Indianapolis Times, Volume 40, Number 12, Indianapolis, Marion County, 25 May 1928 — Page 28

PAGE 28

Prize Winning Recipes

This 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.

Creamed Onion Tops Three bunches of young onions, two cups white sauce. Cut the onion tops into one inch pieces. Cook in plenty of boiling, salted water about ten minutes until tender. Add to the white sauce and serve at once. MRS. ERNEST PEARSON. 101 S. Traub Ave., city. Boulettes One pound lean meat or left over, one tablespoon lard, one tea-

If you leave it to the children, they will prefer the milk from .. CAPITOD DAIRIES * Inc TELEPHONES: CHERRY 5018-6813

Standard Meat Market 449 W. Washington St. Rl. 9948 LARD 4-Lb. Limit 1 0 y 2 C Lb. OLEOMARGARINE 16c

Creamery a O Butter .... LB. Boiling I O 1 Beef LB. Pure Pork ir Sausage lOC LB. Knuckles . 12ic LB. Sugar Cured .. in Smoked Bacon.. 1/Clb. Sliced 39c Smoke 1 P Jowls *wC LB.

-

Put down the amount you pay for rent, multiply it by 12, then times the number of years you have paid rent, the answer will be “Rent receipts equal nothing.” Rent receipts pay no dividends—bear no interest, A they are useless. Ten years from now you will have 120 rent receipts -—enough to have purchased a home of your own, or will you have the receipt for 120 payments on your little nlace, and the deed in your pocket? Figure it out for yourself what the rent you pay, at present-day interest, will amount to in a few years.

Per Mo. $ 25 30 35 , 50 60 <75 85 100

The above is proof enough, isn’t it? Look over the Indianapolis Homes for Sale in today’s Want Ads, you can find just the place for which you have been looking. RENT RECEIPTS i Are Equal in Value to lTickets to Last Year’s Circus

spoon salt, one egg, juice of one lemon, one grated onion, pepper. Mince meat very fine, add all other ingredients, mix, roll into small balls and fry in deep fat. Serve with phtili hop MRS. EDWARD AYDELOTTE. 120 Wright St., city. Rough Riders One cup sugar, one-half cup lard, one tablespoon cloves, two tablespoons cinamon, one cup raisins, one cup flour, two cups oatmeal, one

Pork 1 Roast IJ2C LB. Smoked HAMS on Whole or Half.. £UC LB. Spare 1 O I Ribs I^ICIB. Shoulder Bones n p 5 Lbs. for LOC Home Made < r* Frankfurters .... 1D C LB. Smoked ■* n J Picnics IOtC LB. Pork n n Loins £vC LB.

10 Years. $ 3,954.20 4,745.04 5,535.88 7,908.40 9,490.08 11,862.60 13,444.28 15,816.80

15 Y ears. $ 6,932.73 8,379.27 9,775.82 13,965.46 16,758.54 20,948.19 23,741.28 27,930.92

teaspoon soda, one tablespoon vanilla, five tablespoons, sour milk. Cream, sugar and fat. Dissolve vanilla in sour milk. Sift all dry ingredients together. “Flour” the raisins in flour and oatmeal. Mix for stiff dough with one-half cup nuts, cut in squares and bake in slow oven. MRS. RALPH O. MASON. 13 Beveridge St., Greencastle, Ind. Potato Salad With Bacon Cut one-fourth pound tender sliced bacon in tiny bits and fry brown. Remove and fry small chopped onion in fat. Add half as much vinegar as fat, a pinch of salt and cayenne and small amount boiled meat broth. Boil unpared potatoes in salt water and remove skins partially and toss in vinegar fat with bacon. Serve hot. RITA WINDSOR. Oolitic, Ind. Spring Lamb Have leg of lamb boned and make a dressing the same as for turkey. Fill in where the bone was removed and dredge with flour. Season with salt and pepper, allow twenty minutes to the pound for cooking. Baste every twenty minutes. A little ’ garlic adds to the flavor. MRS. EVERETT BRINLEY, 730 S. A St., Richmond, Ind. Spanish Ham Soak the thin slices of ham In lukewarm water for an hour, or over night. Drain, wipe dry and fry in a hot frying pan until slightly browned. Remove to a hot serving dish. For the sauce use three tablespoons of vinegar, one and onehalf tablespoons of mustard, one teaspoon of sugar, one-third teaspoon of paprika. Mix the ingredients, add to the fat in pan. When hot, pour over the ham and serve at once. MRS. MARY LONG. 812 E. Jefferson St., Crawfordsville, Ind. Everlasting Dough One quart water, one quart sweet milk, scalded and cool, three-fourths cup melted lard, one cup mashed potatoes, three-fourths cup sugar, one cake compressed yeast, dissolved in one-half cup of luke warm water, one and one-half teaspoons soda, three teaspoons baking powder, four teaspoons salt, flour. Mix thin and let raise until gas bubbles, then mix into dough, knead down each day, pinch off and let raise when you want warm rolls. Always keep in cool place. Will keep for several days. MRS. F. J. RIMPINO. 1122 S. Eighteenth St., Newcastle, Ind. Date Muffins One-third cup butter, one-fourth cup sugar, three-fourths cup milk, two cups flour, two level tablespoons baking powder, one-fourth level teaspoon salt, one egg, one-fourth pound dates. Cream buttter, add

j PEANUTS ! BF 25c lb. TAKE A POI ND ON VOI R OUTING HOFFMEYER'S [ Where Good Peanuts Come From 237 N. ILL. NT. MA. 4575

20 Years. $11,035.65 13,242.78 15,449.91 22,071.30 26,485.56 33,106.95 37,521.21 44,142.60

25 Years. $16,459.28 19,751.14 23,042.99 32,918.56 39,502.28 49,377.84 55,961.55 65,837.12

THE INDIANAPOLIS TIMES

sugar gradually, and the dates, chopped fine. Mix well together, then add the beaten egg, sift floilr, salt and baking powder together twice and add to the first mixture alternately with the milk. Bake in greased muffin pans twenty to twenty-five minutes in a hot oven. MRS. GRACE V. BAKER. 315 S. Taft St., city. Iced Tea With Pineapple Allow one-half slice of pineapple for each service. Prepare a syrup by boiling together for fivev minutes, one cup of canned pineapple juice and one cup of granulated sugar. Put two or three tablespoons of the syrup in each glass with cubes of ice and the pineapple and fill the glasses with freshly made tea. EFFIE CARPENTER. Danville, Ind. Floating Island One quart milk, four eggs, four

Friday and Saturday Specials fj p\ MJ *s*#* !>#*) < <U BUEHLER BROTHERS,Inc. 4-0. NOIUH PENNSYLVANIA STREET J? 4. Pork \\W Jp/ 1 2.hc / SUGAR CURED \ y BACON r,‘lßc Lb. \ j/l CREAMERY BUTTER 44c\ j BUEHLER’S BEST SUGAR CURED j Bacon 23c suct ' l 28c Phone Us Your Order—Call for It at Your Convenience

Luscious Fresh Fruit Flavors * There is always a reason for everything. The unrivaled popularity of FURNAS Ice Cream is due to the artful delicacy with which are mixed only the purest and richest *i of dairy products with the flavors of true, fresh, juicy fruits. Plump red-ripe cherries, bursting with their own • nectar: luscious, tender, strawberries, rine thru’ and thru’

Special Brick A Combination of Tutti Fruitti I Orange Ice French Vanilla CALL YOUR NEAREST DEALER OR MAin 1046

eggs, four tablespoons sugar, onefourth teaspoon salt, one-half cup currant jelly, two teaspoons almond extract. Scald milk, beat egg yolks, stir in sugar and salt, add hot milk gradually, mixing well. Cook slowly in saucepan until mixture begins to thicken. Cool, flavor and put in dish. Make meringue of the whites whipped until dry and into which jelly has been beaten, a teaspoon at

(POULTRY H Hens, Spring Chickens and Fresh Eggs 0 . 637 Mass. Ave. LI ncoln 5207 I 1027 Virginia Ave. DR exel 2795 j Wm. Luckey

FURNAS Ice Cream 131 North Alabama Street MAin 1046

a time and heap on top. Chill and serve. HAZEL TETER. Goldsmith, Ind. Carmeled Carrots Wash and scrape carrots, split if extremely large, and boil in salted water until tender, then fry them in hot butter until a golden brown

■*3^*^>"i WLSmAW*^'-'if, 4 * ,j* ■ :■•■ .r: >•:' l (Sk^jjuS v,* ° V b ? R '

CHOICEST BARLEY FREE Recipe Book ill XSlsitZ Malt A choke collection of recipe for making tempting food* with Blatx Malt Syrup. Wriie VAL BLATZ BREWING CO. MILWAUKEE, WIS. Established 1851 VAL BLATZ BREWING CO. Indianapolis Branch 1104 Burdsal Parkway Phone—Talbot 2601

There is always a reason for everything. The unrivaled popularity of FURNAS Ice Cream is due to the artful delicacy with which are mixed only the purest and richest of dairy products with the flavors of true, fresh, juicy fruits. Plump red-ripe cherries, bursting with their own nectar; luscious, tender, strawberries, ripe thru’ and thru’ —we follow the climate south in order to tease your palate with really fresh fruits. You can “tell by the taste” that it’s FURNAS—an indescribably mouth-melting dessert—a vital, body-building food. Eat more Ice Cream—so good in taste—so good for you—so easy to order—so low in price. 1878—Golden Annivenary—l92B

on both sides, sprinkle heavily with brown sugar and simmer for five minutes. MRS. WILBUR STALCUP. Bloomfield, Ind. Molded Chicken Salad Two cups chicken meat, two tablespoons gelatine, two tablespoons cold water, three-fourths

MAY 25, 1928

cup boiling water or stock, one teaspoon salt, two tablespoons lemon juice, one-eighth teaspoon onion extract, one cup heavy cream. Chop or dice chicken. Scale gelatine in cold water and dissolve in boiling water. Add salt, lemon juice and onion extract. Add to chicken and cool. Whip cream and (Turn to Page 29)