Indianapolis Times, Volume 39, Number 50, Indianapolis, Marion County, 8 July 1927 — Page 14

PAGE 14

Twenty Winning Ways of Utilizing Extra Bread

This is the day to learn how to u dred of recipes sent in to-the Times awarded the prize of one dollar and Next Friday will be the day for sauces. White sauce, hard sauce, sweet sauce, salad dressings of various kinds, or any kind of sauce you use in your cooking. Send in your favorite sauce recipe today and compete for the prize next Friday. Checks forgone dollar are mailed to each reader Who has a recipe printed in the special page on Friday or during the week. Each day in the week except Friday, The Times prints one miscellanoeus recipe. If you have the best way to cook a certain kind of food, send in the method and if it is 9hosen to be printed, you will receive one dollar. Here are the bread recipes: Bread Data Torte One-half loaf stale bread, twohirds cup of milk, one half cup sujar, two eggs, butter, jelly or preserves, one cup stoned dates, one half cup nuts. Heat milk and add sugar. Cut bread in slices to fit baking dish and butter thickly. Place in baking dish, butter side down, and scatter the dates between layers. Beat yolks of eggs and mix with milk and sugar, pour over bread, cover and bake twenty minutes, remove cover and allow to brown. Spread nut meats and jelly or preserves on top, then cover with a meringue made of the egg whites, allow to brown slightly and serve. Katherine Turner, 942 N. Beville Ave., city. Raspberry Charlotte. Four cups of fresh bread crumbs, sugar to taste, one fourth teaspoon salt, two pounds raspberries, four tablespoons butter, cream. Pick, wash and dry the berries, butter a pudding dish, sprinkle in layer of bread crumbs, then put in a layer of raspberries and sprinkle with sugar? Repeat until the dish is full, topping it with crumbs. Sprinkle salt over the top and dot with butter. Cover and bake for thirty minutes. Remove cover and brown. Serve with cream. Mrs.. William. Muenchen,. 1301 Jefferson Ave., city. Country Fried Bread Beat two eggs, add four tablespoons milk, pinch salt, one-half teaspoon sugar, slice breal and dip in thus mixture. Fry a golden brown a mixture of two parts butter and one part lard. Margaret Fisher, 1710 Lexington Ave., city. Apple Charlotte. Eight slices of bread, one half cup melted butter, six apples, one cup sugar, one tablespoon lemon juice, one fourth cup Chopped almonds one tablespoon of butter. Dip bread in melted butter, butter mold, cut bread into strips an inch wide and the height of the mold. Line bottom and sides of mold with bread. Pare and cut up apples, add sugar, water, and lemon juice. Cook until apples are soft. Add chopped almonds, one tablespoon butter, pour into lined mold, cover with slices of buttered bread ana bake thirty minutes. Serve with lemon sauce or hard sauce. Miss Stella Michelson, Union Central Ins. Cos., Roosevelt Bldg., city. Peanut Roast One and one half cups of dried breal crumbs, milk, one and one half cups shelled peanuts, four teaspoons baking powder one egg, salt and pepper. Cover the' bread crumbs with milk and soak them until soft. Chop the peanuts very fine and mix with the baking powder, beat the egg. Mix thoroughly all the. ingredients and turn into an oiled bread

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se up your extra bread. Os the hunrecipe department, twenty have been are'printed here. pan. Bake about forty-five minutes in a moderate oven. Serve hot with tomato sauce made in the following cup water, two cloves, three all manner: one half can tomatoes, one spice berries, three peppercorns, two sprays of parsley, three tablespoons of fat, two slices of onion, one fourty cup flour, one teaspoon salt. Allow tomatoes, water, spices and herbs to simmer fifteen minutes. Brown the onion in fat, add flour and salt, then the tomato mixture. Follow the usual method of making sauce. Strain an d serV e. Mrs. Carrie Shaddau, 907 Gladstone Ave., city. Scalloped Apples Crumb one small loaf of bread by forcing it through a colander., melt one fourth cup of butter and stir in the bread crumbs lightly with a fork. Cover the bottom of a buttered baking dish with the crumbs and spread over them one pint of sliced apples. Sprinkle with sugar nutmeg and a little lemon juice. Repeat finishing with a layer of crumbs. Bake. Cover to prevent crumbs from burning. Serve with sugar and cream. Dora Bowman, 406 E. Third St,. Seymour, Ind. Creamed Peas in Bread Boxes Drain the water from one can of peas. Add salt, pepper, a lump. of butter and cook till peas are tender. Make a white sauce of butter, flour and milk annd add to peas. Cut slices of bread about three inches thick, hollow out center and toast. Fill the toasted bread with the peas and garnish with carrots. Mrs. Mary F. Hessong, 6419 Ashland Ave., City. Bread Croquette With Peaches. Put two cups stale bread crumbs in pan, add one half cup chopped almonds, one tablespoon melted butter, ' one fourth teaspoon salt, one teaspoon lemon rind, one tablespoon lemon juice and .one cup of milk. Heat and let boil for one minute, remove from fire and add two egg yolks. When mixture is cool form into six croquettes, brush with beaten egg *white, roll in fine bread crumbs and fry in smoking hot fat. Serve with canned peach halves. Helen Salitros, R. R. 1., Box 68 Brazil, Ind. Crumb Griddle Cakes Bring two cups milk to the scalding point; pour over one cup finely broken bread crumbs and let stand until the crumbs are soft. Add one slightly beaten egg, one cup flour, two teaspoons backing powler, onehalf teaspoon melted butter. Bake on hot griddle. Mrs. Carson R. Hunter,. Brazil Ind.. French Toast With Peaches 12 small slices of bread, 3 cupfulls of milk, Few grains of nutmeg, 2 eggs, Few grainis of salt, 1 tablespoonful of sugar, 2 cupfuls sliced fresh peaches well sweetened, leave the crusts on the bread. Beat the egg,'*, add the milk, sugar, salt and nutmeg. Dip slices of bread in this three or four at a time and fry until brown, in butter of a good butter substitute. Do this just before serving time. Serve heaped with the peaches. Miss Bertha Roth, 2453 E. Washington St., city. Bread Muffins soak one cup stale breal crumbs yolks of two eggs, add to them, one and one-half cup milk. Beat well cup flour, in which has been sifted one scant teaspoon salt and two teaspoons baking powder. Add to

this mixture the soaked crumbs and sufficient milk to make a stiff batter; then whip in the stiffly beaten whites of two eggs. Bake in muffin pans. Margaret Daily, 324 Spencer Ave., City. Crumb Pie Fill a deep pan with crust, then fill with stale bread crumbed fine. Sprinkle a good half cup of sugar over this, add a grating of nutmeg and a few tiny piece:, of butter. Fill the pan with sweet cream and bake. Mrs. Delia Bradley, Moores Hill, Ind. Buttermilk Bread Cakes Break up enough stale bread to make a quart of crumbs. Cover them with a pint of buttermilk; let stand all'night. In the morning mash well. Sift in one-half cup flour in which have one teaspoon of soda and one-half teaspoon bakingpowder; add one well beaten egg. Beat the mixture thoroughly and fry on hot griddle. Mrs. Elsie Todd, Middleton, Ind.. Marmalade Pudding One half pound bread crumbs, one half pound brown sugar, one half pound suet, four eggs, one small jar orange marmalade. Mix ingredients together and put in mold with tight fitting cover and boil or steam three hours. Mrs. George Wever, Darlington, Ind.. Crumb Omelet One and one half cups whole wheat bread dried or crumbled, one cup milk, one and one half teaspoons salt, one fourth teaspoon pepper, four eggs, one tablespoon of

/ SMOKED 'V fPICNICS | SMALL—SUGAR CURED X tb -i7c- x Smoked Hams wholeTw 26c . Breakfast Bacon IN PIECE Lb. 28c Spring Chickens DRESSED 44 c A A k CHOICE CHOICE BEEF BEEF CHUCK SHOULDER ROAST ROAST Lb. 20c Lb. 24c x r Si v Pork Loins whole ° r half Lb - 25c Veal Roast CUT FROM SHOULDER Lb. 24c Roiled Ham SLICED I Lb. 65c

THE INDIANAPOLIS TIMES

ham, bacon or sausage fat. Then add seasonings. Separate the eggs, beat the whites till stiff and then yolks until lemon colored. Pour the bread mixture in to the yolks, combine with the whites and pour into a skillet in which the fat has been melted. Cook as usual, setting the omelet in the oven to make a firm top. / Miss Garnet Massey, 302 Orange St., City, * Currant Bread Pudding Place ten or twelve slices of thin cut bread spread butter in a pie dish, sprinkle a few well washed currants between the layers. Beat six eggs in two pints of milk. Adding sugar to taste and a little cinnamon or nutmeg and pour over the bread. Bake for an hour and ten minutes. Mrs. James Coffman, 119 Pratt St., Greenfield, Ind.. Cinnamon Toast Toast medium slices of bread, remove crusts anl butter the toast at once. While still hot put on a mixture of cinnamon and sugar, and place in the broiling oven or on an electric toaster for about a half minute. Remove and cut each slice in two or three pieces according to. size of bread, so they are nicely shaped, R. M. Myer, 1624 S. Talbot St., City. Brown Betty Three dices of dry bread, two tablespoons of butter*, three small apples, three tablespoons water, pne half tablespoon cinnamon. Butter the bread cut in small pieces. Wash, pare, cut in quarters and core apples, sugar and cinnamon in baking

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dish. Bake in covered dish about one half hour. Uncover and brown. Then make a lemon sauce from one tablespoon cornstarch, one half cup sugar, pinch salt,on£ cup boiling water. one tablespoon butter, one and one-half tablespoon lemon juice. Put lemon sauce over brown betty and serve hot or cold. Miss Eva Mortsoff, 1929 Prospect St., City. .Tomato Pudding Toast a pint or more -of bread scraps to a golden brown. Place a layer of sliced tomatoes in a baking, lish Sprinkle with salt, sugar, bits of butter and a layer of the toasted bread crumbs, then a dash of pepper. Put another layer of sliced tomatoes and a layer of crumbs until the dash is within an inch of the top. Cover aind bake in the oven for thirty minutes. Serve hot or cold. Mrs. John Bland, 955 Magnolia Ave., Frankfort, Ind.. Bread Vinegar Toast three slices of bread' real brown, then spread with one and one-half cakes of yeast, slightly moistened. Dissolve three pounds of brown sugar in three gallons of lukewarm water. Turn the bread upside down in this water and let stand in a warm place three weeks. At this time strain once or twice through thin muslin and 4he vinegar is ready to use. The older it gets the stronger, and must be weakened. It may be used for all canning purposes. Mrs. Icy Stanley, R. R. A, Danville, Ind.

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FRESH BAKED X. GRAHAM N. <^CR ACKERS > Lb lOc BREAD & BUTTER •V°PICKLES \fc JAR 21C EGGS GU ARANTEED FRESH Dozen 27c LARD PITRE REFINED Lb. 14c COUNTRY CLUB * t* §► HI ■ ■ FOUR QUARTER LB. PRINTS Lh. /1 if* •ew A * TO EACH CARTON KELLOGG'S Corn Flakes PACKAGE 7c COUNTRY CLUB, Large 13-Oz. Pkg., - 9c . Kay-Cheese = 21c ss CHEESE - - “■ 29c OLEO WONDERNUT Lb. 19c CERTO MAkJoXIY- B °‘ UC ■ I— ■! 1 ■ ■ 11 " SM _ KROGER HU# Soap Chips '2 m 25* / 24 TO 26 LB. AVERAGE ' S S> WATERMELONS ■ Each 43C / EVERY MELON GUARANTEED S • \ Iceberg LETTUCE large heads ioc Fresh PEAS - - - 2> 25c String BEANS * - - 45 SIZE CANTALOUPES 2 s ° r 15c ■ # ■— 1 PEACHES™™? 5 29c fresh California Apricots and Plums 10c

JULY 8, 1927