Indianapolis Times, Volume 39, Number 105, Indianapolis, Marion County, 9 September 1927 — Page 14

PAGE 14

Twenty Prize Winning Ways of Using Grapes

Besides being good to eat fresh from the vine or the market, grapes are quite popular now for jams, jellies, preserves, juices and other beverages and are used in many ways. Today is grape day in The Times recipe department and of the hundreds sent in the twenty best grape recipes are printed below. The person sending in a prize-winning recipe will receive a check for one dollar.! . * Next Friday is the day for recipes for melons. How many ways do you use the various kinds of melons which are in season this month? If you have a favorite way, send your recipe today. All melon recipes to compete for the prize of one dollar each next Friday must be in The Times office by Wednesday noon. Send yours right away. Only one should be sent each week by each person. Each day except Friday, The Times prints a prize miscellaneous recipe which may be sent to the recipe editor any time. If you have an especially good recipe for a certain dish send it. If it is printed in The Times you will receive a check for one dollar. Here are the grape recipes:

Grape Nectar Steam and wash enough purple grapes to half-fill a quart jar. Pour two cups granulated sugar on top and enough boiling water to fill the jar. Place a thick slice of lemon on top. Seal at once. For three day* turn the Jar around six or eight times slowly to disolve sugar. Keep in dark place. Lawrence White, Franklin, Ind., Box 213. Grape Flip Drain two cupfuls grapes, reserving Juice. Remove seed and pulp from one grapefruit, reserving juice. Mix the friut, add two tablespoons powdered sugar. Chill and arrange in glasses. Mix fruit juices with sugar to taste and pour over the fruit in the glasses. Garnish each with a r£d cherry. Mildred Christopher, Clayton, Ind. . Mulled Grape Juice To one pint grape juice add one cup water and a half cup of cassis buds. Heat in double boiler for hall and hour. - Strain and serve very hot as first course in luncheon. Henrietta Kile, Whiteland, Ind. Grape Jelly Pick grapes from stems, wash, crush and boil twenty minutes. Put in a jelly bag to drip over night, but do not squeeze. Measure Juice, boil ten minutes, add an equal amount of sugar that has been warming in the oven, and boil three minutes more or until a drop jells on a cold dish or spoon. Mrs. Guy Warfield, 241 A, R. R. D, Richmond, Ind. Grape Jam Pulp the grapes, scald the pulps until they can be rubbed through a sieve to remove seeds. Return the skins and boil with three-fourth pound of sugar to a pound of fruit. Boil down gently and put in tumblers or small jars; seal. Mrs. Vernon Donnelly, 117 S. Oriental St., chy. French Grape Conserve Heat the pulp and press through a sieve to remove the seeds, then add the skins to the pulp. Grind one cupful each of walnut meats and seeded raisins, through the fine knife of the food chopper; add these to the grapes. Slice two oranges and one lemon very thin and add to the grapes. Lastly, add five pounds of sugar and boil rather

12 Big Saturday Specials! ■ —Just to Acquaint You With the Sensational BARGAINS FRANKLIN CONSTANTLY OFFERS

Ml I H pi jn k. njsEMB | Franklin has been 31 years on W. Washington St. and now DON T FORGET! HAS MOVED TO 358W.Wash. St.

Men’s 89c Work Shirts Closely woven blue _ chamhray. full cut yi /■ and extra well /I made; sale price— IVV

Smashing Sale Youths ’ m LONG PANTS SUITS \>3, Actual $17.50 to S2O Vais. V&PT'N. We purchased 1/ /wbK'X \\ all the sales- (lift I —ll/ i> man’s samples 'n US n '§' H of the Famous VHR• V v l'~~] ' |Cn| nl yy M —Don’t miss this big bargain. I /1\ 1 \ I "Boy*’ 35c Heavy Rib’d I l M \ J v Stockings Or It l I I All sizes; sale price. | ji 1 J Wen’s $1.50 Fall CAPS I'‘{jrSt J Newest novelty all wool I fabrics, all sizes; sale f 9 mjf VOd! I price—'Oil A 50c 11-PC. Complete m nil j SCHOOL KIT M {ISP Ciuon Au/au^, sr *' ft h n; . £§} biven Away boyi

Young Men’s $5.00 and $6.00 “SHEIK” OXFORDS

Men’s $1.50 and $3 Dress Shirts Odds and ends from our better grades; while they last—--95c

gently, so it will not burn, for thirty minutes or until quite thick. Put in glass jars and seal while hot. Addle I. Lipes, Middletown, Ind. Tapioca Ice Box Pudding Use one-half cup tapioca, one pint hot juice, one small bottle Marashino cherries, and one and one-half dozen lady fingers. Cook tapioca in hot grape juice fifteen minutes, stirring frequently. Stir in sugar, remove from heat and add orange juice, cherry juice and cherries cut in small pieces. Let stand until cooled, but not thickened. Grease or wet a mold or baking dish and arrange the split lady fingers in it. Pour in tapioca and cover lady fingers. Let stand in refrigerator for twelve hours. Unmold, slice and serve cold with whipped cream. Mrs. W. C. Faris, 2253 Hillside Ave., city. Crystal Grapes Take grapes of two colors, purple and white. Pull the bunches apart into clusters of three or four grapes each. Put a cupful of fine granulated sugar on a warm platter. Keep the sugar warm that it may dry quickly, Beat the whites of two eggs in a shallow bowl, dip the grapes in it, lay them on the platter of sugar and sift more sugar on the top. Lay them on sieves to dry. Laura Wheeler, 4062 N. Capitol Ave., city. Grape Ambrosis Sherbet Make a ten-minute syrup of one cup sugar and two cups water. Cool, add one cup grape juice, one-half cujr pineapple juice, juice of one lemon and a few grains of salt. Add two cups cream gradually, partly freeze, and then add two cups grated pineapple and finish freezing. Let ripen two hours. Let stand two hours. Eula Lehman, Pendleton, Ind. Grape Mousse Use one pint grape juice, two tablespoons granulated gelatine, two tablespoons cold water and three of boiling water, six marshmallows and one-half '"cup nuts cut in small pieces. Add gelatine which has been soaked in cold water and dissolved in boiling water to sweetened grape

SCHLOSSEJTS oySffiovE Butter CJresh thurrudfrom'freshOttm

FRANKLIN'S—3SS W. Wash. St.

Men’s 45c Gauntlet GLOVES Leather palms and I M/* tips; seconds; pair JL V V

Finest all leather hand turned soles In two-tone tans and blondes. $2,95

FRANKLIN'S CLOTHES SHOP NEIL K. BOND, Proprietor

juice. Place in a pan of ice water and stir until it begins to thickenAdd nuts and marshmallows. Put in mold, cover, pack in salt (one part salt and three parts ice) and allow to stand about four hours. Serve with whipped cream. Mrs. J. McVay, R. R. J, Box 35 F, city. Heavenly Jam Use five pounds grapes, five pounds sugar, one pound raisins and three oranges cut in small pieces. Squeeze grape pulp and cook until done. Press through sieve, add oranges, raisins, grape skins, then the sugar. Cook until thick. Mrs. Louis Bowlan, Columbus, Ind. Spiced Grape Jelly Take grapes half ripe; crush all juice out well and strain. Take equal amounts of Juice and sugar. To each quart add one-half teaspoon of cloves and one tablespoon cinnamon. Cook hard for twenty minutes. Remove from stove and pour into glasses. Miss Gladys Bush, 3521 Winthrop Ave., city. Two in One Pick grapes from stems, wash and put one pint of thefti into a quart Jar. Add one cup of granulated sugar. Pour boiling water over the grapes and sugar until the jar is full. Seal and use for drinking and pies, Mrs. David Smith, 2417 Bellefontaine St., city. Spiced Grapes Ten pounds grapes, seven cups sugar, one and one-half teaspoons cinnamon, one teaspoon cloves and one teaspoon allspice. Wash grapes, separate skins and pulp and boil separately. Add about one quart water to skins. Boil pulp until seeds are free, press through sieve and add to skins. Also add sugar and spices. Boil until it thickens and skins are tender.' Seal in fruit jars. Mrs. H. M. Hoyce, 922 E. Raymond St., city. Grape Juice Frappe 801 l two cups sugar with one quart of water until sugar is thoroughly dissolved. Cool and add one pint of grape juice and the juice of one lemon. Serve like sherbet. Cecile Bowman, 406 E. Third St., Seymour, Ind. Grape Pickles Use only choice bunches of grapes. Make a vinegar mixture of one pint cider, one-half pint vinegar, one-half pint water, two tea cups sugar, one-half teaspoon whole allspice, five whole cloves, three large sticks cinnamon. Add more sugar if not sweet enough. Heat twenty-five minutes. Put grapes in stone gallon jar and pour the vinegar mixture over them. Place a small plate on top and weight

•MILK I'ED" POULTRY Pressed Free, While You Walt Heavy Sprlnteri 330 Hen. 30C 4 Rooster* <^2oc FRESH EGGS MILLISER . POULTRY CO. U N. West St. MAIn 8994 2d Door N. of Wash. St. Open Saturday Evening* Until 9 o'clock

Men’s 15c ‘Rockford’ Work Socks Gray and blue mixed; wJ/* the pair

Ladies’ 89c Fine Rayon HOSE With fashioned seams and darts “Saw - Tooth pointed heels: all colors; all sizes—--49c FAIR

Men’s $2 Work PANTS Well made dark & a or striped patterns; all * 1 IzJL sizes— ‘ 1 Men’s $5 Dress PANTS All wanted patterns .<| Q r and colors: collegiate ) /.“) and conservative styles mm~" "

Men’s $2.50 WORK SHOES tuocoosin toe shoes _ Iwith composition Q* 4i AA Bi " es - tb|o9

a Men’s 50c Fancy , Dress SOCKS* Me&’t 50c Fancy Finest silk and rayon ; an a ppy nfiw colors—--29c i Pairs for SI.OO

35^Et Washington * Street \ v 2 Stores East of R. B. on North Side of St.

THE INDIANAPOLIS TIMES

enough to press the liquid to the top but not mash the fruit. Tie muslin over the jar. Mrs. Harvey Henson, 302 Lancaster Ave., city. Grape Fudge Mix three pounds of seeded grapes, six cups - of sugar, juice of orie orange, peel of one-half orange and cook together as for jam. Add one pound of broken English walnuts before removing from stove. Pour into hot jars or glasses and seal. Miss G. Duckworth, 2422 Sherman Dr., city. Grape Salad Remove the skins and seeds from Malaga grapes. Add an equal quantity of blanched, broken almonds. Serve on lettuce with French dressing or mayonnaise. Mrs. Riley King, Sheridan, Ind. Fifteen-Minute Grape Jelly Take grapes from the stems and fill a gallon crock. Add one pint of

ALL THAT THE

There is nothing strange in the fact that Capitol Milk gains a larger following each day Capitol Milk 7 elephones: Cherry 3018, 6843

MUFFINS for every BAKING purpose EVANS'

• • 'CAn Indianapolis product of superior quality.

J always ™ p re :^ or Hop riavo^d^^

cold water, cook until tender and drain through jelly bag. Add five pounds of granulated sugar to the , juice and boil hard for fifteen minutes. Take from the fire and pour into glasses. Mrs. B. H. Mclntyre, 226 E. Pearl St., Lebanon, Ind. Grape Juice Sauce Use two egg whites, one-fourth cup grape juice, one-third cup powdered sugar and one tablespoon lemon Juice. Beat the egg white, add sugar, grape juice and lemon juice. Beat well and serve at once. Mrs. Mary Faris, 2253 Hillside ,Ave., city.

POULTRY Hens, Spring Chickens and Eggs 637 Mass. Ave. LI ncoln 5207 1027 Virginia Ave. DR exel 2795 Wm. Luckey

NAME IMPLIES

[lwdianaiiolis^FoodMarketS |

\ PILLSBURY OR GOLD MEDAL / \ FLOUR / \ lief / \ Country Club, / \ 24-Lb. Bag /

SUGAR MILK ”-3^27* Mk ISfteh Country Club Mjp 1-Lb. Loaf Wrapped

COUNTRY CLUB BUTTER Four H lb. Prints in Carton Lb. 47c

GOOD WONDER __ ft 4% luck. NUT -• • • ** b * 1 Fresh MILK QUARTS- lOC PINTS- 6c

JELL® floors 3 p f k or- 25c

Chocolate Raisins S u l7 e

Chuck Roast W2I Smoked Picnics f ISc Pork Loins whole half 32c

BEEF SHORT RIBS • ™- 16c FRESH GROUND BEEF “22c

CAULIFLOWER TiT™, 27c

Potatoes JEIS - 33°

BANANAS

/ large _ / graces sv: — — / POT ATOfiJ^W I >=<,, PEACHF.v 6 ~*S< / iceberg Jf ® 2 tftf. W£* / rnu.. *< , .■*• / —__^[Mfaiic S 2 f orJl\ e /

oE APPLES S For 25c

JEWEL BRAND COFFEE 25c

SPRING Chickens Fresh—Full Dressed “ J9c

SEPT. 9, 1927