Indianapolis Times, Volume 40, Number 63, Indianapolis, Marion County, 3 August 1928 — Page 20

PAGE 20

Prize Winning Recipes

Here are this week’s priae-winning- recipes by Times readers. Send directions tor your favorite and newest dish to the recipe editor to compete tor the weekly and daily dollar awards. Neatness and legibility are deciding /actors in selecting winners. Recipes should be typed or printed carefully whenever possible. Checks are mailed two weeks after publication.

Baked Banana Salad Place three bananas in a shallow pan and bake until soft, force through a sieve. Soften two tablespoons gelatin in one-half cup cold water; dissolve in one cup boiling water. Cool and add to banana pulp, together with one-half cup lemon juice and three tablespoons powdered sugar. Turn into cups and chill. Turn out, cut in slices and arrange on lettuce leaves. Put a spoonful of mayonnaisse dressing on each piece and garnish with a walnut meat. MRS. JOHN MEEHAN. 422 Congress Ave. City Chicken Buy equal parts of pork tenderloin and veal steak cut about onehalf inch thick. Cut meat in inch squares, place squares alternately on skewers, putting a square of tenderloin and then one of veal until four squares are placed on each skewer. Roll in egg and cracker crumbs, fry in fat to which a little butter has been added until a delicate brown, cover with one-half cup milk and cook one hour in slow oven. MRS. HARVE HARMON. 916 E. O. and M. Ave., North * Vernon. Coffee Pineapple Foam Soften one tablespoon gelatin in two tablespoons cold water, then dissolve in one cup hot coffee. Add one-third cup sugar and one-ha*lf cup pineapple syrup. Cool, and

No After Lunch Drowsiness f ounces MHa % I / full-size JL Jese biscuits Light and Nourishing Cool and Satisfying Tasty and Healthful TRISCUIT- ADelicious Shredded Wheat Cracker MADE AT NIAGARA FALLS ‘VISITORS WELCOME

Stays Fresh pf fothe -—x f ;\ ,- $ - \ , rß&iis' < ''"* . , tsgy ,ls **. >' - ? £ sl|,

We know just how irritated you women all get at those half-used loaves of bread . . . that usually have to be thrown away. So wc baked a bread that we knew you’d all like. It’s a bread that’s delightfully fresh when you buy it... and then it stays fresh right down to the last slice. “Wonder Bread’’ we call it. And scores of women are shifting to it every day. Every single loaf is carefully slo-baked by a special process. That’s the one way we can secure that delicate flavor everyone likes so much in bread.

Wonder bread

when about to set, beat until foamy with an egg beater. Add one cup diced sliced pineapple, one-half cup chopped nuts and the stiffly beaten whites of two eggs, and let harden. Serve very cold, topped with whipped cream. MISS CLARA FERRY. R. R. 5, Box 649, Indianapolis. Sandwich Filling Grind through food grinder one pound fried cured ham, one large onion, three pickles (sour preferred), one small can of pimentoes; add enough mayonnaise to make this spread easily; put lettuce on buns and spread the filling on. This will make about ten or twelve good filled sandwiches. MRS. ALFRED M. GILLIS. 310 Sheridan Ave., Crawfordsville. Carrot Pie One cup of crushed cooked carrots, one-half cup of sugar, one egg, one tablespoonful of flour, one teaspoonful of cinnamon, onehalf teaspoonful of cloves, one-half teaspoonful of ginger. Process—Boil the carrots until tender; crush these and run through a colander; beat the egg thoroughly; add the sugar and melted butter; to this add the crushed carrots and spices; mix well and pour into a pie crust mold. Pie Dough for Carrot Pie—Mix two cups of flour with one-half cup of lard until pulverized. Add one level teaspoonful of salt. Mix with one cup of very cold water. Mix

There’ s rarely any stale bread left in your bread box . . . when you use this slo-baked bread

Make 3-minute test Toast a slice of Wonder Bread and a slice of any ordinary bread lK minutes on each side. See how much richer, more golden, the Wonder Bread looks. Note how much more delicious its taste.

ITS SLO-BAKED

quickly and knead as little as possible. Roll dough to the thickness of one-eighth of an inch. Line pie tin with dough and bake in a moderate oven. MRS. MARY OLIVE BAIRD. 2854 Talbott Ave. Daffodil Meringue Two tablespoons granulated tapioca, one-half cup honey, one pint boiling water, two tablespoons lemon juice, three eggs, one tablespoon butter, pinch salt. Moisten the granulated tapioca with cold water and stir it into the boiling water. Salt and cock until clear. Beat the yolks of the eggs and beat in the honey with the lemon juice and butter. Add this gradually to the tapioca and cook over hot water until it thickens—about twenty minutes. Pour into a buttered dish, adding a little candied lemon peel if desired. Cover with a meringue made from the whites of the eggs beaten stiff with three tablespoons of honey and bake to delicate fawn color. MRS. RALPH C. MASON. 18 Beveridge St., Greencastle, Inc^Fruited Rice Snow Beat one cup of heavy cream and add two cups cold boiled rice and one-half cup confectioners sugar; add two cups crushed pineapple; chill. Serve piled lightly in glass cups and garnish, petal fashion, with sliced canned peaches (or fresh) or oranges dipped in granulated sugar. MRS. F. H. PIEPER. 2905 Carson Ave. Norwegian Prune Muffins Three cups flour, one-third teaspoon salt, three teaspoons baking powder, one-fourth teaspoon nutmeg, two-thirds cup lard, one cup brown sugar, two eggs, one and three-fourths cups milk, one and one-half cups chopped cooked

And then, too, we use only the finest ingredients. Specially

selected flour from the heart of the wheat berry. Pure shortening. Double the usual amount of milk. So, Madam, no matter how well you like your present bread, you'll be wise to give Wonder Bread a trial. There’s a good chance you’ll like it much better. Try it for toast and sandwiches ... just see how thin you can slice it! See how delicate and good it is right down to the last slice. Why not make this trial now?

Continental Baking Company Taggart Bakery

THE INDIANAPOLIS TIMES

prunes; prunes and nuts for decoration. Sift together first four ingredients; cream lard, add sugar gradually, then beaten egg and milk; stir in prunes, add dry ingredients and mix until dough forms; turn into greased muffin pans. Decorate each muffin with half a prune and nut. Bake twenty-five minutes in moderate oven. Served with whipped cream Norwegian prune muffins make a delightful desert. MRS. GEORGE WILSON. 2416 Pierson Ave. Orange Fluffy Icing Dissolve three-fourths cup granulated sugar in one-third cup boiling water; add pinch of cream of tartar and boil until it spins a thread; add syrup slowly to two beaten egg whites and beat until fluffy; blend in four tablespoons orange juice and continue beating until icing is stiff enough to use. LELIA WARMAN. West Newton. Canadian Ham Place 1 slice ham (two pounds) cut !2-inch thick, in a medium size baking pan; pour over it one bottle ginger ale, cover with a cup of coarse

CAMPAIGN STARTS TODAY / CLIP THE COUPOM i 1 ' If / NOW Judge Its goodness, for yoarselt! Nctblni Jo *• can uy or write tan coavlntt ytti af /U ML U Wf Wwmtrstfn's superior flaw as (Sickly as o v ’vS /,'M* an ACTUAL TEST U ‘,>7 CS Dealers are anther I rod to redeem the do® or- | L/.V’. 3HHV [■/ / stratlos coupon below for 10c (one toopon J v t}ij\ per eostomer), on your purchase of one Yrft—Lj) / j/Mf demonstration ean of Wenoer&ten’t patent* 1 r/r— Lfr Lfy wooes*, skillfully blended aft—lf presented / -fW'/ v/wP' to your dealer not later than Auivst 20th. // /_V ■IHel THIS COUPON {gMjgSfcl BXsf ■ li worth I0 on tho rotolt hnroluoo crier of- "-.*&£ | on. im of WENNEBSTEN’S Real Hoppod | Molt Extract. * I I Ooaler’i None ITB WENNERSTEN’S JR] REAL WOPPEB MALT EXTRACT M. O’CONNOR CO., Wholesale Distributor Kentucky and Oliver Aves., Indianapolis, Ind. Phones Lincoln 6307-08-01)

* FOLKS Q from the Mississippi to * the Atlantic and from the border to the Mason-Dix- f 'fey A on line —eat Ivanhoe ev- * ery day. Why? Because once tasted, no other mayonn.isc .ill rm f' — is many eggs tter Grocers Distributor: Harrs' H. Redfearn & Cos., Hot he, Wells & Bauer Cos.

Friday & Saturday Specials fy f\ Hj BUSHIER BROTHERSJnc, A-O. NORTH PENNSYLVANIA STREET Sugar Cured Buehler Bros. Best SMOKED SUGAR CURED HASV3S u. 19 pi cn j c u . 1y c Vi or Whole E BEST CUT BONELESS VEAL For Chuck Roast 1 8c Roasting Lb. 26c LAMB LEG Lb. 27c Creamery Butter Lb. 4Gc SHOULDER Lb. 23c FRESH EGGS Doz. 29c STEW Lb. 15c LARD 2 Lb. 27c Buehler Brosßest BACON y 2 OR WHOLE Lb. 26c; SLICED 30c Phone Us Yottr Order and Call for It at Your Convenience—rßiley 6045

bread crumbs, mixed with 2 tablespoons melted butter. Cover and bake in a moderate oven about fifty minutes. Uncover to brown and serve with apple sauce or pineapples. VANITA HARRISON. Lawrence, Ind. Deviled Pineapple Cut six hard-boiled eggs lengthwise, remove yolks and mix with one cup of crushed pineapple, one tablespoon vinegar and V% teaspoon salt. Pile pineapple mixture in the eggs and serve on lettuce leaves with mayonnaise dressing. Garnish with two tablespoons chopped salted nuts. RUTH WATSON. 429 N. Pennsylvania St., city. Relish Two pounds of cabbage (chopped fine), two small bunches of celery (chopped fine), one dozen sweet (Turn to Page 21)

VELVET BRICK *£?E. bo f t y The most delicious 100 crenm made Appeals to everybody and everybody likes It. None better than •Velvet.” JESSUP & ANTRIM ICE CREAM CO,

at 'Lo^v'^Prices veoj 5 Lbs. 22(T j Apples 4 u,s - IS® Grapes setd,ess . 4 Lbs - 2-S® Lemons La -' se36osize dm - Tomatoes Large Firm % Lbs - 2Sj© Cantaloupes M,ana 2 IS® Sweet Potatoes 2 Lbs - IS® California Pears 2 Lbs - IS© Milk '™ te H ° use 3 ™ €©S)f© Jells ,e " ) ' Bottle 2§6 Sssgaff “Ihf*' SO Lbs. s© c s|iverbroi>t Lb. 49® Kellogg’* Com Rates g Fkgs. Asparagus Tips No. 1 ! J” re 29® Mason Jars Qts • 84c B ° z - pts - 74® Peanut Bntter A Lb. age Jar Rubbers S Wax-Top Cans 49® H Quality Meats H Swift’s Premium Cfeuask Roast Lb. Misaeed Siiam Lb. Smoked Fieuics Small Lb. aac Fork Ciaops ’Sts Lb. 4^2 Breakfast Bacon s lsj' Lb. Spring Chickens Full Dressed Lb. 47® js, Mmn £& Roane™

ESTABLISHED 1859

AUG. 3, 1923