color Don't worry about color of eggs. White, brown and yellowish eggs are of equal cooking quality and nutritional value if they are of the same grade. Your best assurance of quality is the Federal grade label "U.S. Grade or "U.S.

Grade on the egg carton. 5. A. "Tricorne" by Frances Adams in Dior red. Deftly Made straw.

28.50 B. Pillbox by Frances Adams, pertly decorated with flowers and foliage. 20.00 Wasson's Millinery, Third Floor By AX HARRINGTON' Kood Editor of The Star For a few minutes or a few hours well spent, take a trip to the Indianapolis City Market. I guarantee that it will surprise, stimulate and fascinate you. Surprise you to know that so many foods exist.

Stimulate you to experiment with new and different types of foods to add spice to the old standbys. And Utterly fascinate you with the entire atmosphere, made up of the booths, people and foods! Since 1872 the City Market has been the place to shop not particularly for economy foods, but more for quality foods and the unusual in foods. Merchandise ranges 'rom beautiful floral arrangements to tempting-looking bakery goods, nationality specialty foods, cheeses, meats, fish, spices, and, of course, all kinds of fresh fruits end vegetables, to mejition only the most obvious. AMONG THE oldest and most interesting shops is one operated by Joseph F. O'Ma-honcy, whose father opened the shop in the market in 1876.

It has been iperating continually for thes- 80 years. With an authority that comes only with wide experience, Mr. O'Mahoney showed me through his shop, His klfpcihily? Coffee, tea and spices. Also featured Rre such items as custom-ground peanut butter, one of the largest selections of dried fruits in the Midwest, many assortments of dried beans, rice, flours, cornmeals and buckwheat groats, as well as canned fruits, vegetables and specialty items. Nothing increases an appreciation of really good foods so much as seeing what goes into the making of such.

This was my feelin.t after seeing the various coffees available. WE IN IXDIANArOMS have a chance to be more discriminating about coffee than any othpr, people between Philadelphia and St Louis. Mr. O'Mahoney imports the green cof'ee beans from Co'omhia, Mexico, Java, Brn7.il, Arabia, Africa, Salvador and Guatemala. Each -country has its own distinctive flavor and aroma in coffee beans.

It is usually roasted in the market and ground to order. You can use these varieties straight or blended. As with most authorities, Mr. O'Mahoney says: "The best coffee can be ruined in the making. Cooking too long brings out the bitterness, which is tannic acid.

And tannic acid tastes the same whether it is from a cheap or expensive coffee!" TEA LOVERS mny choose from 14 varieties and blends. used Joseph F. O'Mahoney shows a coffee mill which can be used -for grinding jeverai varieties or coffee to be singularly or blended for flavors. coffee beans at home. In the case are ties of rice than most of us Cold Day Dessert Hot dessert for a cold day may be simple to prepare: Just heat ready-to-serve applesauce, stirring in six or eight marshmallows until they are melted.

Serve with a shake of cinnamon and sugar. And pass the cream. Ginger-snaps go wclWwith this. others equally as delightful and chock-full of luscious foods. So if you like food, either from a cookine; or eat-in standpoint, take a trip to 1 ho market! Including one containing dried jasmine flower leaves from Formosa, and a black tea delicately scented with orange peel and spices, which is a specialty of a Connecticut firm.

Special sniffer jars allow prospective customers to compare the scents before buying. Over f)." spices, many of them available in whole or ground form, are ready to tempt the taste buds, whether used by ho accomplished chef or the "can-opener7 cook. One of the few remaining peanut butter grinding machines is found here, Peanuts are fed in the top, peanut butter pours from the spout, ground just enough to leave the butter slightly chewy atTd very good. ITtOBAIlLY MORE varle- realizo exist grace the shelves of this market. Many of them, especially the wild rice, bear little retemhlance to the ordinary varieties of rice and would make a welcome addition to the repertoire of dishes for the best of conks! The food dear to the heart of any good Southerner, hominy, can by purchased in several forms.

And if you have been looking for coarsely ground cornmeal which, according to many Southerners, is the only thing to use in real corn bread look no farther. The market has it! Do you begin to see what I mean by spending many fascinating hours in the City Market? And we have really just beun to open the doors to one shop! There are many 't -6 ey I lf 11 it! V- 'h win i ii in ii ii in i 1 i 'I W1 3 1 Sausage Samples Tangy cocktail sausages are perfect for your next informal party. A six-ounce can contains about 25 tiny sausages. Drain and brown them in butter; remove and drain again. For eech can of sausages usd, add to the butter one-half cup tomato sauce, one-fourth cup pineapple juice and a dash of garlic salt.

Simmer the sauce about five minutes and place in a warm chafing dish. Stick toothpicks in the sausages and stand them in the sauce. A basket of little baking powder biscuits or weiner rolls cut in crossw ise slices makes a nice accompaniment. 1V Salami Pizzas Lightly toast halves of four english muffins. On each half place slices of salami, then slices of tomato ond top with sliced or grated parmesan cheese.

Sprinkle with oregano. Broil until cheese starts to melt. Serve immediately with garlic dill pickles. Chicken Specialty Chicken broccoli mercedes makes an attractive main dish for any meal, but is especially nice for a buffet supper. The following recipe for three may easily be increased to the desired size.

Heat a ten and one-half ounce can of chicken a la king. Arrange three servings of cooked broccoli In a shallow sprinkle over the top. Tlace in a moderate oven (375 degrees) about 10 minutes to brown 1 he crumbs. baking dish and cover with the chicken. Mix a fourth-cup poultry bread dressing with a tablespoon melted butter and Karu by Arke' "Satin Ice" CLOSED MONDAYS Shop Tuesday, 9:00 A.M.

to 5:25 P.M. Nil i milium i i New two kinds of glow for double the glarrtour! One bead shines clear and cool the next casts a warm, soft, satiny spell. Both exciting groups are the newest look' in pastels adjustable necklaces, bracelets and earrings to match. jj (plus 10 tax) Pom-Pon Cut ps i 1 What our Pom-Pon cut Is: A hair shaping which makes horns care easy I What our Pom-Pon cut does: Gives you the lastingest hairdo you've ever enjoyed! What our Pom-Pon cut assures: Delighted patrons who have had this cut tell us a flash of their brush whisks their curls in place I Wear Now and All Through" the Year Meticulously Tailored Imported Silk Suits The new, slim silhouette that's mors exciting then evsr this year and tailored of 100. silk, woven in Italy.

It will look trim and smart whether you've traveled for hours or spent the evening over the canasta tabl. Sketched in beige but other colors to select from, Missee sizes 10-19. 499S Wasson'i Suits, Second Floor 1 s5'0' 1 I-' SALE1 Our regular $15 style league cold wave permanent, including cut, 850 Wasson'e Beauty Salon, Saventh Floor MElrose 8-8311 You may use your charge accountl Wasson'i Jewelry, Street Floor.