Indianapolis Times, Volume 39, Number 141, Indianapolis, Marion County, 21 October 1927 — Page 24

PAGE 24

Prize Recipes for Foods Infrequently Used

In the twenty prize recipes of The Times for today you can find Several unusual recipes that will delight your household. Today’s special Was curry powder, anchovy paste and gherkins, three more or less infrequently used foods that many of us do not know how to fix. Readers Bending in each of the prize recipes will receive a check for one dollar as the prize. Next Friday's special will be ways of using dates and figs. The recipes must be sent to The Times recipe editor before Wednsday noon to be counted in Friday’s contest. Winners will receive checks for one dollar. Do you fix dates and figs in'salads, candy, conserves or cakes or do you have another better method of using them? Send it to The Times recipe editor at once.

Each day except Friday The Times prints a prize miscellaneous recipe. They may be mailed in any time. Bend one today to compete for the (daily prize, also one dollar. Here are the recipes today: l Cream of Curry Soup Four medium sized potatoes, one fcuart of water, four tablespoons butter, teaspoon curry powder or more if desired, one-eighth teaspoon pepper, three teaspoons lemon juice, six slices of lemon cut thin as possible, two cups evaporated milk and one teaspoon salt. Pare potatoes, cook In one quart of water, drain and keep broth. Mash potatoes, beat light and add to potato water. Mix burry powder with small amount of hot potato water and add with other season to the mixture. Remove and strain. Add lemon Juice and serve immediately with slice of lemion in each serving. Mrs. Florence Lynch, 1042 S. Tretnont Ave., Indianapolis. Tartar Sauce First make a mayonnaise; mix With it one tablespoon each of chopped parsley, capers and gherkin and one teaspoon chopped onion. Mary I. Hastey, 917 E. TwentyNinth St, Indianapolis. * Curried Meat Two cups of chopped cook meat, bne tablespoon curry powder, two teaspoons butter, two tablespoons flour, two cups stock, one teaspoon lemon juice, one small onion, salt and pepper to taste. Chop onion fine and brown in butter with the curry powder, add flour, stir until Bmooth and brown. Add stock and meat and when the sauce has thickened season and serve. Mrs. Mae Shope, 1370 Ewing St., City. / Sweet Pickle Relish One peck of green tomatoes, onehalf peck of white onions, twelve sweet green peppers, six red sweet peppers, one small head of cabbage, three medium-sized cucumbers, one stalk of celery, four cups brown sugar, gallon vinegar, two tablespoon celejy seed, one tablespoon tumeric, two tablespoon curry powder. Take all vegetables and slice then soak in salt water over night. Next day put in bag and drain well. Grind all vegetables then add vinegar, sugar, celery seed; tumeric and curry powder and cook twenty minutes after it has started to boil. Mrs. Bonnie Taylor, 2434 Gale St, City. Casserole Curried Beef Five or six medium sized potatoes, two medium sized onions, three carrots, one pound of beef, either stewed or left-overs cut in two-inch pieces, three tablespoons curry powder, one-half teaspoon salt. Mix curry powder in a little water, pour over all vegetables and meat and cook until tender. Keep plenty of water over stew and when all are cooked thoroughly, drain off juice and pour dry ingredients in casserole. Mix two tablespoons flour in smooth paste and thicken juice. Pour this over the contents of the casserole and bake in moderate oven. Serve with bowl of steamed rice. To make a more pleasing appearance put each vegetable in a different side of casserole before pouring in thickened juice. Edna Welch, 3167 Boulevard PI, City. ' Anchovy Appetizer Caviar, hard boied eggs, stuffed olives, crisp wafers, anchovy paste. First, boil two or three eggs, put through ricer. Put wafers on small plates and add caviar first, next egg and then anchovy paste in ribbon strips. Last, slice stuffed olives and place on top. Paprika may be added. Minnie Collins, 345 Sanders St, City. Anchovy Capanes Six portions prepared bread, three tablespoons anchovy paste, three

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teaspoons lemon juice and two hardcooked eggs. Garnish of whole / anchovies. Season anchovy paste with lemon juice and spread on prepared pieces of bread. Split two anchovies lengthwise and lay them diagonally across the canape, marking the point where they cross by a little pyramid of riced yolk of hardcooked eggs. Petal-shaped pieces of the hard-cooked white may radiate from this center pyramid. The anchovies may be omitted from the decoration. A large anchovy curved around a circle of hard-cooked egg in the center of a canape is also effective. Mrs. Mary Phillips, Waldron, Ind. Curried Egg and Anchovy Sandwiches Bone ten anchovies and put them in a dish with three hard-cooked eggs, two tablespoons grated cheese and one tablespoon butter, and pound all well together. Mix two tablespoons melted butter or olive oil with one teaspoon curry powder, one-half teaspoon lemon juice and salt to taste. Cut about one-eighth-inch slices of brown bread, spread with the curry mixture and then a layer,of the anchovy paste. Put another slice of bread on top and cut in fancy shapes. Garnish with watercress. Sufficient for fifteen sandwiches. R. M. Meyer, 219 S. Meridian St, city. Sauce Tartar® Add to a half-pint mayonnaise, two olives, two gherkins, and one very small onion, all chopped fine. Stir in one tablespoon drained capers and serve with fish. Ileona Foley, Cicero, Ind. Stir three teaspoons of paste of anchovy into a cup of melted butter, let the sauce boil about five minutes, then add juice of onehalf lemon. Lucille D. Hermann, Lawrence, Ind. Curried Cream of Spinach Melt one tablespoon of butter, add three tablespoons of flour, onefourth cup cream and one and onehalf cups of water in which spinach has been boiled. Add one cup milk, season to suit with salt, pepper, paprika and a very little curry powder. D. V. Williams, Acton, Ind. Sour Pickled Gherkins One hundred gherkins, cold water, one and one-half cups of salt, boiling water, vinegar, four green peppers, twelve whole allspice, twelve peppercorns, three sticks of cinnamon, three blades of mace, one ounce of mustard seed, two bay leaves, one large onion. Do not wash and scrub the cucumbers unless necessary as it will tend to bruise them. Select small prickly cucumbers of uniform size and cover with

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cold water. Measure the amount of cold water needed to determine the amount of brine and vinegar needed. Let stand one hour, take the cucumbers out and turn them into a large crock. Add one cup of salt to sufficient boiling water to cover cucumbers and pour this over them. Cover the crock closely and let stand for two days. After this, drain, rejecting those that may be imperfect or soft and pack in a clean crock. Then cover with the following solution which should be hot but not boiling; enough vinegar to cover gherkins, add the green pep-

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per chopped, one-half cup salt, the spices and onion diced. The gherkins may be sealed in jars or kept in unsealed crocks. Do not use until six or eight weeks after making, and are better if left a longer time before using. Mrs. E. Desmond, 841 N. Bradley Ave., city. / Curried With Macaroni Cut one pound of lamb or mutton into small pieces and fry brown in a hot skillet, and a small amount of hot water and cook until tender. Cook one-half pound of macaroni in boiling salted water till tender, drain and pour cold water through it. In a saucepan melt two tablespoons of margarine, add two tablespoons of flour, two tablespoons of curry powder, one teaspon salt, and one-fourth teaspoon pepper and blend thoroughly. Add two cups milk gradually and stir constantly. Cook until a slightly thickened smooth sauce results. Into a greased casserole put a layer of macaroni, then a layer of lamb and curry powder sauce. Repeat until all is used. Cover and bake about one hour. Mrs. J. Sawyer, 559 N. Oakland, Indianapolis. Mystery Salad One cup shrimps, one-fourth cup diced pineapple, one-fourth chopped green pepper, one-half cup French dressing, one-fourth teaspoon curry powder, two hard cooked egg yolks. Marinate shrimps in French dressing seasoned with curry powder, add pineapple, pepper and riced egg yolks, serve in a hollowed out red apple or on a cabbage leaf, garnish with mayonnaise and sprinkle with capers. Mrs. J. W. Peters, 370 Downey Ave., city. Chicken Curry Dress two chickens, cutting them into six pieces each that is, two wings, two pieces of breast and two legs. Cut at the joint, put into a stew pan, two boiled onions chopped, and four tablespoons of fresh butter. Shake the pan till the contents began to simmer, then add four tablespoons of curry powder and mix well, also four tablespoons of grated cocoanut. Mix all well in the stew pan and then put in the (Turn to Page 25)

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OCT. 21, 1927