Indianapolis Times, Volume 37, Number 299, Indianapolis, Marion County, 16 April 1926 — Page 21

APRIL 16, 1926

TIMES MARKET BASKET

Combination Salmon Salad Flake one can salmon, add three diced hard-boiled eggs, three pickled beets diced, one cup celery (or instead one teaspoon celery seed) one diced onion. Mix all together with the Juice of one lemon or vinegar as preferred. Serve on lettuce leaves. Mrs. T.TIHan TjOwc, 642 Union St., I ntlianapolis. NEAPOLITAN SQUARES - Use a small quantity of fondant for each layer. Color one pink, one yellow and one green. Press each piece Into a thin sheet. Place one sheet on top of the other and slice. Nuts or candled fruit may be used between the layers. Lucille Davidson, Spencer, Ind. BAKED EGGS AU GRATIN' One can tomato soup, one-half cup grated cheese, six eggs, salt and pepper to taste. Thoroughly butter a shallow baking dish which can lie sent to the table. Pour Into it the soup and place in the oven until hot, then break into it the six eggs, one at a time. Season and sprinkle the grated cheese over the top. Bake in a very hot oven until the eggs are set and the cheese is browned. Mrs. Helen Via, 40 S. Tremont Am, Indianapolis. Raked Spaghetti Omelet One large package spaghetti, two eggs, four tablespoons butter, salt and pepper, one-half cup grated cheese, one pint milk. Cook spaghetti in sa.lt water until tender. Drain, ndd beaten eggs and butter end season to taste. Cover with gradted cheese and add milk. Bake for about an hour in moderate oven. The whites and yolks of eggs ehoufd be beaten separately before adding to spaghetti to Insure lightness. Mrs. Tra Harris, Route B, box 137W, Indianapolis. CARROT FTTIDTNO One cup carrots (raw), one cup sweet potatoes (raw), one cup nut meats, one cup raisins, one cup granulated sugar, one-half cup flour. Orlnd carrots, nuts and potatoes In food chopper. Mix one-half teaspoon soda in the potatoes. Add other ingredlnets and mix well. (Stir in flour last of all). Steam two hours. Serve with your favorite sauce when cold. Mrs. Hattie Graven, Clayton. Jnd, Route 2, ORANGE SNOW PUDDING One tablespoon gelatine, onefourth cup cold water, three-fourths cup water, one-half cup sugar, threefourth cup orange Juice, two tablespoons lemon Juice, one egg white. Foak gelatine In cold water until soft, then add boiling water, sugar and the fruit Juice. Just before it becomes hard beat In the egg whites with a dover egg beater. Serve In orange baskets or sherbet glosses. Mrs. ran! Cross, Fortvtlla, Ind., Box 163. ROLY-BOLT PUDDING tree two cups of flour, two teaspoons of baking powder, one-fourth teaspoon salt., sifted with the flour, two tablespoon* of butter and enough sweet milk to mix soft Uke biscuit dough. Roll out flat and spread with peaches or berries. Wet edges of dough, roll up and fasten. Wet r piece of cheesecloth and wrap ♦he pudding in It Put in a double boiler and steam one hour. Cut in slices and serve with whipped cream. Mrs. Jean Young, (R 5 Bnrhauan St., Indiana polls.

Currant Tarts On® cup currants, on® cup sugar, on® cup butter, two eggs, one teaspoon tul lemon extract. Cream butter and sugar: add beaten eggs and currants, then flavoring. Use a short pie crust, rolled very thin for tarts. .Shape In muffin pans. Tut teaspoonful of mixture In each tart. Bake like pie. Hatsins may he substituted for currants. Mrs. A. Tt. Mcliine, 3320 N. miintis St., City. Grape Bavarian Oram One cup grape Juice, cup orange Juice, one-half lemon Juice, one cup sugar, one cup wlhpped cream, onehalf cup cold water, two tablespoons gelatine. Soak gelatine In cold water. T>lssolve in the fruit juices, which have been heated to boiling point. Add sugar. Chill In pan of Ice water. When quite thick, whisk until frothy. Add cream. Set In mold. When cold and set. turn out and serve with soft custard. Mrs. Tto!>ert R. Helm, Route P, box 14-3, Indianapolis. SAVORY CORN One pint tomatoes, one finely minced onion, one half of a sweet red pepper, chopped fine, one pint of leftover string or lima beans, one pint corn, two cloves, one table-, spoon butter, salt and pepper to suit taste and a.hout two of sugar. Stew tomatoes with salt, sugar, cloves, onion and red pepper until well cooked. Stir occasionally to make smooth, adding a little water If it becomes too thick. Ten or fifteen minutes before serving add other vegetables and butter. Serve piping hot with toasted strips of bread. Mrs. H. G. Blake, 1631 College Are. 'TIINXY PUFFS” Soak orte cake yeast foam in onehalf cup water until soft. Mix together two eggs, one-half cup sugar, one tablespoon salt and two cups hot water, In which two tablespoons of lard has been dissolved. When this Is lukewarm add yeast cake, then add flour until stiff enough to knead. Knead Just as you would bread dough. Do this In the morning and set in a warm place to rise. At night knead It down and set in s. cool place. Let stand twenty-four hours before using. If wanted for dinner pinch off pieces as large as a walnut and put In greased muffin tins and let rise about double In bulk. Bake twelve minutes. If wanted for breakfast prepare night before. Mrs. Robert Clark, 411 Drcxel Are., Indianapolis.

(Continued From Page 20)

SMOTHERED SPARE RIBS Cut up ribs as for frying. Add salt and pepper and place In baking pan. Sift flour over top and mix well. Pour boiling water all around the ribs until they are almost covered. Place a tight cover over the pan, and bake until done. The gravy will be thick. C. VV. Dotson, 950 Tuxedo St., Indianapolis.

I PoriTan I I Malt I RICHEST I ST best EST m. HIGHEST Jg

Convince Yourself at the A & P i Stol ' !n-You wui Ef . fect a

Potatoes ill: 10 55c CHEESE 'Sag* 1 32c KETCHUP T iX 2 bottles i9c CAMPBELL'S BEANS 3 pans 25© SARDINES GOLD DUST -25© ONE MOPPET T WITH TTUERY 1? KEjJEmi PURCHASE OF LARGE GOLD DUST ‘ LARD REFINED 17© KIDNEY BEANS J £ IQ© Asparagus Tips MONTE S 23© PICKLES S' 25© OLEO aa 20© GOOD tuck mSF ' 29c fl AV YYHifW BASING 1-Lb. A wJraUEi A POWDER Can, POST'S BRAN llc PEP, KELLOGG'S -■ 12c Mk GRANDMOTHER’S ml BR£AD Sc Fresh Fruits and Vegetables BANANAS 3 ™ 20© LETTUCE large* heads EACH 7© CAULIFLOWER 17c STRING BEANS 2 25© .. ssvmms ßlended b y COFFEE - LB., J V

StATUNTIC & PACIFIC?.'

TWO-CRUST DEMON PIE Two cups granulated sugar, three eggs, two tablespoons flour, three tablespoons water, one grated lemon, two tablespoons butter. Mix ingredents together and bake between two crusts. This is sufficient for two pies. Mrs. Mary Gill, 702 W. First St., Bloomington, Ind.

-at most grocers (and from the Polk wagons) POLK&praonerf COTTAGEwHEESE Frisco ln^JU^erencc Never before have you tasted cheese like this! Made from sweet milk enriched with pure cream.

THE INDIA A APOLISS TIMES

WYON’S Golden Rule Stand No. 106 City Market UNDER TOMLINSON HAM. OUR OWN REAL HOME-MADE FOOD PRODUCTS ITavft no superior and coat no more than the factory kind. Preserves, .lollies). Oven Haked Bean*, 5 kinds Donelinuts, Old-Time Cup Cakes, Cottage Cheese, Potato Salad, eto. Golden Rule Method Stand No. 106

Delicious IIP /k Especially -Wisconsin PtAO

J m/our last opportunity to m Wr buy at these low prices wj #S3?\ COUNTRY CLUB COUNTRY CLUB yTprfy MW TINY SIFTED [f VQI The finest Wisconsin pea W i.K f Same quality as the iW j /)\hT ‘ grown. Very small, tender tiny Tariety, but Just a hA v CJM and delicious. Same as gen- Dellcdons W 1 sc o n sin trifle larger In else. jWf 1 m Al\ erally sold at from 270 to 30c Peaß su^ar Many prefer this pea to jVU \JQ/ \ ' a can ness. The same variety any other. 1 # Ir commands a price of M § \\ - from 17c to 20c a can yx -* r-r V / V> Can, 21c k.uixD7. Can, 17c I / Case, $4.75 Can ’ 14c Case, $3.75 f (24 “ n *> Case, $2.95 I

PROFIT SACRIFICED Withs tlpw of sddlng thoussnds of now customers <o those who bow enjoy these fine pens, we're forgetting profit and repeating our sale of a few months ago, at which time this quality merchandise sold at the lowest price In two years. For we that once a person realises the value—and compares the quality under these labels—they will have no other.

MILK FLOUR SOAP COUNTRY CLUB, WILSON’S GOLD MEDAL CRYSTAL WHITE 9c Can S IM 7 25 c fy Standard n t\r* T ■ Solid t\ n t\ r \T% Early June n Lorn Pack o tans £oc 1 omatoes Pack s tans Zt>c reas Variety O tans Zoc POUND CAKE .Sr 19c Heavy Iced fb m* Square g-k ant Velvet c -j! Y* T ’StT r doc Zoc c.k.. 4 for 15c oleo BREAD butter WONDERNUT COUNTRY CLUB 20c Lb. Lot 8c S' 4c 45c Lb. Chuck Roast g* 18c | Blade Roast u>- 2Qc Short Ribs Shoulder Roast RIB ROAST 14c Lb. 21c Lb. 28c Lb. Veal Roaster Lb. 27c Pork Roast Lb. 3Qc Veal Shoulder *, Veal Breast oo VEAL RIB Roast Lb or Stew . . . Lb CHOPS ■ . . Lb - ^ C Fresh Callies Lb. 19c j Smoked Picnics TANARUS," k Lb. 25c * Leaf /"I • California LETTUCE Rhubarb Hothouse 12C Lb. 23C Fine Flavor 9c Lb. Bananas 4S y 4 Lh *- 25c | APPLES 3 Lbs. 10c Fresh Stringless Green 2 Lbs. for 9c Beans Lb. 15c ONIONS 3 Bunches 10c Weil-Bleached Red CELERY Large Stalks lOcLcb RadlslieS 3 Bunches for JQc Fancy Cooking U. S. No. 1 White Apples 10 LbU 32‘ Potatoes IQ 11 * 60c

Standard Pack Peas Wisconsin grown. Every can guaranteed uniform and true to grade. 3 Cans for AN Case, $1.90 CiOC

Jvrog" 5 ,

BUY IN QUANTITY Housowivru have learned from part enpearlenee that when Kroger makes an otter of this kind tt la greatly to their advantage to aelae It Taka this opportunity and lay In a good supply for future use. While ail prices have been greatly reduced the three can and case prices show great savings that are exceedingly worth while.

PAGE 21