Indianapolis Times, Volume 40, Number 123, Indianapolis, Marion County, 12 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 Ed'.tor 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 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.

Pineapple Upside Down Cake One large can of crushed pineapple. two teaspoons butter and one cup brown sugar Cake, two cups flour, two teaspoons baking powder, one-half teaspoon salt, one cup granulated sugar, one-half cup butter or lard, two eggs, one teaspoon vanilla and one-half cup milk. Sift the flour with the baking ponder and the salt, twice; cream the butter and sugar thoroughly and stir in the well beaten egg yolks. Add milk and flour, alternately, mixing well. Then fold in lightly the stiffly beaten egg whites and the flavoring. Melt the butter in a large skillet. Cover with browh sugar and add pineapple. Pour in the cake batter and bake in a moderate oven for about three-quarters of an hour. Turn out upside down on a serving dish. The cake is already iced but Marachino cherries or whipped cream are excellent. MRS. ORLA STOTSENBERG. St. Paul, Ind. Sweet Potato Surprise Two cups riced sweet potato, one egg beaten, one-half teaspoon salt, dash pepper, eight marshmallows, one-half cup crushed cornflakes or bran flakes. Boil and peel potatoes, put through ricer. When partly cool add the egg, salt and pepper. If the mixture is too dry add a little milk. Flour hands and form in balls with marshmallow hidden inside. Roll in either kind of flakes and fry in hot Crisco until brown. Then drain on soft paper. MRS. FLORENCE LYNCH, j 1042 S. Tremont Ave. f Frosted Cream Pie Take three large coffee cups of milk, three eggs, two-thirds cup of sugar, four heaping tablespoons flour, one tablespoon of butter. Vanilla flavoring. Heat the milk, add the butter, sugar and beaten eggs, saving the whites for frosting. Mix the sugar and flour thoroughly and mix the eggs and a little cold milk. Then stir into the hot milk. Fill the baked pie crusts and cover with the meringue made from the whites of eggs. MRS. RICHARD FRAZIER. Trafalgar. Hamburger Surprise One pound of hamburger, four medium sized onions, one can tomato pulp, one green mango. Roll hamburger in oblong rolls and roll in flour. Fry in just enough lard to brown good on both sides. Add one cup water and let cook fifteen minutes, then add onions and green mango cut fine, then tomato, salt and pepper. Let cook one hour and a half on slow fire until well done. MRS. ERNEST COOPER. 715 N. Noble St. Spaniola One can green peas, one can tomatoes, two onions and one tablespoon butter. Salt and pepper to taste. Put peas, tomatoes and seasoning in pan and boil five minutes. Add onions cut fine and fried in butter until a golden brown. Boil five minutes longer. Thicken with

Saturday’s Big , Special MILK FED FRYS and ROASTING FOWL 35c Lt - Dressed Free while yon wait.

MILLISER POULTRY COMPANY 11 N. WEST ST. Riley 6996 2 Blocks West of State Capitol 2 Doors North of Wash. St. Open Saturday Evenings

This is the package you want When you ask for —I? not from JaL this package It is not the fSifi?; ORIGINAL SHREMD 1171*17 AT - ff HLAI As Made in Shredded Wheat Factories tor 34 Years An unsalted, unsweetened whole wheat food, thoroughly baked—ready - to • serve—nourishing and strengthening.

a little flour and milk. Delicious served with meat and potatoes. MRS. REX COTTERMAN. 466 Whiteriver Pkwy. Cabbage ala Hamburger Boil a large cabbage until nearly tender in enough salted water to cover it. Drain, cool, and scoop out the center very carefully. Prepare a stuffing of hamburger steak chopped very fine. A good sized cabbage will take about a pound Fry two onions, add the center taken from the cabbage chopped fine, cook for three minutes, and add meat, and let it ccok until seared a little, but not quite done. Take from pan, add a half cupful of bread crumbs and a cupful of tomatoes. Season with salt and pepper. Fill center of cabbage with mixture and cover with some leaeves that were trimmed off and tie the whole thing with string Line a baking dish with thin slices and pour over it one cup of hot water. Bake for an hour or more, according to size of cabbage, basting often. Remove cabbage front dish, take off strings and leaves Place in over again to brown top Garnish with slices of hard boiled eggs and serve. MRS. FRED A. CLAFFEY. 2058 N. La Salle St., City. Burnt Sugar Cake One and one-half cups sugar, one-half cup butter, one cup water, two and onerhalf cups flour, two eggs, three tablespoons burnt sugar syrup, tvvo teaspoons baking powder and two teaspoons vanilla. Icing—one and one-half cups sugar, one-half cup boiling water, three tablespoons cream, one teaspoon butter and three teaspoons burnt sugar syrup. Cook sugar, water and burnt sugar until it spins a thread. Let cool. When cool beat until creamy. Thin with cream until thin enough to spread. To make burnt sugar syrup, put one-half cup sugar in a pan, heat until brown, add one-half cup water and stir until dissolved. MRS. VONEDA BRADSHAW. 1939 Beliefontaine St., city. Cranberry Salad Wash and drain one pound of cranberries, one-half lemon rind and all but seeds, one-half cup Eng-

Standard Meat Market 449 W. Washington St. Rl. 9948 U\RD 13y 2 c LbT OLEOMARGARINE 16c Creamery 4 Q Shoulder Pork nr Butter .fIOC LB. Chops Boiling 1 r Rib Pork O r Beef IDC LB. Chops Young in , Best Smoked OO Lamb lOC LB. Ham LJC Pure Pork Oft Smoked Oft Sausage LB. Picnics tUC LB. Pork I 7 Smoked 171Roast 1I 1C LB. Jowls 1/ 1C LB. Shoulder Bones o £ Sugar Cured oft 4 lbs. for ZDC Smoked Bacon ~..UC LB. ''; ,r ,Ur:". holc .. 25c lb. Sliced Bacon 30c lb.

APPLES 3nd POTATOES Carlot Sale Saturday at E. & O. Freight House 230 Virginia Ave. APPLES POTATOES 'Jonathan ™ i I RIVER 1^ Rome Beauties Jl OHIOS M iff ffi, ||l n!.‘k.' mm 2 Bushel Sack $1.75 Several other varieties. Apples ranging from $1 to $1.50 per bushel basket. Bring your sacks and baskets. 5c extra for sacks. HAMILL BROS. EsSr-™

lish walnuts and run all through meat grinder. To mixture, add one pound granulated sugar and stir thoroughly. No cooking. Delicious served with roast chicken, beef or pork. MRS. W. J. KIRSCH. 1333 N. Olney St., city. Snicker Doodles One-half cup shortening, one cup sugar, two eggs, one-third cup seeded raisins, one-third cup currants, one-third cup nuts, one teaspoon soda, one tablespoon hot water, two and one-half cups flour, one-half teaspon salt, one-half teaspon clove, one-half teaspoon mace, one and one-half teaspoon cinnamon and three-fourths cup sour milk. Cream shortening and sugar together. Add unbeaten egg yolks and mix well. Add raisins, currants and nuts, cut fine. Add soda, dissolved in hot water. Mix and sift flour, salt and all spices and add alternately with the sour milk to the first mixture. Fold in one stiffly beaten egg white. Save other white for frosting. Pour into well-greased muffin pans and bake In a hot oven (375 degrees F.) fifteen to twenty minutes This recipe will make eighteen medium -sized cup cakes. Frosting—One egg white, two tablespons sweet cream, confectioners’ ugar and one-fourth teaspoon mace. Add cream to unbeaten egg white and mix well. Add sugar, a little at a time, until frosting is the right consistency to spread. Add mace and mix well. MISS A. WALLACE. 4114 E. Tenth St., city. Rice ala Creole Put one chopped onion in saucepan with one tablespon butter, and add two cupfuls cooked ham, which has been cut in small pieces or chopped; add two cups cooked rice, one can tomato soup, one teaspoon salt and one small green pepper which has been chopped fine. Mix and heat thoroughly; then put in a buttered baking dish, cover with bread crumbs and bake for thirty minutes. MRS. E. T. BUCHAN. 408 E. Fifty-First St., city. Eggs Au Gratin One and one-half cups sweet milk or equal parts evaporated milk and water, one medium-sized onion, minced, six cloves, two tablespoons butter, two tablespoons flour, one-

SCHLOSSRSt’S OMjROVE Butter Afresh Churnedfiom c fresh&MM

THE INDIANAPOLIS TIMES

half teaspoon salt, one-eighth teaspoon paprika, one cup fine soft bread crumbs, or cracker crumbs, one-half cup grated cream cheese, a few grains mace, five eggs. Put milk in top of double boiler, add onion and cloves, and allow milk to scald slightly. Soften the butter and rub in the flour and salt, add paprika; pour the scalded milk over this . slowly, stirring well to keep smooth; return to the double boiler and cook till mixture thickens, stirring well to keep smooth; pour half this sauce into a well-buttered baking dish. Mix the crumbs, cheese and mace together, and spread over top of this sauce, and set in oven to become very hot; break eggs separately over the top of this, pour remainder of sauce over it, and bake in oven about 400 F. about fiifteen minutes, or till well set. Serve hot. This will serve five. MINNIE O’BRIEN. 641 E. High St., Springfield, Ohio. I*ure Home-Made Vinegar Put into four-gallon stone jar, three pounds of sugar, white for white vinegar, brown for colored vinegar; pour over it three gallons pure, boiling water, stirring till sugar is thoroughly dissolved. Let stand to become luke-warm. Meantime, toast two medium sized slices of bread an even brown on both rides; spread one side of each with two cakes soft, compressed yeast; lay these slices yeast side down, on top of luke-warm mixture, so they will float. Cover jar and set aside to stand until toast sinks to bottom of the jar—about three weeks.

JACK FROST Sugar Tablets inthe. ft, Blue Box ffi|j , Morning feature quality products Refined by The National Sugar Refining Cos. of N. J.

FRIDAY and SATURDAY SPECIALS fy BUEHtER, p\ Vl/ BUSHIER BROTKERS.Inc. 4-Gt NOILTH PENNSYLVANIA STREET Phone Riley 6045 SUGAR We think this is the greatest CURED money saving that we have ever II A offered on hams, if you consider quality. These hams are 10-lb. average and are Hammond’s Rosebud Hams. We guarantee to / |H| aj satisfy or money refunded. Don’t "" fail to get one of these hams. Swiss "7 P or k Sausage 15c Steak &* %\§ p or k Chops 25c Creamery Butter .. 43c Sliced Bacon 33c Fresh Eggs 35c V 2 or Whole 28c Lamb Shoulder 20c Loin Pork Leg 29c Roast 20c OUR MOTTO IS QUALITY~SERVICE AND SATISFACTION AT REASONABLE PRICES

p r ew cams jj^jjjj! j .. to baiie THE ONE FLOUR k everyjak.nc PURPOSE xjjj f / I EVA N s' J EEB&KE Wk product of superior quality

Then strain and bottle, and you will have about three gallons pure. ' la vinegar, male without chemicals, easily made, and at practically t v, ~ cost of t’.e sugar nJ c c<ik^s MRS. ELIZABETH CONGER, M. D. 1603 Noland Ave., City. Nut Bread Three cups fio>-r. six tee*"''''”* baking powder, one teaspoon salt, one cup nuts, one egg, two milk and one cup sugar. Sift dry ingredients three times. Beat egg and add milk and chopped nuts. Add wet ingredients to dry and beat. Butter and flour pans Bake in a loaf. Let stand fifteen minutes before placing In the oven. Bake fifteen minutes in a moderate oven. MISS MARY H. GRAY. R. R. C., Box 182 E„ City. Browned Beefsteak Roll One slice select round steak, cut about one-half-inch thick, one-half cup flour, seasoning to taste, one and one-half cups of stale bread crumbs, four tablespoons bacon fat (or other meat fat); one tablespoon minced cpiion, three cups of boiling water. Pound flour into steak, (Turn to Page 25)

VELVET BRICK The moit dehclou* tee cream made Appeal* Cos erwybody and eeery body like* It. None better than •Velret." JESSUP & ANTRIM ICE CREAM CO.

CANNED FOODS /CX SALE I jl Friday and Saturday are the jM * wo days of this great established SQ Ie — additional specials are listed below —take ad - vantage of these low prices on new packed canned foods. y; -GREAT SAYINGS- i* Beets Fancy Cut Doz. SI.BO £an 15c Salmon Aiaskapink Doma.™ Can Tomatoes Solid Pack Doz String Beans Doz. $1.50 Cans Jfjjc Argo Peaches 311 "* d °* ~ibo 2 Cans 25* Del Monte Apricots Doz. $2.76 £ an 23* Van Camp Hominy Doz., Cans 25* Del Monte Spinach I** 1 ** ***°3 51* Van Camp Pumpkin cL ioc Del Monte Fruit Salad c™ 25c Van Camp Sauerkraut Doz. $1.15 10c

Del Maiz Com The New Corn, Deliciously Different Single Can 15* Buy by the Dozen, $1.75

EXTRA SPECIAL CORN PEAS TOMATOES NEW PACK—IONA BRAND 3 cans 28® BUY BY THE DOZEN White House Milk 3 Tall Cans 25*

Cigarettes Camels —Chesterfields Lucky Strikes—Old Gold Piedmonts —Clowns Carton $ j|[

IN OUR MEAT DEPARTMENTS

SiSICOII Machine Sliced Lb. Swiss Steak Lb - 35 Smoked Hams ™ 29c Pork Loin Roast 2j c

October Time Is Apple Time SPECIAL SALE Apples Grimes Golden Jonathan 419 Fancy Box Apples, 4 lbs., 25c; Box, $2.25

SAnjumctßkoiicg

Fragrant, Delicious Coffee Lb. 49c We Redeem 3-F Coupons

ESTABLISHED 1859

Del Monte Sliced Pineapple

Campbell's Tomato Soup J Cana

OCT. 1928