Indianapolis Times, Volume 39, Number 183, Indianapolis, Marion County, 9 December 1927 — Page 26

PAGE 26

Twenty Best Recipes for Christmas Puddings

Christmas puddings are about the most popular thing going this week for the recipe editor for among the several hundred recipes 6ent in the task of selecting the twenty best was a difficult one. Each reader whose recipe is printed in The Times today will receive a dollar check as a prize. Readers whose miscllaneous recijpes are printed each day except Friday also receive dollar prizes. Next Friday is the day on which The Times recipe editor will

choose twenty best recipes for ways to use nuts (cakes and candies not included). Send your recipes for using any kind of nuts right away. They must be in the office by Wednesday noon to be judged for Friday’s paper. Each person should send only one recipe. Salads, special nut dishes or other methods for preparing nuts will be acceptable. If you have an especially good recipe for any dish, send it to be judged in the contest for other days in the week. They can be sent any time. Here are the pudding recipes. The recipe editor hopes you have fine puddings for Christmas dinner. Uncooked Date Pudding One pound of graham crackers, two packages of dates, one cup nut meats, one-half pound marshmallows. Grind the crackers and dates through food grinders, add nuts and marshmallows, cut fine. 'Mix all with cream to form a loaf. 1 Mold and wrap in waxed paper, let stand twenty-four hours. Serve in slices with whipped cream on top. Mrs. Gertrude Fishel, 343 E. Jackson, St., Hope, Ind. Queen of Puddings One quart of milk, one pint of bread crumbs, one cup of sugar, yolks of four well beaten eggs, the grated rind of one lemon, butter the size of an egg. Mix and bake. For the frosting beat the whites of four eggs, stiff, add one cup of sugar in which has been stirred the juice of one lemon. Cover the baked pudding with the frosting. Bake a light brown. Delicious when served hot. Mrs. Lottie M. Riser, Cumberland, Ind. Pumpkin Pudding Ope cupful pumpkin (canned pumpkin will do), one cupful sugar, one cupful milk, one egg, one tablespoonful flour, one teaspoonful butter, spices and salt to taste. Beat yolk of egg, sugar, flour, spices, salt and pumpkin together. Add stiffly beaten white, and- after it is mixed, add the milk. Melt butter in baking dish and pour into mixture. Bake in slow oven for lVz hours. Serve with cream either plain or whipped. Mrs. Fannie Orqbaugh, ShelbyTUle, Ind. Christmas Plum Pudding Two cups each of ground suet, bread crumbs, flour, sugar, seeded raisins and currants, two teaspoons of baking powder, one cup each of finely cut citron and figs, one tablespoon each of finely cut orange peel and lemon peel, one teaspoon ground cinnamon, one teaspoon ground ginger, one-fourth teaspoon ground cloves, one-fourth teaspoon ground nutmeg, one-fourth teaspoon ground mace, one tablespoon salt,

There is an appetizing ' flavor to this fresh churned from fresh cream butter that makes it easy for you to recognize its superior quality.. always, FRESH CHURNED FROM FRESH CREAM

tel’ 3^ I *■' fflw™

®-Z-BAKE RADIO PROGRAM E-Z-Bake Flour Orchestra each STATION WFBM Friday from 6:00 to 6:30 p. m. grain market report from Monday to Friday. 12 noon to 13:15 p.m. ' ,1- ' " ■■ .■ ::x -■■■ ■

one cup water, one cup grape or other fruit juice. Mix thoroughly all dry ingredients find add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds two-thirds full and steam five or six hours. This pudding should be prepared and cooked a week or more before it is used Before serving steam one hour and serve with hard, lemon or foamy sauce. Mrs. E. C. Unser, 1049 N. Warman Ave., City. y Cherry Pudding To one quart of cherries with juice drained of, add yolk of six eggs, one cup of sugar and two heaping tablespoons of flour. Mix well and pour in medium sized pan which has been lined with pie crust. Bake in moderate oven half an hour. When done beat whites of six eggs stiff, adding a tablespoon of sugar. Spread oh top of pudding and brown. Mrs. Ci P. McCray, 1210 Calhoun St., City/ Jam Pudding One cup brown sugar, one-half cup butter, three eggs, one cup jam, one-half cup milk, two cups flour, two teaspoons of baking powder, one teaspoon of cinnamon and onefourth teaspoon each of cloves and nutmeg. Cream, sugar and butter, add eggs, jam, milk and spices. Sift baking powder and flour together and add. Serve with whipped cream or brown sugar sauce. Mrs. H. O. Hite, 3137 Bellefontaine St, City. English Pudding One and one-fourth cups sugar, one cup milk, two eggs, one cup bread crumbs, one cup suet chopped fine, one and one-half cups raisins, one and one-half cups currants, two teaspoons of baking powder, one teaspoon nutmeg, two teaspoons cinnamon, more if desired, and enough flour to make a batter not too. stiff. Steam four hours, serve hot with a dressing of four tablespoons of flour, one cup milk, a little nutmeg, teaspoon butter and lemon extract to suit taste. Mrs. Charles Tate. 411 S. Sixth St, Noblesville, Ind. —r— \ Chocolate Plum budding One cup seeded raisins, one cup dates,,, one-half cup nuts, one-half cup currants, three egg whites, one envelope gelatine, one cup cold water, one pint milk, one cup sugar, one and one-half squares chocolate, one-half teaspoon vanilia and a pinch "of salt. Soften the gelatine in the cold water ten minutes. Melt chocolate with part of the sugar and add a

little milk making a smooth paste. Put milk in double boiler. When hot, add melted chocolate, sugar and soaked gelat.ne. Remove from the Are and when the mixture begins to thicken add vanilla, fruit and nut meats chopped, and lastly fold in beaten egg whites. Turn into a wet mold decorated with whole nut meats and raisins, chill and then remove to serving dish and garnish with holly. Serve with whipped cream, sweetened and flavored with vanilla, or with currant jelly sauce. Regina M. Meyer, 219 S. Meridian St, City. Saxe-Coburg Pudding Mix one heaping cup of brown bread crumbs, one cup of sugar, the yolks of three eggs, a little powdered cinnamon and grated lemon peel, one cup of whipped cream and the whites of the eggs, beaten to a stiff froth. Butter a baking dish, sprinkle it with bread crumbs and decorate with dried or candied cherries: pour in some of the mixture, add more cherries and so on until the dish is filled. Bake and serve with whipped cream. Mrs. Addie Mascher, R. R. 2, Seymour, Ind. Black Pudding One cup dark sugar, one cup raisins, one cup water with one teaspoon of soda, dissolved in it, one teaspoon of cinnamon, spice, cloves and nutmeg, flour enough to make stiffer than cake dough. Steam four hours. For sauce use whites of four eggs, one cup sugar and one-half cup butter. Miss Thelma Hoard. 320 & Virginia Ave, Apt. 23. City. Walnut Date. Pudding Two eggs, two tablespoons flour, one teaspoon baking powder, one oup chopped English walnuts, one cup chopped dates, three-fourths cup granulated sugar. Beat the eggs, add sugar, sift flour and baking powder together, then add the walnuts and dates and sprinkle all with cinnamon. Place all in a greased pan, preferably a bread pan pound loaf size. Bake thirty or forty minutes in a slow oven. Try with a straw. Serve with whiDped cream in individual glasses. This makes six small dishes. If desired place a candied cherry on top of ‘each dish this makes it very appetizing. Mrs. Arthur Rathz. 2738 Napoleon St., Indianapolis, Ind. Te Old Time Christmas Pudding Combine the following ingredients: one-half cup butter, one-half cup corn syrup, one-half cup brown sugar, one cup sweet milk, one teaspoon baking soda, three cups flour pnd pne-half run cornstarch. Mix with the cornstarch and flour, one cup chopped nut meats (any kind excepting peanuts), three-fourths cup chopped dates, one-half cup each chopped figs and chopped raisins, then stir into the mixture, one-half teaspoon salt, one-fourth teaspoon grated nutmeg, one and one-half teaspoon cinnamon, onehalf teaspoon each of cloves and ginger. Pour Into buttered-mold, cover and steam four hours. Ada H. Blackburn. Scipio, Ind.

Christmas Nesselrode Pudding - Two tablespoons granulated gelatine, one-half cup cold water, five f.<rcr S , one-half cuo sugar, two cups hot milk, two-thirds cup raisins, two f-oMoonoons hunched almonds, onefourth cup finelv cut citron. Beat yolk of eggs with sugar and add to hot milk and cook until it coats the spoon, stirring constantly. Dissolve gelatine in cold water, add to hot mixture and stir until dissolved, then add the chopped nuts, raisins and citron. Set in pan of ice water for five minutes then add the beaten whites of the eggs and one teaspoon of vanilla. Put into a mold and chill. Mrs. Mary Merrill, 247 N. Hamlltqp Ave., City. Date Pudding One egg, one-half pound dates, three-fourths cup sugar, one cup nuts or less, two tablespoons flour (large), one teaspoon baking podwer (rounded), one-half cup sweet milk. Break egg in bowl and beat. Seed and cut up dates and add to beaten egg. Sift baking powder in flour and add then broken nut meats .sugar and milk with a little vanilla. Mix well and pour into buttered flat cake pan. Bake in warm oven and when ready to serve cut in squares and cover with whipped cream, sweetened and flavored to taste. Can be prepared the day before as it is always served cold anyway. This is a general favorite. Mrs. J. H. Plum, 1819 Central Ave.. City. Fig Pudding One pound of figs cut fine, one cup of milk, one cup of molasses, one-fourth teaspoon of nutmeg, onehalf teaspoon of salt, three eggs, one cup of chopped suet, one teaspoon of soda, one teaspoon of cinnamon, four cups of flour. Mix figs, suet and molasses, add spices and salt, dissovle soda in one spoonful of hot water and add 40 milk; then add milk and flour to the first mixture, then the eggs well beaten. Divide into four onepound baking powder cans, cover with close fitting lids and steam three hours. Serve very hot with foamy sauce. Fig pudding can be kept indefinitely and reheated in twenty minutes if sliced while cold and then steamed. Mrs. Cryus O’Hair, 6112 College Ave., City. German Fruit Pudding Mix two cups of rolled bread crumbs with an egg and a lump of butter. With this paste line the bottom and sides of a baking dish. Fill in the baking dish with all sorts of fruit chopped fine, dates, figs, citron, raisins and nut meats. Add two eggs and one cup of bread, crumbs. Cover the top with the first

Keep Your Ducks We will pay 40c a dozen all the year for eggs. Boyer's Hatchery

POULTRY Hens, Spring Chickens and Fresh Eggs 637 Mass. Ave. LI ncoln 5207 1027 Virginia Ave. DRexel 2795 Wm. Luckey

THE INDIANAPOLIS TIMES

Milady, 2000

tSSfln / Hn <* IHHEi _

Mrs. Wallace Ford of Chicago believes that the flappers of 2000 A. D. will stroll about like this. Well, it will take almost that long for them to grow so much hair. The gown is a tooth paste tube design. mixture and bake slowly for one hour. Serve with your favorite pudding sauce topped with whipped cream. Mrs. N. M. Gentry, R. R. Brownsburg, Ind. Date Loaf One cup of dates, two tablespoons of butter, one cup of boiling water and one cup of granulated sugar,

NEW PRICES EFFECTIVE TODAY MILK-FED POULTRY—FREE DRESSING Fries, Hens, Geese, OQ _ Ducks...32o Rabbits..4so Roasts, Bakes Lv C Fresh Eggs ...54^ CITY POULTRY MARKET SO7 E. Market Southeast Corner Market and Alabama

"Well, I understand the quality of milk depends on the care with which it Is handled.” “Thai’s the reason Capitol Dairies is so particular in every little operation in its plants.” CAPFTOE DAIRIES • Inc TELEPHONES, CHERRY 5018-6843

r THE FAVORITE 1 FROM MAINEToCALIFORNIA

|E p. /: w2&rf * f* Ww% I Sales of more than a million cans in a single F month proves the preference of thosewhoknow. I Get full value for your money —a pure all barley malt extract full rich fi&for in the B large three pound can. Once tried—used always. m PLAIN OR HOF HAVOH I net kng union lam HADE

“v ■ cvns of flour, one teaspoon soda in flour, one-half teaspoon salt, one eg;:, one cup nuts chopped fine. l lix this in order given. The boiling water dissolves the sugar an bu’ ter and separates the dates. Cut daces in small pieces. Bake in slow oven for about an hour. Mrs. H. A. Meier, 1141 Pratt St, City. Raisin Pudding One cup granulated sugar, one cup flour, two level teaspoons baking powder, one-half cup milk, one cup cooked raisins. Mix like cake batter. For the sauce use one cup dark brown sugar, two cups boiling water, large lump of butter. Pour over pudding mixture. Bake slowly in moderate oven forty minutes. Serve with whipped cream. Mrs. Ida Hankins. New Ross, Ind. Cranberry Pudding One-third cup butter, one cup sugar, two eggs, one-half cup milk, one and one-half cups flour, one and one-half teaspoons baking powder, one cup raw cranberries, one-half teaspoon lemon extract, with hard or sweet sauce. Mix as for layer cake. Add cranberries and flavoring last. Bake in loaf pans in medium oven. Serve warm with hard or sweet sauce. , Mrs. Alice Herschel, 261 N. Elder Ave., City. Persimmon Pudding One-half gallon persimmons, onehalf gallon sweet milk, two cups sugar, three eggs, two tablespoons butter, one and one-half teaspoons salt, one teaspoon ground cinnamon, one teaspoon ground cloves, one teaspoon allspice, one-half teaspoon nutmeg, one teaspoon soda, onehalf gallon flour. Bake one hour. Mrs. Valeria Dwigans, 1198 S. Tenth St., Noblesville, Ind. WOMEN SMOKERS”JOIN Pipe Problem Biggest Drag on New French Academy. PARIS, Dec. 9.—An academy of smokers is being organized in Paris, with women as some of the charter members. The greatest drag on the organization just now is the question of whether women should smoke pipes. Henri Duvemois, author, leads the opposition and also contends that women should not smoke cigars. Holland “Co-ops” Grow U WASHINGTON, Dec. 9.—Agricultural cooperative societies for purchasing and selling are organized on a large scale in Holland. There are now 3,088 in that country, according to reports to the Commerce Department. 14V!

[lndianapolis <Food Markets]

GOLD MEDAL OR PILLSBURY Flour s 97 AVONDALE itOUR, 24-lb. SACK 89<*

\v>*® '! \ -£o^

FRESH PICNICS SMALL SIZE AT A LOW PRICE Lb. 131/2C

\jj^

LARGE—FANCY BANANAS “ S c i LOW PRICE

\ \ w?\ %

Potatoes ils^27 e

SODA OR BUTTER Crackers FRESH fA A r BAKED JL U 6 1 • COUNTRY CLUB BUTTER Lb. 50c LARGE GLASS JAR Apple Butter 19c GIVEN AWAY, ONE DISH MOP WITH EACH PURCHASE OF ONE LARGE PACKAGE Gold Dust 2S

FRESH Cottage Butts FOR PORK ROASTS Lb. 18c Pork Steaks CUT FROM SHOULDER Lb. 20C CHICKENS FRYING OR ROASTING, FULL DRESSED **■ 39c Bulk Sausage u. 23 c LEAVE YOUR ORDERS NOW WITH OUR BUTCHER FOR YOUR CHRISTMAS POULTRY

Cauliflower LARGE A WHITE HEADS—FLORIDA ORANGES 250 Size 35 Dozen 176 Size 49c Dozen Grapefruit 64 Size for 25c 80 Size for 2Sc FANCY EMPEROR Grapes 1L.25 c

DEC. 9, 1927

% *** /

/ <?w 7 /

/f$L/ f / Nfc/ ' N >/