Indianapolis Times, Volume 40, Number 93, Indianapolis, Marion County, 7 September 1928 — Page 23

SEPT. 7, 1928.

Prize Winning Recipes

Heie are this week’s prize-winning recipes by Times Readers. Send directions for your favorite and newest dish to the Recipe Editor to compete for the weekly and daily dollar awards. Neatness and legibility is a deciding factor in selecting winners. Recipes should be typed or printed carefully whenever possible. Checks are mailed two weeks after publication. Checks will not be mailed to winners unless a street number, rural route or postoffice box number is given.

Tomato Catsup One-half bushel ripe tomatoes and six onions. Wash and slice tomatoes and onions, boil together until soft. Rub through a colander when cool. To six quarts of juice add the the following. Two tablespoons salt and one teaspoon of cloves, cinnamon, allspice, black pepper and cayenne, one cup brown sugar and one pint of vinegar. Cook the mixture until it is thick—about ne and one-half hours. MRS. LOTTIE M. RISER. Box 13, Cumberland. Scalloped Oysters With Corn One and one-half cups dried ‘ read crumbs, four tablespoons of -utter, one and one-half dozen '-ysters, one number two can of orn, salt and pepper. Put bread crumbs, oysters, corn, salt and epper in layers in a greased baking : ish or caserole. Put can of omatoes or tomator puree for top ' jyer. Sprinkle buttered 6rumbs on ip an-' ’ twenty minutes in hot (ven. MRS. OLDA RICHESON. Morgantown, Ind. Scotch Fingers Two cups rolled oats, three teapoons baking powder, one-half teapoon salt, one and one-half tablepoon melted butter, one-fourth cup molasses, one-fourth cup milk. Grind rolled oats in food chopper, mix with salt, baking powder and sugar. Stir in milk, molasses and butter. Mix well. Roll out in a very thin sheet and cut in narrow, oblong pieces. Spread ground oats on rolling board. Bake twenty minutes in moderate oven. MRS. SARAH JANE MORRISON. 2401 Hillside Ave., Indianapolis. Cabbage Salad To three cups of finely chopped cabbage add one medium sized carrot and two sweet pickles chopped very fine. Moisten with the following dressing: Three tablespoons vinegar, . two tablespoons water, three-fourths tablespoon of sugar, one-half tablespoon flour, one-half teaspoon mustard, one-fourth teaspoon salt, dash pepper, one egg and one-fourth tablespoon of butter. Add dry ingredients to slightly beaten egg, add vinegar and water and cook until thick, stirring ■ all le time. Remove from fire and add butter. Chill before adding to cabbage. MRS. H. G. COUGHLAN, JR. 115 N. Gladstone Ave., Indianapolis. Fruit Salad Five peaches, three bananas and three pieces of cc’ery from large stalk, cut into sn:all pieces; one large bunch of white grapes, halved and seeded. Add the following mayonnnaise: One beaten egg, two tablespoons each of sugar, vinegar and water. Add a generous pinch of salt, boil over a rather slow fire until thick, stirring constantly. Let cool then add one-third cup of cream. MRS. NORBERT C. PICH. 43 Hendricks PI., Indianapolis. Chilled Cheese Rolls Cream one cup of butter and two of cream cheese together. Add three cups of flour and a pinch of salt. Place in the refrigerator for four hours. Remove and roll out thin, sprinkle with chopped walnuts and spread with grape jelly or strawberry jam. Roll and bake in a hot oven. Cut in thick slices and top with whipped cream. MRS. RICHARD FRAZIER. Trafalgar, Ind. Raisin Tea Ring Three cups flour, flve tablespoons sugar, four teaspoons baking powder, one teaspoon salt, one-half cup milk, three tablespoons shortening, one egg, one cup raisins, washed, drained and floured; * one-half cup of chopped nuts. Sift dry ingredients together, add raisins. To milk add melted shortening and beaten egg, and add to dry ingredients to make a soft dough. Roll out lightly about one-half inch thick, divide

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into two long strips and twist together to form a ring. Put into a greased pan and sprinkle with sugar and nuts. Allow to stand about twenty minutes. Bake in a moderate oven twenty minutes. MRS. MARY EOLES. Brownsburg. Ham Steak With Pineapple Put two whole slices from a can of pineapple in a baking dish under a thick one and one-half pound ham cut from the whole boiled ham. Cover with the rest of the pineapple slices cut in half and add the juice. Bake in a moderately hot oven from one to two hours, basting it ":om time to time. MRS. CHARLES HAWKS. 519 N. Wood St., Greenfield. Old Fashioned Crisp Ginger Cookies One cup shortening, one cup brown sugar, three eggs, one cup molasses, one and one-half teaspoons soda, one tablespoon vinegar, one tablespoon ginger, one teaspoon allspice, one-half tesapoon cinnamon. Cream shortening and sugar together, add well-beaten eggs, mix thoroughly, add molasses, dissolve soda in vinegar and add to sugar,

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shortening egg and molasses mixture, then add the spices. Roll thin and bake in a moderate oven. DOROTHY ELLIS. 3157 Ethel St., Indianapolis. Dream Sandwiches Free one cup of sardines from skin and bones. Chop fine with a fork. Add one hard boiled eggyolk powdered and the white chopped fine, one sour pickle also chopped fine. Mix to a paste with mayonnaise and spread on buttered bread. MRS. W. D. HAYS. 1230 W. New York St. City. Southern Hash One and one-half pounds of hamburger, two cups cooked rice, one large mango, five good sized tomatoes or one can, two large onions, two tablespoons lard. Salt and pepper to taste. Fry meat, onions and mango. When done mix with tomatoes and rice. Sprinkle with salt and pepper. Put in oven and let bake twenty-five minutes. WILMA G. WOOD. R. R No. 6, Box 548, Indianapolis. Meat Slew With Puffy Dumplings One pound of lean beet cut ia small pieces. Salt and pepper and dredge with flour. Cut up a small onion and put with meat. Put into hot fat anti fry a nice brown. Put meat into a sauce pan and cover with three cups water. Cook until meat is almost half done, then add a few carrots, turnips if you like and a little later a few potatoes and tomatoes. Let cook slowly until tender. About twenty minutes before stew is done drop in dumplings. Dumplings—Sift one cup flour with two teaspoons baking powder.

Pork Loin. Whole o o or Half CiV C LB. Spare 1 C. Ribs lOC LB. Smoked 1 n\ Picnics LB. Smoked 1 7 JL Jow ls 1 / 2 C LB. Sugar Cured Or* Smoked Bacon ... 4iVC LB. Sliced 30c LB. Smoked Hams, 7 no to 9 lbs. average 40 C LB.

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and one-half teaspoon salt. Rub in with fingers one-haif tablespoon butter. Add slowly about one cup milk. Drop by spoonful into the boiling stew. MISS ELIZABETH MILLER. R. R. 2, Box 821, Indianapolis. Spanish Beans One pound red chile beans (or pento beans). Cook until almost done, then add one can tomato pulp, two cloves garlic, one-fourth pound bacon, cut in small cubes. Salt and pepper to taste. Don’t cook too dry. Serve hot. . MRS. HAZEL PAYNE. 2104 English Ave., Indianapolis. Sliced Peaches Eight pounds of peaches, four pounds of sugar, one-half pint of vinegar, one-half ounce stick cinnamon, one-fourth ounce whole cloves. Boil sugar, vinegar and cinnamon, (Turn to Page 25) SC HLOS SEA'S Om|s£ve Butter Afresh Churnedfrom c PrtshCnam

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