Indianapolis Times, Volume 39, Number 8, Indianapolis, Marion County, 20 May 1927 — Page 20

PAGE 20

Many Favorite Cake Recipes Win Times Prizes

Twenty Best for Pastry Chosen From More Than 500 Submitted by Readers —Next Friday, Cheese Day, Send One in. Cakes seem to be a favorite dish of Times readers, as more than 500 were sent in this week from which to choose twenty of the best for today. Next Friday is cheese day. How many ways can you think of to fix eheese? Cottage cheese, Roquefort, brick, Swiss, neufchatel and any other of your favorite kinds.

In addition to the twenty special receipts printed each Friday, The Times prints one prize recipe for any food each day in the week. For each recipe printed in The Times during the week or on Friday a check for $1 will be mailed to the reader sending in the recipe. Thoise submitting recipes are asked to write on one side of the paper only, and just one recipe each week will be accepted from one person. • Recipes for cheese dishes must be mailed by Tuesday night. Here are the twenty prize cake recipes BOILED SPONGE CAKE One and one-fourth cups sugar, one-half oup water, six eggs, one teaspoon cream of tartar, one large cup good flour, one teaspoon flavoring. Boil sugar and Water until It hairs, whip into well beaten egg whites, whip until cool, using large bowl or platter. Whip in yolks which have been well beaten, add flavoring, fold in well sifted flour, cream of tartar. Bake in slow oven about an hour in angel food pan. When done turn pan over and remove cake when cool. Jennie V. Dean, 1816 Lexington Ave., city. HOT MILK CAKE One and one-half cups flour, one and one-half cups sugar, threefourths cup hot milk, one and onehalf teaspoons baking powder, one teaspoon butter, one teaspoon vanilla, three eggs. Mix sugar, eggs and vanilla. Sift flour and baking powder. three times, then add to first mixture. Put milk and butter in a sauce pan and heat until it beads around the sides. Then add to the other ingredients. Bake in layers or loaf form. For orange filling, jUse one orange grated, one apple grated, one egg, one-half cup sugar. Boil together in double boiler until thick, then spread on cake. Mrs. Carl W. Lange, 103 E. Pratt St., City. WHITE AND DARK WONDER CAKE One cup sugar, one-half cup butter, two thirds cup sweet milk, whites of four eggs beaten thick enough to stand alone, two cups cake flour sifted three times with ’two teaspoons of baking powder. For the dark part use one and onehalf cups of sugar, cne-half cup butter, yolks of four eggs, one cup sour milk, one teaspoon, of soda fieaten up in the milk, two and onehalf cups of flour with two rounding teaspoons of cocoa sifted with it. This batter will make four layers, two white and two dark. Don’t beat batter ton hard. For icing use one and one-half cups sugar, one cup cream, butter size of walnut. Cook and spread between layers and on top. Mrs. Ross Bellows, 41 Schiller St., City. TROPICAL CAKE One-fourth pound butter, one pound granulated sugar, one and one-fourth cups milk, two teaspoons lemon extract, four eggs, four cups flour, five teaspoons baking powder. Cream butter and sugar, add milk and extract. Stir in flour and baking powder sifted together. Add eggs one at a time, beating five minutes after each addition. Bake in layers in moderate oven. Put layers together and ice top of cake with following icing: One-half cup drained crushed pineapple, one-half cup finely chopped bananas, three tablespoons of cream. Mix together and add enough powdered sugar tq make a medium thick icing. Mrs. F. C. Rosemeyer, 22 N. Garfield Ave., city. LADY FINGERS Whip whites of eight eggs to firm snow. Beat yolks up with six ounces of powdered sugar. Then mix together with six ounces of sifted flour and when well blended stir in half a pint of rose or orange flower water. Stir together for some time. Have ready tin plates rubbed with white wax. Take a funnel with three or four tubes, fill it with the paste and press out the cakes upon the plates to the size and length of a finger. Grate white sugar over each, let lay until the sugar melts and they shine. Bake in moderate oven. When cool remove from tins and place in couples by the backs.

Matrons —> of Capitol Dairies tell us our cottage cheese is the best they have Telephones 1 . 1 Webster ever tasted. {3°1 8 1 f ft that the name implies '* CAPITOL Jlk .MJLK Dairies • Inc,

The cakes may be formed with a spoon on sheets of writing paper. Miss Geneva Johnson, 614 W. Plume St., Thorntown, Indf. WATERMELON CAKE For white part, use two cups pulverized sugar, two-thirds cup butter, two-thirds cup sweet milk, three cups of flour, whites of five eggs, one tablespoon of baking powder-. Red part is made of one cup red sugar sand, one-third cup butter, two cups flour, yolks of five eggs, one and one-half pound of raisins, one tablespoon baking powder. Put red part in center of pan and white part on the outside. Bake in moderate oven. Mrs. R. W. Ginsberg, 202 S. Emerson Ave., City. PEACH BLOSSOM CAKE Stir one cup pulverized sugar and one-half 'cup butter together until like thick cream; beat the whites of three eggs, add one cup of flour, mixed with two teaspoons baking powder, stir well, then add one-half teaspoon cornstarch. Mix all well together and Just before placing in oven add one teaspoon peach extract. Bake in square tins, when done sanwich with finely grated cocoanut and pink sugar. Frost with clear icing sprinkled with pink sugar. Mrs. C. Emma Wostover, Lawrence, Ind. V CORNSTARCH CAKE . One cup sugar, one-half cup shortening, butter or vegetable fat, onehalf cup cornstarch,' one heaping cup of flour, one-half cup sweet milk, three egg whites, one teaspoon cream of tartar, one-half teaspoon k>t soda, flavoring to taste. Cream butter and sugar, sift flour, cornstarch, soda and cream of tartar and add alternately with milk. Bast add well beaten egg whites and flavoring. Bake in loaf pan in moderate oven. -, Mrs. W. R. Holding, 226 Grove St„ Greenfield, 'lnd. MARSHMALLOW CAKE One-half cup butter or substitute, one cup sugar, two and one-half cups flour, two eggs, one cup milk, three teaspoons of baking powder, one teaspoon of vanilla, pinch of salt. Cream sugar and butter and add well beaten egg yolks then milk. Sift flour, baking powder and salt, twice and add. Beat well and add vanilla, folding in gently the stiffly beaten whites of the eggs. Bake in two layers pans and put together with marshmaljow fillirig made from twelve marshmallows, two tablespoons of boiling water, threefourths cup of sugar, one-fourthi cup of milk, one teaspoon vanilla. Melt the marshmallows in a double boiler, add the boiling water and cook until smooth. Put sugar and milk in sauce pan and let Txnl for six minutes without stirring. Add this* syrup to cooked marshmallows, stirring thoroughly add vanilla and beat until cool. Spread between layers and on top of cake. Mrs. J. R. Bailies, 2101 Boulevard Place, City. ALMOND CAKE One pound powdered sugar, onefourth pound ground almonds, eight eggs, two cups bread crumbs, onehalf teaspoon cloves, one teaspoon allspice, one teaspoon baking powder, one teaspoon tropical flavoring, or any other; two tablespoons of water. Mix yolks. of eggs with sugar, add water and flavoring; mix spices with bread crumbs, nuts and baking powder and add to cake with the beaten whites of eggs. Fold all together and bake in two layers. For filling, make a custard of one cup of milk, one egg, two tablespoons of cornstarch or flour. Flavor with almond. Mrs. Otto H. Schulz, 4651 Rookwood Ave., City. CHINESE HARDTACK-CAKE One tablespoon butter, one cup sugar, three eggs, one teaspoon baking powder, one cup flour, one tablespoon lemon juice, one cup dates, one cup nut meats, pecans or Eng-

1927 SPRING FRIES Milk Fel, Plump and Juicy Dressed Free MILLISER’S 11 N. West Bt. MAln 6994 2 Doors North Wash. St.

lish walnuts. Follow the usual method of mixing cakes and bake in moderate oven thirty minutes. Mrs. Harry Turner, 942 N. Seville Ave., city. VELVET LUNCH CAKE One-half cup butter, one cup sugar, one cup sour milk, one teaspoon soda, one egg, two cups flour, one cooking spoon of molasses, one teaspoon cinnamon, one quarter teaspoon cloves, one quarter teaspoon nutmeg. Mix ingredients as given and bake in moderate oven. Mrs. L. O. Patton, Darlington, Ind. MAPLE LAYER CAKE Cream one-half cup shortening and one cup sugar, add two egg yolks and one teaspoon of vanilla and mix well. Add three-fcurths cup milk slowly, stirring until smooth. Sift two cups flour, three level teaspoons of baking powder and onefourth teaspoon of salt together, add half to mixture, theft half of two beaten egg whites and remainder of flour, stirring after each addition. Stir in the rest of whites ar.d bake in two greased layer tins, leaving one-third of the batter in the bowl. To this add one ounce melted chocolate for middle layer. Bake in moderate oven about fifteen minutes. Put this together with maple icing made by boiling one cup maple syrup without stirring until It spins a thread, then add this syrup slowly to stiffly beaten whites of two eggs. Beat until stiff enough to spread. Sprinkle cocoanut between layers and on top. Mrs. Edila J. Cox, Z'.Zd Guilford Ave., city. LILY CAKE One-third cup butter, one cup sugar, one-half cup milk, one and three-fourths cups flour, two and one-half teaspoons of baking powder, One-third teaspoon of lemon extract, two thirds teaspoon of vanilla, four egg' whites. Cream butter and sugar, add the milk and flavoring, then the flour, sifted with baking powder, and beat well. Last add well beaten whites of eggs and bake, in layers for twenty minutes. Ice with marshmallow filling made from one and three-fourths cups white sugar, one-eighth teaspoon salt, onehalf cup water, one-half cup marshmallows, whites of three eggs. Mix sugar, salt and water, add marshmallows and boil until syrup spins a thread, then add slowly to beaten egg whites, and beat until firm enough to spread. Mrs. Mae Hendren, !)03 Riley Ave., Greenfield, Ind. PINK AND WHITE NIT CAKE Two scant cups granulated sugar, i one-half cup shortening, one and i one-fourth cups sweet milk, whites j of three eggs, three and one-third | cups flour, two heaping teaspoons of j baking powder, one teaspoon of vanilla, one cup hickory nuts, one-fourth I teaspoon fruit coloring. Cream short- j ening and vanilla, then add to sugar j and cream again. Stir in milk and flour alternately with baking powder sifted in last cup of flour. Fold in beaten egg whiles and nuts, which have been dredged in flour. Fill two I layer cake pans with white dough 1

Nowhere in the city can you purchase meats of finer quality than at Kroger Stores. Let one of our meat markets supply you with your Sunday dinner cut and this fact will be evident.

SMOKED _ picnics ♦ ——— Kingan’s Sugar Cured. A Real Value Lb. VEAL SHOULDER ROAST - - Lb. 22c VEAL BREAST or neck 1,. ISc VEAL CHOPS CHOICE RIB Lb. 30c VEAL CUTLETS - - - l4oc Choice CHUCK SHOULDER ROAST - ROAST Lb. 19 c Lb>2^ c I • Chickens 1927 R BROILERS 49 PORK LOINS WHOLE or HALF Lb. 25c FRESH PICNICS, whole Lb. ✓ Pork Sausage Link or Country Style Lb. 2^C

THE INDIANAPOLIS TIMES

and add fruit coloring to third layer. Bake in moderate oven. For frosting boil one scant pint of sugar until it forms a hard thread. Add slowly to the beaten whites of two eggs. Flavor with vanilla and beat until proper consistency to Ice cake. Fruit coloring may be added if pink frosting is desired. Mrs. Maude E. Ridgeway, 2842 N. Olncy St., city. HICKORY NUT CAKE ‘One cup butter, two and one-half cups sugar, one cup milk, five eggs, three and one-half cups flour, two teaspoons bakingr powder, one pint hickory nuts, one-half pound citron, one pound raisins, one ounco each of candied orange and lemon peel. Bake in loaf forty-five minutes. Esther Holland, Box 420 Rnachdale, Ind. ICE CREAM CAKE One cup granulaed sugar, one-half cup buter, four egg whites, beaten stiff, two teaspoons baking powder, one cup milk, two cups flour and one jeaspoon vanilla. Cream sugar and butter, add egg whites and baking powder, then flour and milk, alternately, last the vanilla. Put in cold oven and let rise with heat for eight minutes and turn gas down and let bake until done. Makes two layers. Putting cake tn cold oven will make it rise, even across the top. Mrs. Fred H. Auch, 2815 E. Sl* teenth St., City. JAM FRUIT CAKE Three scant cups brown sugar, two scant cups butter or substitute, one pound seeded raisins, one-half pound dates cut fine, one cup Ehglish walnuts, chopped fine; on© cup of any kind of jam, one teaspoon each of cloves, cinnamon, nutmeg and allspice; one-half cup buttermilk, one level teaspoon each soda and baking powder, three cups of flour, three eggs. Beat all ingredients together. Bake in a loaf. Combine as any ordinary*fruit cake. Put

6 FISH . BOSTON Lb. IWC . '...Lb. ICc ) ia Pink 5,.„ • W 1 9y 2C Open Large Pound Can £ JL. \ Saturday US < un.it. 8 CaiMl * Till 9 P. M. WILLIS FISH CO. 238 Massachusetts Ave. First Block

in cold oven, turn on gas full. Let it get hot. Turn down somo and then bake for one and one-half hours or until a straw comes out clean. • Mrs. P. B. McHaffey, N. Gale St., city. DOLLY MADISON CAKE Cream one-fourth cup butter with one and one-half cups sugar. Sift ,*hree cups flour teaspoons baking powder and add alternately with one cup milk. Add one-half teaspoon vanilla fold in three stiffly beaten egg whites, pour in two greased layer cake pans’ and bake fifteen minutes In moderate oven. For the dark part, cream one-half cup butter and two cups brown sugar. Add four well beaten egg yolks, beat three minutes, add ore-half pound raisins and one-half pound currants. Sift together three and one-half cups flour, four teaspoons baking powder and two teaspoons mixed ground spice, add alternately with one cup milk, pour in three (Turn to Page 21)

Sell

Indianapolis g* Food Markets

CLIFTON ■ fck jaAfe. flour 24Lbsack 83* Country Club, SACK 95c GUARANTEED FRESH COUNTRY CLUB EGGS Butter Do*. - 45 c Lb. ONE N DOZEN LI P 2S|c .OLEO IQc j TO CARTON WONDERNUT. LB. * SUGAR sssis *1.65 RICE Biirsi,™ 3 lbs. 20c BEANS 321 c Mi __ ja wpfc. GINGER _ BETHESDA Canada Drv ale:i2 -° z - iSc bounce ioc .a#'* BOTTLE BOTTLE macaroni country club 1* lIIJ OR Oc macaroni or mm SPAGHETTI. Pkg. ** w SPAGHETTI, PKG. S Crackers *• 12c CLIFTON PURE BRAND REFINED Peaches LARD LARGK CAN IN OIN X SYRUP *s Can | ; Lbs. 25 Corn Flakes JSL. 10. S W iLf** COUNTRY CLUB rfftk fIF K1I1J& tall cans Caas Xfjjl© Campbell's 1 - 5 29c Luvtci Beani& *.■>■ .1, He Ok ff Agron KRO G E It'S—Y OUR * JS& H rWI money back if you . . Mb MAil 1 21/ 2 Lb. Can * COUNTRY CLUB zz BREAD sags = Twin Loaf 1H Lb. Split V/2 Lb. -- 8c Top Loaf -8c Pineapples 2-250 PEAS • <SBSPSi& Lb. 10c Strawberries FANCY Qt. 22c Bananas Oranges LARGE, FANCY FRUIT , ■ 260 SIZE 3 Lb ‘-2©c , fresh SPIMACH 2 w*. 15c ICEBERG LETTUCE Lbs. lie f WHITE or RED RADISHES 3 for 10c new bunch CARROTS Bunch 5c POTATOES I V. S. No. 1 15 Lbs. 57c r New Triumphs Sweets 5 Lbs. for 25C ’ I 5 Lbs. for 19c Country Club Foods Equal the Best and Always Sell for Less

MAY 20, 1927.