Indianapolis Times, Volume 38, Number 8, Indianapolis, Marion County, 21 May 1926 — Page 21

MAY 21, 1926

PHILIPINO ROLL One sweet green pepper, two med-ium-sized onions, one pound hamburg steak, ono cup bread crumbs, one egg, two teaspoons of salt, one tablespoon of "Worcestershire sauce, live or six slices of bacon. Remove seeds from pepper and onion and chop together. Mix meat and bread crumbs with egg well beaten. Add seasoning, form into a roll, cover witlikbacon and bake about forty-five minutes. Remove and add sauce made with one cup tomato soup, one-half cup water, one tablespoon flour, which has been well blended and boiled until thick. Mrs. .lames K. Stone, 5115 Carvel Ave., Indianapolis. ANGEL SPOXG Six pieces of angel cake, six marshmallows, one cup whipped cream, six halves of canned peaches, six strawberries, five tablespoons of sugar, one teaspoon of vanilla, .Arrange one slice of cake on each serving plate, and place a peach half on this. Cut marshmallows in quarters, and mix with cream, sugar and vanilla. Pile some of this mixture on top of each peach and place a strawberry on top. Serve at once. Miss Minne Slater, 1109 S. Capitol Ave., Indianapolis, Ind.

Wyon’s Golden Rule STAND No. 106 City Market Under Tomlinson Hall Our Own Old-Time Home-made Food Products. Jelly, Jam, Preserves, Apple, Pear and Peach Butters, Oven Baked Beans, Doughnuts, etc. Listen—ln the face of the general hiieineHM depression and army of unemployed, our sales have increased over 100 per cent in the* last year. There must lie a reason. Ask your neighbor. STAND No. 106

J delicious, refreshing dish . of FURNAS ice cream ‘YaWm I .. '• wkhIEALTHY boys and girls look ■ ~ Jjjpi forward to a refreshing dish of ULH ice cream after the heat and fatigue of baseball of tennis. . * Both confection and food, ice cream is good for them. Encourage . them to eat more of it—serve it as desURN AS Ice Cream is made in many delicious flavors and com- sert, or between meals, or in the course “X "XTi of the *** evenings, when its pleased to give attention to your tempting charm is most appreciated. Boys and girls of today are keen about < sports —but the “big hit” is that refreshing dish of ice cream after the game has been won. V * % "The Cream es Quality"

TIMES MARKET BASKET

fBAXANA CREAM CAKE Three and one-half cups of flour, one and one-fourth cups granulated sugar, three and one-half level teaspoons of baklhg powder, yolks of three eggs, whites of two eggs beaten with four tablespoons of water added, one hal cup butter and three-fourths cup of milk. Sift flour at once, then measure: add baking powder and sift three times. Cream butter and sugar thoroughly add eggs well beaten, then flour and milk alternately. Bake in two layers fro mthirty to thirty-five mlntes at 35 degrees F. Flllnlg: to the well beaten white of one egg add two cups of confectioners sugar and the grated pulp of one sour apple. Spread this between and on top of layers on which two banans have been sliced. sli-s. W. R. Sellers, 15 Daniel St., Tipton, Ind, APPLE CRISP Fight apples sliced (about one quart), one teaspoon of cinnamon, one-half cup of water, one cup of sugar, one-half cup of (lour, seven tablespoons of butter. Butter a fireproof dish and fill with apples, water and cinnamon mixed. Work together the remainder of the ingredients with the finger tips until crumbly. Spread over the apple mixture, and hake uncovered for about thirty minutes. Serve with whipped cream, lemon sauce or maple syrup. Mrs. I). Y. McMullen, 1809 N. Delaware St., city. APRICOT DAINTY One cup dried apricots, one-half cup powdered sugar, three egg whites. Wash and soak the apricots. Steam until soft. Mash apricots, or press through a coarse strainer or colander: add the sugar. Beat the whites of eggs until very stiff; fold them Into the apricot and sugar mixture. Chill and serve with custard sauce. Miss Blanch Saville, MrCordsvillc, Ind.

PYRENEES EGGS Three green poppers, one tablespoon olive oil, six strips of raw lean ham, twelve eggs, minced parsely, salt and pepper to taste. Cut the green pepers in halves and remove core and seeds. Saute peppers In olive oil until slightly softened. (It will take about two minutes.) Tut the pepers in a dish where they will keep hot. Cut ham Into finger lengths about three- quarters of an inch wide and saute in pan In which poppers were cooked, until half done. Place half a sauted pepper on each piece of ham. Carefully break eggs on top of these. The pan should be large enough to hold all twelve eggs. Season eggs with salt and pepper. Place pan In hot oven for six minutes. Or until eggs .are set. Carefully slip contents of pan on platter. Sprinkle with chopped parsley and wrve at once. Miss Rose Gubin, 4314 Park Ave. Indianapolis. HOT WATER PIE REST Ono cup lard, two-third cups l>oiling water, three cups flour, one teaspoon salt, one teaspoon baking powder. Pour water over lard and stir. Sift (lour, salt and baking powder into water and lard. Stir with a spoon until it becomes a soft dough. Set aside to cool, then handle as regular pie dough. This makes two pies and can bo kept for a week. Mrs. George D. llutton. Greenwood, Ind. ONION PIE Peel and slice three onions and four potatoes, season to taste and cook together until tender. Make a rich pie crust and put in a small biscuit pan. Put the vegetables with juice and three slices of bacon in the pan, cover with crust and bake until the crust is done. Serve very hot. Mrs. Emma Johnson, 1420 Newman St., Ind'anapolis.

THE INDIANAPOLIS TIMES

FRUIT SALAD OR COCKTAIL One grape fruit, cut up. (Remove all skin and membrane first), one small can shredded pineapple, one cup halved grapes, or ono can peaches cut In pieces, three maraj sehino cherries to each serving (one lon top) ono cup sugar. If used for | salad, cover mixed fruit with ! whipped cream; if for cocktails, i leave out cream and use one spoonful of pineapple juice to each glass. Mrs. Helen 1,. Heath, 615 E. Twenty-Third St., Indianapolis. BAKED POTATOES ash tomatoes and remove thin slice from stem end. Remove the seeds and pulp and drain off most of the liquid. Add an equal quantity of bread crumbs, seasoned with salt, sugar and a few drops of lemon juice. Refill tomatoes with this mixture, place 'ln buttered pan and sprinkle with buttered crumbs. Bake in a hot oven twenty minutes. Mrs. If. Smith, 935 S. New Jersey St., Indianapolis.

PINEAPPLES TWO CARLOAD SALES SATURDAY AT C., I. & W FREIGHT HOUSE, 230 VIRGINIA AVENUE Now for Your Canning Pineapples! ?a7 $ H .25 C*r $ % .75 ItsHe A d". !o Six. Also Other Different Sizes As Usual, First Come First Served A Good Place to Stop Your Car While Buying Hamill Brothers 230 Virginia Avenue

CAROLINA SPAGHETTI Ono-half box cooked spaghetti, oine-fourth pound each of ground pork and beef, one green pepper (diced), two chopped pimentos, two chopped green onions, one small can of tomatoes, one small piece of suet (rendered). Put meat, pepper, onions and plinentoes In pan. Let fry for ten minutes. Add spaghetti and tomatoes, salt and pepper. Fry for fifteen minutes. Mrs. J. Washburn, Apt. 7, E. Maryland St.' Indianapolis. RISSOTTO DEL MONTE Wash one cup rice, drain until very dry. Heat two tablespoons of olive oil in a heavy frying pan. Add rice and cook, stirring constantly until with one quart of tomatoes. Add chopped onion and minced green peppers to taste. Cook over very low flame until rice Is tender. Turn onto serving dish, sprinklo with grated cheese and serve at once. Mrs. C. Graves, Spencer, Ind.

IPOTATOES-10—42c I NEW TRIUMPHS Fancy Quality 3 Lbs. 25c Fresh Fresh, Ripe Young Sugar IP EAS Tomatoes CORN £l, 10cu.i v V7T 18cu>. 3 w t„ s 15c h-BANANAS“2-15c | LETTUCE 10c Head RHUBARB, 3 Bun. for 10c lIOT HOUSE GAUGE 30 SIZE I CUCUMBERS, 3 for 25c PINEAPPLE 15c CANTALOUPES, 15c Ea.[ GRAPEFRUIT .......10c <1 'W"* Fancy Winesap Cooking Quality lAI iLtllU 2 Lbs. for 15c 6 Lbs. for 25c I Country Club , D.M, 8,.™, Rkh "“jKvriS'iS. - "’' LA YEK and Raisin Filled, F U j a wv* wj jfm - Heavy Iced Ha.CH LA.!\t!id 35c , Lb. Cake 9C Ea. I Velvet Cakes, Chocolate, Raisin or Silver 2 for 15c mT I Country Club M ~M~ UttU I I tM.“^ sh Lb. 44:C CRACKERS Lb. 14c LARD OLEO CHEESE Pure Wondernut Fresh OkF 1 Cured r*<r* ir, JL fl <a(B xJrC LD. Pimento Cheese, Lb., 35c MILK 3 Tall Cans 25c I QUEEN OLIVES, CQ ; SCREEN, All-Metal , 24x37, n Quart Jars OtsSl Adjustable, Each Jt"C j LLEISCHMANN S YEAST, O Tanglefoot Fly Spray, Pint Can 59c p Cake JC Tanglefoot Sprayer 29c GINGER ALEICOFFEE bethesda Jewel Q A _ i French A 7 fl Pale 1 Hi* Extra lOp Brand, Lb..J<t/C Brand, Lb. . fS* I C | LEMON SODA . . 10c GOLDEN SANTOS, lb., 35c I I nAAT nrrn in MOON CHOP GENUINE I KUO I BEER 10c ORANGE PEKO, 1/4 -Lb. Pkg. .. . lOC I GRAPE JUICE, INSTANT POSTUM, jr 5 Country Club *..... wJC I 4-Ounce Can ZdC EGGS--iP3I cFLOUR .H: Tldl || 2-in-l Shoe Polish, Black, Brown, IO Northern Tissue TOILET I Ox Blood. Regular 15c Tin ' luC I PAPER, 3 Rolls /Ltd C jMayo nn a i “’1 Oc’^2sc Chuck Roast Shoulder Roast Lb. 22c Blade Short Rib ROAST RIBS ROAST 20c Lb. 14c Lb. 30c Lb. Veal Roast Lb. 28c Rib Breast or VEAL CHOPS STEW 28c Lb. 1 30c Lb. 20c Lb. I BACON c"- Lb. 34c j Boiled Ham Sliced Lb. 6Qc ! Minced Ham Lb. 28c 1 Pork Roast ™ “ Lb - 32c

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