The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-10-29
1ou,e and farm.
Household Knowledge.

gone ana YARN.
Household Knowledge.
gurrrR TArFY-Ous-h half pint moiaeses,
one half pint water, one pound loaf sugar,
one Quarter pound butter. Let boil without
stirriug until by dropping little in water
you find it y done. st
wAFryEs.-Oae pint of sweet milk, four
eggs, one large c1pful of cold rice or hon.
inv. little sait, -four to make stiff batter,
baking powder In the proportion OF three
teaspocnsf0l to quart OF fiour.
PovERrY CAKE One pint of milk. one
teaspoonfui of salaratus, two eggs. Make
them lust stiff enough with Indian meal TO
work into balls, and boil them in hot fat
To be split open and eaten with butter.
REe~t.pISe PrcruaE FRAMEs.-Get a bottle
of gold paint, take sauce dish and mix up
a little at time, for it is in two bottles, and
apriy with small paint brush. IL VIII
cost os cents and will regild number.
SroNaE PUDDIyG-Butter mold thiekly
and fill 1t three parts full with small sponge
cakes, soaked through with wine; FIJI up the
mold with g rich cold custard. Butter
paper and put on the mold; then tie
Toured cloth over il quite close, and boil II
an hour Turn out the pudding carefully,
and pour some cold custard over It. Or,
bake ii, aud serve with VINE sauce instead
OF custerd.
Fees Au-PLAT.-Each egg requires two
tabIespoonfuls OF bread crumbs, an ounce OF
butter and a little pepper and salt. Place a
layer of bread crumbs on tat dish; add
little salt and pepper and half OF the butter
mall pieces; drop into this the eggs;
over this sprinkle tbs remainder OF the
bread crumbs a little more pepper and
salt and the rest OF the butter. Pat them
into quick oven for g moment until the
eggs set, and then serve.
SURF PUDDING -Four eggs, one half
pound or one cup of suet, chopped fine; one
pint Of bread crumbs, one quart of milk;
ne-half teaspoonfuI cinnamon, one half
teaspoonful of nutmeg and two tablespoon
fu.s OF flour or corn starch. Nix the stlet,
crumbs cinnamon, nutmeg and -four Tor
corn starch) together, boil the milk, and
while 1t is hot pour suet, etc into it. beat
ing thoroughly; add the eggs beaten.
s seeten 10 the taste; add e little salt, brown
the pudding in an oven and serve warm.
BgseKrAsT CAKEs-The requisites are two
pounds OF flour, four eggs, a pound and q
half OF butter, some ginger, caraway seeds,
citron, halt a pint of cream, some milk and
a little yeast. Mix the butter with the
'aou-. beat up the eggs, add the cream, put
ginger, ceraway seed and citroa 10 tsste.
then three teaspoonfuls of yeast and milk
enough to make it OF right thickness
Beat all thoroughly together with epoon.
set it before tbs fire to rice, and when il has
risen drop it in cakes upon tins and bake
them
GEESE OAELET.-Mix TO a smooth batter
three tablespoonfuis of tins flour with half
pint Of milk. Beat up well the yoiks and
whites Of Jour eggs, little salt and quar-
ter OF 6 pound of grated Old English cheese.
Add these to the flour and milk. and whisk
all the ingre iients together for half an hour.
Put three ounces of butter into frying pan,
and when it is boiling pour IN the apov-
mixture, fry it for a few minutes and then
turn it carefully; when it ia sufficiently
cooked on the other side, turn it on to hot
dish and serve.
CHEESE PASTRY In the preparation of
this pastry use two ounces OF -four, two
ounres OF butter. the yolk OF one egg. few
drops ef lemon juice. a little Pepper and salt
grain OF cayenne. Mix the -four,
cheese ana butter wei together; add tie
peppsr and salt, the yellow of one egg and
lew crops of lemon Juice. knead together
withou using any vat r. Roll ii out thinly
OF s.f jDred board anu cut it into small bis
cults. This can he made in large quaint
ties. as IT will keen fo- a monIh at a time.
Always heat before serving. Bake when
rolled out and put in g hot oven for four
minutes.
CocoASUr TART la TEENS Make a puff
paste. roll out uaTter of an inch tI,ick, cut
Ter and place about dozen of them On
paE two inches apar, wash with water;
tat dozen more and with plain round
cutter ons anu half inches in diameter,
ne ariy tnot Quite CUT cut the middle, place
thu &c OF top o. the other dczsn. wash with
mi aud AXE; wi en- cooked take out the
middle par of the top one, leaving q deep
hole IN ih-m, then dip them fully into gum
water, taking out quickly and rolling 10
grated cocoanut and place them by 10 dry,
then fill the hole ia the center with q rich
corn starch custard, with piece of Jelly In
center.
AppLE AND RIcE PUDDING.-Boil three
tablespoonfuls of rice, after washing it in
three waters, in half pint of water and
three tabiespoonfuls of milk. When nearly
soft add two tablespoonfnls of white sugar.
the grated peel OF lemon and the beaten
yolks OF two eggs. Stir rapidly until it is
quite cooked. Then pile If up as wall
around platter or plate. Pare tart apples,
take out the cores, and stew them in the
Juice of the lemon, three tablespoonfuls of
sugar and little water. Cover closely, stew
until soft but not SO much Is to break TO
pieces. Place the apples and syrup inside OF
the rice. Beat the whites of the eggs to a
stiff frotn, lay it over the apples. sift sugar
over 1t and brown lightly in a hot oven.
Serve with sweet cream.
Farm Notes.
Cabbages supply an excellent auxiliary
for the wintsr feeding of chickens