Indianapolis Times, Volume 39, Number 20, Indianapolis, Marion County, 3 June 1927 — Page 16

PAGE 16

Pineapple Good Dish, Times Readers Prove

Send in your best recipes for cook,ies. This is the season for picnic lunches, and no picnic basket is com< plete without an assortment of little fancy cookies to satisfy the ravenous appetite one has when spending a day in the big out-of-doors. The small cakes are easily carried in the lunch basket and are not so likely to crush as the large soft cakes. Are your favorite cookies made with raisins, nuts, jam or candied fruits? Send in your re'cipe before Tuesday night to the Recipe Editor of The Times and you may be among the winners of the SI.OO prizes. Just one recipe from one person will be accepted. Write on one side of sheet only. Below are the prize winners for Pineapple recipes: PINEAPPLE PRESERVES Pare pineapple, then cut in slices, chips or quarters. Weigh the fruit and to each pound, add one cup of water. Cover i.t, and set over the fire. Let the fruit boil gently until tender: then take up with a skimmer and place in a dish. Add to the water a pound of sugar for each pound of fruit. Stir until dissolved, then put tjie pineapple in, cover and let boil gently until transparent; then take it out and let cool. Put in glass jars. Let syrup boil until it is a thick syrup, and when nearly cool pour it over the fruit. Seal. Mrs. Otto Schultz, 4651 Rookwood Ave. PINEAPPLE APPLES Core the desired number of apples. Fill each of them with drained crushed pineapple, a tablespoon of •sugar and a teaspoon of butter and bake in pineapple juice. Mrs. D. B. Dunham, R. R. O. Box 73, Indianapolis. DUCHESS CREAM In a double boiler cook one-half _gup tapioca until soft and clear in three and one-half cups of boiling ,;\Vater with'a few grains of salt. Cool and add one cupful grated pineapple, juice of one lent on, the shredded pulp of one or two oranges and one cup. of sugar. Mix together well and serve very cold with sweetened whipped cream. Mrs. Loueiia M. Berry, Greencastle, Ind., R. R- •?. PINEAPPLE FRITTERS One egg, one cup flour, one-half cup milk, one-eighth teaspoon salt, one teaspoon oil or melted butter, one teaspoon baking powder. Mix all but baking powder until very smooth. Add baking powder. Dip slices of pineapple in this batter and drop into deep hot fat. Fry until golden brown. Drain on absorbent paper. Dust with powdered sugar and serve hot> Martha White, 322 Koehne St., Indianapolis. PINEAPPLE AND CELERY SALAD Mix equal parts of fresh diced pineapple, chopped green sweet peppers and celery. Mix with mayonnaise or French dressing and serve in peppers shells arranged on a bed of lettuce. For the dressing use threefourths cup of salad oil, one-fourth cup vinegar and onion juice to flavor, one teaspoon salt and a dash of pepper and paprika. Beat until creamy. Mary E. Winney, General Delivery, Briglitwood, City. PINEAPPLE CHARLOTTE Line inside of a baking dish with strips of bread and butter (omit crusts). Spread over it a layer of apricot jam and sprinkle with a few drops of lemon juice. Next put in a layer of shredded pineapple sprinkled with powdered sugar. Repeat the layers of jam and pineapple alternately until the dish ,is full. Cover with more bredd and butter and bake twenty minutes in.a moderate oven. Serve warm with cream. Mrs. Bernice Meehan, 422 Congress Ave., Indianapolis. PINEAPPLE NUT SALAD One cup, shredded pineapple (frpsh or canned),, one cup broken- nut meats -afi'd French dressing, six tomatoes, and mayonnaise and salt to taste. Mix Shredded pineapple with nut meats and stand in French dressing on ice. Peel and cut off the tops of each tomato to he used except a strip, to form a handle. Carefully scoop out the centers and fill with the pineapple and nuts. Place one teaspoon of mayonnaise on top of each basket. This salad requires a liberal amount of salt. Mrs. Howard Brebberman, 1533 S. Randolph St., City. *r • BAKED PINEAPPLE PUDDING Make a cream with one nnct.onehalf cups of sugar, one tablespoon cornstarch, yolks of three 1 eggs, a pinch of salt and one and ,one-half cups of sweet milk. Cook • until thick and beat until smooth. Use qne medium sized fresh pineapple

/3ehind Capitol milk is the necessary knowledge of how to protect the purity and quality of ‘Telephones ■. Webster our products. /5018 X 16843 C4H that the name implies” GpPITOI. JgTmiut Dairies • Im

peeled and diced. Let stand on ice covered with sugar until a syrup is formed. Place a layer of diced pineapple on the bottom of a buttered baking dish, then a layer of vanilla wafers and pour part of the cream over this. Repeat until all of the cream is used. Top with chopped marshmallows and bake in a moderate oven one half hour. Mrs. J. A. Wilson, 2626 Brookside Ave., Indianapolis. PINEAPPLE MILK PUNCH One cup shredded pineapple, ono small lemon, one quart milk, one sugar, one small lump ice. Mix pineapple with lemon juice and sugar and simmer a few minutes. Let cool. Add the milk and strain through a fine sieve. Add ice and serve. Mrs. Goldie Goble, 560 W. Morris St., Indianapolis. COMBINATION PIE Line a pie dish with rich pastry. Fill with one cup crushed pineapple and one cup strawberries mixed. Beat one egg and add one tablespoon flour and three-fourths cup sugar which have been mixed together. Pour this over the fruit and bake with strips of pastry placed lattice style across top. Mrs. Gertrude Apple, Fortville, Ind. PINEAPPLE DESSERT Place one slice of pineapple on a lettuce leaf. Place a spoonful of strawberry gelatine in the center. Put a heaping tablespoon of whipped j cream on top and sprinkle with i shredded cocoanut. Top with a 4 maraschino cherry. Serve with 1 cheese niblets. Lucille M. Neely, 610 N. Temple Ave. PINEAPPLE APRICOT SAUCE I One-half cup butter, one and onehalf cups powdered sugar, onefourth cup apricot pulp, one-fnurtn of pineapple (grated), one egg white. Cream butter and gradually add sugar, then the beaten white of the egg. Add fruit gradually, so that no searation will occur. Use on cakes, puddings or ice cream. Gayle Rusie, Mooresville, Ind., W. South St. PINEAPPLE CARROT SALAD One pineapple grated, six large carrots grated, one box of lemon gelatine. Pour one pint of boiling water over the gelatine and when it begins to jell, whip and add grated pineapple and carrots. Put on ice. When firm serve with whipped cream salad dressing on lettuce leaf. Mrs. M. T. Hamblen, 1741 Lambert St., CityPINEAPPLE SPONGE PIE Two cups grated pineappple, two eggs, two tablespoons melted butter, one tablespoon cornstarch, one cup sugar, one-third ‘easpoon lemon extract. Beat the egg yolks, add sugar mixed with cornstarch, add to this pineapple with lemon extract and melted butter. Cut and fold in the stiffly beaten white of eggs. Pour into plate lined with uncooked pastry'and bake until set, or about twenty minutes. Ruby Calvert, 119 W. South St., Mooresville, Ind. CANNED PINEAPPLE Cut pineapple into slices of desired thickness. Pare the slices of and remove eyes and blanch five minutes in boiling water in a wire basket or cheesecloth bag. Then dip in cold water. Pack in hot, sterilized jnrs with new rubbers on them. Fill cans with syrup made of three cups of sugar and two cups of boiling water. Boil syrup four minutes. Place lids on cans (not too tight.) Place jars in hot water and cook thirty minutes. Remove jars from water and tighten lids. Press edges down with back of knife and set away to cool. Mrs. Irene Hulse, Bridgeport, Ind. PINEAPPLE STUFFING FOR ROAST OR FOWL Chop together one onion, one carrot, one-half cup celery and two sprigs parsley. Fry gently in a little salad oil until onions are yellowed. Add one cup cooked rice, three level teaspoons salt, one level teaspoon pepper, one level teaspoon paprika, one-half teaspoon cloves ahd cook for a moment longer. Then Odd one cup drained crushed pineapple, one-half cup raisins and two

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I i • f. . t -' ~

That’s what the Spaniards exclaim when they gaze on beautiful Pilar de Rivera, the dirtator’s daughter. Os her father they have diverse opinions, according to their politics, but they agree that the Senorita is ver\ ver* beootiful!

cups fresh bread crumbs. Blend together. Mrs. CltsHes R Ettinger, 629 N. Colorado Ave., City. PINEAPPLE AND CABBAGE SALAD Shred cabbage very fine and mix with equal parts of pineapple cut into small pieces. Mix with a dressing made of one cup whipped cream, two hard boiled egg yolks rubbed to a smooth paste, one-half level teaspoon salt, one-fourth level teaspoon mustard, one tablespoon vinegar and one-sixteenth level teaspoon pepper. Mrs. Pearl Nichols, 1132 S. West St., Indianapolis. PINEAPPLE TAPIOCA One-third cup tapioca, two cups water, three-fourths cup sugar, juice of one lemon, one cup grated pineapple, two eggs. Cook tapioca in water slightly salted until it is dissolved. Then cook In double boiler until soft, add sugar, lemon juice and pineapple. Fold in the egg whites beaten stiff and cook two or three minutes more. Serve with whipped .cream. Mrs. A. C. Burge, caree of R. K., Box 68 C, Indianapolis. PINEAPPLE AND CREAM CHEESE SALAD One can pineapple sliced, one pound cream cheese, one green pepper. Drain anc'. chill pineapple.

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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 meat and this fact ivill be evident.

6&1 IROSISt SHOULDER kbe 22C VEAL CUTLETS Lb. 40c VEAL CHOPS Choice Rib Lb. 30c

CHOICE BEEF Chuck ROAST Lb. 20C

Pork Loins Whole or Half Lb. 25C Fresh Picnics Lb. 16c Cooked Corned Beef Lb. 30c Boiled Ham, Sliced Pimento Minced Ham Lb. 25c Baked Loaf, Sliced Lb. 25c

CHICKEHS

YOUNG HENS

Remove the core and parboil the j pepper for five minutes. Chop fine. Make cream cheese into tiny balls. 'Serve on a lettuce leaf one slice of pineapple, one cheese ball in center, and sprinkle one-half teaspoon of chopped pepper over the salad. Serve with French or mayonnaise dressing. Mrs. Celia Burgan, 1412 Montcalm St., City. PINEAPPLE PUDDING Two cups of crushed pineapple (canned or fresh), one cup of sugar, one-half box of gelatine, one pint of thick cream beaten until stiff. Cook the pineapple with a half cup of sugar for twenty minutes, then add gelatine, which has been dissolved in half cup of cold water, and stir the mixture until it cools and thick-, ens. Beat in the remaining sugar

“ghats* 1 * The Finest Quality In the Big 31b. Can Jhe 3mal Choice ‘/millions Hop Flavor or Plain A At Your Dealer

/ SMOKED—SUGAR CURED \ PICNICS **• 17 X /2C BREAKFAST BACON S. 3-Lb. Piece or More, Lb., 29c /

THE INDIANAPOLIS TIMES

and cream. Put in a mold and set on ice to harden. Mrs. Carrie Marco, 2017 Ashland Ave., Indianapolis. PORCH PRIVACY If your neighbors look into your screened porch too searchingly, a thin of light paint over the screening will insure privacy. TIRED EYES To rest eyes after a weary day, bathe them in as hot water as you can stand, then cold. Repeat and then lie down with a cold compact on them. MIRROR USES A big mirror placed in a dull corner will brighten up the room and enlarge it.

CHOICE CUTS Shoulder ROAST Lb. 24 C

FULL DRESSED 1927 BROILERS

Lb. 40c

Lb*

Markets j §3info<ie§^piS

HEAVY ICED ROUND Layer Cakes - 29 Assorted Flavors, a Regular 35c Value / Pound Cakes Each 19c FRESH \** f °r W MILK •6c 10c \_S*/ WJP COUNTRY CLUB ImlOLik B “r 3^ s 2fii c DVTTTVII COUNTRY CLUB Lb. JL JL £afi£m ALWAYS FRESH AND SWEET *#3?^ ‘W TO Clifton OAa Country Club, ACfdk JT LvUA 24-lb. sack 24-lb. sack SALMON TALL CANS PINK for 25c CAKES s m^p a s roon .. Eb. 17c taffy *'bars 17c 4g*9 GUARANTEED FRESH XtWWS) ZSESSS 25c Do *-2 1

S \ / r >v \sr c : v.) / , \ '?>" ■ / \ <l. / CRACKERS ■ssr -10 c Kroger Chips 2 25* Cantaloupes 2 - 25* CALIFORNIA Oranges 252 Size 23c Doz. \ 288 Size 15c Doz. —(*7>/ Lettuce $C sg*\ /Qn / FRESH \ / Asparagus 2 Bunches 15c \ / NEW TRIUMPH % % Potatoes sis4^2s* Carrots 3-10 BEETS 2 15 Young SPINACH 2*. 15c Bananas Hi 3 Lbs. 20c

JUNE 3, 1927