Indianapolis Times, Volume 39, Number 165, Indianapolis, Marion County, 18 November 1927 — Page 24

PAGE 24

Prize Cranberry Recipes

Times readers came to the front this week by sending fine recipes for ways to cook cranberries. The twenty best of the hundreds sent have been chosen and printed below. Each of the readers whose recipe is printed is to receive a check for one dollar as a prize. Next Friday will be the ( day for fruit cake recipes and Christmas cakes. In that the recipe editor has included the holiday cakes one makes a few weeks before using and which ripen with age. The twenty best will

be chosen for next Friday and the readers whose recipes are printed will each receive a prize check. To be considered for Friday, the recipes must be sent to the recipe editor by Wednesday noon. Each day except Friday, The Times prints a prize miscellaneous recipe for which one dollar is also given. Send one now. Here are the cranberry recipes:

Quince and Cranberry Jelly Six ripe quinces, two quarts cranthree quarts water, and sugar. Put the quinces, unpeeled, through the meat chopper, and boil with cranberries and water until soft, mashing and stirring. Drain in jelly’ bag, squeeze and boil juice rapidly twenty minutes; add equal measure of sugar. Boil fast fiVe minutes or until it gives a jelly test, and pour into hot sterilized glasses. This has a wonderful color and flavor. Miss Ruth Turner, 2041 N. Keystone Ave, Indianapolis, Ind. j Steamed Cranberry Pudding One cup flour, one and one-half teaspoons baking powder, one-half teaspoon salt, one-half cup bread crumbs, one-third cup brown sugar, two-thirds cup finely chopped suet, one cup chopped cranberries, one egg, one-third cup milk or water. Mix the ingredients in order given; turn into a well greased mold. Cover with wax paper and steam two hours, never allowing water to come more than two-thirds of the way up the sides of the mold. Turn put; serve with foamy sauce. f Foamy Sauce Two teaspoons of butter, one cup powdered sugar, two egg whites, onehalf cup boiling water, one teaspoon vanilla. Cream butter and sugar In top of a double boiler and beat ontil light. Add whites one at a time and continue beating. Just before serving, add boiling water and beat over -hot water until foamy. Add vanilla and serve at Once. Mrs. Fay D. Jackson, 203 S. Vine Bt, Plainfield, Ind. f Cranberry Ice Cream One quart cranberries, two cups Water, two and one-half cups sugar, Juice of one-half lemon, one-half pint cream, one egg white. Cook berries in water until tender. Pour into sieve and rub pulp through. Add sugar and cook again until sugar is well dissolved. Add lemon juice. Put in freezer and turn until mixture begins to get thick. Open freezer and add cream and stiffly beaten egg white. Continue turning until mixture is stiff. Miss Beatrice Spratt, 410 Mlnkner St., City. Cranberry Sauce Roll Three eggs, one cup sugar, three tablespoons cold water, one tea-

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spoon baking powder, one-third teaspoon salt, one cup flour, and one-half teaspoon vanilla. Beat eggs and sugar till quite thick, add water; then flour, salt, and baking powder sifted together twice. Line a shallow pan with greased paper, pour in the batter and bake in n quick oven about twelve minutes. Turn out on a’ cloth or paper sprinkled with sugar; tear off paper and spread with warm cranberry sauce. Roll up quickly, and sprinkle with powdered sugar. Mrs. Nettie Parks, 2130 Central Ave., Cit^. Cranberry Meringue Pie One and three-quarter cups granulated sugar, three-fourths cup cold water, four cups cranberries, two tablespoons flour, four eggs, qnequarter teaspoon salt, two tablespoons butter, one teaspoon vanilla extract, and four tablespoons powdered sugar. Cook sugar and water to a syrup; add cranberries, cook until they stop popping; cool a little. Mix the flour, salt and yolks of eggs until smooth; stir in three tablespoons of the juice of the cooked cranberries, then add to the berries and simmer for three minutes. Stir in butter and vanilla; and set aside to cool. Turn filling into deep pie crust, previously baked; cover with meringue made from stiffly beaten whites of eggs and powdered sugar. Place in cool oven to set and slightly brown the meringue. Miss Virginia Strangg, 290 T E. Washington St.. City.

Cranberry Salad One quart of cranberries, two cups sugar, two cups nut meats, two cups minced celery. Put cranberries, after washing and steaming carefully, through a coarse blade of the food chopper. Put on to stew with one cup of water and cook slowly for eight minutes. Add two cups of sugar and stir to dissolve and cook four minutes longer. Soak two tablespoons granulated gelatin in one-half cup of hot water. Cool and add to the cranberries after they have cooled; then add the celery and the nuts. Set aside in individual molds or In a pan one inch deep so that It may be cut in squares and served on lettuce. Serve with any good mayonnaise, not too acid. Mrs. E. Wadsworth, 3063 New York St, City. Apt. 10. Cranberry Shortcake Two cups flour, four teaspoons baking powder, one teaspoon Salt, two and one-half tablespoons shortening, one cup milk or water. Ten-minute cranberry sauce: One to two tablespoons melted butter. Sift flour, salt, and baking powder together. Cut in shortening with knife; add liquid; roll on slightly

floured board; cut to make two layers for cake pans or individual portions. Place one layer in pan; spread with melted butter, cover With other layer, and bake in hot oven fifteen to twenty minutes. Serve hot with plain or whipped cream. Mrs. Albert Ferry, 1345 Madison Ave., CMy. Cranberry Sauce That Jells Wash one quart of cranberries in water, put them in kettle, add one pint of cold water; cover and bring to a boil, keeping berries closely covered until they are broken to pieces. Rub through colander, add two cups of granulated sugar, stir over fire just a moment, until sugar is thoroughly melted; then turn out to cool in a flat pan that will allow it to be about three-quarters of an inch deep. May be cut Into cubes or any fancy shapes. Mrs. O. F. Poarch, E. New York St, City. Cranberry Sponge Two eggs, one and one-fourth cups sugar, one-half cup water, one-fourth teaspoon salt, juice and rind of one lemon, one and onefourth cups flour, one level'' teaspoon baking powder. Beat eggs and sugar together until thick and light. Add the water, then the flour, salt, and baking powder sifted together; also add at this time the lemon rind and juice. Mix very lightly, turn into hot greased pan and bake in a moderate oven about twenty-five minutes. Turn out, spread thickly with warm cranberry sauce and heap spoonfuls of whipped cream around and on top. Mrs. Flora Swift, Whites town, Ind. Cranberry Relish Cook one-half cup tapioca, onefourth teaspoon salt and one-fourth cup seeded raisins in one quart hot strained cranberry juice for fifteen minutes (in double boiler), stir frequently. Add one cup sugar, onefourth cup finely chopped walnuts and four sliced oranges. Pour into small wet molds. Chill, unmold, and serve as relish with fowl or meat. G. A. Camley, Greenwood, Ind. Cranberry Souffle Cream four .tablespoons flour with two tablespoons butter over fire; stir until it boils and becomes thick. Remove from fire and cool. Add three-quarters cup of sugar, the yolks of two eggs and beaten whites. Then add three-fourth cup of cooked chopped cranberries and one teaspoon vanilla. Pour Into mold, set mold in pan with halfinch of boiling water, cover and steam slowly about one-half hour. Serve with jam sauce or whipped cream. Miss Gertrude Keller, R. R. H., Box 290 C, City.

Cranberry Catsup Two and one-half pounds cranberries, vinegar, two and two-thirds cups brown sugar, one teaspoon salt, one teaspoon paprika, one tablespoon cinnamon, one teaspoon ground clones, wash and pick over the cranberries; cover with vinegar, and cook until they burst. Force through a coarse sieve. Add the other ingredients, return the mixture to the fire, and simmer until thick. Place in sterilized bottles and cork tightly. Serve as a relish with turkey or meat.. Mrs. Emma Sanford, 1009 Darlington Ave., Crawfordsville. Ind. Cranberry Mold Mix three tablespoons powdered gelatine with one cup of cream. Pour two cups of boiling water over the mixture and stir until dis Solved. Add generous pinch of salt, and one tablespoon lemon juice, and set in a cool place until it begins to thicken. Arrange two sliced banan - as and one cup cooked cranberries around the bottom of a wet mold. Pour the gelatine mixture over the fruit and stand In a cool place until firm. Nena Scott, Whlteland, Ind. Cranberry Banana Sauce One pint of cranberries, one cup cold water, six large ripe bananas, one to one and one-nfilf cups sugar, and one-half lemon. Wash berries and cover with the cold water. Cook quickly ten minutes and press through a sieve. Halve the bananas lengthwise and squeeze the lemon Juice over them. Add the sugar to the hot cranberry Juice, stir well and pour over the bananas. Place In a hot oven and bake until the bananas are tender. Remove to a serving dish and cool well. Usually the Juice of the berfjgg will become a rich jelly durlng' 1 " Jf the ’ cooling process. This makes a delightful change from the plain fcranberry sauce. Mrs. George B. Jack, 3817 N. Capitol Ave., City. i Cranberry Relish One gallon of pears, one quart of cranberries, one whole orange, and Juice of two oranges. Run pears, cranberries and one orange through food grinder. Add onehalf of this amount in sugar. Add orange Juice. Cook until thick. Mrs. O. M. Moore, 1347 Hannibal St., Noblesville, Ind. Mock Wild Cherry Sauce One quart cranberries, one cup water, one cup brown sugar, threefourths cup corn syrup, one teaspoonful almond flavoring. Have water boiling, add cover and cook the berries till they burst.

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Add sugar and syrup and boil a few mlnutesMonger. Add flavoring and pour into mold. If desired, cranberries may be steamed before sugar is added. Mrs. Donald M. Stout, 1426 KeUy St, City, Cranberry Whip Stem a quart of cranberries until soft, press through a sieve, return the pulp to a saucepan, and add an equal amount of sugar. Cook until thick. Beat four egg whites until stiff. Then drop the hot pulp by spoonfulls into the egg, beating constantly. Add a teaspoon vanilla. Turn into buttered mold and bake until firm. Unmold and serve with steamed raisins. Mrs. G. N. Wilbanks, 2631 Bellefontainc St, City. Crbnberry Frappe Boil one quart of cranberries in one pint water for six minutes; strain, and add one pint sugar. Stiu and boil till sugar is dissolved. When cold add strained juice of two lemons, freeze to a mush, using equal parts ice and salt. Serve in glass cups either with, or Just after, roast turkey. Miss Marguerite Heiter, 35 N. Sixth St, Richmond, Ind. Spiced Cranberries Take two quarts of cranberries, six cupfulls of sugar, one and onethird cupfulls of vinegar, two-thirds

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POTATOES - APPLES Big Carload Sale Saturday at ' B. * O. Frelghthouse 230 VIRGINIA AVE. POTATOES Another Opportunity irPer Sack on Carload Genuine *£‘-= of I * o ß l u b * Red River Ohios 15 Per Bu - 60 ,b APPLES Special Sale on No. 1 Baldwins... * 1 ,Bu. Basket Northern Spies, Golden Russetts and Several Other Varieties $1.50 g $2 CS BRING YOUR SACKS, BARRELS AND BASKETS mmmm &am Wholesale and Retuil Hamflll MVOC 230 Virginia Ave. B. & O. Freight Station

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cupfulls of wkter, then add two tablespoonfulls ground cinmmf>n with one tablespoonful of ground cloves and one tablespoonl'ul ground allspice. Combine the ingredients. Boil gently for forty-five minutes, and put up as usual in jars or glasses. Gamette Davis, 559 N. Oakland Ave, City. KILLED AVOIDING TRAIN Jumps to Save Self; Dies in Fall to Hard Pavement. LITCHFIELD, Nov. 18.— When Charles Brewer saw that an onrushing train was sure to strike the truck in which he and his wife were riding, he called to her, “jump!” Mrs. Brewer jumped, struck her head on the pavement, was killed. Brewer, who nad no time to jump, nerved himself for the crash. It came, but he was uninjured. Two Officials Indicted Bu Times Special NEW YORK, Ind, Nov. 18. Justice of the peace Otton McKinney today faces indictments alleging embezzlement of $lO paid in his court and extortion in collection of fees. Chester Weight, a constable in McKinney’s court, Is charged with extortion also, it being alleged he unlawfully collected $99.80 on a bond.

Ililrtif twd Markets

W 9 SMALL SIZE a Fork Loins u>-23c Pork Chops c "!r u-30 Pork Steaks .SMX. u>.2B Pork Sausage L?nk UL 25c Bulk Kraut • • u>-5 e Fresh Ground Reet 1b.22 Fresh Liver Sausage Lb. 16c Fresh Picnics i*. ISC Fresh Hams Z u -23c Breakfast Bacon 2-Lb. Piece or More Lb* Shoulder Roast fc'rui. 24c Rib Roast . . u.2Be Leave Your Order With Our Butcher Now for Your Turkey, Chicken, Quck or Goose for Thanksgiving Chickens vv £Shr u- 39c FANCY BOX LOW PRICE ON FANCY BOX Jonathan APPLES GRIMES 3 Lbs. 25C York Imperials 4 u*. 23c 3 Lbs.2sC Leaf Lettuc® **• 5c Button Radishes Bunch g <s Cocoanuts2 s ° r 15c Celery 3 sunn 10c Fr:sh 8:n:h Beets, G&rrots, Turnips 3 Bunches lOC siL ,*39c Oranges size >u23 c SWEET POTATOES 10 Lbs. 23c YELLOW ONIONS 10 Lbs-22C young Spinach or Kale 2 15c BANANAS ,! S us 4i Lbs "2Sc 54 SIZE jjg&h CP J* 70 SIZE Each ioc Grapefruit 2c* 15c VVI gold medal _ FLOUR °S£5? 98c S Mince Meat 2 m-25c POUND CAKE ™ 15c ssr CAKES t>. 12%C OATS sszsmi?.. .l9c GUM DROPS 2 27c Jell Powder 3 pk * I7c LARD REFINED Lbs. 29c CRACKERS = - 10 c \ - Apple Butter Large Jar 19c CATSUP U-Oz. BOTTLE I2V2C Pecan NUTS H u -43c BUTTER Country Club M9c £r,m u CRACKERS u -20c PRUNES m*.l9c SUGAR 10-59 c EGGS ss? ■. 40c . Kroger irChips 2 Pkgs. 25*

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