The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-01-28
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Srv.NPo RRYaD AND Butter PUDDING.-
Law the bread and butter in q basin with
apricot and other am between; add q Gus
tard as for baked pudding. and steam IT,
FnLuks foR T~uRKEY.--To one can OF
oysters add bread crumbs until you can
mold it like a loaf of bread; add also but
ter the size OF two eggs, pepper, salt q q
little pulverized sage This is delicious.
DRINK FOR raE SroK.-Two ~teaspoonfu!s OF
In q quart pitcher, with a little
water; three t~easpoonfuls OF white sugar,
the Juice of one lemon and part of the rind;
str quickly white pouring boiling water I'M
al the pitcherisiull. Drink Geld.
LACED CHocoEArE.-Break into pieces two
Dances of cacso Taste; P1ttit into asaucepSn
with q email tumbier o. water; place upon
the fire and stir constantly; when II has be-
come very smooth, ed one and a hall PInts
of good sound clares and continue to boil
and stir for three or four minutes sEeeten
to your taste and se-ve hot.
PLAIN EfRUIr CxKE.-One cap Of sweet
milk, one cup of brown sugar, bali O cup OF
molasses, half a cup Of butter, three cups OF
-four, half q poand of ~raislns, one cup OF
,currants, one teespoonful of sslt, one table
spoonful of cloves, one tablespoonful OF Gin
manor, one nCtmeg, two egg well beaten,
two t~easpoonfuls of baking powder.
WxFERs-ene pound Of sifted -four, two
tablespoonful OF DllA6Is q AAtllc salt C1ON6h
milk TO maze stiff dough; rub the butter
into the selted flour; wet with milk; roll
thin; cut into small round cakes, and roll
those again into cakes as lsrge as a tea plate
and as thin as stout writing paper. LIT
carefully 10 a Toured par and bake quickly.
They keep we'll
CHEESE FoNDUE-Noisten a quarter OF q
ipOxnd Of tiour with kali a pint of milk, the
same of cream, and q quarter of a pound oil
A-,kSar. otsr nx,ar tho fra unfr1 IL FIRMS q
paste; remove, and sdd'eight yOlks OF eggs, 6
quarter OF a pound of parmesan cheese, and
season to TASTE; heat up the whites stiff
pour into souffle lining and bake between 81
and 40 minutes; serve with some parmeSar
~sprinkled on the ten.
BAKED C~ABBAGE.-Boil z firm white cab
bsge for ID minutes; then chsnge the wate1
for more that is boiling, and boil until ten
der; drain and set aside until cold; theI
chop fine, add salt and pepper, one table
spoonful of butter, two eggs well beaten
three tablesDoOnfuls OF rich milk or cream
mix well, aud bake in q buttered pudding
dish in a moderate oven till brown. Serve
hot.
A TABLE ORNANENT.-Sew coarse flame
around q goolet with the stem broken of
put this snapely dome upon a saucer o
water, act the,fannel and sprinkle over a
Jmuc hsxseed Is will adhere tot. The fan
mel will absorb the water from the saucer
which should often be repjsnisked. In abou
two weeE the flannel will be concealed ia
beautiful verdure which will vie with any
table
LIVER n PaRsLEY SAUCE VOC POULTRY
The liver CT d fowl, one tablespoonful o
minced parsley, baif a pint of melted butter
Wash and score Iha liver, boil it for q few
minutes, and EInCe il very fne; blanch d
scald q small bunch OF parsley, Of which
there should be sufficient, when chopped, Il
fn a tablespoon; add this, with the minced
liver, TO half a pint of smOothly .made melted
butter; let IL just boil, then serve.
WALNUT CANBy-The meatE of hickory
nuts, E. glIsh walnuts, or black walnuts may
be used, according to preference in that re
gard. After removal from the shells in g.
large pieces az practicable, they are TO bI
placed on the bottoms Of tins, previously
creased, to the depth OF about half an inch
Next boil two pouads Of brow q sugar, a hal
pint OF water and one gill of good molasse
until a portion OF the mass kardens wher
cooled. Pour the hot candy on the meati
and allow il TO Fsmain until nerd.