Indianapolis Times, Volume 37, Number 316, Indianapolis, Marion County, 7 May 1926 — Page 21

MAY 1926

MARKET BASKET

FLEMICH CARROTS On quart of carrots, one quart of billing water, one teaspoon salt, two tablespoons butter, one small onion, one teaspoon sugar, oneeighth teaspoon pepper (white) one and one half cups soup stock, one teaspoon chopped parsley. Scrape, slice and cook the .carrots In the boiling salted water until tender, drain. Heat butter, add onion, browned slightly, add carrots and seasoning and shake well Over the Are for ten minutes. Add the soup stock, “Cover, simmer for half an hour, then add the parsley and serve hot. >frs, V. r. Knadler, cflre Route K, Ron 68 C, Indianapolis. TURKISH DELIGHT Two cups sugar, one half cup hot water, two packets of gelatine, onehalf cup cold water, Juice of one ie non, grated rind of one orange, Juice of one orange, one half cup of nut meats, a few drops of pink coloring. Soak gelatine in cold water, boll sugar with water and add to gelatine. Tat boll twenty minutes. Add flavoring and coloring and strain. Add nuts and pour Into tin to depth of one) inch. T>et cool, cut In pieces about two inches long and roll in powdered sugar. Miss Ava Pott t’omvell, R. It. 1, Newcastle, Ind. SALMON GEMS Strain the liquor from one can of palmon. shred ,flsh fine, acid salt and pepper to taste and add to the following One and one-half cups of corn flakes, one half cup of milk, two eggs (yolks beaten first and whites last). Rake thirty minutes in a moderate oven In Individual gem pans. Serve with a. sauce made from two tablespoons of butter two tablespoons of flour, three -fourths cup of milk and the ltquor from the salmon. Cook until smooth and add one cup of chopped stuffed olives. Mrs. ,M- C. Rich man, York town, Ind. FISH TIMBALES Two tablespoons liquid fat, onefourth cup dry bread crumbs, twothirds cup of milk, one level cup cold cooked flaked fish and two eggs. Heat fat, add crumbs and milk and cook five minutes, stirring constant ly. Add fish, slightly beaten eggs, and seasoning. Turn into well oiled molds, filling Just about two-thirds full. Set in pan of heft -water. Bake twenty minutes in a moderate oven. Serve this at once with white sauce or tomato sauce. Mhm Dorothy HmJyR, 231 W. Taylor St., Shelbyvllle, Ind. BUTTERMILK SOUP To three quarts of butterrotlk use fire large potatoes, cut in pieces else of a walnut. 801 l potatoes in salted water until done and drain. Mix four tablespoons of flour with a little buttermilk, then add ail your buttermilk to this and stir constantly over Are until It comes to a boll. Cut one-fourth pound of bacon In email pieoes and fry brown. TFhon done, add grease and bacon to soup and salt to taste. Mm IV. G. Rusk a, 4619 Winthrop Av„ city. VIRGINIA HAM Poek a whole ham over night, dry well with a cloth, put on to boll in enough water to. cover, aiding three onions. When well done, cool suffioiently to handle, remove skin from top and stud with cloves. Then cake top with brown sugar, pour around this one and one-half cups frupit Juice or elder. Bake until sugar melts through the ham. Mrs. I„ It. Bridget, 3113 \\\ Trait .St., Indianapolis. ' STRAWBERRY DELIGHT Stem and wash one pint of ripe strawberries, flrush and add one and one-half cups of sugar. Whip one-half pint of whipping cream. Fold in the berries. Heap in sherbet glasses. Sprinkle with pecan nuts, and put a whole berry on top. Fse other berries when in season. , 'lrs. l.iUian Bleman, 3178 N. Meridian St., Indianapolfs. HEAVENLY JAM Slice four unpeeled oranges thin and cut in tiny pieces; add one-half cup water (or Just enough to cover the oranges.) Cook slowly one hour. Then add four quarts of stoned sour cherries, two pounds seeded raisins and four pounds sugar. Cook , until syrup thickens. Tlace in Jelly glasses. Mrs. Grace Ooley, 283 IV, Wayne St.., Spencer, Ind. FRENCH PEAS Cut si* thin' slices of bacon into small pieces. Tut sh pan and fry with three or four thinly sliced onions. When brown add liquor from can of peas and bring.to boil. Then add peas with salt an®pepper and heat through. Thicken by stirring in a well be;U%i egg. Use whole egg or yolks. ( Mrs. Roy F. Miller, 2708 Napoleon St., Tndianaftpli*.

Standard Meat Market 427 West Washington Street

Pure Lard 11 Vic Limit 4 Lbs. With Meat Purchase Creamery gutter, Fresh Churned , 40c Boiling Beef 10c Chuck Steak 15c Swiss Ste^k, Round and Loin 20c Pure Pork Sausage..lsc Best Grade Catsup, 16-Oz. Bottle 19c Fresh Eggs in Cartons 28c

Call in Your Order and Have It Ready. Circle 5037.

SNAPPY TONGUE Waah a emoked tongue, put in enough water to cover and boil two hours or until half done. Take out, skin and removq muscles. Save one quart, of broth and Into this slice one medium-sized onion, one-ltfilf lemon and one-half cup of vinegar. Put tongue back into this and boil one and one half hours, adding one cup raiisins one-half hour before taking from Are. When done thicken by stirring in a half pound oldfaslyloned ginger snaps. Remove from fire, let stand one-half hour and serve. Mrs. Sarah Thomas, 411 W. North St,, Indianapolis. KIDNEY BEAN SOIFLE Soak one pound of kidney beans oyer night. 801 lln salted water until soft. Put through sieve, but do not rub too hard or the hard akln-i will go through. Put the mashed beans into pan in whicn r tablespoon of butter has been melted. Add half cup of rich cream and salt and pepper to taste. Stir carefully until almost at boiling point, then beat, in the yolk of an egg. I>et It thicken, remove from fire and add the stiffly beaten egg white. Serve at once, sprinkled with parsely. Opal Blake, thol College Are., Indianapolis. BRILLIANT PEPPERS Select large, red, sweet peppers, cut these In halves lengthwise, re move seeds und parboil five minutes, drain, place in buttered, shallow pan a.nd fill with the following: Onehalf cup cooked rice, added to one half pound chopped, fresh mushrooms which have been sliced and cooked five minutes in a. little but ter. Moisten this with either tomato or cream sauce. Fill peppers, cover with crumbs and add a piece of butter to each. Set in a hot oven until brown. Sears as a garnish to any meat dish. Mrs. 11. E. Drake, 1651 College Are., Indianapolis. HONEY SALAD DRESSING Here Is a delicious dressing suit able for any fruit salad: Two egg yolks, one-half cup strained honey, one tablespoon sugar, two lemons and one-half cup whipped cream. Beat the egg yolks thoroughly, gradually add the honey, sugar and the Juice of both lfmons. Cook until thick. Allow to cool and add the whipped cream. Miss Mary Lavonne Taylor, 818 N. Dearborn St., Indianapolis. APPLE FRITTERS Three eggs beaten llftht, one pint of milk, two cups chopped apples, one teaspoon salt, one-half cup sugar, two oups flour, and one-half teaspoon nutmeg. Stir well and fry on griddle. When brown drain and sift with powdered sugar. Serve hot. Mrs. Helen Brittenback. R. R. 11. Box, 138, Indianapolis. , CUCUMBER SAUCE Three medium sized cucumbers, one medium sized onion, vinegar, popper and salt to taste. Peel cucumbers and onion and grate into a sieve. I>t all the water drain off. then season the pulp and serve with fleh, chicken or any cold meat. Mrs. Mary Miller, MeM, Ind.

Wait Ik k wk I ASK ANY DEALER

Spend the Difference forßread* STANDARD , NUT MARGARINE ,

Cream Cheese 25c Veal Breast 15c Choice Veal Roast. . .20c Veal Chops 20c Veal Steak Off Round 35c Hilgemeier’s Skinned Smoked Hams, Whole 25c Best Breakfast Bacon 25c Machine Sliced 30c Bread ..4 Vic

Markets ffrooers

rilArAf ATF choc ° ,ate E *p eciai, y 1 Ml II 111 l\ HI 1 Cordial for Mother’, \ vll V VVLiX JL Li Cherries Day. U ini 4TkT £1 California mt Choice *g pm BtANb“,r-Istr.£rJ“'l7c CBS CAKES CRACKERS Square Two- —g Sodas, Butters -25 c s3sc u. 14c Velvet Cakes, 2 for 15c JL Jt^ T"% W Tnrnninn Country Club m BUTTER Lb - 43c LARD MILK OLEO Pure Wonrlernut 17c Lb.. 1= a9c 20c Lb. MOON CHOP TEA. Genuine Orange MAYONNAISE, Country Cluh; has the Pekoe (Best for Icing), green or mixed; true home-made taste. Have you tried Vij-Lb. Package, 35c; IQ it? 4-oz. bottle, 10c; Os Vi-Lb. Package lOC large 12-oz. bottle wDC BEANS with pork and sauce. Van 1,000 ISLAND DRESSING, CountryCamp’s, can, 8c; Campbell’s, 3 cans for Club. The aristocrat of dressings; will 25c; Country Club, 1 P not separate; large OC 2 cans for 10C SVi-oz. jar only uDC APPLE BUTTER, Country Club, made SCREENS. Size 24x37, adjustable, from ripe, plump, juicy apples, OP heavy japanned metal frame. Now is 38 oz. in full quart Mason jar. . uDC the time to put them in. Pi Each D*XC CATSUP, Country Club, chemical analysis has proved it equal to any and WALL PAPER CLEANER. Always superior to most. 8-oz. bottle, "I T fresh, none finer. Why pay more? H 9c; large size XOC Largest size can f C FreA STRAWBERRIES m pts 19c New Texas m a m fl U. S. No. 1 Whites 3 Lb. 25c POTATOES 10 lb, 55c 4.E5* * 15 Pineapples 10r i“F s 2 L *> s -15 c i 3 ° size 19c kch s“ 32c New I ' New Green Rhubarb 3 Bf °" 10c PEAS 2 25c Iceberg Green Lettuce® 10 c Onions 3 B 10 Fancy Sweet LEMONS 25c dqz. Potatoes 2 15c C® * 1 ¥)• • Shankless omoked Picnics and. v s. 11 26c Chuck Roast u>. 18c Blade Shoulder Rib ROASTROASTROAST Lb. 20c Lb. 22c Lb. 30c Veal Roasts™ Lb. 28c i — X > Boneless Breast or Rib' VEAL STEW CHOPS Lb. 28c ! Lb. 20c Lb. 30c Pork Roast £ u> 30c BACON- 3 - Lb. 33 c

THE ENDIANAPOLIS TIMES

WILSON’S MILK 3™- 25 Limit. II Cans to a Customer

CHEESE WISCONSIN FULL CREAM lb. 32c LARD PURE REFINED lb. 17c SWANSDOWN CAKE FLOUR PKC. 32c BAKING POWDER clabber mru 1 ' 9c

' GRANDMOTHER'S BREAD s -SM. LOAF

HEINZ SPAGHETTI sm. can 10c ARGO STARCH _r!o. 8c LIFEBUOY SOAP CAKE 7c LEA & PERRIN SAUCE hot. 30c GOLD DUST large pkg. 25c PUFFED WHEAT T™. 12c PUFFED RICE pkg 15c SHREDDED WHEAT pkg. 10c

SPECIAL BLEND Coffee , 35c

KIDNEY BEANS jo arc of 1 10 c j PALMOLIVE SOAP 323 c ASPARAGUS TIPS MONTE CA ‘ ; 23c Van Camp’s v.- Beans 3 CAXS 23c SCOTT COUNTY BEANS" 9c LA FRANC POWDER ■ 8c CHOCOLATE DROPS, >*• 15c SATINA TABLETS “■ 5c

GINGER ALE HYDROX 2 HOTS 25c I COCA-COLA "nor. 5c

\VE ('AKRY A COMPLETE UNE OF SOFT DRINKS

BROWN, lb., (P/oc SUGAR PURE CANE 10 59c

Strawberries n t 20c

NEW POTATOES FLORIDA 3 ib, 25c Radishes, Rhubarb or Onions 3 BUN<SIES 10c ONIONS ' NEW TEXAS 4 lbs. 25c LETTUCE ICEBERG HEAD 9c

U. S. NO. 1 WHITE COBBLERS Potatoes 10 55

great ATLANTIE*PACIFI C T “

Unusual Values Here is a value event rarely equalled. Foods of . wholesome, delicious quality. Price reductions that mean really remarkable savings in your weekly food budget.

GOOD LUCK OLEO * 29c

F R IQS E A M ER Y BUTTER -43 c

KELLOGG’S Corn Flakes OR POST TOASTIES PKG.

LUX TOILET SOAP 3 ars 23c FRUIT SALAD can 28c CAMPBELL’S BEANS 3 S3. 25c TOILET PAPER , ; ; , 3-"- 25c PEACHES M g i \ Li: i\ n 18c Mother’s Day CHOCOLATES box 39 c GOLD MEDAL FLOUR 32c DRIED PEACHES M'/ . J a 31c

BEVERAGES

GINGER ALE cana^t. dr '' 19c ORANGE CRUSH •> . 5c

P&G NAPTHA SOAP 10 38*

Bananas RIPE FRUIT 320 c

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