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The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, June 17, 1927, Home Edition, Second Section, Image 16

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PAGE 16
Twenty Prize Recipes for
Sherbets, Ices Chosen
Twenty prize recipes for sherbets and ices have been
chosen this week from the several hundred sent in to The
Times recipe department.
A check for $1 is sent to each reader whose recipe is
chosen to be printed. Next Friday is salmon and tuna fish
salad day.
How do you prepare salmon and tuna fish in salad? Send
in your favorite recipe today. The recipes must be in The
Times recipe office by Wednesday noon.
Each day in the week except Friday The Times prints
one recipe for any kind of
food. Send in your method
for cooking your favorite dish
any time.
Here are the ices and sher
bets for warm weather:
Red Raspberry Ice
v One quart fresh raspberries, juice
of three lemons, one and one-half
cups sugar, one-half pint water.
Heat berries and mash through a
sieve. Add sugar and lemon juice
and water. Freeze. This served
eight
Mrs. Mary E. Gipe, 810 Broadway,
City.
Three of a Kind Milk Sherbet
' Three lemons, three orangeu, three
bananas, three cups sugar, five cups
milk, one cup cream. Mix the juice
of lemons and oranges with the
mashed pulp cf bananas; stir in
sugar, then add milk and cream and
Jreeze at once.
Miss Grace Watson, 1026 N.
Beville Ave., City.
Fruit Sherbet
Four cups granulated sugar; one
can shredded pineapple, or any oth
er fruit; two oranges; one pint can
condensed cream; white two eggs;
three heaping tablespoons sifted
flour; two lemons; one pint fresh
cream. Sieve flour and sugar to
gether, add one pint of boiling
water, stir gradually and continually
until it boils up like thick gravy,
then let boil for five minutes in a
double boiler; now put oranges and
lemons through a colander, add one
pint boiling water, let stand to cool.
When ready to freeze, put all in
gredients in freezer and fill up with
cold milk pr water. Flavor to taste.
This will make one gallon.
Mary Armstrong, 6052 Dewey
Ave., Indianapolis ;
Raspberry-Grape Fruit Fizz
Blend one-third cup each of
grape fruit and raspberry juice with
two tablespoons of spgar sirup,
pinch of salt and one cup shaved ice.
Separately mix one teaspoon soda
and two tablespoons of cold water.
Add to juice, stir and serve at once.
Theresa Kemker, R. R. 2, Osgood,
Ind.
Cherry Sherbet
Remove pits from one can cher
ries and finely, chop the cherries.
Cook one cup of water and one-half
cup of sugar five minutes, cool, add
the cherdies with their juice and the
juice of one orange and partially
freeze. Add one stiffly-beaten egg
whiteand one cus finely chopped
blanched almonds and finish freez
ing.
Mrs. Claudia Rusche,. 2603. E.
Tenth St., City.
June Delight
One-half envelope of gelatine,
two tablespoons of cold water,
three tablespoons of hot water, one
one pint strawberries, one pint of
shredded or chopped fresh pine
For Quickest Hot Breakfasts!
QUICK
Quake r
Oats
Faster than toast! That rich and creamy
QUAKER flavor. Cook in 2Vz to 5 minutes.
Demand the genuine.
' s ® (Joxx may rest assured
that the grocer who
sells Capitol milk is
interested in selling
‘Telephones _ _
Webster foodstuffs of quality.
that the name implies '*
Capitol
ilk AAILK.
Dairies • Inc .
apple, one cup sugar, one quart of
cream. Wash and stem berries.
Crush them and add to shredded
or chopped pineapple. Cover with
sugar and letstand one hour. Dis
solve gelatine in cold water, add hot
water and add to fruit. When it
begins to thicken, add whipped
cream and freeze. One cup of nut
meqts chopped fine may be added.
Mrs. Floyd C. Turner, box 53,
Greensburg, Ind.
Frozen Angel Food
Beat whites of three eggs, boil one
cup sugar and one-half cup water
as for cake frosting until it hairs.
Pour it on beaten whites and whip
two or three minutes. Whip one
pint cream and flavor with vanilla.
Then beat cream and eggs together
and pack in bucket in salt and ice,
or an ice cream freezer. Set away
for four or five hours. Run thin
knife around sides, turn it on plate
and slice off.
Mrs. Charles Knight, Cumberland,
Ind.
Maple Mousse
Two cups boiling syrup, six eggs,
one pint thick cream, pinch of salt.
Put syrup in a double boiler and
bring to boiling point. Add gradual
!ly the beaten eggs. Add a little
warm syrup to eggs before putting
them in the boiling syrup, let
thicken. When entirely cold, add
the cream and enough whole milk
to make a gallon of mousse. When
cold, freeze.
Mrs. H. A. Skirvin, 314 E. Eleventh
St., Bloomington, Ind.
Strawberry Ice
Mash two quarts of strawberries
with two pounds of sugar. Let stand
an hour or more. Squeeze in a
straining cloth, press out all the
juice. Add an equal measure of
water and when half frozen add the
beaten whites of eggs in the propor
tion of three to a quart.
Mrs. Ben Powey, R. R. 2, Wash
ington, Ind.
Orange Ice
Boil /gether four cups water and
two c/js sugar, ten minutes; strain
; the juice of six oranges and one
- lemon into the syrup; add the
j grated rind of one orange. Mix well,
! cool, turn into freezer.
R. E. Tabor, Waverly, Ind.
Peach Sherbet
Three pints of water, six lemons,
whites of four eggs, six cups of
sugar, two tablespoons gelatine, one
quart peach pulp. Dissolve the gela
tine in water and mix all ingredi
ents together and freeze.
Miss Mary Pearson, Flora, Ind.
Velvet Milk Sherbet
Scald one quart milk in double
boiler. Add two cups sugar and
stir until dissolved, set aside to cool;
when cold, pack the freezer. Turn
in the cold milk, cover and let stand
five minutes. When ice cold add
the strained juice of three lemons.
When the sherbet is thick, add a
meringue made with the whites of
two eggs and two tablespoons of
powdered sugar. Work thoroughly
together; when freezing is finished
set aside for two hours.
Mrs. Christine Cena, Scipio, Ind.
Pineapple Mousse
One tablespoon of granulated
gelatine, one quart of whipped
cream, one and one-half cups sugar,
one-fourth cup of cold water, one
cup pineapple syrup, two table
spoons lemon juice. Soak gelatine
in cold water. Heat the pineapple
syrup and add lemon juice, sugar
and gelatine, strain and cool. When
the mixture thickens, fold in the
whipped cream. Mold, pack in salt
and ice and let stand for four
hours.
Mrs. Otto H. Schulz, 4651 Rook
wood Ave., City.
Grape Sherbet
One pint grape juice, one cup
sugar, one quart milk. Warm grape
juice and into it dissolve sugar, mix
thoroughly with cold milk, freeze
at once. This makes lilac colored
sherbet.
Mrs. Jess Stevens, Centerville, Ind.
Honey Raspberry Sherbet
Three lemons, one and three
fourths cups of honey, one egg well
beaten, one and one-half quarts of
water, one-half pint raspberries. Mix
the juice of the lemons, the grated
rind of one, the raspberries rubbed
through a sieve, the water, and let
stand several hours to blend with
the honey. Put in freezer and when
it begins to freeze add stiffly beaten
egg white.
Mrs. Lotus Jones, R. R. G. Box
166, Indianapolis, Ind.
“Adam’s Apple” Punch
Twenty cups or ten pounds of
sugar, enough water to dissolve,
make thick syrup, three quarts of
lemon juice or eight dozen lemons,
six dozen oranges, five cans of grat
ed pineapple, two quarts peach juice,
one-half gallon raspberry juice.
Makes ten gallons of punch.
Carolyn Little, Cumberland, Ind.
Banana Sherbet
Boil one pint each of sugar and
water ten minutes. Stir hot into the
beaten whites of two eggs, add one
half cup of lemon juice and the
mashed pulp of six bananas. Strain
and when cool, freeze as for sherbet.
Letty R. Wall, Hagerstown, Ind.
Iced Chocolate
Three and one-half cups of milk,
two and one-half squares of
chocolate, one-half cup of sugar, few
grains of salt, drops of vanilla, few
grains of cinnamon, one pint of
boiling water. Scald the milk with
sugar and chocolate which has been
grated. When the chocolate is
smooth, add the remaining in
gredients. Cook ten minutes longer,
cover and chill. To serve put
cracked ice in each glass, pour in
cool chocolate and top with sweet
ened whipped cream which may be
dusted with a trace of cinnamon if
desired.
Mrs. Mable Hodding, 944 Walnut
St., Greenfield, Ind.
Somerset Sherbet
One banana, one orange, one-ha.'f
can apricots or one and one-half
cups stewed dried apricots, one cup
sugar, one teaspoon gelatine, one
fourth cup cold water, one lemon,
No Finer Quality - No Greater Values
Sugar Cured^^^
HAMS
Whole or Half
26c
Smoked picnics s Lb. 19
FRESH PICNICS .... Lb. 16c
VEAL ROAST CUT FROM SHOULDER Lb. 23c
VEAL BREAST or NECK Lb. 18c
VEAL CUTLETS Lb. 40c
,•/ \ l
\ \ /*®f st/
\ ynjoU® ot \ / E /
i
/OUm KULL DRESSED 27 broilers
, - OR FRYERS Lb. fU i
vhickens ir° he * s : .37c
LUNCH BOILED HAM, Sliced ... Lb. 65c
JL. „ MINCED HAM Lb. 25c
BAKED LOAF Lb. 25c
ms brunschweiger .... Lb. 30c
THE INDIANAPOLIS TIMES
one cup boiling water. Press ba
nana, apricots with juice, through
a sieve, add juice of lemon, and or
ange, and sugar. Soak gelatine in
cold water, dissolve in boiling water,
add to fruit, cool, and freeze.
Mrs. Catherine Peters, 1452 Con
gress Ave., city.
Ginger Ale Sherbet
One quart ginger ale, two cups
grape juice, one cup orange Juice,
one-fourth cup lemon juice, one
half cup sugar and one pint of cold
water. Mix fruit juices, sugar and
water and stir until sugar is dis
solved. Add ginger ale and freeze
immediately.
Marie Wilson, 2626 Brookside Ave.,
city.
Supper Dish
Escalloped corn, with a layer of
tomatoes alternating with the corn,
topped by bread crumbs sprinkled
with cheese makes an appetizing hot
dish for supper.
!pi pis!
or Hop
FOREMEN INVITE 2,500
Fire Prevention Dinner to Be at
Riverside Station.
Twenty-five hundred invitations
have been sent out by the Fore
man's Club announcing the club’s
fire prevention dinner and meeting
at the Riverside pumping station of
the Indianapolis Water Company
June 24. As the seating capacity at
the dinner is limited to 400, reserva
tions should be sent to William El
liott, club secretary. 549 E. Georgia
St., by June 21, it was announced.
Mint Flavoring
A dish of mint jelly, some mint
sauce or at least some sprays of mint
for garnishing should accompany
lamb every time it is served as chops
or roast.
FRIES 45c
HENS 30c
YOUNG ROOSTERS .20c
Fresh Country Eggs
Milliser Poultry Cos.
11 N. Wot St. MAIn 6991
2 Door* North MmH. St,
in mmmm \
i\/ / I
\ J
SUGAR 1 *1. 67
COUNTRY CLUB COUNTRY CLUB
Butter 4sc Milk 3s 25c
GOLD MEDAL ~COUNTRY CLUB
Flour 14ack..51.03I 4 ack..51.03 Flour sack...®9 c
Pound CAKE^IS*
ZPURE REFINED \
LARD \
2*. 27c \
H?s2 GUARANTEED
FRESH, DOZ. - - -
OLEO WONDER NET Ijfo# 19c
YKROGER MADE 7 V FRESH BAKED 7
VCocoanut/ \ Graham /
\ Bars / / \ \ Wafers /
\ HAS A / / \ \ HEALTHFUL /
\ DELIGHTFUL / / COUNTRY \ \ FOR CHILDREN /
\ BUTTERSCOTCH / / \ \ AND /
\ FLAVOR / / CLUB \ \ GROWN-UPS /
\ ia 7
\Lb j J ILB L oaf \ \ Lb. J
/ Se\ ‘
r M. WP COMPARE IT WITH
COUNTRY THE BEST. MONEY Jrajflfc
CLUB AVj& Ju) JL BACK IF NOT CaW
w ® satisfied— mst " w
CASE ot 12 CANS .... $3.39
, Watermelons,
/ Each 63c \
hothouse TOMATOES Lb. 19c soo size LEMONS Dot. 29c
iceberg LETTUCE 2 Heads 25c ssr size ORANGES 2 Doz. 55c
ss BANANAS 2 15c
V ™>H n V BLACK j
Strawberries / —\ 'Raspberries'
■ \ i9 c / / \iW
/ Cantaloupes \z,j
j % 35\
f; POTATOES § 25c
JUNE 17, 1927

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