The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-10-29

OuO size IEOIu pointed SIlQ OF
pepper. Remove white core and
seeds. Season corn with salt, pepper
and margarine. Add beaten egg
yolks, and fold in stiff1y beaten egg
whites. Mix in chopped ham. Fill
peppers two-third full. Cover with
buttered crumbs. Set on a creased
pan and bake in a moderate oven
until filling is puffy and golden
brown. Serve with creole sauce.
Creole Sauce
u cup onion chopped
y cup chopped green pepper
2 tablespoon cooking oil
2 tablespoon chopped pimento
Ia cups canned tomatoes
I tablespoon sugar
Salt and pepper
Cook onion and green pepper in
oil for five minutes Add tomato,
pimento, sugar and Seasonings. Cook
slowly until thick.
Spanish Beefsteak
Broil a steak, brushed with olive
bill, for five minutes on each side
Place in baking pan, sprinkle with
falt and pepper, cover with-a layer
Df sliced onions and season again.
Cover with chopped tomatoes and
season once more. Bake in a mod
srately hot oven for one-half to
bne hour, according to tenderness
Of steak cut. A rather thick round
teak from good grade of beef will
require about one hour Cover with
rated cheese, and return to oven
ong enough for cheese to melt and
brown
Vienna Fried Chicken
Cut up the fowl Place in kettle
nd cover with boiling water. Cook
lowly until tender. adding salt to
syater when chicken is half done.
Remove and drain.
Prepare a dressing of 4 cup olive
III, juice of two lemons. chopped
parsley, a bay leaf, Il teaspoon salt,
ne-fourth teaspoon paprika, white
pepper, and a dash of cayenne. Let
hicken be covered with it for three
aours, then dredge with flour, and
ry until brown in olive oil.
Make q sauce as follows: Cup
rhite stock Chicken broth with fat
kimmed from it, cup rich milk, y
ound mushrooms, three teaspoon
tour, two tablespoon margarine, one
gg yolk, chopped parsley, and juice
I lemon. Saute mushrooms In
Margarine for about five minutes.
id flour, and mix we'll. Add stock
nd stir until mixture thickenS and
oils. Scald milk and pour over
eaten egg yolks. Combine mixtures.
id parsley, juice of lemon, and salt
needed. Pour this sauce around
ne fried chicken.
Dreamed Salmon and Peas
2 cups cooked noodles
eggs
q cup milk
\ Gun grated cheese
salt and pepper
tablespoon Worcestershire
sauce
tablespoon chilli sauce
Cook noodles in boiling sailed
alter about fifteen minutes. Drain
nd add to the custard mixture
ade as follows: Beat eggs slightly.
I'D add scalded milk gradually. Sea-
IN with salt, Worcestershire sauce,
nd chilli sauce. Add grated cheese
Id noodles. Pour into creased ring
ID. Set mold in pan of warm
Il and bake in slow oven until
(about fifty minutes, or until
knife inserted comes out
IS. Loosen around with knife
turn out on platter.
cam the salmon and peas, and
center of ring with it. Dreamed
cken or tuna fish can also be
ed in the ring, though salmon and
as make the prettieSt dish. Cooked
&c may be substituted for the
bodles. A ring mold is not an ex-
snsive piece of equipment, and 1t IS
eful in many ways. Salads may
nodded in it as well as dessert
Id meats.
Meat Loaf In Ring Mold
Ia pounds ground beef
u pound ground pork
i eur DRY bread crumbs
] onion ground
4 cup milk or tomsto Juice =
or 3 egKs slightly beaten
I teaspoon salt
PEPPER
Mix thoroughly the ingredients.
srk Fr71tv into web oiled or
easeo ring mold, and bake for
ty-flve minutes in moderately
& oven- Turn out on platter and
center with buttered or creamed
as. Garnish outer edge with
artered tomatoes in lettuce cups.