The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1884-11-09
Recipes.

Raisin Cool1ies.-Two eggs one cupful Of
lgar one-half cupful of butter, one cupful
hoped raisins, one-half cupful of milk, one
of cream of tartar, aS-oIf1-nalf tea
ooonful of soda, spice.
Apple Snowballs- Boil quarter pound rice in
H4isiI IA 5.nU Ot milk half hour, then strain it
off; pare and core the apples without dividing
them; put small quantity of sugar and Glove
into each, then put crust of rice around them
and tie each apple in cloth; boil for three quar-
ters of an hour; remove the cloths and serve.
Graham Pufs-Graham puffs for breakfast
are richer and great deal nicer than the plain
gem; take one pint of sweet milk, one pint of
Graham flour, half a teaspoonful of salt, and one
egg, beat the egg, then add the milk and then
the -four gradually, beat it very briskly for four
or five minutes, then pour into buttered gem
pans; bake In hot oven.
Currant Cake.-A small currant cake, to be
eaten fresh for tea, is made of half cup Of but
ter, one cup of sugar, beaten together, two eggs
half cup of sweet milk, one and one-half cups
of flour, one teaspoonful and half of baking
powder; stir in one cup of well-washed, drained
and dried English currants if they are not quite
dry sprinkle little -four over them.
Picked Apples.-Pare peck of sweet apples
but leave them whole; take three pounds Of
brown sugar, two quarts of vinegar, onehalf
ounch each of cinnamon and cloves mix tngathSr,
boil part with the apples till they are tender, but
not broken. Then take them out, b5at the re-
mainder of the vinegar and sugar well together
and pour over them. Seal up the bottles till
wanted.
| Walnut Ketchup.-Take the fresh green shell
from 200 walnuts when they are ripe enough to
| shell: lay them in deep pan sprinkle each
| layer with salt; let them stand week, stirring
| them each day with wooden spoon; then strain
| through sieve ana measure the liquor into q
! saucepan and to each pint of liquor add a quar-
! ter of an ounce of bruised ginger and quarter
| of an ounce of mace and small piece of garlic.
Boil these together twenty minutes set to cool
! and bottle for use.
| Unfermented Wine.-The following mode Of
manufacture is given by person IF
| who says the wine Is I'D
| are no headaches 81 Mas
| them, then press them Fill bouoles with thu
| juice, and set them on wooden base in a boiler,
| and surround them with water to the necks.
| Then boil them ten minutes, and from one bottle
| fill all the evaporated parts of the rest, and cork
| while hot. A good drink is made of one part
with two parts Of water, with sugar. lemon and
| ice.
| Nice Desert.-A nice desert for plain dir
ner is made in this way: Make some pie crus.
which will be delicate without being greasy,
| it out thin, but see that it is even and that
no spots where it will break. Cut it in strips o.
squares that will hold spoonful of jam, then
| double them or fold them together, wet the
edges with the white of egg, or if you take
great care in pressing them together, little
| water will answer well Fry them in lard that
| is heated to the boiling point Sift powdered
sugar over them. They may be served warm or
| cold as you prefer.
Chow Chow-Take 100 small cucumbers, fifty
large green bell peppers half a peck of small
string beans, half peck of small white onions,
half bushel of green tomatoes, and two large
heads of cabbage. Remove all the seeds from
| the peppers, slice and salt all down over night;
| next morning wash IN cold water let them drain
well, spread on a cloth, and mix through it one
pound of mustard, one pound of white mustard
seed four ounces of celery seed, and one ounce
of whole allspice. few of the peppers should
be red as it looks better through the mass, and
the onions. if very small, leave whole After
mixing well, put it in kettle and cover with the
best cider vinegar. After it begins to boil let
bo IEo bottle of salad oil II helms to keen i
| but it can be left out.