The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-09-12

IOIhlU 0hLif9- W hciif bJAC NhN Foeo -
MAI V potatoes as sou thilk you will need.
U uslty allow two for each person, as you
wish - be tuTe CT enough and IL any be EFT
over they Csn be g ca.ily utilized and made
INTO such pslaiable disbe- that they are never
tekt or vested. Cook hem in 0OlIiCg Eai LeG
water for bali sb hour or until tender; d-sin
hem, al j il they are small out to- a. .
time IN Oosls n pkin; t%ist he napkin and
WING out The WAFER IN t3s pO'6tO. Inep tar"
hem ous carefully CD 10 bot platter ani
-elNe At once. They are light Dry aud
"taly, and look quite lss mock snOWbeils
y n must teke care 10 wiring the DaDk
ard SO Tie potatoes will keep 3 good, round
hare.
CARMEL CYST ED Put one half a cup Of
81 gar a. otneIel pan A-i Z ir until i m Its
aEd IS lieht brown. Add two tsblesD ponfll~
az water snd stir into one Quart OF warm
nllk. Bes' seven eggs ei'gh'ly, sdd oPe-hsf
a teafpocLfrl OF salt, che teaspoon ul OF van
Tia q / srt { the milk Strain it int the
remainder of he milk and pour il int bu
'tItd iWOqAart mold; sch he mold in q pan
Of cold sier and bske thirty or forty min
mites, or until fIm sad knife thrlst int0
comes out clean Serve it cold with cara.
mel sauce Ioured over IL. TO cool IL for dim
ntr place the mold in pan Of ice-Tatsy. and
de- not remove II until II i perfectly cold and
you are ready TO serve IL
CARAMEL SAUCE Pour One-half OF cup OF
sugar in an omelet pan aud stir over the fire
until il il dark brown; lido ore-half c1p of
boiling water, and JUST simmer, not boil, ira
quarter of IN hour; pour over the custerl Just
before serving. This is also delicate on an
apple pudding.
CHOCOLATE CAKE-Thke a half pound of
melted butter. and stir IL until il fro,hs. Take
the yelks of twelve eggs, stir them into the
batter, add half pound Of pounded sugar,
the came of gro und almonds quarter pound
of chocolate, ground, tablespoonful of Gin
naInon, half IeaSpoonful of cloves, pounded.
Stir eli well together for quarter OF al h Juv.
Then be at the whites of the eggs to 3 fr0th,
aud add these to the above mixture. Butter
tho mold, and bake the above in q moderate
oven for an hour and q quarter.
JELLY CAKE Beat three eggs three min
uiss; add one teRcupfnl of white sugar
butter the size OF a small egg warmed but
OF melted, end one small teaspoonfll Of
lemon extract. Beet ell together FIVE min
utes, ard add one.third OF s teacupfuI OF
sweet milk. Silt one heaping teaspo 'ni1l OF
baking powder into one tescupf0i OF II lur
src ir inio the other ingredients Spread
thin on round tins, and bake in quick oven
When partially cool spread VITA currant
jelly, and put the layers together.
CocoArUT CAKE Take the whites OF five
eggs, one small cup of sweet milk, one cap
and twO-;hirds OF another OF graduated
tugar, two-thirds OF a cup of butter, one tea.
epOOntui ana q Dali OF Dakl0S powder, dOo0t
three cups OF sif;ed flour; flavor with almond
extract; bake IN layers. Beat the whites OF
,wO or three EGGS 10 ir0th, add puiVeri8sd
sUgsr enough 20 make rather Thin frOsting
and pat between the layers; on this scatter
| cOcoanut; put on enough to make n nice
| layer; FOR The top aud sides Of the caRe the
| frOsiirG should be little thicker.
PRESERVES, JAMS AND JELLlEs keep bette
| IL the p' "a into which they are put are scale =
| up while hot because il exp ssd 20 the ali
| until cold little germs will fall upon them
\ from the Dir and retsin their vitality, anh
| will soon fall TO work dec0rnposlng the fruit
| On the other hand, II the jars are sea- al
while hot the germs ere destroyed by scald
ing.
VEAL Outlets -rhis way of cooking veal
| has bren very much liked at tho e0Okin.
| school and several reT itions ofit have haeI
| asked In the demonstration lessons Veal
| rom the leg Is always uee6 for cutlets TIL.
| portion OF the meat is tough, and, il fried ~
| hrniled, ps j. often done without sny pFeDl
ratiOD, is hard and indigestible. Pound IA
| sDd thinning carefully, and then Sun msri ne
in the nicely seasoned gravy, make
tender and delicious Take one size
| of veal from the leg, wipe 10 well AID
remove the bone, SKIN and tong
m' n brares Pound and cut iato shapes H.
serving Sprinkle with salt and pepper
| Roll in nne cracker crumbs, dip In beaten
1
Brown the pieces in hot salt pork tat and
| rut into a stewpan. Make a brown gravy
with the pork fat. II Il is not scorcbed, by
adding 10 IL and working thoroughly inn
ne btapiDg tablespoonful OF -four; when
this is smooth and well cooked add one and
oDe-cnps OF hot water, or stock If you have
| ". Season with WOrcertershire sauce or OF
onion or tomsto, az suits your own taste
Pour the gravy over the outlets aud simmer
until tender which will be in about three
| quarters of an hour. Take out the cutie IS
snd pat them on 6 hot platter, remove the
fat from the grevy. add more seasoning Il
needed, and strain over the meat Garnish
with sliced smon. In seasoning sny dssh
remember always that successful favor il
one which can not be de6ned. III any taste
10 ma ksd the delicscy and refinement OF the
Dish in lost. Too many cooks insist on EN-
phstic fiavors, and by Sd doing lose all clam
TO the title Of srtists.
EsoALLoPgD TosAroEs Season one quar-
can Ct {. matOes with one tesspoonfdl of salt
one saiispOoL 'ul OF pepper, one tea~p Ionfu
II sugar and o few drops CT onion JUICE
moisten one cup OF cracker cros1bs Ia Qua
hslf cup OF r-lfed butter; sprinkle layel
Of crumbs Cd well buttered scalloped dish
pour in The tomatoes and cover with tue re-
| msindsr Of the crumbs. Brown in the nven
In mixlLg the cracker crumbs and butter sta