South Bend News-Times, Volume 38, Number 183, South Bend, St. Joseph County, 2 July 1921 — Page 10

THE SOUTH BEND NEWS-TIMES THE MARKET BASKET What To Eat = Where To Get It = How To Cook It =

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Mrs. Echvard Campbell Has Best Food Recipe

Suggestion for "Mottled Veal and Relief' Wins Her $5 Prize.

WIN'S ANOTHLIt $2. C'itor 2,w-Tirris: Many thinks for your two dollars which I received through the mall for prize contr.: of June H, h!so for your kln-lnf..i In f (Tiding me tho mark". iae with my Tf-clpra In It which received honnriMs mention. Trusting these rpclpf-3 nclo.-d vill -win first prize. If fortunate to win first prize iorae time -will pot CO coplca of iraper to fiend to my frnds In New York City to r.how them what your parr 1 tlolnc. Mrs. Mltay I;. 117 North Main fit.

Mrs. Kdward Campbell, of 620 N. Cushlnp st., wins firt prize In The ws-Tlrrws food recipe contest this week with her i!no suggestion aa to how to mako "xnottl?d veal and relish." Mrs. Campbell is amarded a cash prize of ?5 for her trouble. "Winners of cash prizes of $2 each for other lino recipes are Mrs. Floyd Roilf, 210 Portage ft., Buchanan, Mich.; Mrs. D. A. Scheibelhut, 520 N. St. Josoph st.; Mn. II. J. Longlcy, rural route two. Granger, Ind.; Mrs. Harlo W. Sossmin, 1164 K. Indiana av., and .Mrs. .Sitay Lee. 117 N. Main The number of recipes pouring into The Xews-Timea office every week addrereed to tho weekly market basket department would Indicate this contest is one of the most popular ever Introduced by a local newspaper. Many women are pubmlttlng peveral recipes each week, and according to the opinion of the Judges, their perseverance Is bound to be rewarded sooner or later. The quality of the recipes 13 showing improvement every week that the contest continues. This week's competition is now on and will cloao on Tuesday evening at 6 o'clock. Itecipfs received after this time will be Judged the following week. this mzciviz wins MOTTLED VEAL AND RELISH. 1H cups cold chopped veal, afaeoned with salt and pepper; 2 tablespoons cracker crumbs, and moisten all with a little gravy or ftock. Vz cup chopped cold ham, seasoned with mustard and pepper to taste and moisten as you do the veal. Butter a dish and line It with slices of cold .boiled eg?rs. Put in meat irregularly, so they will have mottled appearance when cut. Pre.s closely and steam one hour. "When cold ullco and eorvo following relish: 1 cup chopped cabbage; cup chopped onion; 1 red and green pepper chopped, 1 teaspoon celery eeed, salt to taste and mix with H cup sweetened vinegar. Mrs. EcUard dmp"bell, 630 N. Cushing st.

Tins iirnri: wixs $2. CHINESE DUMPLINGS. Take 1 quart of tomatoes, add a pinch of salt and a dash of pepper, 1 teaspoon butter; cover and let them get boiling hot; have ready batter made of 2 cups flour, 2 teaspoons of baking powder, H teaspoon salt, and enough water to make batter so it will drop. Add a cup of meat to the batter and drop in on top of tho boiling tomatoes. Cover closely and eteara for 20 minutes. Serve hot. Mrs. rioyd It oil f. 31(V Tortacre ft., Buchanan, Mich.

Fresh Fruits For Your Loiieli Basket

In your picnic basket, for the Fourth of July, make it a point to have some good, fresh, juicy fruit. Canteloupes Watermelons Elating Apples Plums - Apricots Cherries Oranges We make a specialty of having on hand the best fresh fruits and vegetables at moderate prices. Remember the Location

Wis

THIS IlIXTI'i: WINS $2. STUPFE D TOMATOES. Wash, and remove stern end from sdx small tomatoes. Remove sreds and pulp, sprinkle Inside of tomato with .alt; Invert, and let staid 20 minutes. Cook 3 tablespoons butter with 6 tablespoons chopped green pepper for 5 minute Add i cup of ift, fctale bread crumbs, i cup of removed tomato pulp. i teaspoon salt. Ji teaspoon pepper, and a fc.r drops of onion Juice. Pill tomatoes with mixture, put in buttered pan, and bake 15 minutes in hot ovtn. Mrs. I. A. Scheibelhut, Z20 N. St. Joe st.

tlon with French fruits, glace or preserved fruits.

this Kirciri: wins $2. CAHOMEL TAPIOCA One cup pearl tapioca soaked in 2 cups of cold water over night. In morning add 2 cups boiling water, 14 cups brown supar. Cook until like Jelly. After removing from the stove add 2 teaspoonfus of vanilla. When cold

serve wnn wrapped cream

HONORABLE MENTION. Among the hundreds of recipes, which have been submitted in The News-Times weekly Market Basket contest, the following attracted the favorable attention of the Judges: AL A DUMAS SALAD. This recipe Is a favorite for all seasons, as canned vegetables may be uod as well as fresh ones. 1 can of pas, or its equivalent of now cooked pens. Yz can tomatoes or 2 large new tomatoe-s chopped 3 sweet pickles, cut into small pieces.

2 cold boiled potatoes diced. j

2 coll bollrd ergs chopped; 1 on: Pn. finely minced; celery may be added. Mix all ingredients with the following dressing and serve on lettuce :

or filberts; salad drr-ssing. Drain cherries, white or red, pitting a nut 1. place of sed. Put on lettuce leaves and top with fruit salad dressing. If white cherries are used garnish with Maraschino cherries. I have my own fruit salad recipe following: Equal amounts of heavy cream and dreeing. Pe.it cream, add dresintr. suar to tasto, and oranere or lemon Juico. Pat till stiff. Sweet or sour cream can be used. If cream doesn't beat easily, add a little egg white. Mrs. O. E. Kreutz, 1221 W. Colfax av. ASIWHAC.rs SALAD. If you can't get the fresh asparagus ttet a largf can of It and drain off the water; then cut rir.Ers from a bright red pepper, one third inch

each ring of the red pepper, arranged on lettuce leaves. Servo with

Two whnlo rrrtra nr 4 oer vnlL--

i . t " . i French dressing to which has been 1 cup vinegar; 1 teaspoon mustard. . w.vi .

prepared; 1 teaspoon butter, pinch

pepper; U cup sugar, 2 tablespoons flour; 1 teaspoon salt. Heat vinegar and butter. Be.it eggs and to this add flour, mustard,

added one-half tablespoonful tomato

catsup. Mrs. Sitay Lee. 117 N. Main ct. CREAM PIE. 14 cups rich milk. cup sugar;

sugar, salt and pepper. Stir into ; ipt mis come to a noil. Mir m . hot vlrffir iinrl ronk iintM thick- tablespoons cornstarch, yolks of 2

ened. When cool, this may

Mrs. H.J. Longley. R. F. d. ! thinned with cream

No. 2, Grander, Ind.

THIS ItIX1Ii: WINS $2. CABBAGE SALAD. Two lb. head of cabbage, four good sized mangoes. (1 red), 1 cup chopped onions, lb. of bacon, 2-3 cup of vinegar, diluted and sugar to taste. Ctiop cabbage, salt, a level teaspoonful. Let stand until other ingredients are prepared. Next chop onions and salt slightly. Next chop mangoes, do not suit. Next chop bacon and fry (not crisp), then add vinegar and sugar to bacon and let come to a boil. Then with the hands squeeze cabbage to rerc?jre the water the salt has drawn. Then ndf all ingredients together and stir to mix well, and serve on lettuce leaves. Thl3 is my own made up recipe and I like it fine. Mrs. Harlo W. Sossoman, 1164 E. Indiana av.

Tins RECIPE WINS $2. MACEDOINE OF FRUIT. Line a Jelly mold with a clear liquor Jelly; after the Jelly has set, put in one layer of strawberries or raspberries, pour over a little Jelly and let pet. Put on one layer of ripe peaches, cut In dice, more Jelly, then a layer of .blackberries or blue grapes, a little more Jelly and a layer of green appb;, etc., and continues in alternating layers till form is filled. Keep on ice till firm and serve with whipped cream. The macedolnes may be made with any fruit in season or in combina-

Mrs. C. L. Johnson. 115 W. Madi

son St. QUICK COFFEE CAKE. Vz cup of sugar, U cup butter, 1 cup sweet milk, 2 cups of flour, 1 heaping teaspoonful of baking powder, 1 egg, pinch of salt. Put little pieces of butter over the top. sprinkle brown sugar on, then cinnamon. Mrs. Mary Rodger, 1031 Jefferson St. PERFECTION SALAD DRESSING NO 2 ItEClPE. Keepa Indefinitely and always ready for use in making salads of summer vegetables, fruits or left overs. Recipe can be doubled and yolks of only four eggs used if desired. 1 large cup vinegar (not too strong); butter size large egg; J,i spoon salt. Bring to boil. Mix together 1 heaping tablespoon flour, 1 of mustard and 3 of sugar fo .there will be no lumps. Wet with cold vinegar to smooth paste and add to boiling mixture, cooking until thick. Remove from fire and pour slowly over well beaten yolks of 3 eggs and beat 5 minutes. While hot pour Into pint can and cover closely. Take quantity desired for use and thin with Carnation milk and keep rest for future use. I usually make a cake at same time and use whites of egg.?. Wava Piatt. 222 N. Lincoln a v., Niles, Mich. CHERRY SALAD. 2 cups cherries, 2 cup hazelnuts

of eggs for top. Slice 2 bananas in shell previous-

I (PR

MONDAY

There will be no ice delivery Monday, July 4th, but our wagons and trucks will work all day Sunday in order that ice users may not suffer. We don't like Sunday work but we are doing it for you. Get Your Fourth of July Ice on Sunday Platform Sales Until 10 A. M. Monday Artificial Ice Co.

ly baked, pour In thi3 mixture, fro.st and brown In the oven. Mrs. I. G. Linser.mier, 514 Keasey St. PINEAPPLE SALAD. Arrange lettuce leave (head lettuce preferred) on individual salad plates. Place on each of these a Hice of pineapple. Whip half a pint of whipping erem, when stiff whip in thr e tablespoons of boiled salid dressing .then cut up a quarter of a pound of marshmallows in quarters and stir l.ghtly into whipped cream mixture; place this on pineapple slices and garnish with candied cherries. S-rve very coll. This amount serves nine people. Canned pineapple is best for salads but fresh may be used. Miss Margaret Rockstroh, 114 E. Marlon st. BAKED SWEI7T POTATOES. Boil two lbs. sweet potatoes till done. Drain and mish. Add H teaspoon of salt. 1 tablespoon of butter. Vi cup of milk. Put in baking dish and cover top with marshmallows. Set In oven and Irt brown Just before serving. Mrs. Fred Freeman, South Bend, Ind., R. R. No. 5, Box 1. FRUIT SALAD. U lb. Marshmallows (cut in fours), J pt. whipped cream, betten stiff; 7 slices of pineapple; 2 tablespoons of vinegar. Mix vine-

car well and let stand over night. C - .... 1 . . . . . 1 i 1

used as a deert with chopped nut. ; ..s y -..iV.. oh. rr: . ".; Mis Mary Cowks, ?ir, E. Fox .tw.. r tJ-.r-e ilis. r DUTCH CIIEIE SALAD. :s di.-.dw !. Cm ( 1 pint gr.,,,1 Dutch cheese. 1; i,. j Mr. '..-.fro- V. I:-r. Er.gl.sh walnuts, chopped fine. Mi 1 n; .-t.

well and if not moist -nouirh ad 1 i little whipped cream. Make int '

small balls and place wa'.nut meat - 'rup on top. Serve on lettuce leaf w;t hiu;. salad dressintr. ; - Mrs. F. Irvin. 1 0 1 Collere st. : md CAILVMEL PII i . t

1 cup brown guitar. 1 tablespoon . s . . 1, . . .

ri iiour ;irrra ;n sucar; aaa lum,1 t: . . i . m ; k of butter fize of walnut, 1 egc ljt:e, carnl-ii cup of milk and 1 teaspoon var ill.i ; il . . T:;

put in crust and bake. Mr. Palmer D. Cole. 42 4 Cushing st. SAUSAGE LOAF. To 1'; lb. sausage use 2 slic.stale bread, soaked in water; 1 epbeaten, seasoning salt, pepper and svige. Squeeze water from bread and, mix with beaten egg; add this to th--sausage and mix well, season t . taste. Put in baking dish and bake until done, about 1 hour. This is fir.e either used hot or cold sliced for luncheon. Mr.?. Grover Smith. New Carlisle, Ind. PICKLED CHERRIES.

Pit cherries and drain, put into j a stone jar and cover with cold vine-

i . . fc U'ar. let star. 1 24 hours; dr .in w ' 11 ' It ANA V M-D. I

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j RICE DM TV. I . 'A : : 1

1 r. !p;dv ;r, Id- ,ii; : 'A '- :t' ' " " ' : 5 ' ' v. !i:;.p. .K Mi r: e. r ' Bar. o, da i l .. : .- M'WMI Mill'.

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iii.ir--" .4 : : : i - . ; -r ... ..- r e . . . i t " t :; r ; - f ..: : i 1th pin - appl... .-;.t j : k .v .- ? i r is- b.in , di. rrl.-.-. : v. - - - i i ;... v

Mr". V. rn i B-Ur.s. r. :: S. ( d - c;-. . . ... ..... . ' l md t. Midaxik i. i :-.d. . :i:t- ! v. i '. r.

AT THE COFFEE PLATflTIOH 401 y2 S. Michigan St. You can't go wrong when you trade here. Our good is the best that can be bought and every article has our our guarantee. Saturday Specials Coffees 28c to 50c We have just received a carload of juicy big Watermelons. You can't get better. Tomatoes Homegrown Cherries All Kinds of Berries Gooseberries Blackberries Red Raspberries Black Raspberries Fancy Eating Apples Fresh Homegrown Peaches Best Sunkist Lemons 60c doz. Creamery Butter

All Kinds of Greens From Our Own Gardens

OPEN EVERY EVENING

8s 7dAA e-Cp ( J

Mr. Coff . E Bean Says: Follow Me to The Coffee Ranch and Save Money Saturday's Special Is MARSHMALLOWS 3-lb box

Per lb. 39c Try them roasted on your next picnic The Coffee Ranch 123 N. Michigan St.

I Cut Oat This Ail and Check Your Shopping Llsti

I !

Vltii Order for $1.00 or 3Ioro CrocrHos

HEBE 9c SOAP 2c 4 lbs. Rest Pealrry Coffee $1.00 ; lbs. Navy Reans 2."c 2 lbs. True Blue CofYeo 4."o 2 lbs. Rcsl Kidney Boars . . . 25c Lb. High Grade Cocca 20o 4 lbs. Rot-'t Head Rice 2."c 50c Instant Postum 41c 5 lbs. Fresh Rolled Oats ... 2."c DIXIE BACON, lb 19c 5 Tins 10c Sirdinea 25c GOOD FLOUR $1.00 3 lh& Prunes 2."c Cromo Flour $1.15 15c White Corn Meal !c 10c jikcr. Macaroni 4c 23c Gla5s Peanut Putter ... 13c Kedlocc's Corn Flakes 10c 2 30c pks. Dried Apple.. 25c 3 Caroline Milk, tall 25c 2 2 5c pkps. Currants 25c 3 12c Can.- Kraut 25c Seeded Parins 25c 5 Crystal "White Soap 25c 5 lbs. Dried Apricots .... $1.15 3 10c Soap Flakes 25c 2 lbs. 2 5c Fancy Dat3 30C S Swift Pride Washing 2 lbs. Cooking Fics 19c Powder 25c 2 Sc Kitchen Kleanr .... 12c 6-6c MATCHES ... 30c 10 p & q or Velvet. 63c Jello all Flavors 10c 2 IM. loAvdorcil Mirar 19c 30c pkg-. Rolled Oats 25c 2 cans 50c Apricots U)c 2 15c pkgs. Puffed Corn .. 15c S-lb. Black Pepper 15c 2 lbs. Split Peas 17c Good Brooms 42c SCRATCH FEED, 100 lbs $2.07

Picnic and Outing Needs You must have first class foods for the outing. You cannot experiment with cheap and inferior articles that are apt to ruin the party. You are assured of the largest and best assortment at

Our Prices Are Never High

PORK Fresh Spare Ribs 9c Pork Hearts 8c Boston Butts 16c Loin Roast of Pork 18c Smoked Cottage Butts 35c Smoked Picnic Hams r 20c Roberts and Oake Sweetmeats 38c Sugar Cured Breakfast Bacon 25c Dixie Square Bacon 17c Good Luck Oleo, 2 pounds for 47c

BEEF Short Rib Boiling Beef 6c Beef Chuck Roast 10c Rib Roast, boned and rolled 20c Shoulder Roast of Beef 12V2c VEAL Shoulder Roast of Veal 20c Veal Stew or Pocket 12V2c Veal Chops 25c Loin Roast of Veal 25c Marcellus and Jones Butter, pound . .36c

Plenty of all kinds of Cold Meats. CLOSED ALL DAY MONDAY, 4TH OF JULY

118 South Michigan St.

Phone Main 1462

"TP ID)

ÖEMLE1

iJiia)o

319 S. MICHIGAN ST. Meats, Lard, Canned Goods, Butterine and Cheese Beef Pot Roast, per pound 10c Veal Shoulder Roast, per pound 14c Veal Pocket or Stew, per pound . 11c Pure Pork Sausage, per pound 10c Fine Wisconsin Cheese, Cream and Brick Cheese,lb 20c Fine Limburger, per pound 25c Sugar Cured Smoked Picnic Hams, per pound 16c Lean Streaked Sugar Cured Bacon, per pound 19c Bacon Squares, per pound 16c Rib Boiling Beef, per pound 6c Sweet Meats, per pound 33c Pure Lard, per pound lc

n i

Pancake Flour,

4 packages for . Snider's Soups, I cans for

Argo Corn Starch, 3 packages for . . . Ck ß Swift's Pride Washing

Powder, 3 packages

Pure Lemon i.r Vanilla

Extracts, 18c value, 2 bottles for Corn Flakes, 3 packages for . . . CI imaline. 3 packages for . . . Jap Ro?c Soap, 3 bars for

25c

l lit

Satisfaction Registered With Every Purchase

11 4 f.:. A ti SI H I : i id i j ,,, r, - in j , - j in I - - ' l . i. I

MS U

Per Package

Libby, No. 1 can

d r r r

U I)

fo o f s rFi

Dixie Squares J

Snider's, 16-oz. bottle

9 i p

p B 1 S R

Libby's, 2I2 tin

ran ra

t i

Large White Cobble, per lb

Home Grown, per lb

it in ryrr

7SS

IL3 1L5 i'ii

'S LP

I r mm rtl

Il k u p

Large Fancy Thin Skinned, doz.

Swift's Pride .

229 North Michigan St. 500 OTHER BARGAINS ill 2 f