Indianapolis Times, Volume 39, Number 44, Indianapolis, Marion County, 1 July 1927 — Page 14

wnty Prize- Winning wGelatine Recipes

Hid the members of your maily like gelatine you will be inH!hese twenty best recipes for using gelatine that have been ■ the hundreds sent in and are printed in today’s Times. Hiday will be the day for you to send in your recipes for uses anything but sandwiches. Do you make pudding from bread? Or a favorite kind of dressing? Or do you use it ■tion with other dishes. Send in your best way of using it to ■Recipe Editor by next Wednesday noon. in the week except Friday the Times prints a prize recipe Hlish. A check for one dollar is mailed to each reader whose ■ printed. Mail your favorite method of fixing any dish and you of the daily prizes. Or mail a recipe for usee of bread for

Hay’s recipe page. Hire the gelatine winners. Sunshine Salad Hiackage lemon gelatine, one ■ling water, one cup grated Hie well drained, one cup cold cup grated carrot. Dis■elatine in boiling water, add H/ater. Qhill until begins to Add grated carrot and pineH. Chill in small moulds until ■ Serve on lettuce with mayoHrs. W. Spoon, 118 E. Main St., H Lemon Whip ■Soak two tablespoons of granuHted gelatine in one half cup cold Bater. When the water is absorbed ■dd three cups boiling water, one Bind one third cups sugar, a pinch ■o salt, three fourths cup lemon luice and teaspoon of grated lemon frind. Stir until sugar and gelatine sere thoroughly dissolved then cover •and set in a cool place. When the -jelly is somewhat thickened pour Jialf of it into a mixing bowl and the Jjther half in a mold or individual serving glasses— Add peaches or “bananas cut in small pieces to the jelly in the mold or serving dishes. -Whip the part in the mixing bowl until it is light and foamy. Then pile It on top of the rest of the jelly and £et away to harden. Mrs. A. F. Richmond, 604 Tenth jTfe, Columbus, Ind. Moon and Star Salad I Cook together three cups canned lomato soup, one minced onion, one ■iced green pepper, for five minutes, ■’our over three tablespoons of gelaline which has been dissolved in a little cold water. Cool, pour into Arnold (lined with sliced lemon), porm half moons of very thin slices 'fcf lemon, cut each slice in half, put these around the side of mold with two or three small, thin strips of red pimento. From each half moon form star of lemon in middle of faiold before pouring in the tomato feelatine. Let stand in refrigerator fiver night. When ready to serve turn out on flat platter, garnish with sprigs of parsley. Jospehine White, P. O. Box 113, franklin, Ind. Pineapple and Orange Jelly Soak one-half box gelatine in half cup cold water, until it softens. Add ©ne cup of boiling water, juice of One lemon, one cup of sugar, one pint of orange juice; stir until the sugar is dissolved; strain into a border mold and chill; then unmold, fill center with thinly sliced pineapple and arrange candied orange peel straws about the outside. Serve With whipped cream and pulverized sugar. - Mrs. Margaret Hughelle, Stines■ttle, Ind. H Jellied Meat Loaf ■ Crok a marrow soup, bone until Beat falls from bone when done. Wave three cups beef stock, shred Rie meat, add one tablespoon ground ■age, one teaspoon pepper, salt to Haste. Reheat and pour over three Hablespoons of gelatine which has Been dissolved in three tablespoons rwnegar. Leave on ice over night, ■slice thin and serve ice cold with Ife Slice of cold tomato with each slice, slice. * Ellen Noonan, R. F. D. 1, Trafalgar, Ind. Jellied Ham Soak tablespoon gelatine In two tablespoons cold water and dissolve in <sne pint of hot stock. Mix one pound of cold boiled ham, diced, one can pimento cut fine, three tablespoons minced pickle, one bay leaf, gne slice onion and two cloves. Turn into mold slightly greased. Pour gelatine mixture stock over all. The sides of the mold may be lined with sjices of lemon or cold boiled egg. When the jelly is cold and set, dip the mold into boiling water for an ipstant and turn the meat onto a platter. Serve with a garnish of lettuce or parsley. g Mrs. John Kivett, 360 N. Wayne St., Martinsville, Ind. Banana Cantaloupe Soak one-half box gelatine in onehalf cup cold water; beat the whites of two eggs until light, add onefourth cup powered sugar and add this mixture to the gelatine and place over fire. When the gelatine is thoroughly dissolved add the pulp of four bananas and one tablespoon lemon juice and one half cup granplated sugar. Fold in one-half

II f apitol Dairies Salesmen ||| are proud of their positions H because they are proud of m * the products delivered to a II constantly growing list of mp h < mts customers. gH43 i CHI that the name implies n KmpiTOL Dairies • Inc. Hp

pint whipped cream. Have molds ready, chill and when ready to serve place on iced cantaloupe rings. Mrs. William V. Van Dorm, Plainfield, Ind. Peach Surprise Soak one envelope of gelatine in one cup cold water five minutes. Add one and one half cups boiling water and stir until dissolved. When it begins to set add one fourth cup lemon juice, one cup cooked peaches and one half cup chopped nuts. Put in a long narrow bread pan to harden. When set cut in slices and serve on slices of sponge cake and garnish with whipped cream. Mrs. W. C. Beach, Osgood, Ind. Binola Dissolve one half box gelatine in three tablespoons of cold water. Add a scant half cup of hot water. Place on stove and stir until gelatine is thoroughly dissolved. Then cool, add six tablespoons sugar, one teaspoon vanilla and the whites of six eggs well beaten. Stir until it begins to jell, then add fruit and nuts which have been prepared by cutting one fourth pound of candied cherries in halves, dice three bananas and chop one-half pound of English walnut meats. Pour into narrow pan and chill. Slice as ice cream. Juanita Grantham, 1706 Lexington Ave., city. Gelatine Dessert One shredded orange, one shredded pineapple, two large bananas, one cup sugar, juice of one lemon, one box of strawberry gelatine dissolved in one pint of boiling water. Mix thoroughly and set in a cool place until solid. Mrs. W. S. Shuck, R. R. 1, Coatsviille, Ind. Glorified Rice Mix one* pint cream whipped with one cup powdered sugar, one-half box gelatine, soaked in two tablespoons cold water. Add one-half cup heated pineapple juice and cool until syrup is formed. Then add one cup boiled rice, one cup pineapple, and one-fourth cup maraschino cherries cut up. Put in a loaf pan and set on ice. When ready to serve, cut in slices and serve with whipped • cream, flavored with vanilla. Mrs. Pansy Deßolt, 832 W. Fourth St., Anderson, Ind. "Venetian Mousse Melt two squares chocolate add onehalf cup powered sugar and one cup of cream gradually. Stir over fire until it boils. Then add three fourths tablespoon of powdered gelatine dissolved in three tablespoons of vanilla. Strain into bowl set into ice water and stir until it thickens. Then fold in two cups of cream whipped. Mold and pack in one part salt and two parts ice and let stand four hours. Naomi R. Goble, 538 ,W. Jones St., City. / Chocolate Blanc Mange Soak one envelope of granulated gelatine in one-half cup cold water for five minutes. Boil one quart sweet milk with one cup granulated sugar, a pinch of salt and two squares of chocolate for five minutes Then add the dissolved gelatine stirring constantly until well mixed. Flavor with vanilla and pour into individaual molds. When cold serve with whipped cream. Ground almonds sprinkled on top just before putting on the cream is a fine addition. Mary E. P s Lipes, Middletown, Ind. Judge Peter’s Pudding Three-fourths box gelatine, two oranges, six figs, two lemons, ten English walnuts. Dissolve gelatine in one half pint boiling water, add juice of two lemons, two cups of powered sugar, strain and let it' stand until it begins to thicken. Stir in the fruit cut into small pieces and the nut meats chopped fine. Pour into mold and let thicken. Serve 1 - with whipped cream. Mrs. J. H. Newman, 989 E. Washington St., Martinsville, Ind. Aspic Jelly Two quarts consomme, one tablespoon lemon juice, two tablespoons granulated gelatine, one-half cup hot water. Boil consomme with lemon juice until reduced to one

quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consomme, strain and use as a mold for fish, meats and salads. It is necessary that the consomme be highly seasoned as the success of the aspic depends on the flavors. Miss Adelaide Cohn, 3527 College Ave., City. Apricot Whip One package gelatine, two cups apricot pulp, one cup water, one cup egg whites. Dissolve gelatine in boiling water. Let cool, add pulp and beat until fluffy, fold in beaten whites and pour into cups or molds. Serve with whipped cream on top. Mrs. Ben Powey, R. R. 2, Washington, Ind. Gelatine Chicken Salad Soak a level tablespoon of gelatine in a fourth cup of cold water for five minutes. Dissolve in a cup of boiling water and add a half cup pineapple Juice, a fourth cup sugar and half teaspoon salt. When it begins to thicken add a half cup cold

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WE WILL CLOSE ALL DAY MONDAY, JULY 4th—1927 Open Until 9:00 o’Clock Saturday Night. Be Sure to Secure Enpugh to Last Over the Holiday.

"L. ARMOUR STAR, & Hams

Smoked Picnics' ■.. 18c

Spring C b >ckens E>44 c

¥ U M d¥ BOILED HAM (siiced) Lb 65c VII BAKED LOAF . . Lb . # 2C MEATS MINCED HAM Lb. 25C A COOKED CORNED BEEF I 4 { J# j oc

Fork Chops ™ ”>24*

PORK LOINS WHOLE OR HALF Lb. 24C Fresh PICNICS whole Lb . jg c VEAL ROAST cu t from shoulder Lb. 23c

-CHOICE BEEF— Chuck Roast <•. 20c Shoulder Roast tb. 24c Short Ribs / is.

chopped chicken or veal, a half cup of chopped celery, half .cup canned pineapple cubes, and half of a chopped pimento. Turn into wet mold, when firm, serve on lettuce leaves. Mrs. Elsa Tomson, 1406 E. Tenth St., City. I Cucumber Jelly £eel and slice one large cucumber, add one thin slice of onion, one scant teaspoon salt, dash of pepper and cook in one pint of water until tender. Then strain. Soften one tablespoon gelatine in one-half cOp cold water, stir it into the cooked cucumber then turn into small wet molds. Chill and when firm, place on lettuce. Dress with either French or mayonnaise dressing. May be served with cold meats'. Mrs. George Thoren,/Acton, Ind. Apple and Rice Delight One-half envelope gelatine, onefourth cup cold water, one-half cup cold milk, one cup whipped cream, or two egg whites, one teaspoon vanilla, one cup cooked rice, one cup

Oak Grove Butter is available at Independent Groceries where good food is sold, including IRGA Independent Chain Stores, and Great Atlantic and Pacific Tea Company Stores in Indianapolis.

schlossers^^^B OA^^GroveJ Butter.

FRESH CHURNED FROM FRESH CREAM

THE INBIANAPOLIS-TIMES

sugar, pinch of salt, coddled or stewed apples. Soak gelatine in water for ten minutes and dissolve by standing cup in hot water. To cooked rice add milk, sugar and salt. Strain in this whipped cream or egg whites, beaten stiff. Add vanilla and turn in wet mold. Chill and serve with stewed or coddled apples made by cooking unpared, quartered slices of apples in a syrup of one cup sugar and three-fourth cups water until soft. Mrs. Julia Ritter, R. R. 2, Washington, Ind. / Asparagus Cream Salad Dissolve one envelope of gelatine in one-half cup cold water. Add one cup boiling water and let 0001. Then add one can aspalfegus tips, cut in small pieces, one cup chopped pecans, one cup grated cheese and a little cayenne pepper. Whip one cup cream until stiff and fold in the above mixture. Put in mold moistened with cold water and serve on lettuce leaf with slightly sour mayonnaise.

itter is

BACOH 1

Eva Starkey, R. R. 3, Versailles.

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WE WILL CLOSE ALL DAY MONDAY, JULY 4th~1927 Open Until 9:00 o’ Clock Saturday Night—Be Sure to Secure - Enough to Last Over the Holiday

Watermelons/ \ 24 to 26-Pound Average / \ Every Melon Guaranteed / \ 49c /

GEORGIA, WELL FLAVORED, FREE STONE PEACHES 6 s 29c Cantaloupes 36 Size lOe Each Tomatoes Extra Fancy iSe Lb. Lettuce Solid Iceberg lOC Head BANANAS H 4 * 25

cAu l .oßMAp runes op Apricots 2 Lb - 25c CABBAGE 2 Lbs. 15C RADISHES 2 Bun. 9c ONIONS 2 Lbs. Isc CUCUMBERS - -10 c

ass size ORANGES 2 do*- 35c 360 SIZE LEMONS Dozen 2f|C

sl POTATOES 10-39'

/ KROGER MADE SQUARE \ LAYER CAKES 20c Each REGULAR 25c VALUE >

CRACKERS 2oc

SUGAR BULK, PURE CANE 10 Lbs. 65c BUTTER COUNTRY CLUB Lb. 45c LARD PURE REFINED LbS. 27c

DELICIOUS SUMMER DRINKS CANADA DRY GINGER ALE . 3 Bottle* 30C

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PICKLES SST.:: :: 20c cocntby clot N.B.C.Cakes A mrt RpfiSd LOAF- 5C SiriO Pkß, -AS C ■FIL CHOCOLATE Wafers

Moon Chop s Tea Lilly Picnic Each 19c Stuffed Olives QUART JARS Each 75*

I SALMON 1 2^25* > * 4 *

JULY 1. 1927

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