Indianapolis Times, Volume 37, Number 305, Indianapolis, Marion County, 23 April 1926 — Page 21

APRIL '1926

MARKET BASKET (Continued From Page 20)

CHOCOLATE DROPS f One tabelspoon butter, two pounds (Confectioners’ sugar, one small can unsweetened condensed cream, one tablespoon vanilla, one bar of bitter chocolate, one-fourth cake paraffin (or cocoa butter) and coloring If preferred. Melt butter In saucepan, dissolve coloring in a cup by gradually adding milk. Then pour butter and milk in large bowl and add vanilla. Then slowly add sugar stiff' enough to shape. Let stand ten minutes, or longer, before dipping. For dipping, shred about one of the bar of chocolate in double boiler. When melted stir thoroughly and dip the bonbons. Let stand until hard. Nuts and cher. ries may be added if liked. Miss Louise Buckel, 1305 S. Richlaud St., City. EGO ON TOAST DESERT Place on square slice of unlced angel food cake on each serving plate. Spread about two tablespoons of whipped cream over this and place one-half of a canned peach, drained of juice, on top (convex side up). Regina Meyer, 219 S. Meridian St., Indianapolis.

Biggest Seller in* Indianapolis STANDARD NUT MARGARINE

Serve these/ ~andyouplease all/ B • ' 9 - I " a ‘ri I- \S)y 9 ’ URNAS points with pride to the carefully selected V ingredients which go into its three most popular varieties. To the best pasteurized sweet cream available is added carefully selected vanilla, manufactured exclusively for Furnas Ice Cream; milk chocolate noted for its richness and mellow flavor; strawberries cold-packed in granulated sugar to retain original freshness and color. It costs more money to make ice cream this way—but it , pays in quality and satisfaction. ICE CREAM —The Cream of Quality

FRENCH COCOAM T COOKIES One-fourth cup shortening, onehalf eup sugar, one egg, one-half teaspoon®, lemon juice or extract, onehalf cp milk, one and one-half cups flour, three tablespoons baking powder, one-eighth teaspoon salt, two cups fresh grated cocoanut. Cream shortening, add sugar, beaten egg and lemons, mix in milk slowly, add flour, baking powder and salt, which have been sifted together. Add cocoanut. The batter should be quite stiff. Drop by small spoonsful on greased pan. Do not smooth over, but allow space for spreading. Bake in a moderate oven fifteen to twenty minutes. * Mrs. O. E. Baker, 315 S. Taft St., Indianapolis. RASPBERRY PUDDING Use two eggs, x their weight in flour, sugar and butter, two tablespoons red raspberry jam. one-half teaspoon baking soda and one tablespoon of milk. (A large egg weighs two ounces.) Cream tho sugar and butter together, add the well beaten eggs, and the jam. Add flour gradually, mixing well. Dissolve the soda in the milk and add last of all; mix thoroughly. Turn into a buttered basin, cover with parchment paper and steam gently for one hour. Feel In the center if quite spongy before lifting. Slip a knife all around the edges of the pan. Turn outVnd serve with Jam, custard or white sauce. K. S, Hogan, 623 N. Rural St, city. CREAM DELIGnT Five cups granulated sugar, onehalf pint cream, one-half teaspoon vanilla, one cup boiling water. Cook sugar and water without stirring until soft ball stage is reached, add cream and cook to hard ball stage; add vanilla. Let cool and pull. Let stand twenty-four hours, when It will have become flaky. Mrs. Rcse l’lper, Indian Springs, Ind.

DNLYp This “SIMMONS” 45-lb. J mf MATTRESS ! i Nowl l! ® Vy /rTrffirlfflh a*l fcT Simmons 45-lb. (j fi] - .. Mattress, Covered [j W With Durable Art rj & &EgLjjrjdjl Ticking, Closely Tufted. r| A Sensational Bargain— rDon’t Miss It! V W “Indianapolis’ Oldest Furniture Store” 1 Messenger’s g AND DELAWARE STREETS |}=

THE INDIANAPOLIS TIMES

Markets —■—

Veal Roast - ft. 25c Veal Shoulder Lb. 22c U U |7 % C* TP Rib Boneless BK M ST CHOPS VEAL JJy. 22c Lb. 30c Lb L 27c LAMB Legs or Loin Lb. 30c Lamb Lamb N Lamb Shoulders CHOPS STEW Lb. 25c Lb L 40c 1 Lb L 20c Chuck Roast j> 18c Shoulder Blade Rib ROAST ROAST ROAST HAMS sEd X Lb - 33c Smoked Picnics u>- 25c Pork Roast 1 ->• 29c MILK ™ Tal Can Qc flour M ™ Ls 1.251 Soap 7 j2s= BUTTER mi? Lb 44c LARD Pure Lb. 17c Oleo Wondernut Lb. 20c *5 Pimentt f! XF* Cream t% t\ SL c 33c

Neapolitan wXZ Lb. 25c j Beans C c“L ry 2 Cans 15c Assorted Chocolates lb. 20c Corn Meal 3 Lbs. 9c COUNTRY CLUB BREAD Twin Loaf 8c Single Loaf 4c A 1/ 1H C* “HE - Square Af* Bled Ginger Snaps Lb. 10c j FIG BARS Lb. 12V25 QUALITY PEAS AT VERY LOW PRICES Country Club Avondale Country Club TINY SWEET SIFTED The finest Wisconsin pea rrotrn. j Delirious Wisconsin pens of sugar Same quality n the tiny variety, Very small and tender. Same qual- sweetness. Same quality sells Ren. but just a trifle larqer In size. Many jty sells generally ut 27c to 30c a | erolly at from 17e to 20e a eon. people prefer this size. Ca " C se 24 Cans $4 75 Case 24 Cans, $2.95 Case 24 Cans, $3.75 3£r * 62c 3 for 40c 3fo a r 50c Can 21c Can .. .14c Can 17c Standard Pack Wisconsin Peas, Case, $1.90; 3 Cans, 25c STRAWBERRIES *•- 18c

ICEBEKU Lettuce 2 for 15c ' ' a NEW Potatoes 9c Lb. NEW—BtXCH Carrots 2 for 15c “* I.ARGI; FANCY Bananas 3 Lbs. 20c

A VI Box Winesaps A Grade Baldwins Al I LijlJ 3 Lbs. for 25c 10 Lbs. for 32c

NEW Cabbage 3 Lbs. 10c FRESH Spinach 2 Lbs. 25c EXTRA EANtY ' Celery Bleached 10c Stalk LARUG JUICY “ Lemons 25c d oz .

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