The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-01-07
GONE and Garnt.
Household Knowledge.


RAIsIS PIE One egg, one-half cup OF raj
sins we'll stewed, one cup of sweet cream,
sugar to tatta Beat we'll together, and bake
with two crusts Currents tdried) instead OF
rsisins ara very nice.
GINGER doors -One-half cup of butter,
one cup of mol asses. one cup OF sugar, one
cup of cold water, one heaping teaspoontdl
of soda, ginger and salt to taste. Drop In
tins and bake in quick oven.
CoFFEE CAKE One cup of butter, one cup
OF sugar, ore cup of molasses. one cup OF cold
coffee four or five cups of -four, one pound
o -aisins (only one and half cups are
necessary Put the raisins In the coffee.
Spice to taste.
HAVANA BrTTER.-One and half cupfuls
white sugar, whites OF three eggs yolk OF
one; grated rind and juice of a lemon and
half, or two small ones Cook over SLOW
ire 20 minutes, stirring all the while.
Very lice for tarts or to be eaten as pre-
serves.
CoRg BREAD One pint Of sour milk, one
and OnC half pint of Indian meal, two eggs,
halt a teaspoonful of salt, one tablespoonful
OF butter OF lard, two tsblespOonfuls of mo-
lasses one-half teaspoonful of ssierstus;
bake hsli an hour.
BAKERS GRAHAM BREAD.-Make a sponge
as for white bread with wheat -four, ssy one
square of compressed yeast to two quarts OF
water; when light make up the dough with
graham flour. and one-half tsaCupful mo
lasses; let stand to rise again, then make up
the ioaves with the hands, and, when light,
bake.
SARATOGA TEA CAKES TO each pound of
flour allow dessert spoonful OF yeast pow
der, one egg. half pint of milk, Two spooE-
fuls OF melted butter. two sp0Ontuls OF
sugar Rab the dry ingredients together,
then quickly mix in the milk with the but
ter. then the beaten egg; cut out into bis
cult form, and bake quickly in buttered
pans.
SPANISH CUsTARD Ii your family number
six take eight yolks of eggs eight teaspoon
fuls of supar, beaten very light, adding
flavor if you like; put over slow fire, stir
ring all the time until quite thick; then
have small saucers, either of glass or CHINA,
and pour some on each saucer; TO be served
in this way cold powdered almonds are
very delicious on 1t.
SF1cED APPLEs Eight pounds OF apples.
pared and quertered four pounds OF sugar,
one Quart OF vinegar, one ounce OF thick
cinnamon, one-half ounce of cloves; boil
the vinegar, sugar and spice together; put in
the apples while boiling, and let them re-
main until tender (about 20 minutes) then
put the apples in jar; boil down the syrup
until thick, and your over them.
GRAVY FOR PorAroRs Pot a spoonful or
potatoes you have, INTO frying pan, and
set over the fire until brown, being careful
not 10 scorch il. Mix a spooful Of -four in a
cup OF thin sweet cream, or milk. il one mas
nc cream; pour into the Drowned butter,
boil up, season with pepper and little salt,
1t necessary, and turn over the boiled pOta
toes
HasTY PUDDixG Place on the stove pan
con taining six tc icupfuls of sweet milk beat
two eggs well, and add one tescuptul of milk,
six tablespoonfuls OF -four, and a little salt;
beat we'll together; then sur it in the milk
on the stove just before or as it begins to
boil. When as thick as mush, put IN creased
cups to mold. Made in the morning and
eaten with sWeetened cream for dinner, it Is
excellent
CREAM PUFFs To one quart boiling water
add three-quartsrs OF pound of -four and
three quarters of q pound OF butter, when
nearly cold add 10 eggs, well beaten, and
one-balf teaspoonful soda; drop on buttered
tin pans, several inches apart and bake in
quick oven. Custard for the puffs-ODe
quart of milk, four eggs two cups sugar, one
cup hour; cook until we'll done: n svor to
taste; when cold split puffs and ill with
cream. Smaller quantities may be used in
either receipt than here given.
BOILED CIDER.-This is prepared by boil
ing sweet cider down in the proportion of
four gallons into one. Skim l. well during
boiling, and a. the least take especial care
tina, il does not scorch. A brass kettle we'll
cleansed with salt and vinegar, and washed
with clear water, is the best thing to boil 1t
IN. For tart pies for summer use 10 is excsl
lent: and for mInce pies il Is superior TO
brandy or any distilled liquid, and IN fruit
cake it is preferable to brandy. It is a very
Convenient article in family Country
Gentleman.