Indianapolis Times, Volume 38, Number 146, Indianapolis, Marion County, 24 September 1926 — Page 21

SEPT. 24, 1926

* 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 dally, except Friday, when twenty are given. Address Recipe Editor of The Times. Cabinets will be mailed to winners. Write only one recipe, name, address and date on each sheet. v SANDWICH FILLING Two cups cooked tomatoes, four hard boiled eggs minced, four slices minced cheese, one-fourth pound cold boiled ham, minced, one onion, minced, two tablespoons- mustard, two tablespoons horseradish. Mix all together and spread on lettuce leaves. Place between thinly sliced bread. Annie Carter, 726 S. Mount St., Indianapolis, Ind. GRAHAM BANANA PUDDING Use 20 cents worth" of graham crackers and one-half dozen bananas, iflace a layer of cracker in baking 4ish, then a layer of sliced bananas, and so on until the dish is full. Make a custard of two egg yolks, one third cup of sugar mixed with one tablespoon of flour, one cup cf milk, one teaspoon vanilla. Cook this in double boiler an* pour over bananas. Beat the egg whites until stiff, add two tablespoons of sugar and beat again. Put this over pudding and brown in oven. Mrs. Ralph Knoy, It. 1, Mooresville, Ind. V W OODFORD PUDDING One-half cup butter, one cup brown sugar, three eggs, one teaspoon soda dissolved in three tablespoons of sour cream, one-half teaspoon of nutmeg, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half cup of flour, one cup of jam. Mix as given and boil in a double boiler one and one-half hours. Make a sauce with one cup of sugar, two tablespoons of flour, three tablespoons bf vinegar, one pint of boiling water. Let cook until thick and stir often. Add one cup of raisins if liked. Mrs. Rosa Keith, Commiskey, Inc!. BLACKBERRY PUFFS Five teaspoons baking powder, one teaspoon salt, one cup flour, two teaspoons butter, one-half cun milk, one cup blackberr|es. Mix dry ingredients, add butter, mix well. Add milk, well and add the blackberries. Steam in buttered molds for forty-five minutes. Serve* with whipped cream. Miss Alta Mae Elkins, Mooresville, Ind. SMOTHERED CHICKEN Select young, tender fowl, weighing one or two pounds. Split it down the back and spread open. Place in baking pan, breast up. Rub with salt and pepper, then with -flour, dot with butter. Add one cup boiling water, set in hot oven and cook for one-half to three-quarters of an hour, until well browned. Baste with water in pan, adding more if needed. Place on platter and surround with squares of -toast, moistened with gravy from the pan. Lillian Gray, W'anamaker, Ind. LOBSTER SALAD Cut cold boiled lobster into small pieces. Marinate with French dressing, put on lettuce leaves, cover with mayonnaise and garnish with

“Take a Tip

**The next time you buy malt extract, ask for Blue Ribbon. Try it just that once on my *say-so.’ From then on you will buy it always, for the same reasons I do.” Blue Ribbon Hop Flavored and Plain Malt Extract There are good reasons why Blue Ribbon is preferred by those who know. It is the richest, purest, heaviest malt possible to make. Blue Ribbon is used in bakig and in making non-intoxicating beverages, such as malt fizz, malt lemonade, malted milk and malt cocoa creme. Distributed by Schnull & Cos. At Ymir Grocer

APPLES Carload Sale Saturday at C., I. A W. Freight House, 230 Vlr. Av. l/'IMr 1 01717 FINE COOKERS IVlilVj OHi Hi AND EATERS 90c Pe* Bushel Basket ALSO A FEW CRABAPPLES HAMILL BROS., 230 Virginia Ave.

lobster claws, olives, hard-boiled eggs and capers. Mrs. John Wilson, 2902 E. Seventeenth St., Indianapolis. APPLESAUCE CREAM PIE Three-fourths cup of brown sugar, one tablespoon of cornstarch, one egg, one cup thin cream, one cup applesauce flavored with cinnamon. Beat egg, add dry ingredients, then applesauce and cream. Line pie plate with ptfotry. Rour in mixture and bake in moderate oven ten to fifteen minutes. Mrs. L. Laux, Route B, box 91 K, Indianapolis. CORN CUSTARD One quart green corn, one pint sweet milk, three eggs, one-half <yip sugar, two tablespoons flour, two teaspoons salt and a pinch of pepper. Beat eggs ana add sugar, and flour (mixed first), then add salt, pepper and milk. Add corn and stir well. Poor into a buttered baking dish and bake in a moderate oven one hour. • Mrs. Mary F. Hessong, 6419 Ashland Ave., Indianapolis. PLUM CONSERVE Five pounds plums (large purple), five pounds sugar, three large oranges, one cup English walnut meats, two cups hot water. Seed the plums, add hot water and -cook, until tender. Peel the oranges and run peeling and nut through food chopper. Cut oranges in small pieces, add all other ingredients. Stir until sugar is dissolved. Cook slowly until It thickens. Seal like preserves or jelly. Mrs. Mary Alexander, 2716 Bloyd Ave., Indianapolis, Ind. BUTTERSCOTCH COOKIES Six cups flour, four oups brown sugar, one cup butter, four eggs, one tablespoon cream of tartar, one tablespoon soda, two teaspoons vanilla. Mix, make in a roll. Let stand over night in a refrigerator. Next day slice one-fourth inch thick and bake in greased pans. Mrs. reffley, 2416 Pierson Ave., Indianapolis. GRAPE JELLY Wash and stem five pounds grapes, (preferably blue Concord). Place in a granite kettle and thoroughly mash frrapes with a potato masher. Cook until seeds separate from the pulp. Remove grapes from fire and strain through jelly cloth. Let juice or liquid stand over night and in the morning poue off carefully into another pan. Measure and for each cup of liquid add one cup of sufr. Return to fire and boil rapidly about fifteen minutes or until it jellies. The secret of this jelly is cooking the grapes in tlieir own juice apd allowing the juice to stand over night. The grape crystal or grainy substance, so objectionable to most people will be found In the bottom and on the sides of pan, if you are careful about pouring off the liquid without stirring or agitating it in any way. Mrs. Pearl Davis, Route 1, Morristown, Ind. MARSHMALLOW BUTTERSCOTCH PIE. One-half cup brown sugar, onehalf cup granulated sugar, two heaping tablespoons of flour, two well beaten eggs, one cup sweet milk and one tablespoons of butter. Mix well and pour into a deep pie crust Bake until custard is firm, then remove from oven. Place

marshmallows on top and set back in oven to brown. Mi's. C. T. Thurman, 710 E. SixtyThird St., Indianapolis, Ind. FRIED CUCUMBERS Peal the cucumbers and slice onefourth inclv thick, put in cold salted water for one hour. Drain and dredge in flour or well beaten eggs, then cracker crumbs. Fry brown on botti sides. Haatie Durbin, R. R. No. 3, Greensbhrg, Ind. CUSTARD BREAD PUDDING Beat five eggs well together, add one-half cup sugar, one quart milk, a pinch of salt, enough nutmeg to flavor. Break up five slices of bread and mix it Into the liquid. Rut in oven and bake and as soon as it begins to brown, cover with a lid. Charlotte Pieper, 2557 Shelby St., City. SORGHUM COOKIES 9 One cup sorghum molasses, two eggs, one-half cup lard or oleo, one tablespoon baking powder and onehalf teaspoon baking soda. Put sorghum in pan and heat. Take one cup hot water and in this dissolve the soda. Put in the sorghum and beat well. Add the well-beaten eggs and then the other mixture. Mix batter in enough flour to roll. Roll cut, cut and bake in moderate oven. Mrs. Narissa Smith, 501 Arbor Ave., Indianapolis* VEAL SALAD Three cup3 cooked veal, one-half cup onion strips, one-half cup dill pickles and salad dressing to moisten, t.ut cold cooked veal in stripe of about one and one-half Inches long. Cut onion In Julienne strips or pieces. Slice the pickle and mix all together. Pour dressing over It. Mix and chill. Serve-on letttuce. Miss Ada Mae Wilson, 2902 E Seventeenth St., Indianapolis.

The Little Red Schoolhouse of American RetaiLng

S Like a Magnet—store is like a magnet, attracting to itself the women whose tables are always praised; the women who seek for their families the most wholesome food and the women who appreciate attentive, courteous jilniKnctHtanc^ Aunt Jemima's Pancake Flour 12% pfcg ffr; r ; 11° Bacon Squares “• 29c Oxydol 3 Pkss - 27c Spaghetti Can 9c Peanut Butter Bu,k “• 19c Oleo Nutler Lb ' 20c Coffee _j Sa ” to ’ - Lb - 35c “Kitchen Tested” Cold Medal r $ 1 * 23 Peas Sweet and Tender Cans 25c Corn Standard Sweet Sugar Cans 25c A. & P.—The Very Best—Full Count Msitcli@s 6■— 2S c Tomatoes v“ r el 3 Co ~ 25c Butter Silverbrook Lb. 46c Argo, Picnic Size * - - Asparagus Tips 1§ c Wilson's Milk 3sL 27c Cheese Full Cream Lb. 29c \ 1 Tokay Grapes 2 U> 15c Lettuce Fancy ,ceUre wl©c Peaches 4“*- 25c Potatoes , i5-^4B C Sweet Potatoes 4“*- 19c . Lemons 19c

THE INDIANAPOLIS TIMES

Standard Meat Market , > 427 West Washington Street 333 West Washington Street

Pure Lard (4-Lb.| A 1 Limit), Lb. . .-. . I**2C Boiling 1A Beef, Lb lvC Choice Pot 1 P . Roast, Lb Iwv Round and Loin Swiss Steak, Lb. .uvC Fresh Qround 1 P Hamburger, Lb. . . IJv Pure Pork 1 7i / Sausage, Lb ... 1 I 2 L TX- ■ ITT I > Our Own Quality Coffee Lb 30c and 35c Creamery A A Butter, Lb 4UC Try Our Baked Boiled Hams, Very Best, fiP Sliced, Lb *WC

TRY A AVANT AD IN THE TIMES. THEY \\ II ,L BRING RESULTS.

he Great Atlantic & Pacific Tea Cos.

y Fresh Shoulders, 7 ta 10 Lbs. Family OIA/* Size. Lb ul^C Pork Loins, 7 to 10 Lbs. Best Family 0 4 1 Size, Lb Z42C Pork Chops, 971 Sliced, Lb Li 2C Home Made 1 9 1 n Frankfurters, Lb. IL2C • Hilgemeier’s Bacon and Hams, Whole or OP _ Half, Lb LDC Smoked Picnic 99 A Hams, Lb LL2, C Veal and Mutton 9C A Chops, Lb uvC

STANDARD —— ■ - * ' A * -■ ' -

NEW STORE—I 44 E. 23d St.—OPEN TODAY SUGAR 10 65 c BUTTER 45 c DFjUIC v "S^OslL ULHII V Campbell’s £ jpj AIIA INDIANA STANDARD Af S® Bllif SI P Hir Gold Medal $1.25 HI Iff H 13$ ft Pillsbury’s Best $1.28 M Ml m B U Hiw wßll 24-LB. SACKS U# |X FINEST QUALITY U| POL fiX il LARGE 16-OUNCE LOAF Ca plftpk 111 Wrapped—Reg. 8c Value l#lllMglßr WHY PAY MORE? ouiDcn 1 o c uni roil s r Tc io c SOAP 10 i 38 c Hershey’s Cocoa, y 2 c&n 12y 2 <* Sliced Peaches, large No. 2 y 2 can 20£ Shredded Wheat, 10£ Grape-Nuts, 16£ Scrap Tobacco, all brands, 3 pkgs 25^ Ralston’s Breakfast Food, pkg. .22£ Chili Sauce, large 8-oz. jar Kellogg’s Bran Flakes, pkg. 10£ Tomato Catsup, large 13V2-oz. bot 10^ LARD 1 Rc s nces Lb. JIQw AP EGGS Mi 4Qc g MILK *S' 8 9c25ci a i: OLEO pSund 2Q c 45q* Table Peaches, Large No. 2y 2 can 15 $ Jar Caps, doz., 25£; Certo, bottle... .25^ Sun Sweet Prunes, 1-lb. pkg .. New Rolled Oats, 3 lbs. 10^ Corn or Peas, 3 No. 2 cans Calumet Baking Powder, 1-lb. can 28^ Cranberries, lb., 15£ Grape Fruit, 8 l-3£ Brfllo, cleans like lightning, pkg 81-3£ chi ip FIG BARSIMALT Butter y UUr Fre * h Baked Miller’s High Life 15c u -12115c 10c u 45c SWANSDOWN ■- 2 Tokay Grapes, lb., 7y 2 £ Ripe Peaches, s<? 1 Libby’s Apple Butter, large can . .20£ Head Lettuce, each, 10< Turnips, lb., 5< Campbell’s Tomato Soup, 3 cans.,., 25^ Sweet Potatoes, lb., s<; Cucumbers, 3, 10£ Aunt Jemima Pancake Flour, pkg.,. 12y Onions, 3 lbs., 10< Pears, 3 lbs., 25< | Fresh Milk, pint bottle, 6c; Quart, 10c MILK PEACHES F A B M T r . , SLICED OrAUOLI II Large Triple Pkg. Nu-Tro Compound Large No. 2/i Can 3524* 20c asc 19c SUNBRITE IL g'’3To‘ Sweetheart Soap, bar, ; Creme Oil, J Crystal White Soap Chips, large pkg... 19< Parlor Brooms, 4-sewed, each 35< Grandma Soap Powder, large pkg 15^ White Line Washing Pdr., 3 pkgs 10£ I Kitchen Klenzer, can, Gold Dust, 25^ Octagon Soap, white or yellow, 6 bars . | Toilet Paper, 3 1,000-sheet rolls 25^ Headquarters for Del Monte Canned Foods , Del Monte Dri-Pack Prunes, lb. can.... Del Monte Spinach, No. 2y 2 can 20^ Del Monte Peaches, halves, No. 2 y 2 .. Del Monte Apricots, No. 2y 2 can 35^ Del Monte Peaches, sliced, No. 2V2 28£ Del Monte Salmon, tall can...........39^ Del Monte Fruit Salad, tall can.. Del Monte Salmon, flat can 25^ Del Monte Sugar Corn, No. 2 can 20£ Del Monte Sugar Peas, No. 2 can . .25^ COFFEE JB* 40

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