Indianapolis Times, Volume 38, Number 206, Indianapolis, Marion County, 3 December 1926 — Page 27

DEC. 3, 1926

MARKET BASKET

NOTE—The Times will wive a recipe iiling cabinet for recipe submitted by a reader and printed in this column. One recipe is printed daily, euwt Friday, when twenty are Address Recipe Editor of jThe Times. Cabinets will be mailed bo winners. SOUR CREAM COOKIES Two cups sugar, three-fourths cup shortening, one teaspoon soda dissolved in one cup sour cream, flour enough to roll. Bake in quick oven. One-half of this recipe makes about one gallon of cookies. Mrs. Wi-liani D. Mills, 215 S. Vine St., Plainfield; Ind. V CREAMED ONIONS Peal one dozen onions, leave whale. Boil till well done, pour off water. Cut onions in four quarters, add one quart of milk let boil ten minutes. Mix two tablespoons of flour with cream to thicken. Serve warm with salt and pepper to season. Mrs. Edna McCullough, 318 S. Roena St. MOCK CHICKEN GRAY Chop fine a medium sized onion and fry in butter until a delicate brown. Turn the fire low. Then add one egg and stir constantly until every particle is browned, add one tablespoon of flour, mix thoroughly. Put in three cups of milk and let thicken. Salt and pepper to taste. Mrs. G. Bold, 5331 Sunset Avc., city. WALNUT CANDY Two cups brown sugar, one-halt cup water, small piece butter, cine cup black walnut meats chopped fine, about one tablespoon vanilla. Boil sugar, water, and butler until thick enough to spin a thread. Flavor with vanilla, and add nut meats Beat and pour on buttered plates, Mrs. Clarence Walda, 132 N. Adams St., Knlghtstown. Ind. WOODFORD PUDDING One teacup butter, one cup sugar, two cups flour, one cup blackberry jam, three teaspoons of sour milk, orie-half teaspoon of soda, three eggs. Cinnamon and nutmeg to tastd. Bake Blowfly and serve hot with a sauce made of oiio pint of water, threefourth cup of sugar, one tablespoon of cornstarch, one-half teaspoon vanilla. Cook until it thickens. Mrs. E. R. Gales, 7(15 N. Emerson Ave., City. CREAMED HAMBURGER ON TOAST Put one pound of ground beef in a hot skillet without any grease. Season* with salt and pepper and lump of butter. Keep stirring ten minutes or-until th meat turns white. Add two tablespoons of sifted flour and pint of milk, which forms a gravy. Pour this over well toasted slices of bread. Onions may also he used. Mis Viola Hole, 210JSE. Main St., Crawfbrdsville, Ind. CHERRY CAKE •roe cups flour, two cups brown r. one and one-half cups cherries, one-half cup lard, two eggs. One teaspoon each of cloves, rinnamon and allspice. Two teaspoons of soda dissolved in one-half cup cherry juice. Cream sugar and lard, add eggs and mix well, add the cherries and then the juice in which the soda has been dissolved. East add the flour and spices. Use a chocolate or caramel icing. Mrs. Evert Davis, 721 W. Royal St., Lebanon, Ind. MOCK ESCALLOPED OYSTERS One can salmon, one cup milk, cracker crumbs, small lump of butter, salt and pepper to taste. Arrange in baking dish one layer salmon, cover with cracker crumbs. Add arfother* layer of salmon, top with crumbs. Continue until the salmon Is all used, then cover with crackers, milk, butter and seasoning. Bake in moderate oven twenty to thirty minutes. Mrs. A. R. McLane, 3326 N. Illinois St., city.

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SWEET RELISH Fifteen green sweet peppers, fifteen red sweet peppers, six red hot peppers, fifteen onions. Grind all line and add one quart vinegar, two cups sugar and three tablespoons of salt. Let boil and seal hot. Mrs. S. W. Jones, R. R. U, Box 120 E, Indianapolis, Ind. DEVILS FOOD OR EGG LESS FRUIT LAKE One cup granulated sugar, onehalf cup butter, two cups flour, one teaspoon soda, one cup sour apple sauce, one-fourth teaspoon cloves and nutmeg, two teaspoons cocoa, pinch of salt, vanilla. Mix soda with the sauce, coca, and spices and vanilla. Mix sugar and butter together. Mix together. Bake slowly. For the fruit cake add one-half cup raisins, one-half cup nut meats, a little candied orange peel. Mis. J. A. Temple, 3109 E. Tenth St., City. COCOANUT BAR CANDY One and one-half cups sugar, onehalf cup sweet milk, two tablespoons of butter, one-half teaspoon vanilla, one-half cup shredded cocoanut. Add few drops almond extract. Pour milk over sugar, add butter and boll twelve minutes. Remove from Are and add extract and cocoanut, beat rapidly until creamy and pour out on a buttered pan, cut in bars when cold. Note—This candy becomes more tender and creamy the longer it stands and is excellently adapted to sending as a gift by mail. Mrs. W. H. Butts, H 1 Naomi St., City. DREAM BISCUITS Two cups of flour, one teaspoon salt, four teaspoons sugar, two to four tablespoons shortening, four teaspoons of baking powder, one-half to one cup sweet milk and water. Sift and measure flour and sift again with salt, baking powder and sugar. Work iri fat with back of of fork until mixture seems granular, then begin adding liquid a few drops at' a time in one spot, drawing the wet, portions to one side. Continue until the whole mixture has the consistency of drop dumplings. Drop with teaspoon into well greased gem pans. Bake ten or twelve minutes in oven about 450 degrees. These are delicious. ! Mrs. Frank I). Williams, 1117 E. Thirty-Third St., City. , DIXIE BISCUIT At 10 a. in. melt five tablespoons of butter and lard. Add two cups milk, one teaspoon salt, one heaping tablespoon sugar and heat to lukewarm. Dissolve one yeast cake in a little cold milk and add. Beat two eggs well and add. Sift three pints of flour and add, stirring until smooth. Cover, keep in warm place and let rise until 4 p. m. Then mix lightly and roll one-fourth inch thick cut in two sizes. Put smaller one on top of each large one. Let rise about one and one-half hours and bake ten or fifteen minutes in a moderate oven. Mrs. Herbert Newman, 989 E. Washington St., Martinsville, Ind. DRIED APPPLE FRUIT CAKE Soak two cups of dried apples over night. In the morning chop them and simmer them in two cups of dark molasses until they turn a dark red or brown, let cool and add one cup each of butter and milk, one half cup of sugar, three cups of flour, two level teaspoons each of cinnamon, allspice and cloves, three teaspoons of baking-powder, three eggs and one-half pound of raisins,

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one-half cup of currants, one tablespoon of chopped citron. Mix all together thoroughly, adding more sugar to suit taste. Bake two or two and one-half hours in a slow oven. Mrs. Flo Sparks, 962 W. TwentyNinth St., city. PORK CAKE One pound ground pork, two cupfc brown sugar, one half pound walnuts, one cup almonds, two cups raisins, one teaspoon cloves, one teaspoon allspice, two teaspoon soda in warm water, two tablespcon syrup, one pint strong coffee, 5 cents citron, four cups of flour. Mrs. M. L- Miller, 1467 \V. ThirtyThird St., City. DATE CANDY Two cups sugar, three fourths cup milk, one teaspoon of butter, one cup nut meats, one pound dates. Cook sugar, milk and butter till it forms a soft ball when tested. Add the dates pitted, and cook till dates are melted. Remqve from tire, add nut meats and beat till it cannot be beaten any longer. Roll in a damp cloth. Cut in slices. Eloise Forman, 3549 Kenwood City. VEAL SALAD One shank of veal, one pound lean fresh pork, both boiled till tender. Have the same r mount of celery and cabbage as meat, four hard boiled eggs, chop all fine. Add the following dressing. Two well beaten eggs, one 'tablespoon mustard, one tablespoon salt, one-half teaspoon pepper, one tablespoon sugar, one cup of vinegar. Mix all and cook in a double boiler till thick, thin with cream and add to salad. This is equal to chicken salad and will serve twelve people. Mrs. Olive V. Miller. 1001 S. Third St., Evansville, Ind.

The Little Red School House of American Retailing

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THE INDIANAPOLIS TIMES

Standard Meat Market 427 West Washington Street 333 West Washington Street

Pure Lard, 4-lb. 1O D Limit, lb Iw2 v With sl-00 Meat Purchase Only Boiling 1 A Beef, lb IUL Choice Pot 1 Roast, lb lOC Round and Loin Swiss Steak, lb. . . nvC Boneless Veal OC _ Roast, Lb Fresh Ground If Hamburger, lb. . . IwC Pan Sausage, With a flavor . . 1 I 2C Our Own Quality QA Coffee, lb OUC

try a WANT AD IN THE TIMES. THEY MILL BRING RESULTS.

Creamery Butter, JO Fresh Churned . , uv Eggs—Cold 07 Storage, Doz. . . O I Fresh Shoulders, 7 to 10 lbs. Family 91 if* Size, lb Pork Chops, 9ft/* Sliced, lb JUv Home-Made 1 Frankfurters, Lb lwv Hilgemeier’s Bacon and Hams, 8 to 10 Os _ lbs., lb LOl. Sauer C - Kraut

r<" r—in _ 1 1 1 ■ ms * nmk Mags H am W im n on ■ pm ibh > |H| * m ■ I ■ | 9M n ■II ■ m 9 9 9 IHfll 9 W§ 12 9 K JH H mm ■ HM HI i ■ IH ■■ ■■ GROCERY CO. S—

“QUALITY FIRST—ECONOMY ALWAYS" SUGAR 10 § 65 c DIITTCD J ‘“ /10a Pul I lK /,L c b”Sfu 4D C POST TOASTIES O $ OCf or KELLOGG’S J - J fi miR $ i m I LvUll 24-Lb. Sack jLm&U ra Finest Quality—Large ,4 i 16-Oz. Loaf, Wrapped {ft* r ; Regular 8c Value IkM J San fe Why Pay More? OLD DUTCH 1 4 1 25SOAP rn 10 37 c New Mixed Nuts, No. 1 quality, lb 25c E-Z-Bake Flour, 24-lb. sack $1.20 New English Walnuts, No. 1 1b... ,35c Indiana Standard Flour, 24-lb. sack. 95c Fig Bars, fresh baked, lb ...10c Sunsweet Prunes, 2-lb. pk 25c Chocolate Drops, cream centers, lb 15c Peanut Brittle, fresh and crisp, lb 15c l/AD#fc Syrup AP, TOMATOES IVMKU Z5 C c °^ s or EGGSI? 40 c 3:25: HA 11 If Wilson’s Qa GOLD MEDAL IfIILIV J C PANCAKE Mm a Krai Miller’, pa flour ALT El 45 c 2-15 Pecola Nut Oleo, lb 20c Del Monte Raisins, 15-oz. pkg .10c Fresh Milk, pint, 6c; quart ~; . 10c Macaroni or Spaghetti, 7-oz. pkg 5c Dromedary Dates, Shredded Wheat, 10c; Grape-Nuts 16c Scrap Tobacco, all brands, 3 pkgs -25 c n.bc. soda N a vy Lima Peanut Crackers Beans Beans Butter MICHIGAN California New Crop BEST QUALITY SHORTENING 0 " 1Z Radishes, 2 bunches 5c Green Mango Peppers, doz 10c Green Onions, 2 bunches • 15c Young, Tender Spinach, lb 10c Washed Carrots, 3 pounds ~,..10c Kale Greens, lb • iy 2 c Washed Turnips, 3 pounds -..10c Cauliflower, white heads, each...... 20c ONIONS v'= 3 lbs., 10cjAPPLES 3C 10 lbs., 23c LETTUCE re 1b.,.. 10c GRAPEFRUIT er.* 2frisc CELERY s, a x Each,.. 10c LETTUCE S Ea..loc CRANBERRIES, lb..lQc GRAPES, Emperor, lb. IQc POP CORN, fey. ear, lb. 5c GRAPES N o° w nc Y ”a k Basket 25c CQGOANUTS Fresh 2 tor ilk LEMONS D0z..15~c Crystal White Soap Chips, Ige. pkg 19c Old Time Mincemeat, pkg ~.loc Grandma Soap Powder, large pkg....-.15c Libby’s Apple Butter, No. 2V£ can.......20c Octagon Soap, white or yellow, 6 bars.. .25c Best Parlor Matches, 4 boxes.. • *„.lsc FAB, large triple size pkg.„ • 19c Toilet Paper, 3 1,000-sheet rolls .......25c fsm Exa i'te _ _ Bixby’s Proctor & Gamble’. il i i "llif Pol!sh Gascsdc Sh 1 S SLi Reg ‘ isc B ° ttie H xJ' ocoa Bar<^water tOWLENE 8‘ IS

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