Indianapolis Times, Volume 38, Number 134, Indianapolis, Marion County, 10 September 1926 — Page 21

SEPT. 10, 1926

MARKET BASKET

■ GREEN LANES INN SANDWICHES One-half pound sliced bacon, two canned pimentoes, three pickles, one cup chopped celery', onehalf cup nut meats, three hard boiled eggs, three tablespoons mayonniase Chop and mix, all the Ingredients together. Add the bacon which has been fried crisp and . brown and chopped Into smaH, bits. Add the mayonnaise dressing and spread on buttered bread between lettuce leaves. Chopped olives may be added if preferred. This makes one dpzen sandwiches. Mrs. G. P. Miller, 3640 N. Meridian St., Apt. 21. City. ORANGE CREAM CAKE Cream one-third, cup shortening, add one cup sugar slowly, beating well; add one beaten egg. Sift together one and three-fourths cups flour, one-fourth teaspoon salt, four teaspoons baking powder, and <jdd alternat >ly with one cup milk a little at a time to first mixture, t AdcT one teaspoon vanilla, and bake In two greased layer cake pans in a moderate oven fifteen to twenty minutes. Spread one cup sweetened flavored whipped cream thickly between layers. Cover top with orange frosting made with one cup confectioner’s sugar added Sflowly to one tablespoon of cream. Add pulp of one orange, one-half teaspoon of orange extract and one tablespoon melted butter. Mrs. Louis L. Hopkins, 1021 Congress Ave., City. ) CARAMEL FLAVORED CANDY Caramelize one-half cup granulated sugar by melting without water An an iron or granite pan over fire, stirring constantly. Then boll together one cup sugar, one-half cup milk and one tablespoon butter. Pour the caramelized sugar Into the latter mixture and boil -until it forms a soft ball In water. Let get cool, ahd beat until creamy. Pour onto buttered plates and when cool cut into squares. Violet Bohner, 41 S. Grace St., City. PEAR SALAD Dice one quart of pineapple, and one quart of pears and drain off all juice. Add one cup English walnut meats, which have been run through food grinder. Mix together with mayonnaise dressing. Place in a large dish, then grate one-half pound of cheese and place on top. Just before serving cover with thick whipped cream and English walnut meats. % Mrs. Perley Stillabower, S. Dunn St., Franklin, Ind. RUSSELL BUNS Ohe~and one-fourth cups scalded milk, one jreast cake, one-fourth cup lukewarm water, three and threefourth cups flour, one-half cup sugar, one teaspoon cinnamon, one teaspoon salt, two eggs, one tableSpocn lard, one-half cup' currants. Dissolve yeast in lukewarm water, then add the beaten egg, lard, salt, cinnamon and sugar, then alternately the flour and milk. Knead, add eurkrants, form into buns, let rise and "bake in moderate oven. Miss Audrey Carmichael, R. R. 2, Salsbeny. Ind. PEACH DELIGHT To one large can of peaches drained and cut fine fifteen marshmallows cut fine and one-half pint thick cream. Let stand /or about four hours, stirring often. When ready to serve add one cup chopped nuts. Serve eight people. Mrs. Harry Brown, 1637 Geinmer Ave., Indianapolis. PECAN DROP COOKIES Two eggs, one and one-half cups brown sugar, one cup pecan meats, one cup seeded raisins, one teaspown cinnamon, one scant teaspoon ground cloves, one nutmeg grated, one teaspoon soda* one-half teaspoon salt, one tablespoon sweet milk, one tablespoon melted butter, two cups flour. Mix in order given. Drop with teaspoon on pan and bake in moderate oven. Mrs. C. C. Wicks, 130 Bosart Ave., Indianapolis. - \ 1. TOMATO DUMPUNGS One can lomatoe's, one cup water, one-half teaspoon salt and two ’ tablespoons butter, three tablespoons

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sugar. Cook all this ten minutes, then dfop in dumplings and cook slowly uijtU’ done. Dumplings: cups sweet milk, two teaspoons baking powder, one egg, flour to mix a soft dough. Beat hard until Mrs. Mary Miller, R, No. 5, Columbus, Ind. TOMATO CAKES Beat sou/ eggs until light, add one small can of tomatoes and three tablespoons of melted butter, pepper and salt to taste. Stir In enough cracker crumbs to make it stiff enough to drop by spoonful on q, hot greased griddle. Brown on both sides. Serve at once. Delicious for luncheon or supper.. Mrs. Dallas Hook, 1429 Washing- I ton St., Columbus, Ind. / ’SPANISH BUNS Two and one-half cups brown sugar, one-half cup butter and the, yolks of four'eggs. Save the whites for frosting. Add two ‘and one-half cups of flour a<nd two teaspoons of baking powder, one tedspoon vanilla, enough milk to make a drop batter and spices if desired. Mix as for cake and bake In dripping pan. When cool cut In squares and frost with powdered sugar mixed to a paste with one-half tablespoon of heavy cream. In making the frosting; add sugar a little at a time to the cream. Susie Ottinger, R. R. 3. Lebanon, Ind. POTATO CAKES One cup left over potatoes, one and one-half cup of sweet milk, one egg, one-half teaspoon baking powder, one-half teaspoon salt and flour to thicken. Mix the flour, baking powder and salt, then add milk and potatoes and egg. Make Into small cakes and fry. They are very good for breakfast with butter and molasses. Mrs. E. A. Lepperf, 1922 barker Ave., Indianapolis. SPANISH-CHICKEN SOUP Heat three cups of chicken soup stock and the of veal stock. Add a grated onion, a finely minced carrot, and two stalks of celery chopped fine. Add one cup of barley and simmer until the barley Is soft. Season tp taste and run through a sieve before serving. Serve hot. Leon L. Baker, 315 Taft St., Indianapolis Heights. TAYLOR DUFF PUDDING One well beaten egg, two tablespoons sugar, two tablespoons melted butter, one teaspoon soda dissolved In one-half cup hot water, one-half cup molasses added to beaten egg, one-half cups sifted flour. Mix all together thoroughly and istace in pudding mold over steamer with water not quite boiling. Do not disturb or move while steaming. Serve with this sauce: Yolks of two eggs, and one cup powdered sugar beaten add one teaspoon vanilla and an equal amount of whipped cream. Mrs. Earl King, 2102 W. Tenth St., City. I

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BREJAKFAST CAKE One 'and one-half teaspoons of butter, orfc-third ' cup creamed, one egg beaten separately, one cup milk, .two scant cups flour, one teaspoon powder. Bake in a shallow jjiin with a mixtyre of sugar cinnamon and pieces of butter spread over the top. This is to be oaten warm with butter. Helen Risley, 1529 E. Southern Ave., Indianapolis. GRAPE MOUSE One teaspoon gelatin, one tablespooh cold water, three -fourths cup grape juice, three-eighths cup sugar, on,e-fourth cup orange juice and one cup cream. Soften the gelatine in cold water, add grape juice and heat until gelatin is dissolved. Add sugar and -orange juice. Chilhnd add slowly to stiffly beaten cream. Pack in ice and salt and freeze. Mrs. H. G. Blake, 1225 Broadway, Indiana polis. PEANUT FRUIT CI ST VRD Two eggs, two tablespoohs of flour or cornstarch, one jiint milk, sugar to suit taste. Mix sugar and flour, add milk and beaton egg and. boil until thic% as gravy. Put a layer of this custard in the bottom of h dish, then a layer of sliced bananas or sweetened stewed apples (drained), then a layer of peanuts, then another layer of the custard, et£., until fTTe dish is full. Mrs. June Query, %Clefl Pruitt, R. R. I, Box 29, Edinburg, Ind.

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THE INDIANAPOLIS TIMES

JELLY CHEESE FOR SALADS One cup flour, four tablespocns of lard or substitute, four tablespoons of butter, one small package soft yellow cheese, one-fourth teaspoonsalt and some tart jelly. Sift flour and salt together. Work the ft .t into the flour with a fork or knilr. until the mixture lookzs like coart* meal. Work in the cheese with a fork, then work the mixture into a paste with the hands. Chill for one hour. Roll as thin as for pie crust. Cut into circles or in any shape you desire. Put a small portion of acid red jelly in the center of each and bake on a cooky sheet five or six minutes in a hot oven. They should

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be a delicate straw color when done. Mrs. Ralph Lain, 205 Fourth St. Columbus, Ind. LAST OF THE GARDEN Cook one quart of shelled beans and one quart of green beans. Grinji one quart onions, ojie quart mangoes. one quart cabbage, one quart cucumbers, one quart green tematQds, one-half pint horseradish. Add the cooked beans to this mixture, then add three tablespoons of mustard seed, one-half cup of salt, one cub of granulated sugar, and one quart of vinegar. Heat until it / is hot through. Seal in.glass jars while hot. Mrs. Vernio Whltow, 320 Wheeler Ave., Mooresville, Ind.

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NEW STORE—3BO9 E. MICH—OPEN TODAY Cl If* BD MM $1 CO OUUrllf 1o g 65c 1 ,Dj QT. JARS Hi 69° BUTTER as 43° ri Alin INDIANA STANDARD A7 iLvU It Pi r U a.Lß. SACKS $1 28 J| BEANS =S 2115° LARGE PKG. gn fflff II ■eH 19 BIL ■f ■ the most amazing si t ( ESS IX H ml m iHL. SS SOAP HlSTOKY—''*<* ICK SI DS" m mjy tlHroU lo c SOAP p^ e loi3B‘ Peaches, 6 lbs., 25£; Egg Plant' s . 15£ Tomatoes, 3 lbs., 10<; Grapes, lb IOfV Spanish Onions . 3 for 10£ Pears, 3 lbs., Celery 5^ Cooking’ Apples, 6 lbs., 25£; Eating, lb., Green Beans, lb., 7y 2^ ; Cabbage, lb. Sweet Potatoes, lb Plums, 4 lbs., 25£; Onions, 3 lbs. LARD fg 18c EGGS u £‘ 38C Cans Mil If Wilson’s Oe 45c if 11 Lit TALL CAN Jar Caps OLEO S 20° 24... Del Monte Table Peaches, large can 25£ Table Peaches, large No. 2y 2 can .15^ Kellogg’s Bran Flakes, pkg New Rolled Oats, 3 lbs Shredded Wheat, Grape-Nuts Aunt Jemima Pancake Flour, pkg...^ 1 Del ModTe Spinach, large can Free Running Table Salt, pkg ~,.4^ Peanut FIG BARS PRUNES MALT Butter FRESH BAKED I SUNSWEET 1 Miller’s High Life 15c u. 10c u 25c ~ 45c c JAP ROSE SOAP 3i19Tomato Catsup, large bottle.. 1 Scrap Tobacco, all brands, 3 pkgs. ...25£ Chili Sauce, large 5-oz. jar Libby’s Apple Butter, large can 20^* .Corn, Peas, Tomatoes, 3 No. 2 cans.,.. Fresh Milk, pint bottle, quart ...10£ | Hershey’s Cocoa, V2-lb. can 12y I Pickling Vinegar, gallon ri • ...251 MILK macaroni 'r~' FAB Nu-Tro Compound | SPAGHETTI J Large Triple Pkg. j 3i24c £sc 3!25c 19c POTftTOES s 10-35-Sunbrite Cleanser, 3 cans 10£ I Grandma Soap Powder, large pkg 15<’ White Line Washing Ponder, 3 pkgs... Crystal White Soap Chips, large pkg.. < 19^ Cotton Mops, No. 10, No. 16 Parlor Brooms, 4-sewed, each 35^ Sweetheart Soap, Creme Oil | Kitchen Klenzer, can, Gold Dust . smik Hi E9I FINEST QUALITY HB _ PPI. H HI LARGE 16-OUNCE LOAF H. w Jp Wrapped—Reg. 8c Value Ur H wmmawkwr why-pay more? TOILTEXp T at3=2s c

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