Indianapolis Times, Volume 39, Number 249, Indianapolis, Marion County, 24 February 1928 — Page 18

PAGE 18

Prize Winning Recipes

With arrival of the Lenten season, many housewives are eager for some new ways of substituting for meat course. Included in today’s list of twenty prize winners are some recipes which perhaps will aid in solving this problem. The prize winners will be mailed a check for sl. Every day there will be a recipe printed and the winner will receive sl. On Friday, as has been the custom, the twenty best recipes will be printed and awards made. Send your favorite recipe to The Times Recipe Editor.

Merrymount Lobster One cup thin cream, one-half cup soft bread crumbs, one and a half cups lobster meat, one egg, one-half teaspoon prepared mustard, one teaspoon lemon juice, one-half teaspoon salt, few drops onion juice, dash cayenne, eighth teaspoon white pepper, one tablespoon butter and one-half cup butter cracker crumbs. Heat cream almost to boiling point and add bread crumbs and lobster meat cut fine. Beat egg slightly and mix mustard with it. Add to the first mixture and cook until thickened, stirring constantly. Add remaining seasonings and the butter. Put in scallop shells or ramekins. Cover with buttered crumbs and bake in hot oven until crumbs are brown. Ten minutes in oven with temperature of 400. Will serve six. MISS TERESA BEDINGHAUS. 1650 Union St., City. Lincoln Log Cabin Salad One-fourth cup chopped green peppers, thirty-six asparagus tips, one pimento, one cup shredded cabbage, one cup cut celery, dressing. Mix cabbage, celery and peppers. Moisten with the dressing. Arrange asparagus in log cabin style on lettuce, build until all is used by having walls tw r o logs high. Fill centers with cabbage mixture. Cut pimento into thin strips one inch long and arrange. Three pieces on top of each salad in a star. This serves six persons. MRS. A. COUTS. Bloomington, Ind. Gen. Del. American Chop Suey One pound pork or veal, tw r o tablespoonsful butter, two onions sliced, one bunch celery shreded, two tablespoons molasses, salt, paprika. Dice meat, brown in butter, add onions and celery which has been thinly shredded into two-inch strips instead of diced. Cover with cold water and add molasses, salt and paprika. Simmer gently until tender. Serve w'ith good sauce and boiled rice. Chinese sauce is good if it can be procured. MRS. ETHEL WILSON, 1005 N. Alabama St., City. Salmon Rolls Two cups salmon, two cups potatoes, two eggs, com flakes, salt and pepper. Mix the salmon and mashed potatoes with one beaten egg. Add seasoning as preferred. Mold into oblong patties, dip into beaten egg and roll in corn flakes. Cook in greased skillet until copi flakes are crisp and brow r n on both sides. MRS. GEORGE BRUBAKER, 409 E. Wabash Ave., Crawfordsville, Ind. * One scant pint of sugar; one-half pint shortening, butter or lard; one pint milk; two pints flour, sift three or four times; three egg whites or two whole eggs; four teaspoons baking powder; little salt; one and one-half teaspoons leamon extract. Cream sugar and shortening. Add milk and flour alternately. Salt and flavoring. Add baking powder. Fold in the three beaten egg whites. MRS. CARL L. PHLEGAR. 2326 Meridian St., Anderson, Ind. Oyster Bisque Scald two cups of milk, add one cup cracker crumbs, and cook in double boiler for twenty minutes. Rub through sieve. Make a white sauce of two tablespoonsful butter, one tablespoonful flour and the milk and cracker mixture. Chop one pint of oysters, put in a sauce pan with their liquor, two cups of water, one slice onion chopped fine, one stalk celery, dried, one stalk parsely, chopped fine, and one bay leaf. Simmer for thirty minutes. Rub through a sieve and combine with the white sauce. Milk or cream may be added if too thick. Season and serve. MRS. H. A. SKIRVIN. E. Eleventh St., Bloomington, Ind. Lima Bean En Casserole Tke two cups of cooked lima beans, one quart of tomatoes, one half pound of spaghetti, one green pepper, two large white onions, ten thin slices of bacon, one pound of hamburger, salt and pepper to taste. Cook spaghetti in salted water until tender. Drain and pour cold water through it. Cut bacon in

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small pieces and fry till crisp. Slice onions and cook in the bacon fat. When well browned add hamburger and cook thoroughly. Cut green peppers in medium sized pieces. Mix all ingredients put in casserole and bake in slow oven for one hour. One-half of this recipe makes a dish for the average sized family. MINNIE THOMPSON. Waldron, Ind. Soft Gingerbread One well-beaten egg, two heaping tablespoonfuls of sugar, three tablespoonfuls of melted butter, one cup of molasses, one teaspoonful of powdered ginger, one teaspoonful of powdered cinnamon, one cupful of boiling water, two and a half cups of flour, one teaspoonful of baking soda. Beat up egg, add sugar, butter, molasses, the flour sifted with the spices and the soda dissolved in the boiling w'ater. Bake in a steady oven. This cake may be used as a sweet with whipped cream. MRS. J. H. WALKER. North Salem. Box 28. Tomato Delight Use one tomato for each person served. Peel and core. Chill. Now use a small solid head of cabbage. Cut fine. Add small chopped onion; one red and one green mango; make a mayonnaise; thin with cream and mix in cabbage. Fill hollows of tomatoes and serve on crisp lettuce leaf. LILLIE PRICHARD. 4108 E. Washington St., city. Santa Clara Prune Cake Two cups of sugar creamed with one-half cup of butter, three egg whites beaten separately, two-thirds cup of sweet milk, one teaspoonful baking powder, one tablespoonful of chopped mace, one cupful chopped walnuts, one cupful chopped prunes that have been steamed. Line a cake pan with buttered paper, fill in a layer of the cake batter, spread a layer of the chopped prunes and over this a layer of nuts, then another layer of cake, and so on until the pan is two-thirds full. Bake in a steady, but not quick oven. CAROLYN W. ROSS. Russiaville, Ind. Pineapple and Cream Cheese Salad Soften one cup cream cheese by working into it a little grape juice. Then roll it into balls. For serving, place a cheese ball on the center of a slice of canned pineapple lying on a lettuce leaf, and add grape juice and French dressing. MRS. FRED HREES. 1104 Oliver Ave., City. Mexican Steak Select a nice round steak. Pound, then butter, flour, salt and pepper both sides of the steak. Put three tablespoons fat in skillet and allow to get very hot. Drop steak in grease and brown on both sides. Chop one medium-sized onion and green pepper fine and spread over steak. Pour one-half cup hot water in skillet and place in oven to bake forty-five minutes. Mix half-cup grated cheese with one riced, hardboiled egg. At end of forty-five

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minutes pour this over steak. Return to oven and brown. JENNIE CAMPLIN. Jamestown, Ind. Meat and Vegetable Dish Take a slice of ham two and onehalf inches thick, salt and pepper, place in a baking dish. Put sliced potatoes, carrots and tunips around ham. Pour over all one pint of water and bake- When done remove ham and vegetables and make a brown gravy. Pour over ham when ready to serve. MRS. JOHN A. PARKES. 2130 Central Ave., City. Chowder One pound cod or haddock, four potatoes (sliced), one thin slice pork, one onion, one cup milk (scalded), salt and pepper, four crackers (split), two tablespoons butter. Soak the bones and head, after removing form of fish, one-half hour in cold water. Scald the sliced potatoes five minutes in boiling water. Cut the pork into one-half inch dice and try it out in bottom of kettle in which chowder is to be cooked. Add the sliced onion and fry a golden brown. Then add the potatoes and enough of the bonewater to cover them and boil fifteen minutes. Add the the fish and more bonewater if necessary and cook ten minutes without boiling, or until fish is tender. Add scalded salt, pepper and butter. Soak the crackers in cold water before adding them. MRS. JOSEPH F. BUERGLER. 36 W. Southern Ave., City. Whipped Cream Pie One pint pure sweet cream, four teaspoons sugar, flavor with vanilla. Put cream in a large platter and whip. After it is stiff put in sugar and flavoring. Bake the crusts in pie tins. Then fill with the whipped cream. Slice some jelly thin and garnish the tops of the pies. This recipe makes two pies. MRS. AMERICA JOHNSON. Noblesville, Ind. Veal Birds In Casserole Cut veal steak into thin pieces two inches by four inches. Fill the center with bread stuffing and fasten edges together with skewers. Sear in ham fat until brown. Place in casserole dish. Measure fat in which meat was seared, and to one teaspoon fat add two tablespoons flour and blend well. Add one cup water and cook until thick. Pour this over the meat. Cover and bake in moderate oven for one hour. MRS. JOHN MEEHAN. 422 Congress Ave., City. Salmon Salad One can salmon, remove all bones and skin, chop fine. One cup chopped celery, one cup chopped English walnuts, two hard-boiled eggs, chopped. Mix together with mavonnaise dressing. MRS. CARRIE REDMEYER. Cumberland, Ind. Creole Tomatoes Six tomatoes, one small onion chopped fine, one green pepper chopped fine, one-half teaspoon salt, one cup milk, four tablespoons butter, two tablespoons flour, onefourth cup hot water and a dash of paprika. Cut the tomatoes into halves, crosswise. Place in a baking dish and cover with the chopped onions and pepper. Season w’ith salt and paprika. Dot with two tablespoons

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THE INDIANAPOLIS TIMES

of butter. Add the water and bake until the tomatoes are tender. Place in serving dish and make sauce in following manner. Melt remainder in a saucepan. Stir in the flour and pour in liquor from baked tomatoes, also milk adding more salt if necessary. Cook until it thickens and pour over the tomatoes. Serve at once. MRS. W. C. FARIS. 2253 Hillside Ave., City. Queen of Hearts Tarts Two and a half cups sifted flour, one teaspoonful salt, three-fourths cup of lard, white of one egg, twothirds cup of cold water, one-half teaspoonful of soda and one teaspoonful cceam of tartar. Mix dry ingredients. Work in the lard. Add stffly beaten egg white and add water, so it is like pie crust. Roll thing and cut with cookie cutter. On one cookie place a spoonful of raspberry jam or jelly. Moisten edges with cold water, cover w'ith another cookie and press together and bake in moderate oven. MRS. B. V. YOUNG. 615 Buchanan St., City. Maine Salad Add equal quantities of cold flaked white fish and sliced cold potatoes. Sprinkle lightly with salt and pepper, pour French dressing over the mixture. Chill and garnish with cold cooked beets and strips of pimento. Put each serving on a bed of crisp lettuce leaves. MINTA DONNELL. Bridgeport, Ind. FUNDS TO CLOSED BANK Estate Tays 54.000 to American Trust Receiver at Kokomo. Bu 'l'imr* Special , . KOKOMO, Ind., Feb. 24.—Addition of $4,000 to assets of the closed American Trust Company bank here has been made through payments on claims of the bank against the estate of Herman Mitchell. Following receipt of the money, which ‘was a part payment, Grover Bishop, one of the bank receivers, said another distribution of money would be made to depositors within about six months. He expects a 10 per cent payment. A previous one was 20 per cent.

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Chickens 40

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