Indianapolis Times, Volume 40, Number 129, Indianapolis, Marion County, 19 October 1928 — Page 25

OOT. 19,1928

Prize Winning Recipes

pudding mold, about three-fourths full, cover and steam in moderate oven two hours. Serve with whipped or plain cream, slightly sweetened, or with any preferred pudding sauce. Lemon sauce is very delicious with this pudding. The recipe follows: One-half cup sugar, 1 tablespoon corn starch, 14 teaspoon salt, 1 cup boiling water, 2 tablespoons butter, 3 tablespoons strained lemon juice, 1 egg well beaten. Mix sugar corn starch and salt together till well blended; add boiling water slowly, stirring well; allow to boil about five minutes, stirring constantly to keep smooth; cool, add butter, lemon juice and beaten egg, stirring vigorously. Serve over pudding. MRS. S. J. FRENCH. 4434 Winthrop avenue, city. Shrimp Creole Fry 2 slices onion chopped, in 2 tablespoons butter until brown, add 1 tablespoon flour, 14 teaspoon salt, % teaspoon pepper, and cup fish stock or water. Cook until slightly thickened, stirring constantly. Then add 1 cup tomatoes, 1 tablespoon chopped parsley, % cup chopped olives and cook slowly for fifteen minutes. Stir in 2 cups canned or freshly cooked shrimps. Serve around mold of boiled rice or spaghetti mold. MRS. C. M. SCOBBIE, 202 College street, Bainbridge, Ind. Pot Roast ala Mode Four pounds round beef, 1 teaspoon salt, % teaspoon pepper, 2 tablespoons flour, 2 tablespoons shortening, % cup carrots cut in cubes, Va cup celery cut in pieces, !4 cup turnip cut in cubes, !4 bay leaf and sprig of parsley. Wipe meat with clean, damp cloth. Sprinkle with salt, pepper and flour. Melt shortening in a frying pan and brown the surface of the meat. Put meat in a saucepan, add carrots, celery, turnips, bay leaf

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and parsley. Add boiling water to half cover the meat. Cover 'and Simmer slowly about four hours, until meat is tender. Put meat on hot platter. Strain liquid from the vegetables and put them around the meat. Thicken the stock with a little flour mixed to a smooth paste with cold water. Add more seasoning if necessary. MRS. MABLE SIMS. 1314 Marlowe avenue, city. Chinese Rice Bars Two cups cooked rice, 2-3 cup grated chese, Vt cup peanut butter and 1 tablespoon flour. Salt and pepper to taste. Enough cracker crumbs to make stiff enough to hold shape. Mix well and form in bars four inches long and two Inches wide. Roll in melted butter and bake in moderate oven until brown. ETHEL SOUTH. Bloomington, R. R. 4. New England Squash Cake Beat well together 2 cups boiled squash, 1 cup sugar, 1 egg, 2 cups milk and 1 tablespoon butter, *4 cake yeast, dissolved in % cup of warm water, and teaspoon salt. Add sufficient flour to make a soft dough; let rise six hours and bake in muffin tins. MRS. STEPHENIA C. CRAIO. Bedford, R. 5. California Peach Pudding Rub a deep baking dish with butter, place in the bottom 1 can of well drained peaches, place in mixing bowl, yolks of 3 eggs, and % cup sugar. Cream well and add 4 tablespoons butter and cream again. Add 114 cups flour, 7 tablespoons sirup drained from peaches, 3 teaspoons baking powder and beat to smooth batter. Turn in a baking dish and smooth, and bake in moderate oven 35 minutes. Whip the egg whites, pile on top and brown in oven. Serve cold. In the Mission

Valley this dish is served with a chocolate sauce, made as follows: 2 cups water, 1 cup cocoa, 1 cup sugar, 3 tablespoons cornstarch. Stir to disolve and bring to boiling point. Cook slowly five minutes then whip in 1 cup of thick cream. MILDRED MORRIS. 2139 College avenue, Apt. 6. Spanish Rice Wash 1 cup of rice thoroughly and put in a heavy skillet. Stir frequently and let rice become quite brown. Then add cup canned tomatoes and 1 pound of ground beef and cook slowly. Have hot water ready to add when needed to keep mixture from sticking. As the rice swells rapidly water must be added frequently at first. Cook until rice is well done and then season with salt and pepper. BERTHA C. KEEN. 1010 East Market street, city. Hominy Bread Beat 3 eggs and add 2 cups milk, and 3 cups cooked hominy. Sift in I*4 cups of cornmeal, add 2 teaspoons of baking powder, a teaspoon of salt and 1 tablespoon shortening. Beat all together 3 minutes, pour into deep pan and bake 1 hour in a slow oven. MRS. K. Y. KERRIGAN. R. 1, Noblesvllle. Pear Pie Drain and chop, 2 cups of cooked pears. Add three-fourths cup of syrup from pears and 3 tablespoons lemon juice and bring to boiling point. Add 14 cup sugar mixed with 2 tablespoons flour. Cook until thickened, stirring constantly. Add one tablespoon butter and cool. Line a pie pan with pastry, put in the filling and lay narrow strips of pastry over the top. Bake in a hot oven about twentyfive minutes. MRS. J. H. BARTON. 312 East Green street, Lebanon. Hallowe’en Cake One-half cup butter, 114 cups granulated sugar, 214 cups pastry flour, 1 cup milk (warm), 3 level teaspoons baking powder, 1 teaspoon lemon juice, yolks of 9 eggs. Cream butter and sugar thoroughly. Beat eggs and add to butter and sugar.

THE 1 TIMES

Sift flour once before measuring then sift flour and baking powder together four or five times and add alternately with the warmed milk to other ingredients. Bake in a slow oven 50 to 60 minutes in an ungreased angelfood pan. Spread a plain white frosting on the cake and decorate the sides of cake with candy or small paper witches. MRS. LLOYD* HARVEY. 521 North Keystone avenue, city. Caramel Frosting Three-fourths cup of brown sugar, 2 tablespons white sugar, 14 cup water, 2 egg whites, 14 teaspoon baking powder and 1 teaspoon vanilla. Put sugar and water into sauce pan; stir until dissolved and boil until it spins a long thread or until it reaches 252 Fahrenheit. Remove from fire; add syrup gradually to well beaten egg whites; add baking powder and vanilla and beat until frosting will hold its shape; spread thickly on cake, and top and sides can be garnished with nut meats. OLIVE M. LITZELMAN. 416 Alton avenue, city. Frosted Caramel Squares One-half cup shortening, 2 eggs, well beaten; 14 teaspoon vanilla, 114 cups flour, 14 teaspoon salt, 1 teaspoon baking powder and 1 cup of white sugar. Cream shortening with sugar, add eggs, vanilla and flour sifted with salt and baking powder. Beat.the white of 1 egg and fold in 1 cup of light brown sugar and

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flavor Spread the first mixture on a cookie sheet cr a flat pan and sprinkle with finely chopped walnuts. Spread second mixture over nuts. Bake about twenty minutes in a slow oven. Cut in squares when cooked and cool on a rack. MISS RUTH IDLER. 2342 North Pennsylvania street, city. Irish Cake Beat 14 pound butter to a cream, add 3 i pound castor sugar and 4 well beaten eggs. Mix well together % pound flour, 3 ounces rice flour, 1 ounce caraway seeds, 14 pound pounded blanched .almonds; add to them the other ingredients, and last add 1 teaspoon of lemon essence. Beat all together ten minutes and pour into a paper lined cake tin bake in quick oven. MRS. M. A. DAILY, 324 Spencer avenue, city. Party Sandwiches Mix thoroughly 1 cup of peanut butter, 2 cups blackberry jam or jelly, 114 cups chopped raisins, 1 cup chopped pecan or almond nutmeats, and spread on thinly cut bread. This will make about twentyfive dainty little sandwiches. VICTORIA SOLOMON. 2617 East Michigan street. Apple Turnover Three eggs, separated, 1 cup sugar, 1-3 cup hot water, 14 teaspoon salt,

1 cup flour, 1 teaspoon baking powder, 1 teaspoon vanilla. One cup sugar, 3 tablespoons butter, 1 quart sliced apples, 14 teaspoon salt. Whipped or plain cream, sweetened to taste, with a dash of nutmeg added. Beat egg yolks, add sugar and beat till light, add hot water and salt. Whip egg whites stiff and fold carefuly into the mixture, sift flour and baking powder together and sift slowly into the mixture, stirring carefully. Do not beat. Add flavoring. Cream sugar and butter together till smooth, add sliced apples and salt, mixing well; pour into well-but-tered baking dish, pour other mixture over this, bake in hot oven, on well-buttered heated platter; cut into squares and serve, either hot ou cold, with whipped or plain cream, sweetened, or with other preferred

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sweet sauce. Pineapple, fresh peaches, strawberries or other berries may be substituted for apples. MRS. BEN F. ROPP. Columbus, Ind., R. 1. Asparagus Croquettes Drain 1 can of asparagus, chop fine and mix with 1 cupful of white sauce seasoned with a little nutmeg. Add to this mixture 1 cupful of cracker crumbs, % cupful of grated cheese, and 1 well beaten egg. Form into small croquettes and fry in deep fat. Garnish with sprigs of parsley and serve hot. LUCILE B. YOUNG. 1028 North Colorado avenue, city. Apricot Roll Mix two cups flour, 14 teaspoon salt and 4 teaspoons baking powder. Rub in 2 tablespoons butter. Add gradually % cup thin cream. Mix

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lightly. Turn out on floured board, pat and roll 1 inch thick. Spread with strained, sweetened, stewed apricots. Roll up like a jelly roll Press edges together. Put in buttered pan, bake in hot oven for 25 minutes. Sweeten 1 cup of apricot syrup and use to baste the roll while making. Serve hot with whipped cream. MRS. C. W. BERRY. Greencastle, R. R. 3. Delicious Cocoa Cake One cup sugar, !4 cup butter, yolks of 2 or 3 eggs or 1 whole egg, % cup milk, 1 cup flour, t 4 cup cocoa, Vt cup shredded cocoanut, % cup nut meats and 114 level teaspoons baking powder. Bake in angelfood cake pan in moderate oven. MRS. G. B. HASKETT. Elwood. R. R. 5.