The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-01-21
GONE and farnt.
Household KnowIedge.

(Ifss.EE PUDDING.-One cup not cutie full
OF suet, two cups Of bread crumbs, two tee-
spconfuls of powdered ginger; mix with
warm molsssss. butter mold or basin, put
in the pudding, and bake for two or three
hours; or if preferred. steam 1t instesd OF
baking.
ALDEELEY PUpDING.-Two tablespOonfuls
of ground rice, the same of arrowroot, the
yolks of two eggs, a little grated lemon peel.
sugar TO taste, and one pint OF milk; mix
together. Lay a little orange marmalade or
other preserve at the bottom OF a dish; pour
over il this mixture. and bake.
THE BIKs CseE 1t is good plan to cover
bird cage at night with wooden or other
cloth having a rough Surface, as the vermln
which infest most birds will be attracted by
the great warmth, leave the bird Cor the COW
ering, and in the morning the latter may be
scalded. and they will thus be destroyed
ANBEI PUDBNd.-Half spound of white
sugar, half a pound OF butter, boiled to
gether for five minutes; when hot. pour it
upon the yolks of eight eggs, well beaten;
line a dish with puff paste, put some mar
malade in the bottom, pour the mixture over
it, and bake in a slow oven for half an hour.
This pudding IS so rich, 1t is better eaten
when cold.
BofLs3D BACoN.--As bacon is frequently
excessively salt, let IL be soaked in warm
water for an hour or two previous 10 dressing
it; then pare off the rusty parts and scrape
the underside ard rind as clean as possible.
Put il into sRcepan OF cold water; let IL
come gradually to a boil. and as fast as the
scum rises to the surface of the water re
move il. Let it simmer very gently until II
is thoroughly done; then take 1t up, strip OIL
the skin and sDrinkle over the bacon few
bread IGspiDgs. AND gsrnish with TUFTS OF
calIhoWer or sprouts. When served alone,
young aud tender broad beans or green peas
are the usual aecompaDiments.
WEsr INDIAN PUDDINe One pint of
cream, quarter of pound of LOAF sugar, half
pound of sponge cakes eight eggs, three
ounces of preserved green ginger. Crumble
down the cakes put them into a basin and
pour over them the cream, which should be
previously sweetened aud brought to the
boiling point; cover he basin, beat we'll the
eggs and, when the cream is soaked up, stir
the IN in. Butter mould. arrange the singer
around il, pour in the puddip z CO refully and
tie il down with cloth; steam or boil 1t
slowly for an hour and half and serve wi b
the syrup from the ginger, which should be
warmed, and poured over the pudding.
Extreme cleanliness is indispensable to
success in making sponge-eake, suspicion
OF grease about the pan or vt> Ell used for
mixing being fatal 10 its perfect lightness
and delieacy. -Four fresh eggs, their equal
weight in fine white sugar, and the weIg1t OF
three eggs in -four will make 8 very nice
cake, with the addition of a little essence or
the juice and grated rind of one lemon
Separate tie whites FROM the yolks OF the
egg; beat the whites till they will not run
of from the plate; add the sugar to the polks
and also the aavorng; then beat them light,
and gently stir the whites and yOlks to.
gether When they are mixed add the -four
very raduslIy-sifIed. of course-aud bake
Immediately in u pan lined with buttefed
paper.