Indianapolis Times, Volume 39, Number 93, Indianapolis, Marion County, 26 August 1927 — Page 10

PAGE 10

Twenty Apple Recipes Win Times Prizes

In addition to an apple a day keepi.ig the doctor away, apples must be just naturally popular among Indiana housewives, for the Times received 400 recipes thic week on ways to use apples. To be sure, It was hard to pick the twenty prize recipes for today’s paper, but there were some fine ones. Each reader whose recipe is printed will receive a 'Check for one dollar as a prize. Next Friday is the day for marshmallows. Do you use them for salads, puddings, cakes or candies? Any use for marshmallows is acceptable for the Times for next Friday, to compete for the dollar prize which is given each reader whose recipe is printed. The recipes must be in by Wednesday noon. Only one recipe should be sent by each reader in one week.

Each day except Friday the Times prints one miscellaneous recipe, for which a prize of one dollar is sent to the reader. Those may be sent to the Times recipe editor any time. Here arc the ways to use apples: APPLE MINT JELLY Two pounds tart apples, one large bunch mint, boiling water, three cups sugar. Wash apples and cut in quarters. Barely cover with boiling water, put on cover and let cook undisturbed until soft throughout. Turn into a bag to drain. Measure one quart of juice and ajjd crushed leaves and stalks of mint: Let cook slowly 20 minutes, then strain into a clean saucepan. Heat to boiling point, add sugar and let boil until syrup jellies or 222 degrees. Tint with green vegetable coloring. Turn into sterilized glasses and when cool cover with melted paraffin. F. M. Obergfell, 863 Massachusetts Avc., City. DEEP DISH ORANGE AND APPLE PIE Four apples, twd tablespoons lemon juice, grated rind of ortelialf lemon, two tablespoons orange juice, two tablespoons finely minced orange peel, one cup sugar. Peel apples and cut in thin slices; mix with remaining ingredients and place in deep baking dish. Cover with rich biscuit dough and bake in a moderate oven over forty minutes. Mrs. Geo. Wilson, 2416 Pierson Ave., City. drieVapples Pare apples, put in tray and place over furnace. Leave until dry and then keep In cloth sacks. Mary Burroughs, 13 S. Gladstone Ave., City. MOCK MINCE MEAT Twenty-four apples, twelve green tomatoes, four boxes of raisins, one tablespoon each of salt, ground allspice, ground nutmeg dnd ground cinnamon and one cup vinegar, three cups of suet ground finely. Mix ground apples, tomatoes, raisins suet and spices together and cook slowly for one hour. Can and seal while hot in airtight cans. Mrs. Clara M. Whitlow, 320 Wheeler Ave., Mooresville, Ind. FROZEN APPLE SUPREME One pint cream, four large apples, one small bottle maraschino cherries, one-fourth cup sugar, one teaspoon vanilla. Cut apples in halves, core and peel, cook' till tender, drain juice off. Whip cream stiff adding sugar and vanilla. Reserve one-half cup cream and put the rest of cream in bottom of tray. Arrange apple halves with cavity sides up in bed of cream. Put two to four drops of red cake coloring in one-half cup of cream. Fill cavity of apples with whipped cream. Cement a cherry In each, freeze four hours. Mrs. A. E. Cox, 6302 Bellefontaine St., City. APPLE MUFFINS One pint -flour, one teaspoon salt, two teaspoons baking powder, onefourth cup butter, one-half cup

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sugar, one egg, one cup milk, one cup grated apples. Bake in muffin pans in moderate oven. Mrs. J. L. Compton, 6409 Ashland Ave., Broad Ripple, Ind. APPLE RELISH Three pounds of apples, pared and diced, three pounds of sugar, one pound of raisins, one pound pecans, two oranges. Remove peeling and put through the meat grinder. Cut oranges into small pieces, cook for one hour, adding the nuts five minutes before removing from fire. Eva Dnfour, 603 N. Bradley Ave.. City. APPLE CUP Wash and core six*apples without peeling, then cut them into thin slices. Put in a kettle. Add a cup of raisins, two bay leaves, a twoinch stick of cinnamon and the grated yellow rind of three lemons. Add two quarts of cold water, bring to a boil, add two more quarts of cold water, cover the kettle, boil slowly for thirty minutes. Strain through a muslin bag. When cold add the juice of three lemons. At serving time add shaved ice. Helen M. Dally, 1917 N. Alabama St., City. FUDGY APPLES Boil together for ten minutes one cup of sugar and one cup water. Add six apples peeled and cored and cook until tender, but not broken. Drain apples and take the syrup and to it add enough boiling water to make one cup. Pour over one package of lemon gelatine and add one cup of cold water. Prepare fudge by boiling together one cup brown sugar, one tablespoon butter and one-fourth cup of milk until it forms a soft ball in water. Fill center of apples with this mixture and when cool add the gelatine mixture and serve with whipped cream. Mrs. Bessie Fye, Cumberland, Ind. APPLE CUSTARD PIE Peel sour apples and stew until soft and not much water is left In them, and rub through a colander. Beat three eggs for each pie. Put in proportion of one cup butter and one of sugar for three pies. Season with nutmeg. Mrs. Halena Cossins, 2916 Wood St., City. SPICED APPLE MARMALADE Two quarts of apple pulp, four inches of stick cinnamon, two tablespoons of whole cloves, two cups of sugar, two cups of dark com syrup, one-half cup of vihegar. Cut apples into pieces, cook with enough water to cover until soft, and press through a strainer. The pulp left

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from the jelly making may be used. Add the sugar and the syrup, tie the spices into a pieoe of cheesecloth and cook with the fruit for one-half hour. Remove the spices and add half a cup of vinegar and cook for ten minutes. Pour into sterilized glasses and seal. Miss Christine Smith, 248 W. Harrison St., Mooresville, Ind. APPLE SOUFFLE Stir into a pint of hot stewed apples one teaspoon of butter, a little nutmeg and one cup of sugar. When cool stir in the beaten whites of three eggs, put in a buttered dish and bake thirty minutes in a moderate oven. Serve with sugar and cream. Mrs. Henry Trusty. R. R. 4, Mooresville, Ind. APPLE PLUM MARMALADE Stew apples and press through a colander. Cut plums from seeds, stew and press through a colander. To every cup of plum add two cups of apple pulp and the same amount of sugar as both fruits together. Boil quickly for fifteen minutes and seal or pour out to cool for dally use. Rose S. Rudolph, Otwell, Ind. APPLE HONEY Peel six large apples and grate them. Add four pounds of sugar, one pint of boiling water, flavor to taste. Boil fifteen minutes and put in glasses ..Elizabeth Gilbert, 412 Wallace Ave., Crawfordsville, Ind. APPLE PIES Eight apples, one-half glass of crab apple jelly, one-half cup seeded raisins, two tablespoons butter, one cup hot cooked rice, two cups milk, three egg yolks, one table Spoon lemon juice. Pare and core thfr-ap-ples. Arrange in baking dish, fill apples with jelly and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. Cook in oven until apples* are tender. Remove from oven and cover with a meringue. Serve hot or cold. Mrs. G. W. Rawleigh, 51 S. Rudolph St., City. STUFFED APPLES Use one apple for each person. Select firm medium sized fruit. Scoop out the Inside, leaving the shell about one-fourth inch thick. Stuff with sausage and place in a shallow pan, putting a small amount of water to prevent burning. Bake till sausage is cooked in a medium oven. Katherine Lee, 1413 E. Michigan St„ City. APPLE INDIAN PUDDING Two quarts of milk, put one quart in double boiler, one cup of cornmeal, one-half cup flour. When milk begins to boil, when all thickened, take off, put in ala ge baking dish, add one cup of molasses, one teaspoon cinnamon, one-half nutmeg, one teaspoon salt, one egg, the other quart of milk. Pour In laqre sweet apples chopped fine, cooked with one cup of water at same time that you put on milk. Add all together and bake slowly about three hou.-s. Serve with whipped cream. Mary Kord, 551 W. Moreland St., City. , APPLE CRACKER PUDDING Cut and pare about five or six apples according to size, stew with sugar just enough to sweeten. Add

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raisins and cinnamon. When tender, set away to cool. Now beat the yolks of six eggs and one cup of sugar until thick like batter. Add grated peel of lemon, four crackers rolled very fine Add last the stiff beaten whites. Grease a pudding dish, pour in the apples, then the custard and bake. Serve cold withwhipped cream. Mrs. Vernon Donnelly, 117 S. Oriental, City. BIRD’S NEST PUDDING Peel and core apples,, fill with raisins, nuts'and any fruit liked such as pineapple, cherries or oranges. Grease a pan well with butter, put sugar over the bottom of the pan, put in the apples, pour over them a sponge cake batter. Bake from 35 to 45 minutes. When done turn up side down on platter, serve caramel side up. Serve with whipped cream. Mary Alexander, 2716 Bloyd Ave., City. PARISIAN APPLES Peel large apples and with a potato scoop cut them into little balls. Cook until tender in half a cup of water, one-fourth cup of sugar and two tablespoons of lemon juice. Heap on rounds of buttered toast which have been spread with apple jelly. Sprinkle with chopped almonds and finish with meringue made of the whites of two eggs, two tablespoons of sugar and a teaspoon of lemon juice. Serve cold. Mrs. Mary Wray, 822 Olive St., City. NEWS OF PRISONERS REFUSED TO PUBLIC Leavenworth Warden Says Suppression Is Protection to Convicts. By United Pret LEAVENWORTH, Kans., Aug. 26. —When the door of Federal Penitentiary here closes on a sentenced man he can expect the fullest protection from the outside world, according to statements made given the United Press by Warden T. B. White. White declared that publicity given men sent to prison was unfair both to the sentenced men and to young men who might take una life of crime. w The Federal officials refuse to announce the arrival of anew prisoner. “Some of these men have gone wrong without the knowledge of their parents or friends,” said White. "Some of them are here and their relatives don’t know it.' Imagine the shock that would come to a mother if her son committed some crime unknown to her and she received her first news of it in some newspaper.”

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BLAMES WOMEN FOR OUR WARS Magazine Says Small Talk Causes Strife. NEW YORK, Aug. 26.—Women thus far have failed as world peace makers and to the contrary have been responsible for many of the world’s greatest wars, says the Woman’s Home Companion for September. “Most of the real work for permanent peace is still being done by men,” continues the article, “and the movements* should have the strongest support from the mothers of the nation. “There is bitter truth In the recent statement of the great leader of women, Carrie Chapman .Catt, that women have caused more irritation among nations than any other influence which has resulted In history’s greatest wars. Mrs. Catt attributes this to the tendency of women throughout the world to repeat in exaggerated form statements of men in regard to matters of race hatred and other phases of foreign policy fl’hich might make two countries spring at each other’s throat.” HOTEL, WINE PRICE CUT Italians Announce Redactions in Room Rates and Liquor Price By United Prent WASHINGTON. Aug. 26—The Commerce Department reports Italian hotelmen have decided on a 10 per cent reduction in prices for “rooms and bath” following a 10 per cent cut in May, and also on a 10 per cent reduction on Italianmade wines and liquors.

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