Indianapolis Times, Volume 40, Number 6, Indianapolis, Marion County, 18 May 1928 — Page 28

PAGE 28

Prize Winning Recipes

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

Corn Oyster. Two cups grated raw com, two eggs, two-thirds cup flour, salt and pepper. Add flour and beaten eggs to corn, season with salt and pepper, and drop by spoonfuls on hot, well buttered griddle or fry in deep fat. EDITH LOUDER. 158 W. Twenty-Third St., city. Porcupine Hamburg. Mix pound of ground beef to one cup of rice which has been soaked in water, one slice stale bread moistened in milk, and small chopped onion. Form in cakes and arrange one small can over cakes and bake in bread pan. Pour tomatoes from one-half hour. Turn and finish baking until rice is tender. MRS. DEWEY BRYANT 428 Bloomington st., Greencastle, Ind. Hotch Potch. Mince two pounds lean beef in food chopper and cook with a little fat beef or veal, one pint water or stock, and half-pint beans. Boil and add two carrots, two onions, two stalks celery, two turnips and cauliflower, all finely chopped. Boil covered for three hours. Melt two ounces butter and mix with teaspoon flour. Brown, dilute with broth, and add to stew. Season with ketchup and salt and pepper. MRS. J. F. BUERGLER 36 W. Southern Ave., city. Ham in Ginger Ale. Cover a ham with ginger ale. Add bay-leaf, small piece garlic,, eight cloves, and salt and pepper seasoning. Cook slowly until tender. Serve hot with spinnach. MRS. FLORENCE LYNCH 1042 S. Tremont Ave., city. Golden Love Cake. One cup sugar, one-half cup butter, three eggs, two-thirds cup strained orange juice, one and onehalf cup cake flour, one-fourth teaspoon salt,, two teaspoons baking powder, one-half teaspoon lemon extract. Cream butter and sugar. Add beaten egg yolks.' Sift flour, salt, and baking powder together and add egg mixture and orange juice. Fold in stiffly whipped whites and bake in shallow pan. Cut in heart shapes and cover with strawberry frosting. Ingredients for frosting. One-half cup butter, one cup sugar, one cup ripe strawberries run through seive, two cups powdered sugar, and one tablespoon orange juice. MISS L. FERRY 1937 Madison Ave., city.

Spanish Rice. Two cups cooked rice, one can tomatoes, one-half can pimentos, two onions, four slices bacon (chopped), one-fourth cup grated cheese. Place in greased baking dish and sprinkle with cheese. Bake slowly for twentyfive minutes. ETHEL BOLLING 185714 Shelby St., city. Lima Salad. To a vegetable dish of cold lima beans, add the following ingredients: Three chopped sweet pickles, two pimentos, one large apple and two hard boiled eggs. Mix with French dressing and serve on lettuce leaves. MRS. CHRIS BARTON 718 N. Alabama St., city. Spice Pie. One-half cup butter, one cup sugar, one teaspoon cinnamon, onehalf teaspoon cloves, five tablespoons flour, three egg yolks, four cups sweet milk. Cream butter and sugar and add beaten yolks, cinnamon, cloves and flour. Add milk to beaten whites and stir in first mixture. Pour in unbaked pie shells and bake in moderate oven. MRS. H. C. MINNIEAR 1107 E. Twenty-Eighth St., Anderson, Ind. Sausage Cake. One pound pork sausage, one cup black coffee, three cups brown sugar, one teaspoon soda dissolved in coffee, one teaspoon each of cinnamon, allspice, nutmeg, cloves, one-half pound English walnuts, small piece chopped citron, one cup raisins, one cup currants, and three cups flour. Mix thoroughly and bake in slow oven one and one-half hours. MRS. ZELLA CHECK 2843 McPherson St., city. Prune Rhubarb. Two cups cooked rhubarb, one cup stewed prunes (stoned), one cup prune juice, one-half cup water, one cup sugar, one-half cup tapioca. Cook until tapioca is soft and serve cold with sugar and cream. MRS. A. W. WARBRITTON 506 W. Pike St., Crawfordsville, Ind. Liver Pudding. Two cups chopped boiled liver two cups cooked oatmeal, one teaspoon salt, white pepper seasoning, one cup beef stock or water. Stir all ingredients and pour in buttered baking dish and bake one hour in moderate oven. Serve hot. This is especially good for children. MRS. FRANK TRENHAN 01 Caven St., city. New Breakfast Food. Mix two cups flour, one teaspoon salt, four tablespoons baking powder, two tablespoons brown sugar. Melt two tablespoons butter and

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mix with two cups raisins, one beaten egg, and three-fourths cup milk. Mix all thoroughly and roll one-half inch thick and brush with melted butter. Slice three apples on top and sprinkle with butter, cinnamon and brown sugar. Bake and serve with coffee. MRS. HA2IE DeBOLT Osgood, Ind. Cheese Fondoo. One cup scalded milk, 1 cup bread crumbs, one-fourth pound cheese, one teaspoop butter, one-half teaspoon salt, three egg yolks and whites. Mix first five ingredients. Add beaten yolks and fold in stiff whites. Bake firm in moderate oven. DOROTHY LOWE 609 Wilson St., Columbus, Ind. Chocolate Squares. Four eggs, one-half cup sugar, one cup flour, one teaspoon almond flavoring, and two teaspoons baking powder. Beat yolks and sugar. Add

PLAIN OR HOP FLAVORED MATCHLESS FLAVOR! There is no better malt syrup than Blatz. Try it and see the difference! Delicious in cakes, cookies, etc.—gives foods new zest. Write for FREE Recipe Book. Val Blatz Brewing Company Indianapolis Branch 1104 Bnrdsal Parkway rhone TAlbot 2601 VAL BLATZ BREWING CO., Milwaukee Established 1851

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extract and flour silted with baking powder and stiff whites. Pour in greased and floured />an and bake fifteen minutes in hot oven. When cool, take from pan and cup in squares, dip in chocolate icing and roll in chopped nuts. MRS. MARY E. ALEXANDER 2717 Bloyd Ave., city. Spanish Cabbage Salad. Mix one and one-half finely cut cabbage with one cup diced cucumbers one-half finely sliced onion, and enough mayonnaise to hold together. Arrange in mound on salad plate, surround with rings of tomatoes and diced cucumbers. Sprinkle with chopped hard boiled eggs and dash of paprika. MRS. HORACE A. SKIRVTN 314 E. Eleventh St., Bloomington, Ind. Rhubarb Whip. Grate two cups cooked rhubarb and mix with grated peel of one orange, one-fourth cup sugar. Cool and whip in stiffly beaten whites of two eggs and one-half cup whipped cream. Chill and serve with whipped cream. MISS FLORENCE WALTER 65 Caven St., city. Date-Nut Cake. Chop fine one package dates and add two teaspoons soda, two cups boiling water. Let this cool. Mix two cups sugar, one-half cup butter, two beaten eggs and add date mixture

For the Three Best Reasons

THE INDIANAPOLIS TIMES

and two and three-fourths cups flour and one- cup nuts. Bake in pan lined with greased paper. Serve as a pudding with sauce. MISS MAXINE HASKET Elwood, Ind., R. R. 5. Apple Fritters. One cup sweet milk, one tablespoon sweet light dough dissolved in milk, three eggs (beaten separately), one teaspoon salt, one and one-half cups flour, one tablespoon sugar, grated peel of one lemon. Mix an droll with slice of apple in each one. Drop in hot fat. Remove and roll in powdered sugar. MRS. C. C. COLLIN 1609 S. D St., Elwood, Ind. Strawberry Rice. Two cups cooked rice, one cup sweet milk, one cup water, twothirds cups sugar, two eggs, onefourth teaspoon salt, two teaspoons lemon extract, one tablespoon flour. Mix and bake thirty minutes. Steam and sweeten one quart strawberries. Place alternate layers of fruit and

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Weber’s Salad Cheese is new ... a different cheese from anything you have ever tasted ... it makes an ideal salad garnish ... a delicious sandwich spread. Those who have tasted it praise it highly. We want to find out what you think about it . . . and for that reason we are offering SSO in cash for the three best reasons why you v like Weber’s Salad Cheese . . . $25 for the best reason ... sls for the next best and $lO for the third best reason. Here’s How It Works Just try a jar of Weber’s Salad Cheese and then write, in less than 100 words, why you like it. Anybody can enter this contest except employes of The Weber Milk Company. Any one can send in as many answers as they desire, but only one prize will be awarded to any one person. Write on one side of the paper with your name and address at the top of the first sheet. Send your answers to The Weber Milk Company. Contest closes promptly at 6 p. m. Friday, June 15, 1928, and no answers will be considered that are received after that date. All answers to become the property of The Weber Milk Company, to be used by them if they so desire. THE JUDGES Dr. Robert J. Aley • . . Pres, of Butler College Mrs. Logan G. Hughes, Pres. Parent-Teachers Ass’n Miss Alta L. Smith .... of Teachers ’ College Send Your Reasons to Wffifß MILK C© 1123 Cruft St. y Indianapolis

rice in dish and cool. Serve with ice or whipped cream. MRS. EDWARD PATTON 412 Canby Ave., Crawfordsville, Ind. Bran Candy. Boil two cups brown and one cup white sugar, one cup water and pinches of soda and salt. When It forms soft boil, remove and beat until thick. Add two cups bran flakes, one-half cup raisins, and one-half cup cocoanut, nuts or dates. Stir until cool and form in balls. Place on oil paper until hard and cut in he If-inch slices. MISS MARJORIE MULLEN 95 N. Warman Ave., city. Students Take Geology Trip B/i United I'resx BLOOMINGTON, Ind., May 18.— More than thirty-five Indiana University students went on the annual geology field trip to Madison and inspected geological formations and collected fossils. The students were accompanied by Prof. Edgar Cumings, head of the geology department, and Prof. C. A. Malott.

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