Indianapolis Times, Volume 39, Number 231, Indianapolis, Marion County, 3 February 1928 — Page 16

PAGE 16

Prize Winning Recipes

To start the twenty prize recipes today, The Times offers a recipe for Valentine day hearts. For a party or luncheon or to be used at home •for salad or dessert on St. Valentine’s anniversary, these would be quite •Each Friday The Times prints twenty prize recipes chosen from the hundreds sent by readers. Every other day in the week on the Woman's page, a prize recipe is printed. Each reader whose recipe is printed receives a check for $1 as a prize. Send your favorite recipe now for any dish and see if it will win a prize.

• Here are the twenty winners for today: Valentine Day Hearts Dissolve one package each of lemon and strawberry gelatine, each in a pint of boiling water. Pour the lemon gelatine in a flat pan so it will be about one-half inch deep and let it harden. Pour the strawberry gelatine into little heart shaped molds and let it harden. Dip a biscuit cutter in hot water and cut the lemon gelatine into round forms. Place each on a serving plate and with a broad knife, slip one of the hearts onto each round form. Serve with whipped cream. ROSE ELEANOR TEETER. Greensburg, Ind. Puree of Mushrooms Peel and stem one quart of mushrooms and cook in a shallow pan in four tablespoons of butter, then rub through a colander and add to a quart of beef or chicken stock, thicken with four tablespoons of flour, season to taste with salt and pepper. BERTHA MAE GRIMES. Elizabethtown, Ind. Pineapple Buns Dissolve one cake compressed yeast in one and one-half cups warm water; add one teaspoon salt, one tablespoon each melted butter and lard, two tablespoons sugar, one egg well beaten, one small can crushed pineapple (reserving one tablespoon each of the fruit and juice for icing), and three cups of flour. Knead well and let rise double in bulk. Shape into buns, let rise double again and bake twenty-five minutes. While hot spread with icing using reserved pineapple from can and enough confectioners sugar of consistency to spread well. Other kinds of fruit may be substituted in this recipe. If fruit 13 juicy use less water in mixing dough. ETHEL SOUTH. R. R. 10, Bloomington, Ind. Date Bars Three eggs well beaten, one cup sugar, one and one-half cups flour, two teaspoons baking powder, one cup chopped dates, one cup chopped nuts, add sugar, flour and baking powder to beaten eggs. Add dates and nuts. Pack one-half inch thick in pans and bake in moderate oven from 30 to 45 minutes. Cut in strips and roll in powdered sugar while still warm. MRS. IDA PUTT. Roachdale, Ind. * Vanilla Wafers One-third cup butter and lard mired, one cup sugar, one egg wellbeaten, one-fourth cup milk, two level teaspoons baking powder, onehalf teaspoon salt, two teaspoons vanilla, two and one-fourth cups flour. Cream butter, add sugar and vanilla. Sift together thoroughly flour, baking powder, salt and add. Roll as thin as possible, cut with round cutter and bake in moderate oven. MRS. FRED D. RHEES. 1104 Oliver Ave., City. Parisian Baked Pears Drain two and one-fourth cups of pears thoroughly; put them in a greased baking dish and sprinkle

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with cocoanut. Bake quickly until cocoanut is brown. To the syrup drained from the pears, add three tablespoons of sugar and one tablespoon cornstarch mixed with two tablespoons cold water. Bring to the boiling point and allow to boil ten minutes. Adc. tablespoon each of lemon juice and butter and serve with pears. HAZEL B. STUART. Claxton, Ind. Pineapple Cream Cake Beat four egg yolks with one and one-fourth cups of sugar until very light. Add two-thirds cup of syrup drained from crushed pineapple. Stir in two and one-half cups of flour sifted three, times with one teaspoon baking powder and onefourth teaspoon soda. Fold in three stiflly beaten egg whites and bake in two greased layer pans in a moderate oven. For filling whip one cup of cream until stiff, fold in one cup drained pineapple and one-half cup powdered sugar- Put between layers and on top of cake. MRS. J. G. ZERTA. Hayden, Ind. Oatmeal Molasses Pudding One and one-half cups cooked oats, one and one-half cups scalded milk, one cup molasses, two eggs, one-half teaspoon allspice, one-half teaspoon nutmeg, one cup chopped raisins, dates or figs. Cold or fresh oatmeal may be used. Mix milk with oatmeal, add beaten eggs, molasses, spices and raisins. Pour into greased baking dish and bake in slow oven about forty minutes or until firm. Serve hot or cold with milk or cream. MRS. E. N. JACKSON. 1324 Shepherd St., City. English Nut Loaf One egg, one cup sugar, one cup milk, one-half teaspoon of salt, three cups of flour, three teaspoons of baking powder. Sift flour, salt and making powder three times, add one cup chopped pecans, black walnuts or hickorynuts. Bake in slow oven one hour and fifteen minutes. MISS SALLY LEWIS. 1514 N. New Jersey St., City. Fruit Salad and Dressing Six oranges, six apples, six bananas, one-half pound English walnuts. Peel and dice the fruit and sprinkle with lemon juice to prevent darkening of fruit. For dressing, take four egg yolks, four tablespoons vinegar, one-half cup sugar, two tablespoons butter. Mix ingredients for dressing and cook in double boiler until thick. Chill and when cold add one-half cup of whipped cream.- Mix into fruit and nuts. Serve with a top of whipped cream and candied cherries. MRS. BARBARA ROSS. R. R. L, Box 102, City. Bread Steam Pudding Two cups bread crumbs, one cup water, one cup white syrup, one and one-half cups flour, one well beaten egg, one and one-half cups raisins, one cup nuts, one teaspoon cinnamon, one teaspoon soda. Mix well, grease pan. steam two and one-half hours. For the sauce rub

one tablespoon of flour and brown sugar together, add enough water to form a lquid, place on fire, let come to a boil, then add twelve marshmallows. Stir until thick, Serve while warm. MRS. JACOB REINERS. 612 N. Delaware St., City. Mock Catfish Stir 10 cents worth of hominy in sufficient water to cook. Add contents of one can of salmon, shredded with a fork. Empty into a pan to cool. When cold, slice and roll In commeal. Fry until brown. MRS. ELMER MELLETT. 175 W. Second St., Sheridan, Ind. Sweet Potatoes and Onions Peel raw sweet potatoes and slice very thin. Skin onion and slice. In an iron skillet melt half butter and half lard and add potatoes and onions. Fry slowly, covered with lid, until all is done. Season to taste. MRS. F. C. ROSEMEYER, 22 N. Grant Ave., CityApple Cobbler Pare six tart apples and slice as for pies. Butter a baking dish, lay the apples in it, cover with one-half cup of sugar, add a generous sprinkling of cinnamon and butter about the size of a walnut, cut in bits. Make a batter of one cup of flour, sifted with a heaping teaspoon of baking powder, a half teaspoon of salt and a tablespoon of lard. Add enough sweet milk to make a batter as for cake, pour over the apples sprinkle with sugar and cinnamon and bake in slow oven for one-half hour. Serve with cream or any favorite. MRS. LILLIAN M’GINTY, 1140 W. McCarty St., city. Honey Baked Apples Six tart apples, two cups of hot honey. Wash and core apples, place in a casserole and pour one and one-half cups of honey over all, one-half cup water and bake until apples are perfectly tender. Keep under cover the first forty minutes. When removed from oven pour remaining one and one-half cup honey over apples and serve hot or cold. MRS. LOTUS JONES. R. R. G, Box 166, City. Popular Rice One cup rice, washed clean. Put into salted boiling water and cook until tene’er. Shred one-third pound of dried beef and fry brown in two tablespoons of butter. Pour rice and what water remains into the browned beef, adding plenty of rich milk or cream and cook in the oven for at least one-half hour. Longer does not harm. If the rice absorbs the milk, add more. This serves four people. BERNICE H. BARRETT. Fortville, Ind. Brown Pudding Part I—One-half cup granulated sugar, one-half cup brown sugar, two cups water, one teaspoon butter, boil four minutes and pour into baking dish. For the second part use one-half cup sugar, one-half cup raisins, one cup flour, two teaspons baking powder, one teaspoon butter, and enough milk to make a batter stiffer than cake dough. Pour into syrup and bakeMF.S. I. RECORDS, Lawrence, Ind. Grandmother’s Date Cake Put half a cup of butter, softened slightly, into a mixing bowl, add two and two-thirds cups of brown sugar, four beaten eggs, one cup of milk, three and one-half cups flour, four teaspoons of baking powder, one teaspoon each of cinnamon and nutmeg and one pound of dates, stoned and finely cut. Bake in a tube pan. MRS. ORVILLE BAKER. 316 S. Taft St., City. Stuffed Onions Six medium-sized onions, six tablespoons bread crumbs, one-half cup nut meats, one tablespoons butter, boiling water to moisten, salt and pepper to suit taste. Remove outer skins of onions and parboil ten minuter. Remove inside and chop fine. Mix with crumbs, nuts, butter and seasoning. Moisten with boiling water and cook five minutes. This will make a creamy substance. Refill the shells, sprinkle with buttered crumbs over top and brown in oven. MRS. VIRGIL REICHARD. 1333 W. Twenty-Sixth St., city. Transparent Pie Cream together one cup of brown sugar, one tablespoon of butter, two teaspoons of flour, one-half teaspoon vanilla, yolk of one egg; add slowly one cup of sweet milk, one egg white beaten to a stiff froth, put in rich pastry, bake slowly between thirty or forty minutes. MRS. A. BARKAT. 1130 Bradbury Ave., city. The world’s output of petroleum for 1927 is estimated at 1,229,500,000 barrels.

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THE INDIANAPOLIS TIMES

Normal Trustee Reminded of Autograph Album Days

Girl Student of Fifty Years Tells S. M. Keltner She Remembers. By Time* Special TERRE HAUTE, Ind., Feb. 3. Sanford M. Keltner, president of the board of trustees of the Indiana State Normal School, has received a reminder from the past as a result of publicity given him on the occasion of his presenting to the school a portrait of the Normal faculty of 1876 during Founders’ Day exercises. The reminder was a page of “tender sentiment’’ written by him in an autograph album in the days of his Normal schooling. This week’s Advance, school paper, contains the following account of the incident. “Sanford M. Keltner, president of the board of trustees of the Indiana State. Normal, was the gay young lad who, back in June, 1878, wrote a tender sentiment and signed his name in the autograph album of a college girl while they were students in Terre Haute. Mr. Keltner long since had forgotten the incident, but he admitted the fact when reminded last week by a letter from Mary A. Abel of Winchester, Ind. Oat of Style Now "Autograph albums appear to have gone out of style with the development of brilliant sweaters, ornate letters, coonskin coats and other present day college equipment. But Mr. Keltner said that one of the thrills of college life when he was a student was filling autograph albums. "Publication of news reports of the Founders’ day celebration at the Normal a week ago, in which Mr. Keltner figured in his official capacity as well as in presenting to the Terre Haute school a fine picture of the faculty of 1876, came to the attention of the owner of the historic and somewhat remantic autograph album. “Mr. Keltner received the letter from his old-time college friend. To refresh the memory of the president of the board of trustees, there was Inclosed the last page of the autograph album containing the sentiment and signature in bold script of S. M. Keltner. On the same page was the signature of Angie Fyler, admitted by Mr. Kelt-

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ner to have been one of his ‘dates,’ or what ever intimate term was at that time applied to a ‘girl friend.’ Recall College Days “When Mary A. Abel read of the celebration at the Terre Haute school, in which Mr. Keltner participated, she remembered the name and was curious to know if her cherished memento of 1877-1878 college days contained the signature of the leader in Indiana educational affairs. “Mr. Keltner put his o. k. on the album page and in a letter of appreciation for having the chance to renew an acquaintanceship after a lapse of fifty years, he returned the page. “Thus.” says the Advance, “ends the new chapter of the autograph album, an institution of the days when an enrollment of a few score made up the student body of a college that now ministers to the educational aspirations of thousands of Indiana young men and women, with a faculty now larger than the entire student body of fifty years ago.” The first waterproof cloth was made by a Scotch chemist, Charles Macintosh, in 1823.

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FEB. 3. 1928