Indianapolis Times, Volume 38, Number 152, Indianapolis, Marion County, 1 October 1926 — Page 21

OCT. 1, 1926

MARKET BASKET

RICH PIE One pint cream, one, cup milk, one Ifcup sugar, three eggs, three table spoons flour. Cook all In a double boiler until thick, then add three drops of red coloring. Bakei the crust, cool and put in filling. Beat the egg whites, add two tablespoons of sugar and a few drops of .the red coloring and beaten until stiff. Cover the pie with this. Mrs. Minnie McClain, R. R. 1, Whiteland, Ind.' BANANA CREAM PIE Three and one-half cups flour, one and one-fourtli cups • granulated sugar, three and one-half teaspoons baking powder, one-half cup butter, three-fourths cup miik, yolks of three eggs well beaten. \ Sift flour once, then measure, add baking powder and sift three times. Cream butter and sugar thoroughly; add eggs wel| beaten, then flour and milk alternately. Bake in two layers about thirty to thirty-five minutes. Make a filling with the white of one egg well beaten and add two cups of powdered sugar. Slice two bananas lengthwise and cover with filling. Put this between and on top of each layer. Ruth Harbaugh, Freetown, Ind. MUSKMELLON MARMALADE Peel and put through food chopper four cups of muekmellon ■sind. Cover with one-half cup of sugar and let stand over night. Add one cup of sugar and one tablespoon of lemon juice and boil slowly until it becomes thick and clear. Mrs. Hofl'man Mitchell, 1211 N. Chester Ave. •Indianapolis. , CHUNK PICKLES Wash seven pounds of cucumbers that are a little too large for pick ling whole. Soak them for three days In salt water strong enough to float an egg. Then soak in fresh water for three days, changing the water each morning. Drain and cut Into chunks and simmer on bafck of stove In weak vinegar (do not let boll), with a lump of alum the size of a walnut. Simmer three hours. Drain and taake three pints of good vinegar, three pounds of sugar (brown or granulated), one ounce of allspice grains, one ounce of cinnamon bark, one ounce celery seeds. Boil this mixture well and pour over pickles. Let stand on the hack of stove until pickles are hot through. Do not heat fast or l*>t them hoik" This would make them shrivel. While .they are simmering, put in twenty-five grape leaves. Pack In cans and seal or keep in a Jar. Keep covered with vinegar and they will keep perfectly. Smaller pickles may be used if desired Mrs. Hanna J. King, R. R. 1, Sheridan, Ind. CANNED BEANS String and break two gallons of beans. Wash thoroughly, place in a kettle and cover with boiling water. Add one cup of granulated sugar, one cup of vinegar and one-half cup salt. Cook for one-half hour. Place hot beans in jars, immediately cover with boiling liquid and seal. In winter pour off liquid, and put beans on to cook in fresh water with a piece of bacon. Mrs. Mellie Sohoenig, 2630 English Ave., City. THREE LAYER DINNER One quart diced potatoes, one pint sliced onions, one pint sliced sweet j peppers, mangoes or plmentoes, salt and pepper to taste. Arrange in layers In baking dish, add milk to almost cover, dot with butter. Bake j until well done, and brown. Serve I from baking dish while hot, dipping I spoon through each layer. Annie McCart, Huron, Ind. CORN ( HOW One dozen ears corn, a small head j of cabbage, two sweet red peppers. ! two onions, one and one-half pints j of vinegar, one cup of sugar, tablespoon of salt, one tablespoon of ' of lery seed, one tablespoon mustard seed, and red pepper to suit taste. 1 Scald the corn, leaving It In the boiling water for five minutes; then chill with cold water. Cut the corn '' om the cob. Chop everything very then mix with the com. Cover h vinegar then simmer for half-

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hour. Put in airtight containers while hot. Mrs. Cordia Kohl, 1632 Shelby St., Indianapolis, Ind. STEW To one quart red kidney beans, add three or four potatoes cut very fine, four or five onions, one cup chopped cabbage, three-fourths pound hamburger, one can corn, one pint tomatoes, and enough sweet paprika, celery seed, cayenne pepper, black pepper and salt to suit taste. Mix all together and cook until well done, Beulah Burgess, Kirk]in, Ind. CHOCOLATE PUDDING Stir four tablespoons of grated chocolate into a quart of boiling milk. When smooth the yolks of five eggs and two tablespoons of cornstarch dissolved in a little milk. Stir until it thickens and flavor with vanilla. Pour the mixture in a dish and bake until set. Beat the whites of the eggs lightly, add five tablespoons of powdered sugar and spread over top of pudding. Bake to a delicate brown. Mrs. M. Cohn, 3527 College Ave., Apt. 3, City. LOVER'S DELIGHT CAKE Two cups flour, one and one-third cups sugar, one egg, one tablespoon butter, one tablespoon lard, one and one-third cups water, two heaping tablespoons cocoa, two heaping teaspoons baking powder, one level teaspoon baking soda. Cook two tablespoons cocoa in one-third cup water until it thickens. Beat yolk of egg with butter, lard and sugar. Add cocoa then remainder of water; add baking soda dissolved in a little cold water, add flour and baking powder sifted together, also a pinch of salt. Lastly fold in the white of egg which has been beaten stiff. Pour into two well floured layer cake pans and bake in a moderate oven thirty to forty minutes. For the filling use one and one-half cups powdered sugar, one tablespoon

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cocoa, three tablespoons butter, onehalf teaspoon vanilla and as much cream as needed. Cream butter, add sugar and cocoa which has been mixed together, then vanilla and enough cream to make a smooth icing. Spread when cool. Mrs. E. Janneck, 2426 E. Thirteenth St., City. STUFFED PEACHES Six freestone peaches, six almonds, six marshmallows, one-fourtfT cup powdered sugar, one-half cup heavy cream, one tablespoon preserved ginger. Select large, rip fruit, steam fifteen minutes or until tender. Cool and peel. Cut a slit down one side and remove the stones carefully. Put one marshmallow in place of each stone. Roll in powdered sugar and stick almonds in the sides of each peach. Serve with a spoonful of whipped cream and garnish with pieces of preserved ginger. Horfense Hermann, 1131 Iloefgen St., City. POTATO DUMPLINGS Boil potatoes and mash. Add salt and pepper and knead in as much flour as possible. Roll into small balls and drop Into bailing water. Boil about fifteen minutes and serve with any kind of gravy. Mrs. Mary Leppert, 1922 Parker Ave., City. HEAVENLY PIE Two bananas, one cup sugar, oneeighth teasribon almond extract, oneeighth teaspoon salt, one-half pint cream, two egg whites. Split, the bananas, remove seed core and mash bananas through a sieve; add sugar, salt and*unbeaten egg whites. Beat all together to a stiff, fluffy froth Add one-eighth teaspoon almond extract. lane piepan with pastry and

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THE INDIANAPOLIS TIMES

fill with the above Ingredients. Bake twenty minutes In a slow oven. Chill and whip the cream. Cover pie with It. Sprinkle with nuts and cherries. Very delicious. Mrs. Daviand ’lndianapolis, Indr POTATO - PANCAKES Seven medium sized potatoes, onehalf teaspoon salt, three tablespoons of flour. Peel and grate potatoes. (Or run through fine knife or food chopper). Add salt and flour, beat thoroughly and fry in plenty of hot fat until golden brown. These cakes should be friend Immediately after grating potatoes. Mrs. Mattie King, 739 E. Georgia St., Indianapolis. MACARONI WITH TOMATO Fry one teaspooij chopped onion in one tablespoon of butter until slightly browned, add one tablespoon flour. When well blended add gradually one ,ar.d one-half cups of strained tomatoes and one-half teaspoon of salt. Put fine pint boiled macaroni into a baking dish, pour the sauce over this, then bake twenty minutes. Virginia Cromlich, 327 N. Gladstone Ave., Indianapolis. PINEAPPLE WHIP Cut six ounces of marshmallows into halves. Pour over them one can crushed pineapple and let stand overnight. Serve with whipped cream. This will serve six people. Mrs. John Wilds, 609 S. West St., Indianapolis. QUICK RUTTER CAKE One-half cup of soft butter, one and one-half cups of sugar, slf’ed several times; two eggs, one cup of milk, three cups flour, sifted several times: four teaspoons of baking powder, one teaspoon flavoring, one-

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fourth teaspoon salt. Place all Ingredients, except baking powder ind one cup of flour, in a bowl and oeat two minutes, then add the flour and baking pow'der and beat one minute. Bake in three layers and ice with your favorite icing. This cake has an excellent texture. Helen Salitros, R. 1, Brazil, Ind. GOLDEN GLOW SALAD Two cups carrots, measured after being put through food chopper, one cup celery, chopped, one cup tart apples cut in small cubes, two or three medium sized onions, chopped, one cup chopped nut meats. Mix well with mayonnaise dressing. Serve on lettuce leaves. Mrs. Mary Sosbey, Route P, Box 233 1, Indianapolis, Ind. WILL INSPEC? SITES Plan Body to Look Over College Ave. ' Proposed Business Zone. Designation of all of College Ave. south of Fall Creek as a business thoroughfare is requested In one of nineteen petitions for changes from residential to business zoning now before the city plan commission. The plan body had decided to spend next Thursday Inspecting the locations. HAIRPINS NOW ANCIENT Bu United Pres* PARIS, Oct. I.—ln a recent list of bankruptcies there*were seven manufacturers of hairpins. That Is one of the results of hair shingling, while on the other hand since 1924 the number of hair dressers devoting their attention especially to women has increased by 420.

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