Indianapolis Times, Volume 39, Number 14, Indianapolis, Marion County, 27 May 1927 — Page 16

PAGE 16

PRIZE METHOD FOR FIXING CHEESE

Judges Choose Twenty Best Recipes for Preparing Favorite Dish —What Is Your Favorite Way to Serve Pineapple? Send in One.

Cheese day in The Times recipe department today has been the occasion for several hundred fine recipes being sent in by readers. The twenty to receive the prize of one dollar are printed in today’s paper.

Next Friday will be pineapple day as this is pineapple season. What is your favorite method of preparing this cooling, refreshing fruit? Do you use pineapple in salad, for desert, in cakes or with vegetables? If you have an especially good recipe for preparing pineapple send it in by Tuesday night to the Recipe Editor, Indianapolis Times and perhaps it will win one of the dollar prizes. Write on one side of the paper only. Just one recipe from one person will be accepted each week. Each day of the week The Times prints one prize miscellaneous recipe. They may be mailed to The Times any time in the week. Send in your .favorite recipe, for any dish or for pineapple day. Here are the prize winners for cheese: CHEESE CRABAPPI.ES Put through fine knives of food chopper one pound of cream cheese, one small can pimentoes. Mix thoroughly with one-half teaspoon salt, one-half teaspoon sugar. Use enough sweet or sour cream to moisten so mixture may be made in form of small crabapple. After shaping, stick a clove in, one end of apple for the blossom end, and on the other end put a clove, large end first, for the stem. Serve on lettuce leaf with any kind of salad, or with apple pie. The mixture can also be used between crackers for sandwiches. Lawrence White, Franklin, Ind., C of Cotton White.

SARDINE RAREBIT Bring to boil one cuyp of cream, one cup, cream cheese and one tablespoon of butter, adding dashes of paprika, salt and mustard. When boiling add one box of boneless sardines mashed fine, and two eggs beaten light. Cook a minute or two, then serve on crackers. Mrs. William Pogue, 406 E. Broadway, Danville, Ind. CHEESE CARROTS Soften and moisten yellow cream cheese with a little cream. Season with salt and roll in shape of small carrots. Place sprig of parsley in the end of carrot and serve with salads for a garnish or with salted wafers with soups. Mltia Helen Stephenson, Darlington, Ind. CHEESE AND KIPPERED SALMON Put into casserole a layer of crumbs, a layer of salmon and a layer of cream cheese. Repeat until onehalf pound of each is used. Finish filling casserole with cheese. Pour enough sweet milk over all to moisten well. Bake in moderate oven onehalf hour. Mrs. A. E. Strayer, 2421 N. Gale St., City. CHEESE APPLE PIE Line a pie pan with good rich pastry, pare and quarter enough good cooking apples to fill crust. Over all pour one cup sugar, dot with butter, using one tablespoon, sprinkle with nutmeg and grate over all onefourth pound of Cream cheese. Bake about twenty minutes in medium oven then bake three minutes in hot oven to brown. Mrs. ,J. J. Noonan, R. R. 1, Trafalgar, Ind. CHEESE PINWHEELS Two cups of flour, two teaspoons of baking powder, one-half tablespoon of salt, three tablespoons of fat, one-half cup milk, one cup grated American cheese, paprika. Mix and sift the dry ingredients, rub in the fat and add enough milk to make a dough which will roll. Roll in an oblong piece, onehalf inch thick, and sprinkle with cheese and paprika. Roll lengthways, cut into inch pieces and bake in greased muffin pans for twelve to fifteen minutes in a hot oven. Mrs. J. E. Meehan, 422 Congress Ave., City. EGGS FLORENTINE In bottom of buttered baking dish or casserole spread a layer of cooked spinach making depressions or nests for as many eggs as you wish, to cook. Into each nest break an egg. Cover with thick white sauce, sprinkle with grated cheese, dot with buttfr. Bake in a moderate oven until eggs are firm, usually about thirty minutes. Marion McNeil, 2824 Jackson St., City. CHEESE ROULETTES Season with salt and cayenne a

(grocers —> ... who sell Capitol milk know that its high quality provides health protection for their patrons. {ssil that the name implies rs CAPITOL jlfpk AAILK Dairies •!&

cup of dry grated cheese, preferably Parmesan. Whip the whites of three eggs stiff and mix in the cheese. Flour the hands and mold the mixture into balls the size of walnuts. Drop into boiling fat and fry to a golden brown. Lay on crumpled paper to absorb the grease. Serve hot. Mrs. Otto H. Schultz, 4651 Rookwood Ave., City. CHEESE PUFFS Two well beaten eggs, threefourths cup of flour, one-halif cup grated cheese. Salt and pepper to taste, one level teaspoon baking powder, three-fourths cup milk and frying fat. Beat the eggs well and add milk. Sift together the flour, baking powder and seasoning. Add the cheese and mix to a stiff batter with the milk and eggs. Beat well and drop by spoonfulls into hot fat. Fry golden brown, drain and serve. Mrs. Clyde B. Richmond, 1235 Naomi St., City. CHEESE GINGERBREAD One cup molasses, one-fourth pound cream cheese, rubbed through grater, one-half cup sugar, two cups flour, one teaspoon soda, two teaspoons ginger, one-half teaspoon salt, three-fourths cup of water. Rub the cheese and sugar together, add molasses, place in double boiler and stir until cheese is melted. Remove to a mixing bowl and add dry materials, which have been mixed and sifted, alternately with water. Bake in buttered muffin tins. Mrs. Glen Brinson, 2244 Boyd Ave., City. COMBINATION SALAD One head lettuce, cut medium fine. Place on six individual salad plates. Over this spread one tablespoon of mayonnaise, then two slices of tomato and one teaspoon of cottage cheese on each slice of tomato. Mrs. Earl Bensen, Walton, Ind. CHEESE IX)AF 1 \ One pound of cheese, one-fourth cup pecan meats, two medium sized pimentoes, one-half cup whipped cream. Add enough salad dressing so that the mixture will shape into a loaf. Place on oiled paper in mould. Pack loaf into mould and place on ice three hours before serving. Mrs. David Douglas, Plainfield, Ind.

CHEESE AND EGG TOAST Toast six slices of bread on one side, then place slice of cheese on each and place in broiler oven until cheese is soft. Then fry six eggs partly done and place on cheese and toast. Season with salt and pepper and put in oven to get firm. Serve at once. Mrs. Charles Kemker, R. R. *, Osgood, Ind. MACARONI RING - Drop one package of broken macaroni in boiling salted water, and cook until tender and drain. Add two tablespoons melted butter, two-thirds cup cream diluted with one-third cup water, to the beaten yolks of three eggs, add one-half teaspoon each of salt and white pepper, and a dash of paprika, and one cup grated cheese. Mix with the macaroni. Fold in the stiffly beaten whites of three eggs, pour into a ring form, set in a pan of hot and bake about one-half hour in a moderate oven. Turn out on a serving dish, and fill the center with creamed crab meat. Creamed shrimp or chicken may be substituted for the crab meat if desired. M. Plunkett, 411 Hanover Ave., Aurora, Ind. CHEESE SANDWICH FILLING One-half pound of grated cream cheese, two hard boiled eggs, chopped. Prepare a sauce of one beaten egg, one tablespoon of flour, one-half cup sweet milk, one teaspoon of salt, one tablespoon of sugar, mix and cook in double boiler until It thickens. Then add one-half cup vinegar, the cheese and egg and let come to boil once more. Cool and add one-half of a small can of pimentoes chopped fine. Mrs. William Colvert, 300 Brady St., Attica, Ind. MEXICAN RABBIT Melt two tablespoons of butter, add two tablespoons of chopped green pepper, one tablespoon of finely chopped onion and cook slowly for

Ship Carving His Hobby

,3*' - **".-• . I,— up

David M. Karns and one of liis hand-carved ships. Boat carving Ls the latest activihy of David M. Karns, 75, of 3861 N. New Jersey St.

Karns is an excellent draughtsman, and architect. He paints in oils and water colors and he carves in wood —beautiful objects that go into art exhibits. % He is a sculptor. Several marble busts of his grace homes of wealth in this country. He plays the violin and several other musical instru-

five minutes. Add two tablespoons of flour, mix thoroughly, then add one cup sweet milk, cook one minute, add one-fourth pound grated cheese and stir until melted. Add two cups stewed tomatoes, beaten yolks of two eggs and one-half teaspoon salt. Fold in the stiffly beaten egg whites and bake thirty minutes in a moderate oven. Serve on slices of toasted bread. Mrs. Ira Van Vnlkenburg, Osgood, Ind. CELERY AND CHEESE AU GRATIS Cook two and one-half cups chopped celery in sufficient water to cover, until tender, drain, reserving one cup water as stock. Make a sauce of two tablespoons butter, two tablespoons flour, one-half teaspbon salt, one-eighth teaspoon white pepper, one cup cream, and the celery stock. Add the celery. Place half the mixture in buttered baking dish, sprinkle 'vyith one-fourth cup grated cheese, ad balance of celery mixture and another one-fourth cup ■HniHßmiH

mmmmam

WE WILL CLOSE ALL DAY MONDAY, DECORATION DAY! MAY 30th., 1927 Open Until 9:00 o’Clock Saturday Night—Be Sure to Secure Enough to Last Over the Holiday! HAMS hfii" Skinned Lb. 26c VEAL ROAST SHOUUJER u.. 22c VEAL BREAST OR NECK .... Lb., 18c RIB VEAL CHOPS Lb., 30c VEAL CUTLETS Lb., 40c LOIN VEAL CHOPS Lb., 32c' D171717 CHUCK ROAST IL 1A DLM choice beef life SHORT RIBS of prime beef Lb. 13c SHOULDER ROAST A CHOICE CUT Lb. 24c GROUND BEEF for loaf Lb. 20c CHICKENS” .48. YOUNG HENS Lb., 39c PORK LOINS orsa Lb. 24c CHOPS Lb. 28c FRESH PICNICS whole Lb. 16c FOR YOUR PICNIC LUNCH BOILED HAM SLICED Lb. 70c Minced Ham. . Lb., 25c N. E. Ham Sausage, Lb., 35c Meat Loaf.... Lb., 27c Braunschweiger .. . Lb., 30c Smoked Picnics £ <*• 19c

THE INDIANAPOLIS TIMES

ments —and his friends tell this on him. he dances jigs and clogs like a professional. His latest interest is the making of boats. "Perhaps that's partly the little boy that still lives in me," he laughs, "and of course the wide interest in boats for decorative purposes has drawn my attention to them. They're fascinating.”

cheese . Cover with buttered crumbs and a dash of paprika. Bake until golden brown. Rita Rahoult, Westport, Ind. CHEESE AIGRETTES Bring two tablespoons of butter and one-half cup of water to boiling point, then add one-half cup flour and stir until mixture leaves sides of pan. Cool but do pot allow to become cold, then add two eggs, one at a time, four tablespoons of grated cheese, salt, pepper and a little paprika and beat well. Allow to stand in a cool place half an hour. Drop by teaspoons? into hot fat and fry a golden brown. Drain and sprinkle with grated cheese, serving while hot. Mrs. R. W. Sparks. R. R. J. Box 235 D, City. HOOSIER CHEESE DISH One box spaghetti, one pound pimento cheese, three slices of bacon, (cut in small squares), one can tomatoes, one onion, small, salt and pepper to suit taste, paprika. Wash spaghetti and then boil in a quart

MANUAL CADETS LEAD Have Charge of Memorial Day Services at School Today. Cadet officers at Manual Training High School had charge of Memorial day services at the school this morning. Those on the program will be Blanchard Smith, Elmer Foster, Alfred Grannemann, Arthur Braun, Forest Beeson, Charles Burke, Wtlford Naschmeyer, David Blum and Lewis Moore. of water until soft. Drain. Add tomatoes, bacon, diced onion, salt and pepper. Bake in oven one-half hour and when nearly done cover the top with cheese which has been cut in small squares. When ready to serve sprinkle paprika over top. Mrs. Eva ShllUngford. 611 W. Fifteenth St., Anderson, Ind. NEW FOTATOKS IN CHEESE SAUCE One cup milk, one-half dozen new potatoes, two tablespoons of butter, one tablespoon of flour, two-thirds cup of grated cheese, one tablespoon of grated sweet pepper, salt. Boil the potatoes in salt water With the skins on until tender. Drain, remove the skins and dice. Put the butter in a sauce pan and when hot, add the flour. Let it cook until frothy, then add milk and cheese. When it is hot add the pepper and pour all over the potatoes. Place on the fire to reheat potatoes and serve. Mrs. J,. C. McGinnis, 4020 Cornelius Ave., City.

“CfTJIUL t,lf 0 • Quality has made it the 3ind Choice 0 /millions Hop Flavor PUJEDIBBON At Your or Plain Ucsi llrsius Dealer

1927 SPRING FRIES Milk Fed, Plump and .Juicy Dressed Free MILLISER’S 11 V. West Rt. MAIn 99t 2 Doors North Wash. St.

WE WILL CLOSE ALL DAY MONDAY, DECORATION DAY! MAY 30th, 1927 Open Until 9:00 o’Clock Saturday Night—Be Stire to Secure Enough to Last Over the Holiday! 10-Lb. Bulk 25-Lb. $ Pocket JIL pkg! Frost, 3*4® Ikg! Oomin®, SS C

Mayonnaise ,SS, 25© CHEESE CREAM Lb. 29c Pimento ia. 40c Refreshing DrinluAfl5 r 18© 10c PEANUT BUTTER Bulk,l9c KROGER'S ’ss? CHIPS JE 2 ■. 25c \ / "**) j ii'ltfS pIAIN* QUEEN v **y Low Price BANANAS DELICIOUS kbS. HOT HOUSE ICEBERG HOT HOUSE Cucumbers Lettuce Tomatoes 2 tor 25c 2 tor ise Lb. 171/2© .ae Pineapples GREEN PEAS 2 tbs. 2§e GREEN BEANS Lb. 10c Cantaloupes 2 top 35* T 1 PH No. 1 Lbs. C \°*V \ /

MAY 27, 1927