Indianapolis Times, Volume 38, Number 62, Indianapolis, Marion County, 23 July 1926 — Page 15

JULY 23, 1926

MARKET BASKET

“ORPRUNE” PUNCH Three lemons, two oranges, one ■bp prune juice, one cup blackberry syrup, ice water to make two gallons. Wash berries and place in sauce pan with granulated sugar and enough water to start to boil. Boil twenty minutes. Draw one cup juice off and add one cup prune juice. Then add fruit juices and ice water. Sweeten to taste. Pour over block of ice and serve. * Mrs. Mae Steinmetz, 934 E. Morris St. Indianapolis.

POTTED LIVER Wash and cut up two pounds of beef liver. Cover with cold water, let come to a boil and simmer until ttnuer. Press throough a potato Tleer, add one-half cup of soft butter, one-half teaspoon of salt and a dash of pepper. Beat the above mixture to a smooth paste. Mince a good sized onion and a few sprigs of parsley and stir into the mashed liver. Put in jars in a cold place. Will keep for some time. Miss Murthabelle Cook, 2746 N. Chester Ave. Indianapolis, Ind.

CHILDREN’S LOLLYPOPS One cup sugar, one-fourth cup corn syrup, three-fourths cup of •vtater, eight drops oil of cinnamon, -red coloring. Put sugar, syrup and water in a saucepan and cook, stirring until sugar is dissolved. Continue cooking without stirring until the temperature 310 degrees F is reached or until a little becomes very brittle in cold water. Remove from fire, add coloring. Pour into greased moulds and as soon as they begin harden insert the sticks. Remove m moulds Ijefore they are completely cold. ’ Miss Phyllis Thurman, 710 E. Sixty-Third St., Indianapolis. GREEN IfOMATO PIE , Slice four or fire good sized tomatoes and place in a pietin which has been lined previously with pie crust covered with a little flour and spgar sifted together. Place more sugar on top of tomatoes (about one

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cupful in all) a little more flour. Place bits of butter over ingredients. Add two spoons of good cider vinegar, one spoon of lemon extract and one-half of a grated nutmeg to the tomatoes. Lastly, add one-half cup of hot water. Cover with an upper crust. Cook in moderate oven until tomatoes are done. Mrs. L. J. Homan, 915 Stillwell St., Indianapolis. FRIED PUMPKIN BLOSSOMS Soak blossoms'over night in mild salt water. Roll in flopr and fry in deep fat for breakfast.' They may be dipped in fritter batter and fried, same as other fritters. The Japanese use chrysanthemum petgls in the same way. Mrs. Eva Dishbrow, 314 E. Ohio St., Greencastle, Ind.

Stuffed Sweet Peppers Six sweet green peppers, one onion, finely chopped, two tablespoons of butter substitute, onefourth cup chopped mushrooms, onefourth cup chopped ripe olives, one-third cup brown sauce, three tablespoons bread crumbs. Cut peppers into halves lengthwise; remove seeds and parboil in salted water ten minutes. Cook the onion in the butter substitute three minutes; add mushrooms, cook three minutes, then add brown sauce, olives and bread crumbs, and salt to taste. Drain the pepper well and fill with the mixture. Sprinkle with crumbs and bake ten minutes. Serve on toast with brown gravy or cream sauce. Essie Martin, 561 N. Belmont Ave., Indianapolis, Ind. ORANGE WHIP PIE One-half cup sugar, one orange, four egg yolks, one pint whipping cream, one level teaspoon cornstarcji. Line deep pie tin with rich pastry, prick with fork to let air out, brush with egg mixture and bake in a hot oven. S@#aside to cool. Whip egg yolks light, add sugar which has been mixed with cornstarch, then juice and grated rind of orange. |

ASSURE fullest S pleasure at luncheon or tea by serving your guests Furnas Ice Cream. Many delicious flavors to select from, in brick or bulk.

Cook until thick, then cool. Whip cream and swetten slightly. Fold one-half of it into above mixture after it has become perfectly cold. Turn this out into the shell and heap remainder of whipped cream over the >op. Filling should be very cold, therefore should not be put together until just before serving. Sylvia Bills, Bargersville, Ind. CROWN LAMB ROASTS Have a four of five pound rib lamb roagt skewered to represent a crown. Add seasoning and a little water and bake twenty-five or thirty minutes in a hot oven. Serve with a mound of hot mashed potatoes in center and garnish with peas around the edge. With a salad and desert this makes a complete dinner. Mrs. J. T. McCune, 3119 N. Meridian St., Indianapolis. PAN O CHAT A FFY One cup brown sugar, one cup granulated sugar, one-half cup milk, one tablespoon butter, one cup nut iflCats, one teaspoon vanilla, onesixteenth teaspoon salt. Mix sugar, milk and salt, add water and boil until a little will form a soft ball in

PEMIAN^I IAVOREoW Purilam i Malt , V RICHEST J ffl BEST W JjUST TRYJT H twk ask ant B D£ALtER vM

EVERYBODY needs wholesome food, fresh air and sunshine. Old Sol, however, is often a bit too sincere in his efforts to make life more livable. On such days, isn’t it pleasurable to look forward to that morrient when you can enjoy a delicious, cooling, refreshing dish of ice cream? And to insure the utmost enjoyment, it must be Furnas Ice Cream the cream of quality, and the choice of the discriminating. N FurnaS - ICE CREAM “The Cream of Quality”

THE INDIANAPOLIS TIMES

cold wajpr. Add butter, vanilla and chopped nuts. Cool and beat until thick. Spread on buttered pan and cut into squares. Mrs. Ethel Ashlock, 320 S. Missouri Ct., Indianapolis. POTATO PUFF Beat two cups mashed potatoes, two eggs (beaten separately) and one cup of cream until the mixture is smooth and light. Add two tablespoons of melted butter and onehalf teaspoon salt. Pour mixture into a buttered baking dish and bake in hot oven until it is well risen and brown. Mrs Jeanette Roberts, 924 Highland Pi., Indianapolis. SWEET WATERMELON PICKLES Peel watermelon rind, eliminating pink pulp. Soak for two hours in cold water, using two teaspoons of powdered alum to one quart of water. Rinse and steam until you can pierce with a toothpick. Cover with cold vinegar, to ascertain how much vinegar is needed; then drain the rinds and set aside. To each pint of vinegar add on© pound of sugar.

Standard Meat Market 427 West Washington Street MEAT IS CHEAPER

Pure Lard I6V2C Limit 4 Pounds Creamery Butter, Fresh Churned 38c Boiling Beef 10c Chuck Steak 15c Pure Pork Sausage l7y 2 c Smoked Picnic, 6-8 Pounds 25c Rib or Loin Pork Chops 27y 2 c Cream Cheese 25c

1 two tablespoons of whole cloves and two tablespoons of stick cinnamon. (Put the spices in cheesecloth bag). Let boil fiye minutes. Put the rind in and set over very low fire for two hours, then bottle. Be careful not to get the rind too soft when steaming, as it cooks more in hot vinegar. \Mrs. Inez Fields, 144 E. Main St., Mooresville, Ind. BAKED SWEET POTATOES Pare sweet potatoes and place them in the bottom of a greased roasting pan. Place pork chops on top of the potatoes. Place roasting pan in top of hot oven in order to brown the pork chops. Brown on one side, turn the chops and brown on other side. Remove the roasting pan from oven, sprinkle the chops with salt, pepper and powdered sage. Add a little water, cover and return to the oven. Bake for one hour until the potatoes are tender. Remove the chops to the center of a platter and surround with the potatoes. Mrs. Frank Bany, R. R. 5, Box 641, Indianapolis, Ind.

Fresh Eggs in Cartons . 28c Veal Breast 12*/gc Choice Veal Roast 17y 2 c Veal Chops 25c Shoulder Pork Chops 25c Home Made Frankfurters 15c Pig Tails 10c Hog Liver 5c Try Our Special Steel Cut Coffee 30c

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An Indianapolis Institution Why Pay More ? POTATOES lIH *3sc diittcd i™' yiOc PU 1 i tlf Tj SUGAR 10 65 c POST TOASTIES 4% „ AF or KELLOGG’S i ri Aiig) ,ndia s*.?™ dard 09 rLUUR 150 ™ I^! §Pfl |1 H FINEST QUALITY BH I# gU? Lfl II Large 16-Oz. Loaf L.f J ll® gs §4 |I Wrapped—Regular 8c Value wmr @1 M mm 0 O why pay more? SOAPI? 10137' t Sunsweet Prunes, 2-lb. pkg„„ I Macaroni or Spaghetti, big 7-oz. pkg 5^ Del Monte Peaches, No. 2y 2 can 25£ Shredded Wheat, pkg TO^ Scrap Tobacco, all brands, 3 pkgs..„. .25£ Chilisauce, large 8-oz. jar ~.7% Kellogg’s Bran Flakes, pkg. Br | Waukesha Pale Dry Ginger Ale, h0t.,.,. 10^ BANANAS £ 4^ SWANSDOWN g P OLEO £ 20 I ~ a, LARD £ Iklgg Del Monte Fruit Salad, tall can Peas, Corn, Tomatoes, 3 No. 2 cans 25^ Del Monte Spinach, large No. 2% can. Free Running Table Salt, box. .4£ Campbell’s Pork and Beans, 3 cans.. Joan of Arc Kidney Beans, can i.O£ Campbell’s Tomato Soup, 3 cans Libby’s Appplebutter, large can . . 20£ MILK 24c —JARS m? 78® 3S C MOPS 38c as 28c Sardines in Tomato Sauce, oval can.l2y 2 £ Jar Caps, doz., 24£; Jar Rubbers, doz. Van Camp Pork and Beans, 3 cans.. Fig Bars, fresh baked, 2 lbs. .......25£ Mixed Vegetables, can Calumet Baking Powder, 1-lb. can ~,..28^ Del Monte Sugar Corn, No. 2 can Fresh Milk, pint bottles, quart 10^ CERTO -• 25c I FAB 19c W'^l n k s -9cIPb a u n J'’lsc Cftisyjs. 10clP ,l g E 3B-19c Grandma Soap Powder, large pkg.. Parlor Brooms, Gold Du5t......25^ Crystal White Soap Chips, large pkg. Kitchen Klenser, 5 cans .25^ White Line Washing Powder, 3 pkgs. Sun-Brite Cleanser, 3 cans, .r 10< Creme Oil Soap, bar, G< Sweet Heart, Toilet Paper, 3 1,000-sheet rolls 25fi OLD DUfCH^25c anrrrr jack ps^* 1 a a Cllr FEE 4ll c

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