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Newspaper
Indianapolis Times
Location
Indianapolis, Indiana, United States of America
Date
May 27, 1927
Page
8
The Times prints winning cheese recipes from readers as part of a recipe day contest. Winners from Franklin, Indianapolis area submit varied cheese based dishes and prep methods, with instructions for shaping, frying, and serving. Pineapple day follows next Friday for further prize entries.
Bring cream to boil with cream cheese and butter. Stir in paprika salt mustard. Add mashed sardines from one box and two beaten eggs. Cook briefly and serve on crackers. Contact Mrs. William Pogue 406 Broadway Danville Indiana.
Roll softened yellow cream cheese with a touch of cream and salt into small carrot shapes. Add a parsley sprig at the end for garnish. Serve with salad or salted wafers as a dip or accompaniment. Misa Helen Stephenson, Darling Town.
A series of simple vintage recipes include salmon with cream cheese layered in a casserole, apple pastry with cheese and nutmeg, cheesed paprika muffins, spinach nests with eggs and cheese sauce, and cheese roulettes. Each item lists ingredients and baking directions with contributor names and addresses.
Instructions describe to toast six bread slices on one side then add cheese and broil until soft. Six eggs are fried to a partly done state and placed on cheese and toast. Salt and pepper are added before finishing in the oven. Served at once for Mrs. Charles Kember of Osgood Indiana.
A recipe instructs cooking broken macaroni until tender then mixing with butter cream sauce and beaten egg yolks. The dish is baked in a ring mold over water, filled with creamed crab meat, with shrimp or chicken as alternatives. Other recipes include a cheese egg sauce and a pepper onion sauté from Aurora and Attica addresses.
Ship carving is among Karns wide range of talents. He is an expert draughtsman and architect who paints in oils and water colors, carves wood for art exhibits, and creates marble busts for wealthy homes. He plays violin and dances, and recently pursues boat making as a decorative hobby.
Procedure describes adding flour to milk, cooking briefly, melting cheese, then folding in beaten yolks and stiff egg whites. Stir in stewed tomatoes and salt, bake thirty minutes in a moderate oven, serve on toasted bread. Attributed to Mrs. Ira Van Volkenburg of Osgood.
Rita Raboult of Westport Indiana shares a recipe instruction to cover with buttered crumbs and paprika then bake until golden brown.
Cook two and a half cups chopped celery until tender, reserve stock. Make a sauce with butter flour salt pepper cream and celery stock. Add celery, layer in buttered dish with cheese, bake until golden.
Mrs. R. W. Sparks shares a recipe that blends butter water flour and eggs with four tablespoons grated cheese salt pepper and paprika. The dough rests briefly then spooned into hot fat to fry into golden recta and served hot with extra cheese.
Box spaghetti and pound of pi mento cheese with three slices bacon chopped. Add one can tomatoes one small onion and seasonings with salt pepper and paprika. Boil the washed spaghetti in a quart of water and combine with ingredients.
Manual Training High School cadets led Memorial Day services this morning with a program featuring Blanchard Smith Elmer Foster Alfred Grannemann Arthur Braun Forest Beeson Charles Burke Wilford Naschmeyer David Blum and Lewis Moore. Also includes a cooking note for a recipe with steps and cheese topping attributed to Mrs. Eva Shillingford of Anderson Indiana.
A recipe for New potatoes in cheese sauce uses ingredients like one cup milk two-thirds cup grated cheese and sweet pepper. Potatoes are boiled then peeled and diced before a butter flour milk cheese sauce is prepared and poured over the potatoes. Serves hot after reheating as directed by Mrs. L. C. McGinnis.
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