Indianapolis Times, Volume 37, Number 173, Indianapolis, Marion County, 20 November 1925 — Page 21

FRIDAY, NOV. 20,1925

Some Tested Recipes

CHOCOLATE CAKE Two cups light brow nsugar, % cup melted butter, 2 squares bitter chocolate, 2 eggs, % cup sour milk. 2 cups flour, *6 cm up boiling water a teaspoon vanilla, % teaspoon salt, 1 teaspoon soda, 2 teaspoons cold .water. } Cream butter and sugar and beat in chocolate melted over hot water. Add eggs unbeaten and beat batter well. Beat in sour milk. Sift in flour ana stirr until smooth. Add boiling water and beat until smooth. Add salt and vanille and soda dissolved in cold water. Beat well for a minute and pour into 2 layer cake pans. Bake in a moderate oven for forty minutes. Then there are sour milk drop cookies, a boon to the busy housewife. ROLLED OATS DROP COOKIES Two cups light brown sugar, 2-3 cub butter, 2 eggs, % cup sour milk 1 teaspoon soda, % teaspoon salt, 1 teaspoon cinnamon, 2% cups flour. 2 cups rolled oats, % cup chopped English walnuts, % cup seeded and chopped raisins. Cream butter and sugar and add eggs -well beaten. Dissolve soda in sour milk and add to first mixture. Add rolled oats, flour, nuts and raisins and mix thoroughly Drop from a spoon on to buttered and floured pans and bake fifteen minutes in a moderately hot oven. Ordinary rolled coofftes are always more tender and delicate if made with sour milk in place of sweet, but rolled cookies are too much effort for summer weather. • RICE AND APPLE PUDDING Five tart apples, 8 tablespoons rice, 2 cups milk, 3 eggs, %-cup sugar, % teaspoon vanilla, 2-3 teaspoon lemon extract, cup seeded raisins, currant jelly, 4 tablespoons powdered sugar. Cook rice In slightly-salted boiling water for twenty minutes. Let water cook away. Beat 2 whole eggs and 1 yolk until light with sugar Beat In milk, vanilla and lemon extract and add to rice. Stir until well-mixed and add raisins. Pare apples and remove core from stem end, taking care not to cut through the blossom end of the apple. Arrange apples in a buttered baking dish and pour rice custard around, but not covering the apples. Bake in a moderate "bven until apples are tender and rice Is firm to the touch. Remove from oVen and fill cavities with currant jelly. Cover with the white of egg beaten until stiff and dry with the powdered sugar folded in after beating. Place in a slow oven for eight minutes to puff and brown the meringue. Serve warm or cold with or without whipped cream QUINCE MARMALADE Three pounds quinces, IV2 pounds apples, 2 cups sweet cider, sugar Pare, quarter and core fruit. Put into a large baking dish or casserole with the cider and bake in a slow oven until tender. Keep the dish closely covered. Add water as the cider thickens and is absorbed by Rhe fruit. The mixture must thicken. >ut there must be enough liquid to prevent burning until the fruit is tender. Measure fruit and add IMt cups of sugar to each cup of fruit Put into preserving kettle and cook

GRENWALD’S QUALITY MEAT MARKET Special From 8 A. M. to II A. M. PURE LARD...... 3 Lb* soc Palm Olive Soap i o Bar Limit 5© Coffee Indiana Blend 38C 2 Lb. 75© “BETTER MEATS FOR LESS” Phone 3575 3576. 26-28 N. Del aware St.

—333 West Washington Street—

STEAKS —Loin —Round ..... IDa -Rib I 0 b —Swiss ..... #

Lard, pure, lb ... 17V 9 c Beef, standing rib, lblsc Beef Roasts, 1b..... 10c

STANDARD MEAT MARKET SAVK YOIR MONEY AT THE STANDARD 427 West Washington Street Auram Lascu, Prop. Phone, Circle 5037 I|£^I6iHIS4IH Swiss Steak ll , ;° l u 'Vn 17V 2 c lb Rump Roast Ro ° u f n(J 10c lb. Porterhouse Steak.. .25c lb. Fresh Hamburger. 12 l / 2 c lb Smoked Ham, Sliced, 35c lb. Veal Roast, Boneless 23c lb. Back Bones 10c lb. Smoked Sausage 25c lb. Pan Sausage 17%c lb. Frankfurts Sad* lb. | Iffy EGGS 4SC ■><■*-1 Pure Pork Sausage, 15c Per Pound '**Hilgemeier” Machine Sliced BREAKFAST BACON.. oU cl *>- Sugar Cure,! Smoked With Hickory Wood. Standard Meat Market

stirring constantly until thick and jelly-like. Pour into sterilized jelly glasses and cover with paraffine when cold. APPLE MERINGUE PUDDING Two cups thick apple sauce, cup jelly, any flavor; 3 eggs, %-cup powdered sugar, % teaspoon vaniiia. If the applae sauce was sweet ened in the making, more sugar is necessary, otherwise add : li-cup of granulated sugar Fold in whites of eggs beaten unti] stiff and dry Cover apple sauce with mixture and bake thirty minutes in a slow oven Serve cold with whipped cream slightly sweetened and flavored with vanilla. WHEAT AND VEGETABLE PIE One cup coarsely chopped left-over lamb or beef, 16 tiny onions. 1 cup tomato pulp, 1 tablespoon flour, 1 tablespoon salt, 1 teaspoon salt, % teaspoon pepper, 1 tablespoon minced sweet green pepper, 1 cup flour for crust, 2 teaspoon baking powder, % teaspoon salt, 1 table spoon butter, milk. Peel onions and cook in boiling water until tender, but not broken Simmer meat in water to cover until tender. Drain and save broth. Pui a layer of onions into a well buttered baking dish. Sprinkle with flour and dot with bits of butter. Cover with a layer of meat. Sprinkle with flout and dot with butter. Cover with minced pepper. Rub cooked tomatoes through a coarse sieve to remove seeds. Add meat broth to tomato pulp with salt and pepper and pout in, at one side of dish. Mix and sift flour, salt and baking power. Rub in butter with a fork or tips of fingers. Cut in milk with a knife using enough milk to make a soft dough Pat or roll on a well floured board, making the dough about % inch thick. Cut two gashes through the dough and cover meat with it Bake twenty to twenty-five minutes in a hot oven and serve from baking dish.

APPETIZING When one of our fine meals are followed by our delicious home-made pies from our own ovens. You’ll enjoy our pastry, too—of equally fine quality. C. DE CROES 215 E. Ohio St. And 427 Mass. Ave.

CHICKENS Fresh New York Dressed mt ß —Fryers ...A S B —Springers M § Ij —Broilers v —Hens LB -

Pork Roast, lb 20c Pork Chops, rib, lb .25c Pork Hams, lb 22c

“The best dinner I’ve @ever had!” MAKE THEM SAY THAT TO YOU ON THANKSGIVING DAY . . . AFTER YOU’VE SERVED THEM A FEAST FIT FOR KINGS! YOU CAN DO IT SO ►EASILY . . BY CHOOSING FROM OUR ABUNDANT SELECTIONS OF TIMELY TABLE LUXURIES. PURE KETTLE RENDERED LARD 2 35' SI L VERB ROOK—BES T CREAMERY BUTTER SSS 47c SCOTT COUNTY PUMPKIN ,:- Qc U. S. NO. I GRADE Potatoes PLED “Nutley” U.22c EXTRA FANCY HOwFs " Cranberries Lb. 20c EXTRA LARGE SIZE RUSSETS Grape Frsait EACH J GRANDMOTHERS Fruit Cake *><* 45c “NONE St/Ctf” ~~ Mince Meat*** 15c EXTRA FANCY JONATHANS APPLES 4 *■■■• 25c The A & P is ready to take care of your entire requirements {or your Thanksgiving Dinner Walnuts tSTsSSI Lb. 39* Olives <2% SUSS Cherries SET Currants >s oz. Pk g . 22* Large, well bleached Stalks Each 12y 2 c OATES S' "-21 c Mayonnaise r "T B ' , “ , 2 5* Raisins Seedless 2 Pkgs. FIGS “KST *s° CANDIED PEEL Lemon or pkc b - 14 c I Citron *£ MEAT DEPARTMENT Quick Roast Lb. 17c Pork Roast £^2Bo Swiss Steak lajjfflc Fu frys ed Lb * 37c

'"Where Economy Rules 7 ATLANTIC*PACIFIC & ulc worlds loading chain store grocers"

THE INDIANAPOLIS TIMES

Markets

„ TOKAY ‘1- GRAPES 5c PER CRATE A TREAT AT THIS LOW PRICE PER POUND POTATOES*! s 58c PE® 3POUNDS ~ Bananas 20c Grape Fruit i Qc Eat Them for Health Large, Fully Ripened CALIFORNIA i GREEN —' ICEBERG 2 FOR CELERY ] Qc ONIONS 9c LETTUCE 25c Large Stalks 1V | 2 Large Bunches 17 SOUND HEADS*- 0 ’ ft ~ 3 LBS. YELLOW" yg FRESH. 3 FOR ONIONS lb. Cocoanuts 25c Fresh Strlng.ess 2 dTj f? cape cob Per^ljfl beans u ZOC Cranberries u>ZUC ZSScApples—-6--25 c FRESH HAMS oil Lt 23c ’Ta I? roast gad fPI 1 Shoulders Porks “25c Forks2L BEEF ROAST "- SHOULDER ROAST, LB., 20c RIB ROAST, LB., 27c Chickens Hi 'IT Lb 37 c Sausage £ “25c | BACON 3^„g“-37c OYSTERS ss? Pu>ts 35c ots.7oc LEAVE YOUR ORDER NOW FOR POULTRY FOR THANKSGIVING LARD IRcj Cheese g> 29c CRACKERS “ 12c W#* I LARGE SQUARE (T*; er Cakes jjy FLOUR g $ j- c^r $ l~ Chocolate Drops "ksp u 15c ftATC 9 Oz 9Hr PANCAKE Country Club Utilu J p%,. 6JC FLOUR 5 L b. Bag £^l Tomatoes 3 i 25c PEAS vis, 3 ? Zsc