The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-04-30

Cut a thin slice from the top oil
Chocolate or vanilla cup cakes. With
a spoon, scoop out part of the inside
leaving a shell. Fill the shell with q
stifly whipped and sweetened cream
into which have been mixed chopped
nuts and chopped candied cherries.
Place top back on the cake. GarniSh
with dash of whipped cream, a
cherry and chopped nuts.
Tomato Juice Cocktail
Tomato juice recently has come
into prominence as all appetizer.
The cocktail is made as follows:
/ cup tomato juice.
! tablespoon mild vinegar.
. teaspoons sugar.
Bay leaf.
! slice onion.
] tablespoon lemon juice.
l celery stalk.
Use canned tomatoes. juice
pressed from fresh tomatoes or
canned or bottled juice which is
now on the market. Mix with the
ingredients listed, crushing the bay
leaf, grating the onion, and shred
ding the celery. Let stand for thirty
minutes. Strain through a cheese
cloth, chill and serve.
Vegetable Plate
At this season of the year, the
following combinations make at
tractive vegetable plates: Center
creamed mushrooms; border. finely
diced buttered beetS with Sprinkling
of lemon juice. creamed new peas
several caulif1oWer flowers with
grating Of cheese, fresh green beans
with butter dressing, young carrots
cut in strips and buttered.
Peach Melba
Drain canned melba. peaches
Chill. Place a scoop of vanilla ice
cream In the center of each, with
a spoonful Of red raspberry pre-
serves on top.
Pear Salad
Drain and chill canned pears
Place two halves on each salad plate
garnished with lettuce. Fill centers
of each with preserved ginger cut
fine. Surround with dressing made
from half whipped cream and hall
mayonnaise. Garnish with thir
slices Of the ginger, and a cherry
Chocolate Ice Box Cake
2 cakes German sweet chocolate.
3 tablespoons powdered sugar.
8 tablespoon hot water.
eggs.
dozen lady fingers.
Melt chocolate, add water and
sugar. Cool this mixture. Add
beaten egg yolks, then stir in beaten
egg whites. Place layer of lady
fingers in bottom of mold, spread
with chocolate mixture. Add an
other layer Of lady fingers. etc, with
top layer of the cakes. Cover and
place in refrigerator over night or
for five or six hours. Slice ano
serve with whipped cream.
Mushroom Club Sandwiches
strips bacon.
Il pound mushrooms.
Lettuce,
Toast.
slices tomato.
Maycnnsise.
Peel mushrooms. chop fine, anc
fry in electric table grill unit
broWaed elightsz. Covc- c!c-c!y Sc
they steam tender. Broil bacon il
lower compartment of grill anc
make toast in center part. Spread
cooked mushrooms on toast. Cover
with leaf or lettuce and mayonnaise
Add another slice OF toast. On tor
of it place lettuce, mayonnaiSe, ba-
con. and another piece OF toast
Serve at once.
Stuffed Eggs
teaspoon FeIatine.
teaspoon water.
! cup mayonncise.
hard cooked eggs.
2 tablespoon chopped ham.
L teaspoon chopped sweet pickle.
Salt, vinegar.
Soak gelatine in water five min
utes. Dissolve over hot water anc
mix with mayonnaise. Cut eggs II
halves lengthwise, and remove yolks
Mash yolks, and mix with ham
pickles, and enough vinegar anc
salt to season. Refill egg whites with
this mixture. Cover top Of each
egg smoothly with the dressing. Chill
thoroughly. Serve on beds Of crisp
lettuce and garnish with asparagus
tips.
Bridge Sandwiches
For the menu in which they are
listed, the bridge sandwiches are
merely thin slices of bread with a
butter or margarine filling, cut IN
the shape OF hearts, diamonds,
srNdeS and clubs.