Indianapolis Times, Volume 38, Number 284, Indianapolis, Marion County, 4 March 1927 — Page 23

MARCH 4, 1927

Times Market Basket

PIMENTO SALAD Dissolve one package lemon gelatine in three-fourths pint of boiling water to which three tablespoons vinegar have _been added. Set in cool place. When thick as molasses stir into it the following: Threefourths cup shredded cabbage, threefourths cup celery cut in small dices, one pimento cut fine, one-half teaspoon dry mustard, one-half teaspoon salt, one tablespoon minced onion. Let harden and serve on lettuce leaf with mayonnaise. Elizabeth Schoeppel, 1206 S. Randolph St., city. I'RUNju AND PEANUT BUTTER SALAD Five prunes, peanut butter, lettuce, French dressing. Remove seeds from prunes and fill cavity with peanut butter. Place stuffed prunes on curly lettuce leaf and sprinkle with French,’ dressing. Mrs. Helen Morris, 240 Blake St., Apt. 5, city. CREAM LAYER CAKE One-half cup butter, one cup sugar, three eggs, two cups flour, two teaspoons baking powder, onehalf cup milk, one teaspoon lemon extract. Cream butter and sugar, add slightly beaten eggs and blend well, add sifted dry' ingredients al--ternately with tl\e milk. Add lemon extract, bake in two layers in moderate oven for twenty minutes. Ice with powedered sugar and cocoanut. Mrs. Corinne Cummins, 1410 W. Washington St., city. PEACH PLOMBIERE Line eight tall coupe glasses with ladyfingers. Use one can of peaches with heavy syrup. Cut fruit into small sections and chill thoroughly. Fill glasses partly full of fruit, then top with flavored whipped cream. Garnish each glass with maraschino cherry. Mrs. John Sickel, R. R. J, box 4, Indianapolis. STUFFED SOUR KRAUT To one pound ,of ground pork or sausage add three-fourths eup uncooked rice and one medium sized onion chopped fine. Mix thoroughly and make in balls the size of an egg. Take one quart of kraut and place half in a kettle then lay meat in layer and place remaining kraut on top, „ cook slowly for about three hours with tight cover on kettle. Mrs. Pearl Whitlock, 910 N. Sheffield Ave., City. PORK SPECIAL Boil one and one-half pounds of pork specials until tender. Add a little thickening, butter, salt and pepper, and onion. Small can of mushroons. Cut meat in small

Every Day Is BARGAIN DAY at the Want Ad Store

VALUES—IN EVERYTHING

No matter what you may need or want you can buy it at a savings at The Times Want Ad store. Everything from bulbs to buildings. Tonight go on a shopping trip thru this big store, that handles practically every conceivable human need, a store where one dollar does the w r ork of two dollars and more.

HOUSEHOLD FURNISHINGS

Many a savings can be obtained in buying household goods by shopping and buying thru the Want Ad store. People moving into smaller and other quarters and to other cities, oftentimes offer their household goods for sale at attractive prices. Practically every item of household furnishings can be had at a price you can afford to pay. Shop at this store tonight.

ELECTRICAL GOODS

Electric washing machines, sweepers, irons, electrical supplies are oftentimes offered for sale in the Want Ads by people buying new or moving. Get a good buy—shop at the bargain counter of the Want Ad store..

PIANOS—VICTROLAS

A good shopper gets a good buy in musical merchandise at the-Want Ad store. Pianos, Victrolas, Insrtuments, Radios, etc., are offered for sale daily in the Want Ads.

CANARIES—DOGS—PETS

Most every one loves a pet of some kind. Fluffy poodles, police dogs, canaries, pets of every kind can be bought at the Want Ad store. The police dog grows too large for an apartment, or the kitten loses its attraction, they are offered for sale in the Want Ads.

SPECIAL AUTO OFFERS

No matter what make or model of automobile you would like to own or what price you wish to pay, you can find the car you want by shopping at the Want Ad store. Terms are easy and a good selection is offered daily.

THE TIMES WANT AD STORE

LOCAL ‘SALT’ TELLS OF CRUISE ON STORMY SEA

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The life of a sailor is not all play! This is the word from Gerald Ray Button, 20, a cook on United States destroyer Breck, now plying in Europe, who has written home to his sister, Mrs. Paul B. Shuppert, 1245 Leonard St. Button, a son of Frank P. Button, enlisted here three years ago. And since that time he has learned of the uncertainty of the seas, and the lonesomeness of being away from home. Knows Hardships “Visiting Paris, London, Venice and Rome has its attraction, but there are decks to be scrubbed each morning. Combined with the pleasures are hardships which sometimes threaten to break the physical and moral courage of us all,’’ Button wrote. “An unforgettable incident for those aboard our destroyer recently occured during a heavy storm in' Gravesend, England. Chests Washed Away Passenger ships delayed their sailing, not daring to trust such a sea, “yet orders were for this little Pee Dee tin can boat to head for Cherbourg, France, immediately. Battling and plunging out in that sea, not knowing what would happen minute after minute we steamed out of the harbor. “Half way through we had not a window left in our bridge. Practically every loose chest was washed

pieces. Butter casserole. Alternate layer of buttered bread crumbs, meat and mushroons, with bread crumbs on top. Then add cream and butter. Bake thirty minutes. Mrs. C. J. Burkholder, 3439 Guilford, Indianapolis. FAIRY SALAD One-half cup dates, one-half cup ftgs, one-half cup pineapple, three oranges, three-fourths cup sugar. Halve the oranges, remove the pulp and put on ice to stiffen. Cut the fruit into small pieces, add a little sugar and mix together thoroughly

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Above: View of the destroyer. Breck storm-tossed on European waters. Below: Gerald Ray Button, Indianapolis youth. overboard. The photo was taken by an unknown passenger aboard the S. S. Mauretania as this little 1,300 ton destroyer, badly battered, came steaming by the Mauretania as she lay in security in the harbor of Cherbourg, France,” he said.

with a dressing made from cream mustard. Fill each orange shell with the mixture and put whipped cream on top. Serve on lettuce leaves. Mrs. Oliver Carter, Coatesville, Ind. • SPIDER CORN CAKE Sift together one and one-third cups corn meal and one-third cup flour. Add one-fourth cup sugar and one teaspoon salt. Then add one cup sour milk, mixed with one teaspoon baking soda, two eggs well beaten and one cup sweet milk. Heat an iron frying pan, add one and one-half tablespoons butter and when malted turn in the mixture. Pour over one cup sweet milk. Bake for fifty minutes in a moderate oven. Cut in pie shaped pieces for serving. Miss Alta Mae Elkis, 118 E. Main St., Mooresville, Ind. EGGLESS FRUIT CAKE One cup of brown sugar, four tablespoons melted butter, small teaspoon of ginger, cinnamon and cloves, one cup chopped raisins and currants, one cup sour milk, dissolve one teaspoon of soda in it and flour

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PORK LOINS & 25c FRESH SPARE RIBS Lb. 17c | PORK SAUSAGE Lb. 25c PORK CHOPS or ROAST, CENTER CUTS ■-. 29c CHUCK ROAST 16c Shoulder ROAST Ib 22c | RIB ROAST u- 28c SHORT RIBS Lb. 13c I Fresh Ground Beef * 18c Veal roast 25c LOIN or KIDNEY ROAST 30c RIB CHOPS u- 35c| VEAL BREAST 20c BACON SL CU JSL D 30c — " SMOKED PICNICS 4to 6 Lb. Average Pound— 2lc Smoked SAUS AGE Lb 26c | S try BACON &S 25c CHICKENS lb. 37c

THE INDIANAPOLIS TIMES

to make not too stiff a dough. Bake In hot oven. Mrs. J. A. McMahan, R. R. l.Wlrt, Ind. SCRAPPLE OR LIVER LOAF Clean a medium sized hog’s head, boil until meat will leave bones. Heart, liver and tongue are to be boiled with the head. When done remove meat from liquid, remove bones and chop the meat. Be sure there are no bones in it. Let liquid cool and remove fat from the top. Return to fire and when it boils add chopped meat and season to taste with salt, pepper and sage. Let boil again, thten thicken with sifted corn meal as for mush. Cook one hour, stirring at first, then allow to simmer on back of stove. When done turn into long pan to about an inch in thickness. Slice when cold and fry brown. Mrs. Danrell Settles, 440 S. Audubon Rd., City. TWIN MOUNTAIN MUFFINS One-third cup butter, one-fourth cup sugar, one-fourth teaspoon salt, one egg, three-fourths cup milk, two cups flour, four teaspoons baking powder. Cream butter and sugar, add beaten egg and milk, sift baking powder in fl®ur and add to the mixture. Bake in hot oven from fifteen to twenty minutes. George Betsy Eldridge, 519 N. Bancroft St., City. HEALTH SALAD One bunch celery, diced, three medium sized apples, pared and diced, one can tomatoes. Arrange tomatoes on lettuce leaves, then put celery and apples on. Cover ‘op with mayonnaise dressing and sprinkle with grated cheese and paprika. Ida Thornton, 1268 W. Thirteenth St., City. MAPLE MOUSSE One cup maple syrup, two cups whipping cream, four egg yolks. Beat egg yolks until thick. Boil syrup five minutes and while hot pour gradually over yolks, beating all the time. Beat until cold. Whip cream very stiff and stir ingredients

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

Pure Lard, 11 K Shoulder Bones, OC Pound llfC 3 Lbs. for LDC 4-pound limit to every *I.OO meat n .. purchase. Spare Ribs, 1 H 1 _ Boiling Beef, 1 A lb * **** kk- • • Pig Ears and 1 A Pan Sausage with a Pig Snouts, lb.. . IVv Lb V ° r ’ 17|C Fresh OAXn ” Egg*, doz. . . . Fresh Ground 1 Hamburger, Lb.. IJC Our Own Special CosCh°c u p fLb Pork . 22k Lb. . .30c .nd 35c Smoked Ham, Special Prices on, All Whole, Half, lb. L* I2L Smoked Meats.

together until thoroughly blended. Pour into mould and pack in ice and salt for three hours. Dora Peffley, 2416 Pierson Ave., City. CANNED ROAST PORK After the meat has stood a day or two place in roasting pans. Cover bottom of pan with water. Bake until brown, basting several times to prevent burning. In one hour the meat should be sufficiently baked. Cut into can-sized pieces, fill cans with hot meat and cover the meat with a jelly made by boiling the bones of two pig feet then add the brown gravy from the roasting pan. Be sure the gravy is salted to taste. Put on new lid and rubber, and process one quart jar for two and one-half at a five pound pressure or four hours in a wash boiler. Mrs. Ben S. Michael, R. R. 4, Frankfort, Ind. SWEDISH POTATO CAKES Two cups of cold mashed potatoes, one egg, one teaspoon baking powder, one-half cup milk, one CUp flour, salt and pepper. Beat well and drop from spoon on well greased griddle, cook slowly, browning both sides. Mrs. Maude Blckerton, 101 Neal Ave., city. RASBEKRY CREAMS Add enough powdered sugar to one-half cup of raspberry jam to make a stiff dough. Form in balls. Roll in chopped nuts or shredded cocoanut. Jo Thurman, 701 E. Sixty-Third St., City.

HOME MADE Made in Our Own Kitchen jelly, preserves, cider. APPLEBUTTEK, OVEN BAKED beans, hominy potato SALAD. CUP CAKES EASTERN STYLE SCRAPPLE SATURDAY SPECIAL TAVO POINDS APPLE OftPRESERVES WYON S GOLDEN RULE STAND No. 106 WEST ENO CITY MARKET

Markets! ilioSoo^lPiP Jmm

Sugar 10“ 65 c i 165 m w V T|% CLIFTON COUNTRY CLUB FLOUR S 89 c s 99 £ 17 C! GUARANTEED o a c LiVIVJIJ DOZEN rn COUNTRY CLUB WONDER NUT Butter Lb 53‘ OLEO “>• 19 FOODS FOR LENT mutiM fame Holland HERRING /! 6<ls< Tail Can SALMON. 16c SARDINES ■ 13c MUSTARD SARDINES, % Size 13c SHRIMP, Wet Pack, can .........17c LARD 2 j 27 c CRACKERS &. ** 12 c CHOICE HAND PICKED | COUNTRY CLUB NAVY BEANS, 4 Lbs. 25c 1 JELL POWDER, 2 "a 15c CORN or PEAS cans 3 for 2s c 7% V* 4 —COUNTRY CLUB BREAD sß‘ =4 C Given Away 1 Can of BABBITT’S CLEANSER 1 Qc WITH EACH PURCHASE OF 1 CAN BABBITT’S LYE AT OUR I ' p REGULAR PRICE PER CAN J A P. & G. White Naptha or aM SOAP kirks FLAKE K Bars IXc A Camay Soap, bar ....10c m ffik ■ H M lfl * 8 J 79 stZB 850 eiZK low price ij ORANGES 48 c - 2 Qc POTATOES 115 ™ 33 c ICEBERG FANCY—FBESH LARGE STALKS LETTUCE 8c Tomatoes 17c CELERY 2 15c NEW NEW BUNCH CABBAGE 3’“loc CARROTS2--lsc gWEET * YOUNG, TENDER Potatoes s Lbs ,or 15c KALE 3 Lbs - 20c 54-SIZE " ' EXTRA FANCY HOT HOCHI6 GRAPEFRUIT STRAWBERRIES RHUBARB 3™ 23c QUART 39c "•' 18c ” lUM FP WINESAP FINE COOKERS AllLhS s'™“2sc s"™ 17c

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