The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1877-02-07

ing the growth and development OF yegeta-
Bile life, they would foster the desire so often
expressed, "to have garden of their own"
In early springtime let at least a few seeds
and roots be obtained; let bit of yard or
if this is not possible some flower pots, be
devoted to the amusement and instruction
of the little folks. 1t will not merely keep
them out of mischief to have some pleasant
occupation in the open air, it will be health
giving and mind and heart improving.
Don't forget the flower seed.
The Housekeeper.
RECIPES.
BOILED CUsTARD.-One quart boiled milk,
four eggs, one cupful of sugar, one even
tablespoonful corn starch; beat the whites
separate and stir when cold.
Pork CAKE-0ne cup of chOpred pork,
one cupful of raisins, the same of molasses
and milk, one teaspoonful each of salt and
soda, and four cupfuls of flour.
MUFFINs.-0ne pint of milk, sufficient
flour to make a stiff batter, a little salt;
raised over night with compressed yeast.
Bake in rings dipped in melted butter.
GRAHAM BREAD.-Two cupfuls sweet milk,
two teaspOOnfuls cream tartar, one teaspoon
full soda, two table poonfuls molasses; stir
this hard with unsifted Graham flour. (No
yeast used.)
SYRUP OUT or SUGAR-Take seven pounds
of good brown sugar and seven pints of
water; let il boil two or three hours; when
done it should be about the thickness and
! color of maple sugar.
CoRN CAkks.-0ne pint of -four and half of
yellow meal, one teaspoonful lard, salt, I'VE
teaspOonfuls of royal baking powder, one
and one-half cupfuls milk; mix soft and
bake one-half hour. These are SPLENDID.
FRENCH PANcAKEs-Eight ourees of flour
and one ounce of melted butter, two eggs,
one teaspoonful pulverized sugar, pinch of
salt grated rind of one lemon, enough milk
| to form batter; fry and sprinkle sugar and
jelly on and roll up.
ECONOMICAL SOUP.-Take what remains of
a cold goose or turkey, and put to boil in suf-
| ficient cold water to cover all The bones and
boil steadily four hours; season with salt and
pepper, and add a few vegetables as for other
soups; thicken with little rice, and it makes
a relishable dish.
Snow PANcAKEs.-One quart OF snow
water to about one pint of sifted flour, or
sufficient to make a nice batter one tea
| spoonful salt; one egg would improve it,
| though not altogether necessary. Beat until
very light and smooth Fry on a quick fire
in lard, drippings, or butter scrapings."
APPLE SNOw-Pare and core six good
sized apples or ounces, steam them in two
| tablespoonfuls of water, with little lemon
peel if apples are used, and orange peel for
| ounces; add one-fourth pound of white
sugar and the white of one fresh egg; beat
| for three-quarters of an hour without stop
| ping; serve in custard glasses, heaped up.
LEMON CAKE-One and a half cupfuls su-
gar, threefourths cupful butter, one tea
FL LII .f..I
soda, one-fOurth cupful milk, one and three
| fourths cupfuls sifted flour, two eggs; squeeze
\ in the juice of two lemons; bake in Jelly tins
crate the rind of the lemon off, mix with
powdered sugar and the white of an egg; not
very stiff; when the cake is cold spread this
between the loaves as in jelly cake.
INDIAN LOAF CAKE.-One pound of Indian
meal, one-fourth pound of butter, three
eggs, half pound of sugar, quarter pound
each of raisins and currants; cut up the
| butter in the meal, pour over it as much
boiling milk as will make stiff batter. beat
the eggs very light, and when the batter
cools pour them into it, add the sugar, dredge
the fruit with -four and stir into the batter
bake in moderate oven two hours.
MINcE PIE.-Five pounds of beef boiled
and chopped finely, four pounds of suet
| boiled and chopped, five pounds of sugar,
| one pound of citron, eight finely pounded
crackers, two lemons chopped finely. one
| pint of cider, the same of wine and brandy
one ounce boiled and chopped. two table
/ spoonfuls of salt, one teaspOonful of black
pepper, one ounce each of cloves, cinnamon
and mace, crate nutmeg on top; also bits of
butter and sugar before baking; mix molasses
and cider together with the crackers, heat 10
a scald. then mix them with the remainder
| OF the ingredients; mix the sugar with the
/ wine.
] CURRANT LOAF BREAD.-Make a batter of
one quart of flour and one pint of warm,
! sweet milk, two teaspoonfuls salt, and half a
cake of compressed yeast dissolved in little
water; cover and set in a warm place until
very light. Then rub to a cream one cup
! full granelated sugar and a piece of butter
the size of an egg; add this to the sponge
and one teaspoonful powdered cinnamon,
! and the half of a small nutmeg grated. Have
oue-half pound of currants cleaned; rub
/ through them little flour and put in the
dough; mold up very soft and place in the
/ pan or dish you intend baking it in; cover
warm and let it get quite light.
PLAIN SoUP-Save your beefsteak and
roast beef bones; cover with hot water and
let them boil slowly all day; if the water
boils away add more boiling water; you can
have pint or quart of soup from this, &C
cOrding to the amount of bones; any tough
pieces of the beef can be boiled with the
bones; at night strain and set in a cool place /:
an hour before dinner the next day remove
the fat from the surface add a small onion
sliced fine pinch of thyme, salt and pep
per, and let boil half an hour, then add two
sticks of macaroni and boil till done. Leave
| out the macaroni, add vermicelli, which re-
quires only ten minutes for cooking, and
you have another soup; put in stewed toma-
toes-a few spOonful-with half a tea
| spoonful of sugar, and you have another
soup. Sometimes the soup will be jelly
when cold. Do not add water to this, it win
melt,
BRIEF TABLE GOSSIP.
Serve apple sauce with sausages
| With vour wild duck which is m saason