Indianapolis Times, Volume 40, Number 117, Indianapolis, Marion County, 5 October 1928 — Page 24

PAGE 24

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 weks aftr publication. Chcks will not be mailed to winners unless a street number, rural route or postoffice box number is given.

Macaroni ala Kir.r One box macaroni, cook and drain. One pound ground beef, one onion sliced thin, one-third cup grated cheese, one pint tomato sauce. Salt and pepper to taste, mix together and bake. MISS KATHRYN, GEORGE. Box 165, Kennard. Green Tomato Catsup One and one-half gallons of green tomatoes, sliced. Add two tablespoons of salt. Put in stone jar and let set over night. Drain Slice three onions, three cucumbers, three apples, twelve mangoes add the tomatoes, flavor with mixed Spices, cover with vinegar and let come to a boil. Seal in selfsealer jars. GLADYS HERALD. 3908 W. Vermont St., city. Persimmon Pudding One box of persimmons (one-half pint), run through colander, two cups granulated sugar, two eggs, two cups flour, one tablespoon butter, one level teaspoon soda, one quart of milk. Mix in order given and pour in a greased pan. Bake one hour. MRS. CARLTON SANDERS. 2415 Ashland Ave., City. Stuffed Beef Heart Two pounds beef heart, two tablespoons fat, three strips of bacon, one onion, sliced, three-fourths cup minced carrots, one medium onion, chopped, one-half cup cracker crumbs, one-fourth cup boiling water, one-half teaspoon salt, oneeighth teaspoon pepper, one-fourth teaspoon poultry seasoning, two tablespoons of melted butter. Wash the heart in cold water and remove any gristle or hard part. Parboil thirty minutes. Chop the carrot and onion in a meat grinder, using the fine toothed knife. Add the seasoning to the cracker crumbs. Pour in the hot water and combine the two mixtures. Stuff into the parboiled heart and rub the outside with fat . Season with a sprinkling of salt and pepper and dredge with flour. Brown the sliced onion and heart in frying pan with two tablespoons of fat and, when browned, place in baking dish. Put the bacon across the heart to baste them during the cooking process. Add enough hot water to reach onefourth the height of the meat. Cover closely and bake in slow oven until tender. MRS. ORIEN CANARY. 349 W. Jefferson St., Franklin. Roman Sponge One package cherry jello, one pint boiling water, five drops vanilla, five .drops bitter almond, one cup heavy cream, whipped, six macaroons, [crushed, one-half cup nuts chopped, |one-half teaspoon salt. Dissolve jello in boiling water. When cold and slightly thickened, beat with rotary egg-beater until of consistency of whipped cream. Add

Standard Meat Market 449 W. Washington St. Rl. 9948 Lard i3y 2 c LbT OLEOMARGARINE .16c Creamery J P Pork Loin, Whole n p Butter ‘4JC LB. or Half £DC LB. Boiling -j r Shoulder Pork o r Beef lOC LB. Chops ZiDC Young -J Q Rib Pork o ft Lamb lOC LB. Chops OUC Tender Boneless no Smoked Oft Steak tOC LB. Picnics Lt UC LB. Pure Pork 90/. Smoked 1 7JL Sausage L\J C LB. Jowls 1/ 2C LB. Pork 171st Sugar Cured 9ft Roast JL I 2 C LB. Smoked Bacon ... bUC J,B. Shoulder Bones or Oft 3 lbs. for .... 4DC I Sliced LB.

Can always be made with Jack Frost Granulated Sugar. This uniformly finer, evenly granulated sugar assures uniformly better results in cooking pies, pastries and delicacies. When you buy sugar insist upon Jack Frost in the blue box. There’s one for every purpose Granulated . . Tablet . . Brown . . Powdered Confectioners . . Fruit Powdered 100% PURE CANE SUGAR For Sale By All Stores That Feature Quality Products Refir\d by The National Sugar Refining Cos. of N. J. Jack Frosts PURE SWEETNESS

flavorings to whipped cream, fold into jello, add macaroons, nuts and salt. Pour into molds. Chill until firm. Serve with or without plain cream. Garnish with cherries. Serves eight. MRS. RALPH M. BOYER, 1424 N. Gladstone Ave., city. Tapi-Apples One-third cup of tapioca, two cups of milk, one-fourth teaspoon of. salt, one egg slightly beaten, two tablespoons of sugar and one teaspoon of vanilla. Cook in teen minutes. Peel and core four apples, arrange in a buttered baking dish and sprinkle with sugar. Pour tapioca over apples and bake until apples are tender. Serve with whipped cream. MRS. MARY BARTON. 1927 N. Alabama St., city. Butter-Scotch Pie Three tablespoons corn starch, one and one-half cups brown sugar, two eggs, one and one-half cups milk, one tablespoon butter. Line pie plates loosely with pastry and bake until very light brown. Mix corn starch and brown sugar together, add beaten egg yolks and milk. Cook slowly, stirring constantly until thick. Add butter. Pour into baked crust. Beat egg whites, add three tablespoons sugar and spread thickly over top of pie. Brown in a very slow oven. MRS. E. E. ROBBINS. 38 McLean PI., city. Bran Muffins Two tablespoons butter, onefourth teaspoon salt, two teaspoons baking powder, one cup bran. Cream butter and sugar, add eggs. Sift dry ingredients. To the creamed mixture add the bran, then the milk alternately with the sifted dry ingredients. Bake in a 375 degree oven fifteen minutes. Raisins or dates may be added to the muffins if desired. MISS ALLEENE BRAZEAL. Route 1, Box 33, city. ' Eggless Cookies Two cups of sugar, one cup of sour milk, one cup of lard, one teaspoon each of baking powder and baking soda, one teaspoon of lemon or

semps sftß'S (MptfVE _ Butter Ch umed from Vfrsfl Omm

VELVET BRICK T ‘l^°u The most delicious loe orearo made Appeal* to everybody and every, body likes It. None better than "Velvet." JESS \ ANTRIM :;:ani CO.

vanilla extract. Add flour enough to make a stiff dough and roll thin. Bake in quick oven. MRS. F. N. HOOK. R. P,. No. 2, Westport. Spiced Pears Four pounds of pears, five pounds of sugar, one pint of pure vinegar, one-half ounce of whole allspice, one-half ounce of whole cloves, onehalf stick of cinnamon. Tie spices in a small cloth, boil ten minutes w T ith the vinegar and sugar. Skim, add fruit and cook until tender. Remove the fruit, boil down the sugar and vinegar to syrup. Pour over the fruit in jars and seal. Peaches, plums, quince, or watermelon rinds may be prepared in the same manner. BERTHA REASOR. R. R. No. 1, Quincy. Pineapple Tapioca One and one-half cupfuls of tapioca, one and one-quarter cupfuls boiling water, one and one-quarter cupfuls pineapple juice, one-quarter teaspoonful salt, two cupfuls diced pineapple, one tablespoonful lemon juice, one-quarter cupful sugar and one tablespoonful butter. Combine the w’ater, pinapple juice, salt and sugar and when boiling, stir in the tapioca. Cook, over hot water until the tapioca is almost clear, about twenty minutes, then add the pineapple and lemon juice. Serve half cold or thoroughly chilled, with or without boiled custard. MARY HUBER. 3109 Jackson St., city. Colonial Ginger Bread Put one cup of New Orleans molasses in a mixing bowl with onehalf cup of butter and one-half cup of sugar. Over this pour a cup of boiling water in which a level teaspoon of soda has already been dissolved. Stir well and let mixture cool, then add a cup of chopped walnuts, a cup of seeded raisins a teaspoon each of cinnamon and

Our Patrons Always Return There Is a Reason "MII.K IED” POULTRY Dressed Free While Ton Walt Young - Roasting Chickens 36c Spring Chickens. . ,40c MILLISER POULTRY COMPANY 11 N. WEST ST. Klley G 96 2 Blocks West of State Capitol 2 Doors North of Wash. St. Open Saturday Evenings

Take no eStances on food Make sure of the package —lt not from this package it is not the . ORIGINAL SHREIiED WHEAT As Made in Shredded Wheat Factories for S4 Years It is so easy to serve for any meal, and so tasty and nourishing on the table in a Jiffy —no kitchen work.

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THE INDIANAPOLIS TIMES

ginger, two and one-half cups of flour and two well beaten eggs. Bake in shallow pan and serve while warm. MISS E. FEHRENBACH. 18 W. Pratt St., city. Spanish String Beans Prepare and shred one can green

4yjpp|® ® ~ f MALT differs l | from other malt extracts is in t pn i better results., -HOP Puritan results FLAVORED fiflWt# ) .t- r SMALT i 1 n are the result of is~. ff 'll 11 Puritan quality. A'W* Tfjkp jk |; Use wherever sweetening is required in the household. PumanMaw .Flavored with Bohemian Hops

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string beans. Prepare a tomato sauce as follows: To three cups canned tomatoes add one onion sliced fine, one shredded green pepper, one bay leaf, two peppercorns, three whole cloves, one teaspoon salt and a dash of cayenne. Cook (Turn to Page 25)

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OCT. 5, 1928