Indianapolis Times, Volume 39, Number 307, Indianapolis, Marion County, 20 April 1928 — Page 21

APRIL 20, 192S_

Prize Winning Recipes

(Continued from Page 20) chicken broth, few grains cayenne, nutmeg, one egg yolk, two tablespoons lemon juice and three tablespoons butter. Mix mushroom stems, onion and ham. Cook ten minutes in butter. Add all but egg, bread crumbs and parsley, lemon, and salt and bring to boil. Add remainder later and cool. Fry mushrooms in butter and sprinkle with lemon and fill with mixture. Sprinkle tops with bread crumbs and butter and bake fifteen minutes. MRS. ANNA SCHWALMIRE. 1734 Olive St., City. Cherry Cream Pie Make rich pie shell. For filling use two cups canned cherries with little juice, two tablespoons cornstarch, two egg yolks, sugar. Cook until thick and add butter. Pour in crust. Whip cream and pour on top. Beaten egg whites may be used and browned in Oven. MRS. ROY CHRISTY, 713 E. Washington St., Greencastle, Ind. Stuffed Turnips Use six large turnips. Cut off slice from root ends and scrape out entire center, leaving a strong shell. Fill with ground herb-seasoned meat. Sprinkle top with bread crumbs, dot with butter and bake half an hour. Meat also may be seasoned with salt, pepper, mustard and ground ginger. MRS. LAWRENCE E. M’NUTT. 2106 English Ave., city. Yellow Fruit Salad One grapefruit, three apples (red skins on), six kumquats, three tablespoons powdered sugar, one-half cup salad dressing (thinned with whipped cream). Remove grapefruit sections from membranes and sy inkle with sugar. Add diced apples. Mix well with dressing and add thinly sliced kumquats. Serve on lettuce. MRS. BERNICE MEEHAN. 422 Congress Ave., city. Popcorn Cake Cream together one and one-half cup sugar and one-half cup butter. Grind and add one cup freshly popped com to two well beaten eggs, one cup sweet milk. Slowly sift in two and one-half cups sifted flour and two teaspoons baking powder. Flavor with one teaspoon vanilla. Bake in layers and use any frosting. MRS. WILLIAM K. MOORE. R. R. 28, Zionsville, Ind. Oysters ala Villerie Blanch twenty-four large oysters in own juice two minutes and drain. Mince white meat of one boiled chicken. Spread both sides of each oyster with chicken. Dip in beaten egg and fresh bread crumbs. Fry in hot lard for three minutes and serve with fried parsley. FRANCES E. HEARNE. Lawrence, Ind. Cherry Salad One-half pint peanuts, one pint cherries, one egg, one tablespoon flour, one-half cup sweet cream. Drain juice from cherries and sweeten to taste. Mix juice, beaten egg and flour together and cool until thick. Remove from fire and add ground peanuts and cherries. Cool in alternate layers of salad and whipped cream. MRS. CLINT BOYER, R. R. 3., Coal City, Ind. Liver Croquettes Two cups cooked liver, one-half teaspoon salt, one-half teaspoon celery salt, one-half teaspoon onion juice, one cup white sauce. Mix with bread crumbs and fry in hot fat. Serve with white sauce made with mixture of two tablespoons butter, four tablespoons flour, and one cup heated milk and cooked until thick. MRS. SARAH TANGEMAN, 108 N. Sixth St., Richmond, Ind. ' Potato Biscuit Pare ten potatoes, boil thoroughly, and mash fine. Add two cups warm milk, two tablespoons white sugar, half cup yeast, flour enough for thin batter. Mix well and let rise. Add four tablespoons melted butter, pinch salt, and enough flour for soft dough. Let rise again. Cut in

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inch thick cakes and bake in quick oven. JEANETTE LESLIE. Bainbridge, Ind. Chocolate Me Box Cake Two dozen lady fingers (split), two whole cak ejs sweet chocolate, two and one-half /ablespoons water, two tablespoons Confectioners sugar. Mix and melt in/double boiler. Beat cool and stir in/beaten yolks of five eggs. Beat whites stiff and add to chocolate. Line caks mold with wax paper. Cover with layer of lady fingers and chocolate until mold is full. Freeze, /and serve with whipped cream. / /MRS. KENNETH WOIiFE. Acton, Ind. Pineapple Loaf One can shreded pineapple, one envelope gelatine, one cup nuts,

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two cups whipped cream. Boil drained fruit in sugar. Add juice and gelatine and mix with pineapple. Cool, add nuts and whipped cream. Let cool until stiff. Serve with whipped cream topped with nuts. VIRGINIA LEE MOCK, 1024 N. LaSalle St., City. Baked Mushrooms in Cream Brush twelve large mushrooms. Remove stems and peel caps. Put in shallow buttered pan, cap side up. Sprinkle with salt and pepper and dot with butter. Add two-thirds cup cream. Bake ten minutes and serve on dry toast. MRS. C. B. BRAZEAL, R. R. 1. Box 33, City. Apple Sauce Cake One and one-half cups of brown sugar, one-half cup butter and lard creamed together, one-half teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon nutmeg, threefourths cup raisins, one and one-

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THE INDIANAPOLIS TIMES

half cup hot apple sauce. Mix and add two cups flour, three teaspoons soda and pinch of salt. Bake in slow oven. MRS. JOSEPHINE CONNER. 1011 S. Fleming Sit., City. Fruit Pancakes Mix two teaspoons salt and one quart flour. Dissolve two teaspoons soda in a little water. Add one quart rich sour milk, one pint mixed chopped curants and raisins and three eggs. Mix all together and

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beat thoroughly. Bake in small cakes and serve with lemon syrup. LOUISE ELLSWORTH, Butlerville, Ind. Butter Bean Salad One large cup of butter beans cooked tender and seasoned. One cup chopped peanuts, one cup of chopped sweet pickles, two cans of chopped pimentoes. Mix and serve with mayonnaise dressing. MRS. EVA MAHAN. Raccoon, Ind.

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