The Indianapolis leader. (Indianapolis, Ind.) 1879-1890, 1880-07-17
HOUSEHOLD NOTES.

DROP BIsCUIT-One quart of fresh butter
milk; one beaten egg; two tablespoonfuls OF
melted butter; little salt and a teaspoonful
of soda Flour for stiff batter. Drop with
spoon into hot gem-pans and bake in quick
oven.
FRENCH ToAsT-To cup of sweet milk
add a little salt, a spoonful of sugar and a
beaten egg. Into this dip slices of dry bread;
let soak minute, and fry on a buttered
griddle until light brown on each side. 3
RASPBERRY sFRrrrERs.-Makea batter of
q pint of milk, one egg, a~little salt, and
enough -four to make mixture that will drop
from a spoon. Add q cup of fine raspber-
ries, with q tablespoonful Of graduated sugar
mixed with them. Fryin hot lard and dust
with powdered sugar. s
ICELAND Moss CHoCoL ATE Dissolv
ounce of Iceland moss in one pint of boiling
milk boil one ounce of chocolate for five
minutes in one pint of boiling water; thor
oughly mix the two; and give it to the in
valid night and morning. This is a highly
nutritive drink for invalids.
SPANISH FRITrERs.- Cut the crumb of a
French roll into lengths, as thick rs your
finger, in what shape you will. Soak in
some cream or milk, nutmeg, sugar, pounded
cinnamon and an egg. When well soaked,
fry of nice brown; and serve with butter,
wine and sugar-sauce. s4As - = 's
PICKED CHERRIEs.4T fine ripe
cherries with stems on, and to each quart
allow pint of good vinegar and cofe-cup-
full of sugar. Boil the sugar and vinegar to-
gether ten minutes, skimming as needed.
Pour cold over the cherries. Spice may be
added if you please, but the stones give a
pleasant flavor of themselves.
EXCELLENT COFFEE CAKE.-This is one
of the best of plain cakes, and rs very easily
made. Take one cup of strong coffee infus-
ion, one cup molasses, one cup sugar, one
half cup butter, one egg, and one teaspoonful
saleratus. Add spice and raisins to suit the
taste, and enough flour to make reasonably
thick batter Bake rather slowly in tin
pans lined with buttered paper.
RAspBERRY JAM-Clean the fruit and
crush thoroughly-this prevents its becom-
ing hard. Boil fifteen minutes before adding
sugar-three-quarters of Iound of sugar to
a pound of fruit-and then boil thirty min
utes longer. Jams require almost constant
stirring, and small wooden paddle, with
handle at right angles, is the most conve-
nient article know of to do this.
FRUIT BATTER-Stir q half pint of luke
warm milk into half pound of sifted -four,
to which you add teaspoonful Of salt. This
must be made as smooth as possible. Add
to this the yolks of two eggs; grease bak-
ing dish and pour in the batter; take quart
of blackberries, or any other fruit, and dry
them; sugar them well and pour them on
the batter, adding three humps of butter;
bake half an hour in hot oven; sprinkle
sugar before using.
CLARET JELLY.-Soak an ounce of gela-
tine in half pint of cold water; boil IL until
dissolved; add good bottle of win ordinaire,
a pot of currant jelly, three-quarters of
pound of sugar; stir over the fire until all is
dissolved; beat the whites of three eggs, stir
them briskly into the jelly; let it continue
boiling for two minutes; take it off the fire,
and when it has stood for two minutes pass
it through the bag. The jelly should be per-
fectly clear and of fine red.
GREEN PEA SoUP.-Boil a pint of green
peas in sailed water with q slice of onion, a
sprig OF parsley and few leaves of mint.
When done, draw off the water and pass
the peas through sieve. Dilute this PURGE
to a proper consistency with some good
stock. Just before serving make it very hot,
put in q piece of fresh butter, and if you
have it, half a cup of cream. If the color
is not sufficiently bright green, add few
drops of spinach greening. Serve with small
pieces of fried bread.
CHOCOLATE JELLY.-Grate enough choco-
late to measure forty heaping tablespoonfuls;
put this into half pint of cold milk, with
three-quarters of pound of white sugar; take
small package of gelatine, soak it in cold
water, and put it into pint of milk, and dis
solve over the fire; when it is on the boil
pour your chocolate, milk, and sugar into it;
stir briskly, and bring it, to the boil again;
pour it into mold, and set it in cold place.
You can serve it with sweetened cream.
Should not be too sweet.
FRUIT-CREAM.-AppIes, gooseberries, rhu-
barb, or any fruit; to every pint of pulp add
one pint of milk or cream; sugar to taste;
prepare the fruit as for stewing; put it in
jar with two tablespoonfuls of water and a
little good moist sugar; set this jar in sauce
pan of boiling water, and let it boil until the
fruit is soft enough to mash; when done
enough, beat it to a pulp, work this pulp
through a colander, and to every pint stir
the above proportion of milk or cream. Of
course, cream is preferable, Sweeten and
serve in a glass dish.
RASPBERRY VINEGAR-To every quart of
berries, add quart of the best wine vinegar;
cider vinegar will not do. Let the mixture,
which must be put in an earthenware jar,
and never metal, stand for ten days. Stir it
with wooden paddle from time to time. Do
not mash up the raspberries until just before
you strain. Do this first through a colander,
then passing the fluid second time through
fine silk seive, To each quart of rasp-
berries add one pound of lump sugar. Boil
very gently for twenty-five minutes. Strain
again, and put in bottles.