The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1881-01-12
HOUSEHOLD KNOWLEDGE.
Recipes.

Recipes.
CuILDRESS' Plum PUDDIYG.-Hslf-pound
raisins. half-pound sultanas, or chopped cur
soaked in milk and beaten smooth, quarter
pound -four, two ounces of candied peel
half-pound sugar little spice and pinch of
salt; boil six hours or less, according to
size.
Pound PLUM PUDDING Zone pound of
chopped beef suet, one of bread crumbs, one
of currants, one of moist sugar, one of rails
ms, the last to be chopped with suet; two
ounces of candied lemon-peel, and two Of
citron, some grated nutmeg, ground cloves,
and cinnamon; wet with six eggs and a lit
tie brandy; mix all well together; put the
mixture into buttered bowl, tie it up in a
cloth, and boil seven or eight hours. Serve
with wine sauce.
CRoUsTADEs OF CHICKEN Cut the crumb
of 2 loaf of bread into slices two inches
thick, and then with Iround paste-cutter,
about two inches in diameter, cut out Of each
slice as many pieces as possible. With
another paste-cutter, about one and a-half
inches in diameter, make mark on one side
of each cylinder of bread crumb. When all
are ready, fry them a golden color in very
hot lard. A deep frying pan should be used
and plenty of lard, so that the croustades
fairly swim in the fat. When done, lay
them on sieve in front of the fire to drain,
and afterward remove the cover marked
with the smaller paste-cutterl, and with the
handle of teaspoon scoop out all the inside
of each croustade. Mipce finely some
remnants of roast or boiled chicken, free
from skin, etc, add an equal quantity of
ham or tongue, as well as small quantity
Of mushrooms, also finely minced. Toss the
whole in a saucepan with piece of butter,
mixed with pinch of -four; add white
pepper, salt and powdered spice to taste;
mosten, if necessary, with little white
stock. Stir in, off the fire, the yolk of an
egg, beaten up with the juice Of half lemon;
fill the croustades with this mince, put a
button mushroom on the top of each, cover
them with a sheet Of oiled paper, put them
into the oven to get thoroughly hot, and
serve.
ORANGE MARMALkDE.-Small oranges
are preferable to the large ones, as the latter
are rather too thick-skinned. Wash clean
in cold water, using a coarse towel to re-
move the black spots which are often found
on oranges. / have used the Messina orange
and the Florida orange mixed, and the
Florida orange alone. Have water on the
boil, and cook the oranges until they are soft
it is not rapid process, and takes three
hours; take the fruit cut allowing it to cool,
and peel the oranges by cutting the skin
through in quarters; preserve the white with
the rind; place the skins in cold water and
boil; remove the skins and boil in two
more waters, preserving the first water;
press the juice from the oranges; the pulp
which remains is of no use; measure the juice
which you have carefully strained. My pre-
portions at st. Augustine we're pint of
juice to the peel of dozen oranges, but my
oranges were rather large and very sweet.
Take the skins and with sharp penknife
cut the skins in very thin pieces. 1t must
be evenly done. To each pint of juice and
one pound of the sliced peel, with one and
one half pounds of white sugar, add pint
of the water in which the skins have been
boiled. Cook all together over a slow fire,
skimming all the time, until it comes to a
strip. 1t ls apt to scorch, soit requires
great care. Try some of the marmalade
from time to time to see it it fixes. A sim
gle lemon, juice with the peel, helps to fla
VIZ orange marmalade.
DELICIOUS BATTER PUDDING.-This is
the most difficult of all buildings to make,
but its difficulty lies not in the combination
of many materials for those are few and
simple. The trouble is in mixing and
bringing it to the liable in that light and
feathery condition that makes of it a food
fit for fairies. Beat up four eggs thorough
w; add TO them pint of milk and rea-
sonable pinch of salt; sift teaspoonfal of
-four and add it gradually to the milk and
eggs, beating lightly the while, then pour
the whole mixture through a fine wire
strainer into the tin in which it is to be
boiled. This straining is imperative. The
tin must be perfectly plain, and must have
a tight-fttIng cover; the least bit of steam
getting at the pudding would spoil it. Now
comes the great secret of boiled batter pud.
ding; the potful of boiling water in which
the pudding-pan is placed must not be
touched or moved until the pudding is done.
1t takes exactly an hour to cook. Ifmoved
or Jared so that the pudding-can oscillates
against the sides Of the pot the pudding in
evitablv falls and comes out as heavy as lead
The pot must be put on the spot on the
stove or range on which il can stay until the
expiration of the hour, and sufficient water
must be put in it at the start so that it need
not be re6lled or added to. These direc-
tions exactly followed, you have q batter
pudding of all puddings the most delicate
and delicious. Snip il out of the can on a
hot dish and serve with wine sauce.