Indianapolis Times, Volume 38, Number 218, Indianapolis, Marion County, 17 December 1926 — Page 27

DEC. 17, 1926

MARKET RA C,/ ET

MACARONI AM) CHEESE (Quick Method) •Soil until tender one-half package macaroni in salted water. Make a white sauce of two tablespoons fat, one tablespoon flour, one-half cup milk, pinch of salt. When thick pour the drained macaroni and one-half pound cheese (chopped) into the sauce and stir until cheese Is melted. A dash of black pepper and it is ready to serve. Mrs. Gordon Ixgan, 2820 Rrookside Ave., City. PEANUT BUTTER COOKIES. One cup peanut butter, one cup sugar, one and one-half cups our, two teaspoons baking powder, onehalf teaspoon salt, two eggs, two tablespoons sweet milk. Cream peanut butter, add sugar gradually, eggs well beaten and milk. Sift together dry Ingredients and add. Beat vigorously until smooth. Place by teasponful two Inches apart on greased baking pan. Bake In quick oven. Miss Daisy Steel, 1211 N. Chester Ave., Indianapolis. JELLIED BREAD PUDDING Two cups stale bread diced in small pieces, two and one-half cups sweet milk, a large one-half cup sugar, yolks of two eggs beaten. Mix well and let stand five minutes, then bake. Take two-thirds glass of favored Jelly, Jam or preserves and spread over top and over that the stiffly whites of two eggs, put back ■ oven and let brown. Mrs. Ray Edwards, 1549 N. GarHeld, Indianapolis. OYSTER CRISPETTES One and one-fourths cups flour, one-fourth teaspoon salt, one-fourth teaspoon baking powder, one pint oysters, about one-fourth cup cold water, live level tablespoons of shortening. Sift flour, salt and bakig powder together. Cut In the shortening. Add water little at a time and mix with a knife to a paste of a consistency to clean the mixing bowl of all flour or paste. Put on floured board, roll thin. Cut in squares of about three inches, put one oysetr sprinkled with salt and pepper on each square, then fold all four corners to center, press together, dip In milk and bake until a golden brown. Serve hot. Mrs. C. E. Jones, 2836 Hoyt Ave., city. SAUSAGE CAKE One pound sausage, two and onehalf cups granulated sugar. Knead with hands until thoroughly mixed, then add one cup cold coffee, one cup raisins, one cup nut meats, one level teaspoon soda dissolved in a little hot water, one teaspoon cinnamon, one teaspoon bakinp powder, three and one-half cup# flour. P>ake In moderate oven. Mrs. H. W. Blackburn, 1911 S. State Ave„ city. YULETIDE GOODIES Cream together four cups brown Pugar, one-half cup butter and onePals cup of lard. Add four well beaten eggs, one teaspoon vanilla, one teaspoon cream of tartar, ono teaspoon soda and six cups flour. Mix well and add one cup nut meats and one cup seedless raisins. Roll out and let stand twelve hours. Cut in squares and bake as cookies. Mrs. S. S. Fisher, 2315 N. Meridian St., City. NUT LOAF’ One egg, one cup sweet milk, one ■ up nuts, one-half cup sugar, onehalf teaspoon salt, four rounding teaspoons baking powder, three cups flour. Mix, let stand In pans twenty minutes, bake forty minutes. Airs. L. B. Morris, Lafontaine, I ud. PERSIMMON PUDDING Beat one egg until light, add threefourths cup sugar, one-half teaspoon salt, one cup milk, two cups of flour,

“If It Covers the Floor, We Have It**

Money-Saving Pre-Ch ristmas Sale of RUGS

9x12-ft. Congoleum Art Squares Various patterns and color combinations. Specially priced while they last at—*5.95

$1.25 Coco DOOR MATS Heavy Brush, Large Si*e. ’ Sale Price—--79c

Small 27x54 Inch nr HEARTH RUGS 1 = Axminsters, Velvets and Wiltons—-new-est patterns. These wll make excellent Xmas gifts. Prices start at —

A Small Deposit Holds Any Rug for Xmas Delivery —Charge Accounts Invited Dorfman Rug Cos. 207 West Washington Street Open Saturday Night Until 9 o'clock

one cup persimmon pulp, one-half teaspoon soda dissolved in two table spoons boiling water, three tabic spoons melted butter Baked in greased pyree one and one-half hours, cover and steam fifteen minutes. , Mrs. Vernon L. Weaver, 1431 W. 28th St., City. CHILI SOUP One can tomatoes, one can red beans, one box spaghetti cooked in boiling, salted water, two onions, onehalf pound ground beefsteak fried till done, then add salt and pepper to suit taste and cook one hour. Mrs. Vergia Allford, Wilkinson, Ind. SPICK CAKE Two cups brown sugar, one-half oup shortening, two cups pastry flour, one cup sour cream, one-forth teaspoon salt, three eggs, one teaspoon soda, two teaspoons of cloves, two teaspoons of cinnamon, two teaspoons allspice. Cream sugar and shortening, add spices and beaten egg yolks and beat well. Measure and sift together the pastry flour, salt and soda. Add to the mixture alternately with the cream. Last fold in the stiffly beaten egg whites. Bake for thirty minutes. Mrs. D. E. Falconbury, 440 S. I.a Salle St., City. SCALLOPED OYSTERS, Roll two cups of cracker crumbs until fine. Melt a large tablespoon of butter and mix with the crumbs. Mix one pint of oysters, one teaspoon of salt, one-eighth teaspoon of pepper and one cup of milk. Spread one-third of the crumbs in bottom of baking dish, cover with one-half of tho oysters, put in another third of the crumbs and the remainder of the oysters, cover with the remaining crumbs and bake about thirty minutes in a moderate oven. Mrs. C. H. Kull, 1522 S. Anbury St., City. CHICKEN PIE One large or two small chickens. Stew until tender, pick from bones, place in baking dish and keep hot. To three cups of stock add one cup whole milk and (ts chickens are not fat) use three tablespoons butter, three tablespoons flour, blended with milk, and pour over chicken. Salt and pepper to taste. Crust—Two cups flour, one teaspoon salt, two teaspoons buking powder, two tablespoons butter or chicken fat rubbed into flour. Beat one egg separately in cup, add to this sufficient milk to All cup. Mix flour to batter and drop by spoon fuls. Bake in moderate oven. Mrs. W. M. O’Neil, Buiuiy Crest, Dupont, Ind. ROSE CREAM MINTS One and one-half cups sugar, onefourth cup cold water, two table spoons white Karo syrup, white of one egg, four drops winter-green or mint. Cook sugar, syrvp and water to almost a hard ball, then pour over beaten egg white. Beat until stiff, then add flavoring. Drop on wax paper. Mrs. W. G. Konz, 5148 EHenberger Ave., City. CORN BREAD RECIPE Tvo cups of Indian meal, one cup of wheat, one cup of sour milk, one cup of sweet, one good egg that well you beat, half cup molasses, too, half cup sugar add thereto, with

Milliser’s 0L “Milk Fed” Always the Same Always Good Dreened Free While Yon Walt MILLISER’S POULTRY CO. 11 NORTH WEST ST. 8 I>nor. North of Wash. Bt. Main 6094

$1.49 Braided OVAL RUGS Assorted Patterns and Colors. Sale Price—98c

Heads High School Editors

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MJss Madeline Cromwell of Central High School at Ft. Wayne Is the new president of the Indiana High School Editorial Association.

one spoon of butter new, salt and soda each a spoon. Mix up quickly and bake It soon, then you'll have corn bread complete, best of all com bread you meet. , Mrs. Carrie Talllentire, 1439 lugton Ave., city. FROSTED SWEET FOTATO PUDDING Boil six medium sized sweet potatoes until soft, slip off skins. Mash with three tablespoons butter, add three egg yolks well beaten, one-half cup sugar, one quart milk and one teaspoon cornstarch. Add flavoring

Iwiitßf FOihOM. RILE'I

Mixed Nuts “ 25* Walnuts “• J 9 Gold Dust pkg - 25* Asfe Manager for Coupon Can Virginia Sweet Floar 3 Pkg " 25* Rexo Flour g plw?' 24 Li B °* $1.17

MEAT VALUES BcICOH eCC —Cured Lb. J C Rib Roast Prime Beef “• 28* Swiss Steak Choice Beef Lb. 28* Fresh Picnics Sma “ L ‘ an Lb 17V2 C Our Meat Departments Are Now Taking Orders Cor Holiday Poultry

Atlantic AJPAanc^ establish'd 1859

(vanilla or cinnamon, or both). Bake twenty minutes. Chill, when ready to serve, drop on top balls of the well beaten egg whites, whipped with one heaping tablespoon powdered sugar. Set m hot oven for a few seconds for frosting to delicate tinge. Mrs. W. S. Dennis, Tangier, Ind. PUFFED WHEAT CRACKERJACK One box puffel wheat, one cup black walnut meats, two cups Kara

Standard Meat Market 427 West Washington Street 333 West Washington Street

Pure Lard 10l AH you want, lb. lu2v Boiling in Beef, lb IUC Choice Pot 1 C Roaat, lb IDC Round and Loin OA Swiss Steak, lb. . . mUC Boneless Veal Os Roast, Lb LOC Fresh Ground 1 f Hamburger, lb. . , lOC Pan Sausage, 1 1 With a flavor . II JC Our Own Quality QA Coffee, lb JUC

Thrift Week at the A. &P. Stores. Housewives have been practicing thrift every day with each purchase. Thrift means “careful spending,” and they know that money is carefully spent at our stores, where quality goods and low price go together.

Joan of Arc Beans Rich—T asty — Wholesome! 3 c "” 2S C

D1 Monte Peaches Sliced or Halves &r23c

Camel Cig^ts “I’d walk a mile for a Camel” p„ g . J 2

We now have a varied assortment of HOLIDAY GANDIES As usual, oar prices mean a saving

THE LN THAN AEOLUS TIMES

syrup flight), thre# cups granulated sugar, one tablespoon butter. Mix sugar, syrup, butter; cook until It forms a soft ball when teeted in water. Pour this over puffed wheat and walnuts. Pack Into a pan and cut into squares when cold. Mrs. Frank Smith, Darlington, Ind. Soup Is stated by some doctors to be the best appetizer before a meal, with tea and coffee as a second and third choice.

Sugar Creek Butter <. 4vC Eggs—Cold Storage, Doz. . . Jut Fresh Shoulders, 7 to 10 lbs. Family Size, lb m 1 21 Pork Chops, Sliced, lb a)UC Home-Made 1 C _ Frankfurters, Lb. lOC Hilgemeier’s Bacon and Hams, 8 to 10 Os . lbs., lb Zdc Veal Chops, 25c Sauer C Kraut, lb JC

STANDARD -1-- • ' -

OUB STOKES CLOSED ALL DAY XMAS. OPEN WEDNESDAY AND THUBSDAY TO 8:00 P, M. FRIDAY NIGHT TO 9:00 P. M. s S'e al XMAS CANDIES CHOCOLATE DROPS XMAS MIXED BON BONS PEANUT BRITTLE Cream Center* Hard, Fancy French Cream Frenh. Criap 14c Lb. 15c Lb. 15c lb. 15 C LbUIITQ iIU I 0 Almonds OQ. Diamond Brand LU. ROYAL 3i25® M flia All Flavors fjoNE Juch S 2?25 Fine 3-° z pk s 5° Haitc DROMEDARVPkg ’ 2Oc ho n iC 11A Ito MI ” ARET Pte 15' Q-Oz. Pkg. | Jjc fy BAGDAD Pkg. 12%' Ml n Mi pa 250 Size, Doz. 216 Size, Doz. 150 Size, Doz. ORANGES 1 29 49-APPLESvS'H-4 ! 25‘ XMASsQOr HOLLY OgOCc TREES 3 Ju WREATHS*, “a. J

FLOUR COFFEE BREAD PUUbury's Best Jackson’s . Our Big Hit Finest Quality Special Blend s *l4! 40'u.J 30'u>. 5 SWfINSDOWN S t 2fr Del Monte Raisins, big 15-os. pkg 10c Shredded Wheat, 10c; Grape Nuts ...16c Sunsweet Prunes, 2-lb. pkg 25c E-Z-Bake Flour, 24-lb. sack ....$1.29 Old Time Mince Meat, plsg .10c Hershey’s Cocoa, 14-lb. can ..........12^c Log Cabin Syrup, table site, can 25c H. B. C. Soda Crackers, 1b....w—r.... 14c I ADH "S*” iCr dromedary I.JA 9V ■ M Rendered 1 *11; LEMON or Has mm ■ n U ll Jk orange EGGS = 40° .T* Mil U Wilson’s dr 10 If 8 !■!% TALL CAN Jb CITRON OLEO 3T, 20 c 20‘ Campbell’s Pork and Beans, 3 cans., 25c Libby’s Apple Butter, large can 20c Van Camp’s Red or Kidney Beans, can. 7*40 Bulk Prunes, lb. 10c and 15c Van Camp's Tomato Soup, 3 cans 23c Peanut Butter, fresh made, lb. 15c Van Cos Shortening, lb 12y 2 c Lima Beans. Ib., 10c; Navy Beans, lb. 7c FRESH Pancake FIG I MALT MILK FLOUR BARS Pint Quart GOLD MEDAL Fresh Baked 6® 10® 2 n ' \s® 10® Lb. t>S c an TOMATOES X 3125< Crystal White Soap Chip*, large pkg*,. 19c Parlor Matches, full count, 4 boxes.. 15c Grandma Soap Powder, large pkg 15c Parlor Brooms, 4-sewed, each. Creme Oil Soap, bar, 6c; Sweetheart... 5c Fab, large triple size pkg 19c Kitchen Klenaar, can, sc; Old Dutch. ..,.7o Toilet Paper, 3 1,000-sheet rolls .... w .250 CHIPSO&Ifc

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