Indianapolis Times, Volume 38, Number 272, Indianapolis, Marion County, 18 February 1927 — Page 19

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MARKET BASKET

BANANA FRITTERS l| One egg, one-fourth cup milk, oneWaif cup hour, one-fourth teaspoon salt, one-fourth teaspoon baking powder and ripe bananas. Sift together the flour, baking powder and salt, drop the yolk of the egg irito the center of the mixture and slowly stir In the milk. When the milk Is about half used, beat the mixture Until very smooth and stir In the rest of the milk. When ready to be used, fold in the egg white, beaten Tory light. Remove the skin and Coarse threads from the bananas, cut them in halves, crossways, then cut halves lengthwise and dip the pieces Jn the batter, covering them completl?\ Fry in deep fat until golden brown. Serve sprinkled with powdered sugar and cinnamon as a dessert, or with currant jelly or hot sauce as an entree with meats. Mrs. Flossie Wicck, 3314 E. New York St., City. FRAPPE One can of pineapple, one package of gelatine, one pint of cream. Prepare gelatine as directed on package. When firm and cold, beat until light and fluffy, whip cream and add gelatine. Continue to beat until very stiff and thick, then add pineapple that has been cut in small bits and well drained. Place on ice. Cherries and nuts may be used. The success is in the beating. Mrs. A. P. Crider, 21 Howard St., Greenfield. DOLLY VARDEN CAKE fe Whites of three eggs beaten light, •one cup powdered sungar, one-half cup milk, one and one-half cups flour, one and one-half teaspoons of baking powder. Bake in two layers. For the filling use one cup sugar, three yolks of eggs and one-half teaspoonful vanilla. Henrietta Niemeyer. 543 N. Jefferson Ave., Indianapolis. PRUNE PUDDING One cup cooked prunes, seeded and chopped, one cup English walnuts, chopped, three-fourths cup sugar, one tablespoon butter, one-half cup cracker crumbs, rolled fine, one teaspoon baking powder, pinch of salt, One-half cup milk, one teaspoon vanilla. Mix all ingredients. Pour into a buttered baking dish and place in pan of hot water. Bake in moderate oven for twenty minutes or until the mixture is firm. Serve hot or cold with whipped cream. Mrs. Emma Kightlinger, 1909 N. B. St., Ehvood, Ind. APPLE WHIP Bake four apples and use enough sugar to sweeten them. Fold in the beaten whites of two eggs and servo with whipped cream. Mrs. Helen Perry, box 287, R. R. G., Indianapolis. NUT AND POTATO CROQUETTES Two cups hot riced potatoes, onefourth cup cream or milk, one-half teaspoon salt, one eighth teaspoon pepper, few grains of cayenne, yolk one egg, one-third cup chopped ■.■-an meats, one-half teaspoon bak-

54 Years of Faithful -JO Indianapolis Public - / /// 91S to 926 South Meridian St. Plenty of Parking Space—No Time Limit Saturday Specials Ladies’ House Slippers /Shi Chrome soles, rib- m bon trimmed. An ex- g g lb: ceptional ba r g ain,fcAi^^£ SHEETS, full size; /*Q OU TI Nt FLANNEL, food Quality ... .OvC yard wide, excellent - grade. Sale 10lRAYON HOSE, toe to * ard IZfC top. All the new spring ■ n , rc , n D r Cg cc -n7 shades; 59c grade, 3 LADIES DRESSES, silk, pairs SI.OO. satm; exceptional valSle - Pair Sale $5.00 PERCALE, full pieces; WINTER COATS; about yard wide; excellent 50 left . Bold up to $45. ga- 15c X $16.95 CALICO and GINGHAM MEN’S WORK PANTS; .. .10c Pat ■ b,rgain : . $1.49 HOPE MUSLIN, full P * G SOAP; Ifi/* pieces; limit 8 yards. 5 ° arß ' Sale, 101-. IVORY SOAP OO yard Im2 5 bars vJv

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ing powder. Mix all ingredients With fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in beaten egg which has been mixed with a little cold water. Roll In bread crumbs again and fry in deep hot fat until brown. Drain on uu gin -/.eil paper and serve hot. Miss Lona Baker, 315 Taft St., City. PINEAPPLE SALAD One can pineapple diced, one cup chopped celery, one-half cup nut meats, one cup seeded raisins, two packages of lemon gelatine dissolved in two pints of boilnig water. When the gelatine is cold pour it over the other ingredients. Mix well, mold and when firm serve on lettuce leaves with mayonnaise. Garnisli with pimentos. Ardella Stewart, S. W. St., Tipton, Ind. LABOR SAVING CUSTARD PIE One quart milk,, four eggs,, four tablespoons flour, four tablespoons sugar. Salt slightly and flavor witli nutmeg or other spices. Beat the eggs thoroughly, rub the flour to a smooth paste in a little of the milk and mix all together. The flour will settle on the bottom and side of the pan forming a complete crust. Bake in a deep bread pan for one hour. Miss Nidrah Dunn, R. C. Box 307, Indianapolis. SNOW PIE One cup granulated sugar, two and a half tablespoons of flour, two and one-half cups of sweet milk, one tablespoon of butter and one-half teaspoon of vanilla. Cook ail together end put in a baked crust. Marcia Holdcraft, 1218 Lawton, Indianapolis. POTATO CAKE One cup granulated sugar, four eggs, one teaspoon baking powder, one teaspoon vanilla, one-half cup potato flour. Beat sugar and yolks well together, then add baking powder, vanilla and flour, beat well, then fold In beaten whites. Bake in moderate oven. For* chocolate icing: One cup confectioners’ sugar, small piece of butter, one teaspoon vanilla, one and one-half teaspoon cocoa and enough hot milk to mix. Mrs. Thomas Lynn. 1116 N. Pennsylvania Si., Indianapolis. MOCK FISH To one quart of boiling water salted to taste add enough corn meal to make stiff mush. While boiling hot add one can salmon minced fine. Mix well and pack in bowl or molds that have been dipped in cold water. Let set over night in ice box or cool place. Slice, roll in flour, and fry in deep fat till golden brown. Will serve six. Mrs. Charles Campbell, 504 Holly St., Indianapolis. Don't miss an issue of The Times. You may find JOY in it any day.

MEN’S SUITS With Two Pairs Pants The Greatest Value In Indianapolis. Beautiful new patterns. Fine all-wool materials. Worth $25.00. Sale Price *16*35

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Founder's Week /n§\ Saie! ip In Take advantage of our extraordinary w jM values'this week-end. Here is truly 1859 year! Today and Saturday are the lagHMSMteartwaMMi last days of this stupendous sale. 1“ WHERE ECONOMY RUUES” [| Pure, Refined , / iaii*d 2Lb> VJ* // Fresh Selected X 1 ' “ " / Eggs \ N\ DoZ. * y/ , // Pure Cane X / Sugar 10 65 c \/ U. S. No. / Grade 15-lb. Peck 3S C Jelio Assorted Flavors 3 p *gs. 25c 4 Chipso Low Price Large Pkg. 18e Prunes Santa Clara, large size Lb. 10c Old Dutch Cleanser Cans 25c Del Monte Seedless Raisins 3 p kgs. 25c PAG Soap Cleans Thoroughly 10 Bars 32c Campbell'S Baked Beans 3 Can * 23® Corn or Peas Standard Grade 3 Cans 20c Maxwell House Coffee Lb. 49c Del Monte Peaches tiaili."' Large ca„ 23 c AAniimcsßiaEK e Established

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f* /"M O GUARAN - OA/, LGGb "ssr J0 £ BUTTER es 53c WONDERNUT I PURE REFINED OLEO Lb - 19c LARD 2 Lbs. 25c GOOD LUCK OLEQ, Lb., 28c CRISCO, POUND CAN, 25c Corn or Peas 3 ifc jc “2oc Jeilo,u.Un*>-25c Beans 3 c...23c Prunes siz e Salmon T ANARUS?“ 25c CRACKERS Grahams 12c Old-Dutch Cleanser 4 <="■ 25c Corr. Meal White 4 Lk. 10c MareH™Sowsfc.2s ¥ 11„ 6-Ounce Q. “ 'AVONDALE J Tumbler J'C I Matches 6 Boxes 23c MILK c “3™c.n,27c I COUNTRY CLUB reaches “<r23c 3121 c FRESH ROASTED COUNTRY CLUB COFFEE BREAD Jewei' French AC* Twin Q Single J Brand, lb. ..jOC Brand, lb.. . 4 WC Loaf Ov Loaf SANTOS, LB., 33c RYE BREAD, Lb. Loaf, 7c Chipso Large Package 18c hFI P.&C.WHITENAPTHS bUAr as 10c 10-32 c

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POTATOES § 15~35/X T? # J_ Extra S4SIZE Grape r ruit jx 3 * 23c FINEST CALIFORNIA ~1 Sanitary and q uipped Rooms ORANGES BANANAS lit si ” .. 48c 2Z size . 29c Golden Fruit 2 Lbs. 15c iCEIEKg FRESh FLORIBa LETTUCE WEIGHT 7c LB. | TOMATOES 18c LB. tENDtk Tms ExTRrFANCY, FRESH SPINACH 3 LBS., 20c GREEN PEAS 15c LB. "CarGe, WEll BLCaCHeB FTOTTOUSE CELERY ' rricT 5c Per Stalk RHUBARB 15c LB. hoi ribusfi BUTTON fine southern RADISHES 2 BUN, 15c KALE 5c LB. NEW SWEET I LEST CABBAGE POTATOES LETTUCE 3 Lb,. 10c 61i..23c p,i;7locLb. Fancy Rome Beauties jL 1 York’s Good Cookers 6 Lbs 23c Apples 5 Lbs. 17c

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