The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-01-23
The Hnuserkeener.

CEMESr.-A cement of ashes and salt will
stop cracks in stove.
SUGAR COOKIES WITHOUT Eees.-Beat one
teacupiul OF butter and two tescups OF sugar
10 a smooth mass; add one cup of sweet
milk, two teaspoonfuls of cream tartar, one
of soda: flavor with Caraway or nutmeg;
knead in flour to make a soft dough; roll
thin and bake ten minutes or until done.
MoLAssEs CooKIEs.-One cup OF butter,
two cups OF moiasses one cup OF boiling
water, one heapiug tablespoonful OF soda;
dissolve the soda in the hot water; two
teaspoOnfuls OF ginger; Just before adding
the -four put in one teaspoOnful OF pulverlz
ed alum dissolved in as little hot water as
possible; knead them rather soft; roll thin;
bake in quick oven, but don't scorch them.
BEAN SoUr-SOax coffeecupIul of white
beans over night; in the morning boil until
tcnder-they should then he quite dry; pass
through seive and add two and half
quarts of stock. made by boiling small
soup bone until the meat separates from the
bone; three potatoes cut fine; parsley, pepper
and salt to the taste; simmer about 0ne.halt
hour and serve hot. Should the soup be
liked thinner or thicker, add more or less
stock accordingly.
PRESSED CHICKENS Take three or four
chickens, boil and season as for the table;
let them cook very tender, and until only
about a quart of broth remain in the kettle.
Then take out and remove all the bones, and
pack in an earthen dish or pan. IL it should
need more seasoning put in more sal, pepper
and butter. Cover with plate and put on a
light weight. As soon as cool it can be cut
in slices and is ready tor the table. This Is
very nice, and will keep long time in cool
weather.
CoDDLED APPLEs Wash the apples; do
not peel or core them, as they should be
kept whole, unless there are blemishes in
them which should be removed. Cover the
apples TO about half their depth In water,
and boil SLOWLY about five or six hours cover
ed closely. When about'half done sweeten
with sugar to taste; when done just right
tn. will look red. and the juice will be
thick when cold. If too much water is add
ed they will be inSipid. 1t is difficult to
give the exact amount, as the apples are more
or less juicy.
ORANGES AND JELLY Select large oranges,
and from the top of each remove with a
sharp penknife a round piece the size of a
quarter; then, with the handle of a teaspoon,
take out the pulp careful not 10 break the
rinds, and throw them into cold water.
Make jelly, using gelatine and the Juice
pressed from the pulp, which should be
strained that il may be quite clear; color
one half of the jelly bright rose color with
currant jelly, wine or a small quantity of
prepared cOchineal. When the jelly is
somewhat cooled, drain and wipe the
oranges, and fill them. with alternate stripes
of the two colored jellies. Each color must be
allowed to set before the other is poured in.
When the oranges are perfectly cold, cut
them into quarters with very sharp knife,
and arrange tastefully in glass dish with
sprigs of myrtle between them.
SANDWICHES. Chop flne some cold pressed
ham. say about one fourth of a pound, put
it in basin with a tablespoonful of chopped
pickles, a little penrer or cayenne; put
about six ounces of butter in a basin, and
stir quickly with spoon until it forms a
kind of cream; add the ham and seasoning,
mix all we'll have the sandwich bread cut
in thin slices; have already cut, thinly in
termixed with fat. either cold roast beef
veal, lamb, mutton, poultry fowl, pheasant
grouse, partridges, etc., either Of which lay
evenly, and not too thick, on your bread ;
season with a little salt and pepper, and
cover over with another piece of bread.
When the sandwich is ready cut in any
shape you like. but rather small and tastily
and serve. They may be set away in a cold
place il not wanted, as they will keep well
under cover for twelve hours.