Indianapolis Times, Volume 38, Number 140, Indianapolis, Marion County, 17 September 1926 — Page 18

PAGE 18

MARKET BASKET

NOTE —The Times will give a recipe filing cabinet for recipe submitted by a reader and printed in this column. One recipe is printed daily, except Friday, when twenty axe given. Address Recipe Editor of The Times. Cabinets will be mailed to winners. Write only one recipe, name, address and date on each sheet. LEMON JELLY One-half cup butter, one and onehalf cups sugar, two eggs well beaten, two-thirds cup milk, two and one-half cups flour, two tablespoons baking powder. Mix and bake in layers. Filling: One egg, one cup sugar, juice of one lemon. Boil together until thick and put between layers. Mrs. Josephine Fitch, Zionsville, Ind. SCOTCH POTATOES One quart potatoes, one quart onions, one teaspoon salt, wash, pare and cut potatoes and onions in half inch rounds. Out into sauce pan with boiling water to cover, adding salt. Boil twenty or thirty minutes or until tender. Drain, put into dish and cover with thick cream sauce. Bake in a hot oven about twenty-five minutes. Grace A. Baker, 315 Taft St., .City. QUICK ROLLS One and one-half pints of hard wheat flour, one pint of sweet, lukewarm milk. Dissolve one cake Os yea,st in a small amount of milk. Add yeast after it is dissolved to the flour and lukewarm milk. Next add four tablespoons melted lard and two tablespoons of sugar: Stir well and let rise in a warm place for one and one-half hours. Then add another one and one half pints of flour and one teaspoon of salt. Let rise again for two hours. Then knead and make in rolls. Let stand and rise one-half hour and bake. These can be made in four hours’ time. Mrs. Gold McKenzie, Kirklin, Ind. ORANGE SPONGE CAKE One cup floimSpne-fourth teaspoon soda, one-fourth clip sugar, twq egg yolks, one Tablespoon orange juice, one-half tablespoon grated orange rnld, two egg whites. Beat egg yolks with orange and lemon juice until thick and yellow. Mix sugar.and grated orange rind and add gradually to egg yolks. Add stiffly beaten egg whites. Cut and fold in flour which has been sifted four times with soda. Pour into buttered and floured cake pan and bake forty minutes. Dorothy Campbell, 749 \V. ThirtySecond St., Indianapolis. BEET RELISH One quart cooked beets, one cup raw cabbage, one cup grated horseradish, one cup sugar, one tablespoon salt, one-half teaspoon white pepper. Chop beets and cabbage, add horseradish, sugar and salt, and pepper. Moisten well with vinegar and can. Mrs. J. YV. Cambell, R. R. 6, Box 35, Indianapolis. MAPLE SUGAR CANDY One cup granulated sugar, one jup maple gugar, one-half cup sweet cream, one-half cup water and a. lump of butter the size of a hickory nut. Boil all together until the mixture will hold together when a tittle Is dropped In cold water. Take from fire and stir until It begins to thicken, and then pour Into a shallow dish. Cut into squares. Mrs. Paul Stogdf'l, Freetown, Ind. MOCK CHICKEN DUMPLINGS One pound pork chops, two eggs. Ptit chops on to boil in enough water to cover. Hard boil the eggs. Dhop eggs fine and add to pork shops when about half done. Next idd dumplings. To make dumplings, ise one quart of flour, one egg, a finch of salt, one-half teaspoon bakng powder and enough water to

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make a stiff dough. Roll one-fourth inch thick and cut in squares. Add to the boiling chops, and season with salt and pepper to taste and cook until done. Mrs. A. Li Thompson, 1773 Morgan St., Indianapolis. MARSHMALLOW CAKE One egg, one and one-half cups of sugar, one tablespoon of butter, one cup milk, two cups flour, one-fourth teaspoon salt, two teaspoons baking powder. Cream butter, add onefourth of the sugar and beat. Add beaten egg and remainder of sugar, and beat four minutefe; add alternately four and milk beating well. Add vanilla and bake In layer cake pa'ns In quick oven. Cut- fine one-half pound of marshmallows, let stand in open oven till they melt and spread between layers of cake, Mrs. Fred Itingley, 553 Holly Ave., Indianapolis. PEACH CONSERVE One do?en peaches, one small can grated pineapple, grated rind and '.iuice of fwo oranges and one lemon, four cups sugar,. one cup walnut meats. Combine fruit and sugar and cook until thick. Add nuts a few minutes before removing from Are. Mrs. M. Satre, Apt. 107, 1005 N. Pennsylvania St., City. RED BUNNY Melt two tablespoons of butter a saucepan, add two tablespoons of flour and three-fourths cup of milk. YVhen thoroughly cooked, add one pound of cheese cut In fine pieces, and two eggs slightly beaten with seasoning. Cook until eggs are done and cheese melted. Add one-eighth teaspoon of soda to three-fourths cup of stewed tomatoes and stir into the cheese mixture. Serve at once on toasted bread. Maida Melchion, Butler College residence, City. RAISIN CREAM PIE Put one cup raisins through food chopper, add three-fourths cups of white sugar and one cup thick sour cream and one egg. Stir all together and bake with upper and lower crust. Mrs. F. T. Fairchild, 19 N. Arlington Ave., Indianapolis. HAMBURG PATTIES YVITH TOMATO SAUCE One pound hamburger, one small diced onion, one-half cup cracker crumbs, salt and pepper. Make this into patties roll in flour and fry until o. rich brown. Mix one can toInato -soup, one-half tablespoon butter, one-fourth teaspoon salt, onehalf cup water. I*our this over Hamburger and let It cook slowly for about ten minutes. Serve in deep platter decorated with lettuce leaves. Mrs. John P. Frey, 502 Middle Dr., Woodruff Place, Indianapolis. LAYER CAKE One cup sugar and one-half cup butter, creamed together, one-half cup sweet milk, one and one-half cups cake flour (measure after sifting), sifted with one teaspoon baking powder, one teaspoon vanilla, three egg whites beaten stiff and folded in last. Bake in layers in a moderate oven. Put together with Jelly or icing, ing. Mrs. Elmer Israel, 605 S. Holland St., Indianapolis. HAM BALLS To four well beaten eggs add two cups of cold, finely chopped ham. Add a little flour to bind together. Beat well and make into balls. Fry brown in hot butter. CeciKa Carroll, 1317 E. Michigan St., Indianapolis. NEVER FAIL PICKLES Wash pickles in cold water and pack in cans. To one gallon of cold vinegar add one-half cup mustard seed, one cup mixed spices, threefourths cup salt, alum size of a marble, and sweeten to taste with

saccharin. Mix\well and pour over pickles cold. Hazel Copper, 611 E. Southern Ave., Indianapolis. ENGINEER’S COOKIES Six cups bread flouf sifted with four teaspoons of baking powder,

EXTRA!! EXTRA!! EXTRA!! EXTRA!! GLOBE STORE CLOSED UNTIL 0 P.M. SATURDAY “Moonlight Sale” STARTS at 6 P.M'. —ENDS at 11 PdvT. 5 Hours of Fast and Furious Selling! Be Here When the Doors Open at 6 o’Clock Saturday Night for the Bargain Surprise of Your Life 39c TZ MEN’S 10c _ I ‘'t.u'wUov 1 ' Sl ' Bß Rayon Ho.iery 1 H SOCKS C .JJ* V ,X„, *NO Artificial silk: spb- I IIM Limit three pair to ena- |JU silks, ete trom $s B 8 en OO standards. Pair ■ tomer. Pair down to * Ladies’ Silk _ Children’s $1.49 -- MEN’S $1.49 __ Chiffon HOSE >IQ SWEATERS A f| n DRESS CAPS fOn Ko,s*'“iskKpl I KI C .’•"‘T.ls) t MEN’S $5.00 MEN’S $1.39 MEN’S $1.98 _ SWEATERS *9 nn OVERALLS /Q SHIRTS Oil Fine ALL WOOLij/.00 Wabash stripe: extra' IJu Collar attached and (JlTli wanted colors ■■ well made ■ “ neckband style* £ fi **-*,-* Ladies’ Novelty Slipper* 1 K 8 ir Cr Very Lateet Fall Styles! K ftj 8 a* Rj Km §8 m Actually Worth $3.75 to $5.75 y<cs®'fsj®sfy mm ■ w m Novelties, Straps, Pumps, Sstlns, / " fjf-'/' A J Mt ft , , Oxfords. Patents, Kids, Blondes, jT tgarffljOKwW Ladies* Stunning Cut-Outs, etc. pny j^sllkDr esses M \ Crepes, Baronette Crepes—in scores of TV One Lot— qq One Lot— ei rv/v fj' ’ 4 the * paf,on ' smartest Ladle*’ Slippers .. “OC Men's Shoe# ....<DI.UU JKUP' AWt t \ styles. Buy one dress yl ' ’ other for l oniy ttd solect aL Saturday Night Only! ■MI The First Press Costs Ton. SAM OO BB vfTW A Select Another Drees at SI.OO KtSm IfIGII O llUl I U-R B 1 TWO DRESSES for 0n1y.54.98 That Sold at $lO to sls j j\ y V '1 All our regular $9.95, sfl.9S and , . ... . 18/ -Jfn •wEBT i ItlW Dresses included in this sale. Iw> j*"" open ■ Hi-7 i IHftSiV Buy one and get another dress of •* * **• "*• -TlY* h suit \ liMH' C<lUal ValU ® f ° r * l -°°* bargain In IndlanapoU.. N 1 S GLOBE STORE! J® Princess VBO &9B ■ WUlBi Tailored Slips 330-332-334 West Washington Street Suits 47c 13=

—T~ — s . u■' ii- i'i ii'l‘lK Vi t' M f Krotfersi - O j

Quality—Variety—Economy—Every Day Whatever cut of meat you may choose at a Kroger Meat Shop you are as- , sured 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 prices.

CHUCK ROAST - 19SHOULDER ROAST S RIB ROAST Lb. 30c | SHORT RIBS Lb. 14c PORKROAST 24 c Pork LOINS T lb. 34c I PORK CHOPS Lb. 39c SPRING CHICKENS 45= BOILED HAM Lb. 75c PorkSAUSAGEu>.2Sc NEW KRAUT u. 5c *-*-SAUSAGEib.26c SMOKED PICNICS^ BACON 3 - p r£ eceib -37 £ 4

THE INDIANAPOLIS TIMISb

two cups brown sugar free from lumps, one cup granulated sugar, one rounding cup of shortening (prefer butter and lard mixed), one teaspoon grated nutmeg or one can of grated cocoanut. Mix well as for pie crust, then add four well beaten eggs and

one-half to three-fourths cups of sweet milk or canned milk well diluted. Do not have the dough too stiff, and do not roll too thin; sprinkle with granulated sugar, and bake in a quick oven until golden brown. Mrs. Katie E. Bonnett, R 1, Monon, Ind.'

FANCY '' GRIMES DUCHESS for JONATHANS GOLDEN COOKING 4 p °r u 25* 4 “ 10 Po “o" d, 29c <&. *"“ E 2 Lbs. “I C jt Pounds Q b.bs. O(J for lt) C j£ for J. t) for LEMONS “ Dol 19c 1 Peaches™. 2 Lb*- 15c Iceberg Sweet Large Size Lettuce Potatoes Cucumbers Heads 12% Each j 5 P °for d * 24c | 5c Each CELERY Large Stalks 5c | Cabbage 3 Lbs. 10c Green Green BEANS 2u 15c PEPPERS Lb. 5c POTATOES 10 32c NEW PACK ' PANCAKE FLOUR Virginia Sweet Country Club Aunt Jemima Pancake j 20-Ounce 9c | Pancake Pkg- lOC 5-Lb. 97 c Bag wmd fl Buckwheat, Pkg...iLvC COUNTRY CLUB isl Hi wLdP ■BS H fLv/ Always Fresh and T 1 Jrfji L—. OUI 1 EiK U>. ftJ)c 9cMILK 3 “25c LARD OLEO I EGGS lBc 39c do- *** ■■ Country Club Errs. 450 Dorn. 1 Country Club Lorn r lakes lOc Flour # *1.35 98c ‘s q. 09 Sar LAYER CAKES Dolly Brown _. „ cu t* Pound Cake 2-Layer, Full ' 2 ' L ” e J’ ea . vlly <k r Made From of Nuts Qk. Iced; Each JJC Fresh Eggs and and Raisins Pure Butter Square, Layer, pf -a Velvet O Heavily Iced, /La I Ur* Each Cakes 20 Ounces, Each JL %/ < Cocoanut Taffy Bars, lb., 17c | Lemon Drops, lb., 17c If"* | 1 . SODAS kA jm Crackers t-b. 14c Macaroni C y Pkg. 6c | Shredded Wheat Pkg. 10c COUNTRY CLUB OATS -If. 19c 3 ’sr 25c h I A Me, y Washer „^ r ° Ber F* rAo as: Pkg-9c Sh c; d X 15c

SEPT. 17, 192(