Indianapolis Times, Volume 40, Number 99, Indianapolis, Marion County, 14 September 1928 — Page 20

PAGE 20

Prize Winning Recipes

Here 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 mailed to winners unless a street number, rural route or postofflce box number is given.

Phann-Haas Cook a pork bone on which there is a little meat. Drain and steam oatmeal in the liquor from pork bone. Run pork through a food chopper and add to the oatmeal. Season, pour into pan and let stand until cold. Slice and fry a crisp brown. MRS. BERTHA BANTZ. Maywood, Ind. Marshmallow Salad Two cups fine cut marshmallows. Add one cup English walnuts cut fine and one cup pineapple or apples cut in dice. Mix all together, then take half cup of cream and whip. Add a little sugar to the cream. Pour over the mixture and serve. * MRS. FRANK E. BLACKMAN. 2139 College Ave„ Indianapolis. Pecan Cakes Cream one and one-half cups sugar, three-fourths cup butter and then add four beaten eggs and onehalf cup milk. Sift two teaspoons baking powder with two and onehalf cups flour. Dust three-fourths cup raisins with flour and stir, together with the first mixture. Mix one cup pecans thoroughly with dough and bake in muffin tins, in hot oven. This amount makes about fifteen cakes. MRS. GEORGE LIVINGSTON. Cambridge, Ind. Wellsley Filling Melt four squares chocolate and four ounces butter. Add one pint cream and one pound of sugar. Cook until a soft mass is formed. Beat until creamy, then spread on KAYE DANIELS 717 N. Bancroft St., Indianapolis. Campus Sandwiches . Mash some cream cheese with a fork, and for each half-pound add one finely chopped pimento, onehalf teaspoon onion juice and a pinch of salt. Moisten with a little sweet cream. Spread between slices of buttered bread (white on one side and rye on the other). Cut in triangles. LYLE D. HOLT. Montezuma, Ind. Sweet Cucumber Pickles Wash three gallons pickles and put in a brine made of one gallon of water and one pint of salt. Let pickles stand one week. Then pour off brine and cover with boiling water. Let stand one night. In morning drain and place in jar. Alternate layers of pickles and horse-radish leaves. Cover with boiling water into which has been added a lump of alum size of walnut. Let this stand over night. Heat to boiling point one gallon

Standard Meat Market 449 W. Washington St. Ri- 9948 LARD 4-Lb. Limit ILb. OLEOMARGARINE ...... 16c Creamery AC- Pork Loin, Whole OQs’tr Butter ft*)C LB. or Half LB. Boiling Shoulder Pork Beef LB. Chops Round and Loin *} Q _ ®.ib Pork *3 Q/ Steak tOC LB. Chops Tender Boneless hQ. j Smoked ICI Steak fa5C LB. ; Picnics 1™ 2 LB. Pure Pork Smoked 1 7i* Sausage mUC LB. Jowls t..A •2 LB. Pork 17i Sugar Cured Roast JL I 2 C LB. Smoked Bacon L* vL. LB.

H n n I Big CARLOAD SALE Mm S I*® B. &O. Freight House HUB 5 Em 230 Virginia Avenue The Very Best Quality, All Hand Picked ffc JONATHANS AND a J GRIMES GOLDEN .... J, i SEEKS AND $ 4 .00 WINTER BANANAS .. 1 Bring your sacks and baskets 1881 BIsHEL HAMILL BROS h Wholesale " Retail

Specials for Friday and Saturday fj f\ BUSHIER BROTHERS. Inc. vIV 4’Q. NOftJT H PENNSYLVANIA STREET v Riley 6045 Lamb Shoulder. . .22c Swiss Stew 16c t STEAK Chops 32c 27c Fresh Eggs 33c DO ACT Creamery Butter.. 45c K 1 BuehleFs Best _ Sugar Cured Ham. Small Size 25c PICNICS Bacon, sliced 35c loc H Whole 27c ( Genuine Milk-Fed Chickens 35c * Phone Us Your Order, Call for It at Your . Convenience. We Satisfy.

of white wine vinegar, one teaspoon celery seed, what would amount to about five cents worth of cinnamon bark, ten cups of sugar. Drain pickles and our vinegar mixture over them. Let stand over night, pour off vinegar, re-heat, and put back on pickles. These can be sealed in cans, or will keep fine in jar. MRS. G. B. HASKETT. R. R. No. 5, Elwood, Ind. Norwegian Prune Pudding One cup prune juice, one teaspoon orange juice, two tablespoons corn starch, one-fourth cup chopped prunes. Cook prune and orange juice with corn starch hi double boiler until thick. Add chopped prunes. Pour into moulds and chill. Serve with cream. Serves four. MAE MUNDEN 1739 Arrow Ave., Indianapolis. Peach Mangoes Select large freestone peaches. Remove seeds and fill with white mustard seed and two seeds to each peach. Pack in glass jars. Heat three pints of good cider vinegar, one pint brown sugar, half dozen cloves and a small stick of cinnamon. Boil all together, pour boiling hot water over the peaches and seal. MRS. PAUL FREDERICK. Monroeville, Ind. Peach Pudding Put one or more layeis of stewed peaches, preferably cut in halves, in a deep buttered pudding pan or skillet. Make a batter of two eggs, onehalf cup of shortening, one cup of sugar, one-half cup milk, one and one-half cups flour, two teaspoons baking powder, and one teaspoon lemon extract. Pour the batter over the peaches and bake in a moderate oven. Serve with a peach sauce or sweetened cream. A. COURTNEY, 1744 N. Pennsylvania Ave., Indianapolis. Excellent Gingerbread One-fourth cup fat, one-half cup sugar, one egg, dne-half cup sour milk,“one-half cup molasses, threefourths cups flour, one-half teaspoon soda, one-half teaspoon cinnamon, one teaspoon ginger, onefourth teaspoon salt. Cream fat, add sugar and well beaten egg. Add milk and molasses. Mix and sift dry ingredients and

VELVET BRICK The molt delicious toe cream made Appeals to everybody and everybody likes It. None better than “Velvet." JESSUP & ANTRIM ICE CREAM CO.

add slowly to the first mixture. Bake in a shallow pan. MRS. N. H. VERNON, Route No. 7, Pendleton, Ind. Liver a I’Onglaise Wash liver, salt and pepper each slice on both sides. Place two tablespoons of fat in frying pan and slice three large onions into pan, add the liver, and fry until brown. Then pour in one pint of hot water and two tablespoons of vinegar, and let 4t boil for fifteen minutes. FERNANDE WATSON, 536 S. Keystone Ave., Indianapolis. Tartare Sauce Beat two egg yolks, add pinch each of cayenne and white pepper, one teaspoon mustard and one tablespoon crushed ice. Stir well and gradually add one pint salad oil and one-half cup tarragon vinegar. When sauce is creamy stir in two tablespoon chopped parsley. Add a few drops lemon juice if the sauce Is too thick. MRS. KENT BRUCE. Dublin, Ind. Bakeless Cake Crumble one pound of Graham crackers in a mixing bowl, and add one oup of dates, cut fine, one cup of marshmallows cut in bits, one cup of chopped nuts and one cup of thick sweet cream. Mix well and put Into a square pan or dish. Set in ice box for at least twelve hours before serving. This may be served with or without whipped cream. MRS. J. S. BOWMAN. 406 E. Third St., Seymour, Ind. Rose Salad , Six firm round tomatoes, sale and pepper, two teaspoons chopped onion, three tablespoons chopped celery, three tablespoons chopped lettuce, three tablespoons mayonnaise dressing. Peel the tomatoes and cut almost through Into six petal-like sections.

Our Patrons Always Return, There Is a Reason “MILK FED’’ POULTRY , Dressed Free While Von Walt YOUNG HENS 34c SPRINGERS 40c MILLISER POULTRY COMPANY 11 N. WEST ST. RI. 6996 2 Blocks West of State Capitol 2 Doors North of Wash. St. Open Saturday Evenings

Look Sor this package It contains the original —IS not from this package it is not the ORIGINAL Wj?. shreUd WHFAT = As Made In Shredded Wheat Factories tor 34 Years The whole wheat) nothing added, nothing taken away—made digestible and ready-to* eat with milk or fruits.

<H> We Will * lli 11 Give You t ® for Your .Old “TRADE* \ pay tlto \mf I 1 \ galanc* l"| ACT L | SALE ROPER Cas Ranges Our Store will be open of evenings all this week, also Saturday afternoons.

THE INDIANAPOLIS TIMES

Season with salt and pepper. Mix the onion, celery, lettuce and mayonnaise dressing. Serve as individual salads on lettuce, filling the centers where the sections fall apart with the mixture. Chill and serve with additional dressing, if desired. FLORENCE HOUSTON. Box 108, Arlington, Ind. Bacon Omelet Dice four slices of bacon and fry slowly. Beat four eggs until light. Add five tablespoons milk, season with salt and a little paprika. Mix with bacon and fry until light brown. Fold, and serve in a hot platter. MISS VELVA FINE. 3101 Jackson St., Indianapolis. Fricassee Calves’ Liver and Noodles One pound of calves’ liver, one-

/ Hjl J ' aengnt ax me nne/j flavor and extraordinary, quality that an exclusive { blend and a patentedprocess produce, irvrr' I WENN ERSTEN’S REAL HOPPED MALT EXTRACT * • M. O’CONNOR CO., Wholesale DUtrlbutor Kentucky and Oliver Aver., Indianapolis, Ind. Phone: T.ln. 6507-08-09

half teaspoon salt, one-eight teaspoon pepper, one-quarter cup flour, one-quarter cup of bacon fat, onehalf teaspoon of celery salt, one and one-half teaspoonfuls of poultry seasoning, three medium-sized ripe tomatoes, three medium-sized green peppers, six small white onions, three cupfuls of cooked noodles. Poul boiling water over the liver and soak for five minutes, then drain. Wipe dry, dredge both sides with the salt, pepper and flour, then brown quickly in the hot bacon fat, using for this purpose an iron skillet and other heavy utensil of similar nature. Meanwhile cut the vegetables into quarters, and when the liver is crisply browned, turn them into it, adding at the same time a pint of boiling water. Stir in the (Turn to Page 21)

—Are typical of mrnbk values to be Ml oun d a * A&p ft JPm®lli > 11 stores everyday nfr vmy Jw * n wee h! |[“ WHERE ECONOMY RULES'* j| Peaches Fancy Elbertas Lbs. 25c Apples Grimes Golden Lbs. 2sc Tokay Grapes 325 c I Del Monte W I CORN I s 2 ca “ s 25* f Milk White House Cans 252 IP©2l S lona New Pack fQg Sunsweet Prunes s 21c Snyder's Rosebud Beets e 'n; 25® Vp*gV r SOAP ] pwl o ßars jUklliliJSO Small Size. 3 Pkgs.. 23(1 | 21® Flour rom “a 85® Scott 'Tissue To,,etpaKr Mi 10c Diamond Crystal Salt ut 1 9c QUALITY MEATS I SMOKED WM <n I OT AAM 6 n lg Our H JO AJW 59 m Our Meat ifi ‘ moie or Half if Meat Depts- JR Lb - 28c r Depts. Spring Chickens u 4©c Lamb w,i,i>. 22c Baked Yeal Loaf Lb 35® Boiled Ham MacMne su “ d * 35c <s, Mmim& fmm™ * ST ABLISHED 185 -

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