Indianapolis Times, Volume 39, Number 189, Indianapolis, Marion County, 16 December 1927 — Page 28

PAGE 28

Twenty Recipes for Using Nuts Win Times Prizes

Today is the day for all the housewife readers of The Times to learn how to use nuts in various dishes for the holidays. Just as striped candy is always on the Christmas tree, so are nuts part of the holiday menu, whether they are used in salads, soups or for garnishes of any kind.

Each reader whose recipe is printed today will receive a prize of a $1 check from The Times. Next Friday will be the day for soups. You who will be serving a complete dinner on Christmas and New Year's Day will want to know how to give your family and guests something different in the way of soup? Each of you send in a recipe for soup, any kind, to compete for next Friday’s twenty prizes. The soup reciptes must be in by Wednesday noon. Each day except Friday The Times prints a miscellaneous recipe for which a prize of a one dollar check is given. These recipes for any dish may be sent in any time. One nerson should send only one recipe each week. They should be mailed to the Recipe Editor of The Times. Send in your soup recipes right away. Here are the recipes for using nuts! Christmas Salad Gut the sections of two large grapefruits in small pieces, being careful to remove all partitions and tough parts. Drain off juice and add one cup chopped celery, one cup chopped tart apples and onehalf cup hickory nuts. Mix with mayonnaise and serve on lettuce or cabbage leaves. Garnish with round pieces of pimentos cut to resemble holly berries and pieces of green peppers cut to stimulate holly leaves. MISS LOUISE FERRY 1937 Madison Ave., City. Salted Almonds Blanch one-half pound shelled almonds in boiling water and remove skins. Put one teaspoonful butter in a pie pan and place in a hot oven. When it is melted put the almonds into it and stir until well coated with butter. Cook until a delicate brown, stirring often so that they may brown evenly without burning. Drain on unglazed paper and sprinkle with salt. Do not enclose in box or tin until perfectly cold. R. H. McLEAN New Richmond, Ind. Nut Croquettes Mash the nuts to a smooth paste; to each cupful of paste add one tablespoon of butter, two tablespoons cream, the grated rind of one lemon, one teaspoon of salt, a dash of cayenne and the well-beaten yolks of two eggs. Form into croquettes, dip in egg, then in powdered bread crumbs and fry in deep fat. Serve with lemon Juice and garnish with parsley. ESSIE GROSH. Arcadia, Ind. Chestnut Soup Boil one quart of chestnuts for twenty minutes, then remove shells and brown inner skin, and put them into a saucepan with sufficient

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boiling water to cbver them. Add a piece of lemon rind and one teaspoon salt. When soft remove the ring and rub chestnuts through a sieve. Then pour over them, stirring all the time, two quarts of white stock, one-half cup of cream, two tablespoons flour and one tablespoon butter. Season to taste with salt and pepper. Bring to a boiling point, remove from the fire and serve hot. GENE MEYER. 219 S. Meridian St., city. Spiced Nuts Holiday salted nuts are decidedly delicious after they are delicately browned In olive .oil. and sprinkled with ground cloves and cinnamon. MRS. JESSIE J. OWENS. Lizton, Ind. English Nut Salad Turn one cup English walnut meats into a saucepan; add a slice of onion, a small blade of mace and one-half a bay leaf Cover with boiling water, let boil ten minutes and drop into cold water thirty minutes. Drain, dry }n a towel and cut into several pieces. Peel two large tart apples and cut in small pieces. Add the nuts, mix with mayonnaise, serve on crisp lettuce leaves and with whipped cream MISS lONE FERGUSON. Cloverdale, Ind. Favorite Nut Bread Sift together two cups white flour, two cups graham flour, four teaspoons of baking powder. One-half cup of sugar and a pinch of salt. Add one cup of chopped walnuts. Beat one egg well. Add two cups of milk, adding gradually to dry in* gredients. Form into a loaf in a bread pan. Let raise twenty minutes. Bake forty-five minutes in a slow oven. MRS. JAMES OVERBY. 917 E. Sixty-Second St., City. Fruit and Nut Salad Cut into fine pieces enough crisp celery to make one cupful, two cups of. diced apples, one cup of English walnut meats chopped fine, two or three oranges cut into small pieces, carefully, slices of pineapple. Arrange salad on individual plates, first slice of pineapple, on that the celery, apples and nuts, well mixed, with dots of orange in the center. Serve with a thick mayannaise. A. COURTNEY. 1744 N. Pennsylvania St., City. Chestnut Dressing One and one-half pounds of French chestnuts, one-third cup of butter, one cup stale bread crumbs, one-half cup scalded- milk, salt and pepper to taste. Remove the shells from the nuts, and blanch by pouring boiling water over them. Allow them to stand five minutes when the brown skin can be removed with

the Angers. C®ok the nuts in boiling salted water until tender, probably about half an hour. Mash finely, add the butter and seasoning also bread crumbs which have had scalded milk poured over them. Mix well and use for stuffing either chicken or turkey. MRS. HARRISON. 940 Ewing St., City. Christmas Candle Salad Lay a slice of pineapple on a lettuce leaf and surround with salad dressing. For the candle, stand a half of a banana, upright in the center of the pineapple slice. On top of the banana place a red cherry, keeping it in place with & toothpick. A shred of coooanut in the cherry will make a good wick. Lay strips of green pepper around it. MRS. W. P. SLOAN. 2031 Caroline Ave., City. Creamed Walnuts Two cupb confectioner’s sugar, white of one egg, one teaspoon vanilla extract, two teaspoons cold water, one pound English walnuts. Mix sugar, unbeaten egg white, vanilla and water into a stiff paste. Shape into little balls, press between halved walnuts. Stoned dates also may be Ailed with this cream. MRS. RAY MATHEWS 425 S. Temple Ave., City. Graham Cracker Salad Two and one-half pounds graham crackers, two boxes marshmallows, one-half pound English walnuts, one pound dates, tyrind nuts, dates, and roll crackers, cut marshmallows in small pieces. Mix all the ingredients and form in a long roll or loaf Wrap in waxed paper and let stand twenty-four hours before serving. Cut In slices and serve with whipped cream.* This will make twenty-five servings. EDITH L. FERGUSON R. R.* 1, Kirklin, Ind. Maple Nut Mold Four cups brown sugar, one cup cornstarch, five and one-third cups of water, eight egg whites, one and one-third cups nut meats, one-third teaspoon maple flavoring, pinch of salt. Mix cornstarch to a paste

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with water. Bring rest of th.e water to a boil and add paste and brown sugar, stirring constantly until clear. Pour over the beaten egg whites and beat. Add flavoring and nuts and pour in molds. GEORGIA GIBSON. 916 E. Twenty-Ninth St., City. One and one-half cups pumpkin, one-half cup sugar, one teaspoon cinnamon, one-half teaspoon ginger, one-half teaspoon salt, two eggs, two cups milk, one-half cup nut meats. Add ingredients in order given. Turn into pie crust and bake, starting with a high temperature, then reducing it. Cook until none of the filling adheres when a silver knife is inserted. Serve wi,th whipped cream. MRS. C. D. HOOVER. 1021 W. Thirty-Fifth St., City. Cranberry Sauce One quart of cranberries, two cups of sugar, one whole orange, one-half oup of black walnut kernels cut In small pieces. Stem and wash berries, run through a meat grinder also grind whole orange. Add two cups of sugar and the walnuts. Let stand over night JOY MAC. 5945 Broadway, City. Narraganset Salad Use equal parts of hickory nuts, walnuts and almonds, blanching the latter and putting the walnut meats for ten minutes *in water in which onions are boiling. Add tiny bits of celery and Rour over a good salad dressing. Put a bit of sweet whipped cream on top and garnish with round slices cut from a long radish. Do not peel as the dainty pink rim adds to the appearance. MRS. ADDIE MASCHER. R. R. 2, Seymour, Ind. Nut and Potato Croquettes Two cups hot riced potatoes, onefourth cup cream or milk, one-half teaspoon salt, one-eighth teaspoon pepper, few grains of cayenne, yolk of one egg, one-third cup chopped pecan nuts, one-half teaspoon baking powder. Mix all Ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed

with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve. MRS. lOLA RUNYON. R. R. P., Box 399 H, City. Walnut Sandwich Filling Cream one cup brown sugar and one-half cup butter. Stir in onehalf cup chopped walnut meats and spread between thick slices of whole wheat bread . MRB. P. W. JOHNSON, General JJelivery, Noblesville, Ind. Bread and Nut Balls One cup stale bread crumbs, onehalf teaspoon salt, one cup chopped nut meats, one teaspoon powdered sage, one tablespoon melted butter, one-fourth teaspoon celery salt, white pepper to taste, two eggs. Beat the eggs, add bread crumbs, nuts, butter and seasoning. Make into rour.d balls and fry In hot fat or bp’te for twenty minutes in moderate oven, serve hot with brown sau.'e. MRS. REHLOCK, 265 S. Elder Ave., city. Fluffed Nuts Put desired amount of nut meats into sauoepan and cover with milk. Let simmer until tender then mash, press through a sieve and stir until smooth. Moisten with lemon Juice, then put around sides of bowl. Fill center of bowl with whipped cream. VIVIAN GOODWIN. Butlerville, Ind. v HUNTERS USE' PLANES Too Many Catty Die in Deer Chases; Farmers Protest. Bi Tex., Dec. 18.—Airplanes are being used by several sportsmen In this vicinity in hunting deer. But the practice has resulted In the death of so many cattle that ranchmen are threatening to use anti-aircraft guns to stop it. Whether the hunters mistake the cattle for deer or whether they are just practicing has not been discovered.

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DEC. 16, 1927.