Indianapolis Times, Volume 39, Number 243, Indianapolis, Marion County, 17 February 1928 — Page 16

PAGE 16

Prize Winning Recipes

The twenty prize winning recipes for today were chosen from the hundreds of good ones sent this week are printed today. The readers whose recipes have, been chosen good enough to print will each receive a dollar check as a prize. Each day The Times prints apprize recipe on the Woman’s page. A dollar prize is given for that, too. Every Friday twenty recipes are chosen as prize winners and published. If you have a favorite recipe send it to tnc Recipe Editor, The Times, right away. Here are today's prize winners.

Applcbutter Drop Cookies One-half cup sugar, one rounded tablespoon of butter, two eggs well beaten, one cup of applebutter, one teaspoon of lemon extract, two and one-half cups of flour, two teaspoons of baking powder, one-half clip of milk, one cup raisins, onehalf cup nuts. Cream butter and sugar, add eggs and milk. Next niix in applebutter, flour, baking powder and flavoring, nuts and raisins, beat well, drop by teaspoonfuls on greased tins and bake in moderate oven. MRS. W. F. BETTGE. R. R. L, Box 231 H, City. Onions and Pickle Relish Cut two medium sized onions and two medium sized dill pickles into small squares. One and one-half tablespoons of French mustard, two teaspoons of sugar, a pinch of salt and one-fourth can of cream. Stir the mustard, sugar, cream, salt together and then pour onto the onion and pickle. Mix well. MRS. GEORGE HUBBARD. 945 Harrison St., City. Cream Apple Tart Line a small deep pudding dish With pastry, pack in one and a half pints of cut apples with threefourths cup of brown sugar, and grated rind and juice of one-half lemon. Cover and bake till well done. Lift the crust and pour in one pint of boiled custard. Return the cover and let it be ice cold when served. MRS. J. M. HON. 3114 Phipps St., City. Banana Cream Mix one-half cup sugar, one tablespoon of cornstarch, one tablespoon flour, and one-fourth teaspoon salt together thoroughly. Stir slowly into one cup hot milk and cook in double boiler for fifteen minutes, stirring until it is thick. Add two well beaten egg yolks, and one tablespoon butter and stir. Cook about two minutes longer to cook the egg, adding the one-half teaspoon vanilla. Fill glasses with a layer of the banana cream and a layer of sliced bananas. MRS. WILLIAM PATTERSON. 1313 W. Market St., City. Gingerbread Banana Shortcake Three tablespoons of shortening, one-half cup sugar, one egg, onehalf cup molasses, one and threefourths fcup flour, one teaspoon ginger, one-half teaspoon cinnamon, one-half teaspoon salt, one-half teaspoon soda, one teaspoon baking powder, one-half cup boiling water, whipped cream and bananas. Sift dry ingredients together, mix as for cake, bake in layer pans where the dough will be one inch thick. Cook 25 to 30 minutes in moderate oven. While slightly warm cover each layer with whipped cream and bananas. MISS BERNICE HARDIN, 1201 E. Pratt St., City. Swiss Macarooms Sift one pound sugar and four i ounces cornstarch twice; add four j ounces of ground almonds, twelve ounces shredded almonds, two

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oranges with grated rind, and stir in two beaten eggs. With buttered hands shape the mixture into balls the size of a walnut and bake on pans covered with oiled paper in moderate oven about fifteen minutes. MRS. CrEARGE BRUNS. Maywood, Ind. Home-Made Vinegar Three gallons of water, three pounds of dark brown sugar, one slice of toasted bread, three cakes of yeast. Boil sugar and water twenty minutes. Allow to stand until lukewarm. Add the bread, which has been spread with the two cakes of yeast, putting yeast side down. Set in moderately warm place for four weeks, then strain and bottle. LONA BAKER. 315 S. Taft St., City. German Light Rolls One-half cup warm milk, one cake compressed yeast, one tablespoon sugar, mix to batter with flour and let rise, one cup warm milk, one large potato (mashed), one tablespoon lard, one-half teaspoon salt, one egg. flour to make real soft dough. Let rise once and make into light rolls. It will make eighteen. MRS. B. A. PRICE. 3019 Broadway, City. Chop Suey One tablespoon lard, one tablespoon butter, have very hot and add one and three-fourth pounds of lean pork cut in one and one-half inch cubes. Fry until very brown then blend in one tablespoon of flour and add one cup water and three and one-half cups of onions (medium size cut in six pieces), and three and one-half cups celery, cut in onehalf inch pieces, cook slow until vegetables are half done, then add one-half cup of oriental Shoyou sauce and let cook until done. Mushrooms maybe added if desired. To serve with rice, have three cups of boiling water ready to which has been added a pinch of salt and lard. Have one cup of rice washed seven or eight times, add to boiling water and cook fifteen minutes fast, then let dry in warm oven and serve. MRS. C. D. SELLS. 1629 Maine St., Elwood, Ind. Cinnamon Prunes Wash one pound of prunes, cover with cold water and let soak over night. Add three-inch stick of cinnamon and one-half lemon sliced. Cook slowly in covered utensil irntil tender. No sugar is needed if cooked slowly. STELLA V. LEHAN. Lawrence, Ind. Delicious Hot Sandwiches Put desired quantity of meat through the food chopper, add salad dressing and make sandwiches as usual, leaving the crust on the bread? Have ready batter made with one egg well beaten, pinch salt, one tablespoon of sugar, one cup milk, two cups flour, one teaspoon baking powder. Lay sandwiches in batter, cover well and fry brown on both sides in hot grease. This makes

a good quick evening dish because most of the preparation except frying may be done before meal time. MARY E. SOUTH, Box 61, Groveland, Fla. Russian Salad One cup each of cold cooked carrots, cold cooked potatoes, cold cooked peas and cold cooked string beans. Marinate with french dressing. Arrange vegetables in a mound; make four sections with finely chopped whites of hard cooked eggs, the other two with hard cooked yolks. Garnish with parsley. MRS. CHESTER RUSSELL, 517 N. Alabama St., City. Cauliflower and Mushrooms in Peppers. Remove the lower leaves from a head of cauliflower and wash thoroughly. letting it stand for a while in cold salt water. Place over fire in enough water to cover and cook until tender. Drain separately the flowerets and cut in pieces. Have ready one can of mushrooms prepared as follows: Wash the mushrooms in cold water and saute in a heaping tablespoon of butter. Add these to the cauliflower and pour over them enough white sauce to season both while preparing the mixture. Remove the seeds from green peppers. Cut of! the tips so they will stand up, and place them in water brought to the boiling point for ten or fifteen minutes. If the pepper is large it can be cut in halves to form two cups. Into these cups put the cauliflower and mushrooms and garnish with a sprig of parsley. MRS. BIRDIE MILLER. 3316 Station St., City. Bob Andy Pie Mix two cups of sugar, three heaping tablespoons of flour, one level teaspoon cinnamon, one-half teaspoon cloves, add one heaping teaspoon of butter, three beaten egg yolks, and two cups of sweet milk. Then fold in the beaten egg whites, not having them beaten too dry. Pour into two unbaked pie crusts, stirring all the time so the spices do not settle. Bake until it is a nice brown. MRS. ETHEL BRIGHT. 1509 Mills Ave., City. Dessert Delight Cook together one cup prunes and one small cup seeded raisins. Drain off ltquid, adding water if necessary to make one pint; bring to boiling point and dissolve one package of gelatine in it. When cold and beginning to set, add the prunes and the raisins and one orange, all cut in small pieces. Serve with whipped cream, slightly flavored with cither lemon or orange. WANDA GILES. Westport, Ind. Chicken Salad Cut cold boiled chicken into small cubes, put them in a bowl and to each quart allow' a teaspoon of salt, a tablespoon of lemon juice or vinegar, a saltspoon of black pepper; mix and put aside to cool. Cut twothirds as much white celery into bits of the same size and stand it in a cold place until mixing time. Then

VELVET BRICK Th most delicious Ice cream made Appeals to everybody and everybody like* It. None belter than “Velvet.** JESSUP & ANTRIM ICE CREAM CO. Saturday Specials MILLISER MAin 6994 * KlocLs H>t of Stntehouse 2 Doors Off Washington Street Eggs, Fresh .. 29c Selected, in curious Young Roasters, 3Cc Hens 32c Roosters .... 20c IroSHdl Free While Vou Walt jjMh; BET'" Words are just talk. Results are what count Puritan Malt proves itself richest, strongest and best by deeds, not claims. Use wherever sweetening is wn required in the household. mi Malt Flavored with Bohemian Hope For Sale 1 at All Good Dealers

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mix the celery and chicken and cover thoroughly with mayonnaise, dish on lettuce leaves and garnish with olives and hard-boiled eggs. MRS. J. H. COMBS. Maple Grove Farm, Noblesville, Ind. Grape Juice Pudding One and one-half tablespoons of gelatine, one-fourth cup cold water, one cup boiling water, three-fourths cup sugar, one lemon, two oranges, one cup grape juice, two egg whites. Mix gelatine with cold water and dissolve in boiling wtter. Add sugar and when partially called add grape juice, orange and lemon juice. Allow' to stand and then fold in the stiffly beaten egg whites. Cut the two parts of the pudding togeher until pink froth has formed on top. Chill and serve without sauce. MRS. LOUIS STRANGE. 959 Magnolia Ave., Frankfort, Ind. Fruit Custard Three-fourths cup sugar, two cups hot water, one and one-half cups fruit, one-half cup flour, two eggs, butter the size of*a walnut. Mix the sugar, flour, egg yolks and a little cold water to form a paste. Then add hot water and boil until thick. Add butter and allow' custard to cool. When ready to serve add a little flavoring and one cup of fruit. Beat the whites of the eggs, sweeter and place on top of custard. Then place remainder of the fruit on top of the beaten whites. Strawberries, or strawberries with bananas mixed, ripe peaches, raspberries, orangey or any fresh fruit can be used. LOUISE RANNELLS. 1133 Reid PI., city. Maple Syrup Cake One-half cup shortening, one cup sugar, white or brown; two eggs beaten light, three teaspoons baking powder, one-half teaspoon ginger, one cup maple syrup, one-half cup hot water, three cups flour, one-half teaspoon soda, one teaspoon salt. Cream shortening, add sugar gradually, creaming between additions. Add beaten eggs. Sift dry ingredients. all flour, alternating with maple syrup and hot water to the first mixture. Bake in a tube loaf pan 55 minutes at 325 degrees. When

CARLOAD SALES—SATURDAY B. & O. Freight House, 230 Virginia Ave. POTATOES !? n h "T ts *9.30 StPKKIOK QFAI.ITV. IKat IIU~LD. = Potato That Grow*. © M nnla* Extra Fine New York State Bald- & An MflfllPQ win* the Very Heat Jb M* UU I# ■ W Per Bushel Basket..Ba.2s and Extra Fine Ben Davis Apples, per Bushel Basket 1)11.75 Potatoes s*£S= THREE SIZES GRAPEFRUIT ON SALE ALSO. Cars Closed Saturday Night at 6 p. m.—Bring Your Sacks or Baskets WJfl) _ *tt W Wholesale and Retail Hamm Bros* 2 i w 1 v r?” a r , A ,y e - .Carload Sale* Bally

Specials for Friday and Saturday BUEHLERBROS., me Sugar Cured | SWISS HAMS 1 7c|STEAK 20c PORK LOIN Sausage 9* Pmß**tl2%* BUENLER’S BEST 2 BACON 1/2 or Whole 24 c Siicud 28‘ u 55 FRESH CREAMERY EBGS 20c Butter 44 c PHONE US YOUR ORDER—CALL FOR IT AT YOUR CONVENIENCE Phone MAin 4345 42 N. PENN.

"OCot " /smsSkL biscuits I/I • ... /. . S" 4 ’'An adde/ attraction to any /■/ , ■;* , .r* >•“' >,V.J, .V-'/i591 meal. So easy to make. Use — II V. . ..••jfc. 2 cup* e-z-Bak. Fiour. I fll £,( v-iv*! ; .' ~n \- r Teaspoon salt. 111 S). : . / *, ' 0 4 Teaspoons baking powder, lift (• ; ( '-'i" ■ ’•••• -. -J - Tablespoons shortening, m )■' .’. ' jto* ‘ .- >y| \ Cup sweet milk. VS. )■ * Measure dry Ingredient* (level \J\ f '■.As# I measurements) and sltt thor- ‘ oughty. Work In eliortentng. ... ■ ■ •■m When smooth add milk, a litI tie at a time. Stir lightly with • • ... . spoon just enough to ml* well. "Turn out on floured board, roll ji or pat to about ',4 inch It) thickness. Cut and place In ~ greased pan. Bake in quick ft oven 12 to 20 minutes. Handle I AN INDIANAPOLIS PRODUCT OF SUPERIOR. QUALITY* ( E-Z-BAKE RADIO PROGRAM E-Z-Bake Flour Orchestra each ” STATION WFBM Friday from 0:00 to 6:80 p. mi Grain market reports from Monday to Friday, 12 noon to 12:15 p. m/

sufficiently cool, cover with frosting and decorate with nuts. MRS. LEONA TUCKER. Detroit, Mich. Raisin Custard Bread Pudding One slice bread, two cups of scalded milk, one third cup of sugar, tw’o eggs, one cup seedless raisins, one teaspoon vanilla, few gratings of nutmeg. Soak bread in cold water, then press dry and measure one cupful. Beat egg, add sugar, milk, bread crumbs, raisins and flavoring. Sprinkle with nutmeg. Set in pan of hot water and bake in moderate oven until firm. One egg white may be omitted and used for meringue. Serve hot or cold. MRS. BERTIE HOWARD. R. R. 4, Franklin, Ind. In nine months 150,000 persons have visited the health spas of Czecho-Slovakia, which stands as a record for health resorts. , GRANDPA’S \ Wonderful Popcorn A Confection that has reached perfection ' aHHk MW Crisp. Tender, Delicious Nutritious and Palatable. Every Bite a Relish. HOMEMADE CANDIES OF ALL KINDS 244 E. St. Clair St. a—, m. f Baby and Brooder Chicks Now and nil the lime. AVe are Marion County Afrent for Oakes Brooders and Supplies. See our SSO brooder houses. BOYER’S HATCHERY 51 N. Delaware St. Riley s*lo POULTRY Hens, Spring Chickens and Fresh Eggs 637 Mas*. Ave. LI ncoln 5207 1027 Virginia Ave. DR exel 2795 Wm. Luckey

Every Housewife Will Want To Take Advantage of EXCEPTIONAL VALUES More and more every week housewives of Greater Indianapolis are relying on Kroger's Friday announcements for their week-end purchases. Many of the most particular have said that from experience they have found Kroger Stores to consistently offer the most dependable food service in the city.

// Fresh Qualify Pork v \ f/ At Special Friday and Saturday Prices v f The thousands of Indianapolis women who recognize the superior quality—- • flavor and freshness of Kroger meats, and regularly make their purchases at Kroger Meat Shops, have found it advantageous to select our week-end specials for their Sundav dinners. FRESH Cottage Butts Ox j J — jM Whole, 4to 6-Lb. Standard *3 A jssf] &Average Cut and I|§ /|| A Sunday T • J M Dinner trimmed tSMMgm Suggestion N PORK CHOPS lb. 19c A \\ CUT FROM SELECTED SMALL LOINS y/ PORK SAUSAGE BULK Lb. 17c Breakfast Bacon “sx'nxr 28c CHICKENS FULL DRESSED YOUNG HENS Lb. 40c FRESH PICNICS u, lie / Bananas *• s\ 80 Size GRAPEFRUIT 2^o r 15c 200 Size ORANGES Dozen 45c Young Broad Leaf SPINACH Pound Sc Cauliflower = 19 c Hot House RHUBARB 2 for 25c Iceberg LETTUCE uuaHtvX Large Heads 15c Fresh PEAS FULL PODS 2 Lbs. 55c Sweet POTATOES 8K 6 Lbs. 25C V York Imperials -- Box Winesaps / %8 U-. 20c Apples 3 -25//

Specials for Friday and Saturday Are you taking advantage of the savings offered by these week-end specials? BEAMS ATafvle 2 CANS 15 C Country Club Beans tomato’ 1 saivk Jb Cans 20c CAKES >u£ajsi&, Lb. 17c CHOCOLATE * JiAISKNS f >er Lb. 19c

M GUARANTEED FRESH dQp liiO* Every Egg Selected P jfj| A for Quality and Size DOZEN— saJr SUGAR BULK 10 Lbs - 61© BUTTER “ssssa 0 " u*. 50c LARD ss par u. 12© Milk H 3 aft 29* S&S3HJ 1 A IH COUNTRY CLUB JnmJßUr 24-oz. twin loaf— FLOUR OTSJS 87c

FEB. 17, 1923