Indianapolis Times, Volume 38, Number 188, Indianapolis, Marion County, 12 November 1926 — Page 25

NOV. 12, 1926

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THANK St 11 VINO CURRANT HRKAD One quart bread sponge, one cup lard and butter mixed, one and onehalf cups brown sugar, ose grated nutmeg, three-fourths pounds currants. Make into a loaf and let rise in pan until double in size;, then bake in a medium oven sixty minutes. Mrs. Grace McGinley, 70S S. Hamilton Ave., Lebanon, Ind. MINCE MEAT One and one-half cups chopped beef (roast or steak), one. pint chopped apples, on&-half cup chopped suet, one and one-third cups sugar, one cup cider, one-half cup Syrup from sweet pickles, one teaspoon salt, one teaspoon mace, a grating of nutmeg, one-fourth teaspoon cloves, one-half teaspoon cinnamon, two-thirds cup raisins. Mix ail together and cook one hour. Mrs. Howard Brebbemian, 1533 S. Randolph St., Indianapolis. CODFISH TOAST Pick to pieces one cup of codfish. Slice an onion and fry in an ounce of butter. Then add the fish with Water to cover. Slice three fresh tomatoes (or equal amount of canned) and add to the mixture, cooking the whole to threat quarters of an hour, adding a little cayenne. Pour it over buttered toast and serve hot. If fish are very salty, soak in water. Mrs. Ogden, 518 Warren Ave., Indianapolis. ESCALLOPED EGGS Tn a baking dish place a layer of chopped hard boiled eggs, then a layer of cracker crumbs, another layer of eggs and crumbs. Add salt, pepper and butter, then over this mixture pour chicken broth. Bake for about twenty minutes. Mrs. Leo Smith, 313 Jones Ave., (irawfordtsville, Ind. SOL'R MILK~COOKIES Two eggs, two cups sugar, one cup of lard and butter mixed, two teaspoons of baking powder sifted with flour, one teaspoon of soda in one cup of buttermilk. Add flour to make thick enough to roll. Add flavor to taste and a pinch of salt. J. C. Grimes, 863 S. Third St., Noblesville, Ind. BAKEDRABBIT One rabbit, a strip of salt pork, four tablespoons of flour, one cup milk, salt and pepper to taste. Skin the rabbit, dress and remove lower part of legs. Waph thoroughly and soak one hour. Wipe dry. Lard with salt pork strips, dredged with flour, sprinkle with salt and pepper. Bake about two hours, or until very tender, basting occasionally with milk. Airs. Richard Bultnian, R. It. No. 4, Batesville, Ind. APPLE BUTTER CAKE One-half cup sugar, one heaping tablespoon butter, two eggs, one cup apple butter, one teaspoon lemon extract, one cup raisins, two cups flour, two teaspoons baking powder. Cream, butter and sugar, add well beaten, and the flavoring. Mix in the apple butter, flour and raisins, beat well. Add baking powder and bake in a moderate oven in several layers. Icing for cake: One-half cup brown sugar, two teaspoons cocoa, one heaping teaspoon butter; cream together and add four tablespoons coffe, one teaspoon vanilla. Stir into this one pound of powdered sugar. Mrs. John Thompson, R. R. 5, Box 420, Indianapolis. PEAR CONSERVE Peel and cut into cubes five pounds of pears, add five pounds of sugar. Let stand over night. Drain off the syrup and boll until thick, then add the pears, one pound of seeded raisins, one-half pound walnut meats, cut fine; the juice and rind of two lemons, juice and rind of three oranges. Boil ail together five minutes,. Put into glasses and cover with paraffin. Airs. Carl Kull, 1522 Asbury St., Indianapolis. NUT GEMS Two cups sugar, one cup butter or scant cup lard, one cup sour milk, two eggs, one-half cup chopped nuts, one-half cup raisins, one teaspoon cocoa, one teaspoon soda, one-half teaspoon cloves, one teaspoon cinnamon and flour to make a dough cake. Cream together sugar and butter, odd beaten eggs and beat until light. Dissolve soda in sour milk and add. Then add nuts, raisins and spices. Mix thoroughly. Add enough flour to make the thickness of cake dough. Bake in gem pans in moderate oven. Airs. Guy Orr, Box 224 Ken.vston, Ind. SCALLOPED"CABBAGE One quart cabbage chopped as for slaw, one teaspoon salt, one quart boiling water, one cup sweet milk, two tablespoons butter, one tablespoon flour, one teaspoon salt, onehalf teaspoon pepper, one cup fine cracker crumbs. Pour the boiling

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water on the cabbage and add one teaspoon salt. Boil this fifteen minutes. Drain off water. Heat the milk. Cream butter and flour and add to milk, then add salt and pepper. Cook to the consistency of thick cream. Remove from the fire. Butter a small baking dish and sprinkle bottom with cracker crumbs. Put in half the cabbage and then half the sauce. Sprinkle with cracker crumbs, then add remaining cabbage with cracker crumbs. Dot with small bits of butter and brown in oven twenty-five minutes. Serve from the dish in which it was baked. Mrs. Marion 0. Dellinger, R. R. 2, Reynolds, Ind. CRANBERRY NECTAR Two pounds cranberries, three quarts water, two pounds brown su gar. Stir this in saucepan and heat slowly to boiling point, then cook for twenty-five minutes. Strain through jelly bag or filter; place when cold In a punch bowl and add three bananas cut'in thin slices, onefourth pound small cut marshmallows, two quarts crushed ice. Stir and serve. Mrs. A. J. Martin, 409 N. Gladstone Ave., Indianapolis. SPAGHETTI WITH HAMBURG Fry one pound hamburg with one diced onion and salt and pepper to taste until brown. Boil one package spaghetti in salt water until tender. Drain and add one can of tomato sauce. Add this to the hamburg mixture and let boil for few minutes. Serve hot. Mrs. Effle Fording, Brownsburg, Ind. PINEAPPLE SALAD One can of pineapple (drained), 10 cents worth of brick or cream cheese, one bunch celery, one dozen marshmallows and dressing. Mix one teaspoon of flour with one tablespoon of sugar, add the pineapple juice and one well-beaten egg. Cook this until thick anfl cool. Cut the pineapple, cheese, celery and marshmallows fine. Add dressing and whipped cream. The latter may be omitted. Mrs. J. C. Logan, 295 N. Cross St., Danville, Ind. CHOCOLATE NUT COOKIES Cream two tablespoons butter and one cup sugar well, add one egg, vflell beaten; mix one and threefourths cup flour, one teaspoon'soda, three teaspoons cocoa, one teaspoon cinnamon and add to the first mixture: One-half cup milk, one-half cup chopped nuts, one-half cup raisins,, one teaspoon vanilla. Drop by spoonsful on a buttered tin and bake in a moderate oven. Neva Graham, Sheridan, Ind. MEXICAN CIGAR Two parts ground beef to one part ground ham, seasoned with salt and pepper; one-third cup rice. To mix, add a small amount of water (onefourth to one cup). Mold in shape of cigar, arrange in casserole, pour tomatoes over this and bake. Mrs. Wayne Dodson, Whitestown, Ind. PRESERVED WHOLE PERSIMMONS Put a thin layer of sugar in the bottom of a glass fruit jar, then a layer of whole ripe persimmons, then a layer of sugar and continue until the jar is full. The sugar will soon dissolve and form a syrup. Press the upper fruit down under the syrup or add more syrup to the jars. Seal and store until used. Mrs. J. H. Newman, 989 E. Washington St., Martinsville, Ind. BRAN - BREAD Mix in order given—two cups bran, one cup flour, one-half cup molasses, one teaspoon soda in one cup sour milk, a pi/ich of salt, one-half cup raisins. Bake in a loaf pan in a moderate oven twenty-five or thirty minutes. Mrs. G. A. Bolds, 827 N. Capitol Ave., Indianapolis.

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t Canned Foods Nov. 12 to Nov. 20 the A. & P. Stores offer you a wonderful opportunity to stock your pantry with summer freshness sealed in cans. There are more than 200 varieties of canned goods from which to choose. BUY NOW' JS, IttUlMr K* PAOFBE t £ • ESTABLISHED 1868 Campbell's Tomato Soup 13 99c co 0 z:l 13 99c •BBBHHBKianBHmnHBHBHHnniMBnHaHCaMBBBSISMBtODMKSC:" 1 ■■IR Canned Foods Week Is Here Argo Peaches 99c Argo Apricots 4"™ y 299 Joan of Ajfc Kidney Beans 11 Cans 99c Argo Pineapple Sliced 6 cZJ 99® Van Camp Pumpkin 12 Co "* /\ Van Camp Beans 13 c ™99 c Flavor 13 c-99c 1 ■■!!— ■ IHI H— lI Ml II iM ■ I !■—~ IMM~W T A Wonderful Opportunity Van Camp Hominy 12 Can ‘ 99c Lombard Plums Scl 2 99 c Blue Peter Sardines 8 Cans 99c Corn Sweet Sugar Cans 99c Peas High-Grade t2 Cans 99c Alaska Salmon Bc™99®8 c ™99® 8 99c More Than 200 Varieties Campbell's Beans 12 Cos ' ,s 99c Georgia Pie Peaches 8 Cans 99c Cherries Soar ■ pt,uj 4 Cans 99c Karo Big IVi Lb. Can 10 Cans 99c Red Beans Scott County 12 Cans 99c Joan of Arc Beans 11 ■- 99c gg 11 99c Now Sweet Potatoes 7 19c Celery Concord Grapes 4 Qt - Ba,het 35 c 1 Cranberries '* 10c aJtiMinitAHinficig Established 1859

THE INDIANAPOLIS TIMES

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Annual Canned Goods SALE LOWEST PRICES IN U. S. A. All New Packed Foods Prices Effective Nov. 13 to Nov. 20, Inclusive DEL MONTE JffiS? DEL MONTE PEACHES--Yellow Halves.. No. 2V 2 Can 23c-Doz. $2.65 DEL MONTE PEACHES —Sliced Clings.. No. 2% Can 25c—Doz. $2.85 DEL MONTE PEACHES Tall No. 1 Can 18c—Doz. $1.95 DEL MONTE PEACHES Banquet Size 10c—Doz. $1.15 DEL MONTE APRICOTS No. 2% Can 29c—Doz. $3.39 DEL MONTE APRICOTS Tall No. 1 Can 18c—Doz. $1.95 DEL MONTE CHERRIES—RoyaI Anne. .No. 2 y 2 Can 38c—Doz. $4.35 DEL MONTE CHERRIES—RoyaI Anne . Tall No. 1 Can 23c —Doz. $2.65 DEL MONTE PEARS—Bartlett No. 2 y 2 Can 30c—Doz. $3.50 DEL MONTE PINEAPPLE—Crushed No. 2 I A Can 23c—Doz. $2.65 DEL MONTE PINEAPPLE—SIiced No. 2 y 2 Can 28c—Doz. $3.25 DEL MONTE PINEAPPLE—Crushed No. 2 Can 18c—Doz. $2.15 DEL MONTE PINEAPPLE—SIiced No. 2 Can 23c—Doz. $2.65 DEL MONTE FRUIT SALAD Tall No. 1 Can 25c—Doz. $2.95 DEL MONTE ASPARAGUS TIPS 10y 2 -oz. Can 18c—Doz. $2.10 DEL MONTE SALMON Tall Can 27c—Doz. $2.99 DEL MONTE SALMON Flat Can 22o—Doz. $2.50 DEL MONTE BLACKBERRY JAM Can 22c—Doz. $2.35 DEL MONTE SUGAR CORN No. 2 Can 15c—Doz. $1.75 DEL MONTE SUGAR PEAS No. 2 Can 15c—Doz. $1.75 DEL MONTE SEEDLESS RAISINS 15 oz. Pkg. 10c—Doz. $1.15 DEL MONTE SPINACH No. 2 % Can 17c—Doz. $1.98' Sop CAMPBELL'S Beans TOMATO ' ' —j. , „ CHICKEN, VEGETABLE, OXTAIL, TURTLE SOUP /2 C Can [ y2® C an 89c 3 c#hs 2sc—l2 CAHS oSc 89c Dozen Cans ■ Dozen Cans VAN CAMP'S fooos VAN CAMP’S PORK AND BEANS Can 7V 2 c—Doz. 89<* VAN CAMP’S PORK AND BEANS Med. Can 4c —Doz. 45^ VAN CAMP S KIDNEY BEANS . Can 7i/ 2 c—Doz. 89^ VAN CAMP’S HOMINY Large Can 7i/ 2 c—Doz. 89^ VAN CAMP’S CHILI CON CARNI Can 8c —Doz. 95^ VAN CAMP’S TOMATO SOUP Can 7Uo—Doz. 89^ VAN CAMP’S VEGETABLE SOUP Can 8c —Doz. 95^ H.J. HEINZ s 7iSr HEINZ PORK AND BEANS Tall Can 12c—Doz. $1.39 HEINZ PORK AND BEANS Flat Can Bc—Doz. .95 HEINZ CATSUP Large Bottle 23c—Doz. $2.65 HEINZ CATSUP Small Bottle 14c—Doz. $1.65 HEINZ CREAM TOMATO SOUP Can Bc—Doz. .95 EXTRA FANCY YELLOW JERSEY SWEET l|C POTATOES L* FANCY I FLORIDA LARGE SIZE appTfc ORANGES Grapefruit Hrr LL O medium size fancy - bright 10 ls 23c 20c d ° z - 2 f ° r 15c lettuce 15c CABBAGE' Y£ SOLID HEADS , Lbs ■ OATS-s-3i25c 18 BF& finest quality mm jJgjjiSL. ft 1 1 LARGE 16-OUNCE LOAF ST A iuw Hvk B""' flln w Wrapped—Reg. Sc Value Iftinir WHY PAY MORE?

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