Indianapolis Times, Volume 40, Number 30, Indianapolis, Marion County, 15 June 1928 — Page 29

JUNE 15, 1928.

Prize Winning, Recipes

(Continued From Page 558) salt, one tablespoon Worcestershire sauce, one-eighth teaspoon pepper. Stir until cheese melts and stir in gradually one cup canned, strained tomatoes and two well beaten eggs. Cook slightly longer and serve o,n hot toast. MRS. WILLIAM BEACH. Osgood, Ind. Pear-Preserve Fudge Mix two cups sugar with one-half cup water and pinch of cream of tartar. Boil to hard ball and add one cup thick pear juice and one teaspoon vanilla. Pour over stiffly beaten whites of two eggs, beat and pour on buttered plate. MRS. LOTTIE M. RISER. Cumberland, Ind. Bread Pie Two cold crumbed biscuits or three slices bread, egg-size butter, one cup sugar, one pint sweet milk nutmeg, one egg, two tablespoons flour. Mix well and bake in open crust. ALBERTA WEBB. 1233 Ewing St., City. Combination Pie Place rich pastry in a pie tin, spread with sugar and flour, add alternate layers of rhubarb

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SCHLOSSERS Butter,

FRIDAY AND SATURDAY SPECIALS // p\ i <J BUSHIER BROTHERS.Inc. 4, Q. NOrLTH PENNSYLVANIA STREET We Sell U. S. Inspected Meats .JP • C/ 5 \ A \ y/ -rCvv \ Y Picnics, 15c\. j Veal Steak . 37c Vd& S OFF THE ROUND C / Pork Sausage.... 12V£c \ Buehler’s Best BACON 1/2 or Whole, 25c —Sliced 30c Cooked Corn Beef, 40c Value, in Pound Pieces, 25c Creamery Butter, 42c I Fresh Eggs, 26c Phone Us Your Order-Call for It at Your Convenience Milk Fed Chickens 34c

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JHE ONElFlOtßlrOMft'f/ZV BAKINGIPIIRPOSS , EVA'NiS' Qraia market reports over Station WFBM from Monday to Friday, _ * at 8:01 p_. m. '

(chopped), strawberries and stoned prunes. Cover with three-fourths cup sugar, small pieces butter, teaspoon nutmet and cinnamon. Cover with upper crust and bake. Serve with whipped cream. ETHEL SOUTH. Bloomington, Ind., R. R. 4. Rhubarb-Custard Pie To one pint of finely cut rhubarb add one cup sugar, one tablespoon flour, one egg. Put in unbaked crust, sprinkle with bits of butter and nutmeg. Bake until rhubarb is soft. NINA CLODFELTER. Russellville, Ind. Tomatoes Nicoise Select desirable number of tomatoes, scoop out centers and fill with salad of tuna, anchovies, hard boiled eggs, minced fine herbs, mixed with mayonnaise. BERNITA VOIT. Mt.. Vernon, Ind. Cherry Cobler One cup sugar, two eggs, two tablespoons butter, one teaspoon dissolved soda, one teaspoon nutmeg, one teaspoon cinnamon, two cups flour, one cup buttermilk. Mix ingredients and add cherries last

i Sold Only in the Trademarked Yellow Carton

Bake in loaf pan in moderate oven MRS. ED. W. WROTEN. 1357 Kentucky Ave., City. Grape Nut Pudding Soak one cup grape nuts in two cups hot water and add two beaten eggs, one-half cup sugar, one-fourth teasoon cinnamon, one-fourth teaspoon salt, one tablespoon butter, one-half cup raisins, one-half cup nut meats. Bake one-half hour stirring occasionally. MRS. G. B. HASKETT. Elwood, Ind., R. R. 5. Pine-Cot Marmalade Cook one-half pound apricots and add one ground pineapple with enogh sugar to sweeten. Mix well and cook until thick. MRS. EDITH TRAINOR. 1427 Commerce Ave., city. NutTpuffs Beat two eggs and add two cups cream, one teaspoon salt, two cups flour. Beat thoroughly into batter and fold in one cup nuts. Bake in buttered gem irons in moderate oven. SUE WALTERS. Ladoga, Ind. Butterscotch-rice Pudding Cook one-third cup rice in two cups milk and one cup brown sugar in double boiler, Add two tablespoons butter, remove, and serve hot with cream. MRS. F. W. HEARD. 2134 Woodlawn Ave., City. Orange Pie One cup sugar, one-third cup flour, one-fourth teaspoon salt, grated rind of one orange, one cup orange

issag PLAIN OR H£>P FLAVORED. EXCLUSIVE PROCESSES keep Blatz quality , at the very top! r for tempting food dishce made with Blatx Malt Syr- < up. Write for a copy today. VAL BLATZ BREWING CO. MILWAUKEE, WIS. Established IS*I VAL BLATZ BREWING CO. Indianapolis Branch 1104 BurdsaH Parkway Phone—Talbot 2601

BREAD DISCOVERY of a lifetime Anew delicate flavor sealed P alate craves * sio-bakmg seals m * freshness as well. It makes Wonder cln LsiUinrr Bread good to the last slice. Prove in by SlO-baking for yourself by three-minute test, how different Wonder Bread really is. DISCOVERED! Anew delicate Your grocer has Wonder Bread t bread flavor! Families every- fresh from the ovens, where are talking about it. It’s in Continental Baking Company Wonder Bread —the bread that’s slo- Taggart Bakery baked.

Good reason, too. For Wonder Bread is made from selected flour from the heart of the wheat berry. 1 Then slo-baking brings out all the fragrance and taste your

Wonder bread ITS SLO-BAKED

THE INDIANAPOLIS TIMES

juice, juice of one lemon, two tablespoons butter, three egg yolks. Mix all ingredients except butter ana egg yolks and cook until thick in double boiler. Beat yolks with butter and add to first mixture. Bake in prepared crust, using meringue if desirable. HELEN GUNN. 925 E. Morgan, St., city. Pea Loaf To one cup cooked peas, mashed

Standard Meat Market 449 W. Washington St. Rl. 9948 LARD 4-Lb. Limit 1 oy 2 c Lb. | OLEOMARGARINE ....... 16c

Creamery s' Butter .... TkSrfC LB. Boiling in Beef IUL LB. Round and Loin or Steak uvC LB. Tender Boneless or Steak uOC LB. Pure Pork 1 r Sausage XDC LB. Fork 1 Roast lO2L LB. Shoulder Bones or 6 lbs. for LD C

fine, add one cup toasted bread crumbs, one-fourth cup chopped nuts, one-eighth teaspoon white pepper or paprika, salt seasoning, two beaten eggs and three tablespoons melted butter. Let stand in greased dish and bake in slow oven fifteen minutes. Serve with hot tomato sauce. MRS. ORA RUNYON. Route P. Box 399 H, City.

Pork Loin, Whole on or Half UC LB. Sr 12ic lb. Smoked 1 £ 1 Picnics ...IU2L LB. Smoked 1 Jowls iJC LB. Sugar Cured .. 1QSmoked Bacon.. I*/ClB. Sliced, . Q A Rhine Off OUC LB. Boneless Smoked no Hams u*)C LB.

MAKE THIS 3-MINUTE TEST Toast a slice of Wonder Bread and a slice of any other bread 1% minutes on each side. See how much more golden the Wonder Bread looks. Note how much more appetizing its aroma—delicious its taste. Slobaking brings out flavor —seals in freshness.

f ’4-Lb. P l° Ice i±b. \fi / Jelio J i Butter t ' lb * k * M6e Ip Firm, Ripe Bananas Lbs. 20c I Cantaloupes Sw ?ei™ ho Each IQ C Tomatoes Fancy, Lb.— 15° I Cabbage Solid' Heads Lbs. 10c Spinach hXtm Z Lbs. 9c Green Onions J Bunches 10c Iceberg Lettuce IS 3 For Zs c LciltOllS Per Doz. 19c Watermelons 75 Potatoes io> 25< Pineapple 'W" 10<= a. s l= Country Club Bread KNOWN FOR QUALITY Pound. Loaf lVz-Lb. Loaf Sc I 8c Sugar 10 59' Butter 3: -49 udj Cocoanut Taffy Bars. Fresh a jp* from the Kroger Bakery t nl ■s*¥,**. MM. _ BRnsL with that Delicious Butter- Kl MmH scotch Flavor. — Special—Friday and Saturday Only ————— Armour Star Skinned HAMS m Smoked and w Perfect in Fl avor > Sugar Cured EsDe Mild and Tender p.gg§rjp^||| Pork Loins Lb -23 c ® Breast or Neck, lb., dUb lOi : v Cdl “ lb 2Bc 2r2 c % ... „ wPvy Luncheon Meats qY/S Boiled Ham, ! Minced Luncheon [, Sliced^. s . .Lb., 60c | Pimento, Sliced, Lb., 32c Iyß Baked Loaf .. Lb., 35c ; Braunschweiger, Lb., 33c fir 1 Chickens H lb - S5 C

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