Indianapolis Times, Volume 38, Number 223, Indianapolis, Marion County, 23 December 1926 — Page 15

DEO. 23, 1926

MARKET BASKET

ROAST TURKEY After turkey la dressed, rub the Inside well with salt and hang up one hour to dry. Wipe dry with a napkin the crop and Inßlde of body as you are ready to put In stuffing. Sew together after being stuffed. The dressing may be fine bread crumbs, seasoned with salt, pepper and moistened with melter butter and milk. Sage, onions, oysters and raisins may be added, any or all. Tie legs to body when ready for the oven. Melt a little lard and spread It' over a clean white cloth and lay It over the turkey, then grease a paper the same way and lay over the cloth and a piece of thick dry brown paper over all. Put a cup of water In the pan and roast the turkey without basting, as the greased cloth and papers will keep It moist and from burning. If the top paper scorches, replace with another. When turkey Is nearly done, remove all covering to allow to brown. Chop the giblets fine which have been cooking in a little water and add with the broth In which they were cooked to the gravy In the pun. Thicken with a little brown flour rubbed smooth In cold water. Season to taste. Mrs. Charles McClintlck, 1248 Eighth St., Columbus, Ind. CALIFORNIA MINCE PJE One cup sorghum molasses, one jup brown sugar, one-half cup vlnelar, onedialf cup cold water, pne tablespoon cornstarch, one teaspoon Moves, eggs beaten. Mix as in srder given and pour into pie crust ind bake. Mrs. Joseph McCorkle, 129 W. lackson St., Knightstown, Ind. RAISIN CAKE One cup sugar, one-half teaspoon wh of cinnamon, cloves and nutnog, one egg, one heaping tableipoon shortening, two cups cooked •aisins, two and one-half cups flour, jlneh of salt, one teaspoon soda distolved In a little hot water, then fill cup with water from cooked raisins. Mix sugar, spice, egg and shortenig. salt, then soda and raisin water, next the Hour, last the raisins which have been rolled in part of flour called for in redipe. Bake in gems or loaf. Mrs. John M. Hill, 951 Ijexingion Ave., city. MARSHMALLOW SALAD One pint whipping cream, one pound marshmallows, small can crushed op diced pineapples, 5 cents’ worth of peanuts. Whip the cream not too stiff, cut marshmallows in small pieces, remove hulls from jjeanuts, then put peanuts through food grinder, add marshmallows, pine apple and peanuts to whipped cream, stir till well mixed. Keep 1 in cool place until ready to serve. Mrs. Grace Cherry, 4417 Hovey St., City. BAKED SPAGHETTI One box (eight ounces) spaghetti, one-half round of steak, ground, four

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Oranges-Apples Grapefruit —Tangerines , Another Carload Sale Thursday and Friday at Car Door, 230 Virginia Ave., South of C., I. &■ W. Freight House Oranges Apples Grapefruit Very Best Quality Tree Ripened orlmM Tree Ripened Golden Z== Basket Baldwins, per <jjl DC Down bushel basket .. * HAMILL BROSi -S3S-

medium-sized onions, two tablespoons butter, one can tomato soup or one quart tomatoes run through colander, one cup bread crumbs. Put a layer of spaghetti Into a buttered baking dish, then a layer of steak and onions (that has been fried until brown), sprinkle with the bread crumbs, salt and pepper and dot with bits of butter. Repeat until dish is full the hot tomato soup, mixing It until It can be seen all through the dish. Cover and bake in a moderate oven forty minutes. This amount will serve six people. Mrs. J. T. Allstettcr, 460 W. Clinton St., Frankfort, Ind. HOME-MADE DOUGHNUTS Two cups sugar, two eggs, three tablespoons melted butter, six me-dium-sized potatoes (mashed), three teaspoons baking powder, one cup milk. Flavoring to suite taste, about one spoonful; flour to make a stiff dough. Cut with a doughnut cutter and fry In deep fat till a golden brown. Nutmeg may be added Instead of flavoring if desired. Method: Take your sugar, eggs, melted butter and beat well; add the hot mashed potatoes and milk, then gradually add flour, which has been sifted with baking powder, and last your flavoring. Add enough flour to make a dough stiff enough so as not to stick to the hands. Roll out one-half inch thick and cut with doughnut cutter. Have fat in kettle hot enough to fry to a golden brown. Mrs. Florence Smith, 324 N. Addison St., City. COCOA FUDGE (Which does not grain) Two cups of sugar, four tablespoons of cocoa, one cup of milk, two tablespoons butter, one teaspoon vanilla. Place cocoa in saucepan and rub to a smooth paste by adding part of milk, add sugar, butter and all of milk except one-fourth cup. Place on fire and boll. Then add remainder of milk and cook until It forms a soft ball when tested in cold water. Take from fire, add vanilla and beat until it Is Just thick enough to pour in buttered tins. By adding one-fourth cup milk last you will find fudge free from grain and Mrs. Dare H. Harmon, Whitesfown, Ind. HAM MOUSSE Two cupfuls of cold boiled ham (finely chopped), pound in a mortar until fine and smooth, adding two teaspoonfuls of gelatin In a fourth of a cup of cold water and when soft add a fourth of a cup of Soiling water. Add to the ham (when well mixed) a half cupful of thick cream beaten stiff. Turn into a mold, chill and serve garnishing with horseradish mixed with cream and seasoned with salt, cayenne and a dash of mustard. Mrs. Ross Coffman, Spencer, Jnd. CHERRY PUDDING One-half cup sugar, butter (size of an egg), one cup sweet milk, two teaspoons baking powder, flour to make like cake dough batter, one cup cherries (seeded), one cup sugar, one cup hot water. Put cherries, sugar and water iln baking dish or pan and pour batter on top and bake. Serve with cream or sauce. Good made with any kind of fresh or canned fruit. Mrs. James L. Coomcs, Henry ville, Ind. ICE ROY CAKE One can shredded pineapple, three eggs, lump of butter size of a walnut, ohe cup sugar, one cup walnuts meats, one-half vanilla wafers. Mix butter, sugar, eggs and pineapple together. Then take a layer of wafers and a layer of pineapple mixture, then a layer of walnuts meats. Let stand in cold place twenty-four hours. Serve with whipped cream. Mrs. Margaret Rancher, 813 Montgomery St., Slielbyville, Ind. FRUIT COOKIES One cup sugar, one-half cup butter or lard, one-half cup milk, onehalf teaspoon of soda, two teaspoons baking powder, one teaspoon of vanilla, three and one-lialf cups flour, one egg. Filling for cookies. One cup raisins, one-half cup sugar, onehalf cup water, one tablespoon flour, one-half teaspoon lemon extract. Mix cookie dough and roll thin and place Into pan. Have the filling cooked and to each cookie place a little of the filling on It, and then place on top another thin cookie and press a little at the sides to hold filling In and bqke till done. Miss Vemlece Richmond, 1235 E. Naomi St., Indianapolis. ENGLISH ROCKS One cup butteri two and a half cups of flour, one and one-half cups brown sugar, three eggs, one teaspoon soda dissolved In one cup of boiling water, one teaspoon allspice, and teaspoon of cinnamon, two cups seeded raisins, two cups chopped nuts. Drop in pan and bake fifteen minutes in hot oven. Mrs. I.iois Stallard, 3834 Hoyt Ave., Indianapolis. CHRISTMAS PLUM PUDDING Two cups ground suet, two cups bread crumbs, two cups flour, two teaspoons baking powder, two cups sugar, two cups seeded raisins, two cups currants, one cup finely cut citron, one cup finely cut figs, one tablespoon grated orange peel, one ■tablespoon grated lemon peel, one teaspoon ground cinnamon,' one teaspoon ground ginger, one-fourth teaspoon ground cloves, one-fourth teaspoon ground nutmeg, one-fourth

teaspoon ground mace, one tablespoon salts, one cup water, one cup grape or other fruit Juice. Mix thoroughly all dry Ingredients and add fruit, stir In water and fruit Juice and mix thoroughly. Add more flour If necessary to make stiff dough. Fill greased molds two-thirds full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce. Mrs. L. E. Stout, 1133 S. Illinois St. BAKED SAUSAGE WITH SWEET POTATOES Parboil sweet potatoes In salt water until tender. Make enough sausage cakes to make two rows In a bread pan. Pare and core good cooking apples without breaking, fill the holes in center with seeded raisins which have been rolled in sugar and cinnamon and place these in a row between sausage, put the sweet potatoes in the pan and add just a little water to keep from burning and bake In a hot oven un-

Qhe one flour / for every baking purpose I For the I Christmas Feast | —old-fashioned plum pudding tv Ll i *ii) jr —piping hot mince pie l -/ j —spicy gingerbread S —fragrant oven-fresh cake \ jd —sugar powdered cookies I l ft —light, hot breads Ii Sjjj —creamy-textured biscuits 1 1 IS Make ’em with E-Z-Bake—the 1 one flour for every baking l JmP K 1 purpose. It’s easy to bake %rV f IE ✓ with. No failures. No waste I of costly ingredients. Always | | EVANS’ 1 | F-Z'BAKF \ VsIIShM 1 jjQj AhHNDIANAPOLIS PRODUCT OF SUPERIOR, QUALITY

g Lb 53 c Roasting Chickens “• 34c Large Hens Lb 34c | DUCKS Lb 37c •npsav H TT • Small Size Pork Loins Lb 25c Fresh Picnics Lb. 18c Pork Sausage Lb. 27c SPARE RIBS Lb. 23c Pork Roaster Lb. 22c Chuck Roast c ßllr Lb - 20° Shoulder Roast Lb. 23c Prime Rib Roast Lb. 30c Ground Beef Lb. 20c STEAKS "r loin Lb. 30c rnrcii nvCTTBQ Pints 35c riYLjl! UIiMCIVIJ Quarts 70c AN IDEAL CHRISTMAS GIFT! HAM'S Sugar Lb . OQc BACON Cured ’ half LU

THE INDIANAPOLIS TIMES

til sausage Is cooked through. This makes a meal itself. Miss Martha Spoon, 229 Miulison St-., MooresviHe, Ind. BELGIAN HASH Take one-half cupful of prunes, one-half cupful of currants, one-half cup of sugar, one-half grated nutmeg, salt and pepper to taste, threefoutrhs of a cup of vinegar add onefourth cup of water. Soak two pigs feet and cook until tender (after chopping) in the above mixture until ali the liquor is absorbed. Mrs. Grace V. Baker, 315 S. Taft St., city. BUTTER COOKIES One pound butter, one pound powered sugar, four eggs, one easpoon baking powder. Juice of onehalf lemon. C'neam the butter, add sugar, add the eggs and the lemon juice. Mix baking powder in about one quart of flour and put into batter. Then add more flour as needed so that the dough will not stick to fingers. Leave dough set overnight, then roll out about one-fourth inch

thick and bake In a moderate oven in ungreased pans. •*' Mrs. M. E. Hibner, 1414 Leonard 84., city. • BRUSSELS SPROUTS Wash and cover with cold water for an hour. Drain. Put over fire in saucepan of boiling water. Boil twenty to twenty-five minutes without a cover. When done pour off water and cover with cream sauce or serve with salt, pepper and melted butter. .Mrs. J. M. Mikesell, Westfield, Ind. CANDIED CRANBERRIES , Cook two cups granulated sugar and one cup water until it spins a thread. Put in syrup large red cranberries. Set, in moderate oven until fruit looks transparent. Lift out, drain on sieve, when almost dry roll in granulated sugar. These are fine for decorating Christmas candy boxes instead of expensive candied cherries. Mrs. Ixttus Jones, R. R. G, Box 166, Indianapolis, Ind.

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Fancy c . , Box opitzenberg 4 L| - 25c

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U IS ‘ Potatoes 15 47c COUNTRY CLUB 3 -Lb. Fancy Gift Tin prf FRUITCAKE 1-35 Sugar Stuffed DATES ■** 29c 1 99c Smyrna Layer 8-Oz. Package Layer FIGS Lb. 19ciFIGS Package 10c California ' , -ni Country Club _^| Peaches IET 25c Country Club Selected Storage Fresh Cream BUTTER EGGS CHEESE t 53c Lb. 39c Doz. 32c Lb. CORN 3 No. 2 Cans 25c PEAS 3 No. 2 Cans 25c Tomatoes 3 c°' ns 2 25c Navy Beans 3 Lbs. 20c MU~K C ° Unt or Club Tall Can Qp IYIIJLIIV Wilson IP Jewel French A COFFEE 39c P -i 47c \** • j COUNTRY CLUB BREAD* .E 8c r 4c

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BWEET Potatoes 3 Lbs. for 10c

PAGE 15

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Iceberg LETTUCE 10c Each Fresh Cocoanut 2 For 15c

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