Indianapolis Times, Volume 38, Number 307, Indianapolis, Marion County, 1 April 1927 — Page 20

PAGE 20

PRIZE RECIPES FOR SPRING SALADS

Here Are Suggestions That Will Give a Touch of Spring to Your Menus—Next Friday Will Be 'Fruit Cocktail Day/ The time of the year for salads is here. At least women readers of The Times think so. Hundreds of salad recipes were received this week by the Recipe Editor for the $1 prizes The Times offers. Twenty of Ihese salad recipes are printed below. Next will be “Fruit Cocktail Day.”

x>! have snen a recipe send it in to the recipe editor and try for a prize. Twenty will be picked. These must be in the Times office by Tuesday. This does not affect the recipes printed daily. The Times pays $1 for each recipe which Is accepted and printed. One recipe is printed eacii day except Friday, when twenty nre published. Headers are asked to cash their checks as soon as they are received. Here are the twenty prize recipes this week: ICE CREAM SALAD Lay a thin slice of vanilla cream on crisp lettuce leaf. Have apple and celery ready, cut up as for Waldorf salad. Moisten It with mayonnaise (without vinegar) to which a little whipped cream has been added. Place a generous tablespoonful of the mixture on the slice of ice cream, sprinkle with paprika and garnish with a few slices of stuffed olive. It is especially good served with large salty wafers, pimento cheese sandwiches or stuffed celery. Mrs. Matt Carpenter. R. R. C. Box 730, Indianapolis. WHITE CHERRY SALAD One large can pineapple, one large can white cherries, seeded, onefourth pound blanched almonds, onefourth pound marshmallows, one pint whipping cream. Sauce for the salad is made by beating one egg, add one cup milk, two tablespoons of sugar, one teaspoon corn starch, one tablespoon vinegar, adding vinegar after the other is heated. Drain fruit and cut in small pieces and add sauce. Then fold in the whipped cream, garnish with white cherries and nuts. Mrs. Frank Ross, 250 Koehne St., Indianapolis, Ind. SPINACH SALAD Asa salad for a change from lettuce, small raw spinach leaves may be used with chopped celery, French dressing and apples. Asparagus tips may be used as a salad with spinach as a foundation. The spinach leaves have a fresh crisp look which is very appetizing, and have a flavor something like that of water-cress. Miss Frances Thomas, 30 Maple Court, City. EGG ON SALAD Place fresh green leaves of lettuce together, roll up tightly and cut in small shreds. Fill individual dishes with the lettuce adding a little chopped onion, If preferred. Cut a hard boiled egg lengthwise and place one-half in center of each dish. To this add a dressing made by frying two or three slices of bacon, cut in small pieces until crisp. One cup vinegar, one egg, one teaspoon of salt, six teaspoons of sugar, add this to the hot fryings and stir constantly until it comes to a boil. Pour over the lettuce while warm, and serve. Mrs. Bertha A. Nipp, Rose Court, Newcastle, Ind. VEGETABLE SALAD One and one-half cups kidney beans, one cup diced celery, two ripe tomatoes, one cup diced sweet pickles, two boiled eggs chopped fine, one and one-half cups mayonnaise. Mix all together and serve on lettuce. < Miss Ethel 11. Carson, Southport, Ind. APPLE AND ONION SALAD Dice three tart red skinned apples without peeling them, shred one small onion very fine, mix with the, apple and add a teaspoon of finely shaved green pepper, serve on lettuce leaves with French dressing. Miss Ruth Sublet!, R. R. 1, Fillmore, Ind. FRUIT SALAD CREAM DRESSING Melt one tablespoon butter, add one tablespoon of flour, then one cup water, three-fourths cup sugar, and the juice of one lemon; bring to boil and add to the well-beaten yolks of two eggs. When this mixture is thoroughly cold', add one cup whipped cream and one pound of marshmallows, which have been quartered. CARROT, PINEAPPLE SALAD Two cups raw carrots, grated or ground, one cup grated pineapple, drained, one cup moist cocoanut, drained, one cup tokay grapes, seeded, and cut small, one cup blanched almonds, cut small, mix and serve on lettuce with the following dressing: six tablespoons flour, one egg, one-half cup sugar, one cup

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water, one-half cup vinegar, one teaspoon of salt. Scald water and vinegar, mix flour, sugar and salt and add egg and a little of the vinegar and water, stirring until smooth. Pour over this mixture the remainder of the boiling liquid, return to the fire and cook, stirring until smooth and thick. When cold add one cup whipped cream and serve. Mrs. S. W. Eppiliimer, 3702 Parker St., City. Norma Harris, Montezuma, Ind. JELLIED VEGETABLE SALAD Three cups of stewed tomatoes, fresh or canned, one slice onion, one stalk celery, one clove, one and onehalf cups diced vegetables, one teaspoon sugar, one-half box gelatine, ono-half cup cold water, one-fourth green pepper pod, one tablespoon parsley, and mayonnaise. Prepare in the usual way with gelatine and serve on leaves of head lettuce. Miss Katherine Stout, 203(5 Linden St., City. ORANGE AND BANANA SALAD Take two slices of orange and arrange diagonally on a bed of lettuce, cut slices of banana and lay around the edge of the salad plates. Sprinkle chopped peanuts over the salad and serve with mayonnaise. Mrs. T. F. Walsh, 611 De Quincey St., City. MAYONNAISE SALAD DRESSING Two eggs, one-fourth teaspoon salt, two teaspoons table mustard, one cup vinegar, one can condensed milk. Mix in order given with egg well beaten. No cooking needed. Mrs. E. G. Ryan, 1916 Koehne St., City. SALMON SALAD Drain oil from one cup salmon, remove all pieces of bone and skin, and add to the salmon two tablespoons of chopped celery or shredded cabbage, two chopped sweet pickles and one and one-half cups salad dressing. Mix carefully, salt' to taste. Place on bed of shredded lettuce. Garnish with hard boiled egg. Marcella T. Nees, New Ross, Ind. TRIO SALAD Chop half of small head of cab-

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bage, dice two apples, dice celery in proportion, salt, pepper and sugar to taste, then stir through one-half pint cream. Take vinegar and water in equal parts to make one-third cup and pour slowly into the rest, stirring the while. Keep in Ice box until ready to serve. Mrs. W. V. South, R. R. B. Box 91-K. CHEESE AND WALNUT SALAD Mix twe neufchatel cheese and two tablespoons of butter to a smooth paste, seasoning to taste with salt and paprika. Press into tiny balls and put the halves of walnuts on top of each. Set on ice and just before serving, cover with French dressing. Serve on toast or shredded lettuce. Miss Maurine Dailey, 1129 N. bama St., Apt. 116, City. PINEAPPLE SALAD DE LUXE Peel and cut a pineapple in onehalf inch slices, remove the core and place on a leaf of lettuce. Fill the cavity with heaping spoonful of salad mixture, made of shredded pineapple, celery and apple mixed with walnut meats and ’ heap a WAR? NO! —ROBINSON America Will Not "Pick on” China, Says Senator. Bn United Preen ANDERSON, Ind., April I.—War with China is “unthinkable” in the estimation of Senator Arthur Robinson, Indianapolis, who declared the United States does not want war with China or any other country, in an address before a dinner of the Madison County Republican Club last night. War would wipe out the surplus of $500,000,000 now in the treasury, Robinson declared, while the national debt from the last war would increase by leaps and bounds. He cited the fact that the Chinese government was sadly disrupted and declared that America wanted war with no such crippled nation. RELATES CLUB’S ORIGIN John B. C'ockrum Traces Columbia 1 Club History From 1888. Origination of the present day Columbia Club as the Harrison Marching Club in ISSB was related by John B. Cockrum, charter member, who was principal speaker at the Columbia Club dinner Thursday night, honoring all members of twenty-five years or more. Dr. Herman G. Morgan, board of \ health secretary, was toastmaster j and referee in the athletic events; which followed the banquet.

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spoonful of mayonnaise on top and decorate with marashino cherry. Mrs. M. G. Brt.van, R. R. 4 Box 306, Indianapolis, Ind. CHICKEN SALAD Take the breasts of two chickens, two large bunches of celery, four hard boiled eggs, chop separately and fine, put together and mix thoroughly. Make a dressing of one tablespoon of mustard, two tablespoons of sugar, one cup vinegar.

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one-half cup butter. Pour hot over the salad. Mrs. Mary Sutton, 16 N. Bosart Ave., City. JELLIED TUNA FISH Two tablespoons of gelatine, half cup cold water, three-fourths cup mayonnaise, half teaspoon salt, oneeighth teaspoon paprika, one tablespoon vinegar, few grains of cayenne, one cup tuna fish flaked, one cup chopped celery, one cup chop(Tum to Page 21)

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