Indianapolis Times, Volume 38, Number 313, Indianapolis, Marion County, 8 April 1927 — Page 24

PAGE 24

TIMES PRIZE RECIPES FOR FRUIT COCKTAIL

Here Are Twenty Suggestions From Readers for Dinner Appetizers—Next Friday Will Be Easter Egg Day. / Cocktails, cocktails, and not a one violates the prohibition law. You see these are nice, law-abiding cocktails, but nevertheless, everyone is guaranteed to give-your appetite a kick. They are fruit cocktails, to be served at the beginning of dinner. For the most part they are made of seasonable fruits, available at all groceries and fruit stares.

The twenty printed below are Judged the best of the hundreds received by the recipe editor of The Times since it was announced today Would be “Fruit Cocktail day.” To keep up the fun let’s make next Friday “Egg day.” It will be the Friday preceding Easter, and eggs and Easter tradition go together. How many ways can you prepare eggs for Easter omelets, custards, float, deviled, salads, anything appropriate for the Easter reason in which eggs are the chief ingredient. Twenty of these prize recipes will be printed next Friday. They must bo in the hands of the recipe editor by Tuesday. The Times will pay ?1 for every recipe printed. On days, except Friday, The Times prints one miscellaneous recipe, for which $1 is paid. These cover any kind. Here are the twenty prize recipes for fruit cocktail. BANANA COCKTAIL Make a mixture of shredded orange meat and pineapple with banana bails dropped into it, a little lemon juice should be added, to give the appetizing tang. Use a potato bailer to form the banana balls. Serve ice cold in crystal glasses. . Mrs. Muenchen, 1301 .Jefferson Ave., City. PEACH COCKTAIL One-fourth cup heavy peach syrup, one tablespoon lemon juice, three- tablespoons orange juice, onehalf cup finger ale, crushed ice. Take syrup from a jar of rich canned peaches, add lemon juice, orange juice and ginger ale. Mix well in a cocktail shaker. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once. Mrs. S. E. Watts, 219 W. TwentyNinth St., city. HONEY COCKTAIL Shake up thoroughly two-thirds cup pineapple juice, one tablespoon honey, pinch of salt, two tablespoons lemon juice, juice of one orange. Mrs. Marguerite Bebinger, 4233 Graceland Ave., city. CHERRY COCKTAIL Use red or white cherries or both, stone the fruit and drain. If very sweet use enough lemon juice to give a tart taste. Chill In the ice box. Servo in high glasses and sprinkle with grated cocoanut. Miss Beryl Bafly, Lyons, Ind. WATERMELON COCKTAIL Cut melon in cubes or scoop out in ball shape with vegetable cutter and fill glasses. Boil one-half cup strained honey with one-half cup white grape Juice and two tablespoons of lemon Juice, six drops tabasco sauce. Add one well beaten egg and cook in double boiler until creamy, stirring constantly. Chill and serve two tablespoons to each glass of fruit. Mrs. C. E. Gibson, 916 E. TwentyNinth St., city. KUMQUAT COCKTAIL SUPREME Bring one-half pint of grape Juice, one-half cup sugar, a dash of clnnainon and nutmeg to the boiling point and let stand while preparing fruit. Dice two cups of firm pears, one cup canned white cherries, halved and seeded, one-half cup maraschino cherries, halved, one-half cup kumquats, seeded and sliced. Pour over grape juice and servo very cold. Garnish with kumquat leaves and maraschino cherry. Eva B. Miner, 235 Parkview Ave., city. GINGER ALE FRUIT COCKTAIL Three grapefruit, one-third cup white cherries, one-half cups sugar two cups ginger ale. Peel grapefruit, removing all membrane, dice and add cherries and sugar. Pour ginger ale over mixture and chill. Mrs. Lottie Seaman, 2937 N. Denny St., city. STRAWBERRY, ORANGE COCKTAIL Two oranges, 1 cup small strawberries, 3 tablespoons lemon juice, 6 tablespoons powdered sugar. Peel and remove membrane from oranges and cut segments in halves. Hull

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strawberries and cut in halves. Mix with orange pulp and add lemon juice and sugar. D. Peffley, 1239 State Life building. L_ GRAPEFRUIT COCKTAIL Cut grapefruit into halves across, and take out the pulp, disposing of the white inner skin as well as the seeds, clean the shells. Cut edges into scallops with sharp knife and put into cold water. When serving put spoon of cracked ice in the bottom of each shell. Fill with pulp, mixed with powdered sugar. Place

She’s Famous for Caramel Pie

Ruth Cross

Bu NEA. Service “Come out of the kitchen for recreation,” is the motto of most American women today. “I go into mine for relaxation and enjoyment,” says Ruth Cross, authoress, whose latest book, “The Unknown Goddess,” was so well received. Miss Cross is known to the world for her writing. But to her intimate friends and neighbors she is famous for her cooking. Her recipes for perfect rest, after a hard day at her desk, is to don a becoming apron, go into her colorful kitchen and mix a cake, put up some perfect fruit or plank a steak to perfection. o All Home-makers “Women are authors, artists, actresses, politicians and so on nowadays,” says Miss Cross. “But they cannot get away from the fact that they all have a bit of the homemaker in them. Success in some branch of tljls art is bound to give them satisfaction.” Last fall, her friends insisted that Miss Cross enter her specialties in the Riverton, Conn., fair. She did. And walked away with more prizes than any other competitor. Caramel Pie Her caramel pie, proclaimed by her friends as the most delicious of all, was a first prize winner. Here’s the recipe: Carmelize one cup sugar, stir in one cup milk, beaten yolks of three eggs, one tablespoon flour. As it cooks, stir until smooth. Flavor with vanilla. Bake the crust and pour in mixture, returning to oven until it sets. Beat whites of eggs to stiff froth, add gradually three tablespoonfuls sugar, beating all the while, spread over top of pie and return to oven. /

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maraschino cherry or bit of bright colored jelly in center of each. Lay on paper dollies. Mrs. Carl Lange, 103 E. Pratt St., Apt. 25, city. ORANGE AND GRAPEFRUIT Mix equal parts of diced orange and grapefruit pulp. Sprinkle with sugar and a little lemon juice. Place on ice until chilled. Fill the chilled glasses Just before serving. Garnisli w r ith wedges of fresh or preserved pineapple and a candied or lbaraschino cherry. 1 Mrs. E. O. Grove, 230 E. Pratt St., Apartment 409. FRUIT COCKTAIL Two oranges, one grapefruit, four slices canned pineapple, one-half pound Tokay grapes, one-half cup of sugar and twelve after-dinner mint candies. Peel oranges and grapefruit, removing tough membrane and cut the pulp into small pieces. Cut the pineapple into cubes. \\%sh the grapes and cut them in halves, removing the seeds. Mix fruit and sugar in a bowl and add the mint candies cut into pieces. Cover and

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THE INDIANAPOLIS TIMES

let stand for a few hours or over night in a cool place. When ready to serve again, stir the mixture and place it in the sherbet glasses. Garnish, the fruit with a bit of cranberry jelW.’ Mrs. William Strange, 911 XV. South St., Frankfort, lnd. STRAWBERRY COCKTAIL Four slices canned pineapple, one pint of fresh strawberries, three tablespoons of sugar (powdered), four tablespoons pineapple juice. Dice fruit and sprinkle with sugar; add pineapple juice. Just toss about to keep it from becoming mushy. Keep cold until served. Mrs. Miller Woody, Pittsltoro, Ind. MINT COCKTAIL Two oranges, six slices of pine-

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apple, twelve mint cherries. Peel oranges and remove membrane from pulp; cut pulp into dice. Cut pineapple into one-half-inch pieces, put ! into cocktail glasses, add juice from pineapple and sprinkle with finely minced cherries. Mrs. Walter Withrow, 3737 Kenwood Ave., city. ORANGE COCKTAIL Cut an orange in sections, remove the membrane, and place in glass with a few cherries and white grapes. Sprinkle with sugar to taste. Mrs. Henry Sublet!, Fillmore, Ind. CANTALOUPE COCKTAIL One cup red cherries, three cups I cantaloupe balls, one cup diced j (Turn to Page 25)

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fresh Strawberries 35c TRY THEM WITH OUR POUND CAKE New, Green FRESH, RIPE Young, Stringlesa PEAS TOMATOES BEANS 2u- 25c 15c ii, “ 2u. 25c s AD£ POTATOES 4 * 29c t w .l, Onions 3 " 25c (X SPINACH “9c New Iceberg f Well Bleached Cabbage Lb - 4c Lettuce Lb - 12c Celery 2 st>||i 15c • Green New Bunch Onions 3 8mchi!s 10c Carrots Bui " !h 5c BEETS2“® 15c BANANAS "H" -^4-22c /Y~ MZE i SIZE £ • SI ZB SIZE Uranges 29c 49 c uraperruit 4,025 c 3*23c Young SWEET 300 Size KALE Lb 5c Potatoes 5 “• ,or 19c Lemons 23c Sri NEWTOWNS COOKERS WINESAPS APPLES 2- 15c 5-17 c 5*25c MM ¥ W fZ' A COUNTRY CLUB MILK 25c Wondemut 1 Guaranteed Fresh Pure Refined OLEO EGGS LARD 19c Lb. 24c Dozen j 2 Lbs. 25c Os TTTI7D CCc Du 1 1 EJlv sac OD Fresh Baked Macaroon 5nap5.......... .Lb. 17c Gin * r Snap* p A KTS Marshmallow Sandwich Lb. 19c If\ VillYl-dO Cocoanut Taffy Bars. Lb. 17c * * CRACKERS jS 12c Lawn Grass Large Size Van'Camp’s Country Club SEED PRUNES BEANS BEANS 15-Oonce PU.fr. Fork Tomato Banco Pork Tomato Sauoo 35c Ilc Lb. | 3 Cans 23c2 Cans 15c FLOUR g£9sc HI, 99c ™ 5-Lb. SACK Country Club Pastry.... 23c merer - 32 c Fren 2 nd IA/IT ijL 29c Lb 45c Grape Juice 18c Com Bt sSr J 3 Can 2sc PEAS a canlOc PEAS Cou T7„ y club cANi9 c | p M p Large CHOCOLATE MARSHMALLOWS Candy LOGS £9* 310 c Avondale ) Country Club Country Club Country Club MATCHES ! MAYONNAISE VINEGAR CATCHUP ou rt . in< , i£ ge 25c Mu.. 15c O Boxes IUC ! Small Jar 10c JQq 8-Ounce Bottle.9c C!T IJ d0min0...36c c fk jack QC 2-lb. Jack Frost 14c O Lbs -FROST JOC Cryatal WKite SOAP 3 ““10c

(APRIL 8, 1927