Indianapolis Times, Indianapolis, Marion County, 11 September 1936 — Page 30

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r ByXNEAS

_ ~~ {lized pint or half-pint

seal. ’

TIME AT HAND 70 STOCK BP “ON PRESERVES

Fruit Available at Bargain |

Prices; Fresh Spices | Held Important.

Seviire > i Gleaming jars of crimson and amber preserves, dark green, spicy Jieklos and glasses of jelly make the well-filled preserve cupboard at fine sight indeed. | Now's time to fill those shelves. Fruits are to be had in abundance and there are bargain to be picked up. Every can and jar | filled means treats in store for the | winter. ? | Be sure the spices you use are fresh. This is important because | the delicious, appetizing tang of condiments depends on the spices. Here is a recipe for yellow tomato preserves that you are sure to like.

Yellow Tomato Preserves

the

Two quarts small yellow tomatoes, two lemons, sugar. Scald tomatoes and dip in cold water. Slip off skins and weigh Add three pounds sugar to four pounds tomatoes. Wash lemons and cut in very thin slices, discarding seeds. Put fruit in preserving kettle, sprinkling sugar through the layers and let stand until sugar is

It will take six or eight!’

dissolyed hoyre. Then cook over a low fire until the fruit is clear. Put into ster- | jars and seal. This is one of the prettiest of preserves. ‘The tomatoes look like huge translucent drops of amber and they are just as good to eat as they look. With hot toast and tea on a snowy winter afternoon, they are perfect. Grape Conserve

This recipe originated in Duchess County, New York, and is known as Cousin Alice's Grape Conserve. | Five pounds grapes, 5 pounds | granulated sugar, 1 pound raisins, | 2 oranges, | Wash grapes and force out pulp. Cook pulp and skins separately | putting pulp es a coarse sieve to take put the seeds. Combine | pulp: and skins, add sugar, raisins, grated rind and juice of oranges | ‘and cook 30 minutes. Put into sterlized jars and seal. Pickled Watermelon Rind Four quarts prepared rind, 4! teaspoons salt (barrel salt, if you! can get it), 1 quart cider vinegar, | -6 cups sugar, 2 teaspoons whole | cloves, 4 tablespoons broken stick | cinnamon. | Pare off green part of rind of wa- | termelon and trim off all the red flesh. Cut in pieces an inch and a | half long, put in preserving kettle | and add water “to almost cover. | Sprinkle with salt and cook until | tender enough to plerce with a silver fork. Drain and dry between | towels. Put in a crock and pour | over a syrup made by boiling sugar | and vinegar. Cover and let stand over night. Drain off syrup, bring

~ to the boiling point and pour again

over watermelon. Repeat several | days. Then sprinkle spices through | ‘rind and pour over boiling vinegar. | Do this three mornings ‘after adding the spices. The last morning, | | boil the melon with the syrup. Pack ‘in jars, cover with hot syrup and |

Cheese Fondue Davenport

i 5 ounces butter | 1% quarts milk and cream (half and half) 6 egg yolks 5 ounces flour | 2 pounds Roquefort cheese (passed through a {ine " sieve) 6 egg whites, whipped Salt and pepper. | ' Have butter hot. Add flour, and cook for five minutes. Add the milk and ¢ream. Bring to a boil, | stirring well. Let boil 10 minutes. Season. Add Roquefort. Bring to nearly the boiling point. Add egg yolks, fold in whites the last minute. Put in a buttered shallow | dish. Sprinkle g little paprika on | top and bake in hot oven six to}

i eight minutes, Serve very hot with | toast or rolls. i

"FRIDAY, SEPT. 11, 1936

. 1 it softens. { plastic beat smooth. ' Add, one at a | time,

{ five minutes.

NEW METHODS MAKE

CANNING EASIER

The whole art of home canning has been made simpler by modern methods, from tests for the need of pectin to the development of quick

jars above,

seals, like the cellulose film and rubber band used to cap the glasses and

Roquefort Cheese Dressing

Roquefort

—

cup genuine cheese cup whipped cream cup salad oil cup vinegar teaspoon salt teaspoon paprika A dash of red pepper

Ped pd pd dk pd

Leave cheese in warm room until |

Break with fork. When

ingredients. This

the: Beat to a creamy

remaining emulsion.

|is ‘excellent for lettuce hearts or

any fresh vegetable salad.

Bran Jelly Buns

2-3 cup milk cup Whole Bran Shreds cup flour teaspoons baking powder teaspoon salt teaspoons butter or other shortening Melted butter Jelly or jam

Pour milk over bran and let stand Sift flour once, meas-

1 l 213 4 4

| board and knead 30

|

| baking sheet.

seconds, or | enough to shape. Roll % inch | thick and cut with floured 13% -inch | biscuit cutter. Place on ‘ungreased Make deep depression in center of each biscuit; brush with putter and fill with jelly. Bake in hot oven (450 F.) 12 to 15 minutes. Makes about 20 buns,

Danish Red Cabbage

2% quarts shredded red cabbage 2 tablespoons sliced onions 2 cups thinly sliced apples 3 tablespgons vinegar 2 tablespbons butter 14 teaspoans salt ~ % cup grape jel

Cook cabbage, onions, and apples

lin boiling salted water eight to 12 | minutes, or until cabbage is tender.

Drain; add vinegar, butter, 1% teaspoons salt, and jelly, and simmer five minutes. Serves six.

Finest Poultry In Indianapolis

—Free Dressing—

DZ YES

ure, add baking powder and salt, and sift again. Cut in shortening. Add bran mixture and stir until soft dough is formed. Add addi- C. A. Smulyan | tional milk if necessary. 111 N. New Jersey LI-4979 Turn out on slightly floured BEEF Sliced Bacon VEAL for Boiling 2 Lb. 49¢ Breast .,...s.... 10c Lb. 7/e 3 1 | Chops essessss13¥4e / | Butter Roll 36¢ | Roast ....... ees 150 Pot Roast Fizak, Loi “eave 20c / e . Lb. 11}/2¢ Fees 10 Son |e oF Rus: 13 Chuck Pet | oz. 49¢c Lamb Stew 14c | —BEER— 9c | \-— 01 Lamb Shoulder | Pilsner ....... $1.39 § | 1 Round Shoulder | Liebers ...... $1.65 | | 121/5¢ 16¢ Patrick Henry $1.65 | | _ Stone nities || Lamb Chops Oleo 2Lb.25ci)" " TE ruses ry - 15¢

MEAT

Lincoln 5496-5497

Ah

26-28 North ORES S34

Since 1886, H. C. Ramos, Ltd., has held the formula and made the special Ramos Gin for this famous drink of Old New Orleans. Two years ago the Company selected Hotel Lincoln as their sole Indianapolis representatives and this week— Anniversary Week—is the celebration of that Sppointment, Ty, a Ramos Today ah 8 the peer of warm weather drinks.

AT

FXCLUSIVFELY f

Specially Priced at

25¢

This Week Only

HOTEL LINCOLN

Michigan

CHERRIES

Red Pitted

2% 23¢

GREEN BEANS -=- 3 = 25¢ Van Camp's No.300 25 Cc w

HOMINY LIBBY'S KRAUT

All Green Type “Garden Fresh”

TOMATOES “lis bs [0g SUGAR CORN ™y.5ce= 3 &F Xo 26g SALMON Aue a0 0c PURE JELLY ‘sic oni [0g CRISCO >on Zen 3b 3g

SUGAR

FLOU

BEANS.

BUTT MIL

REA

27¢

BISQUICK ur Salad Dressing i: 29¢ RIPPLE 2: 4 »« 19¢ Bran Flakes = 10¢ HERSHEY'S &=.12¢ RICE rmprguw , gg CATSUP gimme, 106 TEA ™egis, peicows, | 206

So Fresh Brand

EVAPORATED Rich and Wholesome

WHEATIESSOAP

Crystal White

6 2:>23¢ 2:29

Van Camp's

Red Beans Kidney Beans Pork and Beans Spaghetti or Vegetable Soup

3 tall cans 5 C

Buy a Dozen Cans Assorted

Pure Cane

29-1B. BAG

King of Wayne

Realize the Savings when you see the fine results.

24-LB. SACK

5-2

$ |

Fine Michigan

NAVY

Jackson’s Pure Cream Country

Roll, Ib.

Tall 2 GOLD $

“KITCHEN TESTED” 24-1B. SACK

New Streamlined Quality

TWIST

sliced—large 20 oz. loaf

5:2

3 9 5¢ 0

29

05

C

C

“Little by Little I'm Stocking My Pantry Rather Than Pay Higher Prices This Winter. o The Marvelous Part of it Is the Fact That Standard Is Still Selling Quality Canned Goods at the Lower Prices.”

Stokely’s Tomato JUICE

Giant 50-Fluid-oz. can

2c

Special Sale!

Delicious

California Fruits

APRICOTS

' : Whole Ripe and 5 Packed in Delicious Syrup

2 29.

PEACHES

Yellow Freestone Packed in Rich Syrup

big No. 215 cans

big No. c Tall, Xo. 1 25a :

PEARS

Bartlett! Orchard Fresh Brand Packed in Delicious Sugar. Syrup

33 PINEAPPLE

Sliced and Hawaiian

cans 29:

big No. 214 - cans

Fi NEST QU ALITY “Protected” Meats at Money- -Saving Prices—Standard’s 100 Modern Meat Depts.

Tender Sirloin or Round

STEAK

Chuck Roast = -17c Swiss Steak “= -20¢

Rib Roast

Tasty, Wholesome

SAUSAGE

HILGEMEIER’S FRESH COUNTRY STYLE, LB.

n 3 3c

2%.

BANA

Firm Ripe Golden Fruit

CAULIFLOWER TOKAY GRAPES ORANGES PEACHES

Standing Cut '° 25¢ Tasty and Juicy A » Large and Well MINCED Lies 1b. 20¢ CELERY _ Bleached 3 stalks 10c PICNICS Higemeiore Ib. 20¢ CABBAGE FR tig iy Ib. 5¢ PRUNE PLUMS ™gHaa™ 2. 15¢

APPLES

U. 8. NO. 1 ROUND

Sweet Juicy California Sunkist

Elberta Freestone

AS 9

Ibs,

va DD each 15¢ Extra Fancy Large 2 Ibs. 17¢

Red Clusters

2 doz. 35¢ 4 ive. 19¢

Fancy Michigan Maiden Blush

4-19c

POTATOE

TIN CANS =a 49c VIRGINIA rou ™ siz. 10€ Macaroni 3 4+ 19¢ VINEGAR :& uae 10e DOG FOOD 2%» = bc KELLOGG’S =i" 10c Kitchen Kienzer 3 == 19¢ OXYDOL = ei 180

large size package

fF LAIRY. SOAP

hettl rand

COBBLERS

Food

_3am10c |

PIES PY .

cnnnoran Bi A B » | »10) : Cakes 23

Chocolate or Lemon Layer

25¢ plod) BAN I0]¢D 2