Indianapolis Times, Volume 38, Number 194, Indianapolis, Marion County, 19 November 1926 — Page 29

NOV. 19, 1926

MARKET BASKET

imitation maple syrup Get seven cleaned cobs from which corn has been shelled. If you pre■fer lighter syrup use white cobs. Boil them In about three pints of water for one half hour, and add either white granulated of light brown sugar, twenty-five cents worth, to form sirup, and boil about five minutes. Mrs. Roy Christy, 713 E. Washington, St., Grcencastle, Ind. GERMAN CABBAGE Slice red cabbage and let stand In cold water. Drain, and to one quart of cabbage add two tablespoons of butter, one-half teaspoon of salt, one tablespoon of finely chopped onions, a few gratings of nutmeg and a bit of cayenne; cover and cook unit! the cabbage is tender. Add two tablespoons of vinegar and add one tablespoon of sugar arid cook five minutes. Mrs. 0. Baker, 315 S. Taft St., city. SPAGHETTI, COUNTRY STYLE One-half pound spaghetti, one-half pound smoked fried ham ground, one and one-half cups cream cheese, salt and pepper, one cup hot milk. Ip a baking dish place a layer of spaghetti, a layer of cheese, salt and pepper. Then another layer of spaghetti. Then a layer of cheese, then the ham. The ham should entirely cover the cheese and be at least one inch dep, pour over all the hot milk, and bake thirty minutes. Serve from the bakiug dish. Mrs. Elmer E. Essex, 928 N. FerPLliing St., city. SALMON SALAD One can salmon, two boiled potatoes, two dill pickles, three or four olives, celery, one teaspoon chopped onion, two boiled dggs- Shred salman, dice potatoes and pickles, chop olives and celery. Mix thoroughly I and season with salt, pepper and vihI egar. Add dressing and garnish with ' sliced hard-boiled eggs. Dressing—Three tablespoons prepared mustard, three tablespoons cream or milk, one teaspoon sugar. Mrs. Paul Turney, 1324 W. Thir tietli St. RAISIN PUDDING The Dip—Two cups brown sugar, t>i and one-half cups water, one I : -'espoon butter. Heat tjiis boiling hot. The Batter—One cup brown sugar, oik*' tablespoon lard, one cup sweet milk, one egg, one cup raisins, one teaspoon of cinnamon, one teaspoon of baking powder, two cups of flour. Cream sugar and lard, then add egg and beat well. Add dry ingredients slightly dredged with flour. Put batter in dip and bake twenty-five minute. / Mrs. Ruth Akers, Bellmore, Ind. EGGS IN A NEST Beai the white of an egg until t UT, add a few grains of salt. Butte a rriice of toast and pour two of boiling water over 1/Vhit. Place the egg white on top (V the toast forming a nest. In this ii carefully place the unbroken hb-olk of the egg. Bake In a moder- ! Pit' oven until the egg white is ; 1 si l htly brown. ' 'o'a O’Donnell, 1210 Southeast-! u Ave. . HANKSGIVING COOKIES )no egg (beaten lightly), one level cit’i lblit brown sugar, one-eighth r ' butter, one-halt teaspoon soda t i-tedP, dissolved in one and one--1 If tablespoon sweet milk, one and on half cups sifted flour, one-third c m black walnut meats. Mix in o •• r given. Drop from a teaspoon on ‘greased pan and bake in a n < derate oven. Virginia L. Cain, 1639 Pleasant St. DATE PUDDING One cup sugar, one cup dates, one cup nuts, tme and one-half tablespoons of flour, two tablespoons of milk, one teaspoon level baking powder, one-fourth teaspoon salt,

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two eggs. Butter dish, bake in pan of water forty minutes. Delicious with whipped cream. Mrs. Ovid Miller, La Fontaine, Ind. DELICIOUS CONSERVE One peck apples, not peeled, two pofinds cranberries, two pounds raisins, three oranges, the peel of one orange, seven cups sugar; run apples, cranberries, raisins and oranges through food grinder; add sugar and boil thirty minutes. Thin makes about seven quarts. Mrs., Leo Krenzei, 1058 Magnolia Ave., Frankfort. Ind. PILOT APPLES Take six red firm apples, peel and core. Boil in sweetened water till tender. Drop a 'handful, of red hots in the water (to make apples red). Place on lettuce leaf, fill centers with, chopped nuts and celery. Cover with whipped cream and serve. Mrs. William Dininger, R. B. Box 127-Iv. LEMON COOKIES One-fourth pound butter, one cup sugar, one egg, three tablespoons lemon juice, grated rind of one-half lemon, two cups flour, one half teaspoon baking powder, one-fourth teaspoon soda. Cream butte-, add sugar" gradually and cream again, add unbeaten egg and beat well; f add lemon juice and rind, Kft dry ingredients and fold into first mixture. Roll out on slightly floured board and cut with cookie cutter. Bake five minutes in hot oven. Mrs. Birdye Glassner, NobCesville, Ind. APPLE SAUCE CAKE One-half cup butter, one cup sugar, one teaspoon of cinnamon, one-half teaspoon cloves, one-eighth teaspoon nutmeg, one-fourth teaspoon salt, one cup raisins, one teaspoon soda, one cup unsweetened applasauce (not much juice) and two cups flour. Cream butter and sugar, add spices, salt and raisin3 and applesauce in which the sode has been dissolved. Beat well, then add the flour. Bake in loaf pan thirty-five to forty-five minutes in rather slow oven. For the icing use one and one-half cups confectioner’s sugar and flavor with vanilla. (One egg may he added to cake butter with good results.) Mrs. Crystal Olsen, 1435 W. | Twenty-Eighth St. GRAPE AND BANANA SALAD Take two large peeled and sliced bananas, one cup of seeded grapes, i three-fourths cup chopped celery. | one-half cup broken English walnut meats, one-fourth teasaoon salt, one cup whipped cream and crisp lettuce leaves. Mix the bananas with the grapes, celery and nuts. Chill and just before serving mix with the salt and cream and serve on lettuce leaf. Sallie Johnson, 220 N. Illinois St. SALAD DRESSING Beat the yolks of two eggs slight-

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ly in a deep brown bowl. Add slowly one cup of Vegetable Oil. Add a teaspoonful first, beat hard and then add a teaspoonful and beat well until all is used; should be real thick. Add the juice of a lemon, or a little vinegar. Add a medium size onibn, a small can of pimentoes, one-half dozen sweet pickles. Grind in food chopper add salt and pepper to suit taste. Keep in cool place. Mrs. W. E. Ekllis, 1120 W. ThirtyFourth St. BUTTERSCOTCH CAKE One and one-half cup brown sugar, one-third cup lard, one cup milk, two find one-half cups flour, three level teaspoons baking powder, one teaspoon maple extract, two eggs. Cream, sugar and shortening. Add milk then flour levening and extract. Last, add well beaten eggs.

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THE INDIANAPOLIS TIMES i *

Icing, one and one-half cups brown sugar, two-thirds cup sour cream, one-third teaspoon baking soda. Cool until a hard ball forms in cold water. Beat and ice cake. M>3<. Ehvin Gibson, Burney, Ind. MOCK SALMON LOAF One quart tomatoes, one cup peanut buttor, one cup cornstarch, one cup boiling water, three eggs, onehalf teaspoon sage, one-half teaspoon salt and one small onion. Beat the eggs well, then add the peanut butter, cornstarch, sage, salt and onion. Mix well, adding the boiling water. When mixed well put this in your tomatoes that have been brought to a

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steam heat. Cook until onions and eggs are cooked well, then pour into a loaf pan and let stand unt 1 cool. Mrs. Henry Cammann, 915 College Ave., Apt. 7, Indianapolis, Ind. HAWAIIAN HIGHBALL One can crushed pineapple, one can grapefruit, three-quarter cup sugar, one and one-half quarts water, sprigs of mint. Pour grapefruit and pineapple through fine sieve and press pulp to extract juices. Add to sugar and water and blend well. Serve with floating sprigs of mint Mrs. Walter Withrow, 114 Good Ave., Indianapolis, Ind. *

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RED CROSS MACARONI SPAGHETTI 2H5’