Indianapolis Times, Volume 46, Number 144, Indianapolis, Marion County, 26 October 1934 — Page 26

PAGE 26

LINKS YAM AND ORANGE Rffipf for Oven Dhh Rfqnirn Juiiv and Rind of Fruit. Two pounds sweet potatoes boiled, skinned, ma.'hcd and press’d through a sieve. six tablespoons melted butter. six tablespoons brown sugar, juice of an orange ar.d grated rind of a lemon. Beat together until light.

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42 N. PENN. ST. CALL RILEY 6045 And have your order laid away to call for at your convenience. Chuck I R° as i III c Hi SLICED 2 Lbs. BACON Buehler’s a Rest Cure Special Attention Given to Telephone Orders Swiss i M Steak lb |ZLc from HI Beef Round H HI EXTRA SPECIAL OLE? |o' A NUT PRODUCT

44 Different Ways to s&w s Cranberry uses and combinations arc limitless. This zestful ruby red berry mar begin or end a meal and can be used in a dozen different ways between meals. Try this recipe and prove to yourself that cranberries are the fruit of the season. CRANRERRY VELVET (A Delicious Dessert) 4 cup* fruihemei 1 t*blwpo.m <v>rn*-arnh 3 cups writer dissolved in 1 tshle--3 cups sugar jpoo* water cup nuts teaspoon vanlla Cook hemes in water until they stop pupp,ng. pro*, through a fine sieve. Remove' from the fire, add sugar; return to fire and. when boiling, stir in ooraetmreh paste Remove from fire, add nuts and vanilla. Serve ice cold, with cream. Cranberry Veit ft makes sn ttymnaUy light, tempting and i ckolesoms dessert for children. Ysm dealer trill supply yaa teeth reetpe cards, and a recipe bstk will be mm Ltd to yets frit. Address Dept. N, American Cranberry Exchange, poWtst Brasdu ay. Sew York City. Qiiality Graded and Trade Marked

GOOD FOR YOU DELICIOUS TOO FULL POUND CAN Insist Also on Duffy’s Hop Flavored Malt Syrup Duffy's Orange Flavored Malted Milk Duffy's Pure Malted Milk Duffy's Colon Food

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NEW ENGLAND CREDITED WITH ORIGIN OF PIE Legend Says Housewife Who Faced Low Larder Baked First. The origin of pie has been the subject of research and its ancestry is still in doubt, but it appears that this delectable dessert is distictly New Englands contribution i to the world. Just how this particular combination of pastry and fruit jvas hit upon is a matter of conjecture. A theory advanced is that pie 'as we know it is the result of using the ingredients of the' tart, put into the form of an English "pastie,” which was made of meat. According to a legend, a New England housewife whose husband had failed to keep the larder full was at her wit's end to concoct a ; "pastie’' without meat and bethought her of the apples ripening on a tree outside her door. Instead of the usual smart tart, site made a dish of the proportions of a meat "pastie” and when her ! lord and master demanded to know what it v.as she was serving him, she labeled the new dish a pie. Doubtless she exchanged rpcipes with her neighbors, and the fame of the first apple pie thus spread. Early Pie Made of Meat Whatever may be the truth about this, the fact is that in early English cooking a pie was any dish made of meat, with a crust. That, in turn, was the outgrowth of the custom of baking fowls with a covering of crust. The legs of the fowl were left sticking out to be : used as handles. Then other meats were used for pics. There was a low r er as well as an upper crust, with the meat and its gravy between. In the early days the crust was of biscuit dough, later changing to the flaky pastry we now know’. French Make Tarts The French, for all their talent with pastry, still do not know how to fashion a real American pie. The tart, small, filled with fruit or jelly, is their closest approach to j pie. , The success of a pie, as every American housewife knows, is gauged by the flakiness of its crust. The secret of that success, as the best cooks agree, lies in the use of j lard. That lard ranks first in short- j ening value among fats used in | making pie has been demonstrated j both by practical experience and | scientific tests. No other shortening approaches lard when a tender and flaky pie crust Is to be achieved. Moreover | these delicate and delicious pie ! crusts are easily digested and nu- j tritious. A single crust may be baked on the outside of the pan. It should be pricked with a fork to prevent blistering. SOUP FAT PUT TO USE Provides Excellent Seasoning for Vegetables. Soup fat is excellent for cooking I and seasoning vegetables. After removing from the top of the soup, the fat should be slowly j rendered until all the fluid has j evaporated and the fat is clear and I pale yellow. It will save time to j render the fat from two or three cookings of soup at one time. I

Miss Ruth Chambers used the well - known KC Baking Powder in The Indianapolis Times COOKING SCHOOL Her demonstrations showed that in using K C the double-tested, double-action baking powder your bakings will have fine even texture and large volume —KC is a dependable, high quality baking powder that will produce the finest of baked goods at low cost. For economy and efficiency in your baking it is to your advantage to use KC BAKING POWDER Same Price Today as 44 Years Ago 25 OUNCES FOR 25c ★ Manufactured by Baking Powder Specialists who tmake nothing but Baking Powder—under supervision of expert chemists of national reputation. The quality is always uniform—KC is dependable. Try it in your favorite recipes as instructed by the lecturer. Results will convince you there is real economy and satisfaction in using K C Baking Powder.Hundreds of thousands of women have received THE COOK’S BOOK Tou can get a copy cf this beautifully illustrated book full of practical, tested recipes mat will please you. Mail the certificate from a can of K C Baking Powder with your name and address ar.d your copy will be sent postage paid. . Address JAQUES MFG. CO., Dept. C. 8., Chicago, 111.

DINNER MENU Short Ribs of Beef en Casserole Baked Potatoes Mashed Turnips Artichoke Salad French Dressing Apricot Tarts Coffee Aloha Bananas Peel bananas, remove fibers, cut in halves and wTap in sliced bacon. Place on broiling rack and bake in moderate oven until fruit is tender and bacon crisp.

DRAINBOARDS? ’em spotless I \ Re'* ,< ' be te ood de^e^ e ' I \\ '° toe ‘ 5 pot® 1 . 5 . 0 t ec t- on ° u r gf° cer A BLEACHES- KMOVES STAINS • DESTROYS ODOBSOaiisCMMS

I BEEF I’OT Best Cuts PORK LOIN < A ROAST OS Jihuck roaST SIRI.OIN tmZ ROAST VEAL I 1/ _ STEAK *C ROAST I*72* ROt'Nn IfJ. I lamb I 01/ A STEAK IPC ROAST IZy 2 C roast 1 2*40 bacon piciiib 12*4c STEAK Isc IQp STEAK I6C FRESH f ft- * H-POfND ‘ g? Hamburg Smoked Dries Beef PC butter' 26c wJSASHL m oysters 23c EGGS 23Uc 19c LARr l|l/ 2 C IBIBBiHII

THE INDIANAPOLIS TIMES

PINEAPPLE GARNISHES Most Suitable for Appetirer With Cold Meat. Slices of pineapple may be used as a garnish for the cold meat platter. Cubes of mint jelly add flavor and color to the platter of cold lamb. Stuffed celery is an attractive accompaniment for cold meat. Roque- j fort cheese is one of the most pop- j ular fillings. Cream cheese mixed

with chopped nuts or crushed pineapple is very appetizing. Banana Trifle. Line a deep glass dish with macaroons. Cut a sponge cake in thin slices, spread with the pulp of ripe bananas pressed through a sieve, lay these on the macaroons, sprinxle with enough sherry and brandy to soak the cake and leave for half an hour. Cover with wh'.pped cream. Put a teaspoon of brandy and a little vanilla into the cream before whipping it.

High Prices'Haven’t j ■ 3 ghost of a chance JJk at KROGER'S dIHHBI , We haunt the food markets throughout the country—and bring hack "gobble ins" th.it you'll want to get! Because we hu\ in such vast quantities we simply heuitrh prices, the result is. that you huv highest quality at 11 K roger s. Mere •• ; ::Bp % a fr " of thp s P r 'btly values that belong in our Avondale 10-Lb. QQ ft 24-Lb. 04 A ri Al ID BAG OuC BAG oI C FLOUR qcl Country Club bag vv* SUGAR - Granulated 10 Lbs- 50° COUNTRY ROLL B U TT E R - nt 2 9c 3 OAF OH I PS sweetheartßrand 5 25° CORN “ 3 Cans 25c iO j£T A Standard O No. 2 OO _ Pack dmm Cans TOMATOES Standard Pack Cans C j i PTAdJFQ aDeiici ° u s Lg. 9cr iSaatos. I 1 Fancy Freestone Can PRESERVES 2 & 29c l*Ji | 11 Fancy De luxe No. 2V* CT Relish Spread Qt - Jar 25c Pound Cake Each 20c Rea! Joy. Fine with meat, COOkieS Lb., 15C Seminole 4 Rolls 25c T eiiv R„ am r.h ii* Nucoa Oleo 2 Lbs - 33c Jewel Coffee Lb., 21c For table use. frying, baking. French Brand Coffee.. .Lb., 25c Chipso 2 Lg - Pkgs 33c Peanut Brittle Lb., 12c Flakes or granules. Ginger Ale La c 7ub a . Lge. Bot., 10c Ivory Soap Med - Bar 5c Popco Imperial .. . Lb., 15c ! Pure and eent'e. It float, Dill Pi C kleS C & W 2 Qt. Jai\ 29C P&G Soap 6 Bars 25c Salted Peanuts t Lb., 14c me white naptha bar. Mustard ... 32 oz. jar, 15c Bread 10c Soda Crackers 19c _ . Hostess Marshmallows. .Lb., 17c Sunbrite Cleanser 4 Cans 17c SaladaTea K'r . ..Pkg., 18c ARMOUR'S Sugar Cured , Shankless SMOKED PICNICS Lb. 14>/ 2 c SWISS ROAST Lb., 17c SIRLOIN STEAK Lb., 27c For pot or oven. Fancy quality. QUALITY BEEF CHUCK ROAST Lb 15c ROLLED RIB ROAST Lb„ 27c COTTAGE ROAST Lb., I7c Selected Quality. Lean, tender RING BOLOGNA SAUSAGE SSS Lb. 1 2'/ 2 c FRESH PICNICS Lb„ I2'/ 2 c MINCED LUNCHEON lb., 17c Lean, small size. For sandwiches. Sliced. SLICED BACON norind Lb 28c FRANKFURTERS Lb., I4c ROASTING CHICKENS Lb„ 23c Large. Juicy. Wadlev'i. milk fed. WINTER KEEPING U. S. NO. 1 MICHIGAN POTATOES 98-Lb. Ck C. - 15-Lb. Peck, Bag J TIC 15c GRAPEFRUIT It 4 for 19c ICEBERG LETTUCE £2s. 2 for 15c ORANGES .arge Size Doz., 29c APPLES Grime* Golden l Lbs., 19c ONIONS "ASS' 10 Lb Bag 21c CELERY

LEMON USED IN SAUCE Both Juice and Peel Aid in Making Pudding Dressing. Mix a tablespoon of cornstarch with three-quarters cup sugar In a saucepan and slowly stir in one cup of boiling water. Cook over boiling water for ten minutes, stirring often. Add the juice of a large lemon, half the grated peel and a tablespoon of but-

ter. Take from the fire and stir in the beaten yolk of an egg. Let it cool a little and stir in the beaten white. Serve cold.

FRESH EGGS Small per dot. 27c Standard, per dot 30c Extra Large, per dot. 33c Frys, per lb 25c BOYER'S HATCHERY -sks*

OCT. 2G, 1931

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