Indianapolis Times, Volume 39, Number 255, Indianapolis, Marion County, 2 March 1928 — Page 17

MARCH 2,1928

Prize Winning Recipes

Today there are several recipes that are excellent money savers. These recipes are all made with economical ingredients and will appeal to the thrifty housewife who understands that food can be both appetizing as well as cheaply prepared. The winners of the twenty recipes printed today will receive a prize of $1 each. The Times Recipe Editor prints one prize-winning recipe each day during the week and twenty recipes on Friday. Send in your favorite recipes to this department.

Cabbage Au Gratin Boil one medium head cabbage until tender. Make a white sauce of one and one-half cups, milk, one tablespoon flour, one-fourth teaspoon salt and milk. Add one rounding tablespoon cheese and mix until thoroughly blended. Place in a brking dish a layer of cabbage and a layer of white sauce, alternating until dish is filled. Put a layer of buttered crumbs over the top and bake until the cherumbs are brown. MARGARET NICEWANGER, 1018 N. La Salle St., city. Pineapple Upside Down Cake Cream one-third cup butter, add one cup sugar and cream thoroughly together. Add two well-beaten eggs. Mix well and sift one and three-fourths cups flour, two teaspoons baking powder, one-fourth teaspoon salt and one-half cup milk. Add one teaspoon vanilla. Melt two tablespoons butter in an iron frying pan and add one cup brown sugar, spread with a layer of pineapple, pour batter over this and bake forty-five minutes in a moderate oven. Turn out on a plate and cool. Spread with whipped cream and serve. MRS. CHARLES KLASING, 1214 Churchman Ave., city. Potato Surprise Take cold mashed potatoes and form into balls. Roll these in fresh or left over meat that has been ground-up. Dip in egg and bread crumbs and fry in hot fat. MRS. EDYTH GRAHAM. 1533 N. Rural St., City. Bavarian Cream One-half can pineapple chopped fine. Two-thirds cup sugar. Cook together. Dissolve package of jello In one-half a pint of boiling water.

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When pello is cooled somew'hat, add pineapple mixture and one cup nuts and let harden. When it begins to harden, add one-half pint cream whipped stiff. Stir thoroughly and mold. MRS. B. H. M'INTYRE, 226 E .Pearl St., Lebanon, Ind. Butter Scotch Cookies Two cups brown sugar, two eggs, one-half cup lard, four cups flour, one teaspoon cream of tartar, one rounding teaspoon soda, two teaspons vanilla. Beat eggs, cream sugar and lard with eggs. Sift flour, crea mos tartar and soda together. Mix stiff until it can be kneaded like beat dough. Shape in two rolls about one-fourth inch thick and bake in hot oven. MRS. PERRY CAMPBELL, 6128 Cornell Ave., city. French Cream Pie One-half cup sugar, half-cup butter, one large tablespoon flour, one egg white and enough milk to make a good full pie. Cream sugar and butter and stir in flour, then add egg white slightly beaten. Add milk. Line a pie tin with rich pastry, pour mixture into it and sprinkle with ground nutmeg. Bake in a moderate oven. MRS. A. W. BRIM. Box 218, Flora, Ind. Veal Pie One pound veal plate, one-fourth side pork, salt and pepper to taste. Have veal chopped in small squares, cut pork in small pieces. Cook until veal is tender. Make pie crust like cobbler roll. Put in pan. Remove bones from veal. Put pork and veal in crust. A little flour and some of broth to cover and bake. Use rest of broth for gravy. MRS. GEORGE STOUT. 552 Warren Ave., City. Baked Pork Tenderloin Take the tenderloin and slit It almost through to make it lie flat. Then dust it with salt and pepper. Prepare a dressing of bread crumbs by adding to the crumbs, salt, pepper, sage, a little onion juice and enough melted butter to moisten

them. Lay the dressing on the tenderloin, put meat over and sew so as to keep the dressing inclosed. Baste often with a little boiling water in which two or three tablespoons of butter have been melted. MRS. FRED RHEES, 1104 Oliver Ave., city. Spanish Toast Cook one can or equal amount of fresh tomatoes until they thicken lightly. Cut one-fourth pound bacon into small pieces and fry. Add two medium size onions .chopped, and fry until cooked through, but not brown. Add the tomatoes, and salt, pepper and paprika. Toast four thick slices of bread, butter and cover them with a layer of cheese. Then add the tomato mixture. HELEN ANDERSON. 2632 Southeastern Ave., city. Kisses Beat the whites of three eggs to a stiff froth. Mix with five tablespoons powdered sugar and flavor with lemon. Butter a pan and lay in it white paper. Drop the mixture upon it teaspoonful cakes at least one inch apart. Sift over with sugar. Bake one-half hour in a slow oven. MRS. O. A. BRUDER. 1016 Lexington Ave., City. Jiffy Mush Stir one pound hamburger in one j quart boiling salted water. Beat one j egg until frothy, add two cups corn-1 meal and enough cold water to mix well. Add to the boiling hamburger j and let simmer until thick. Cool and slice. Fry the same as mush. | Will keep lndefinately in cool place | MRS. J. E. MINER, 2016 E. Waashington St., city. Fourteen Cent Cake Two cups milk, two cups brown sugar, two tablespoons lard, one cup raisins, flour to make stiff batter, one-half cup walnuts, one teaspoon : salt, one teaspoon cinnamon, one- ! half teaspoon cloves and one tea- j spoon baking soda. Boil all ingredients with the exception of flour and baking soda for five minutes. Let this mixture cool and gradually add baking soda and flour until stiff batter is secured. Then pour in buttered pan and bake slowly for forty-five minutes. MRS. F. H. KNAUER, 5102 Winthrop Ave.

Baked Custard Mix one-half cup sugar, six eggs j and one-eighth teaspoon salt. Add I one quart milk and strain into but- j j tered molds or cups. Set in deep ! pan, two-thirds of the mold sub- j merged in water. Bake in a moderate oven. When a knife-blade cut in the custard comes out clean, the j custard is done. MRS. U. ?. BAKER. Centerville, Ind., R. 1. Rose Candy One pound granulated sugar, one teaspoon cream. Mix together and ; boil fifteen minutes. Stir fast all | the time. Remove from stove and ! beat the white on one egg to a froth and stir the candy into it. Divide ; it and color one part *vith four drops j cochineal. Flavor with one-half tea- : spoon vanilla, {he other with one I teaspoon lemon. Butter a dish, pour j first one and let it spread, and then I the other on top. Cut when partly j cool. MRS. ERNEST RAYMER. Cicero, Ind. Mock Fried Fish One pound hominy and one can salmon. Cook the hominy in as little water as possible, add it to ‘ the salmon, which has previously j been mashed into very small bits, j salt and pepper to taste, put in crock r or pan and allow to become cold, j turn out and cut in desired pieces, I roll in meal and fry in hot fat. ! MRS. RALPH MASON. 18 Beveridge St., Greencastle, Ind. Maple Sirup Pic Take one cup of maple sirup, one heaping tablespoon of flour, one J egg well beaten, one-half cup of i sweet cream, butter about the size j of a walnut; beat well together, then pour in crust and place in oven to bake. LOUISE MACY. St. Paul, Ind. Molded Halibut and Peas Chop one pound of raw halibut very fine; add to this yolk of two | eggs, one teaspoon salt, dash pa- j prika; soften one teaspoon corn ! starch with a little milk, adding j enough more milk to make two- j thirds cup, then stir into the fish, and lastly fold in one-third cup cream beaten stiff; butter individual molds, placing a circle of peas about bottom; fill two-thirds full of fish! mixture, and steam thirty minutes, 1 or until firm in center; unmold on hot plates, surround with creamed peas. MRS. CLYDE MORIN. Mooresville, Ind. Prune Jelly Stew one-half pound prunes in just enough water to cover, add an • inch stick of'cinnamon, eight tablespoons loaf sugar. When sufficiently cooked add one-fourth pound gelatine previously soaked in a little water. Rub all through a sieve. Pour into small molds and let set. Serve with whipped cream. BONNIE SIEFER. Farmersbtirg, Ind. Poverty Plum Pudding Chop one cup suet very fine and beat smoothly with one cup molasses. Sift one teaspoon each soda and salt in one-half pound flour; add pint of milk, one pound of rai-

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sins (chopped) and one-half pound citron sliced. Boil three hours. CATHERINE JO CRAWFORD. Brazil, Ind. Corn Pudding One can corn, three well-beaten eggs butter size of a walnut sliced into bits, one tablespoon flour, three-fourths cup sweet milk; salt and pepper to taste, bake in hot oven, serve as a vegetable. FLORENCE H. BOWMAN. Gosport, Ind. CITY HEARING IS SET Debate Demurrer on Receiver Petition Wednesday. Oral arguments on the city’s demurrer to a petition for a receiver for the city were set Thursday for next Wednesday by Superior Judge Byron K. Elliott. Setting of oral arguments followed withdrawal of the city’s motion to strike out the entire complaint, and the filing of a demurrer, which takes the position that there are no legal precedents for such an action. When the original motion to strike out was filed City Attorney Edward H. Knight said he did not wish to “dignify” the suit enough to file a demurrer. CAMP PERIOD ASSIGNED National Guards to Go to tamp Knox Aug. 5 to 19. Tentative assignment of the period from Aug. 5 to Aug. 19 as the dates for the annual encampment of the Indiana National Guard at Camp Knox. Ky.. has been announced by Adjutant General William H. Kershner. It is planned to transport the troops to the training camp by bus while the equipment will be carried in the trucks assigned to each unit as a part of equipment

Baby and Brooder Chicks Now and all tb* lime. We are Marion County Agent for Oakes Brooilers and Supplies. See our ?oO brooder houses. BOYER’S HATCHERY ?A N. Delaware St. Rl!‘y 5170

APPLES AND POTATOES CARLOAD SALES—SATURDAY B. & O. Freight House, 230 Virginia Ave. OL E ncdwlna. -- e. fl c A jfa NmSaA lrkun.au Hlaeka. Unman J I ,| 9 1. A #.OU Apples ssE. wau-ssr I = to L= POTATOES "St?* iljo SITKRJOK QUALITY. _ EXCELLENT COOKEItS Fer Bushel (60 lbs.) Cars Clor.e Saturday Night at 6:oo—Bring Your Sacks or Baskets nk IVliolr.ale and Retail Mamsll Bros. * 230 v^inia av °- am ..*** M A vue- n.rw ( nrload Sale* Dally

Specials to* Friday and Saturday BVE9LER BROS. I INCORPORATED! FRESH FRESH PORK HAMS Shoulders SAUSAGE 16c 13c 10c Sugar Cured j LOIN HAMS 18c! PORK ROAST 15c BUEHLER'S BEST BREAKFAST BACON I2 ° r wh ° |e 2 3c s|ited 28c 2 ,or 55c FRESH Creamery EGGS 26c BUTTER 44c Phone Us Your Order — Call for It at Your Convenience — We Guarantee to Satisfy 42>. PEHNrST. PhoneTMWT434F

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COMMITTEE TO DRAFT NEW SIGN ORDINANCE W. A. Kcatliing Named Head of Group by Safety Board. W. A. Keathing heads a committee of electical sign company representatives named by the board of safety to draft anew electrical sign ordinance. Council President Otis E. Batholomew, American Sign Company representative, is on the committee. It is proposed to permit a sign to extend one-half the width of sidewalks more than fifteen feet wide, with a maximum of twelve feet, Robert F. Miller, safety board member said. Sidewalks less than fifteen feet wide may have signs within eighteen inches of the curb, under the plan. Howard Robertson, safety board secretary, said the plan will improve the looks of the business section. . War Veterans Keep Tryst By United Press CHICAGO, March 2.—Four men met in front of Chicago’s Art Institute Thursday, keeping a tryst made ten years ago in a Queenstown "pub” when they were serving in the United States Navy. Three others failed to arrive.

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Famous m mm Food, mw Maxwell j|? House 1 Coffee ) Tin *- f- v.tue, " ave 7c Compare Pure Refined 2* Sugar Fine Granulated LI)S. 59c Chipso For All Cleaning Purposes J Pkg. 22C Fould's Macaroni or PkgS. 25c Cigarettes b Ha io c£k;sll9 Cracker Jack Cocoanut “ffl 35c Post Toasties Or Com Flakes • Pkg. Isc Dutch Tea Rusk " I 'ks 15c

JT Van Camp^a Economy sjf ® T Prices ■ 4 [ Foods x 3 c " -J Oleo v- Noll ' y 19c Bread Quality Sc Salmon as 18c Apricots Choice Grade Lb. 25c CampbelFs Beans or Tomato Soup CffllS 25c Asparagus Tips DdMOTte lx 18c Heinz Spaghetti Tomato Sauce Call 13c Sweetheart Soap sc Sunsweet Prunes Medium Size 2 20c Underwood Sardines r r 13c

fy Extra Special 1 j '■'’ l!i| '' Zs Pork Loins! T M-.x..,. M Whole or Half j Economy Fresh Picnics Lwn LI). 10c Smoked Picnics 4to 6-Lb. Average Lb. 15c Cottage Pork Roast Lb. 15s Boiled Hams Whole or Half Lb. 35c Chickens Young Hens Full Dressed Lb. 39c

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