Indianapolis Times, Volume 48, Number 14, Indianapolis, Marion County, 27 March 1936 — Page 30

PAGE 30

JELLIES, JAMS ' FURNISH MANY FINE DESSERTS Cakes and Puddings Among Timely Treats Made With Sweets. BY MARY E. HAGUE NEA Service Writer This time of year, interesting desserts can be made from your own supply of jellies and Jams to tide over. An old-fashioned cake that is particularly delicious uses jeliy in the cake batter to produce an unusually fine flavor and tender texture. I used regularly to raid my neighbor's brown cake crock for this when I was 10. Cetta's Jelly Cake I One cup granulated sugar, fa /cup butter and other shortening / mixed, fa cup sour milk, 1 cup I Jelly, 4 eggs, 1 teaspoon soda | (Cetta emphasized this when she wrote the recipe), Hi cups flour (Cetta had it ”2 scant cups”), fa teaspoon salt, fa teaspoon each cinnamon and nutmeg, fa teaspoon cloves. Save white of one egg for frosting. Cream shortening and beat in sugar, beating until sugar is dissolved. Stir in fa cup flour and the jelly. Mix and sift remaining flour with salt and spices. Add half to **fvke mixture, stirring to make smooth. Add eggs well beaten. Mix well and add remaining flour. Dissolve soda in sour milk / and add at once to mixture, stirs ring Just enough to mix well. Turn Into an oiled and floured cake pan and bake 40 minutes in a moderate oven (350 degrees F.) Cover with boiled frosting made with the white of egg saved for this purpose. This is Cousin Lou’s jelly roll cake. She used to make it for luncheon in the proverbial twinkling of an eye. Cousin Lou's Jelly Cake Two eggs, 1 cup sugar, 2-3 cup milk, lfa cups flour, 2 teaspoons baking powder, pinch (.fa teaspoon) salt. Beat eggs until light, beating in sugar and milk. Mix and sift flour, salt and baking powder and beat into first mixture. Pour into an oiled and floured oblong cake pan. Bake 15 minutes in a moderate (375 degrees F.) oven. Remove at once from cake pan, turning cake upside down on a damp napkin sprinkled with powdered sugar. Spread with a thick layer of jelly which has been beaten with a fork. Trim off crisp edges and roll up. Wrap the napkin around the roll and let stand until cake is cool. Cut in slices across roll to serve. Jelly Rlcc Pudding One cup jelly. 1 cup rice. 1 cup milk. 1 cup water, 1 tablespoon butter, fa teaspoon salt, 2 tablespoons sugar, 1 teaspoon granulated gelatin. Put milk, sugar, butter, salt and rice in top of double boiler and bring to the boiling point. Cook over boiling water until rice is tender and dry. Soften gelatin in 1 tablespoon cold water for five minutes and dissolve over boiling water. Add to 1 tablespoon jelly which has been melted and stir carefully into cooked rice. Turn into mold and let stand on ice for several hours or over night to chill and become firm. Unmold and garnish with remaining jelly. Serve plain or with whipped cream or with a custard sauce, depending on the amount of nourishment the dessert must furnish to balance the meal.

Apricot Ice Box Pudding

1 cup dried apricots 2 tablespoons flour V 4 cup granulated sugar V* teaspoon salt 1 eiß 1 eup milk 2 teaspoons granulated gelatine 2 tablespoons cold water 1 tablespoon lemon Juice 1 cup whipping cream Vi teaspoon vanilla Mixing Time—2o minutes. Chilling Time—l 2 hours. Servings—4. Cook apricots and drain from Juice. Rub through a coarse sieve. Mix and sift flour, sugar and salt. Add to egg well beaten and mix thoroughly. Add milk and cook over hot water until custard is thick and smooth. Soften gelatine in cold water for five minutes and add to hot custard. Stir until gelatine is dissolved and remove from heat. Add apricots | and lemon Juice and let stand until cool. Whip cream until Arm. add vanilla and fold into custard mix- ; ture. Line a mold or pan with' waxed paper and cover with a layer of sponge cake cut about an inch thick. Add half the apricot mixture and cover with another layer of cake. stand In the refrigerator overnight. When ready to serve cover with whipped cream.

16-Piece Ole Virginia W wy V l^ COOKING SET GIVEN With Every OIL RANGE Iwfcß IS*<>*Carrytnf "■—— .'mmmkfmmmmmm '

PIGEON GETS MEDAL

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‘‘Always Faithful,” United States War Department's star racing pigeon, will be able to give rivals the bird, hereafter, for he has been awarded the American Racing Pigeon Union's gold medal and certificate for winning the recent Chattanooga national race against 1114 speedsters, averaging 47 miles an hour for 715 miles.

Grape Juice Souffle

1 tablespoon granulated gelatine 1 rur grape Juice White of 1 egg 1-3 cop whipping cream Mixing Time—ls minutes. Chilling Time—2 hours. Servings—4. Soften gelatine in two tablespoons cold water. Add to grape juice and heat in double boiler until gelatine is dissolved. Pour into a bowl and place in a pan of cold water. When mixture begins to thicken fold in white of egg beaten until stiff. Divide half of this mixture among four individual molds. Whip cream until firm and fold into remaining mixture. Fill molds with cream mixture and put in the ice box to chill. Other fruit juices may be used this way. The juice from canned red raspberries makes a pretty dessert. Add the juice of one-half lemon to one cup raspberry juice to give point to the flavor.

Coconut Custard

2 eggs 2 cups milk 1-3 cup sugar (4 cup grated coconut Few grains salt 1 cup cooked rico \'t teaspoon vanilla Oven temperature, 350 F. Baking time, 30 minutes. Servings, 4. Beat eggs well with sugar and salt. Add milk, cocoanut, rice and vanilla and mix well. Turn into a buttered baking dish. Place in a larger pan of hot water and bake until firm to the touch. Chill and serve. Three eggs may be used and the rice omitted if economy is not an object. The more eggs used the higher the food value. However, the pudding is substantial as it is and is inviting at any season of the year. Hurried Baking To hurry up baked potatoes, heat them thoroughly in boiling water before putting them in the oven.

■ n you are looking for the ■■ best chickens for your I ■ Sunday Dinner—Call on us. I Voting, Tender ng Roasting and Baking g^ I HENS lb. 25c Chickens, lb. 20& —FREE DRESSING and DELIVERY—CAPITOL POULTRY CO. Watch for the Neon Sign Phon^Dr^o3^^^^^^^^^^^^lolßS^MeridianSt.

i GOOD MEAT i 1 makes the meal!! j Pie \ Butter r;, r ; r t„ 32c \ Sliced Fresh cheese. Brick or Cream 19c Bacon Hams . ■ —7— —\ _ _ _ in. Boiling Bed Lb. 9c 2U. 49c Pig Pork Veal Breast, lie! Chops, 12V2© \ Loins Veal Roast Lb. I6c\ picnic I9c \ Lamb Stew, 9c; Shoulder, I2y 2 c 18c n&EER~I fjH LI 5496-5497 *1.39 Grenwald’S AN p rr || QUALITY MEAT MARKET !; PER CASE / jj 26-28 N. Delaware \

BITTERS GOOD FOR FLAVORING Here Are Some Dishes New York Chefs Have Devised. Now that chefs are using angostura bitters in almost everything —as flavoring in fruit salads, canned fruits, cakes, frostings, gravies, sauces—this might be a good time for housewives to know some recipes for home-cooked foods that can be pepped up with a dash of bitters in their making. Chef Scotto of the Pierre Hotel, New York, likes bitters best as flavoring for macaroni; Gabriel Luget of the Waldorf-Astoria, puts them in Waldorf salad; Jacques Geselli, of the Hotel New Yorker, seasons fish chowders with it. These recipes are suggestions for home cooking: Spiced Prunes Three xups dried prunes, two teaspoons each of cinnamon, cloves, allspice and angostura, four cups water, one and a half cups vinegar, three cups brown sugar. Combine bitters, water, vinegar, sugar, put in the spices tied in a bag and bring to a boil. Add the washed prunes and cook for an hour. Serve hot or cold with meat. Spread for Sandwiches One-half pound, liver sausage, two tablespoons each of mayonnaise and catsup, one tablespoon each of bitters and chili sauce, one teaspoon prepared mustard, one-half teaspoon Worcestershire sauce, onequarter teaspoon each of salt and pepper. Mash the with a fork, add the other ingredients and mix to a paste. Stuffing for Fish One can crab meat, one cup chopped vegetables—celery, onion and green pepper—one-half cup soft bread crumbs, one tablespoon each of bitters and melted butter, a teaspoon of salt, a dash of pepper and paprika and a beaten egg. Stuff this into a fish, close the opening, roll in flour, dot with butter and bake about an hour.

DRY CLEAN ERA-WASHABLE WALL PAPER

THE INDIANAPOLIS TIMES l

A LION S SHARE '■OF MARCH VALUES _________ \ •

WHEAT lES M,. 10c “The Breakfast of Champions” BISQUICK Iv, 27c Small package, 17c Cake Flour pkg. 25c Softasilk Soap chip. 5 27c SUNBRITE .5c Cleanser CLOROX 13c Quart bottle, 23c E-Z Bake 24 i". 95c Flour, 5-lb. bag, 25c 10-lb. bag, 45c COFFEE , b .l7c Jewel Hot Dated, 3-lb. bag, 49c COOKIES m.. 15c Hot Day-Ted Butter 32c Country Club T4-lb. prints lb., 33c BREAD 9c Country Club Dog Food can 5c Bozo KITCHEN KLENZER Thriftee Bank l *7 Free cans I / C Spry 3 c 1,6; , 6 ; 63c New vegetable shortening, lb. can, 23c Ritz Crackers pkf . 21c Apple Sauce Country T Kd. j | CClub cans I J L

BANANAS Firm, Yellow, Ripe Fruit MW 11 B vl/ $ fir Ripened in Our Own Sanitary IDS. B | UJ 7 //// Ripening Rooms " H JM A I _ Indiana's Finest No. 1 )C, AspO TOgUS &1 0c QQIOC Firm and Crisp M ids. £ Long, Green i _ _ Rhubarb ' 10c — Jumbo Size Fancy Hothouse i. irannoc nonius or doz. jjc Wl aliyca Oaiifomi., Naveis A# 4# LettUCe Isc 0 n g* WHW Hothouse Leaf Grapefruit SL 317 c cauliflower -n c " Large Snow-White Heads Iceberg Lettuce H,2 -15 c corrog™ssc

pi jm l ■■ Chuck Roast lb. 19c £2E H Dll mm Shoulder Swiss lb. 23c , WKO !■ ■■ I Ground Beef lb. 17c nk Fresh Picnics lb. 18c mm? oL )Mr Fresh Cottage Roast lb. 23c wk Pork Steaks lb. 25c Cottage Butts “,!b.35c |C|J PanFishor 17, Peanut Butter 2 lta - 23 c Dressed Parch l/c Beef Liver >• 23c 1A Shortening 2■* 25c w “ Creara lb - I

CHICKENS i _ Young -.1 V J§ fee... Stewing Hens 10 •

The whole town will be “marching” to Kroger’s! Everybody will want a lion’s share of our price “Captures!” These values roar a message of EASY ECONOMY—of savings that will help you buy that coveted Easter bonnet or suit! Here are wholesome, fine flavors that will transform winter-tired families—put new' enthusiasm into appetites and new spring into steps! Get YOUR lion’s share FRIDAY—for springtime enjoyment! STRAWBERRIES ®s 2-25" BEANS Choice Hand Picked 10-27" FLOUR Millers Special 24-59" SUGAR Pure Cane tO 49c SALMON 2 -* 19* RICE Blue Rose lb. C OEmQ IC C Avondale Red No. 2 C %OKaririibd< Sour Fitted J cins XjC SOAP Fels Naptha bars 17* ■■ H ■ | fPk Gold Medal “Kitchen Tested” M and rLOUR lotK . Z 4 95c ARMOUR S 2-29 MACARONI Spaghetti 19c 9 8 8 la Northern—Linenized for |C I laaUC • SoftneM roll JC I AVED r A El/V T Elv WAIVE wsr ‘*7 C

I KROGER STORES I & PIGGLY WIGGLY sr% . . + > !

MARCH 27, 1936

PUFFY WHEAT or MCE POPS Pkt- 1 QC

SANI-FLUSH Large Can, 23c •”" n Qq

WINDEX 801 19 c Wash windows without water DRANO -23 c Cleans and opens drains

SALE OF HERSHEY PRODUCTS Cocoa ib. 12c One-fifth lb., sc; half lb., 9c. Chocolate Syrup 10c 5-oz. can, sc. Gandy Bars Small 3 for 10c Chocolate, Milk and Almond. Milk Chocolate 2 b. r . 25c Bara—One-half Pound. Mild and Mellow jloc Mr. Ooodbars 3 • lOe Small Almond AND Honey 5c Bara—One-half Pound.