Indianapolis Times, Volume 39, Number 319, Indianapolis, Marion County, 4 May 1928 — Page 22

PAGE 22

Prize Winning Recipes

This week’s twenty prize recipes of Times readers are printed below. Send your favorite and newest spring dishes to the recipe editor. It may win one of next Friday's dollar prizes or one of the daily awards. The legibility of your copy often is a deciding factor when the editor selects the winners, so type or print recipes whenever possible. Checks arc mailed two weeks after publication.

Bay Leaf Beans Soak a pound of kidney beans over night. Cook slowly with can tomatoes, small piece of bacon, two onions and salt and pepper to taste. About twenty minutes before serving put in four or five bay leaves tied in cheese cloth bag. Remove when ready to serve. MRS. N. H. VERNON. Pendleton, Ind., R. R. 4. Spinach Loaf Two cups cooked spinach or other greens, two eggs, one teaspoon of chopped onion, one and one-half cups bread crumbs, one teaspoon salt, one-fourth teaspoon pepper, one and one-half cups milk. Chop cooked spinach fine, add crumbs, slightly beaten eggs, onion, seasonings and milk. Turn into a buttered mold and bake in pan water until firm. BESSIE B. CHENICEK. C 375 Germantown Ave., Philadelphia, Pa. Meat Croquettes and Peas One pint fiinely chopped meat mixed with small amount onion. Add pepper and salt to taste and two beaten eggs. Make a cream sauce as follows: One cup milk, one tablespon flour, small piece butter. Mix cream sauce and eggs with meat and shape into croquettes. Roil in cracker or bread crumbs and fry in hot lard. Lay croquettes in meat platter and pour peas, prevoiusly cooked in thickening, around them. PAULINE BYRD. Russellville, Ind. Nut and Cheese Loaf One cup cottage cheese, one cup nut meats, one cup bread crumbs, juice of one-half lemon, one-fourth teaspoon pepper, one teaspoon salt, two talbespoons chopped onion, one tablespoon fat and one-fourth cup water or meat stock. Grind the j nuts and mix with cheese, nuts, salt, pepper, crumbs and lemon juice. Cook onion with fat, water or meat stock until tender and add to other ingredients. Beat well and pour into greased baking dish. Bake and serve' with tomato sauce. MRS. ESSIE SCIIWARZENTRAUB j 323 N. Euclid Ave.. City. Banana Souffle Heat one pint rich milk in double boiler. Beat'three egg yolks and add five tablespoons sugar and one teaspoon cornstarch which has been dissolved in cold milk. Add this mixture to the hot milk and cook to a smooth custard. Slice four ripe bananas into a baking dish. Flavor custard with vanilla and pour over

POTATOES Finest Qua’ity 1 IDAHO .25 POTATOES *** HI , Riinils and llj „.f’} r h McClures ai'sh,. Idaho Russets, fiO-lb. bushel, $1.50 At B. & 0. FREIGHT HOUSE 230 VIRGINIA AVE. APPLES Best Qualify V “ S 21 Lbs- $ 1 uriluy Only ™ HAMiLL BROS. 220 Virginia Avenue

Here Are New Slippers With the Charm of Beauty and Virtue of Low Price Every pair strictly Dont ® nvy your first quality . . w jlffi friends but do as carefully fitted. |lf d °- B y fash ' i §

bananas. Beat three egg whites, sweeten and put on top of custard. Brown in quick oven. Cool and serve with whipped cream. MRS. STELLA WALLACE Camby, Ind., R. R. 24. Veal Birds Cut round veal steak in rather thin strips four inches wide. Make a dressing of bread crumbs, butter, salt and pepper and roll, with a slice of bacon, in the veal and fasten wit ha toothpick or string. Bake in casserole for one hour. MRS. J. D. TER DOEST 1014 E. Market St., Crawfordsville, Ind. Apple Show Peel and quarter ten apples. Cook until tender, in sauce pan with water, rind and juice of one lemon Remove the lemon rind and beat apples to pulp. Cook and stir in

W as many eggs. ♦ i|g I 50% faster beating 1| jv&NHOE N I

i| wennersten's | ELECTED,m They grot whaL they WanL! Everybody's , Happy with the Only Baal Hopped Malt Extract WENNERSTEN'SHK REAL HOPPED MALT EXTRACT- — -i.... ■■ - ... ——,

well-beaten whites of ten eggs. Add cne-half pound powdered sugar and beat until stiff. Serve with custard of egg yolks and cream or with sponge cake or lady fingers. MISS GENEVA BELT Lebanon, Ind., R. R. 2. Liver Dumplings One cup ground raw liver, one cup bread crumbs, two eggs, one tablespoon chopped onion, two tablespoons melted butter, one-half cup flour. Mix thoroughly, season with salt, pepper, allspice and nutmeg. Shape into small balls and drop into boiling beef broth. MRS. E. L. OLSEN 3710 N. Gale St., City. Colcannon Three tablespoons butter, onchalf pound cold cooked -potatoes, one-half pound cold cooked cabbage, one onion, salt and pepper seasoning. Chop onion and cabbage and mash the potatoes. Fry ten minutes in lard with seasoning. Turn into greased baking’ dish and brown in oven. MRS. M. A. GERDON 2552 N. Delaware St., City. One-Two-Three-Four Cake One cup butter, two cups sugar three cups flour, four eggs, one cup

THE INDIANAPOLIS TIMES

milk, two teaspoons baking powder, | one-fourth teaspoon baking powder, j one-fourth taespoon salt, and two teaspoons vanilla. Cream the fat | and gradually add to sugar and beaaten eg yolks. Add the milk and ! dry ingredients, beat thoroughly j and fold in the well beaten whites I of eggs. Turn into oiled pans and bake. DOROTHY LOWE ! 699 Wilson St., Columbus, Ind. Vinegar Cobbler Line a pan with favorite pastry

BABY CHICKS S VARIETIES sl2 Pr Hundred. larg.' assorted. $lO. Special grade 3c hinder. Parks Rox and Tui’.cred Leghorns. We have 3 kinds of ducklings, also goslings. BOYER’S HATCHERY Riley 5170. 31 N. Delaware. Hatchery at Thorntoun, Ind.

Standard Meat Market 449 W. Washington St. IV"A. 594S

Lard - 12^

Creamery a r Butter TtOC LB. Bailing 1 Q 1 Beef 14 2 C LB. Pure Fork i p* Sausage IJC LB. Pig i9l_ Knucklcs 1 4 2 C LB. Sliced Bacon LuJ K. I, is. Sugar Cured .. IQ Smoked Eaeon . . IvL LB, Freh Picnics off 1 q j Shoulder, 5 to 6 I*3 2 C LB.

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BP CAKES \^(7Wliofesome lor the Children. i \ a welcome dessert the jgrowi’iips' to T THE ONE FLOUR FOR EVERY BAKING PURPOSE >M!|f Kf&ikp / C/fri Indianapolis product of superior gnaUTy E-Z-IIAKE RADIO PROGRAM E-Z-Rake Flour Orchestra each STATION WFBM Friday from 0:00 to 6:30 p. m. .Grain market reports from Monday to Friday. 12 noon to 12:15 ft. m.

aloWing a good rim for sprinkling in the oven. Bake until slightly brown. Mix three tablespoons cornstarch or flour with two cups sugar. Add two cups boiling water and stir constantly while cooking until thick. Add three teaspoons butter and four egg yolks. Lastly add one-half to (Turn to Page 23 >

PEANUTS lOK HEALTH We Koast Them Fresh Kxery Ony 25c Pei* Pound We Make Oar Own Sailed Peanuts Always Fresh Hoffmeyer’s 237 N. Illinois fit. MAI 11 457a

Best Boiled O P Ham OOC LB. Smoked HAMS -1 n 1 Whole or Half.. 1. I 2 C LB. s P are 19 Ribs 1 4 2 C LB. Shoulder Bones o r 5 Lbs. for 43C Home Made 1 p Frankfurters .... AOCIB. Boneless Smoked 1 n 1 Ham I i '2 C LB. Smoked Picnics 1 QJL 4 to 6 lJ 2 C LB.

WlDEflitfott riccogrcjt A&P Stores have li fit Jf earned the wide M recognition which is theirs for tausJ f'TK, Quality considered, they |jjgy“ggg|| always sell for less l €enae in To

MAXWELL HOUSE COFFEE 45® SPECIAL SAVE SPECIAL

Line Granulated Lbs. Brooms Little Jewel , ISewed Each Pails Each 15c Crystal White Soap 320 c

asparagus M No - 1 rfSk ibMh. Ml/ f

j; ! s' Special - ; jjJ *- \ ill>' iS' FRESH TEXAS m I Beans i.\ 9. A “*• Ay® '-.I WR^\ fc ; TOMATOES •;-7 X C / / N V SAVE // e/

K QUALITY MEATS H Chickens Young Hens, Full Dressed Lb. 39c Smoked Hams mr;; sr; Lb. 23c Chuck Roast Corn-fed Beef Lb. 21c

Special Selected VEAL BREAST or NECK ullc SHOULDER ROAST 2 7c CHOPS w 35c.

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■ESTABLISHED 1859i

.MAY 4, 1928