The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-09-19

ard Jet II stand until ID Is cool. then add 10
II pint OF sweet milk, fonr eggs we'll beaten,
small cup OF -four with teaspoonfnl OF
baking powder mixed with il, stirred in so
gradually and carefully as not 70 be ct all
lumry, o tablespoonful of melted butter a
little salt aad cup Of sugar; beat them all
together for three or four minutes, then pour
over the peaches set the dish in the oven,
bake until the top is rich brown. Serve
with sugar ard cream.
PEAcH CAKE-Bake three sheets OF sponge
cake as for jelly-cske; cat nice ripe peaches
in thin slices: prepare cream by whipping,
tveetenirg and adding flavor Of vanilla, If
oesiied; put layers OF peaches between the
sheets Of cake; pour cream over each layer
and oyer The top. To be eaten soon after it
is prepared.
SFICED PLUNs Tie in thin muslin bag
one tablespoonful OK cloves, the same Qusn-
tity of nllsp'ce u the grain aud a small por-
ton Of cinnamon In The stick; put this with
ore pint CT vinegar and three pounds OF
sugar in porcelain saucepan TO boil; after
boiling few minutes pour over six pounds
OF plums for three successive mornings
Drain the vinegar OFF the fruit. boil and "our
ever hot Then put plums aud all over the
fire, give them good boil, and. removing
the bag OF spice, bottle the fruit snd liquor.
PEACH BUTTER Pare ripe peaches and
put them in preserving kettle, with sufii-
cient water to boil them SOFT then sift
through colander, removing the stones.
! To each quart of peaches put one and one
half pounds Of sugar, and boil very SLOWLY
one hour. Sir often, and do not let them
burI. Put in stone or glass jars and keep in
cool place.
EPEAcH PYRAMID.-Cut dczsn peaches in
bali, peel and take out stones, crack bali the
! seeds and blsnch the kernels; make ciesr
boiling strip OF one pound Of white sugar, aud
I into 10 put the peaches and kernels; boil very
| gently for ten minutes; take out half the
peaches, col, the rest Tor ten minutes longer,
and take out sll the peaches and kernels; mix
with the strip left in the fettle the strained
| juice of three lemons and an ounce OF ISM
glsss dissolved in a little water sud strained
! bell up once, I'LL O mold half full of the sirup
or Jelly let stand until "set," add part OF the
/ peaches and n little more jelly, and when
this is get, add the rest OF the peaches and
I fill I'D the mold with Jelly. This makes q
! delicious and ornamental dessert.
I BAKED ToMAToEs. Cut thin slice from
| the STEM end of ripe tomatoes, then with Q
! pointed knife cut ont the green fiber from
/ the center and fill the erifce with IA mixture
/ of equal parts OF finely chopped onion, bread
! crumbs and butteE we'll seasoned with pepper
/ and salt; cover this with bread cr1moS or
! cracker dDSt, and upon each one lay 3 small
! pat OF butter; place them in baking pan al
a little dist9nce apart; pour in the nan about
a gill of water, bake in a moderate oven fol
about an hour, then remove with an egg slice;
! place on hot dish; pOnr whatever juice re-
mains in the pan over them, and serve hos.
Peach SnORTCAKE Take tive hsapiug tea
/ tpoonfnls of baking powder, sifted into one
/ quart OF floor, a scanS half teacup CT butter
Two tablespoonfuls OF sugar, little salt,
| enough sweet milk cor water to make soft
| dough; roll out almost as Tim as pie-crusi
! place one layer in baking pan and spre ID
With very little butter, upon which sprin
kle some Hour, then add another layer o.
crust snd spread "a before, aud so on unit
/ the crust is all used. This makes four lsyerl
in pan fourteen inches by seven. il ,kC
about fifteen minutes in quick oven turl
out upside down; take of the top layer tn.
bottom when baking). plaza on a dish, soreai
| plentiful with soft ripe peaches previously
sveetened with pulverizsd sugar and cream
/ The secret Of having light dough is 10 han
die as little and mix il as quickly as posi-
biz. ShoTtcske is delicious served with Char
lotte-russe or whipped cream.