Indianapolis Times, Volume 38, Number 50, Indianapolis, Marion County, 9 July 1926 — Page 11

JULY 9, -1926

MARKET BASKET

NOTE —The Times will pay $1 for , each recipe 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 rnailed to winners. Write only one recipe, name, address and date on each sheet. DIXIE BISCUIT Two eggs, two cups milk, one teaspoon of salt, three pints of flour, five tablespons of lard or butter, two tablespoons of sugar,'one yeast cake. At 10 a. m. melt shortening, add milk, salt and sugar. Heat this mixture until lukewarm. Dissolve yeast in one-fourth cup warm water and add. Beat eggs and add. Sift flour twice and add, stilling until smooth. Cover and keep in warm place and let rise until 4 p. m. Then mix lightly and roll one-fourth inch thick. Put in two sizes. Put smaller ones on top of each large one. Let rise until light (about one and onehalf hours) and bake ten to fifteen minutes in moderate oven. Mrs. Little Le Fro, 1055 S. Sheffield Am, Indianapolis, SOUR CREAM PIE 1 One cup sour cream, one cujj sugar, *one-half cup chopped raisins, one-half teaspoob cinnamon, half teaspoon cloves, one-fourth teaspoon nutmeg, one heaping tablespoon of cornstarch or flour, yolks of two eggs well beaten. Blend thoroughly and bake in one crust. Whep baked and cool, beat white of two eggs and when stiff beat again with two tablespoons of sugar and place this meringue on pie. Brown in oven. Crust and filling cal be cooked separately. >" Miss Margaret Dwyer, 230 Minkfer St.. Indianapolis, Ind. HASTY PUDDING Boil together two and one-fourth cups of boiling water, one cup of sugar, one tablespoon of butter for ten minutes, adding one teaspoon of vanilla when taken from the stove. Mix together in another bowl, one-half cup of sugar, one-half cup sweet milk, one teaspoon of baking powder, one teaspooAof butter and enough flour to make a stiff batter. Drop by spoonful into cooked sauce and bake in moderate oven until golden brown. Serves six people. Mrs. R. H. Sachs, Box 82, Amo, Ind. HEIRT STEW Wash and cut into small cubes two pounds of hog hearts. Add water and boil until tender. When well done make a sauce by stirring four tablespoons of flour with sufficient milk or cream to form a thin paste; add one-half pint of milk to this and butter size of walnut. Salt and pepper to taste. Drain hearts from water and add the sauce. Let boil a few minutes and serve hot. Mrs. W. A. Kinkead, 1118 Congress St. Indianapolis, Ind. CREAM OF POTATO SOUP Boil six .large potatoes until well done. Pour water off, but save it. Mash potatoes thoroughly and add the water gradually, then add one quart of milk and a large lump of butter, salt and pepper to tast and put back on stove. When hot serve with buttered toast or crackers. Miss Viola Kulpinski, 27 Frank St., Indianapolis. SALOMON OMELETE One-half can of red salmon, four eggs, four tablespoons boiling water, nutmeg, salt and pepper to taste. Beat egg until light, add salmon minced and drained, seasoning, and lastly, hot water. Put into well buttered pan and cook until firm. Serve with toast. Miss Lavonne Fetty, Cicero, Ind. CHERRY JAM Seed one pint of cherries and run through food chopper. Add one pound of sugar and let boil for fifteen minutes. Seal while hot ./ Mrs. L. E. Bell, 549 Warren Am, Indianapolis.

\\ f^jnStyaT'')) W /J \\o —iw 11 Keep Your Clothes Looking Like New Preserve the shape and fabric of your clothing. t Keep the freshness and color by frequent” Greggorizing this special process of thorough cleansing that your clothing look better and last longer. Call DRexel 5050 ’ * > Inc. Indianapolis

CARROT SALAD Dissolve one-half package of lemon gelatine In one-half pint of hot water and put aside to cool in a shallow pan so that it' may be cut into small cubes when stlfT. Gra,te one cupful of fresh carrots, add one-tablespoon of grated onion and one-half cup of finely minced celery. Mix all this with salad dressing and let stand In r. cool place an hour to season. When ready to serve alterntte heaps of the cubbd lemon gelatine with the carrot mixture on lettuce. Put ,a spoon of mayonnaise on top and serve. Mrs. Flosie Wilck, 3314 E. New York St., City. PLAIN WAFFLES One and one-half cups of bread flour, two teaspoons of baking powder, two eggs, one cup of milk, two tablespoons of melted shortening, one-half teaspoon of salt. Sift, together- the flour, baking powder and salt; beat yoiks; pour the milk into them and add mejted shortening. Stir this into the dry ingredients, then fold in the egg whites beaten stiff. At this point beat the mixture with a sppon or wire whisk until it is full of bubbles. Bake on waffle iron until golden brown. Mrs. Mao Dye, 2108 English Am, Indianfcpolis. FRUIT SALAD DRESSING Juice fi>om one can of pineapple and juice of one lemon, two eggs, four tablespoons of sugar, one heaping tablespoon of flour. Mix flour and sugar to a smooth paste with a little of the juice, then add beaten eggs ahd balance of pineapple jpice. Cook in upper part of double boiler, stirring constantly until thick. When cold add about one-third as much whipped cream., .Mrs. Herbert Spring, R. R. O. Box 677 B, CityV PINEAPPLE TRIPP LE One small can of grated pineapple, three-fourths cup of sugar, juice of one orange, one-half pint of cream whipped. Dissolve one package of lemon gelatine in one pint- of boiling water. When cool, add pineapple which has been cooked a little with the sugar. Allow this to stiffen some. Beat the cream and add gelatine and orange,,juice. Plaoe on ice until firm. Mrs. William H. Rhodes, 813 N. Riley Ave., Indianapolis.

: xpv l| ' . |; First Choice of the Nation! H ' ' • fi || High quality made Buckeye the leading malt extract of the country. High quahty consistently held J'J to is daily making for it new gains in popularity. | How else could Buckeye have won, and held for seven years, first place in volume of sales? Try Buckeye not because it is guaranteed (though it is) —not because it is the leading brand X# (it is that, too) —nor because it is the seasoned product of a half century’s expert improving (and it is). Try it because of its richness, its extraordinary flavor, its wholesome, healthful purity. By actual experiment it has been found that the 21-2 pound can of buckeye is much to be preferred •if to 3 pound cans of ordinary malts. | hop flavored or plain—•lvf?Xv/XVA*I 7AWV^ ,V "it’s wonderful stuff’ . pi i GUARANTEED BT THE BURGER BROS. COMPANY CINCINNATI MASTER MALTSTERS SINCE 1874 itea— i— - ' ......j

QUALITY—VARIETY—ECONOMY—EVERY DAY Whatever cut of meat you may choose at a Kroger Meat Shop, you are assured of the finest quality money will buy. For Kroger handles only the best, and through the operation of 59 shops can offer the lowest prices in the city. Make a trial and see why so many of the most discriminating housewives in the city regularly take advantage of Kroger opportunities for securing highest quality at the lowest price. Smoked Picnics Lean Lb. 26c Chuck Roast nppp RIB ROAST Pound .. 18c rC r r Pound .. 30c Shoulder Roast Blade Roast Pound .. 23c Short Ribs Lb. 14c Pound .. 21c BACON s u- 37c Loin Roast* vw a w Shoulders Whole Pound.. 30c y m A I Pound .. 22c Boneless Veal Y Breast or Stew Pound.. 30c Rib Chops Lb. 32c Pound . . 22c Spring Chickens H, Lb 49c Boiled Ham, Lb 75c Braunschwiger, Lb 34c Baked Loaf, Lb 30c Frankfurters, Lb 25c Minced Ham, Lb 30c Bologna, Lb 20c

THE INDIANAPOLIS TIMES

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Red Ripe, Georgia, Fine Flavor Average wA WATERMELONS V 4< c Every Melon Guaranteed Pounds Eating Large, Fancy Freestone New PLUMS Peaches APPLES Sweet Flavor Fancy Transparent^ 3 Lbs. 29c 4 Lbs 25c 2 Lbs loc Home-Grown Fancy j Home-Grown Carrots 2 Bun. 9c ! Celery 2 for 15c | Cabbage 3 lbs. 10c Fresh Hot House | Green BEETS 2 Bun. 9c Cucumbers 10c Ea. ONIONS 3 for 10c BANANASHI4^2Sc Hot House Fancy, Crisp Iceberg Solid Heads Tomatoes 2u 25< LETTUCE _9< Black * Large, Juicy, 360 Size Fresh Sugar Raspberries 2 Hoxt-H 25c Lemons 25c Doz. | CORN 3 Ears 10c Fancy White Cobbler U. S. POTATOES srlO 43c SUGARio^T® Pints, Dozen Mason Square ' Quarts, Dozen, 65c JARS 79c Jar Rubbers, Dozen 6c Jar Caps, Dozen 24c Jelly Glasses, Doz 37c | Parawox, Lb 9c RIFFTFR OLEO LARD * 1 I-il\ Wondernut Good Luck Pure 43C Lb. Lb 20 c Lb 29 c 19C Lb. ft /ITT 'Wf WILSON fl Country Tail O IVIIL.Iv TALLCAN 7C ciub o c *“ZD c IT I ITO 24b - $1 - 19 2 B*t 23 rLUUK “ y l* Medal 1 = ✓N CR ACKERS layer cakes s -“ u. j4c ft” 25c ft:? 35c EGGS I-29c | Cheese E 27c DELICIOUS SUMMER hDIMFC KisJr&u::: lA_ UKilmj SSftttS:: lUc Moon Chop *1 L' A Best for Vj-LB. Orange Peko JJ Iced Tea Pkg. Pkg. OC* Jello Ice Cream Powder, Pkg., 10c Ice Cream Salt, 10-Lb. Bag 18c coi ntut ci.cn Beans, Country Club, 2 Cans—lsc Apple Butter, Large Jar 25c CORN FLAKES IF 10c BREAD aBc 4c SOAP H 38c 6b® 25c

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