Indianapolis Times, Volume 40, Number 141, Indianapolis, Marion County, 2 November 1928 — Page 24

PAGE 24

Prize Winning Recipes

Stuffed Turkey Dressing Singe turkey and clean, leaving whole. For the dressing use, 12 tiny button onions, with a clove stick in each, 5 cups of bread crumbs crisped in xnargerine, Vs cup browned slices of bacon chopped, Vs cup giblets chopped and cooked in bacon fat, 4 celery tops chopped, 1 teaspoon salt, 1 teaspoon pepper, dash of celery salt, 1 teaspoon summer savory, 1 teaspoon A-l sauce. Moisten all with two cups of rich bouillon, to which has been added V cup of grape juice. Fill turkey with dressing and rub margerine all over turkey. Put in hot oven for twentyfive minutes, add V cup boiling water, then reduce heat to moderate and bake with breast down, allowing fifteen minutes for each pound. Turn over for last half hour of baking. MRS. CHARLES JOHNSON. 1716 North Alabama street, city. Rabbit Supreme Melt 2 tablespoons of butter in a deep iron pot. Put in one young rabbit, cut up as for frying, and seasoned with salt and pepper. Add water to cover and boil for one hour with cover on. Remove cover and cook dry. Add a tablespoon of flour and cook until the meat is very brown, stirring constantly, scraping the meat from the sides of pot. Add a cup of milk or milk and water and cook two minutes longer. MISS BERNICE CRAIG. Route 3, Greencastle. “Bob White” Pie , Mix together 2 cups of sugar, 3 heaping tablespoons of flour, a level teaspoon of cinnamon, V teaspoon of cloves, yolks of 3 eggs, beaten to a cream, 1 tablespoon of butter ana 2 cups of sweet milk, and pour into 2 unbaked pie-shells, stirring so the spices will not settle. MRS. E. N. HOOK. R. R. 2, Westport. Quick Coffee Cake Two cups flour, 3 teaspoons bak-

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ing powder, 14 cup sugar, Vs teaspoon salt, Vs cup shortening, 14 cup currants, 1 cup sweet milk, 1 egg, 1 tablespoon sugar extra and 1 teaspoon allspice or cinnamon. Sift dry ingredients together, add shortening and mix with tips of fingers; add currants; beat egg into milk till well-blended, and add slowly to dry mixture, mixing well. Pour into well-greased, heated shallow pan, sprinkle with extra sugar and spice mixed, bake in moderate oven (375 F.) about forty minutes. Delicious either hot or cold. MRS. S. J. FRENCH. 4435 Winthrop avenue, city. Tomato Puree One quart tomatoes, fresh or canned; 2 cups of water, or meat stock, Vz bay leaf, 1 cup chopped celery, sprig of parsley, slice of onion, 2 tablespoons salt, % teaspoon pepper, dash of paprika, V tablespoon sugar, lump of butter, 2 tablespoons of flour. Put all ingredients, except butter and flour, together in top of double boiler and et over fire, stirring occasionally until thoroughly cooked. Melt butter in sauce-pan, rub in the flour till well blended, and stir into the soup, stirring until soup cooks to creamy consistency. Serve hot with crisp crackers or toast straws. MRS. FRANK GREGORY, Pendleton. Sausage and Potato Salad Cut cup of cooked sausage into tiny pieces and add two cups of chopped cooked potatoes, % cup diced pickled beet, 1 small onion grated, teaspoon minced parsley. Mix with boiled mayonnaise and serve on lettuce. ELEANOR VAN HOOSIER, 717 North Bancroft street, city. Three-Minute Spice Cake Three teaspoons baking powder, 1% cups flour, Vi teaspoon nutmeg, Vt teaspoon cinnamon, 1-3 cup butter or lard, Vi cup milk, 2 eggs, wenbeaten; IVs cups light brown sugar and Vi teaspoon salt. Place all in mixing bowl and beat well for three minutes. Bake in moderate oven. It is good either iced or plain. MRS. ORVILLE GRIMES. 609 Vandalia street, Crawfordsville. Simmer Remove chicken giblets from stewed chicken, saving a cup of cream gravy. Cut cold boiled potatoes in cubes. Heat slowly in the gravy, to which has been added the giblets, chopped fine. Season highly and pour over slices of toast. Serve very hot and garnish with parsley. NANCY GENE PETERSON. Route 6, Ft. Wayne. Long John’s Fried Cakes Cream Vs pound sugar and 1 scant cup sugar, y 2 teaspoon salt and 1 teaspoon vanilla together. Add 2 beaten eggs and 2 cups milk; then

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Standard Meat Market 449 W. Washington St. Rl. 9948

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Creamery A q Butter rxOC LB. Boiling 1 r Beef IDC LB. Young Isl Lamb lOC LB. Pure Pork o/> Sausage 4.UC LB. Fresh Shoulders, i 71 Whole I/2C LB. Shoulder Bones or 4 lbs. for LOC

add 2 pounds flour, in which hae oeen sifted 2 heaping teaspoons baking powder. Roll dough out and cut into strips; fry under hot grease. JUANITA ELTA SEAVER. Vincennes, Route 5. Thanksgiving Pudding Mix well together Vs. cup butter, Vs cup molasses, Vs cup milk, % teaspoon soda, 1 cup seeded raisins, Vs cup chopped apples, IV cups flour and Vt teaspoon allspice; steam 3 hours and serve with hit sauce. MRS. JOHN G. WILLIAMSON. Peru. Fish Timbales One pound of white fish parboiled; mash fine, then to every cup of fish pulp add 1 tablespoon of dry bread crumbs coaked in milk or cream until soft. Add 1 beaten egg yolk, 10 drops of onion juice, level teaspoon of salt, pepper to taste, also a little nutmeg. Beat all well together, then for every cup of the mixture add 2 well beaten egg whites. Put the mixture in cups set in a pan of water and bake twenty minutes, or until well set. Turn the timbales on a platter and pour the following tomato sauce around it, but not over it: Sauce for Timbales—2 tablespoons of ' butter, 1 tablespoon flour, 1 tablespoon each of carrot and onion, V can of tomatoes, little parsley, bay leaf, 3 cloves, salt and pepper to taste. Put the butter in a sauce pan, add the chopped carrot and onion; let brown slightly, add the flour and cook five minutes. Stir constantly, then add the tomatoes, cloves, bay leaf, salt and pepper. Cook till tomatoes are soft, then strain and add more salt and pepper if necessary. MRS. CHARLES SINGER. 1717 South Talbott street, city. Crumb Pudding One pint sweet milk, 2 cups stale bread crumbs or toastea bread crumbs, V cup brown sugar, 2 eggs separated, 1 tablespoon butter, V cup sweet jelly, jam, or preserves Heat milk slightly, add bread crumbs, stirring till mixture is thick, remove from fire, add sugar, butter and beaten egg yolks stirring well, cool slightly, add jelly, carefully fold in stiffly whipped whites of eggs, pour into well-buttered baking dish, cover and set in moderately hot oven, (375 F.) allow to bake ten minutes, remove cover and bake ten minutes longer. Serve, either hot or cold, with whipped cream, slightly sweetened, or with any preferred pudding sauce. This pudding is very economical, very easily made, and at the same time, a most delicious dessert. MAYME GERAGHTY. Rushville. Cheese Tea Biscuits Two cups flour, V teaspoon salt, 2 teaspoons baking powder, 2 tablespoons shortening, V cup finely grated cream cheese, 2-3 cup sweet milk (or evaporated milk, diluted 1-3). Sift flour, salt and baking powder together twice to make light, mix in shortening with tips of fingers, then the cheese, add milk slowly, mixing gently, turn dough out on to slightly floured board, spread

■ ■ a a a a 16C Pork Loin, Whole o r or Half itO C LB. Rib Pork ’ or Chops L DC Smoked o/\ Picnics faUC LB. Best Smo. oo Hams 5 C LB. Smoked 171 Jowls II2C LB. Sugar Cured o o Smoked Bacon .... uU C LB. •Sliced Bacon 30c LB.

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out gently with fingers, roll top once or twice gently till dough is about 1-3 inch thick, handling dough as little as possible, to keep biscuits light. Cut into biscuit shapes, place about V inch apart in slightly floured biscuit pan, bake

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in hot oven, 400 degrees F, abou' fifteen minutes. MRS. E. B. DOUGLASS. Route 9, Anderson. Swiss Steak Supreme One slice select round steak, cut 2 to 214 inches thick, 1 cup flour, 3 generous tablespoons bacon fat, 3 or 4 medium size onions finely chopped, 1 sweet green pepper finely chopped, 1 cup tomatoes fresh or canned, V cup sifted green peas V cup finely diced carrot, sufficient seasoning for steak and vegetables, boiling water. Pound flour into'steak, both sides, until steak absorbs all the flour. Have ready in deep skillet, the hot bacon fat; add chopped onion, all to brown slightly, then brown the steak in this on both sides; when well brow ned, add the other ingredients and seasoning and cover with boiling water. Cover skillet and as soon as steak begins to cook, lower the fire about 325 degrees Fahernheit and allow to simmer slowly two hours. Serve steak and vegetables together, very hot. MIRIAM SHIRLEY. Pendleton. Pumpkin Griddle Cakes To 1 cup of stewed pumpkin, add 1 tablespoon sugar, 1 tablespoon melted butter, V teaspoon salt and a cup of hot sweet milk. Mix well and then add the beaten yolks of 2 eggs, 1 cup of flour that has had 2 teaspoons baking powder sifted into it. Add another cup of milk and (Turn to Page 25)

Apples—Potatoes Grime# Golden, Jonathan. Staman Winesaps, Rhode Island Greenings— SU.OO-51.50 bn. basket. Genuine Red River Ohio winter potatoes—sl.oo bu. basket. 2-bu. bag, $1.90. I'ure Sweet Apple Cider made daily —soc pral. Bring jugs and baskets. Owl Market, 10th and Bellefontatne.

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FRESH \ Picnics / \ SMALL AND LEAN FOR ROAST / \ “• Fresh Boston Butts n? 23 c Chuck Roast Beef ® ff Full Dressed Jt. Chickens *-*>• 42c FRESH GROUND BEEF Lb. 2Sc BREAD iy 2 -Lb. Loaf @C Palmolive SOAP 3 for 20 LUX Soap Flakes, This Week Only J Pkgs. 17® LARD ABSOLUTELY PURE Lb. 15 c 1 SPECIAL FRIDAY and SATURDAY | j \Eggs Re-Candled, Storage D0 „ S3® / \ Canada Dry G £r 3 for s® c / \ Chocolate Pecans Lb 26c / \ Assorted Oocoftes Lt - 19® / \ Potatoes K 1 § L "- X 7*/ Crapes as 3 lw -XS® Fancy Boxed gk gP* Bulk Jonathan, APPLES S34 p ° unds 25® I 4 Pounds 19® Grapefruit 21 FOR 19® Sweet Potatoes 3 Lbs - 1 Kale or Spinach £& Lb - 5® Famous Jewel Cofree 45 c c MALT KROGER BRAND J CANS $ 1 = FRUIT ifa:;:::::::::: I 8 -° z - Can IO MINCEMEAT 10® WALNUTS Diamond Brand Lb. 35® M Sugar Wafers 4^ HE THBPWMFga AriA Delightful light flnky wafer- SHF ajpyts. tfb uik MB'" SfjMJf**® /(SpWB QH na (Sd 'SSL. HgS in assorted flavor-—always ALZ-Xt ###> WIiAIAV fresh try a pound Stores Will Not Open Until 8 A. M. Tuesday, Nov. 6, in Order to Give Our Employees a Chance to Vote

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