Indianapolis Times, Volume 38, Number 14, Indianapolis, Marion County, 28 May 1926 — Page 19

MAY ' 1926

MARKET BASKET,

NOTE—The Times will pay $1 for each recipe submitted by a redder and printed in this column. One recipe is printed daily, except Friday, when twenty are givep. Address Recipe Editor of The Times. Checks -frill be mailed to winners. Write only one recipe, name, address and date on each sheet. SHELL FISH A LA NEW BURG Use two cups finely cut shrimp scallops, lobsters or crab meat, two tablespoons butter, one tablespoon flour, one cup milk, two hard boiled eggs, one teaspoon salt, cayenne pepper to one-fourth teaspoon paprika and one-fourth cup cider. If canned fish is used cover with cold water for twenty minutes and drain. Melt butter in a saucepan; add flour and stir -until smooth; add cold milk slowly amrboil until thick. Rub egg yolks through a sieve and add stirring until smooth. Add seasoning and finely chopped egg whites then the fish. Put all in- the top of a double boiler over fire for fifteen minutes; add the cider and serve. Florence McKee, 315 S.. Taft St. Indianapolis Heights. SWISS HAM Take the center or near center of a nice fresh ham. Cut about two inches thick, trim off fat and pound into it all the flour it will take up. Salt and pepper to taste. Put into a hot greased skillet, and brown on both sides quickly. Cover with water and cover vessel. Turn often untjfc tender—about two hours. i Mrs. R. P. Jett, Thorntown, Ind. FRIED NODLES / Two cups of sifted flour, three eggs, and salt to taste. Mix this together thoroughly as you would bread, roll out thin and allow to get partly dry, then fold and cut in thin slices. Have a quart of water boiling with salt to tastA Add noodles to this and cook fifteen minutes. Drain off water and when cool, put one tablespoon of butter and one tablespoon of lard in a skillet and allow to become hot. Add one good-sized onion chopped fine and fry until gulden brown. Add noodles to this and fry noodles on a slow fire until brown. Serve plain or with ffied bread crumbs. Mrs. Fred Stingley, 553 Holley Ave., Indianapolis. OWL EYES FOR LUNCH ) Four hard boiled eggs cooled, peeled and cut in half. Remove s’olk and mix with butter, salt, pepper. one large pimento and one tablespoon of French mustard. Fill the eyes again and serve with toast. Mrs. .Anna Deveese, 1004 S. Pershing, Indianapolis, Ind. CHERRY SALAD One pint cherries with juice drained off, one cup large peanuts -V'l----'. one-half cup sugar. Mix with mayonnaise and serve on lettuce leaf. „ Mrs: Arlo Wright, E. High St., Mooresville, Ind. CURRY POW DER PICKLES Slice fifty medium-sized pickles and cover with water. Add three tablespoons of salt and heat the pickles to almost boiling point. Remove from fire and let stand in this water three hours, then drain. Take one quart of vinegar, four cups of augar. one tablespoon white,mustard seed, one tablespoon black mustard seed, one tablespoon "celery seed, ©ne-haif teaspo’on curry powder. Put pickles in and bring to a boil. Can ' and seal. (One kind of mustard seed may be omitted if desired.) Mrs. P. M. Lewis, Jamestown, Ind. ESCALLOPED POTATOES WITH PORK CHOPS. pistes in a baking dish a layer of raw sliced tomatoes about one inch deep. Sprinkle with salt, pepper and a little diced onion. Add two more layers of the same. Place eight loin pork chops on top. Pour a pint of milk over this and bake in a slow oven about one hour. v Mrs. E. D. Lynn. 1320 E. Market St., Indianapolis, Ind. SUN GOLD COCOANUT CAKE Two cups sugar, one cup butter, four eggse, one cup milk, three cups patsry flour, three teaspoons ba&ing powder, one teaspoon vanilla and a pinch of salt. Beat the butter and sugar to a smooth cream. Stir in the well beaten egg y.olk and beat until very light. Sift dry ingredients together three times and add alternately with milk to first mix- * ture. Add vanilla and carefully fold t| the whites of the eggs- which fiave been bga ten to a stiff fro.th. Bake in layers in a moderate oven. Cocoanut Cream Icing—One can cocoanut( Southern style), two cups confectioners’ sugar, four tablespoons heavy cream, one-half teaspoon vanilla. Put the sugar in a bowl, add the cream a little at a time and beat steadily. Add vanilla. When the Icing is of the right consistency, spread over the tops and layers and sprinklO\heavily with cocoanut. Put together and ice sides, covering with cocoanut. Mrs. Horace Fergison, 18 S. Tremont Axe., Indianapolis.

Standard Meat Market 427 West Washington Street

Pure Lard lS^c Limit 4 Lbs. Creamery Butter, Fresh Churned 38c Boiling Beef 10c Chock Steak 15c Swiss Steak, Round and Loin 20c Pure Pork Sausage 17V^c Small Bottle Catsup. 10c Large Bottle 19c Fresh Eggs in Cartons ” 28c Bread 4y 2 c

Call in Your "&rder and Have It Ready. Circle 5037.

EGG YOLK SPONGfc CAKE •Five to- seven yolks, one cup of sugar, one-half cup of boiling water, one and ope half cups of flour, two teaspoon of baking powder, one teaspoon of lemon extract. Beat egg yolks until light lemon color, add sugar and cintinue beating, add boiling water while beating. Sift flour and baking powder together and fold into the mixture. Add flavoring and beat well. Bake forty-five to sixty minutes in moderate oven (325degrees F.) Ruth Glendy, Scottsburg, Ind. MONICA PUDDING Three tablftpoons s -of melted butt4r, two cups cf milk, one-half cup of flour, three eggs, one-fourth cup sugar, one-fourth teaspoon of salt, one-half teaspoon of vanilla extract. To make pudding heat one cup of milk. Add the other cup of cold milk gradually to flour. Then stir into boiling milk and stirring constantly while cooking for five minutes. - The mixture should be quite smooth. Remove from fire add butter, sugar, well beaten yolks, salt and vanilla. Lastly add the stiffly beaten whites of the eggs. Turn into a buttered baking dish and set in a pan half full of boiling water. Bake in a moderate oven for thirtyfive mifiutes. Serve with sauce. To make sauce melt one-fourth cup butter, add one-half cup powdered sugar, one-half cup of cream and one-half teaspoon vanillla extract and bring to boil. Mrs. Richard Smeltzly, North Vernon, Ind. SCRAMBLED TOMATOES To one can of tomatoes add two level tablespoons of butter, salt and pepper to taste. Add six eggs well beaten. Let it boil for ten minutes, stirring one wgy. Serve hot. " Miss Dora Brown, 1947 Alvord St., Indianapolis. DATE AND PEANUT PASTE N One cup stoned dates, one-half cup peanut butter, one teaspoon salt, one-fourth cup confectioners’ sugar. Wash and dry dates, put through food chopper, add peanut butter and salt. Mix and roll Into small trails. Then cover with sugar. Lay on plate to dry. This paste also makes a good sandwich spread. Mrs. O. E. Baker, 315 S. Taft St., Indianapolis. , SANDWICH SPREAD One dozen sweet pickles, pound boiled ham, three hard-boiled eggs, one-half pound fresh salted peanuts. Run all through food chopper and mix with mustard. Spread on fresh sandwich bread with lettuce leaves. This will keep several days in a cool place. Mrs. Mabel Ebert, 443-S. East St., City, s y APPLE JONATHAN ', Into a round baking dish put six medium sized apples, jyie cup of water. Make a short biscuit dough and cover the apples. Bake until apples are tender. Turn upside down on platter. Sauce: Into a heaping cup of light brown sugar stir thoroughly two rounded tablespoons of flour, two rounded tablespoons of butter, one-third teaspoon of salt, one-half grated nutmeg, one pint of boiling water. Cook untiLsmooth and serve hot over pudding. Mrs. Harry Marshall, 2709 Shriver Ave., Indianapblis. SUN PRESERVED STRAWBEIIf * RIES f Wasn berries by pouring cold water over them in'a colander so as not to crush them. Weigh the berries and sugar and use equal amounts of both. Put a layer of berries, then a layer of sugar In a kettle, shako over the tire until they start-.to boil, and boil just eight minutes. Pour into a large platter, put a glass over them (a window glass will do) and set In jthe sun until the juice gets thick- 44 ipe off the moisture as it collects on the glass. Do not heat again. Put in sterilized glass jars and seal or cover with parafine. Anna M. Anderson, 507 N St., Bedford, Ind.

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INDIANA’S LEADING CHAIN STORE GROCERS QUALITY FOODS—LOWEST PRICES—WfW PAY MORE? Pot atoeslf 10*39" BUTTER SC 43c SUGAR iLIO 62 c jgKfo R9B ■■ Hftx FINEST QUALITY OOL|S || Big 16-Oz. Loaves Lp gfl If Wr lU| 19 Wrapped—Regular 8c Value Z'9' # B H ■■ M M W 0 FLOUR BOWLENE §Bsr 8 C SOAP m 10 1 37Kellogg’s Bran Flakes, pkg...,. T . 10£ | Del Monte Peaches, No. 2 1 / 2 can ..25£ Shredded Wheat, Grape Nuts, 16<£ Scrap Tobacco, all brands, 3 j)kgs. Macaroni or Spaghetti, big 7-oz. pkg...s£ E-Z-Bake Flour, 24-lb. 5ack.";.,... .$1.40 Joan or Anr Kidney Beans, can.. ,10£ | Chili Sauce, 3 large 8-oz. jars 25£ BROOMS S 35 GINGER ALE sg“ 10° SUNBRITE Cl :r 319 ■ p Pecola Nut, Lb. 11 B gP BMB I Oak Grove, 30c Lb. ILJr 'Qffigr BuMRI I Save Conpons for rremlums New Potatoes, 2 pounds 15<* 1 Fould’s Macaroni or Spag., 3 pkg5....25* Astor Rice-*3 pkgs.-25<? Salada Tea, pkg • • 2CP Fig Bars, fresh baked, 2 lbs 25£ Table Salt, free running, b0x.,.......,. it Chocolate Drops, cream center, 1b....... | Mustard, large 32-oz. jar CAMPBELL'S r. ,j 3 1 25c CATSUP 'Ss 10< TOMATOES 3S3s2S Del Monte Spinach, No. 2Y 2 caa -20$ I Fresh Milk, pint bottle, 6<; quart...... 10^ Del Monte Sugar Corn, Nor 2 can... Calumet Baking Powder, 1-lb. can....28<4 California Sardines, large oval can.l2 1 Libby’s Apple Butter, No. 2i/ 2 can.... Gold Medal Asparagus Tips, can 15£ | Dill Pickles, large 20-oz. jar 15< WILSON’S tali Qc m MOHTE ““ IHe MILK o J V PEACHES -1U HHSAgfr P’S. vls‘ PsEt £ 25 c N'beaus 4 s 25 c Crystal White Soap Chips, large pkg. Cristell, pkg.. Gold Dust 25* Grandma Soap Powder, large pkg 15£ White Line Washing Powder, 3 pkgs. .10^ Octagon Laundry Soap, 6 bars. .25C Parlor Matches, 3 large boxes .10^ •Jap Rose Sqap, bar, 7Y 2 s\ Creme 0i1..6 >0 Toilet Paper, 3 1,000-sheet rolls 25^ fHFFFF dilc uurrLL &o^ T .. r ..30ci tv 1 IVORY = 3U9

THE INDIANAPOLIS TIMES

/ jmBL lmShbiA jJmKITjIjk IW itiUL /JV |^HEREECONOMTRULESj|

Cl ■■■ KELLOGG’S mgS oirii Flakes J r^2s* . / v TOASTIES

FOULD MACARONI SUGAR PURE CANE 10ii . 62c MILK A4P - 9c PALMOLIVE SOAP 3*™ 23c O’HENRY BARS 2.™ 15 BUTTER SILYERBROOK ] lb, 44c

OIjEO good LtTK m ’ ib - s® ( NUTLEY, lb., 200 j

STARCH r ARGO BRAND Pkg> ißc SARDINES DOMESTIC Caa 7c SOAP ' SWEETHEART ] Bar j

JELLO ™ T 3^2Sc

I PICNIC SUGGESTIONS • 1 SANDWICH SPREAD ft 15c OLIVES A& P Stuffed Bot - 23c PICKLES SWE B^r L . ‘ 25c MUSTARD " ' . 15c CHEESE FULL CREAM lb. 29c WAX LUNCH PAPER •* 5c WARD’S FRENCH DRESSING =< 19c SLICED BEEF -19 c MAYONNAISE ENCORE Bot 25c - VAN CAMP BEANS 3“• 1 23 c . HEINZ KETCHUP 16 C PEANUT BUTTER • 16c CRACKERJACK 4c

Potatoes WHITE COBBLERS 10 39*

| BEVERAGES GINGER ALE HYDROX 2 at. Bot*. 25c ASSORTED SODAS HYDROX £ Qt ’ Bot "’ 25c GRApE JUICE * pt COCA-COLA or ORANGE CRUSH ■’ 5c GINGER ALE CANADA dry- sot. - 19 c

LnxorFab 3“*25

I FRESH FRUITS AND VEGETABLES CANTALOUPES S 3 9c CUCUMBERS FANCY v 320 c RADISHES OR ONIONS 310 c LEAF LETTUCE 2 • 25c LEMONS ■ 30c PINEAPPLE 10c - ORANGES . 32c ONIONS NEW TEXAS , , lb. 5c

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