Indianapolis Times, Volume 38, Number 325, Indianapolis, Marion County, 22 April 1927 — Page 21

[APRIL 22, 1927

PRIZE RECIPES FOR SPRING GREENS

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Let simmer three-quarters of an |ur, stirring often. One-half pound shelled pecan or English walnuts meats may be added five minutes before removing from 'fire. Put In jelly glasses or half-pint jars. Leah Miller, 20 N. Oriental St., City. ASPARAGUS SALAD Make a thick mayonnaise, mix it With half the quantity of cream, place on Ice short time before serving: cook large stalks of asparagus until tender, but unbroken, cut off hard white portion, drain on soft oloth, and place aspai'agus in the middle of a border of golden aspic jelly. Mrs. Elizabeth Ruesehhoff, 2158 Ringgold Ave., City. WATERCRESS SALAD One cup asparagus tips, one cup dieted cooked new potatoes, one-half cup grated raw carrots, one-half cup sliced red radishes one and one-half cups minced w r atercress, French dressing or mayonnaise, lettuce or tender dandelion greens. Combine vegetables with dressing to moisten, chill twenty minutes, add mayonnaise to blend and serve with a garnish of the salad green. Mrs. Grace Bowman, 1125 W. Thirty-Fourth St., City. BRUSSELS SPROUTS Remove outside leaves and soak In Cold water for ohe-half hour, then drain. Cook in boiling salt water until tender, changing the water at feast once during the cooking. Serve Russels Sprouts whole with butter and salt or white sauce. Miss E. Cannon, 3527 College Ave., Apt. 3, City. RHUBARB PUDDING Butter thin slices of dry bread. Lay in bottom of deep pudding pan

MENUS For the FAMILY BY SISTER MARY

BREAKFAST—Stewed figs, cereal, cream, hash, pop-overs, marmalade, milk, coffee. LUNCHEON—Savory baked lima beans, new onions and radishes, brown bread, rolled oats drop cookies, milk, tea. DINNER Haddock baked in white sauce, new potatoes, new beets, head lettuce with Russian dressing, lemon sponge, rye bread, milk, coffee. Very often the tops of new beets are tender and fresh when we buy them in the market. When this is the case the tops should be fvell cleaned and cooked separately from the beets. When tops are done, chop frnd season. Place in a mound in Re center of a serving dish and serve the tender, cooked beets in a ring around the tops. This makes a bunch of new beets “go” farther than when the roots only are used. Savory Baited Lima Beans Two cups dried lima beans, four thin slices bacon, three tablespoons grated onion, two green peppers, two ’tablespoons molasses, one teaspoon paprika, one teaspoon sale, onefourth teaspoon mustard. Wash and pick over beans. Cover with cold water and let stand over night. In the morning drain. Put into baking dish, add two cups Water, cover dish and bake in a slow oven until beans are tender. It will ' take several hours. When beans are tender, add bacon cut in tiny pieces, grated onion, peppers finely chopped and molasses. Mix sale, paprika and mustard and stir into mixture. Be sure the ingredients are thoroughly mixed through the beans. Bake In a moderate oven, without the cover, Jor one hour. The top should be brown. Serve from baking dish., (Copyright, 1927, NEA Service, Inc.)

LOOK A

You Can Now Buy Sea Fish AT Willis Fish Market 238 MASS. AVE. (FIRST BLOCK) AT CARLOAD PRICES! 1 Oc to 15c poSnd (DRESSED —READY TO COOK)

For your grruter convenience we are offering these fine quality, fresh frozen sea flsb, at our store, 338 Mass. Ave., at tlie SAME IOW TRICES which featured our car-load sales.

We Have Just Received a Small Carload of These Fancy Frozen Sea Fish BOSTON BLUEFISH <fl ffcc OR POLLOCK AVlr HADDOCK M g* FLOUNDERS I H l, MACKERAL ™ w LB I EACH WEEK 1 We Will Continue to Offer Fancy Fish at These Low Prices!

Titular Orange Event

Os all the juicy contests! The three young gladiators above drew crowds when they staged an orange-eating contest at a Cincinnati, fruit store. Howard Stribling, 21 (right), won, downing sixty-two of the yellow beauties. The “masked mystery” (center) blew up after his fifty-sixth. Stribling winner of cane, straw hat and gold piece for his feat, says he can eat 100 oranges any time.

then a layer of rhubarb cut in small pieces. Sprinkle sugar, then another layer of buttered bread and so on until as deep as you wish with a layer of bread on top. Cover closely and bake forty-five minutes in moderate oven. Serve cold with whipped cream or hard sauce. Mrs. Robt. Grlzzell, 325 S. Harris St., City. BAKED RHUBARB Wash and cut rhubarb in small pieces. Grease saucepan and put in layer of rhubarb, then sprinkle with flour and sugar, then another layer of rhubarb until all Is used. A small sprinkle of salt will cut the sour taste and make it easier to sweeten. Use about one and one-half cups sugar for two quarts of rhubarb. Sprinkle nutmeg over the top and dot with butter. Add one-fourth cup water and bake until done. Mrs. Bessie Lawler, Box 168, Colfax, Ind. SOUR ASPARAGUS Cook two or three bunches of asparagus in salt water till very tender, then drain, cover with half-cup of vinegar and a half cup of water, half cup of sugar, one tablespoon of butter, and one tablespoon of bacon fryings. Let simmer about twenty minutes and serve hot. Mrs. .Joseph A. Martz, 541 Teeumseh St., City. CREAMED ASPARAGUS AND EGGS Heat one can asparagus tips, make one and one-half cups of white sauce and add the chopped whites from two hard cooked eggs, pour the sauce over the hot asparagus, arranged on a platter. Press the yolks of the eggs through a vegetable ricer over the top of the white sauce. If desired the liquid drained from the asparagus may be used In place of milk in the white sauce. Mrs. H. A. Strang, 2907 E. Washington St., City. GREEN SALAD Two cups cooked dandelion greens, two cups mashed potatoes, three boiled eggs, one small onion, vinegar and seasoning to taste. Mix greens and potatoes, then add eggs and onion, vinegar and seasoning. It can be served hot or cold. Mrs. Ha/el Brown, 4526 E. Twentyfirst St., City. DANDELION GREENS Boil a piece of fat bacon or ham until very tender, and the water

1927 SPRING FRIES Milk Fed, Flump and Juicy Dressed Free MILLISER’S - 11 N. West St. MAIn 6994 2 Doors North Wash. St.

These fresh, plump, savory sea fish are frozen when caught, dressed and expressed direct to Willis in the ORIGINAL REFRIGERATOR CAR.

has simmered down to about onehalf pint. Then prepare the dandelions by cutting roots and buds off, washing in several waters. Put the greens in the liquid in which the meat was cooked. It should be enough with the water which clings to the greens in washing. Cook in

INSPECTED EVERBLOOMING , YELLOW a* MONTHLY Bushes 3 for 35c roses 9 f- s i=

VEAL ROAST if "24c Loin r Kidney Roast u 26c VEAL CUTLETS CHOICE CUTS Pound 42c VEAL BREAST ■->. 20c 1 RIB CHOPS ■-■> 32c CHUCK ROAST SM-fr Shoulder ROAST Lb - 24c j RIB ROAST Lb - 30c SHORT RIBS i- b -13c | GROUND BEEF <-. 18c PORK LOINS :E E f ' FRESH PICNICS SMALL and LEAN Pound 18c SPARE RIBS 16c 1 Pork SAUSAGE 25c Smoked PICNICS a 2Qc BACON-Sugar Cured 3 Lb. PIECE OR MORE Pound 30c Smoked Sausage Lb - 26c j Frankfurters Lb - 26c CHICKENS sE: .“•42c

THE INDIANAPOLIS TIMES

as little water as possible until tender. Salt to taste. Mrs. Virgie Lawhorn, 434 Spring St., City. CREAMED SPINACH AND MUSHROOMS Cook spinach until tender, season well with salt and pepper and a little bacon fryings. Drain all the juice off, let stand a few minutes. Mix a rich cream sauce stiff enough to stand in a mould. Cook mushrooms the same way, omitting the bacon fryings. Pour creamed mushrooms around the creamed spinach. Mrs. Edith Scobee, Bainbridge, Ind. ASPARAGUS WITH SCRAMBLED EGGS Boil a bunch of asparagus twenty minutes, cut off the tender tops and lay In deep pie plate, butter, salt and pepper well. Beat four eggs just enough to break the yolks, add a teaspoon of melted butter, with pepper and salt and pour over asparagus. Bake eight minutes In quick oven and serve immediately. Martha White, 2511 Turner Ave., City. DANDELION NEST Cut fresh dandelion leaves In small pieces and salt to taste. Make a dressing of one cup brown drippings, cut two strips of fat bacon in fine pieces and add to drippings, one cup vinegar, one tablespoon of sugar. Heat and ad/1 dandelions to dressing. Mash potatoes and put on platter in shape of nest and put

dandelions in center and serve hot. Mrs. <l. Powell, 18 S. Rural St., City. COUNTRY GREENS Gather dandelions, narrow dock, white top, wild and tame mustard, wild lettuce and lamb's tongue. Wash and let stand over night in salt water. Par-boil, drain and boil one hour before adding smoked ham, then boil until meat and greens are very tender. Remove from fire and place in dish. Pour diluted vinegar over greens and garnish with red radishes and eggs. Mrs. Dorsett, Danville, Ind.

Indianapolis Markets! aa£ &og ers M#i

/Nf T“1 WONDERNUT a p* OLEO- ne p w r IC l e ow Lb -15 COUNTRY CLUB FRUITS AND VEGETABLES California g\ Bartlett PEACHES ft *g ASPARAGUS P PEARS F in Heavy Syrup W I /• Square Can.. M Large Can Large Can M X SPINACH No. 2 Can 14c Del Monte Peaches Large Can 21c FRESH SELECTED PURE REFINED COUNTRY CLUB EGGS LARD BUTTER 25c Dozen 2 Lbs * 25 C 53 C Lb< KROGER.MADE CANDY Chocolate Drops srl9* Assorted Chocolates l 20( FUDGE SsSuS; Lb. 15c f* f\ 1) \T CoUntry Club O A O 3Cans„37c UJKJN "XT j 43 C Standard Pack —3 Cans 25c COCOANUT „ _ | VANILLA i GRAHAM _ . TAFFY I 7 r WAFERS *)WAFERS O/le Bars,Lb. w . w ., X I Lb. . 2-Lb. Pkg.&d MILK ™T9c 3 w 25c FLEISCHMANN YEAST cake 3c | BRICK CHEESE 30c CRACKERS “> 12c O/\ A P& G Naptha 4 fk. f* c \| IA P Kirk’s Flake 111 Bars 4 k L/ V/ ill Crystal White ly fj m FRIMSsy [GETABLES m 360 Size V% 4 TAm A (fl Yellow Newtown LEMONS BANANAS APPLES 19c a n- /,"t 5° P “ nd 4 25c GRAPEFRUIT*. 2-15 c ICEBERG FRESH GREEN LETTUCE TOMATOES PEAS 12cfr 10c Per Pound I 10csr • FRESH x j FANCY (ASPARAGUS 25c * CELERY 3 s,alk! 25c NEW A c* sal SWEET * CABBAGE 4“■ 15c POTATOES slb>5 lb> 19c Potatoes Strawberries New IJ? Extra Full Triumphs fcj Lbs. jjC Fancy Quart

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