Indianapolis Times, Volume 38, Number 2, Indianapolis, Marion County, 14 May 1926 — Page 21

MAT 1926

TIMES MARKET BASKET

VANILLA SNOW While of two eggs, beaten stiff. Dissolve two tablespoons of gelatine in one half cup of boiling: water. One cup of sugar. When cold beat In whites of two eggs, and servo with oustanl. Custard; one-third cup of sugar, yolks of two eggs, one pint of milk, one teaspoon corn starch iiml vanilla to taste. A. Frazer, 1 Jailerott St., Indiano polls. M A RSI IM ALI /OW FUDDI NO Dissolve one tablespoon of gelatine in one half cup of cold water. Beat whites of six eggs until very stiff Gradually add one cup of sugar and flavor to taste. .Fill cup cotnaining gelatine with boiling wa ter, stir thoroughly until gelatine is dissolved. Add to the beaten eggs and sugar and beat thirty, minutes. Divide into three equal parts, color one pink, one brown, and leave one white. Nut meats can be added to line part If desired. Place In alternate layers In pan and let get cold. Slice in layers and serve as brick ice cream with whipped cream. Mrs, Glenna Sears, 2212 Avondale PI., Indianaoplis. riCKLKU CARROTS Scrape and cut into small pieces one half peck of carrots. Cook In salt water until tender. Drain and cover with vinegar, into which has been mixed one cup of sugar, one leaspoon each of white mustard seed, celery seed and black mustard seed; one dozen whole spice nnd one dozen cloves. Simmer for ten minutes nnd ran. .Mrs. P. R. Stout, Sheridan, Ind. FIG COOKIES Cream one cup sugar with onehalf cup butter, add two beaten eggs, two tablespoons of sour cream, a level Teaspoon of soda, half a teaspoon of ground cinnamon, one cup of chopped figs and Pour to make a stiff dough. Roil out and bake in hot oven. Mrs. IT. 0. Marvin, SOS \V. Fortieth St., Indianapolis. << —— ■ 1 TOMATO PTE Dine a pie tin with rich pastry, dungs ripe tomatoes In hot water long enough to make the skin slip off easily. Fill the pastry crust with siloed tomatoes, add threefourths cup of sugar, one tablespoon of flour, one teaspoon of nutmeg and dot, with butter. Cover with top crust of pastry and bake In moderate oven until golden brown. Airs. W. E. Sonlli, ERsttsville, Ind. CUCUMBER SALAD Peel cucumbers and remove a rather thick Slice from the end. stand In cold water until fresh and crisp. When ready to serve, score lengthwise with fork to make a fancy edge. Cut In very thin slices. Arrange on crisp lettuce or Romalne and garnish with slices of tomato. Cover with mayonnaise. Mrs. Nelson Winingef, 547 Exeter Ave., Indiana polls. SUMMER KRAUT Ti? make a small quantity of kraut for summer use, wash and clean cabbage then cut on kraut cutter, or chop fine and pack in fruit jars as tightly as possible. Cover- the cabbage with boiling water and add one teaspoon of salt to each quart Jar and seal. Mrs. Aland Corbin, 2720 School St., Indianapolis. COCOA rUDDING One and one-fourth cups of cocoa, one half cup of boiling water, six tablespoons of butter, one and onefourth cups powdered sugar, one tablespoon flour, five eggs, one teaspoon of baking powder, one teaspoon of vanilla. Pour boiling water over cocoa and stir until smooth. Bet cool. Cream butter, add sugar and flour and mix well. Separate oegs and add yolks, well beaten; then add cocoa and water. Beat egg whites until frothy, add baking powder and heat until stiff, then cut and fold into first mixture. Add vanilla, and bake in a buttered casserole in a moderate oven forty-five minutes. Serve with whipped cream or fruit. Mrs. 1,. Borin stein, 016 Church Si., Indianapolis. NAVY BEAN CROQCETTES Drain two coups of well-cooked beans, add one egg, salt and pepper and mix with potato masher. Shape into croquettes, roll in egg and cracker dust. Fry In hot fat. Mrs. 11. 1,. Petry, 2027 Lexington Ave., Indianapolis. CHEESE FONDUE I it so one cup of bread crumbs, three eggs, one-fourth teaspoon of cups grated cheese (not ton fresh), one-half cup milk, one tablespoon of butter. Soak the bread crumbs In the milk, add eggs, cheese and melted butter; lastly add soda, dissolved In hot water. Pour into a baking dish and bake twenty minutes. Miss Orah Harris, R. R. Box 127. Indianapolis, Ind. BANANA PUDDING Sift one cut* sugar and three heaping tablespoons of flour together. Scald two cupa milk. Beat yolks of iwo eggs and add to mixture of flour end sugar. Then add 'scalded milk and cook all in a double boiler until thick. When cool add vanilla. Dine h. butetred baking dish with STANDARD NUT MARGARINX | Uniform Quality | —i

three bananas out In slices. Cover with a layer of a box of vanilla snaps. Put in another layer of three sliced bananas and cover with another box of vanilla snaps. Pour the custard sauce over all. Beat whites of oggS with four tablespoons of sugar for meringue. Cover pudding with this and brown In oven. Mrs. Murl Poore, Scipio, Ind. VEAL CUTLETS WITH CREAM GRAVY Hava veal cutlets threefourths inch thick. Roll In well-seasoned flour and cook In frying pan with one-half cup of fat (butter or bacon grease may be used, but salt pork fat is best). When well browned add one-lmlf cup boiling water. Place quarters of green peppers on top of meat, cover and reduce heat. l,et simmer about twenty minutes. Re-

What You Want f frPl When You Want It '$ n A. &P. Stores carry a complete IMMRH JM popular, nationally /M known foods, soaps and cleansers. B * oc k everything that you need . . . and each and [[Where economy ruiesl every item is priced at a saving to you.

U. S. NO. 1 COBBLERS POTATOES 10 50c

BREAD GRANDMOTHER’S SM. LOAF 5c CHEESE * WISCONSIN FULL CREAM. lb. 29c POLK’S MILK PINT BOTTLE 7c QT. BOT. H C OLEO ™. I El 20c SWANSDOWN f’AKE FLOUR PKO. f 32c _ „ _ _ \ SPAGHETTI FRANCO-AMERICAN ™ . lie LIMA BEANS ’ " ~ . 15c

—NEW— if** IfT 4 £5 s£* SJ -NEW-* ' LOW PRICES ii® ’ JlX# - LOW PRICES Special Blend 8 ©’Clock Red Circle Bokar ,h “ 39c ■ 45c * 50c

STARCH fKa. 8c CAMPBELL’S BEANS 3 cans 25c CRACKER JACK 4c STRING BEANS 25c MILK A. &P. TALL CAN- 9 C CHEWING GUM . PKGS. 10c SALT FKa - 5c PALMOLIVE SOAP 3 BARS 23c POSTUM lge! can 40c VAN 23c

Piedmonts—Camels —Chesterfields—Lucky Strikes Cigarettes 2 25®

CEREALS ' BEVERAGES SHREDDED WHEAT pko 10c CLIQUOT CLUB GINGER ALE, BOT, 16c PUFFED WHEAT PUFFED RICE ™ 6 *. 15c HYDROX I 2 bots 25c GRAPE NUTS " 16c GRAPE JUICE A * p - box. 25c

BANANAS 3 its. 20c LEMONS S5 25c HEAD LETTUCE 10c STRAWBERRIES QUARTS 32c ONIONS £ 4 its 25c NEW PEAS * 11c CABBAGE lb 4c „ PINEAPPLE 2 ron 35c

-|Tj& Aimmiic* Paomc t c^ _ iIF!)

more meat and peppers to hot platter and make gravy. Cream gravy: To three tablespoons of fat In the pan, add three tablespoons of flour. Stir well and pour in one and oneYialf cups of milk. Cook slowly, stirring constantly until Smooth and thickened. Season to taste. Min. Carrie Smith, 114 Good Ave., Irvington. • VFJGETABIJ*2 SALAD Two cups cabbage, one cup celery, one cup cucumbers, one large onion, one cup cold boiled potatoes, three hard boiled eggs, all finely cut, and two gTeen peppers cut in rings. Mix and serve with salad dressing on let tuce leaves. Decorate with lings of green peppers. Mrs. A. ,1. Lieeke, R. R. R. 11IE, Indianapolis.

FRESH FRUITS AND VEGETABLES NEW POTATOES >—

THE INDIANAPOLIS TRIES

CHEESE WAFERS Use two eggs, one half cup butter, J one teaspoon salt, one pound cheese. Uvo and one-half, cups of flour and a dash of pepper. Chop or grate the cheese. Mix the butter, flour and I cheese well together. Beat the eggs thoroughly and add seasoning. Rolf out this dough on a floured board \to thickness of piecrust. Cut in I rounds with a biscuit cutter and i bake in a hot oven until done. Miss Doris Renner, Route 15, Box 1.27 W, Indianapolis. CH/sKin JAM One quart ground cherries, one quart sugar, one heaping tablespoon corn starch. Cook slowly until • hick enough. Mrs. I). Y. McMullen, 1805 N. Delaware SI., Indianapolis.

FRESH CREAMERY BUTTER 43c _

PURE, REFINED LARD

hop-flavored ■ PuriTan i Malt i A, RICHEST i W BEST W ■JUST TRY IT® Wh. ASK ANY

Indiaitapelis food Market' WW/T* Ms 4% •• Cf> y^yy : ~j iC Ifrod^^

I HAMS" w £ Lb. 29c Chuck Roast Lb - 18c Blade Shoulder v Rib I ROAST ROAST ROAST I Lb. 20c Lb. 22c Lb. 30c Veal Roast c -" 28c Boneless Rib Breast or fVEAUCHOPS STEW Lb. 28c i Lb. 30c Lb. 22c_ LARD £ 2 - 45c BACON”- Lb. 34c Pork Roast jL: 3jg p■* STRAWBERRIES a* 29 c Large 30 Size Fancy 8 Hand Size, Real Fat Fruit Pineapples2for3sc Bananas 2 Lbs - 15c 46-Size ’ Extra Large 300 Size 200 Size [Grapefruit Lemons Oranges | 10 c Each 1 30c Doz. 40c Doz. 1 A "H* Winesap, Fine Eating Cooking Variety j Jrh. i 1 JLsfelb 2 Lbs. for 15c 6 Lbs. for 25c Fresh, Green New PEAS2 Lbs 25c CABBAGE 2]^ Red Green Iceberg I Radishes & Onions 3 Bun. 10c j Lettuce Large Heads 10c Ea. A *TI dps New u - s - No - 1 whites rOJ A1 Obb3 25c 10 Lk 52c BROOMS ”' d * Each 39c FLOUR 1 4.19 f 4.25 EGGS IBUTTERIL ARD Guaranteed Fresh Country Club Pure | 32c doz _]_44c Lb - 17c Lb. I HEINZ VINEGAR, Pint Bottle, 17c | SIMPLY FRY COD FISH, 2 Cans 25c j WALL PAPER CLEANER, 3 Cans 20cfWINDOW SCREENS, Each, 54c TOMATOES £ 3 c 25c COFFEEjFRUITS LAYER CAKES r . , - , . | California KROGER MADE renC eWC Peaches, Country or Square 2-Layer Brand Brand Club, Heavy Syrup uD C j aycr Heavy 47 II 9ft- I L Peaches, California OA Iced, Each I 4/C Lu. jUC Lb. Own Syrup . ..... Golden Santos, 35c Lb. pineapple tCC i9c Velvet Cakes, 2 for 15c ' Pimento Fresh ami Cheese “ 35c ir 25c SOAP “.. 7cf'\ Tf\Wy \/nSttoryf\^ | ir f 7° .42cl V Ulv I in F^, ka *7C

PAGE 21