The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-10-29

boiled, even n sheif jackets are left on. 4 :
gre at deal OF the best part OF the beets is dis
solved, and 50 is lost 1t will. of course,
take little longer to bake than to boil them,
but this 10 no objection. Allow from fifteen
to twenty minutes longer for baking; slice
them and season az you w0uldn they were
boiled. One pleasing way to serve them Il
to chop them fine after they are cooked, and
season with pepper. salt and butter. Turnips
are nice also served IN this way.
Jumbles-One pound of butter and one
pound of white sngsr-powdered or granu
lsted-rubbed together TO cream; add SIX
we'll beaten eggs, the juice and grated rind
of two lemons; 10 this add -four enough so
that you can mold them into shane with
your hands, but not roll them. Dip each
one in cracked loaf sugar, drop q blanched
almond on each, and press in the center Of
the tumble. Great care must be taken 10
prevent burning while they are baking
The quantity here given makes large num-
Der OF cakes.
Chow Chow Chop half bushel of green
tomatoes sprinkle fine salt over them, and
Jet them stand tWenty-four hours then pour
off all the water you can from them. Chop
three large cabbages; break up twelve large
caulifloWers. Boil all in vinegar fifteen or
twenty minutes, or until they ere tender.
Then add eight chopped peppers handful
of salt, about half pound of white mustard
seed, one handful Of whole cloves, same OF
allspice. cinnamon and celery seed; mix
well, taste. and If not favored enough sdd
more. Pack 10 pots and cover with cold
vinegar.
Grape Leaves for Pickies-An exchange
recommends the use Of fresh, green grape
leaves TO place on tep OF pickles ia jars IN
place of flannel or other cloth usually en-
ployed. He claims the leaves will preserve
the vinegar sharp and clear and impart
nice favor. The leaves should be rinsed in
Du-e water snd left 70 drain before use and
occasionally charged. They exclude the air,
and, besides imparting delightful favor 10
tho PICKLE, cause less trouble 70 the house
OYSTER SoUp.-Rinse the oysters in cold
water. drain Of all the liquor brought from
the market, have the milk with little water
in hot on the stove, then pour ia the oysters,
season with butter. pepper and salt. Let
them Just come to boil; If You have any
doubt whether they are cooked sufficiently,
try one with silver spoon; if you can cut
il in pieces easily il lie done.
Apple Butter Iby requesiJ.-Cider from
sweet apples will make bette, article, bat
if il cannot be obtained common cider can
be USED Take the cider - it runs from the
press before any fermentation has takea
place, and boil it down in tin or copper
boiler never use iron until 10 has evaporated
fully OF o Ia (. While it is boiling all she
scum that rises must be carefully removed,
and as soon as 1t is thick enough add quan.
tity of good tart apples, pared and cut into
quarters, taking out all the cores Fall the
boiler bali full Of the quarters. Keep SLOW
but steady FIRE, and be careful to ssir the
apples every few moments, to prevent them
from sticking TO the bottom and sides of the
kettle. When the apples have boiled about
fifteen minutes, and have settled down q
little, add more, until the boiler is quite full
enough; now cook to pulp.
Tomato Jelly Take as many nice ripe
tomatoes as you judge will make the amount
of Jelly you are TO prepare, peel them and
cut them in halves crosswise; take out the
seeds and cut the tomatoes in very small
pieces. To every bowl of this sort of pulp
| allow one of sugar and one lemon cut In
slices with every seed removed. Boil in Il
porcelain kettle until quite thick, watching
1t carefully to prevent its burning.
Coffee Cake.-To make one good-slzsd
| loaf take one beaten egg, one half cup OF mo-
lasses. two thirds Of cup Of brown sugar,
enc very small cup of butter, same sized cup
| OF very strong cold coffee, one teaspoonfui
| of cream Of tartar, one scant teaspoo0ful of
| saltratus, one cup Of Taisins; flavor with
Dutmeg, cinnamon and Rllspice: put in
enough flour TO make es thick as pound
| cake.
Cooking Onions. "A very appetizinR way
| to cook onions Is TO boil them in salt and
1 Until luty DSEln W 10 btuucFa uIolu
| the water from them and wrap each onion
| in soft paper; set them side by side into q
dripping pan. lee them bake until done, then
! put into a vegetable dish, and pour rich
/ brown gravy over them. Spanish onions are
especially nice cooked this way, as they have
30 delicate 6 flavor.
| PIncushion A novelty in the shape of g
| pincushion cover is 70 cover thick cushion
/ of medium size with satin, then cover One
| corner with very sheer white muslin. This
| should be cut in the form of a triangle, and
where the muslin ends and the satin begisC
| put q isbot of lace there. The effect is both
| pretty and quite new.
Lemon Shortcske.-M Make q shOrt.cskt
| dough exactly like straw berry short-cske
| While that is baking, CRATE the peel of 6
lemon. and squeeze every drop Of Juice from
IL into the bowl, then take half cup o.
sugar and half a cup of molasses q teacup
full OF water, little lump OF butter and
tablespoonful Of -four. Let this boil until il
is Just about as thick as a boiled custard
! When the short-cske is baked. cut i5 in two
paris and pour the mixture over the lower
one then lay the upper part on this bottom
side up, and cover that also with th'
custard.