Indianapolis Times, Volume 39, Number 237, Indianapolis, Marion County, 10 February 1928 — Page 20

PAGE 20

Prize Winning Recipes

Readers of The Times are interested in new and varied recipes and dishes, if the number of recipes sent to the recipe editor is any indication. Hundreds have come this week to be judged for prizes. Each day except Friday The Times prints one prize recipe sent by a reader for any dish. On Friday twenty are published. Each reader whose recipe is published receives a check of one dollar as a prize. Send your favorite recipe today to the Recipe Editor. Here are the twenty prize winners for today.

Raisin Pudding One cup granulated sugar, one cup raisins, one-half cup sweet milk, one cup flour, two teaspoons baking powder, one-half teaspoon salt. Mix as a cake and pour into a greased pan. Boil together one and onethird cups of brown sugar and two cups boiling water with a lump of butter. Pour this over dough in pan and bake thirty minutes. MRS. G. L. MILLER. Whitestown, Ind. Beet Relish Chop one quart of cooked beets, one quart of cabbage, add one-half cup grated horseradish, one cup sugar, one tablespoon salt, one teaspoon black pepper. Moisten with vinegar. MRS. C. A. BRINEY, 402 N. Washington, St., Delphi, Ind. Com Flake Cookies Tour cups com flakes, four egg whites, one cup sugar, one cup nuts, one cup cocoanuts. Mix dry ingredients and slowly add to the stiffly beaten egg whites. Drop by teaspoonfuls. Bake in a very slow oven until a golden brown. This will make three dozen cookies. MRS. JOHN J. TODD, R. R. 1, West Baden, Ind. Frozen Fruit Salad One cup peeled, thinly sliced peaches, one cup diced pineapple, one cup seeded white cherries, onehalf cup maraschino cherries, two tablespoons lemon juice, two cups stiffly whipped sweetened cream, two-thirds cup mayonnaise. Combine fruit and lemon juice. Mix whipped cream and mayonnaise and combine fruit mixture. Pour into ice cream mould and cover tightly. Pack in two parts crushed ice to one part coarse salt. Let stand four hours. Cut in slices and serve in crisp lettuce leaves. This will serve six people. HELEN CURWIN, 1129 E. Tenth St., City.

Fish Croquettes Eight heaping cupfuls of hominy flake. Add boiling water and cook slowly as rice. Add salt when done and add one can salmon and two eggs. Mix well and let stand over night. Slice and roll in cornmeal. Fry as you would fish. MRS. FRED HORNING, 310 N. Jackson St., Crothersville, Ind. Com Pudding One quart of corn, one-half teaspoon of salt, three slightly beaten eggs, one-fourth teaspoon of pepper, two cups of whole milk, three tablespoons of melted butter. Mix all ingredients and put in greased baking dish to bake in moderate oven until firm. MRS. J. T. ARMSTRONG, 336 W. Wiley St., Greenwood, Ind. Cottage Pudding Three-fourths cup sugar, three tablespoons melted butter, one cup milk, three teaspoons of baking powder, one egg, two and one-half cups flour, one teaspoon lemon or vanilla flavoring. Bake one and one-half hours and serve with liquid sauce. Lemon is preferred. MRS. RICHARD CARR, Zionsville, Ind. Ham Croquettes * One cup of finely chopped cooked pr ground ham, one cup of bread crumbs, two of hot mashed potatoes, one large tablespoon of butter, three eggs, a speck of cayenne. Beat the ham, cayenne, butter and two of the eggs into the potatoes. Let the mixture cool slightly and shape it like croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs. Put in frying basket and plunge into boiling fat. Cook two minutes, drain and serve. MRS. FRANK DENNY, Freetown, Ind. Grape Whip Heat one cup of grape juice until it is almost to the boiling point. Remove from stove and fold in about sixty marshmallows, stir until partly dissolved. When cool fold in whipped cream, put in sherbet glasses, chill and garnish with maraschino cherries. MRS. E. E. HAUSER, R. R. 5, Box 603, City. Swiss Tart One tablespoon of butter, onehalf cup sugar, one-half cup milk, one egg well beaten, two-thirds cup of flour, one teaspoon baking powder. Cream butter, add sugar, milk, and egg, then flour and baking powder sifted together. Line a pie tin with crust, cover it with jelly, add the above filling and bake thirty minutes. Cover with whipped cream and serve. VERA YOUNG, 615 Buchanan St., City. Boston Baked Beans Boil beans until tender and dry, then place in a baking pan, pour a bottle of catsup over beans. Use a lump of fat the size of an egg, sugar to suit taste, a small piece of tender pork and salt and pepper. Place in a modern oven and let bake four to five hours or until it has a syrup. Do not stir while baking. MRS. ELIZABETH ANDREWS, Box 225, New Palestine, Ind ; One Egg Waffles One and one-half cups of flour, one and one-half teaspoons baking powder, one egg, two tablespoons melted butter. Mix dry ingredients, add milk slowly, egg beaten very light, and the melted butter. Beat batter for two minutes and drop by spoonfuls on well greased hot waffle iron. MRS. O. C. KNORPP, R. R., Cambridge City, Ind. Gnocchi ala Somana One-fourth cup butter, one-fourth

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cup flour, one-fourth cup corn starch, one-half teaspoon salt, two cups scalded milk, yolk of two eggs, three-fourchs cup grated cheese. Melt butter and when bubbling add flour, cornstarch, salt and milk, gradually. Cook three minutes, stirring constantly. Add yolk of eggs slightly beaten and one-half cup cheese. Pour into a buttered shallow pan and cool. Place on a platter, sprinkle with remaining cheese and brown in oven. MISS ALICE SUDDARTH, 438 S. Rural St., City. Honey Bread One cup of flour, one cup of bran, one-half cup of honey, one and onehalf cups of sour milk, one-half cup of raisins, one teaspoon of soda, one-fourth teaspoon salt. Sift the dry ingredients together, mix in raisins until thoroughly covered with flour. Add milk and honey and mix well. Bake In a slow oven forty-five minutes. MRS. GLENN CONNETT, 2410 Roosevelt Ave., City. Prune Cake One and one-half cups of sugar, one-half cup of butter and lard mixed, one cup of sour milk, one cup of prunes cooked and chopped fine, two eggs, two cups of flour, one teaspoon each of baking powder and soda, one teaspoon of cinnamon, one-half teaspoon of cloves and nutmeg. Mix sugar and shortening, add eggs, then a little of the sour milk with soda dissolved in it. Add

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SCHLOSSERS ‘ !|[ OA^-ftiRDVE fee' Butter.

Friday and Saturday SPECIALS —AT—BUEHLER BROS., me

Sugar cured HAMS 17c Skinless, Fatless */ 2 or Whole PORK Sausage 1 Q c FRESH EGGS32c

Beginning Feb. 10, special Saturday prices will be included on Friday. Buy on Friday and avoid Saturday rush. PHONE YOUR ORDER—WE SATISFY 42 N. PENN. ST. Phone MA in 4345

AJtealQualitu WatiJfixtiiut pr —the grocer who recommends Puritan Malt is trying W to give you the regardless of his own profit. He knows Puritan builds his business by its quality. B Puritan is richer stronger better. Try it once. 7/j IB You’ll find what you’ve been looking for. Use wherever sweetening is required in the household. Ptos'flk TUriTan Mai xx Flavored with Bohemian Hope [ For Sale at Good DeaSers ]

prunes. Add all other dry ingredients alternately with the rest of the milk. Bake in two layers. MRS. C. G. STEVENS, 1202 N. Willow St., Rushville, Ind. Cheesed Rice One cup rice, one cup chopped cheese, two cups white sauce, onehalf teaspoon mustard, salt to taste. Cook rice twenty minytes, drain and rinse in cold water. Mix cheese, mustard and salt. Then add rice. Put in baking dish, cover with browned bread crumbs and bake slowly. MISS HAZEL MCDOWELL, 1745 W. Market St., City. Apples ala Creole Six large apples, one cup brown sugar one-fourth cup cream, threefourths cup chopped nuts, one cup water, one tablespoon butter, one cup granulated sugar, one cup whipped cream, one tablespoon gelatine, soaked in one-fourth cup water. Boil granulated sugar and water ten minutes. Peel and core apples and cook until tender in this syrup, keeping them whole. Remove apples, add gelatine to syrup. Cook brown sugar, butter and cream together to soft ball stage. Add nuts. Place apples in a flat serving dish, fill centers and cover top with nut mixture. Pour syrup around and set aside to .cool. Garnish with whipped cream. MARY BEWSEY, 308 W. Barnes St., Frankfort, Ind. Marshmallow Salad One-half pound marshmallows cut in halves, one cup nut meats, six bananas sliced, one-half cup sugar, one-half pint whipped cream Add cream before serving. DORA BARR, Letts, Ind. Baked Chicken Pie Select a firm, not too fat, hen and boil until meat is ready to fall from bones. Remove from liquor and when cool pick from bones and cut into small pieces. Take out some

Cut From Choict Cattle sums ft, STEAK Z J C LOIN Pork Roast 15 C CREAMERY Butter 44c

THE INDIANAPOLIS TIMES

of the broth to be used for gravy. To the rest add the chicken, and when hot add milk and a little thickening. Have ready a short biscuit dough, roll thin, about like pie crust and cut into squares about three inches thick. Pour the thickened chicken into a shallow baking pan. Place the dough over the top, completely covering the chicken and place in oven to bake. When done lift out the squares and cover with gravy, made from the remaining broth. One square will make a serving. MRS. J. C. TRENT, 1440 S. First St., Louisville, Ky. Raw Potato Pancakes Five large potatoes, one medium sized onion, two eggs, three tablespoons flour, one-half teaspoon baking powder, two level teaspoons salt. Peel and wash potatoes and grate, also grate the onion, add eggs flour, baking powder and salt. Mix well. Use two heaping tablespoons of mixture for , each cake. Fry in hot skillet of deep fat until brown on both sides. MRS. ILA STUCK, 329 E. Minnesota St., City. Studies Landing Field Idea By Tinea Special AUBURN. Ind., Feb. 10.—The Rotary Club has appointed a committee to investigate a proposal for establishment of a municipal landing field here.

<3 WILLS/ t J> AVeCJi^B! dI'KN DAILY UNTIL 6 P. M.; SATURDAYS, * M.

“ Wait, Mr. Milk Man! Mother wants an extra bottle of that good Capitol Milk.” CAPITOL DAIRIES ‘lnc TELEPHONES: CHERRY 5018-6843 |

cook; es easy to / / BAKE WITH / EVANS' F-ZBAKF^ „ K flour *C pROPUCt quaUTV R-Z-BAKE RADIO PROGRAM E-Z-Bake Flour Orchestra each STATION WFBM Friday from 6:00 to 6:30 p. m. Grain market reports from Monday to Friday, 12 noon to 12:15 p. m.

CHANGES IN THEATERS Four Affected by Deals at Kokomo Effective Sunday. By Time* Special KOKOMO, Ind., Feb. 10.—Leases on the Sipe and Indiana theaters here have been taken over by the Young Amusement Company, which has theaters in Gary, Muncie and Anderson, Ind., and Canton and Marion, Ohio, from H. E. McNevin, Champaign, 111. The Hoosier Theater Company, local concern, which has been operating the Isis theater, has taken over the Grand and Paramount theaters. Changes in management will become effective Sunday.

“MILK-FED” POULTRY Dressed Free While You Wait MILLISER 11 N. West St. MA. 6994 2 Blocks West of State House

(guaranteed Fresh f EGGS\ EGGS bought at I DOXCII I Kroger's are always M m* I as represented , and igk / at this low price are a J Real Value / SUGAR 10 a MILK x- 3-. 29c Pancake Flour Virgl,,u 3w ~ l Pkg *- m A AW AAA Country Club, 8 Pkgs, 23£ GUM DROPS Lb., 14c CHOCOLATE Crackers Lb., 25c TOMATOES 3 Cana, 25c PEAS Can, 10c RICE Blue Rose Lb., 6c FIG BARS Lb., 12>/ 2 c

PORK . CHOPS Pound— 22C CHICKENS YOUNG HENS FULL DRESSED Pound— 40c BULK KRAUT Pound — 5c

Fresh Cottage ButfS pITrI, Lb. J, / ICEBERG Extra Fancy Lettuce 2 Heads is' i M DELICIOUS \ SWEET # n \ Potatoes 6l< 23° j I Mananas \ J Grapefruit I M CALIFORNIA \ gm _ / Celery S j uL Lb* M* s m f u. s. no. i P° tatoes 15 u >*32 |

A- m Fancy Box WINES APS Apples

LARGE MEATY T omatoes Pound—15c

COUNTRY CLUB Tk £!?*% OllllvA Always Freehand Sweet LDi JLC OLEO im ssr n 19c Flour asra? 9S Soda Crackers 20° Butter Crackers 15 REFINED Pound J 2fi

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FRESH N Picnics SMALL LEAN PORK ROAST LB. 10'

Fresh California Peas 2“-35‘

_EEB, 10. 1928

PORK STEAKS Pound — IT/2® BULK PORK SAUSAGE Pound — 16c BREAKFAST BACON 8-Lb. Piece or More Pound — 27c

FANCY WHITE Cauliflower Large Heads 17c