Indianapolis Times, Volume 38, Number 248, Indianapolis, Marion County, 21 January 1927 — Page 15

JAN. 21, 1927

MARKET BASKET

CARMEL DELIGHT One can of canned milk, remove paper wrapper and place can in vessel with water to cover, boil three hours, remove and let cool over night. With can opener take off top of can, loosen contents with silver knife, cut in slices, on each slice place large spoon of whipped cream with broken nut meats on top. Mrs. William A. Morris, Frankfort, Ind. LADY BALTIMORE CAKE * Take three-fourth cup butter, two cups sugar, one cup milk, one teaspoon lemon or rose flavoring, three and one-half cups flour, three and one-halg level teaspoons bakingpowder, whites of six eggs, beaten well. Cream butter and add snugar gradually. Sift together flour and baking powder three times, add to butter and sugar alternately with milk and flavoring. Fold In egg whites last. Bake in three layers at three hundred and fifty degrees to three hundred and seventy-five degree -F. Use following for icing: Three cups granulated sugar, one cup boiling water, whites of three

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Final Clean-Up Q 1 RED STAR Oa£6 Wickless Oil Stoves §5-Burner, built-in oven model, glass oven door, frame B?ack finish Lm U $ 9Q= celain back Ja Vr 5-Burner built-in oven model, white porcelain back and* J f* -- white por- sy| M./D $1 WEEKLY BUYS ANY STOVE Only 12 Red Stars in This Final Sale vated ST on ES mode V ls. a R d ebu!h I °' L STOVES-Rebuilt ;;C *:..... sl2 I “ d :.. New ... $lO u _! unncipo ° utfitti ng co. nUUIjILK 443 E. Wash. St.

Opened New Standard Meat Market Largest Market in Town 449 West Wash. St. Branch Market—333 West Wash. St.

Pure Lard, % Lb lUc With SI.OO Meat Purchase Only. Boiling Beef," "in Lb IUC Pan Sausage with a "r r ’ 17k Fresh Ground | £ Hamburger, Lh. . IdC Shoulder Pork 001 Chops, Lb.,... 442 C Whole or Half Pork Loins,4-b. . LOC

eggs, one cup chopped raisins, one cup chopped nut meats, half a cup chopped citron, one-half cup candied cherries, cut fine, two tablespoons lemon juice. Stir sugar and water until sugar is dsisolved, then let boil without stirring until the syrup will thread from a spoon, pour upon whites of eggs, beaten stiff, beating constantly all the time. Continue beating until Icing is cold, add fruit and spread on cake. Mrs. Hilda Trennepohl, 1337 Barth Ave., City. MUSH BISCUITS One quart thin mush. One quart sweet milk, one-half cup lard, one cake yeast dissolved in one-half cup lukewarm wqjer. Mix about the same as for common biscuits. Let rise over night in warm place. Roll out required amount and let rise a short time. Bake in quick oven. The remainder of dough will keep for several meals. Mrs. lonia Knorpp, Cambridge City, Ind. CREAM OF TOMATO SOUP One-half can tomatoes, two teaspoons sugar, one-fourth teaspoon soda, one quart milk, on e sliced onion, fo.ur tablespoons flour, one teaspoonful salt, one-eighth teaspoon pepper, one-third cup butter. Scald milk with onion, remove onion. Thicken mily, stir constantly, cooking twenty minutes. Cook tomatoes and sugar fifteen minutes, add soda, rub through a sieve. Combine mixtures and strain. Serve hot. Mrs. Hugh Payton, Paragon, Ind. DATE PUDDING Beat together one and one-half cup3 granulated sugar, four eggs, add twelve tablespoons cracker crumbs, one-half teaspoon salt, one and one-halg teaspoon baking powder, one cup nuts, one cup dates. Bake In moderate oven. Serve with whipped cream. Fine for social affairs. Mrs. Charles Wall, Winchester, Ind. I XCOOKED BARBECUE RELISH Grind fine three dozen large mangoes (part red), one dozen large onions and one large head cabbage, add one-ahlf cup salt to the mixture and drain in sack over night. Then add one quart sugar, one quart vinegar. two tablespoons white mustard seed and one tablespoon celery seed. Mix well and can immediately, cold.f Mrs. Ralph Lennin, 220 Adams St., Pendleton, Ind. STUFFED CABBAGE Use head of cabbage. Set up in cold water, stem up, let stand for an hour. Cover with boiling water and simmer fifteen minutes. Drain and chill a little in cold water. Set stem down on piece of cheesecloth. Have ready one-half cup cooked rice, one cup chopped ham, or ham and veal mixed, one teaspoonful of parsley and one teaspoon of diced onion if desired. Mix these all together with one-half teaspoon of paprika or one chile pepper chopped fine and or.ehalf teaspoonful of salt. A little tomato catsup may bo useT to hold mixture In center of cabbage and fold leaves over It. Put a layer on these leaves and fold over. Continue this way until all the ingredients are used. Bring cheese cloth up around cabbage and set in a saucepan of boiling water, let cook

Shoulder Bones, Of* 3 Lbs. for LO C £. E,r,: ~.... 10c £. Sn ° u “:.„. 12k Our Own Special CosLb.’. . . . 30C and 35C Special Prices on All Smoked Meats.

from three-fourths to one hour. Remove carefully to dish, take off cloth and serve hot with cream sauce. Mrs. L. D. Limbert, 223 E. Busby St., Lebanon, Ind. GEORGE WASHINGTON PIE Line a deep pie pan with a good pastry, pour one pint of cherries sweetened without juice, into the crust. Beat together lightly the yolk of two eggs and one cup of sugar. Add to this one cup of cracker crumbs, a small piece of butter, one-half cup of water. Beat well, pour over the cherries and bake. When done, spread over the whites of the eggs beaten to a stiff froth with two tablespoons of sugar. Return to the oven to brown. Mrs. R. B. Greenlee, 27 Le Grande Ave., City. DOUGHNUTS Cream four tablespoons butter with one cup sugar, add the yolks of four eggs and the whites beaten separately, one-half teaspoon soda to one-half cu psour milk and mix with butter, eggs and sugar, add two teaspoons baking powder and enough flour to make a dough stiff enough to roll. After rolling the dough to a thickness of about one-half inch, cut with a doughnut cutter and fry in about one pound of smoking hot lard until golden brown. When cold roll in powdered sugar. Mrs. C. F. Rosebrock, 5210 N. New Jersey St., City. BANANA WHIP Peel one large banana, with back of knife scrape off course threads and press through potatoe ricer or sieve. Add one-fourth cup sugar and one tablespoon lemon juice and cook over fire; stirring constantly until boiling point is reached. Remove

The new Fishback plant was made necessary by the continually growing demand for Fishback products. It will enable us to make those products still more worthy of the public’s confidence and patronage. nTHE FISHBACK CO. Indianapolis I Manufactureri of Nationally Advertised Food Products | V'RCI/ha y liKilllSr Sweet mmdWACK

Pork Loins w iHi , ~ 23c Fresh Picnics who)* Lb. 16v 2 c Chuck Roast beef Lb. 17c Shoulder Roast Lb. 23 c Hamburger S 20c Spare Ribs Lb. 20c Short Ribs Lb. 15c Smoked Picnic "fl Lb. 22c CHICKENS .a u-35c Leaf Lard Unrendered 7 Lbs For 97c Bulk Sausage Lb. 23c Lard p ™r 40c Bacon IST 25c Oysters 35c STEAKS "S-u-30c

THE INDIANAPOLIS TIMES

from fire and chill. Beat one-third cup cream and fold in the chilled banana. Serve in cold sherbet cups and garnish with finely chopped pistachio nuts or sliced cherries. Helen Bodenhamer, 4123 Boulevard Place, City. WINTER FRUIT CUP One cup orange selections, one cup white grapes, one cup diced pineapple, one-half cup orange juice, one-half cup pineapple syrup, onehalf cup sugar, few grains salt. Remove membrane from orange sections and skins and seeds from grapes. Mix fruit, orange juice and pineapple syrup, add salt and sugar. Pack in ice and salt until thoroughly chilled. Serve garnished with cherries. Mrs. Oscar Purdue, 3924 Fletcher Ave., Cify., BATTER PUDDING The following recipe makes a delicious pudding. Any fruit, apricots or fresh fruit or canned may be used, lessening the amount of sugar if canned fruit is sweet. Fill a small granite pan about half full of fruit, cover with two cups of sugar or less If desired. Cover and set in oven while preparing the following batter. One egg, one-fourth cup sugar, two tablespoons butter, one-half cup milk, one and one-half cups flour, two teaspoons baking powder. Remove fruit from oven and spread batter over the top and hake a rich brown. Mrs. Caroline Lawler, Colfax, Ind. CHOCOLATE CAKE First part: One cup light brown sugar, one-half cup butter, onehalf cup sour milk, three egg yolks, two cups sifted flour, one teaspoon soda (level). Cream together sugar

and butter. Add eggs, beating well, mix coda with milk and add to above stirring well. Then gradually stir in' flour. Beat. Second part: Three tablespoons cocoa (rounded), one cup brown sugar, one-half cup sweet milk, one teaspoon vanilla. Mix sugar and cocoa well, add milk, put on fire and boil until it thickens, add vanilla, remove from fire and cool slightly. Then add to first mixture beating well. Pour in well greased 'and floured pans and bake in moderate oven. Mrs. Clarence Sykes, 401PN. Sycamore St., Martinsville, Ind. SNOW PIE Bake rich crust. For filling take one pint of water and one cup granulated sugar. Let come to boil, then dissolve two tablespoons of corn- I starch *n three tablespoans of cold water, add this to the boiling mixture. Cook until thick. Have ready the beaten white of one egg, add it to the mixture, stir briskly, then add vanilla to taste. When cool put fill- j ing in crust and spread the whites of two eggs, beaten stiff, over top and brown in oven. Mrs. John Mulvihlll, Greenfield, 1 Ind. OATMEAL DRESSING A delicious dressing is made by j using oatmeal (bran) instead of bread. It requires cups of fine j oatmeal bran (not rolled), salt, pep- j per, sage, onion, if desired, and ] either beef or pork. Mix all ingredients except latter first. Add scald- ! ing broth until mushy, put in oven \ and bake twenty to thirty minutes. ! This dressing is delicious and very economical. Mrs. Violet Williams, 1401 Roache St* City.

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POTATOES 15™”45‘ 54 SIZE GRAPEFRUIT 325 c 360 SIZE California v FRESH LEMONS ORANGES COCOANUTS LOW PRICE 23c Doz. I size3B cDoz ' size 48 cDoz ‘ I2a f° r 15c SWEET GREEN Potatoes 5“23< ONIONS 3-^4 ICEBERG FANCY LETTUCES 9* CELERY&IOc VIO ROME BEAUTY FANCY WINESAP APPLtSS *w 25c 215 c BI'TTOX , N SPANISH Radishes 2 ] 15‘! Cabbage4"T{) ONIONS3'-To^ BANANASfI/S ed s Tor 24c 171 in iijfi r lu u i\ c sMK i i

CRACKERSSr 12c FRESH SELECTED COUNTRY CLUB WONDER NUT EGGS MILKOLEO 47c Doz. Tall Can 9c 20c Lb. CORN TOMATOES 3 c “ 25C Y/^T 1 Fancy Bine O OA n T l , Country Club <9 /V RILL 3 Lt> 2U C Lorn flakes p^f 8e I(J C Jell Powder 2 15c P ancakeplour c ciub r,, pkg.9c r i i/rr kroger made AK p\ COCOANUT - A CHOCOLATE p iyHIV marshmallows 1 |fl r MARSHMALLOWS /c: r WA POUND 1J C POUND PURE REFINED i FRESH PASTEURIZED LARD 2 L|> s- 27 c MILK •' 6 ( ' j 10Oats 2 15ri5< Bimß ; Sa>s3< pleischmann’s Y eas * Cake Chocolate O ro P s Vkg and 19c “SETLAYER CAKES Round Layer m* Square Layer rari Pound 35c "Ssr 25>c is 19c VELVET CAKES 4 ST* 8c MALT EXTRACThop pl flavored49 c , WHITE Peaches 19 c CornMeal4 l|>s -10 c KROGER am SOAP CHIPS —ls c

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