Indianapolis Times, Volume 40, Number 57, Indianapolis, Marion County, 27 July 1928 — Page 20

PAGE 20

Prize Winning Recipes

Here are this week’s prize-winning recipes by Times readers. Send directions for preparing your favorite and newest dish to the Recipe Editor to compete for weekly and daily dollar awards. Neatness and legibility is a deciding factor in selecting winners. Recipes should be typed or printed carefully whenever nossibel.

Baked Sugar Corn Cut corn from one dozen cobs. Fill casserole. Add beaten egg mixed with milk to entirely cover the corn. Then salt and pepper to suit taste. Over this lay thin slices of breakfast bacon. Place small lumps of butter over top and bake until corn is cooked. MARY BURROUGHS. 13 S. Gladstone Ave., Indianapolis. Southern Spice Cake , Two cups brown sugar, one cup butter milk, one cup buttar, three cups flour, four eggs, one and onehalf tablespoons cinnamon, one and one-half tablespoons cloves, one teaspoon all spice, one teaspoon nutmeg, one teaspoon vanilla, one teaspoon soda dissolved in a little warm water. Cream sugar and butter, add milk and egg yolks well beaten, add flour and spices sifted together, then put in the soda which has been dissolved in warm water, add vanilla, fold in stiffly beaten egg whites. Bake in layers in moderate oven. When cool apply icing made from two cups brown sugar and one-half cup of milk. Boil icing until it forms a soft ball in cup of cold water. Beat until cold. MRS. CLARENCE FARLOW. St. Paul, Ind„ Route No. 1. Pinapple Salad Use one large can of grated pineapple, one package lemon jello, and about five young carrotts. Dissolve the jello according to directions, drain the syrup from pineapple, grate enough carrotts to fill a tea cup and add to jello after it begins to jell. Stir thorughly and set in ice box until time to serve. Serve on lettuce leaves and place a large spoonful of mayonnaise on top, sprinkle with paprika. The pineapple juice can be used in making cool drinks. mrs. s. McCarthy. 5945 Broadway, Indianapolis. Cheese Ramikin One cup of bread crumbs, soak with milk while on the Are. Add % cupful grated cheese, pepper and salt to taste. Yolk of one egg well beaten. Add a httle milk to this yolk, then f !ns in with, the cheese and oread. Beat the whites of the egg

M IFUIRHAS 111 GCE CREAM JpM lpk FROZEN STRENGTH Hot, sultry days and consequent loss of (f 1 > appetite for heavy foods are no problem for ) '(.P the w^e an d mother desiring to keep the * family's health and pep unimpaired. The •?> \ wonderful goodness and strengthening J properties of FURNAS ICE CREAM are /( daily we * come d hy all. The luscious, full ripe fresh fruits, and nut meats, imported \*l ( rom over . are use d unsparing profusion in flavoring and filling this .) delicious national food with the refreshing, ... , "T' l jj body-building strength so appreciated by summer et * FURNAS ICE CREAM A v'l contains everything the body needs. The Y"'SY \ l —-v pure flavors are artfully mixed with selected SL- VK dairy products into that delightful dish so - N —"'J \ well named “Frozen Strength.”

and fold in. Bake in moderate oven for twenty minutes. MRS. DAVID J. BIEBERICH. 1427 E. Raymond St., City. Beet and Bean Salad Dice cold boiled beets to the amount of one cup. Cut cooked string beans •into one-half inch length until there are one and onehalf cups. Prepare one-fourth cup boiled dressing and mix with beets and beans, add one-half teaspoon oniion juice and one tablespoon of cream to dressing, before mixing it with the vegetables, garnish with lettuce. LEONA EDWARDS. Acton, Ind. Raspberry Cup Wash and strain one pint red currants; strain and pour juice over shaved ice in cups; add one teaspoonof pineapple juice to each

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cup, and put on the top several fresh red raspberries. CLARICE POWERS. Butlerville, Ind. Watermelon Tee Boil one cup water and one-half .cup sugar ten minutes, cool, add two cups watermelon juice, V* cup ginger syrup or % teaspoon powdered ginger. Strain and freeze; use freezer with dasher and ice will be fluffier. ETHEL SCHAEFER. 328 Bright St., city. Stuffed Pork Peppers Grind leftover pork in meat chopper until there is about 2 cups of same; melt 2 tablespoons butter and mix with pork, 3 tablespoons onion juice, 1 cup cracker crumbs, salt and pepper to taste. Put this mixture in 12 parboiled green pepper shells and cook in a, moderate oven 10 minutes. FLORENCE ENSLEY. Maywood, Ind. Gooseberry Soy (To be eaten with meats.) Six pounds nearly ripe gooseberries, three pounds sugar, one pint cider vinegar, one and one-half teaspoons cinnamon, one-half teaspoon (Turn to Page 21)

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JULY 27. 1928