Indianapolis Times, Volume 37, Number 311, Indianapolis, Marion County, 30 April 1926 — Page 21

APRIL ' 1926

TIMES MARKET'BASKET

\nv England Dinner . Four medium sized potatoes, four rsmall carrots, four turnips, six small onions, one-lialf small cabbage, one ajid one-half tablespoons vegetable oil or butter. Salt to taste. Quarter the peeled carrots and turnips. Add the onions whole and put Into sauce pan with water to cover. Add the salt and bring to a boll. Sepa rate the leaves of the cabbage drop into boiling 'water and let _ boll tot five minutes. Drain and add to _the vegetables. When the carrots are about half-cooked, add the potatoes, cut into halves, and then the but ter Salt to taste and let cook gent y until all the vegetables are thoroughly done. To dish up, first lay the cooked cabbage on the center of the platter, then arrange the tege tables around the cabbage, alternattng a carrot, a turnip, a potato, etc., having them arranged so the poin • turn a.way from the cabbage T o over all a. few spoonfuls of broth | from the cooked vegetables and serve. I Emalyn Irene Brooks, It. It. l, Cicero, Ind, GRAFF,FRUIT < ANIVV Tt b rind of one grapefruit. Wash well end take out all loose pu p. Cut. rind in narrow strips leng Tut In small kettle, cover with cold wafer and let boll ten mmutes Drain, put In kettle again with fresh water, adding one teaspoon of salt. 801 l ten minutes 'and drain. 1u back in kettle again with fresh water and boll I ten minutes more k a nd drain. Take one eup sugar and 'one CUP water with grapefruit find, and cook slowly until syrup is cooked info rind. Stir continually with fork. Remove and roll each piece in sugar. Mrs. M. Manson, 3850 Kemvood Are., City. I,EM ON MARMALADE One dozen lemons, and one and one-half pounds of sugar to each pound of fruit and water. Choose smooth, thin-skinned lemons, cut Into very thin slices, remove and keep the seeds. Add one pint, of water for each pound of fruit and stand aside over night. In the morning boil gently until the fruit Is tender and again set aside until cold. Weigh arid add the sugar in the proportions named. Put the seeds In a bog and cook with fruit. W r hen the whole Is thick and transparent, remove seeds, put Into glasses and seal when cold. Miss Hazel Shonk, Box 71, Cutler, Ind. TAFFY Place two cups granulated sugar, In a sauce pan and add enough water to moisten the sugar well. Add one-half cup acid vinegar and cook without stirring until it will form a hard ball when a little Is dropped In cold water. Have a. buttered platter ready and pour out. When It Is cool | enough to handle remove from plat"ter and pull. After pulling a few minutes pour one teaspoon of vanilla flavoring on It and repeat pulling until It. gets white. Stretch Into lengths and break Into any size pieces desired. Mrs. Katie Doades. Route 2, Ot well, Ind. ‘•COLONIAL BREAD'’ gift together three eups of Hour, three level teaspoons of baking powder and one level teaspoon of salt, three times. To this add one mix lng spoon of sugar, one and onehalf cups sweet milk, one-half cup chopped nut meats and one-half eup chopped raisins and mix thoroughly with a spatula or the rounding side of a mixing spoon. Fut In an ungreased pan and bake one hour in a slow oven. Mrs. Elmer Snyder, F. 0. Box 21.7, Atlanta, Ind. HARLEQUIN SALAD One cup red cabbage, one oup white cabbage, one cup peas, onehalf bee\, one-half carrot, one onion. Cut the cabbage as for slaw. Cut the beet and carrot Into dice and cook In boiling water until tender. If fresh peas are used, they, too, must be cooked. Cut the onion in very small dice. When all vegetables are cold, mix thoroughly and arrange on a bed of lettuce. Just before I serving garnish with rings of pepper and radish roses, and serve with a good mayonaise dressing. Miss Ethel Sparks, El wren, Ind. HUNTER’S PUDDING Twothlrds cup chopped suet, twothirds cup milk, two-thirds cup mo lasses, two cups flour, two-thirds teaspoon soda, one • teaspoon salt, one-third teaspoon cloves, one-third teaspoo nmace, one-third teaspoon allspice, one cup raisins rolled in two . teaspoons of flour. Mix In order given and steam two and one half hours. Serve with custard sauce. Mi*s. Ted Hendricks, It. R. B, Box I.IH 11, Indianapolis. SPANISH BEANS Use one cup of kidney beans (If dried ones are used they should be sanked overnight and cooked until soft) one cup tomatoes, one small onion chopped fine, a bit of red pepper, cut in small pieces and salt to taste. Stew the tomatoes with the onion, salt and pepper. When tender add the kidney beans which have been previously cooked. Simmer about ten minutes and serve with buttered rounds of toast. Opal Black, 1651 College A Vo., City.

Save Almost Half

RAISIN DESERT Two cups cooked cold rice, one cup seedless raisins, one cup whipped cream, one-third cup powdered sugar, one teaspoon vanilla. Mix raisins, sugar, rice and vanilla. Fold ,in the whipped cream. Heap In sherbet cups and serve very cold. Serves six persons. Alfred Finnell, R. R. Box 211, Indianapolis. NEVER FAIL DUMPLINGS One and one-half cups flour, one teaspoon baking powder, a pinch of salt, one egg, three-fourths cup of j milk. Stir all together and drop by spoonfuls- into boiling chicken or beef broth. Keep covered for five 1 minutes. 51 rs. Florence Stein. 38.71 E. Thirtieth St., City.

JL &XSit9 JL M>Sr% £i f £iXl JL FOOD LINE Whether It’s a Can of Luscious Peaches or a Breakfast Cereal, a Pound of Fine Creamery Butter or Some Delicacy From Foreign Lands... You’ll Find at the'A&P the Best That’s Obtainable. OBSERVE CHILD’S HEALTH DAY Every Day By Making Your “WHERE ECONOMY RULES’’ Purchases Where Quality Is Assured.

FKESII CREAMERY BUTTER 43

Peanut Sutter RT T K lh 1&C Van Ca m P ’s B ean& 3 CANS 23c CATSUP B *- IS© Instant Postum LGE - can £Qc Pancake Flour sweet pkg - 10c Baking Powder <:, Gjßif RcAN ’ 0®

A. & P. BRAND MILK EVAPORATED CAN

OLEO NUTLEY lb. 20c Soap Chips BULK 2 lbs - 25c Astor Rice 3 1,K0S - 25® Navy Deans BULK 4 lba ' 25® Kellogg's Pep pkg 12c Puffed Wheat PKG. 12c Puffed Rice PKG. 15c

HEINZ Spaghetti * 10c * 15c

Prunes BULK 2 ,bs - 25® Soap c wTi s ite l 6 BARs 24c JAMS sultana !Fl9c

FRESH FRUITS AND VEGETABLES RHUBARB or RADISHES 2c

JEEcfcUcUlcIS fruit lhs ’ 20c tIICG ICEBERG HEAD JOc

||j£t AmMfiE & PAtmt Vo* §/

I HAM LOAF ' Grind twice in food chopper two pounds of fresh lean pork and one pound smoked ham (raw). Mix with one cup of ehacker crumbs, two | beaten eggs, black pef.per, to (nste, salt If needed, and one cup of milk. Mix w-ell and pack In a brick shaped pan t oniake. Serve with spinach. Mrs. O. S. Be bee, 1220 S. *M" St., LI wood, Ind. STRAWBERRY WHIP Place in a mixing bowl one cup of granulated sugar, one-half cup very j ripe strawberries, one egg white. Use wire beater, and whip until very stiff. A few drops of lemon Juice may be added If desired. Serve over cake or fresh fruit. ’ Mrs. ,1. Mohler, 102 X. (Toss St. Danville, Ind.

THE INDIANAPOLIS TIMES

I C ARAMEL C REAM C AKE ! Cream together, one cup of sugar ! and one half cup of butter. Add one I cup of rnilk. Sift togtlier two cups ' of flour and three tea-spoons of baking powder. Add the flour to the above and lastly fold in the well beaten whites of two eggs. This i recipe makes a two layer cake, i Caramel filling: one and one-third cups granulated sugar, two thirds cups brown sftgar, one tablespoon j butter and two-thirds cup cream. ( Mix ingredients and boil until It j forms a soft ball when tried In cold j water. Remove from fire and beat ' until the right consistency 1o spread, j One-half cup of nut meats may be added if desired. Mrs. Edna Swift, R. R. 4, Lebanon, Ind.

PURE CANE SUGAR 10-S9c

S°ap Powder mother’s I’’kc-1 1 ’’ kc -1 5* (Shewing Chocolates !,OR i? ENR 2f)C Pickles HT IS* Guest Ivory 2 cakes Tliu K*dney Beans CAN 10c Ralston's Breast F ood 22c

U. S. NO. 1 POTATOES WHITE COBBLERS 10 55c

Shredded W'heat rKG 10c Campbell’S 3' 2§C Chewing Gwbr a a l nds3 pkgs ’loc FLOUR s “ n ™ 32c COFFEE ib- 35® GRANDMOTHER’S SM. LOAF J>C LARD TS " 17c

DEL MONTE Fruit Salad sy 2Sc /

Mustard q ,jartjar 15c Baker's CAKE 9c Dried Peaches lb 31®

Uelery bleached stalk JOc Pineapple “T >=a. 23c

( PRUNE AND APPLE STUFFING Three cups bread crumbs, onefourth cup melted fat, one teaspoon salt, one cup of apples which have been pared, cut into eighth and stew In sugar syrup, a few- grains of pepper! one-half cup stewed and stoned prunes, one-half cup nut meats. Mis thoroughly. This is especially nice with pork, duck, or goose. Mrs; Helen Britten back, R. R. R, : Box 138. Indianapolis. f Use it inain!tis\j I LEA & PERRINS’) I SAUCE I Bw tt t nwr Bre*r*s

Indianapolis Markets , "St ’ ’4. li 11 MP 3 f #// ) * s

m Well Foliaged, Boston ~± FERNS 33c Large Size I California Iceberg Cucumbers ORANGES Lettuce 2 25c 200 Size 48c °o-| slflc k U. S. No. 1 Whites /V fp A F* £*% New Texas 10 1*. 55c r 01A1ULS 3u 23c HOME GROWN Rhubarb 310 c Celery s* 10c VOl Mi HOME GROWN | u\\ tf\AS Spinach 10c Onions 2u.15c Fancy Eating Winesaps A B Grade Baldwins 2 Lbs. for 15c Al 1 LtiU 10 Lbs. for 32c BANANAS g 3 -20 c Chuck Roast S Lb - 18c Shoulder Roast V Lb - 22c Blade ! Short / I Rib ROAST RIBS ROAST Lb. 21c | Lb. 14c Lb. 28c Veal Roast -" 27c Boneless Breast or Rib VEAL STEW CHOPS Lb. 27c | Lb. 22c Lb. 30c Fork Roast Er Lb - 30c Sqioked Picnics Shankless El). 25c BACON- --Lb. 32c CHEESE ¥29cil2sc DI ITTPD srffl ~ an DU i 1LK 1 'ssr.“ Lb - 4oc LARD OLEOEGGS Mamd JL JL JL \ JL*r Wondernut Guaranteed Fresh 17c Lb. 20c Lb. I" 30c Doz. u Clifton HUM Country Club Peaches H 17c .; 25c H Country Club f' fresh pasteurized 9c Miik&loc-6c CORN Tomatoes PEAS # Clifton Standard Avondale Standard Country Club Avondale Per Can Pack Per Can Pack Per Can Per Can 10c 3 Cans 25c 14c 3 Cans 25c 21c 14c LARGE ROLL 1 LARGE JAR | COUNTRY CLUB Toilet Paper, 3 for 25c Apple Butter, 25c Mayonnaise, 25c Jar COUNTRY CLUB BREAD Twin Loaf 8c Single Loaf 4c

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