Indianapolis Times, Volume 39, Number 295, Indianapolis, Marion County, 6 April 1928 — Page 23

[APRIL’ 6, 1928

Prize Winning Recipes

(Continued From Page 22) two eggs until light and add to the parsnip pulp and beat vigorously. Then add three tablespoons flour, one tablespoon butter, one teaspoon salt and one cup rich milk. Mix well and drop by spoonfuls in deep hot fat. MRS. IDA PUTT, Roachdale, Ind. Prune Cake Two cups flour, one-half teaspoon alspice, one-fourth cup butter, one cup stewed prunes, one teaspoon soda, one-half cup raisins, two eggs, one cup sugar, one teaspoon cinnamon, one-half teaspoon salt, onehalf cup sweet milk. Cream the butter and sugar. Add the egg yolks and stir in prunes and raisins. Sift soda, spices, salt, flour, and add the milk. Mix together and fold in stiffly beaten egg whites. Bake one hour in moderate oven. MRS. HELEN BRADSHAW, 2111 S. Delaware St., City. Beefsteak with Fried Peppers Cut sweet green peppers in slices and cook in deep fat. When tender place over a broiled steak. Allow to stand in warming oven and serve with a lump of maitre d’hotel blitter. MISS DELORES MIKESELL, Carmel, Ind, R. R. I. Baked White Fish Three pounds white fish, one-half cup oil, four tablespoons flour, two cloves, one bay leaf, two cups strained tomatoes, two large sliced onions, one green pepper, two tablespoons butter, salt, pepper and sugar. Heat oil, add onions and chipped peppers, cover and cook ten minutes Add to the tomatoes already seasoned with spices, salt,

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pepper and sugar. Put in onions and butter and cook slowly. Place boned fish in oiled casserole and cover with tomato mixture. Bake until tender. MRS. FRANK W. HECKMAN. 724 E. Thirty-First St„ Anderson, Ind. Cherry Delight One quart cherries, two-thirds cup sugar, three-fourths cup flour, teaspoon baking powder, one-fourth teaspoonful salt, one tablespoonful lard. Make a batter of the ingredients, using milk. Pour over the cherries, add bits of butter and sprinkle with nutmeg. Bake until brown. Serve with whipped cream. MRS. G. H. HICKMAN. 110 Morgan, St., Crawfordsville, Ind. Anna Potatoes Four potatoes, two ounces Swiss cheese, two tablespoons butter. Peel and slice potatoes finely. Put butter in frying pan and cover bottom with a light layer of potatoes. Season with salt and pepper and cover with grated cheese and butter. Make another layer similarly and cook five minutes. Turn with cake turner, cook again, and bake in oven ten minutes. MRS. CARL WILL. 4522 Loughboro Ave., St. Louis, Mo. Spanish Shirred Eggs One pint strained tomatoes, onefourth cup tapioca, one teaspoon salt, one tablespoon butter, one teaspoon chopped onions, one-eighth teaspoon paprika, four eggs, onefourth cup grated cheese. Heat tomatoes in double boiler. All other ingredients except eggs and cheese and cook fifteen minutes stirrinsr

SCHtOSSER’S 1 KJ' Butter,

frequently. Butter a baking dish and pour in tapioca mixture. Make four depressions in sauce and break an egg into each. Sprinkle with cheese and bake in moderate oven. Serve hot garnished with parsley. MRS. J. E. MEEHAN. 422 Congress Ave., City. Fruit Biscuit Make a rich baking powder biscuit dough; roll thin and brush with melted butter. Sprinkle with a mixture of cinnamon, brown sugar, chopped raisins and citron. Roll like a jelly roll; cut in slices onehalf inch thick; lay, cut side down, in buttered pan. Brush, with melted butter, sprinkle with brown sugar and make in a hot oven. MRS. G. R. WASHBURN, 2315 W. Washington St., City. Royal Apple Pudding Cut off tips of six or more apples. Scrape the centers and fill with mixture of almonds, currants, one cup sugar and one tablespoon cinnamon. Put apples in baking dish and cover with' mixture of five egg yolks, one cup sugar, one cup bread crumbs and beaten egg whites. Bake in moderate oven one hour. Serve with lemon sauce. MRS. ROY CHRISTY. 713 E. Washington St., Greencastle, Ind. Smothered Eggs Potatoes, eggs, cheese, thin bacon and salt and pepper. Mash as many potatoes as necessary and put in shallow baking dish. Make as many depressions in the potatoes as there are eggs. Break the eggs into them and sprinkle with finely grated cheese and place in oven until egg white is set and cheese slightly toasted. Serve with crisp bacon curls. MRS. L. G. MOORE. 241 E. Albert St., Sault Ste. Marie, Ontario, Canada.

Delmontcote Apples Eight apples, one-half can peaches, one-half cup macaroon j crumbs, five tablespoons sugar, pe- | cans, almonds. Quarter the apples 1 and stew until tender. Pour off the juice and put in Pyrex baking dish. Put chopped peaches on top and cover with the macaroon crumbs, nuts and sugar. Make a second layer similarly. Cover, and bake three hours in a slow oven. Serve with vegetables. MRS. H. G. DRAKE. 1027 Fletcher Ave., city. Raspberry Pudding One cup of sugar, three-fourths j cup of flour, two cups of raspberry juice, three cups nut meats, two egg | whites. Mix the flour and sugar; add the juice and cook until thick. ] Stir in nuts and when cool fold in j stiffly-beaten egg whites. Serve ! with whipped cream. MISS DOROTHY BARNES. Hope, Ind. Empress Salad Minced-cooked chicken, cooked,j butted mushrooms, small cucumber, | aspic jelly, beet hearts, celery, one hard boiled egg, parsley and may- j onnaise. Fill a border mold with | a layer of chicken. Add a layer of

BABY CHICKS * VARIFTIES 512 Per Hundred, large assorted. StO. Special grade higher. Pirks Rox and I.eehorns. We have 3 kinds of ducklings. also goslings. Be sure to see our Easter chicks. BOYER’S HATCHERY Rllev 54T0 51 N. Delaware Hatchery at Thorntown. Ind.

VELVET BRICK E lZ^°u T The most delicious tee cream made Appeals to everybody and everybody likes It. None better than “Velvet.” JESSUP & ANTRIM ICE CREAM CO.

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mushrooms, another of chicken, cover with sliced cucumber pickles and fill with aspic jelly. Add layers of chicken and mushrooms, mask with mayonnaise, sliced beets, egg and parsley and garnish on top with fringed celery. MARGARET DAILY. 324 Spencer Ave., Indianapolis. Mushroom Salad Five small potatoes, one pound sweetbreads, two pounds mushrooms, one cup sour cream, onefourth* cup fine** oil, juice of one lemon, one teaspoon chopped parsley, olives and crisp lettuce leaves. Boil diced potatoes. Boil sweetbreads in salt water and skim and mince. Boil the mushrooms and mix with the sweetbreads and potatoes. Add mixture of cream, oil, lemon juice, salt and pepper. Arrange on lettuce leaves and sprinkle with parsley and olives. BENEDINE ROQUE. Bridgeport, Ind. Halibut ala Creole One-pound halibut, one cup tomatoes, one-half cup water, one slice onion, one teaspoon sugar, two whole cloves, two tablespoons of butter, two tablespoons of flour, one-half teaspoon of salt. Cook tomatoes, water, onion, cloves and sugar togethter for ten minutes. Add flour and stir until smooth. Mix the two, add seasonings and cook five minutes. Strain. Put fish in baking pan, add half tomato mixture and bake until fish separates from bone. Baste during baking.

P Stuffed Celery ala Ivanhoe Mix % cup cream or cottage cheese with Vi cup Ivanhoe —pile in grooves of crisp celery. Chill.

Ivanhoe * Mayonnaise* Distributor Harry H. Redfearn & Cos.

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When done serve on platter with remainder of hot tomato sauce and garnish with parsley. MISS RUTH E. COBB. Sheridan, Ind., R. R. 4. Cheese Souffle Two tablespoons butter, two tablespoons flour, one-half cup scalded milk, one-half teaspoon salt, onehalf cup grated cheese, three egg yolks, three egg whites and cayenne pepper. Melt the butter and mix with flour and scalded milk. Cook until thick, remove from the fire and add the salt, cayenne, cheese and well beaten egg whites. Pour into buttered baking dish and bake twenty minutes in a slow oven. Serve at once. MRS. RUSSELL BLACKER, Colfax, Ind. Tomato Askie Salad Three tablespoons gelatin, onehalf cup cold water, one quaA canned tomatoes, one finely chopped green pepper, two tablespoons chopped celery, one tablespoon chopped parsley, one cup finely shredded cabbage. Soak the gelatine in the water. Boil the tomatoes three minutes and strain. Pour hot juice over gelatine and stir until dissolved. Add the sugar and chill. Mix the remaining ingredients and add a small amount of lemon juice. Mix with the gelatine and pour into molds to chill. Serve on lettuce with mayonnaise. MRS. OLDA RIEHESON, Morgantown, Ind.

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ESTABLISHED 1859;

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