Indianapolis Times, Volume 38, Number 242, Indianapolis, Marion County, 14 January 1927 — Page 23

JAN. 14, 1927

MARKET BASKET

THOUSAND ISLAND DRESSING One bottle of olives, four tablespoons mayonnaise dressing, one onion chopped fine*, one tablespoon of olive oil, three tablespoons catsup, one tablespoon vinegar. Put in mayonnaise jar and shake. Mrs. J. T. Moynahan, 3316 N. Sherman Drive, City. BUTTERSCOTCH COOKIES Two cups brown sugar, two eggs, one teaspoon vanilla, one cup nuts, three or four cups of flour, enough to make stiff, one cup of butter and lard mixed, one teaspoon cream tartar. one teaspoon soda, one cup of dates, put through food chopper. Form into a roll on wax paper and wrap. Let stand over night in a cool place, then cut into one-eighth inch slices and bake in a quick oven. Mrs. Horace Hall, I’aoli, Ind. DEVILS FOOD CAKE Two cups brown sugar, or one of white and one of brown, one-half cup butter, two eggs, one-half cup sour milk, three cups flour, one-third cup cocoa, one level teaspoon soda, one-half cup hot water. Cream the butter and sugar, then add the sour milk, flour and beaten eggs. Now combine the cocoa, hot water and soda, beat and stir into the mixture. Flavor with vanilla and lemon extracts, also with any spices you please. This is good baked as a loaf cake or made into two thick layers in a medium hot oven. Mrs. C. L. Dickey, 504 E. Cottage Grove Ave., Bloomington, Ind. ■ BUTTERSCOTCH PIE 801 l together one-fourth cup of water, one and one-fourth cups of brown sugar, piece of butter size of an egg until it forms a soft ball in cold water or waxes when dropped from a spoon. While this is boiling mix in a separate dish the yolks of two eggs beating them to a cream. Add one pint of milk, a large tablespoon of flour and a pinch of salt. Pour this in the first mixture. Cook until thick and flavor with a teaspoon of vanilla. Let cool and pour into a ready baked pie shell. Cover with a meringue made with the whites of two eggs. Let brown lightly in oven. . Mrs. Roy Fitzpatrick, Whiteland, Ind., R. R. . CARAMEL CAKE One cup butter and two of sugar well mixed, white of eight eggs beaten to a stiff froth, three-fourths cup milk, three and one-fourth cups flour, two heaping teaspoons baking powder. Flavor to suit the taste and bake in a moderate oven. This will make four thick layers. Let it get almost cold before the caramel is added. Saramel —two very full cups of brown sugar, a lump of butter ijttle large* than a walnut, and enough cream or milk to soften well Uie entire amount. Place on the .stove in a tin vessel, let boil without stirring until it is quite stiff when tried in cold water. Allow to get nearly cold before spreading on the cake. There will be enough caramel to spread between the layers and on the top of the cake. Pauline Butterfield, 45 3. Arizona St., city. i COMBINATION LOAF TWo cups of cold meat, one half cup beets, one cup of potatoes, two onions, two tablespoons of flour, one cup of water or milk, one cup of carrots, salt, pepper, parsley and peas, two tablespoons of fat, mashed potatoes. Put the meat which may be beef, mutton or boiled beef heart through food chopper with the carrots, potatoes, beets and one of the onions. Chop or slice the other onion and fry brown in fat. Stir the flour with it and add the milk or water slowly, cooking to a thick cream. Mix this with the chopped Ingredients and season to taste. Grease a small pan and press the mixture close into it. Bake in a slow oven one and one-half hours, turn out carefully on a large platter, and surround with mashed potatoes and cooked peas. Decorate with sprigs of parsley. This with a salad makes a complete meal. Mrs. Harvey Henson, 3326 Landraster St., City.

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COCOANUT CREAM PIE YoJks of two eggs, one-half cup of sugar, three tablespoons of flour, one tablespoon of butter, pinch of salt, one pint of heated sweet milk, one teaspoon of vanilla. Cook. When done add two tablespoons of cocoanut. Beat whites of two eggs for top of pie and sprinkle with cocoanut. Mrs. Effie Fudge, Wilkinson, Ind. SAUSAGE CAKE Mix one pound of sausage, one pound of brown sugar, one cup of j raisins, one cup of cold coffee, then ! add a teaspoon of cinnamon, teaspoon of allspice, one cup of chopped j English walnuts and three cups of flour. Put in a pan and bake in slow oven and bake two hours and a half. Mrs. R. A. Huckleberry, 250 Koehne St., city. POTATO DOUGHNUTS Pare three large potatoes, boil, ■ drain and mash them smooth. Add a rounded tablespoonful of butter. ’ mixing it with the hot potatoes, tvro cups of sugar, three well-beaten eggs, one cup sweet milk, four rounded teaspoons of baking powder sifted into five cups of flour, one teaspoon salt, cinnamon and grated ! nutmeg to spice as liked. Roll rather thin and fry in hot fat. This makes about seventy-five doughnuts. Half of this quantity can be used with good results. Mrs. Roy Black, Madison, Ind., R. R. 7. BAKED TENDERLOIN Take eight pieces of tenderloin | which have been pounded flat, salt j and pepper. Have a skillet ready , with four tablespoons of hot lard melted in it. Dip each piece of tenderloin in a solution made of one beaten egg to which has been added onehalf cup milk, then roll each piece of meat in cracker crumbs and place ! in the hot grease. Keep turning the meat until they are golden brown, j Remove from skillet and place in a j round aluminum roaster. To the grease in the skillet add three level tablespoons of flour and let brown, then pour one quart of i milk Into this mixture, stir well un-! til the mixture boils thoroughly, add one-third teaspoon of salt and pour this gravy over meat. Over the gracy pour one can of tomato soup. Put lid on roaster, place in moderate oven and bake one and one-half hours. Serve hot Mrs. Herman E. Schuler, 610 E. South St., Lebanon, Ind. BAKED FISH A fish weighing from four to six pounds is a good size to bake. Cook it whole. Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine, onion or parsley to season as you wish, Mix this together with one beaten egg. Split and fill the body with the dressing, sew it up and lay on a rack in the roast pan. Put across it some strips of salt pork to flavor it. Put a pint of water and a little salt in pan.

Located for service —private railroad switch speeds all incoming and outgoing shipments. Flooded -with sunlight practically all glass on three sides. Planned for efficiency —conveyor system handles everything automatically from receipt of raw materials to loadingof merchandiseon freightcarsor motor trucks. Latest coffee roasting equipment —insures perfect cleanliness, absolute uniformity of blend and the kind of roasting that develops to the fullest degree the fine flavor and aroma of the choice coffees selected for Fishback brands. Modern tight wrapping pancake flour machinery ( seals every package practically air-tight so product reaches user in ideal condition.

THE FISHBACK CO., Indianapolis. Manufacturers of Nationally Advertised Food Products. 3/f (offee Virginia-Sweet

Bake one hour or longer as to size of fish. Baste frequently. Serve with gravy. Gravy for baked fish. Into a sauce pan put one cup of

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PANCAKE FLOUR-BUCKWHEAT FLOUR SYRUP and COFFEE

THE INDIANAPOLIS TIMES

cream dilluted with three teaspoons hot water, stir in carefully two tablespoons melted butter and a little chopped parsley. Thoroughly heat

New syrup making equipment—giant kettles for cooking and blending the maple and granulated sugars so as to produce a fuller richer body. Improved spice mills Fishback spices are ground and packed in the Fishback plant, insuring full strength and real cleanliness. Baking powder mixers—producing a perfectly pr<> portioned product with the same leavening strength m every particle. The ever-growing demand for Fishback brands not only in Indianapolis, but throughout Indiana ana the greater part of the entire United States, has made the new plant possible and necessary. We have planned and equipped it so it will help us put even greater value and quality into every Fishback product.

this In a pan of hot water, then add to gravy In bottom of roast pan, boil up thick and serve. Mrs. Fred Darby, 5315 Hill St., city.

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“SAVE EVERY DAY THE STANDARD WAY SUGftrt tO 65 Dl ITT ED JA S N ' S Cl„ Dll I I fclfaaiffLtfl* Strictly Fresh, £ Large No. 1, Doz DflTiTfirC ™ iir POTATOES 15a. 45 c BP" Jft II Van Camp’s P EANS i;s 2u5 c FLOUR Hi 89 1 c Fig Bars, fresh baked, lb 10£ Campbell’s Tomato Soup, 3 cans 25^ Peaches, in own syrup, No. 2 y 2 can. m .ls£ Gold Metal Pancake Flour, 2 pkgs....ls^ Sunsweet Prunes, 2-lb. pkg..., 25£ Peanut Butter, fresh made, lb 15^ Macaroni or Spaghetti, big 7-oz. pkg Libby’s Apple Butter, No. 2 y 2 can, lb, .20^ LARDSIfrfME! Mil M Wilson’s £l r ItHLH tall can gyi . ni FA p n“ la one MALT w 45c 24 c Shredded Wheat, Grape-Nuts, Milk, pint bottle, quart.. ~M . ...X0fJ Del Monte Raisins, big 15-oz. pkg 10<* Log Cabin Syrup, table size Kellogg Brand Flakes, pkg _. California Lima Beans, lb 10^ Campbell’s Pork and Beans, 3 cans... E-Z-Bake Flour, 24-lb. sack ..$1.29 TOMATOES 53- 25c WAVY BEANS a 4* 25c SALMON % la ck a 2 a 25c Astor Rice, 3 pkgs . 25<* Large Sour Pickles, 3 f0r.... lUUB ........ 5^ Pumpkin, Golden, large can ..10£ Hershey’s Cocoa, i/ 2 -lb. can 12V^ Oh Henry Bars, 2 for . Scrap Tobacco, all brands, 3 pkgs....2sfi Cl DA Ml BETO finest FLORIDA O |yp iy| Large, 200 Size, Doz., LETTUCE "S 7y 2 c ROME BEAUTY FANCY WASHED * YELLOW SWEET APPLES asc PARSNIPS 3 u... 10c POTATOES 6 29 FANCY WASHED NEW SOUTHERN BEST QUALITY TURNIPS 3Lf 10c RADISHES 2 funches 5c KALE 2 u*. 15| FANCY ORTLEY FANCY YELLOW FANCY EAR APPLES 4u- 25c ONIONS 3MQc POPCORN s\ GRAPEFRUIT T 3 -25 j Crystal White Soap Chips, large pkg.. I Star Naptha Soap Grandma Soap Powder, large pkg.. Kitchen Kleanzer, can, ; Old Dutch.7l Gold Dust, large pkg 25£ | Creme Oil Soap, bar, 6C; Sweetheart. .5^ "hettl rapfc. mm m finest quality mm 3 iO§ ST 8b large i6-oz. loaf ETJ Href If® KLwjk B m Wrapped—Regular 8c Value wJ II sci WHY PAY MORE? | 8888 8388 BH BBH JACKSON’S am J iirm mwk IS M special, lb„ £m | a j | why pay more? I l|U I rLL rJ-T, 111 ’ 307| *TUi

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