Indianapolis Times, Volume 38, Number 26, Indianapolis, Marion County, 11 June 1926 — Page 16

PAGE 16

MARKET BASKET

NOTE —The Times will pay $1 for each receipe submitted by a reader and'*'printed in this column. One recipe is printed daily, except Friday, when twenty are given. Address Recipe Editor of The Times. Checks will be mailed to winners. Write only one recipe, name, address and date on each sheet. FAVORITE PUDDING Yolks of six eggs, "one and one-half cups of sugar, onfr-half cup of butter, one-half cup of cream, one teaspoon of vanilla. Mix thqroughly and pour over pie crust covered with cherries. Bake for one hour. 1 Serve with whipped cream. Mrs. .1. E. Bissonelte, 2614 Brookside Park, N. Drive, Indianapolis. TEAROOM CAKE Ope cup sugar, one egg, one cup sweet milk, two cups of flour, one level teaspoon soda, one heaping tablespoon butter, three tablespoons of cocoa. Cream sugar and egg. add part of the milk, then add flour. Dissolve soda in the balance of the milk and add to other mixture. Llelt butter in saucepan and stir in cocoa, then add to the batter and bake in moderate oven. Mrs. L. C. Toney, 257 Blinn Ave., Frankfort, Ind. TOMATO SALAD Peel six ripe tomatoes. .Cut a slice from stem end‘and scijop out the heart. Sprinkle inside of tomato cup with salt. Invert on plate and set in ice box. Chop the tomato hearts, one cup cold boiled chicken, one-half cup cucumbers, one-fourth cup nut meats and add about one-fourth cup mayonnanise. Mix thoroughly, till tomato cups with the mixture and serve on lettuce leaves with mayonnaise on top,. Mrs. Ruth Quinnetto, 902 S. Missouri St„ Indianapolis. RHUBARB CAKE One and one-half cups sugar, one and one-half cups cooked rhubarb, one-half cup lard melted with hot rhubarb, one teaspoon each ground cloves, cinnamon and allspice, two teaspoons soda scalded with one cup

Selected Over All Others t for 3000 famous Chain Stores

The selection of Buckeye Malt as the only brand that one of the leading chain stores will handle is most significant. For, Buckeye was chosen from hundreds of available brands. From each test, it came out victor, and so proved that it merited selection. Thus, adherence to high standards, together with the seasoned experience of master maltsters, have combined to make Buckeye the

8 JB Jr m\E 8r Hft <3=iz MALT EXTRACT

GUARANTEED BY THE BURGER BROTHERS COMPAANY, CINCINNATI. MASTER MALTSTERS SINCE 1874.

boiling water. Stir the above ingredients into three cups flour. Addthe soda and boiling water last of all. Put in a greased and floured pan and bake about forty-flve minutes. Mrs. Eura E. Coffman, 314 South C St., Thorntown, Ind. ITALIAN LETTUCE Shred lettuce and place in large bowl. Pour two tablespoons of sweet olive oil over this and toss lettuce until thoroughly mixed. Add four tablespoons of lemon juice or vinegar. Toss again and add salt to taste. Be sure to pour the oil on first, as it keeps the acic\ from eating into the vegetable cells and betcoming too strong. Mrs. H. J. Spurgin, Route 4, Box 353, Indianapolis. ICING FOR CAKE Juics of one lemon, one cup granulated sugar, one beaten egg. Beat mixture thoroughly and cook in double boiler until thick. When cold spread on cake and dust heavily with confectioners’ sugar. Mrs. L. G. Karst, Morgantown, Ind. CELERY AU GRATIN One cup cooked celery, one tablespoon butter, one tablespoon flour, one-ha’f cup milk, three tablespoons grated cheese, one-eighth teaspoon paprika, one-fourth teaspoon salt. Cook celery!, in small amount of water until tender. Melt butter, add flour, blend well; all milk, pepper and salt, and cook until it is of the consistency of. a thin white sauce. Add the cheese while it is still hot. Then add the celery, cover with buttered crumbs and place in a hot oven for fifteen minutes. Mrs. E. Inman, Speedway City, Indianapolis CANNED BERRIES This receipe is good for strawberries, raspberries, or blackberries. Dissolve one teaspoon of constarch in one cupful of cold water. Add one pint of sugar and boil this together for a few minutes. To this add one-half gallon of berries and

boil fifteen minutes. Place in sterilized jarc and seal. The. syrup prepared in this way takes up the juice and the berries hold their natural color. Ruby Ellett, Box 103 CoatesviUe, TAPIOCA DATE PIE Four tablespoons of minute tapioca, two cups of milk, one-half cup of sugar, one-eighth teaspoon of salt, two eggs, one-half pound of. dates, one teaspoon of vanilla. Put the milk in a double boiler. When at the boiling point put in tapioca, let boil ten minutes, then add sugar, salt and yolks of eggs beaten together. Stiv in the chopped dates and cook until it thickens. Remove, from lire, add vanilla, put in baked pie shells, cover with egg whites, which have beaten stiff with four tablespoons of sugar, return to oven to brown. Mrs. Hazel McLaughlin, 1318 S. Talbott Ave., City. C HICKEN WITH PARSNIPS Wash scrape and quarter parsnips and parboil for twenty minutes. Clean chicken and split down back. Place in dripping pan skin side up. I,ay parsnips around the chicken and sprinkle with salt and pepper. Add a lump of butter the size of an egg. or two or three slices of pickled pork, and enough water to prevent burning. Bake in oven until chicken and parsnips are a delicate brown. Serve chicken separately on a platter and pour gravy from pan over parsnips. Mrs. R. W. Roberts, 421 N. West St., Lebanon, Ind. JUNE MACEDOINE Cook equal portions of tiny carrots -{scraped), new peas and tiny onions. Season to taste, add a liberal amount of butter and use as an accompanying vegetable or arrange as a garnish for a dish of chops, croquettes or steak. Mrs. Anna Lanigan, 1102 Naomi St., Indianapolis. , ALMOND TORTE One pound powered sugar sifted once, eight eggs, two cups bread crumbs ground fine through food chppper, one level teaspoon of all spice, one-half teaspoon of cloves, one teaspoon of baking powder, one

unquestioned leader in the malt extract field. We invite you to try Buckeye. No matter what brands you have been buying, you owe it to yourself to try this fully guaranteed malt which has been so signally honored by the most careful chain store buyer in the country. Buckeye is sold everywhere •

JL XIXLi -LIN -UIAIN Air'UJLliS JL IiXLEK

tablespoon of water, one-fourth pound of almonds ground fine. Mix yolks with sugar, stir to a creamy consistency add water, then the bread crumbs, nuts and stiffly beatten whites of eggs. Mix and bake in layers in moderate oven. Filling; One cup inilk, one-half cup sugar, one egg, one tablespoon cdmstarch. Cook in double boiler like a custard add almond flavoring and put between layers. Frost top with white icing. Mrs. O. 11. Schulz, 4732 Cornelius Ave., Indianapolis. ** PINEAPPLES The last iveek that pineapples will be reasonable. CAN THEM NOW! W. E. Varin Distributor 229 E. Maryland St.

Standard Meat Market 427 West Washington Street

Pure Lard 16V2C Limit 4 Pounds Creamery Butter, Fresh Churned 38c Boiling Beef 10c Chuck Steak 15c Swiss Steak, Round and Loin 23c Pure Pork Sausage 17Vgc Best Grade Catsup . . 10c Fresh Eggs in Cartons 28c Bread 5c Cream Cheese 25c

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

Wyon’s Golden Rule City Market Stand N'<*. 106. L'nder Tomlinson Hall t Homemade Food Products Do not confuse these products with the many so-called home-made food products. Ours are real home-made —true to name. Let us prove It to you. Oven Baked Beans.. With Ham, Potato Salad, Doughnuts, C'up Cakes, Etc. Special for Saturday Old-time Apple Preserves, 1b..15<J Old-time Seedless Plum Preserves \ 25<* Also Strawberry, Prarli, Pear Preserves, Raspberry Jam, Jellies In glass or bulk. We also handle 'Williams' Superior home-made Buns and Yeast Doughnuts.

TRY A WANT AD IN THE TIMES.

Veal Breast 15c Choice Veal Roast. . ,20c Veal Chops 25c Fresh Picnic Hams, Whole 23c Shoulder Pork Chops 25c Spare Ribs Ilf 1 /*}c Shankless Smoked Picnic Hams, 4-6 Lbs 25c Our Own Standard Brand Best Bacon 25c Machine Sliced 30c Try Our Special Steel Cut Coffee 30c

STAN ■ '■ ■ * - - 1

NEW STORE —23rd and Dearborn Sts. —OPEN TODAY SUfifIRJATO BUTTER 3S 43 ■JKO’ S m ■m m '/yLb. Print,, Lb. 5.5? SMB JMk ■ 1k.%, GOLD MEDAL O 4 QQ ROUR.=s uTrpjjft. KpH ■ |p&k FINEST QUALITY Kfl DDtnn Bi * 16 -° z - Loaves £(* Jra HIT HI Wrapped—Regular 8c Value m | v In m 8 WHY PAY MORE? BEANS "SI 2 i lfr CHIPSO HHI 18 c CfiAD - c wh?te l 1 f| § QCc vyni |§r*...4i2sc| iyMW. Kellogg’s Bran Flakes, pkg. .10^-1 Joan of Arc Kidney Beans, can.. .*•. .10^ Post Toasties or Kellogg’s pkg .9 V 2 ? Sunsweet Prunes, 2-lb. pkg..... 25? Shredded Wheat, 10<S Grape-Nuts, IB<* Chocolate Drops, cream center, lb 15^ Macaroni or Spaghetti, 7-oz. pkg -5? | .Del Monte, No. 2*4 can ............. ’2sff SWfIWOWN 29. SOAP rose 3i 19* ifT D Ts make jelly E? 5 U jm - BOTTI - E 4J C g% 1 If® Pecola Nut, Lb. A Bli_Sr HI Oak Grove, 30c Lb. I /I 1C 0h Henry Candy, 2 bars 15£ Fresh Milk, qt. bottle, pint G<Scrap Tobacco, all brands, 3 pkgs E. Z. Bake Flour, 24-lb. sack • .sl.-40 Fruit Salad, tall can ...20? Dill Pickles, large 20-oz. jar .......... 15? Del Monte Peaches, buffet size, can.... 10? Fig Bars, fresh baked, 2 lbs „ 25? MILK Compound 3as 24* LARGE JUICY NEW TEXAS NEW STRINGLESS LEMONS ONIONS BEANS 25c Pm- 5c u- 1 21/ 2 C “• TOMATOES H 3 £ 25? Michigan Navy Beans, 4 lbs •• 25£ I Jelly Glasses, dozen Sweet Potatoes, large can ..... 12 V 2 ? Quart Mason Jars, dozen .. .85C Bananas large ripe fruit, 3 lbs .25? Jar Rubbers, heavy, dozen 5? California Sardines, large oval can. .12V 2 ? | Libby’s Apple Butter, No. 2 V 2 can... .20? ILSON’S TALL Q c p HILI Lg T/2 MILK Jlf Sauce i c PBft.glfrCgS.SlQ. CKUKIO” IMene S 8‘ Crystal White Soap Chips, large pkg. Jet Oil Shoe Polish, bottle 10 ? Grandma Soap Powder, large pkg 15? Cristell, pkg., 8£ Gold Dust, large, 25? Sunbrigbt Cleanser, 3 cans ••••.• 10<* Parlor Brooms, 4-sewed, each 35£ White Line Washing Powder, 3 pkgs.. Toilet Paper, 3 1.000-sheet rolls 25? rOFFFF JRc liUrrLL fsarngi W 1 BRIL L 0 c ®nhig e 8c

JUNE 11, 1