The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-04-10

Alum dissolved in water is the best thing
to draw the fire from burn; the stronger
the alum the better.
ScorcH CAKE One pound of brown sugar
one poupd OF flour, one half pound butter
two eggs, one teaspoonful cinnamon; roll
very thin and bake.
WAFFLEs.-One pint sweet milk, four eggs
one large cupiul cold rice or hominy, a little
salt, -four to make stiff bitter, baking pow
der in the proportion of three teaspOonfuls
to quart of -four.
INDIAN PUDDING.-0ne fiat cup yellow In
dian meal, one quart boiling milk poured
upon it; allow ii TO cool add two eggs well
beaten, and one teaspoon baking powder
a meringue top if liked; bake 20 minutes.
GRAHAM MUFFINs-A pennys worth oil
yeast. three pints warm water, salt, half q
cupful molasses, and Graham -four enough
to make thick batter; set it in a warni
place to rise; have your muffin pan hot, and
bake in hot oven.
BUTTERMILK MUFFINs One quart butter
milk two eggs, butter the size of an egg two
fat spoonfuls soda mixed in a little water, OIL
one spoonful saleratus, two teaspoonfuls
salt, flour to make a thick batter. Bake in
rings in quick oven.
Mildew may be removed by the use oil
chloride of lime; about heaping teaspoon
full OF lime TO two gallons of water, being
careful to dissolve well. Let the clothes lie
in that short time, then rinse well and lay
on the grass or snow. The operation may
need to be repeated, but will not fail.
COOP BAKED HAM. Boil the ham till
nearly done, remove the skin and cover with
q layer of grated bread crumbs, seasones
with sugar and very little pepper, and
bake an hour in an oven hot enough to
brown the crumbs The ham should be
raised from the pan in which it is baked
that it may not taste as il fried in the fai
which may exude from it.
PARsNIP FRITTERs.-Scrape and slice the
parsnips put them into water slightly sailed,
let them boil until soft. then mash them
line, adding four or five parsnips, a beaping
teaspoonful OF -four one or two eggs well
beaten; season with pepper and salt Form
the mixture into small cakes, three-qua-ters
of an inch thick, and fry them on both sides
a delicate brown, in hot skillet with just
enough butter to keep them from sticking.
STOLEN, THE FAMOUS GERMAN CAKE Two
pounds of flour; pound and three quarters
of butter; pound and a half of pulveriZed
sugar; half pound of sweet and a quarter
pound of batter almonds, both OF which
should be blanched: six ounces of citron
four eggs. well beaten; pound of currants I;
a quart or milk, warmed rose water aud
spices to suit the taste. Set Ii to rise with a
half cup of yeast. Make sponge as for
bread; the butter and other articles are
worked in after the sponge has risen well.
Bake like loaf bread.
BRAIsED LoIS or MUrToN.-Bone and trim
off from loin of mutton all superfuous fat,
lard the thin part and roll il round; lay the
joint in stew pan over some slices of fat
bacon; add whole pepper and salt to taste,
an onion stuck with cloves, couple OF sliced
carrots and bundle of sweets herbs; moisten
hour or so. When done strain the. Hrayy,
free it from fat pour 1t over the jointIh the
dish, and serve garnished with carrots cut
into shapes and tossed in little stock sauce.