Indianapolis Times, Volume 38, Number 110, Indianapolis, Marion County, 13 August 1926 — Page 15

AUG. 13, 1926

MARKET BASKET

f CRACKER EGG PIE |>\n hour before you get ready to ake your egg pie, crumble three soda crackers very fine. Place a half cup of sweet milk over them so they will become soft enough to mash. Beat two eggs well; add one cup milk one-third cup sugar to first mixture and any desired flavoring. Neither starch nor flour is required. Pour mixture into a pastry lined tin and bake. Mrs. Alice Hall, Spencer, Ind. CORN TLMBAI.ES One cup thick corn pulp scraped from fresh corn, one tablespoon melted butter, one-half teaspoon salt, one-fourth teaspoon paprika, yolks of two eggs and the stiffly beaten whites of two. Mix in order given. Bake in greased cups set in a pan of water in a moderate oven about thirty minutes, taking care the water does not boil. When set, invert on hot platter. Nellie R. Crawford, 1644 Central Ave., Indianapolis. LUNCH EGGS Four poached eggs, four thin slices of boiled bam, four slices of buttered toast. Frizzle the ham in hot butter and place a slice on each piece of toast. Add a poached egg / ai)d pour over thft whole thing a cheese sauce made of one tablespoon melted butter, one tablespoon flour, one-half teaspoon of salt, a dash of' cayenne. Blend well over the Are and add to this one-half cup of milk Abated. Add one-half cup of grated and one-half teaspoon Worcestershire sauce. Garnish with sprigs of parsley to strips of pimento. Miss Marguerite Robinson, 436 La Salle St., Indianapolis. FRIED TOMATOES Slice green tomatoes thin, let soak in salt water one-half hour; drain off water and roll tomatoes in flour. Fry in half lard and half butter until brown. Sprinkle with sugar and serve hot. Mrs. Alonzo Ayres, 204 Julian St., Rushviile, Ind. SOFT SPONGE MOLLASSES CAKE One-half cup of lard or butter, onehalf cup molasses, one-half cup sugar, two cups of flour, one-half cup of boiling water, two eggs, one teaspoon of ginger, one teaspoon cinnamon, one teaspoon soda dissolved in one teaspoon of water. Beat butter and sugar to a cream, add the well beaten eggs, then molasses and ginger, cinnamon, soda and flour. Add the boiling water last. Beat thoroughly and bake in a slow oven. Mrs. Romder, 125 N. Shelffield Ave., City. CHEESE PASTE FOR SANDWICH Three-fourths pound , snappy cheese, one teaspoon mustard, one egg, one cup milk. Beat egg, add

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Mue Bfibbon Slop Flavored and Plain Matt Extract *—with the yellow label, has a color that is all its own. And the quality of BLUE RIBBON is as SURE as the color of the can is distinctive. Its pure form warrants the claim that for every purpose to which malt extract is put, BETTER results will be had with BLUE RIBBON. There is more BLtyE RIBBON sold than all other brands put together, you know quality,tells! Blue Ribbon is used in baking and in making nonintoxieating beverages, such as malt fizz, malt lemonade, malted milk and malt cocoa creme. Distributed by Schnull & Cos. At Your Grocer

CHICAGO AND RETURN \ Children 5 and Under 12 Years—s2.oo Saturday Night, August 14 Special train of all-steel equipment will leave Indianapolis 11:00 p. m., arrive Chicago 6 a. m.; returning leave Chicago (Central Station, Michigan Ave. and Roosevelt road) 6:15 p. m. Central Time (7:15 p. m. City Time) Sunday, August 15, arrive Indianapolis 11:55 p. m. \ BASEBALL Chicago, "White Sox” vs. Detroit "Tigers” City Ticket Office, 112 Monument Circle, Phone MA in 0330, and Union Station. PhOWe MA in 4567. J. N. Lemon, Division Passenger Agent . BIG FOUR ROUTE

mustard, then milk. Break cheese into double boiler and melt; stir other ingredients in slowly and cook until thick. This will keep a long time in a cool place. Mrs. Orla Price, 2618 E. Tenth St., City. BUTCHER S MESS One pound of pork liver, one pound pork hearts, one slice of fresh side pork, salt and pepper to taste. Cut all in small cubes and stew until tender, leaving enough broth to cover. To the broth add enough flour dts'solved in water to make a gravy of the desired thickness. Miss Maribelle Thorp, S 344, Edgehill, Indianapolis. APRICOT SANDWICHES Drain stewed apricots and press through a sieve. Add to the pulp an equal amount of cream cheese. Mix well, using mayonnaise to secure right consistency. Finely chopped nuts may also be added if desired. Spread between thin slices I of buttered bread. Bonnie McClure, 429 E. Eleventh St., Bloomington, Ind. APPLE SALAD Pare four large apples and cut into small cubes. Roll until fine a cup of peanuts and mix with the apples in a pan. Make a filling of one egg well beaten and onejhalf cup sugar, one tablespoon of cornstarch or flour, one teaspoon lemon extract and one-fourth teaspoon salt. Cook urrtll thick, then pour over the apples and nuts and mix well. Serve on lettuce leaves. Mrs. Frank Ellington, CliarlottesviSc, Ind. FROZEN SALAD Part one: Four egg yolks, four tablespoons of sugar, four tablespoons of vinegar, beat together and let cool. Part two: One pint of j whipped cream, one-half pound of marshmallows, one large bottle of I maraschino cherries, one-half pound I of blanched almonds (chopped), one small can of pineapple. Beat well and mix with part one and fre4ze. Let stand In freezer until hard enough to serve (usually about three hours). Miss Icie Morton, Whltestown, I Ind. NOUGAT DELIGHT Three cups milk, yolks of five eggs, one level teaspoon salt, one teaspoon vanilla, one cup sugar, one and one- j half cups heavy cream, whites of . five eggs one teaspoon almond extract, one-third cup English walnuts. Make custard by adding the j sugar and beaten yolks to the milk. I Let cook until thick but not curdled, j then strain and cool. Add cream j which has been beaten until stiff. (Cream should be very cold border j to whip well.) Add whites of eggs j which have been beaten until stiff, j

then the flavoring, and nuts chopped fine. Freeze, using three parts of ice to one of salt. Let ripen about one hour before serving. Miss Garnet Massy, 302 Orange St., City. TO COOK STRING BEANS Wash, string and cut beans in one inch lengths. Have a skillet or kettle hot with enough melted bacon

[litdianapalilegiOgad Markets] ~o - jJ&tifei

POTATOESfIS-39 c

FANCY BARTLETT Pears 3 Lbs. for 25c

Young |3 M Fresh “1 Sweet tj Pulled | Doz.

Apples Eating 2 Lbs ' 15c Onions 3 Lbs. 10c BANANAS LARGE ass? 3 u>= 20c

LARD RENDERED 18c Lb.

BUTTER Country Club Always Frrsh and Swart 44c Lb*.

CORN FLAKES Wt 10c

Salmon™:™ 17c Shrimp 17c Navy Beans “ 6c

BREAD COUNTRY CLUB Twin Q n Single Loaf Ov Loaf..

Country C* A MAV OZ\ club vAIMU I P.™nu c r,r.r.Ol/C

COUNTRY CLUB LAYER CAKES Square | Round _ Layer /K c | Layer XK c Heavy Iced Uif I Heavy Iced, tftf Velvet CAKES, 2 for 15c

ICT* A M N For Washing —* Jr /VJd ziz F&hrict - IUC

.THE INDIANAPOLIS TIMES

grease to season the quantity of beans to be cooked. Put in the drained beans and stirr occasionally as if to fry. When the moisture is well absorbed and danger of burning seems imminent, cover with water. Put on lid and boil until tender. The flavor will be rich and pleasing. Mrs. Marie Butler, 1423 Hoyt Ave., City.

GEORGIAS, FANCY Watermelons FINEST GROWN

MILK Wilson Q Conn try — Can J/C 3 uDC —FRESH MILK— Fresh /* Quarts, 1A Pints, Ea. DC Each IUC

CHEESE COUNTRY CLUB Pimento 4% F - Fresh Pound Z I C

Muskmellon preserves Peel rind from melons and cut Into half Inch cubes. Put four cups melon and three cups water in kettle and cook until tender. Add two cups sugar, one teaspoon cinnamon, onehalf teaspoon nutmeg, one-half teaspoon cloves. Cook down until thickness of preserves. Mrs. Alta R. 0., Box 696, Indianapolis.

Tomatoes 2 Lbs - 10c Potatoes 2 Lbs 15c LEMONS Site 29c Dozen

EGGS Guaranteed Fresh 31 C Dozen

Red Salmon HI. 35c Sardines "an-" 13c Shredded Wheat Pks 10c

OLEO Wonder Nut 20c Lb.

KROGER MADE CRACKERS SODA or 1A- I. BUTTER 1 *rC Lb -

CALIFORNIA SEEDLESS Grapes 2 Lbs. for 15c

STANDARD WJ* GROCERY CO, —^— : 1 - " ■ ;i v ~ ■ ' f

New Store — 25th and Central— Open Today SUGfIR IO 65 c BUTTER 43 c 1 j mm Ml 4 i/ 4 -Lb. Prints, Lb. POTATOES'£IO:2B° REAMC 'VbIL U Ira rl IU Van Camp's fa u JL J FLOUR IDFIR Ca 01 II §m HJ Wrapped—Regular 8c Value ■ m WM ■ ■ iF x WHY PAY MORE? SOAP 10 i 38 c

Post Toasties or Kellogg’s, pkg.. w1 ...{%£ Shredded Wheat, pkg...,. T ANARUS„ 10^ Jackson’s Special Coffee, lb 40£ Del Monte Peaches, large No. 2y 2 can.,.25£

CERTQ—2Sc EGGS 3.31 c fill M Wilson’s Op Iwi I Lil ' TALL CAN

OLEO g 20®

Scrap Tobacco, all brands, 3 pkgs 25& Hershey’s Cocoa, Vk-lb. can uan .l2y 2 <p Fig Bars, fresh baked, 2 lbs 25f^ Calumet Baking Powder, 1-lb. can..2B^

LEMONS Large 360 Size 28c doz -

MlLK"aa°3 = 2S‘

New Cabbage, Hard Head, Lb 2Yzs Fancy Elberta Peaches 4 lbs., 25< Fancy Duchess Apples, Lb . ...5^ Choice Thompson Seedless Grapes, lb. 7 y-rf

oTi lv D E fab 5 A t Triple Sire Pkg. 3119 19c

SUNBRITE cieaßßer 3 IQc

Kitchen Klenser, Can • • • • • • !•■• • • M*M* • • Crystal White Soap Chips, large pkg. 10< Grandma Soap Powder, large pkg 15£ Sweetheart Soap, Bar s£; Gold Dust, 25£

MALT 45 c 1 G wt 10 c mm gKm pi h mm mm JACKSON’S mm mm PfIPFFFj^^AIBC Vvl I LLi::fr 3od“w

Peanut Butter 15c u

Catsup, large 13y 2 -oz. bottle 10<Table Peaches, large No. 2 y 2 can,.... 15^ Sunsweet Prunes, 2-Ib. pkg 25^ Paramount Sandwich Spread, 8-0z..,..25£

Jar Caps, 25c 1 Doz- Jar Rubbers', 6£ Doz.. Dill Pickles, large 20-oz, jar 15^ Prepared Mustard, quart jar.., ,15<f Campbell’s Tomato Soup, 3 cans 25^-

NAVY BEANS Choice ffm Hand Picked I#

Oh Henry Bars, 2 for 15^ Free Running Table Salt Pkg .4^ Libby’s Apple Butter, Large Can ......20^ Sweet Milk, Pint Bottle, 6Quart ...10^

MACARONI CHILI" r Spaghetti sauce e 5c V7 i

Cotton Mops, No. 10, 28<*; No. 16....38^ Parlor Brooms, 4 Sewed, Each 35^ White Line Washing Powder, 3 Toilet Paper, 3 1,000-sheet rolls ..25^-

PAGE 15

BALL BROS. ROUND MASON JARS QUARTS DOZ, 73c tSm 35- '•

GRAPE NUTS 15c-