Indianapolis Times, Volume 37, Number 287, Indianapolis, Marion County, 2 April 1926 — Page 21

APRIL 2, 1926

TIMES MARKET BASKET

end one-half cup granulated sugar Mvith enough water to cover oh stove, p.nd boll without stirring until It threads. Have two stiffly beaten egg whites in a large bowl. Pour the syrup slowly into egg whites, stirring (fuickly. .Add one-lialf teaspoon vanilla and spread between layers and on outside of cake. Airs. W. V. South, Route O, Bov 670, Indianapolis, Ind. L.TVER, BRITISH STY PR One pound of beef liver, one large onion, half cup flour. Pound liver thoroughly, salt, pepper and flour liver all over. Fry in hot lard until crisp. Turn, let brown on other side, add onion and cook from three to four minutes. Add one-half tablespoon Hour, let brown, add one-lialf cup water, cook until it thickens and serve hot with boiled rice (as vegetable). Miss Elsa Stanley, 22 \V. Eighteenth St., City. WHITE SALAD Two cups finely shredded cabbage one cup quartered marshmallows, one cup diced pineapple, one-half cup blanched almonds. Mix with a dressing made by using following Ingredients: Four tablespoons lemon juice, one tablespoon white vinegar, two tablespoons sugar, one table spoon flour, one egg white, stiffly beaten, one cup whipping cream. Combine the* lemon juice and vinegar. to which add the sugar and flour well blended. Cook this in douMde boiler, stirring constantly. When ■hick remove from fire, add stiffly

Special Values f&Jjfiwk (or Easter m Ml# ill Everything You Need (or | Jllr lH the Approaching Feast Day JJff Is on Hand at the A&P ® r Stores. Low Prices Prevail Now, as Always. Stop in f ° z - msi c JkO (Rallies O-teo CoodLuct .i h .2 Br . S oap in Bars I € heese "S’ S2r C P ° Und Loa " f > 7g Lar g e L ° af> 10C SmaH L ° af IwlTfewfESf RAISIN BREAD EVERY WEDNESDAY, 9c |3 m WJI W Special Blend Lb., II JP El BU Red Circle, Lb., 47C ARGO * DEL MONTE APRICOTS, Large Can, 23c PINEAPPLE 23c PEACHES, Large Can, 25c PINEAPPLE 25c PINEAPPLE 27c ASPARAGUS TIPS P £T 23c CHERRIES 35c SPINACH, Large Can, 20c Gold Medal Flour PEACHES '-.".1f" 2 Cans, 25c GRAPENUTS Pkg., 16c PRUNES, 2-i.b. Pkg„ 25c BAKER’S COCOA '%l h - 20c Refined Lb < ld c Eutter ,^..44° HOUSECLEANING SUGGESTIONS GOLD DUST, Package, 25c Scrub BRUSHES, Each, 9c Climax Cleaner, 3 Cans, 25c CLIMALINE, Lg. Pkg., 23c RED SEAL LYE, Can, 13c PAILS, Galvanized, Ea., 25c Brooms, Little Jewel, Ea., 45c 'A. & P. CLEANER, Can, 5c VAN CAMP SOUP 2 Cans | gj c Bring in Your Coupons and Receive 3 Cans for the Price of 2 OLIVES Q j a T 27c s jar ed 23c Encore Spaghetti, Can, 10c Chocolate EGGS, Each, 4c JELLY BEANS, Pound, 19c Tomato PUREE, 3 Cans, 25c MAYONNAISE nramT or jr 25c Scrap Tobacco, 3 Pkgs., 25c Jelly Powder a. * j-3 Pkgs, 25c CORN MEAL, 3 Lbs., 10c Royal Bak. Powder, Can, 45c Jemima's jjPancake Flour 2 Pkgs. 2S G FRUITS AND VEGETABLES GRAPE FRUIT, Large Size, No. 36 Each, 10c ORANGES °°< Doz., 35c | Head Lettuce Ea., 10c „ A - MEAT DEPARTMENT tIAM&I WHOLE OR HALF POUND, 30c PORK ROAST sh 7T r 23c 1 SWISS STEAICPound, 30c ANOTHER NEW STORE Road Stop 7 Edgewood^ e a "

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beaten egg white by the folding process, and chill. When cold add to it the whipped cream, and it is ready to he mixed with first given ingredients. Keeping it cold is the secret to success. This recipe serves ten persons. Mrs. Bert Bishop, 129 W. Sheridan St., Greensburg, Ind. SPINACH TURNOVERS Wash and boil a pound of spinach. Drain and chop fine. Season with a teaspoon of butter, pepper, salt and a little sugar to taste 1 , the juice of an onion and one hard-boiled egg. Have ready some little squares of pie crust, fill them and fold over, turnover fashion, and pinch edges together. Place on a buttered baking pan and bake until crust is done. Serve on hot plate, garnished with baked potatoes. Cream sauce or tomato sauce may be served with the turnovers if desired. Mary Louise Muffitt, 811 W. 41 li St., Anderson, Ind. JELLED TOMATO SALAD Stew a pint of tomatoes twenty minutes. Add one te_sspoon salt, sugar and (wo table-spoons granulated gealiine that has been soaked until soft in one-half cup cold water. Pour in small molds and chill. When firm serve on lettuce leaves with your favorite salad dressing. Helen Snddarth, 438 S. Rural St., City. TAFFY One cup sugar, twp tablespoons vinegar, two cups light brown syrup. Cook until it becomes brittle

■when dropped into cold water. Pour into buttered tins. Pull when coo) enough to handle and add one teaspoon of vanilla when half pulled. | Don’t butter the hands. Pull it j twenty minutes or longer if it does j not become porous. Mrs. 1). 11. Zike, Freetown, Ind. QUICK MAYONNAISE Two teaspoons dry mustard, five tablespoons granulated sugar, two j tablespoons vinegar, one fourth tea- j spoon salt, one small can condensed ! milk. Mix sugar, mustard and salt, j add vinegar and milk. Stir until | smooth. Mrs. C. C. Wicks, 139 Bosart Avc., I City.

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THE INDIANAPOLIS TIMES

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Indianapolis’ Better Food Market?

EASTER. VALU ES

Fresh Sweet MILK QUARTS 10c PINTS 6c y 2 PINTS CREAM 13c Layer CAKES Country Club 2-Layer Square Heavy C Layer. 20 F Iced, Ea. v il'' Oz. Ea. ■(/ CRACKERS Sodas, Butters, Grahams Pound 12c COCOANUT TAFFY , BARS Fresh Baked Lb. 15c BREAD Twin Q I Single a Loaf OC| Loaf t:C w& Bread 8c CHEESE Wisconsin Cream Lb., 35c Brick Lb., 32c Pimento Lb., 38c American Cream Lb., 33c PEACHES Country Club, California California Delicious Tree Fruit, Heavy Ripened Pruit, Syrup, Big Can Large Can 25c 17c AVONDALE, in Syrup, 9flp Large Can DEL MONTE, OC f Heavy Syrup “Jv CHERRIES, Large Can, 07 Royal Ann fcilv PINEAPPLE COUNTRY CLUB, OQ No. 2 Can .V DEL MONTE, Large No. 2V Z Can APRICOTS COUNTRY CLUB, 2Q C CLIFTON, IQ. Can 1/ C PRESERVES RASPBERRY, 2{J C STRAWBERRY, 29c APPLE BUTTER, or Large Jar uvC Easter Candies Eggs, Chocolate O C Marshmallow u for gJL Small Size, Dozen, 10c Dolly Varden Choco-O 1 A late Cream Eggs. . . O for IUC RABBITS Chocolates (J Marshmallow, 2 for DC Chocolate Cream, O Each mC Easter Cream t g Mixture, Pound lOC Jelly Bird Eggs, Lb I2V2C ! Gum Drops, Lb 15c I Assorted Chocolates, Lb. . . 20c j Chocolate Drops, Lb. . . v .18c

HAMS 32 c Smoked Picnics BACON Shankless 3-Lb. Piece O Pound C or More U Chuck Roaster Lk 17 c Shoulder Roast Lfc - 21c ROAST Lb 20c 1 ROAST Lb 28c LAMB 1 L b 32c Lamb Shoulder L >> 25c sttl" 20c chop! bb 40c Pork Roast 1 u>- 28c Fresh Callies Lb 19c Veal Roast H* 25c Veal 1 1 Lb 25c Veal 4 Lk 22c Chickens H 11 40c

a HUIMKiMBI?;

easter pot Verv LILIES £ 79c I'OR THE TABU; 1 r, '- c W FItKSH | HOT HOUSE Cauliflower Leaf Lettuce Large -f _ r- Young and t 1 Heads J *fC Ea. . Tender 1 L,t>. Large, Selected Bananas 3 Lbs. for 20c Fine, Young Spinach 3 Lbs. for 25c SEW I STRATA BERRA Cabbage Lb 6c Rhubarb 20c u> >i*SW | AVEI.I. BLEACHED Carrots 2 Lb. 9c Celery 3 for 25c SAVEET I GREEN / Potatoes 2 Lbs. 15c Onions 2 Bunches 13c a 001 ir e winesa P s Bajdwins /\r 1 LCiJ 4 Lbs. 22c 10 Lbs. 35c FRESH STRINGI.ESS I 176 SIZE Beans lb - 22* Oranges 45 cDoz.

EGGS Fresh/ From the Country— Every Egg Guaranteed 30c Doz. BUTTER Country Club, Pound 44 c MILK Country Club 3 Tall Cans 25c LARD • PURE, POUND 17c OLEO WONDERNUT, POUND Corn Peas Tomatoes 3 Cans for 25c No. 2 Cans Genuine Holland HERRING 9 Lb. Keg 95c Bulk 2 F'sh 5c Country Club Mayonnaise ||2sc || 10c Thousand Island Dressing, Bot. 25c DILL PICKLES 2y 2 c SOUR PICKLES 2c SWEET PICKLES 12-3 c RELISH, Country Club, Sweet Pepper, Jar 15c DIXIE RELISH, Jar 15c Evaporated Fruits Prunes, Large Size, 1 r* Pound 1 DC Country Club, Q/j 2-Pound Package L*3 C f \| Stuffed, Pint Jar, 37c UllVeS Plain, Pint Jar, 45c PEAS - Country Club Avondale Delicious and Sweet Tender Wiscoqsin No. 2 Can No. 2 Can 19c 15c Van Camp’s Tomato Soup, | £ 2 Cans . . . . lOC Campbell’s Tomato Soup, Ql Can U3C Country Club Beans, QQ 3 Cans uwC Campbell’s Beans, Os 3 Cans LtO C Asparagus Tips, QA Country Club vvC CORN Goldr.n Bantam, Can 19c Country Club, Can 15c Shoe Peg, Can 15c Avondale, Can 14c CATSUP Country Club f* 15-Oz. Bottle \ Jf

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Indianapolis’ Better Food Market!