Indianapolis Times, Volume 38, Number 98, Indianapolis, Marion County, 30 July 1926 — Page 14

PAGE 14

MARKET BASKET

NOTE—The Times will give a recipe filing cabinet for recipe sub : mitted by a reader and printed in this column. One recipe is printed daily, except. Friday, "when twenty are given. Address Recipe Editor of The Times. Cabinets will be mailed to winners. Write only one recipe, name, address and date on each sheet. SUMMER SAIAD Two tablespoons ground mustard, three heads of lettuce, a handful of watercress, five tender radishes, one cucumber, three hard boiled eggs, two teaspoons of sugar, >ne tea- . spoon each of mustard, salt and pepper, one teaspoon of vinegar, one -half cup of salad oil. Mix all together and serve very cold with French dressing. Mrs. Lena Spoon, 18 E. Main St., Mooresville, Inti. ALMOND CUSTARD One pint milk, one-half cup sugar, one-fourth pound blanched almonds pounded fine, two teaspoons rose water and the yolks of four eggs. Stir cyver a slow fire untlKthlck as creany Pour into a dish and cover with a meringue made of the stiffly beaten egg whites, to''which fours tablespoons of sugar have been added when they are almost stiff. Stella Singer, 1717 S. Talbott St., Indianapolis. * ____ / HEART AND NOODLES Soak three small pig hearts in cold water for,one-half hour; drain and cut into small pieces. Place these in kettle with cold water and cook until lender, l#bping plenty of water in kettle for the noodles. Season with salt, one tablespoon of butter and a little finely chopped celery or ..celery seed. Make noodles as follows: To two well beaten eggs add two tablespoons of milk, a pinch of salt and one-fourth teaspoon of baking powder added to flour. Pour egg mixture into the center of flour and stir until sufficient is absorbed to make a stiff dqugh. Roll out very thin and cut fine. Drop noodles into boiling broth with heart and cook until noodles are tender. Serve hot. Serves six persons. MrsV Paul Arnold, 4119 College Ave., Indianapolis. TEA PUNCH One quart moderately strong tea, •one-fourth can pineapple, two sliced oranges, two cups corn syrup, water to gallon. Mix in order given. Add Ice and serve. Mrs. Zelnia Harper, 735 East Eleventh St., Indianapolis. LILLY SALAD Peel rather small tomatoes, uniform In size, without removing stem * end. Cut in sixths throu’gh stem end. Press gently apart until tomato is shaped like water lily twothirds open\ Trim off any undesireable parts. Put tomatoes on plate of lettuce. Fill centers with crushed pineapple. Garnish with mayonnaise. Mrs. Hazel Deßolt, Osgood, Ind. CARAMEL CUP'CAKE One-half cup butter, one well beaten egg, one cup sweet milk, one cup sugar, one heaping teaspoon baking powder, one teaspoon vanilla and flour to make a*medium thick batter. Cream butter and sugar, add the egg, and then alternately.' the milk and flour, which has been sifted with the baking powder. Bake in well greased and floured gem pans in a moderate oven. Fill pans half full of dough. When cold ice with following icing: Cook one cup brown

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sugar 'With butter size of a walnut and enough sweet milk to moisten thoroughly. Qook over a slow fire until it forms a soft ball when a little is dropped in cold water. Remove from fire and add one-half teaspoon of vanilfa. Let cool sltghtly, beat and spread smoothly over tops of cakes. Edythe M. Dun kin, Box 125, Quincy, Ind. * TEXAS HASH One cup rice cooked in four cAns of water, two pounds hamburger, ttiree sweet green peppers chopped fine, one cup choped onions, medium sized tomatoes chopped, one tablespoon butter and salt to taste. Fry hamburger and onions in butter until brown. Add green peppers and tomatoes and let simmer for fifteen minutes; add to cooked rice, then salt. Bake forty minutes in a hot oven. This is delicious either hot or cold. Cordis L. Herdrich, Brownsburg, Ind. BEACH SHORTCAKE Sift together four cups of flour, one-half cup of sugar, four teaspoons powder, one teaspoon of salt. Add six tablespoons of shortening and work It in thoroughly. Stir in two well beaten eggs and one cup of milk. Spread in two-layeg cake pans a'nd bake In a moderate oven until golden brwwn. Turn out and spread with butter together with sliced; sweetened peaches and pile peaches on top. Serve with cream. If the peaches are

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mixed with the juice of half a leibon as they are sliced they wiR not turn’ brown. Mrs. Elza E. Waltman, R. R. 3, Nashville, Ind. ' RUSSIAN ICED' SOIT Wash a handful each of sorrel, fennal and young beet leaves: put in a saucepan, cover with water, add salt s to taste boil one-half hojfr. Strain and mix with a pint of boiling stock and one-half pint of cream. Season with salt, pepper, minced parsley and a dash of cayenne. Set on ice. When ready to serve add one-half dozen boiled eggs that have been chopped finely. Rita Lee, Danville, Ind. HUNTERS’ STEW Cut -fine one small head of cabbage, ohe bunch of carrots, one large onion, one can of tomatoes, salt and pepper to taste. Boil one-half hour. Cut one pound of beefsteak into

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THE 'INDIANAPOLIS TIMES

small pieces, salt and pepper, and well in flour. Drop these in cooked vegetables and boil one hour. Mrs. A. S. Cook, 1302 N. Olney St., Indianapolis. V LEMON COOKIES Three eggs, two and one-half cups sugar, one cup sweet milk, one-half cup melted" lard (nqf hot) one teaspoon lemon extract, three teaspoons baking powder, a pinch of soda. Mix sugar and lard, add eggs well beaten, then milk and enough flour to make a stlT dough. Baking powder should be sifted with part of the flour. If rolled thin, this will make one-half bushel of cookies. Bake in a quick ov^n. Mm. diaries Allen, 1601 Gimber St., city. v DILL PICKLES Select cucumbers about four Inches long. Wash and dry them and place in layers In half gallon jars.

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Place ja small bunch of dill and a grape' leaf between every alternate layer. When the jar Is full pour over the contents a brine made by adding one cup of salt to Vwelve cups of boiled and cooled water, into which a tablespoon of alum has been dissolved. Seat the jars, making sure they are perfectly airtight and in a cool, darif place. Mm. G. B. Walters. 1169 W. Thirtieth St., Indianapolis. _ b JUICY FRUIT PIES When baking any berry or juicy fruit pies, cover bottom of crust with equal parts of sugar and flotrf mixed in bottom crust. Cover with fruit and place balance of required amount of sugar on top. Scatter ipver a layer of .very fine cracker dust before placing on top crust. This method prevents loss of juice. Mm. O. H. Over, 814 E. TwentySecond St., IndianApolis.

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JULY 30, 1325