Indianapolis Times, Volume 39, Number 271, Indianapolis, Marion County, 9 March 1928 — Page 21

MARCH 9, 1928.

El -ize Winning Recipes

With approach of spring, the housewife wants new preparations to serve her family. Winter foods naturally are too heavy and rich to serv on mild spring days, included in the twenty prize winning recipes today are several very sood dishes that just seem to belong to gay, sunny weather. The winners, who submitted the recipes printed today, will receive a prize of sl. The Times prints one prize recipe every day and on Friday the twenty best. Send your favorite recipe to The Times Recipe Editor. Prize winners today are:

Sour Milk Cookies Two eggs, two cups sugar, one teaspoon baking powder sifted with flour, one cup lard and butter mixed, one teaspoon soda in one cup buttermilk. Add flour to make thick enough to roll. Add flavor to taste and a pinch of salt. MRS. L. V. CURBEANT. 847 Vt Virginia Ave., city. Oyster Fritters One cup flour, one-fourth teaspoon salt, one-eighth teaspoon pepper, two eggs, one-fourth cup milk, one-fourth cup oyster liquor, one dozen oysters, cleaned and chopped, one teaspoon melted crisco or butter. Mix and sift flour, salt sind pepper. Add beaten eggs, milk aid oyster liquor. Mix until smooth. Add crisco or butter and oysters and mix well. Drop by spoonfuls an deep hot fat and fry about live minutes. Drain on unglazed paper. MRS. J. M. MIKESELL. i, R. R. No. 1, Carmel, Ind. Jellied Pear Salad One four-ounce package cream cheese, four stuffed olives, four canned pear halves, strips of pimento, one tablespoon gelatine, onefourth cup cold water, one cup boiling water, two-thirds cup sugar, onethird cup lemon juice. Mix the cream cheese with the chopped olives and fill the cavities of the pears. Garnish with strips of pimento. Soften the gelatine in the cold water, add boiling water, sugar and lemon juice. Stir until sugar 's dissolved. Let this cool, cover the bottom of individual molds with jelly, and let it set. Then place a stuffed pear in each mold and cover with the lemon jelly. Let stand until firm. Turn out lettuce and serve with cream dressing. MRS. LOTTIE M. RISER. Cumberland, Ind. Three Egg Angel Food Cake One cup sugar, one and one-third cups flour, one-half teaspoon cream of tartar, three teaspoons baking powder, one-half teaspoon salt. Mix and sift all together four times. Scald two-thirds cup milk and mix in slowly and beat well. Add teaspoon vanilla. Beat whites of three eggs until light, then fold them in the batter. Put in ungreased pan and bake forty-five minutes. Then turn upside down to cool and remove. MRS. CLAUDE JONES. 215 N. Hamilton Ave., City. Caramel Pudding Two cups milk, scalded, one large .cup brown sugar, one tablespoon

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flour, small amount butter, one teaspoon flour, small amount butter, one teaspoon soda. Let melt until golden brown. Add milk, stir until smooth. Add nut meats and serve with whipped cream. ELIZA POTTAGE. 375 Prospect St., City. Spinach Timbales Cook spinach in as little water as possible, drain and chop fine. For each two cups spinach, add onefourth cup cream, two egg yolks, one-half teaspoon salt, one-fourth grated nutmeg, one-eighth teaspoon pepper. Mix thoroughly. Fold In two egg whites, stiffly beaten. Fill buttered timbale molds two-thirds full, set in pan of boiling water, cover top with buttered paper and bake fifteen minutes in a moderate oven. CHARLOTTE WATKINS. Clayton, Ind. Orange Cup Cakes Two cups sifted flour, four teaspoons baking powder, two tablespoons butter, one cup sugar, one egg unbeaten, one tablespoon orange rind, one-fourth cup milk, one-half cup orange juice. Sift flour before measuring. Cream butter and add sugar, then egg, and beat until light and fluffy. Stir in orange rind. Add flour and liquid alternately until all is used. Beat well, keeping mixture light and fluffy. Bake in greased 1 muffin tins in moderate oven thirty I minutes. EMMA WASHBURN, i 2315 W. Washington St., City. Salmon Loaf Two eggs beaten separately, three tablespoons melted butter, one can salmon, one-half cup milk, one-half cup bread crumbs. Add all together, then fold in egg whites. Bake forty* five minutes. MRS. LILLIAN SEWARD, 1426 N. King Ave., City. Squaw Corn Cut four slices bacon in small bits, and brown in a frying pan with one slice onion. Pour off fat until about two tablespoons remain in pan with bacon. Add one can corn, one-fourth teaspoon salt, a dash of pepper and simmer for five minutes. Then add four well-beaten eggs. Stir altogether as scrambling eggs. MRS. R. W. HILL. 308 Sycamore St., Greencastle, Ind. Apricot Sherbet One quart apricots which have been nan through sieve, two and one-half cups sugar cooked in two cups water ten minutes. Juice from three oranges, juice from three lemons, two egg whites stiffly beat-

en. Put in freezer and add enough water to make freezer two-thirds full. One pint heavy cream added last. MRS. JAMES L. COOMES. R. R. 2, Henryville, Ind. English Walnut Cake One quart flour, one tablespoon butter, two big eggs, one and onehalf cups sugar, one cup English walnuts cut fine, one teaspoon lemon extract, two teaspoons baking powder. Mix as any other cake Put walnuts in before baking powder, then baking powder last. Bake in tube cake pan. Any white icing can be used. Put half walnuts on the side and top of cake. MRS. PERRY A. WILCOX. 1363 Fifth St, Columbus, Ind. Cabbage Salad One quart cabbage, cut fine, one pint marshmallows, one cup almonds, one can pineapple. Mix together. Then cook together juice of two lemons, two tablespoons vinegar, one-fourth cup sugar, two tablespoons flour and set aside to coll. Beat two whites very stiff. Whip one pint cream. Add cream to first dreassing, then add egg whites and pour over the first mixture. This recipe serves sixteen. MRS. DON V. HARRIS. Bluffton, Ind. Candied Apples Core six apples. Cut in quarters, lay in pans red side up. Pour pint syrup over top before taking from oven. Syrup One cup sugar, one cup water. Boil three minutes. MRS. MARGARET FITZGIBBONS. 35 N. Sixth St, Richmond, Ind. Cheese Fondu Two cups grated or chopped cheese, one cup stale bread crumbs, one cup milk, two eggs, one tablespoon butter. Season with salt, cayenne and mustard. Melt the butter, add warm milk and bread crumbs, then the cheese. Cook quickly. When the cheese is melted add the egg, beaten. If too thin, cook a little longer. If too thick, add a little milk. Consistency should be like poured batter. Serve on toast or heated crackers. MRS. ELMER YOUNG. 2512 Bellcfontaine St, city. Codfish Hash Eight medium-sized potatoes. haJf-pound codfish, one egg well beaten, two tablespoons butter, pepper to taste, and one slice pork. Pare potatoes and boil fifteen minutes, then put the codfish on top of the potatoes and cook until the potatoes are done. Drain thoroughly and hiash the potatoes and fish together. Add the beaten egg. butter, and pepper and beat the mixture together. Cut the pork and fry. Pour in the hash and cook until a golden brown. MARY COONS. 810 Jefferson, Crawfordsville, Ind. Golden Rod Com One can corn, one and one-half cup cracker crumbs, one tablespoon sugar, butter the size of a walnut, salt to taste, pinch of pepper, cut the whites in rings from three or four hard boiled eggs. Mash the yolks with butter, add salt, sugar, pepper and cracker crums, last add com, if too dry, add cream or milk. Bake twenty or thirty minutes in hot over, stirring every ten minutes. When done, add the rings or whites of eggs and serve. MRS. V. W. CHURCH. R. R. 6, Box 291, City. Hanked Steak Cooked With Tomatoes Take one flank steak, season with salt and pepper and sprinkle with a little ground cloves and cinnamon. Cut a little oniot. over it. Make a dressing out of bread crumbs, a little butter and water. Spread over steak and roll up and tie. Put In a pan and pour one quart of tomatoes over it. Boil or bake until tender. Add a few T cloves and a

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VELVET BRICK B ££;. b< ? t y Th most delicious toe cream made Appeals to everybody and everybody likes It. None better than “Velvet.” JESSUP & ANTRIM ICE CREAM CO.

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piece of cinnamon to tomatoes. When done remove to hot platter and thicken tomatoes with di-y bread crumbs and sauce; fine over mashed potatoes. , MRS. ED DURLER, 1233 Newman St, city. Ham ala Breck Cover bottom of baking dish with a layer of cooked macaroni. Cover this with one cup cold cooked ham, finely chopped. Add one and onehalf cups milk mixed with four eggs slightly beaten, half teaspoon salt, eighth teaspoon pepper, a few drops of onion juice and one teaspoon mustard. Bake in a moderate oven until firm. ELMA RICHARDSON. St. Paul, Ind. Raisin Bread Pudding Two cups bread crumbs, one quart scalded milk, one-fourth cup sugar, three tablespoons butter, two eggs, pinch salt, one taspoon vanilla, one cup raisins. Soak bread in milk. Cool and add sugar, butter, beaten egg yolks, salt, vanilla and raisins. Bake forty minutes In slow oven. Cover with beaten whites of eggs and two tablespoons sugar, brown in oven. Serve with cream. MRS. A. E. SIDDONS. Cloverdale, Ind, R. R. 4. Peach Dainties Tw'o cups sifted with one-half teaspoon salt, two tablespoons sugar and three teaspoons baking powder. Rub in one-half cup shortening, add one teaspoon lemon extract and enough milk to make a soft dough. Drop the mixture into greased gem pans. Then put a half peach on each, fill cavities with sugar and bake in hot oven twenty-five minutes. Serve with whipped cream. MRS. GERTRUDE SPARKS. R. R. J. Box 235 D, City. OUTSIDE “LUMBEifIISED Conservation Chief Shows How Indiana Could Raise Supply. Four-fifths of the lumber used in Indiana is imported, yet the State has wasted areas possible to convert into forest production, that \sould supply $12,000,000 worth of lumber that Hoosiers now buy elsewhere, according to Richard Lieber. director of the department of conservation. In a report to the department, Ralph Wilcox, acting State forester, shows that Indiana has Imported forest products, chiefly lumber, since 1885. Statistics show a billion board feet used in the State last year, and of this amount only two hundred million feet or one-fifth was produced locally.

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WELL PLUGGING TO CLOSE ONE STATE OIL AREA Conservation Department to Shut Huntington County Borings. Bn Vnited Press HUNTINGTON, Ind, March 9. The end of what was once one of the most active oil pools in Indiana will be written this spring and summer, when more than fifty old wells in Huntington County will be plugged under supervision of the geology division of the State conservation department. Twenty-five years ago hundreds of wells annually were drilled in this county, particularly in the vicinity of Warren. In the five-year period from 1903 to 1908, according to Theodore Kingsbury, State gas and oil inspector, 976 oil wells were drilled in southern Huntington County. The first evidence of decline was noted in 1907, the announcement said. Some wells were abandoned during that year and the daily average production of new wells dropped fi-om 16 to 18 barrels to 10.6 barrels. During the next year only seventeen new wells were drilled and 165 wells abandoned. Since that time fewer wells were drilled and more abandoned each year, but only recently has the oil become non-profitable. One company recently abandoned all its wells in the Warren vicinity and will pull the pipe for use in other fields. STUDENTS SEEK BOOKS Washington Hi-Y Books Strive to Increase School Library. By Vnited Press WASHINGTON. Ind, March 9. A “bigger and better high school library,” is the motto of Washington’s Hi-Y boys. The campaign for a greater library was started this week, and by collecting all the books the people of the community will give them, the boys are striving to increase the library’s size. The boys intend to unearth all the old and out-of-use books that practically every home has discarded, and turn them from dust-catchers into useful literature for high school students.

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