The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1884-06-25
Refined.

A Good Way toServe Lettuce. After washing
and looking over carefully. to pour a dressing
over it made by frying out the fat from a slice
of ham, cutting the ham in small pieces before
frying when the fat is at the boiling point, add
a cup of vinegar, let it boil for minute or two,
then pour over the lettuce garnish with cold
boiled eggs cut in rings
Washington Cream Pie.-Two cups sugar four
eggs, piece of butter the size of an egg one
cup of milk, one teaspoonful of cream of tartar,
half teaspoonful of Soda three cups of -four.
Beat the eggs separately Bake in pans as for
jelly cake. For the inside, two eggs beaten sep
arately, pint of milk, half cup of sugar. half
cup of -four, mixed with a little of the milk and
stirred in while the milk is heating. Flavor to
taste. When cold, spread this between the
cakes. This makes two pies.
Raisin Jumbles cupful sugar; three
quarters cupful butter; two eggs, and quarter
eupful sweet milk, with q teaspoonful of baking
powder. Mix we'll together, and add only
enough flour to roll out thin but not at all stiff.
Crate the peel from a lemon and add before
rolling out, and squeeze the juice over some
Taisins; then put three or four of them over the
top of each cake, scatter pulverized sugar all
over them, and bake for ten minutes Do not
let them brown much. Bake on fiat tins, rolled
out as thin as possible.
Strawberry Perserves-To make strawberry
preserves put two pounds of sugar and half a
pint of boiling water into a porcelain kettle.
After the sugar is dissolved and has almost
reached the boiling point put the fruit in; let
it boil until the fruit looks clear; have the
cans standing in a pan of hot water on the back
part of the range or stove skim the berries out,
draining the juice from them as much posi-
ble then boil the juice until it is thick and pour
it over the fruit in the cans. Ii these have been
kept in the pan of hot water they will be all
ready for the hot syrup, and the can may be
closed at once.
Transparent Marmalade.. Cut very pale Seville
or Florida oranges into quarters; take out pulp
put in basin and pick out seeds and take off the
peel. Put the peelS in little salt water and let
stand over night; then boil them in good guam
tity till tender Cut into very thin slices and
put them into the pulp. To each pound marmal-
lade put one and half pounds white powdered
sugar and boil for twenty minutes. If not clear
and transparent in that time boil for a few min
utes longer. Keep stirring gently all the time
taking care not to break the slices. When cold
put into Jelly sweetmeat glasses, tie down
tightly with brandy paper, and over that wet
bladder.
A Nice Pudding-Here is very nice recipe
for queen of buildings, with strawberry me-
ringue: One and half cup of sugar five eggs,
two cups fine bread crumbs, one tablespoonful
of butter, one quart fresh milk, one pint fresh
Strawberries lemon favoring cream the butter
and a cup of sugar. Beat IN the whipped yolks;
the crumbs, soaked in the milk; lastly the sea-
soning Fill pudding dish two thirds full and
bake till the custard is set" Draw to the
mouth of the oven and cover with the straw
O0lLloS Iulou ~ SuSti, UhSii WIN n.Vi'hSuS
made of the whipped whites and the half cup of
sugar. Bake until the meringue begins to color
Eat cold with cream.
Picnic Eggs-Boil as many eggs as you wish
to carry to the picnic. For each halfdozen
eggs take one cup of cooked salmon, using the
canned salmon if you cannot get it fresh; free it
of bone and skin, and chop it fine then cook
one half o cup of bread crumbs in one third of a
cup of milk until they are soft; add the salmon
to the cooked bread crumbs; mix them well to-
gether and season with lemon juice and cayenne;
add beaten egg to moisten, using only what is
necessary to reduce to the consistency of paste;
have the shells taken from the hard boiled eggs,
leaving them smooth and whole; cover these
eggs with the salmon and bread crumb mixture,
and cook until brown.