Indianapolis Times, Volume 38, Number 278, Indianapolis, Marion County, 25 February 1927 — Page 23

MARKET BASKET

FRENCH FEATHER CAKE One and \me-half cups flour, 74cup sugar, four teaspoons baking powder, four tablespoons melted shortening, one egg, half cup milk, one teaspoon lemon extract, half-cup JTresh grated cocoanut. Sift flour, •ugar and baking powder. Add Shortening and beaten egg to milk and add to dry ingredients. Mix well, add flavoring and cocoanut and bake in greased loaf pan in moderate oven thirty-five to f§rty-five minutes. Sprinkle with powdered sugar, or icewith white icing with grated cocoanut sprinkled on top. Mrs. Orville E. Baker, 315 Taft St., Indianapolis Heights. , < NORWEGIAN MOCK DUCK Cut, two pork ter lerloins through lengthwise, open and pound flat. Cut two apples in thin slices, cover one tenderloin. Remove stones from five boiled prunes and put over apples. Add two tablespoons butter. Salt anp pepper. Cover with second tenderloin, roll and tie securely. Bropm in butter, add a little water, add one cup sweet cream of very rich milk, •also one cup thick sour cream, bake slowly for one hour. Mrs. Lemuel Ogden, 522 N. James St., Lebanon, Ind. FLOAT Keat one pint of milk in a double boiler. Beat yolks of two eggs with two teaspoonfuls of cornstarch. Stir this in the hot milk, stirring well and cook for one minute. Stir while -jcooking. Then add the whites of the two eggs well beaten with one-half fcup sugar, one-half teaspoon vanilla. ■ Serve when cold: Mrs. A. Bruner, 4065 Graceland Ave., City. DOUGHNUTS Four cups flour, four teaspoons of baking powder, one-half teaspoon of salt, one .cup of sugar, two eggs beaten well together, two tablespoons of melted butter, one cup of sweet 'milk. Sift flour and add baking powder and salt- Put sugar and butter together and add beaten eggs, tftien flour and milk.- Turn out on flowered board, roll one-half inch ; thick, cut with doughnut cutter, fry in hot fat enough to cover doughnuts, add cinnamon, roll in powdered sugar. Mrs. Violet Fenley, R. R. D. Box 274-J, Indianapolis, Ind. STRAWBERRY SHORTCAKE Two cups flour, three tablespoons butter and lard mixed, one egg, four level teaspoons of sugar, one cup of milk. Make a soft dough and cut out and bake like biscuits. Serve with strawberries on top. Mrs. Ella Bell, 719 Carlisle PJ., Indianapolis. PINEAPPLE APPLE PIE One pint grated apples, add one half cup sugar, a pinch of salt and one and one-half tablespoons flour. Line a pie pan with pastry and add the grated apples. Pot with butter and bake until apples are tender. Take one-half cup of grated pineapple, one-fourth cup t-ugar, a little lemon juice, boil up, Spread hot over the pie and cover with meringue. Mrs. Maud Ott, 1439 Talbot St., Indianapolis. GRAHAM CRACKER DATE PUDDING One pound graham crackers crumbled fine, three-fourths pound of chopped dates, twenty-five marsh- , mallows cut in quarters,, threefourths cup of chopped walnuts. Put in large dish and use enough milk to make a thick batter. Mix together until marshmallows are invisible. Serve with unsweetened whipped cream. Mrs. Phil Gormley, 1403 Sturm Ave., Indianapolis. RINKTUM-DITTY One chopped onion,' one-fourth pound butter, one half can tomatoes, one egg, one pound cheese, Worcestershire sauce paprika,

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

Pure Lard, Lb. 1 Ol No limit .... Lb oi . ling . Beef ’,... 10c Pan Sausage with a lr: 17k Fresh Ground 1 r Hamburger, Lb. . IDC Shoulder Pork *)1 Chops, Lb LL\Z Smoked Ham, OHI Whole, Half, \h.L I JC

mustard and salt. % The chopped onion should be slightly browned in the butter. Add tomatoes to onion and simmer awhile. Add cheese cut in bits and allow to melt; then the egg, beaten should blend the mixture. Add the seasoning to suit taste and serve on hot buttered toast. Mrs. C. Ten Hompel, 907 N. Riley Ave., Indianapolis. FUDGE CAKE One-half cup granulated sugar, "one-half cup sweet milk, three tablespons cocoa, one egg yolk. Boil until thick, then add one-half cup butter, one and one-half cups browns sugar, one egg white, one-half cup sour milk, one-half teaspoon soda in milk, two cups flour, two teaspoons baking powder, one teaspoon vanilla and pinch of salt. Mix well and baker in two layers in moderate oven. Mrs, Karl John, Swayzee, Ind. NUT CAKE Two cups flour, one cup raisins, one cup chopped nuts, one qup water, one third cup shortening, onehalf teaspoon salt, one teaspoon each cloves, cinnamon and nutmeg, half teaspoon baking powder, threefourths teaspoon soda. Boil raisins, sugar, shortening, spices, salt for three minutes.. Sift flour and baking powder three times. Dissolve soda in a cup of cold water. Mix with the ingredients when cool. Bake until done. Miss Beatrice Keller, 1663 Park Ave., city. BRAZED BEEF Pound of round steak, three small or one large onion, two-thirds bottle of ketchup. Cut steak in cubes one and one-half inches, chop onions and braze both. Add catsup, salt, pepper and about three cups of cold water. Boil until thick. Mrs. H. F. Pollard, 924 N. Warroai} Ave., Indianapolis. PORK SAUSAGE Measure the ground meat in a gallon crock, rounding slightly. To each measure add two rounding tablespoonsful finely prepared sage, one teaspoon black pepper and onefoupth teaspoon cayenne pepper. Two measures can be mixed easily in a large dishpan. Mrs. Icy Stanley, R. R. A, Danville, Ind. DUTCH LETTUCE Chop a small head of cabbage very fine and into it cut a medium size onion. Cut a little bacon in small pieces and fry until crisp. Prepare vinegar as you would to wilt lettuce and pour over cabbage and onion. Season with salt, pepped and sugar if desired., Mrs. V. A. Steele, 328. N. Franklin St., Knightstown, Ind. CURRIED EGGS Six hard boiled eggs, two tablespoons of butter, two tablespoons of flour, one cup sweet milk, one-half teaspoon salt, one-half tablespoon curry powder. Mix curry powder and seasonings then the milk slowly. Cook a few moments add eggs cut into quarters, reheat and serve with rice border. Mrs. Nell O’Connell, 12474 E. Maryland St., City. QUICK ICING Two ounces unsweetened chocolate, one tablespoon butter, one-half cup condensed milk and one teaspoon vanilla. Melt chocolate and butter, blend with condensed milk and add vanilla. Spread on cake between layers. Mrs. F. C. Rosemeyer, 22 N. Garfield Ave., Indianapolis. RAISIN CREAM PIE Cook two cups raisins till tender. Add two cups sugar, one-half cup flour, a lump of butter, pinch of salt and the yolks of two eggs. Pour into crusts and bake. Use the whites of two eggs for meringue. Thelma Thurman, Broad Ripple, Ind.

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■HH rib niirin chuck ROAST UL L L ROAST Lb.2Bc KII'P p Lb. 15c SHORT i/Lliil SHOULDER RIBS Ground Beef, ROAST Lb. 14c Lb., 20c Lb. 22c mmmmm ■——— Ammm ——— SPARE FRESH RIBS 111 lIJ If PICNICS Lb. 16c | I ll\ |Y Lb. 16c Link V ™ Pork Loins Sausage Chops or Roast, WholeorHalf Lb. 25c Center Cuts, Lb., 28c Lb. 24c RIB 17|1 4 ¥ SHOULDER CHOPS || §4 |\ I Lb^s^ Breast . * Loin or or Stew Cutlets Kidney Roast Lb. 20c Pound, 45c Lb. 30c BACON hams s s£ mV A T\ \or More |fl 1 J I &jl Whole 0r 29C Smoked Picnics. Lb.. 22c 29c CHICKENS "ST36c

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