Indianapolis Times, Volume 37, Number 293, Indianapolis, Marion County, 9 April 1926 — Page 21

APRIL 9, 1926

TIMES READERS’ PRIZE RECIPES (Omtinned From Pace 20) “ ORANGE AND ONION SALAD Four oranges, one-half of onion minced, ten olives, and lettuce. Peel oranges, being careful to remove all •white bits of s-kin. Cut in even and rather thick slices, removing all interior tendons. Arrange on lettuce leaves and cover with the mixture of minced onion and olives. Use either stiff mayonnaise or French dressing. Mrs. Joe Srother, 119 W. Elizabeth St., Greeneast’e, Ind. FIG ENVELOPES Two cups flour, three teaspoons baking powder, one-half teaspoon of salt, two tablespoons sugar, one tablespoon shortening, two-thirds cup milk, one cup chopped figs and one egg. Sift together flour, baking powder, salt and sugar. Add shortfiff/IAN] Malt J richest m STRONGEST M BEST -M | HIGHEST IN QUALITY JSEjfiSt ' ASKANMEAUER^

This Great Milk Sc —vice to io wish it! t rush of orders following the ncement of the new Cream almost swamped the capacifarious plants. equipment in all departments lecessary by this progressive Now, this splendid new milk ivailable to every family in —this new bottle brings you a plentiful supply of rich, , without additional cost. It is r of the many helpful Polk ich set this organization apart lers in its field. MLKS grnTojj o Jiyle milk bottle

enlng and mix In lightly. Slowly add enough milk to form a soft dough. Dust board with flour and roll dough one-fourth-inch thick. Cut into squares and on each piece put one tablespoon of stewed or preserved figs. Brush edges with cold milk. Fold like an envelope and press edges together. Brush tops with eggs beaten, with one tablespoon of milk and one teaspoon of sugar. Bake about twenty minutes in hot oven. Mrs. Roy Pnttorff, Gosport, Ind. FATHER’S DELIGHT t Take a nice round steak, cut rather thick, brown on both sides, put in roaster, season with salt and pepper. Put a little catsup on top, then three onions sliced and five potatoes over the onions. Sprinkle three tablespoons of flour on top, pour on enough water to cover all and let cook in oven until tender. Steam a cup of rice in water about an hour before serving and put the_ over potatoes. Mrs. Mary E. Spilker, 1126 S. Shennan Dr., City. ENDIVE SALAD Cook potatoes with peeling on them in salted water. When cold peel and cut into dice. Add one minced onion and two well bleached heads of endive cut up fine. Salt to taste. Mince two or three ple-.es of bacon and fry out. Add two tablespoons of flour as for gravy and about one cup of diluted vinegar. Cook until thick. Add this to the potatoes and endive, stir well and serve at once. Marguerite Teagarden, 614 .Arch St., City. POTATO CARAMEL CAKE Two-thirds cup butter, two cups granulated sugar, two cups flour, four eggs, one cup mashed potatoes, one-half cup sweet milk, two teaspoons halving powder, one cup grated chocolate measured after grating or two squares of melted chocolate. One cup chopped English walnuts, one teaspoon each of cloves, cinnamon, nutmeg. Cream the sugar, butter and yolks of eggs. Add milk, mashed potatoes, spices and chocolate. Sift the baking powder with flour and beat the egg

whites to a stiff froth. Stir the sifted flour into the batter and lastly fold the egg whites into the batter. Then add the nuts. Use caramel icing with nuts. Mrs. Frank Martz, 511 Crawford St. Crawfordsville, Ind. CLOWN SALAD On each serving plate arrange a slice of pineapple on a leaf of shredded lettuce. Very carefully spread on one tablespoon of salad dressing, so that it just covers the circle of pineapple. Arrange two filberts on top to represent eyes, and a strip of’ pimei to to represent the mouth. Cut small, triangular pieces of pimento to represent the nose. Arrange these its features on the pineapple and serve at once. Mrs. Grace Bruns, Box 81, Maywood, Ind. WINTER SUCCOTASH Cook one pint of tomatoes, onelialf of medium sized onion, one clove, one tablespoon sugar, salt and pepper to taste for fifteen minutes. Also cook one pint can of green or lima beans, one pint can of green corn and one tablespoon of butter for ten minutes. Then combine the two mixtures and pour into a bilking dish. Sprinkle one-lialf cup grated cheese over the top and lay several thin slices of bacon on top. Brown in the oven. Melissa Ober, 2043 Bellefontaine St., Indianapolis. SPICED CHERRIES Four pounds brown sugar, five pounds cherries, one pint vinegar, two tablespoons cloves, two tablespoons cinnamon. Dissolve sugar in vinegar, add fruit and spices and boil slowly one hour. Mrs. Ford Wilhcte, 117 N. Ewfid Ave., Indianapolis. SANDW ICH FILLING One-half pound of boiled ham, threo hard-boiled eggs, two medium sweet pickles, two ripe pimentos. Grind all ingredients through a food chopper. Mix with mayonnnaise until It is thin enough to spread. Put on thin slices of bread with a lettuce leaf between Vanco Mugg, 625 E. Pratt St., City.

THE INDIANAPOLIS TIMES

Shopping List

FOR YOUR Saturday Buying The Times shopping list will be printed each Friday on the food pages to make shopping easier and to have a list available for Times readers when they are reading advertisement. Clip it, fill it out —the list will save both your time and the grocer’s.

NUMBER TrnTn r . pounds ITEM Amount TOTAL

l i . I ■ fl K J**CFOCEBYtO.

BUTTER B 44* MILK BO S s 3 50c Campbell’s -S 3=25“ fH Finest Quality WM |DP aj |L f|i j§ Big 16-Oz. Loaves L, A H M Wrapped—Regular 8c Value 1# mm mm mm ■# why p ay More? ri nun <%&*?££ $1.25 I LUUIt>S," .y"*sus J, — IVORY Sl2 39° SOAP g 10139“ Post Toasties or Kellogg’s, pkg 9V->£ I Paramount Salad Dressing, 8-oz. jar . .27^ Macaroni or Spaghetti, 7-oz. pkg Virginia Sweet Pancake Flour, pkg 10^ Gold Medal Pancake Flour, 3 pkgs 25£ Quick Style Rolled Oats, pkg 8^ Shredded Wheat. 10<* Grapenuts, | E-Z-Bake Flour, 24-lb. sack $1.40 DEL MONTE X -19 c il 11 I? JA “ S Hr JA ™’ S 1A Iwl IL l\ b °ttL Q bottll X U BEANS STRINGLBSS Lb Jgc WflU PfIPER r S4‘ ! 25= Bananas, large, ripe fruit, 3 lbs 20<* | Chili Sauce, 3 large 8-oz. bottles 25£ Free Running Table Salt, box • • A<r New Rolled Oafs or Corn Meal, 3 lbs. .10^ Calumet Baking Powder, 1-lb. can .\.2Br Aunt Jemima Pancake Flour, pkg Oh Henry Candy, 2 bars 1 Dill Pickles, large 20 oz, jar 15^ TAMATArC p °* s 1 9^c ■ Ulf IH I CORN j Quality Del Monte Peaches, halves, V/t can 25C Libby’s Apple Butter, No. 2>/o can .. ,30ft Del Monte Peaches, buffet size, can .. .10< Santa Clara Prunes, lb 10^ Oil or Mustard Sardines, box Fig Bars, fresh baked, 2 lbs 25^ Blacker’s Chili Con Carni, can 12V Chocolate Drops, cream centers, 1b....18^ Wilson’s ~11 Qc Aleo , u on. MILK Can Pecola Nut p JOAN OF ARC z fA, BEUNUT Kidney Beans s I, IF j'' SUTTER " & J N*v Si/liOCc PRUNES i in Beans p,ck 1 sunsweet JLIJ c Grandma’s Soap Powder, large pkg... I Parlor Matches, 6 large boxes 25^ Palmolive, 3 bars, Kirk’s H’dw’r Sweetheart Soap, bar ,5^ Creme Oil Soap, Gold Dust, large, Toilet Paper, 3 1,000-sheet rolls .. Old Dutch, can, 7? Cristell, pkg., [ White Line Washing Powder, 3 pkgs, ,IQ^ Cocoa Hershey’s Can j£c U SOAP CHIPS I lift UNCLE NED aAr AALMON OIAC Flavored’syrup j PINK £IJC Jm* mm ipsijackson’s jb COFFEE nfPfi 40®

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