Indianapolis Times, Volume 40, Number 105, Indianapolis, Marion County, 21 September 1928 — Page 24

PAGE 24

Prize Winning Recipes

Corn Salad Recipe One dozen ears of corn, cut off the cob (do not scrape cob); one quart of onions ground, three red peppers, one quart of cucumbers ground, one dozen mangoes ground, one quart of sugar, one-half cup of salt, 2 cents worth of tumeric, one and one-half quarts of vinegar, and 5 cents worth of white mustard seeds. Cook this, after mixing all together, for one hour; can while hot. Will make eight quarts. MRS. ROSE BELLOWS. 41 Schiller St., Indianapolis. Soybean Chili Con Came Cut one pound round steak in small squares. Fry in hot fat until browned. Add one cup boiling water. Cover, stew until tender. Add two red peppers, chopped fine; two cups boiled soybeans, one medium sized onion chopped fine, one tablespoon flour, four cloves and one teaspoon salt. Coolc until gravy is right consistency. Serve hot. MRS. C. M. SCOBBIE. 202 College St., Bainbridge. Rye Pancakes Mix one cup each of rye meal and bread flour, one-fourth cup sugar, two teaspoons cream of tartar, one teaspoon soda, one teaspoon salt and one-half teaspoon gratea nutmeg. Add one well beaten egg and one cup cold milk. Beat well and drop by spoonfuls into deep fat. Drain on soft paper and serve hot with maple syrup. MRS. D. C. DEGISCHER. 8150 N. Talbott Ave., city. Com Omelet Separate four eggs, beat yolks until thick. Add four tablespoons milk, one-half cup drained stewed com, one-half cup bread crumbs, one-half teaspoon salt. Add onehalf teaspoon salt to whites of four eggs until stiff. Fold egg whites into first mixture; heat frying pan, grease well, and cook slowly over low flame until set. When sufficiently set, place omelet in oven for a few minutes td brown. Fold left side over right and turn out on hot platter. Garnish with parsley. MRS. ARTHUR WHITE. 4251 Graceland Ave., city. B-B Salad Cut one cup boiled beets into half-inch cubes. Cut one cup cold cooked beans in one-half inch lengths. Add one-half teaspoon onion juice and one tablespoon cream to one-fourth cup boiled dressing. Mix the beets and beans with the dressing and garnish with lettuce. JEAN LEWIS. R. R. 2, Shelbyville. Fonds Lily Cake One cup butter, one and one-half cups sugar, whites of five eggs, one and one-half pints flour, one and one-half teaspoons baking powder, one cup milk, flavor with peach extract, and few drops rose extract. Follow usual directions for cake mixture, and bake in two pans, in

BRAUER’S Quality Meat Market 257 EAST WASHINGTON ST. FRESH EGGS, dozen 34c PORK LOIN ROASTS, 1b. .. 28c FRESH HAMS, or Wf lb., 28c BOILING BEEF, lb 17y 2 c CHOCK ROAST, 1b...... 20c SMOKED PICNICS, 1b.... 20c BACON, machine sliced, 1b. .. 25c SMOKED JOWLS, lb 18c BUTTER, Creamery, lb 46c Ideal Nut Oleomargerine Colored • lOLI • ls] •* •Mi •:• • • !•: 38c Lb. White M • •PI<W•'•BJ -i •m• M • • isms. j • 28c Lb. Country Roll . . m.-. . l*x*2k*s>x• l •t. 34c Lb. A Big Display of Fresh and Smoked Meats. Real Meat Men to Give Good, Efficient Service Shop Early to Pick Your Choice Cuts of Meat

'Sf carload of claims do in a yea^^^jff^l: purity and quality that’s '8 ■ Try PURITAN MALT EXTRACT. I JhavoredWlbl \ mighty unusual. I You’ll be I surprised at the .difference. Use wherever sweetening is required . . Flavored with Bohemian Hops y T For Sale at All Good Dealers T v A ■

very deep jelly or sponge tins. When done, put together with freshly grated coconut and pulverized sugar between layers add on top, and ice with clear icing. MISS MILDRED WERNER. 429 N. Pennsylvania St. Mixed Pickles One quart of small silver skinned onions. One quart of small green tomatoes. One head of cauliflower. Three red peppers. One quart of string beans. Five carrots. One quart of small pickles. One cupful salt. One aid one-half cups brown sugar. Three tablespoons of whole mixed spices. One quart vinegar. Cut all of the vegetables except the beans into good sized pieces, sprinkle with salt and allow to stand over night. Drain. Cook the beans in water with a little salt until tender, also carrots. Mix the vinegar, sugar and spices together and bring to a good boil. Add the vegetables and cook ten minutes. Fack the jars to over-flowing with hot vinegar mixture and seal. MRS. E. L. OLSEN. 3710 N. Gale St., city. Butterscotch Cookies Four cups of brown sugar, one cup of butter and lard, mixed, four eggs, two teaspoons of vanilla, two teaspoons of soda, four teaspoons of cream of tartar, one-half teaspoon of salt and eight cups of flour. Cream the sugar and butter together, add eggs well beaten, then the soda, salt and vanilla, and beat al together thoroughly, sift flour and cream of tartar together, and add the first mixture. Shape in two long rolls and leave them over night oil the dough board or it is better to put them into the refrigerator. Slice about one-quarter inch thick and bake a light brown. Allow room for them to be spread. Nuts or raisens may be added. LA LAUGHN SANDERS. 1406 S. Harding St., City. Oregon Cauliflower Fritters One large cauliflower, two eggs separated, one cup flour, one-half teaspoon salt, one cup milk and one tablespoon melted lard. Boil cauliflower In salted water until tender. Separate flowerets, sprinkle with salt and pepper, dip in batter prepared as follows: Mix salt with flour. Combine eggs, milk and melted lard or Crisco. Stir liquid into dry ingredients. Beat until smooth. Dip each floweret into the batter and drop quickly into deep hot lard or Crisco, 360 to 370 degrees Farenheit, or when a sihall piece of bread browns in sixty seconds. Fry until brown. This will serve

VELVET BRICK Th aoit delloloß* to* r*a* oid* Appral* to everybody and *t*itbody Uk It. Nob* brlt** than ‘‘Velvet.’* JESSUP & ANTRIM ICE CREAM CO.

eight people. For a small cauliflower use on ;-half of the batter recipe. MISS MARIE FERRY. Prest-O-Lite Cos., Inc., City. Egg Plant Oysters One large eggplant, three eggs, one cup of fine bread crumbs, one teaspoon butter, salt and pepper. Boil the egg plant until it can be pierced with fork. Drain, peel, and chop very fine. Season with butter, salt and pepper, add the eggs, well beaten, and the bread crumbs to make a thick batter. Shape like oysters, dip in beaten egg, and crumbs and fry in deep hoc fat. Drain on brown paper, and serve at once. MISS ROSE GROSE. 2354 Kenwood Ave. City. Prunola Two egg yolks, two-thirds cup sugar, one-half cup milk, one cup chopped cooked prunes, two tablespoons peanut butter, one cup

This is the package Ask for it—Accept no other —ls not from , this package it is not the ffijjL ORIGINAL |%f shreMd IITUI7 12 o "* ,ee ■ WHEAT - At Made In Shredded Wheat Factorfea tor 34 Years Crisp, crunchy, oven-baked shreds of whole wheat—delicious for any meal—ready-cooked, easy-to-serve—easy to digest*

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cooked rice, two egg whites and one teaspoon vanilla. Beat egg yolks until light, add one-third cup cugar, milk, rice, prunes and peanut butter. Beat egg whites until stiff; add remaining sugar gradually. Add vanilla. Fold the two mixtures together carefully. Pour into buttered pudding dish and bake thirty minutes in a slow oven. Serve while warm with cream. MRS. GEORGE WILSON. 2416 Pierson Ave., city. French Fickle Place a layer of sliced raw potatoes in the bottom of a large pan, next some thinly sliced onion, then some lean beef cut in small pieces. Season generously. Put on another layer of potatoes. Pour on one to two cups sweet cream, sour cream or water and a bit of butter. D .> not fill the pan, as liquid boils up. Allow two and one-half hours

for baking and cooling. Together with cold slaw and pumpkin pie. this makes a wonderful meal. L. FERRY. 1937 Madison Ave., city. Green Tomato Pie Five ox six green tomatoes, size of walnuts. Chop fine. Line piepan with pie crust, sprinkle a little sugar on bottom of crust. Fill in tomatoes, sprinkle a little flour and sugar over the tomatoes. Spread top crust and bake half hour. MRS. T. M. MILLER. Route 1, Box 220, city. Uncooked Tomato Relish One gallon of tomatoes, five green peppers, four medium-sized onions, one cup of finely chopped cabbage, one cup of sugar, one-half cup salt, four teaspoons of white mustardseed. two teaspoons of celery seed, one-half teaspoon of ground cloves (Turn to Page 25)

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