Indianapolis Times, Volume 38, Number 331, Indianapolis, Marion County, 29 April 1927 — Page 21

'APRIL 29, 1927

PRIZE RECIPES FOR STRAWBERRIES

Next Friday Will Be 'Ham Day’ on Times Recipe § Page. (Continued From Page 20) ten minutes and return the berries to the syrup. Turn the mixture into a large platter or granite pan. When a film forms over the top of the fruit turn it on a cheese cloth placed n a wire screen and dry until the berries are no longer sticky. Roll the fruit in oiled paper and store it in closed glass jars. Mrs. Will E. Dosch, Washington, Ind., R. R. 2. JELLIES STRAWBERRY SALAI) One and one-half cups of halved strawberries, one cup boiling water, one-third cup sugar, juice of one lemon, one tablespoon of gelatine softened in two tablespoons of cold water, lettuce, mayonnaise or whipTIPS ON CANNING PRESERVES It Is Wise to See You Have Plenty of Jars, Rubbers, Kettles on Hand. Now is the time for all good houseBsepers who would have a wellstocked presserve cupboard to look over their supply of jars, rubbers, kettles and all utensils necessary for the making of jellies and jams. Notice particularly the condition of can tops and rims. Nicked rims of cans can do much harm and should not be used for cold or hot pack canning. They may, however, be used for fruit preserves or for the storing of dry food supplies. Keep Extra Sugar Be sure to have extra sugar in the house to use for jelly-making in an emergency. Fruit very often can be saved from waste if made into a glass or two of jelly or preserves. Even when u regular jelly-making campaign is on, the product is much nicer if only a few glasses are made at a time so if apple parings, a cup or two of rhubarb and a part of a quart of strawberries are in danger of being thrown away, make a glass of jelly. The parings from five apples—about one apple pie—l cup diced rhubarb and a cup of strawberries cooked together will make 2 glasses of jelly, delicate in color and flavor and delightfuly firm. Remember Another tiling to keep in mind is the necessity for adding pectin to some fruits in order to make them ‘'jell.' Strawberries, for instance, will not thicken into a firm jelly without the addition of pectin. There are several brands of commercial ■jtctin on the market—-or apple juice, ■irrant juice or under-ripe gooseberry juice "can be added to pectinpoor fruits. Just now, rhubarb is i t its best and strawberries are coming in. Strawberry and rhubarb conserve is delicious. Rhubarb is comparatively cheap and many housewives have a clump of this “garden sauce” growing in their back yards. If a predominating strawberry flavor is wanted, more berries than rhubarb must be used. Strawberry and Rhubarb Conserve One quart strawberries, 2 cups diced rhubarb, 4 cups granulated sugar. Wash rhubarb well before dicing. Wash and hull berries. Put berries and rhubarb into preserving kettle. Add a few tablespoonsful of boiling water to prevent burning and bring to the boiling point. Simmer for five minutes and slowly sift in sugar. Cook until mixture is thick and transparent. Watch carefully to prevent sticking. Pour into hot sterilized jelly glasses and, when cold, seal with parafine. Rhubarb and Orange Conserve Two pounds rhubarb, 2 oranges, 1 lemon, 3% cups sugar, y 2 cup English walnut meats. Grate rind of oranges* and lemon and extract juice. Wash rhubarb and cut in half-inch pieces. Combine all ingredients except nuts and heat slnwly until sugar is dissolved. Cook rapidly until mixture is thick and clear. Add nuts and cook five minutes longer. Turn Into sterilized ■lasses and cover with parafine when cold. Rhubarb, strawberries and pineapple combine well. How often there will be about a cup of diced pineapple left after serving a meal! Save this fruit for next winter by combining it with rhubarb alone or with strawberries and rhubarb together. Rhubarb has a peculiar quality of increasing the bulk of a marmalade or jam without materiaiy changing its flavor.

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ped cream, salad dressing. Let the gelatine stand in the cold water five minutes. Then add it with the sugar to the boiling water. Stir in the lemon juice and then set the mixture aside until it begins to stiffen. Stir in the strawberries. Transfer to small molds which have been lightly rubbed with salad oil and when stiff unmold on individual plates and for serving garnish with lettuce and mayonnaise. This salad is particularly delicious when accompanied with tiny balls of cream cheese. Mrs. W. L. Isbell, Box 143, Roachdale, Illd. STRAWBERRY DELIGHT Wash, stem, and drain one box of large firm strawberries. Lay one layer flat in a dish and put on each one-half teaspoon powdered sugar. Make and cook to the jellying point one box of gelatine, orange or lemon, pour over strawberries and chill. Cut out in two-inch squares, serve on flat dessert dish or small pie plates. On each square put one tablespoon of meringue. Top with one big strawberry. Joe White, W. South St., Franklin, Ind. STRAWBERRY PUNCH Pour two cups of strained fresh strawberry juice over a heaping cup of granulated sugar. Stir until the sugar is dissolved. Add the juice of a lemon and four cups of cold water. Set it away to get very cool, stir well and put in punch bowl. Just before serving, add a tablespoon of marshmallow cherries and a half cupful of fine whole strawberries. Mrs. L. Micliaelson, 1933 Talbott Ave., City. STRAWBERRY SHERBET One cup of canned milk two cups water, one cup sugar, one quart ripe strawberries, two egg whites, one teaspoon of granulated gelatine, three tablespoons of lemon juice. Make a syrup of the water and sugar, boiling it for five minutes. Dissolve the gelatine and add syrup. Crush berries and add the lemon juice. Press through a sieve and add to syrup. Pour into the freezer and turn slowly until the mixture is congealed. Add the stiffly beaten egg whites. Turn until thoroughly blended. When it is fluffy remove the dasher and pack. Serve in tall glasses with a few fresh berries and a dash of whipped cream on top. Mrs. Minnie Harris, 4305 W. Jackson St., City. STRAWBERRY GATEAU Beat three eggs with one-half cup of sugar for ten minutes, add one cup of flour sifted with one teaspoon of baking powder and a pinch of salt. Mix carefully, turn into a greased and floured border mold and bake in a moderate oven for thirty minutes. Turn out and cool. Place on serving dish, half fill the center with strawberry ice cream, cover with whipped cream cover with whipped and sweetened cream flavored with lemon extract. Decorate with ripe strawberries and serve at once. Mrs. Albert E. Marsh, 1001 Villa Ave., City. SWEET PICKLED STRAWBERRIES Prepare two quarts of berries as for canning, add two cups of sugar' and slowly heat the sweetened berries to the boiling point. Add half a pint of vinegar and continue the boiling slowly for ten minutes. Then keep the berries over a slow fire, but below the boiling point for an hour. Remove berries to jars and boil the syrup until it thickens. Mrs. Charles Moore, New Salem, Iml., R. R. 1. STRAWBERRY OMELET Beat the yolks of four eggs until thick, add one-half teaspoon each of salt, pepper and baking powder. Beat the egg whites adding four tablespoons of water until stiff. Fold egg yolks into whites. Pour in frying

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pan. Cook on top of stove until brown on bottom and finish cooking in hot oven. Spread strawberry jam or fresh sweetened berries over cooked omelet and serve hot. Mrs. Daisy Starkey, R. R. 3, Versailles, Ind. STRAWBERRY CAKE One cup sugar, one egg, three teaspoons of baking powder, one cup milk, one-half pint heavy cream, four teaspoons of shortening, two cups of flour, one-eighth teaspoon of salt, one teaspoon of vanilla extract, one quart of strawberries. Cream sugar and shortening together, add beaten egg, acid part of flour, baking powder and salt which have been sifted together, then part of the milk. Mix well and add remainder of flour; mix in remainder of milk and flavoring bake in shallow greased pan in moderate oven for twenty to thirty minutes. When cold split in half and spread whipped cream and sweetened crushed berries between layers. Cover top with whipped cream and whole berries. Mrs. Louis 11. Strange, 954 Magnolia Ave., Frankfort, Ind. STRAWBERRY BETTY One quart fresh strawberries, one cup powdered sugar, one and onehalf cups of flour, one-half teaspoon of salt, two teaspoons of baking

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THE INDIANAPOLIS TIMES

powder, one tablespoon of sugar, two eggs beaten well, three tablespoons of melted fat, one-half cup sweet milk. Cut berries in half and mix with powdered sugar. Sift other dry ingredients. Mix fat, eggs and milk, add to dry ingredients and put in buttered baking dish a layer of batter, then a layer of berries and repeat until all is used. Put in a covered steamer over kettle of, hot water. Steam about forty-five minutes. For the sauce, mix together one and one-half cups of sugar onehalf teaspoon of sa't, two tablespoons of flour, add one and onehalf cups of hot water, one tablespoon of fat. Bring to a boil after adding one-half cup of sliced berries. Miss Edna Meyer, 556 W. Thirteenth St., City. STRAWBERRY CUSTARD Dilute one cup milk with one cup water and bring to scalding point in double boiler. Add one-half ,cup of sugar and one-fourth teaspoon of salt to four slightly beaten eggs. Pour the hot milk slowly over the egg mixture and add one teaspoon of vanilla and a dash of nutmeg. Strain into a buttered baking dish or individual custard cups. Place in a pan of hot water and bake in a moderato oven until firm. Chill, remove from

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baking dish or cups and pour one quart of crushed and sweetened berries around the custard. Mrs. Roger Y. Jennings, Danville, Ind. STRAWBERRY GEMS Make a rich shortcake batter as follows: and sift thoroughly two cups of flour, one-fourth cup sugar, three teaspoons of baking powder and one-fourth teaspoon of salt. Rub in one-third cup of shortening and add three-fourths cup of milk and a beaten egg. Bake in gem pans until a golden brown. When cool carefully remove tops and centers and fill shells with sweetened strawberries. Replace tops. When ready Ut serve, garnish with whipped cream. Mrs. William Leisure, 449 Berwick Ave., city.

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BUTTER “iF49 c WONDERNUT GUARANTEED FRESH OLEO Lb 15 c i EGGS d ° z - 25° m if ff WJF COUNTRY CLUB MILK *3 mi c„. 25c Fancy Blue Rose Choice Hand Picked Country Club RICE Navy Beans Jell Powder 4 Ebs. 25c 4 Jbs. 25c 2 Pkgs. 15c I 29 c COFFEE S 32 c FRENCH BRAND Lb. 45c COUNTRY CLUB, Steel Cut Lb. 47c CRACKERS i* 12c r Til 1 Country Club torn Hakes lUc Grape Juice bX 15c Marshmallows m: 8. BROOMS Si r 3sc BEANS ; ~3““23< ~P I f/inn NEW VELVET SPONGE Q c / jH 2 Layers of Delightful Sponge Cake * S . n f Heavily Iced, 2 Varieties—Chocolate %\lO JL JL 1& and Cocoanut—A Real Value at— , w ' Square sarf Round Layer prf Pound ng Layer Heavy Iced Cake I Cakes Each— Each— JL r% A —COUNTRY CLUB Ht *< rA 1 1 TWIN Q SINGLE y| LOAF— QC LOAF— ffC m w A w ONE REGULAR ROLL WL# 1-4 U I/V I CLIFFTON TOILET PAPER *3 o Or LvIHL O KoAls [ B FRUIISaVEGETABUSgS BANANAS ! ™™ 5c Lb. Sound Ripe FRESH, FANCY ~ Well Bleached 1 Tomatoes STRAWBERRIES Celery Pound Full Quarts 23c 2Stalks 15c | LARGE HOT HOUSE FANCY ICEBURG CUCUMBERS Baca IQc LETTUCE 12c FRESH FROM TKJwAS LARGE BUNCHES —^ NEW CORN p 5c NEW CARROTS 5c POTATOES sss 15 Lb*. 39 New No. 1 C.l OC Nancy Hall g t , 1A TRIUMPHS O Lbs - c SWEETS D Lbs. IJ7C 360 Size 176 Size—California LEMONS- 19c ORANGES 48c CABBAGE 4 Lbs 15c Asparagus Fresh Stock Lb. 30c Texas Onions 3 Lbs 25c Cauliflower Large Heads, Each 27c APPLES cx s“s 19c

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