Indianapolis Times, Volume 39, Number 86, Indianapolis, Marion County, 19 August 1927 — Page 15

ATTCf. 19, 1927

Prize Winning Recipes for Vegetable Cooking

From the twenty best recipes chosen and printed today on ways to cook vegetables you can prepare several appetizing vegetable dinners. Quite an assortment 61 different vegetables has been chosen. Next Friday will be the day for ways of using apples. There are hundreds of methods for using apples: For sauces, canning, cakes, preserves or salads. If you know of an especially fine way send your recipe and try for a prize of one dollar which is sent each reader whose recipe is printed. Send in the apple recipes by Wednesday noon. Every day except Friday the Times prints a prize recipe for any kind of food. A check for one dollar is also sent to each reader whose recipe is printed during the week. The miscellaneous recipes may be sent at any time. Try one now. Here are methods of cooking vegetables:

tfGG PLANT A LA MODE. Get the purple ones before they are ripe. Peel and slice them and lay them in cold water with a little salt. Boil them until tender. After draining them, mash and season to taste with salt and pepper. Then add a beaten egg and a tablespoon of flour. Make into little cakes and fry in butter and lard. Miss Dorothy Linden, Arcadia, Indiana. SPANISH PEPPERS. Prepare six large sweet peppers. Boil cupful of rice until soft, add one-half a pound of chopped round steak, dice six slices of bacon, add a little chopped parsley and salt and pepper to taste. Mix thoroughly and fill the peppers. Strain one can of tomatoes, add a little ||L ter and sugar and a pinch of K. -ves and cinnamon. Stand the f fled peppers in a baking dish, sur- ■ round with the tomato sauce and cook gently until soft, or about twenty-five minutes. Mary A. Strawmyer, 60D S. Lebanon St., Lebanon, Ind. PEAS (STEAMER MODE) Put the peas in boiling water with a sprig of mint and some lettuce leaves at the bottom of the kettle. Put in two tablespoons of butter and a lump of loaf sugar to every quart of peas. When done separate the peas from the mint and lettuce leaves. Serve peas alone. Mrs. Charles F. Renwick, Dupont, Indiana. SWEET POTATO AND APPLE Partially cook four medium sized sweet potatoes, peel and dice them. Pare, core and cut four medium sized apples in cubes. Place * layer of sweet potatoes sprinkled with salt and a layer of apples alternately in a greased baking dish. Pour over them a syrup made by cooking one-half cup brown sugar and a cup of water, and dot with butter. Cover and bake for thirty minutes in a hot oven. The top may be garnished with marshmallows and returned to the oven to brown. Regina Meyer, 219 S. Meridian St., city. TOMATO FRITTERS Cook one can tomatoes with one small onion, six cloves, one table- | spoons sugar, one teaspoon salt, and I one-half teaspoon paprika, twenty ■ minutes uncovered, then press lthrc U gh a sieve. Melt one-fourth Bjup butter, in it cook one-half cup ''.starch, then add tomato mixJB?' and stir until boiling. ReB ve from fire and stir in one ■ ihtly beaten egg, let cook without boiling, stirring constantly until the egg is set. Pour into shallow buttered dish and when cold cut the mixture. Egg and breadcrumb and fry in hot butter or lard. Mrs. Leonard Knowelton, Hagers'town, Ind. GREEN TOMATO PIE Mix thoroughly two heaping tablespoons of flour with one cup of sugar and one-half teaspoon nutmeg. Peal and slice tomatoes very thin, put layer of tomatoes in unbaked pie crust, sprinkle with flour, sugar and nutmeg mixture and so on until pie is filled. Pour over four tablespoons of vinegar and a few lumps of butter on top of tomatoes. Put on upper crust and bake in hot oven. Mrs. Albert Spilker, R. R. P. Box 30-K, City. SWEET SOUR CARROTS Pare and slice carrots thin, cook one hour in water, or until done. Brown flour in a skillet, add a little butter, vinegar and water to make a gravy, add brown sugar to taste and a little salt. Add carrots to this and cook ten minutes longer. Mrs. Lower, 1335 W. Thirty-Fourth St., city. STUFFED BEETS } Two tablespoons lard, six beets, tw' ‘ green peppers, two tablespoons b’’’ I crumbs, one-half teaspoon 1 c .ion Juice, salt and pepper to taste, watercress. Select smooth, evensized beets and boil in salted water until tender. Peel, remove root-end and remove center, leaving shell about half-inch thick. Remove stems and seeds from peppers, cover peppers with boiling water ten minutes. Dice them with sccoped-out beets, add lard, bread crumbs, seasonings. Mix and divide into beet shells, dot with lard, bake in moderate oven twenty minutes. Serve with garnished watercress. Mrs. Ruth Beem, 550 W. TwentySixth St., city. BRUSSELS SPROUTS Wash afid cover with cold water for an hour; drain, put over fire in saucepan of boiling water. Boil twenty to twenty-five minutes without a cover. Drain and cover with cream sauce: or serve with salt, pepper and melted butter. Mrs. Ola Tague, Cumberland, Ind. FRIED CORN Cut corn from cob to the amount of about one quart. Season with salt and pepper. Put four tablespoons of butter in skillet and let it get piping hot. Then put in corn and fry a golden brown. Mrs. Lillie Elmore, Stilesville, Ind. PARSNIP CROQUETTES Four medium sized parsnips, one

POULTRY Hens, Spring Chickens and Fresh Eggs 637 Mats. Ave. LI ncoln 5207 1027 Virginia Ave. DR exel 2795 Wm. Luckey

cup chopped nuts, one cup cooked rice, four tablespoons flour, one teaspoon salt, one-eighth teaspoon pepper, two eggs. Wash and scrape parsnips and cook in boiling water until soft. Drain carefully and mash or put through sieve. Mix together nuts, rice, flour, salt and pepper and add parsnips. Add eggs beaten slightly. If this mixture is too thick add a little milk. Drop by spoonsful into hot deep fat and fry until brown on a greased griddle. Serve with catsup or chili sauce. Mrs. C. W. Berry, Greencastle, Ind. STUFFED LEEKS Choose large leeks and remove the green portion. Cut into lengths of six inches and blanch in hot Drain and wipe off. Remove the interior of and chop fine. Add an equal amount of chopped tuna fish mixed with oil, together with a hard boiled egg which has also been chopped. Season with salt and pepper and add chopped parsley. Stuff the leeks with this dressing and arrange in a salad bowl. Serve with an oil and vinegar dressing. Miss Louise Nichols, 1132 S. West St., city. BAKED TURNIPS Boil two pounds of sliced turnips in salt water until tender; drain. Fry three slices of bacon; cut fine one cup chopped ham . and one onion. Add to the fried mixture four slices of bread and ore egg well beaten. Salt and pepper to taste. Fill a buttered casserole with a layer of turnips, then a layer of ham mixture, until all has been used. Bits of butter and chopped green peppers may be used on the top. Bake one hour. Mrs. Martin Fishback, Southport, Indiana. ARTICHOKES WITH FISH Wash six artichokes and boil in salt water for thirty minutes. Peel off the outside leaves and cut off the tops. Spread open the hearts and fill with one cup of cod or other flaked fish, one cup diced celery and one-fourth cup chopped pickle. Serve on lettuce leaves with mayonnaise dressing. Irene Bowman, 560 Morris St., City. LIMA BEANS AND MUSHROOMS Two cups cooked lima beans that have been seasoned with salt and pepper, one tablespoon of butter, two cups of mushrooms, one-fourth cup of cream. Let simmer for about ten minutes and serve hot. Mrs. B. J. Littelle, 2302 E. Tenth St., City. LENTIL PUFF One and one-fourth cup lentil puree, one and one-half cup riced potato, two tablespoons butter, onehalf cup milk, one and one-half teaspoons salt, one-eighth teaspoon

Now—Quick Oats, with Famous “Quaker Flavor” Quick Quaker Oats Quicker than toast! Quicker than coffee! Ready in 2Vi to 5 minutes! The original and Qenuine.

4HFw w* - 2 wr * r rS Jl v Q Q Q£) HONEY COOKIES. \ S/ l/T,!. § \ Three cups E-Z Bake • \ Hour, *ft cup honey. % cup „_ _ V . . So^Tic&Sik 1 . MOTHER used this Ing powder. Vi cup chopped , l>e Mix*' the honey, sugar, CC}tC/““ milk and shortening end l vvi[>/v WFVIC heat to the boiling poUit, stir and allow to cool. Sift the flour and baking pow- CT7AMC’ der and combine with other bViAiiu ingredients. Roll out thin and cut Into small rounds. ■ ■ w M MM A MM ■ Bake In a moderate oven U• M If fl re U on a greased and flou-ed I M A m ■ * haklng ,heet - P FLOUR THE ONE FLOUR FOR EVERY BAKING PURPOSE

pepper, two eggs. Soak the lentils overnight in water that contains a pinch of soda, parboil them for about ten minutes and pour off the water. Put them to cook in cold water and cook until tender. Pour off the water, make the puree by forcing the cooked lentils through a colander. If it is found to be too wet, less milk can be used than the recipe calls for. Cook several potatoes and rice them by forcing them through a colander or a ricer. Combine the lentils and potatoes and to this mixture add the butter, milk, salt and pepper. Separate the eggs, and beat the yolks slightly and the whites until stiff. Stir the yolks into the mixtures and just putting the puff into the oven, fold in the whites. Pour into a buttered baking dish set in the oven and bake until *,ie puff is set and the surface is brown. Serve hot. Bessie Brinson, 2244 Boyd Ave., Indianapolis. . HOP. IN JOHN Soak one pint of red beans over night, drain, cover with cold water and cook slow. After two hours add one-half pound bacon, a chopped pepper, one pint of rice and salt. Cook two hours or until tender and nearly dry. Serve on a platter with bacon in the center. Marcelle Starkey, R. R. 2, Osgood, Ind. BAKED CUC UMBERS Remove seeds from three large cucumbers and place in ice water one-half hour. Chop one cup cold meat, add salt and cayenne pepper, one tablespoon melted butter, one teaspoon minced onion, one tablespoon cream and one well-beaten egg. Mix thoroughly. Drain the cucumbers and fill with mixture. Place in a baking dish in which is a cup of white stock and three tablespoons lemon juice. Cover with buttered paper and bake till tender, but not until they fall apart. Dip the sauce in the baking dish over them. Serve hot. Mrs. Richard Leveaux, Swayzee, Ind. ESCALLOPED POTATOES Wash .pare and cut potatoes in thin slices. Put a layer in buttered baking dish, sprinkle with salt and pepper, dredge with flour and dot over with one half tablespoon butter; repeat. Add hot milk until it may be seen through top layer. Bake until potatoes are soft. Mrs. Ruby Hedges, 1106 N. Tacoma Ave., City. oystersTof CORN Grate one pint of green corn; mix with three tablespoons milk, one cup flour, one teaspoon butter, one teaspoon salt, one-half teaspoon pepper, one well beaten egg. Drop by spoonful into a little hot butler, and fry on both sides. Serve on hot platter. Miss Beatrice Kreins, Brookville, Ind. Set Color Add a half ounce of suger of lead to a gallon of water and soak chintzes, ginghams and other colored cottons one hour to set the color. Berry Muffins A cup of fresh blueberries, dredged in flour, added to a regular muffin recipe, sweetened slightly, makes appetizing muffins.

A delicious dressing for BEETS I I 3 parts hot melted butter, 1 part I ILEA & PERRINS’! X SAUCE /

THE INDIANAPOLIS TIMES

Hey, Girls!

HK& jagg

Aside from playing the bass drum in the Eagles band, Thomas H. Richards, mayor of Tenino, Wash., has no bad habits. Believing marriage a gamble, he has offered himself as the prospective bridegroom for a public wedding to be held at the Thurston County fair hr September. He's 28 and healthy. BOARD TO CONSIDER SITES FOR COLISEUM Coliseum board of managers members will meet Tuesday at city hall to consider various proposed sites submitted. At a recent meeting the board extended time for receiving site proposals until Aug. 20. J. M. Grigsby has as a proposed location the site bounded by Washington and Maryland Sts., from W. White River Blvd. west 485 feet, price about $300,000.

SCHLOSSER’S Ort®OVE Butter Afresh Churnedtrom'fttshCream

POTATOES Another Carload Sale Saturday AT B. & O. FREIGHT HOUSE, 230 VIRGINIA AVE. IRISH COBBLERS Small Size QCc $-5.0© Per Bushel 2 1 /z Bushel Sack 60 Lbs. flll 150 Lbs. Itrinc Your Surka. Ilurrel* and Raakrla for I.ma Than Sark I.ota KAMILL BROS., 230 Virginia Ave. Wholtaale and Retail.

ALL THAT THE

Capitol Milk Capitol Dairies takes pleasure in producing milk of superior quality and our customers take pleasure in drinking iL> CAPITOL DAIRIES, Inc. Telephones: Cherry 5018, 6843

Quality; has made it the ; SmdChoicefinUlions Hop Flavor * or Plain UtST liesiAts Dealer

SEE PERIL IN LOW WAGES Many Can’t Live Decently on Money Paid. BY ROSCOE B. FLEMING United Press Staff Correspondent WASHINGTON. Aug. 19. Figures which confirm statements of President Coolidge and Labor Secretary Davis that thousands of America’s common laborers are not sharing in prosperity, and are getting wages too lew to provide a decent standard of living, were published today by the Labor Department. They include the wages of one group of 200,000, the railway trackmen. It is probable, Davis said, that between ten and twenty million persons including American workers, their families and dependents, are living under wage conditions, which constitute an “economic and moral peril,” to the country. The figures are pronounced “reasonably acurate,” by the department, but it is emphasized that for most groups they include not the actual wage received, but actual weekly wage possible, full time, with no lay-offs, illness or accidents. Lcvest twerage wage for a whole group, th.-.l of the 200,000 railroad trackmen, was found to be sl7 for a week of 47.5 hours. Minimum wages found among selected groups were much lower, hov/ever. Rooms are being rented daily through Times Want Ads. Will yours be the next one? Main 3500 and order a Want Ad.

FED” POULTRY I llrffil I'rw, While You Wait 1 Heavy Sprlnirer* . v 356 | Hens SOC J Rooster* 20C I Spring Hulks 306 I'RESII KGGS MILLISER B POULTRY CO. I 11 X. W ent St. MA In <>994 2il Door X. nf Whmli St. | .ij Open Saturday livening* I ' Until II o’Clock I

i^Fni

NAME IMPLIES

■Mp———Pi— ——————p——^^ 1 Indianapolis Markets jßFft^oeis^EXi

KELLOGG S TOASTED Corn Flakes Package Country Club issf | Graham Crackers h Gnim Drops 1 2c | FLOUR c r n,ryC,ub 9oc

BULK FRESH ROASTED PURE CIDER SUGAR COFFEE Vinegar - JEWEL BRAND -- I ® Lbs ®5 C Lb Gallqn Hi® C 2 GUARANTEED atiyUljf FRESH, PER DOZEN ■ G Kroger SOAP dnt|l9S 2 Pkgs. 25* Wjr A SUGAR CURED & SKINNED Lb. mk whole or half

PORK BREAKFAST CHUCK Steaks BACON Roast OF PIUMK BEEF a 3-1.8. PIECE or MORE dth 27c L- aoc

Smoked Wienies ---1 9 c \g* A *S / leac|,es/ : \ LS^v2s c j TIP-TOP * HOME GROWN „ 'l, ICEBERG Tomatoes MELONS Lettuce J“- IO ™ 15C SSlOe SWFET sugar CORN [ * !!a fi*; 35c DOZ -! Potatoes 6 Lbs. 25® WELL BLEACHED 360 SIZE KENTUCKY Celery Lemons S3 B lil “.. 2 Cor 9c Reets or) 3 B F u o "' hes “ " | 2 Cor i3c Carrotsi 10c “-S® 'BANANASS Lbs - 2gc POTATOES 15 “■'3s*

PAGE 15