Indianapolis Times, Volume 38, Number 212, Indianapolis, Marion County, 10 December 1926 — Page 25

DEC. 10, 1926

MARKET BASKET

PENUCHE CANDY One cup white sugar, one cup brown sugar, one cup cream. Cooluntil forma soft ball when dropped in water. When cold beat until firm Knead well. Add one teaspoon vanil la and one-half cup nuts. Shape into loaf. Slice when cold. Leona Flgg Foley, Freedom, Ind. COCOANUT CAKE LAYER One cup sugar, three-fourths pup butter, two egg yolks, one cup sweet milk, one teaspoon extract, two teaspoons cream tartar, one teaspoon soda, one cup grated cocoanut, two egg whites, three cups flour. Cream sugar a.nd butter, add egg yolks, beaten well. Sift flour and cream tartar together, add alternately flour and milk, add cocoanut and extract. Then add well beaten eggs. *J>ld in dissolved 6oda in a lttle boiling water and add. Bake in moderate oven. Mrs. Vera Sleeth, 930 Green St. (rear), city. CHILE Take three tablespoons of lard, put In a skillet, when lard is piping hot add one and one-hdlf pounds of • hamburger, two tablespoonfuls of salt, two tablespoons of Mexican chile pepper (onion if preferred.) Cook until meat is real brown, stirring occasionally. One medium size can of tomatoes, one medium size can kidney beans, cook this altogether slowly for fifteen minutes. This will serve six people. Mrs. Otto Sare, 1 N. New Jersey Jt., city. PRINCE QF WALES CAKE One-half cupful Crisco, one cup brown sugar, two egg yolks, one cup sour milk, one and three-fourths cups of flour, one and one-half teaspoon of baking powder, one teaspoon soda, one teaspoon cinnamon, one-half teaspoon cloves, one-fourth teaspoon grated nutmeg, one-half cup walnuts (chopped), one cup raisins, one-half cup currants, one-, fourth teaspoon salt, two egg whites beaten stiff. Method: Cream Crisco and sugar. Add egg yolks, soda dissolved in sour milk, spices, nuts, fruit. Next flour, salt and baking powder sifted together. Last, egg whites. Bake in loaf one hour In moderate oven. Miss Helen Meyers, 2214 Wopdlawn Ave., City. BAKED AND FRIED HASH (A request) Chop left-over roast beef, add equal amount of chopped boiled potatoes. Put butter in hot sleillet, cut up small onion and brown in the butter, add chopped roast beef and potatoes with small amount of water, season with salt and pepper, cook for few minutes, then add leftover gravy, heat and serve. For baked hash add rpilk and bake In a moderate oven until brown. A READER. FIG PUDDING One cup suet, one pound figs, three eggs, two cups bread crumbs,

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Standard Meat Market 427 West Washington Street 333 West Washington Street

Pure Lard, 4-lb. lOj. Limit, lb ibf C With SI.OO Meat Purchase Only Choice Pot Iff Roast, lb IDC Round and Loin OA Swiss Steak, lb. . . LvC Boneless Veal <*ff Roast, Lb mOC Fresh Ground 1 r Hamburger, lb. . . 10C Pan Sausage, l*7 1_ With a flavor . . 1 I 2 C Our Own Quality OA Coffee, lb DUC

'me cup sugar, two cups milk, vash, pick over figs and ohop. hop suet. Beat eggs light with >ut separating. Mix ingredients horoughly, turn into a well greased mold, cover and boil three hours. Serve hot. Mrs. Martha Weishaar, 1426 Montcalm St., City. NUT COOKIES One cup hickory-nuts cut or ground fine, one cup brown sugar, two eggs, one pinch salt, six roundtablespoons flour one teaspoon baking powder. Separate egg yolks and beat, gradually add sugar, add egg whites beaten stiff, add salt and hlvkory nuts, then flour and baking powder. "A teaspoon of this Batter makes a nice cookie. Grease pan, drop by spoonful and bake in moderate oven. These are delicious. Mrs. 11. A. Sublet, Fillmore, Ind. TURKISH NOUGAT Two cups sugar, one-half cup Karo corn syrup (white). 801 l together till a soft ball forms In cold water. Pour Into the stiffly beaten whites of two eggs. When creamy add one-half cup of chopped black walnuts. Then pour into a buttered pan and cool. Cut Into squares. Mrs. L. C. Yager, 2151 N. Capitol Ave-, City. 9 PORK FRUIT CAKE One-half cup butter, three-fourths’ cup brown sugar, three-fourths cup seeded raisins, three-fourths cup currants, one-half cup citron cut In thin bits, one-half cup molasses, one cup chopped figs, two eggs, one cup chopped fresh fat pork, one-half cup sour milk, two cups flour, one-half teaspoon soda, one teaspoon of cinnamon, one-half teaspoon allspice, : one-half teaspoon cloves, one-half teaspoon lemon extract. Cream the butter and gradually add the sugar, beating constantly. Then add the yolks of eggs well beaten, next add all the liquids and follow with flour. The flour should be well sifted with the soda and add the sifted spices. Beat this mixture thoroughly, then add well beaten egg whites. Lastly fold in the fruits, this prevents the fruits going to bottom of batter. Bake In two small loaves in a slow oven. Mrs. Bertie Howard, Rclplo, I^d.

Vegetarian Mince Pip Three-fourths cup chopped nuts, one cup tart chopped apples, onefourth cup raisins, one-fourth cup of fruit juices, one-half cup of sugar, one tablespoon of vinegar, one tablespoon currants, two tablespoons of butter, one-half teaspoon salt, a pinch of cloves and mace. Mix all together thoroughly, adding more sugar and vinegar to suit taste. Bake In two crusts. Mrs. Rose Gabreal, 701 W. Thirty Second St., City. SUPREME SALAD Two pounds Tokay grapes, one can pineapple, one-half pound marshmallows, one dozens bananas. Halves the grapes and remove the seeds, quarter and slice the pineapple, marshmallows and bananas. The dressing. One tablespoon of flour, rounded, three tablespoons of sugar, one-half teaspoon of salt, one egg, one-half cup vinegar, one-half cup milk, one pint whipped cream. Sift dry Ingredients, add one-half the milk, beat In the. egg yolk, then the remainder of the milk, gradually add the vinegar, cook in double boiler until thick, add the beaten white of egg. When cool add the whipped cream and pour over the fruit. This recipe will serve forty people, three spoonsfull to a person. Mrs. Josio Pollard, Whitestown, Ind., Box 122. DATE BREAD Seed and cut up one package of dates. Into one and one-half cups of boiling water, put two teaspoons soda and pour over dates. When cool, add two cups sugar, one tablespoon butter, one egg, pinch salt, one cup shopped nuts, one tablespoon vanilla, two and three-fourths cup flour. Bake in greased pan about one hour. Mrs. F. M. Drum, 5704 Oak Ave., city. SUET PUDDING One and one-half cups suet chopped fine, one and one-half cups red syrup, one teaspoon soda stirred In syrup, one and one-half cups raisins, one cup nuts meats, one and onehalf cups water, two cups flour sifted, then measure, salt and spices to suit taste. Steam two hours In a double boiler and serve with following sauce. White sauce. One cup granulated sugar, one tablespoon flour, one tablespoon butter, one pint boiling water. Boil five min-

Creamery Butter, Fresh Churned, J £ Lb., 45c Eggs—Cold 0T Storage, Doz. . . Os C Fresh Shoulders, 7 to 10 lbs. Family Oil Size, lb ZlfC Pork Chops, Sliced, lb JUC Home-Made *■ ff Frankfurters, Lb. 13C Hilgemeier's Bacon and Hams, 8 to 10 or* lbs., lb LOC Veal Chops, )ff Lb., &DC Sauer r Kraut, lb DC

utes, add flavoring. If brown sauce is wanted use brown sugar. Mrs. B. F. Lawler, Box 168, Colfax, Ind. CREAM SPONGE CAKE Three eggs beaten separately, one and one-half cups sugar, one and one-half cups flour, pinch salt, two level teaspoons baking powder, onehalf oup boiling water, one teaspoon vanilla. Mix in order given. Beat well. Bake In layers and All with following: Filling—One cup milk, one tablespoon butter, one egg yolk well beaten, two tablespoons sugar, two tablespoons flour. Mrs. Ruth Barnes, 1339 Shelby St., City. PINEAPPLE BREAKFAST WAFFI.ES Mix two cups of flour, four teaspoons baking powder, one-half teaspoon salt, add one cup milk, two eggs, ono can crushed or grated ■ pineaple, one tablespoon melted fat. Fold In two stiffly beaten egg whites ! and bake in a hot well-greased was- I fle Iron until brown. Mrs. Fred L. Hall, Mooresvillc, Ind., R. F. D 2. DATE PUDDING One cup sugar, one third cup butter, one-half cup sweet milk, one and one fourth cup flour, three tea- j spoons backing powder, one half teaspoon salt, one and one-half tea-1 spoon cinnamon, one-fourth teaspoon cloves, one-half teaspoon nut- I meg, one cup chopped' dates, one- I fourth cup chopped pecans, one , tablespoon finely chopped citron. Cream sugar and butter together j thoroughly. Sift flour, baking pow ! der, salt, cinnamon, cloves and nut- | meg together and add alternately to j creamed mixture with sweet milk. I Add chopped dates, pecans and cl- j tron. Mix well and steam two and !

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THE INDIANAPOLIS TIMES

one-half hours. Serve with sauce or thick cream. Miss Dorothy Ayres, Middletown, Ind. CHRISTMAS FIG CAKE Two cups sugar, one cup butter, three cups raisins, three and onehalf cups flour, one cup coffee, four eggs, one-half teaspoon soda, one teaspoon cln&mon, one teaspoon grated nutmeg, one teaspoon allspice, three teaspoons baking powder, one pound of flgs. Cream butter and sugar. Then chop raisins fine with sharp knlle. Sift flour, baking powder, spice, nutmeg and cinnamon together. Beat whites and yellows separate. Dissolve soda in coffee. Mix all together and use a layer of batter

FISH—FISH—FISH FRESH CAUGHT, SPECIAL FOR SATURDAY Fresh Boneless Herring • each, 10c Fresh Boneless Tip-Top Fillets • • • lb., 30c Fresh River Carp lb., 15c Maine Oil Sardines can, 5c California Tomato Sardines ... lb. can 12 l-2c Best Fink Salmon lb. can 15c Retailed From Our f'Uty Market Stand. No. HI OR OTriT w VC fish and W ILLI9 OYSTER CO. MAIN STORE, 238 MASS. AVE.—(First Block)

then a layer of flgs till used up. Bake In a moderate oven for forty minutes. Mrs. R. L. McClellen, 902 >4 Ashland Ave., City.

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A Store Near You—Be Sure lt"s a Standard CANDY.s.l4'^ls' 111 IT A mixed AC English ill I1 V ahn.w'26 lis Walnuts £|l a IfU I 0 ti £3 C • oy c C|fHP 00, dll li 1 J a Lo FLOURS? *1.15 SR& If 80 Sm Finest Quality—Large jfBI 1# UP in II 1 1 16 ° z - Loaf, Wrapped L A |Fj| BnK MM H H Regular 8c Value fey Bla Hob Mffi Bwr Why Pay More? ROYAL = 312 fr SOAP a. 10 j 35 Del Monte Raisins, big 15-oz. pkg 10* Smith Bros. Cough Drops, pkg 4> Sun Sweet Prunes, 2-lb. pkg 25* Astor Rice, 3 pkgs .25^ Shredded Wheat, pkg., 10* Gr. Nuts. .16* Log Cabin Syrup, tabie size, can.!!??. .25* Kershey’s Cocoa, i/ 2 -lb. can 12i/ 2 * Aunt Jemima Pancake Flour, 2 pkgs.. 25* E G G S W 40c VfINCO fcl DOZ. Hi Ur Pure Vegetable Mil If Wilson’s Op Shor:enng if|| Hgg TALL CAN ry V USE SAME AS OLEO s: 2Qc ,7 MALT Si 45® A**Michigan Navy Beans, lb. 7* E-Z-Bake Flour, 24-lb. sack $1.29 California Lima Beans, lb 10* N. B. C. Soda Crackers, lb 14* Old-Time Mincemeat, pkg.,. 10* Macaroni or Spaghetti, big 7-oz. pkg 5* Scrap Tobacco, all brands, 3 pkgs 25* Fresh Milk, pt., 6*. Quart . ..10*

Pancake FLOUR GOLD MEDAL 2"15°

TOMATOES S 3 i 25* Green Onions, bunch, 7y 2 <. Lettuce, 1b.12< I Hick. Nuts, 3 lbs.,' 25>. Blk Walnuts“lb"fs7 Span. Onions, 3 for 10<. K. Greens. .7y a £ [ Pure Cider, gal.. Popcorn, ear, lb. 5^ ONIONS aa 3 lbs., 10c CRANBERRIES, lb 10c CABBAGE £I 3 Lbs, tOc LETTUCE ,s% Ea..loc CELERY a Each,..lQc GRAPEFRUIT ; 2 far 15c Sweet Potatoes ££ 6 Lbs. 25c GRAPES Emperor Lb. 12c TURNIPS™ 3 Lbs. 10c COCOANUtSIET2MSc li BALDWIN JONATHAN" IiKIMtS GOLDEN APPLES 10-23* 6-25 c 6-25 c Fab, large triple size pkg 19£ Parlor Matches, full count, 4 boxes 15<* Grandma Soap Powder, large pkg Parlor Brooms, 4-sewed, each 35.*, Crystal White Soap Chips, large pkg. Sweetheart Soap, bar, Creme Oil. Q* Octagon Soap, white or yellow, 6 bars.. 25tf Kitchen Klenzer, SC. Gold Dust, pkg 25^ 2 IN 1 lA r toiltex N 1 PO B y SH 1U C toilet fi Witk Coupon #1 PAPER BOWLENE =t 8‘ MS.

Apple Butter Libby’s Large Can 20c

FIG BARS Fresh Baked 1 Qc Lb.

PAGE 25

Peanut Butter Best Quality 1 5c Lb.