The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-12-29
HOUSEHOLD KNOWLEDGE.

SPANISH CREAM.-One ounce gelatine.
three pints of milk, six eggs, eight table
spoonfuls of sugar: cook the gelatine one hour
in the milk, then, when it comes to boil,
beat the yolks of the eggs with the sugar
and stir in; let it simmer; then take off the
fire and pour over it the whites of the eggs
beaten to froth; flavor with lemon or va
nilla.
FRIcAssEE OF OYsTERs.-Twenty-fiv i've
oysters, two ounces butter, one ounce flour,
yolks of two eggs, salt, Cayenne pepper, one
teaspoonful lemon juice, CRATE of nutmeg.
Boil liquor and oysters together and strain.
Melt two ounces butter, stir in -four and
one cupful liquor, cook two minutes, take
from the fire and add the yolks of eggs,
cayenne and lemon juice, also salt, pepper
and nutmeg. Mix well and stir over the
fire to give eggs cooked taste, but do not
let it boil. Add the oysters and place on
buttered toast.
TEXAS PIcKLEs-Take brined cucum-
bers ard slice, if desired. Place them in jars,
mixed with onions to desired taste. Pre-
pare vinegar Sufficient to cover them) with
mace, cinnamon, cloves, alspice, celery seed,
caraway seed, black pepper, mustard seed
and brown sugar, according to taste. Let
the vinegar boil and then pour over the
contents of the jar. If fresh cucumbers are
used prepare strong brine and pour il over
them boiling. Let them remain all night
and then wash them. Then proceed as be-
fore Grape leaves can be used to color il
desired. The above is one of the most de-
licious pickles ever Gated.
STEwED' OYSTER PLANT-Scrape the
roots and throw them Immediately into q
bowl of cold water with little vinegar
it. Without this precaution they will be
discolored. Cut them into thick round
slices, or slice the roots lengthwise ano cut
them into two-inch lengths. Cook until
tender in boiling water enough to cover,
with the addition of q little salt and sugar.
Put level teaspoonful of butter into a
saucepan, and when it is melted stir in half
a tablespoonful of -four; cook it we'll but
slowly, 50 that it will not brown, then add
by degrees a cupful of hot milk, stirring
constantly. Mix the drained oyster plant
with this sauce, and serve hot.
! ORANGE JELLY.-Whites Of two eggs,
eight sweet oranges, two lemons, quarter
pound sugar, one ounce gelatine, and one
gill cold water. Crate the rinds of the or
anges and lemons. Melt the sugar in a
small saucepan with falf gill cold water;
when melted, add the juice and rind of the
oranges and lemons. Soak the gelatine for
ten minutes with half gill cold water then
add to the other ingredients. Whip the
whites of eggs slightly and pour them into
the saucepan. Whisk all together until it
boils, then put on the lid of the saucepan
and allow it to simmer for twenty minutes
Pour through flannel bag and then pour
it into the mold.
WEDDING CAKE-Prepare your ingredi-
lnts the day before making your cake. Pick
and stone four pounds of the best raisins;
10 not use the seedless raisins for this cake;
wash and pick over four pounds currants;
drain them in a colander and spread them
on dishes to drv, or you may sprinkle them
with Indian meal. rubbing the meal well
through the currants, and sitting them in q
SIEVE to clear them from it; cut up two
pounds citron in thin pieces, and when just
ready to use the fruit strew it thickly with
-four; CRATE four nutinegs and mix them
with tablespoonful of ground mace, two
tablespoonfuls of ground cinnamon and a
small half teaspoonful of ground cloves; sift
these spices and mix well together in a cup;
mix together two large wine-glasses of wine,
enc of brandy, and one of rose water; cream
together one pound powdered sugar and
fifteen ounces best butter; beat twelve eggs
until perfectly smooth and thick, and stir
thesn gradually into the creamed butter and
sugar, together with pound of flour which
you have sifted in basin; then add by de-
grees the fruit, spice and liquor, and stir the
whole very hard at the last; line your pans
with well-greased paper and bake 1t In a
moderate oven for six hours at least; ice it
the next morning, first dredging -four over
| q L. al 4.
almond iceing is very nice for this cake.
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