Indianapolis Times, Volume 40, Number 45, Indianapolis, Marion County, 13 July 1928 — Page 17

JULY 13, 1928_

Prize Winning, Recipes

(Continued From Page 16) Add part of cracker crums and fold in one-half beaten whites of eggs, add nuts and dates and remainder of cracker crumbs. Bake thirty minutes in a slow oven in a shallow pan. Serve with whipped cream. MISS RUTH RODENBARGER. 524 W. Forty-First St., Indianapolis. Orange Tart Squeeze out the juice and pulp of three oranges into a bowl, add the juice of one-half lemon, three ounces sugar, one and one-half pints cold water, let it come to boil and then strain. Dissolve two tablespoons corn starch in a little cold waler, rub it smooth and add to it the strained juices. Let boil fifteen minutes to cook the corn starch, then set it aside and when cold set in ice box to become quite cold. Beat up the whites of three eggs to foam, whip it into the com starch and it is ready for use. MISS„LOUISE BUTTERFIELD. 1642 S. Delaware St., Indianapolis. Banana Snow Slice thin, ripe bananas, add onehalf cup of powdered sugar and two tablespoons of lemon juice. Set in a cold place for an hour. Then mash thoroughly and beat until light. Add one cup each of shredded cocoanut and whipped cream. Also stiffly beaten whites of two eggs, in lightly. Pour in serving dish, sprinkle with cocoanut and serve plain or with a soft custard made of the egg yolks in the usual way. D. M. FARNSWORTH. R. R. 2, Flat Rock, Ind. Rice and Tomato Salad Scald, peel and chill small ripe tomatoes. Cut a cone shaped piece from the stem end of each and with a silver fork carefully work in salt and pepper for seasoning, or remove the inside of the tomato and stuff the shell with chopped celery, green peppers and nuts mixed with salad dressing. Arrange the tomatoes on a bed of lettuce and cold rice and serve with boiled or mayonnaise dressing. MRS. DESSIE MIKESELL. Route 1, Carmel, Ind. Gooseberry Pudding Stew gooseberries and sugar to the consistency of jam. Cool. Make a dough of two clips of flour,' two teaspoons of baking powder, one-half teaspoon salt, two tablespoons shortening and from one-half to threefourths cup of milk. Roll rather thin in oblong shape. Spread with jam /and roll as for jelly roll. With a sharp knife cut into slices, lay these flat in a pan, spread with sugar, dot with butter and use any preferred spice. Bake in rather hot oven. Use any preferred sauce. A. COURTNEY. 1744 N. Pennsylvania St., city. Ham and Potato Dish Boil some potatoes, slice them quite thin, put into a pan with a good-sized piece of butter, and let them heat thoroughly, but not fry. Boil four eggs very hard and chop them fine. Chop fine about as much cold boiled ham as there is of potatoes. Put all into a baking dish in layers with a littie salt, parsley and choppen onion on each layer, pour

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over the whole four large cups of cream, cover the top with bread crumbs, dot with small bits of butter and bake a light brown. .. MRS. CARRIE REDMYER. Cumberland, Ind. Asparagus Custard Beat two eggs until light, add one and one-half cupt of milk, one cup of canned asparagus, cut into one-half inch lengths, two tablespoons of melted butier, a dash of nutmeg, a few gratings of lemon-rind, one-eighth teaspoon of pepper and salt to taste. Pour into individual greased baking cups, stand in a pan of hot water, and cook in a moderate oven (350 degrees F.) until set. Serve in the cups. FLORA HINTON. 1212 Cornell Ave., city. Marshmallow Cream One-half pound marshmallows cut in fourths, one cup of sweet cream beaten stiff, stiffly beaten whites.of two eggs, one cup chopped English walnuts, one tablespoon of powdered sugar, pinch of salt. Mix

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all together. Use about half the whipped cream, chill and let stand for five hours. When ready to serve use rest of whipped cream on top. Flavor to taste. MRS. C. W. MOORE. Route J, box 21-J, city. Ballons One cup water, one tablespoon lard, one cup pastry flour, one-half teaspoon salt, three eggs unbeaten. Bring lard and wajter to boil in a saucepan. -Take from fire, add flour and salt. Return to fire, beat until it forms paste which leaves side of pan. When partly cool add eggs, one at a time, beating each one in thoroughly. Drop tablespoon of batter in moderately hot lard. Fry slowly until puffed and brown. Test with toothpick. Drain on soft paper. Cool. Make slit on one side, fill with jam mixed with sweetened whipped cream or crushed strawberries with whipped cream, or any other favorite fruit. Dust with powdered sugar. In frying balloons be sure and leave room enough in the kettle for them to puff. L. FERRY. 1937 Madison Ave., city. Variety Salad Dissolve a package of strawberry

THE INDIANAPOLIS TIMES

gelatine in a pine of boiling water. Cut off the end of three sweet green peppers, slip into each pepper one hard boiled egg. Fill In around the egg with the gelatine (cooled) and place on ice to harden. Cut in slices with sharp knife. Serve on a lettuce leaf with a r ed cross cut from pimento placed on center j

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