The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-02-04

balf.tesspoonful of it and put IL in a tUm-
bier with hot water. II pure 1t will al dis
solve without sediment.
Baked Pork and Beans-Soak one Quart
Of pea beans in cold water over night. Ia
the morning put them in fresh cold water,
and simmer them soft enough to pierce with
q pin. being careful not 10 let them boil
enough to break. IL you like, botl one onion
with them When soft. turn them into a
colander and pour cold water through them.
Place them with the onion In bean POI;
ponr boiling water over one-Guarter OF a
pound Of salt pork. part fat and part lean;
scrspe the rind till white; cut the rind in
half-inch stripes; bury the pork in the beans,
leaving only the ripd exposed; mix one tea
spoonful of salt-and one teespo1nful Of
mustard with one quarter OF cup OF
molasses; fill the cup with hot water, and
when well mixed pour 10 over the beans; add
enough more water to cover them; keeO
them covered with water until the last
hour; then lift the prrk 10 the
surface and let il crisp. Bake
eight hours in 8 moderate oven. Use
more salt and One-third of cup of batter If
you dislike pork, or use half pound OF fat
and lean corned beef. The mustard gives
the beans delicious flavor, and also renders
them more wholesome. Many add a tea
spoonful OF soda TO the water In which the
beans are boiled TO destroy the acid in the
skin of the beans. Iellow-eyeG beans and
lima beans are slso good when baked. Much
of the excellence of baked beans depends
upon the bean pot. TX should be earthen
with marrow month and bulging sides.
This shape 10 seldom found outside OF New
England, and is said to have been modelled
after the Assyrisn pots. In spite of the slurs
against Boston baked BEANS" it is often re-
marked that strangers enjoy them a. much
As natives; and many a New England bean
pot has been carried to the exterme South
and West. that people might have baked
kaown ell ~ off nd q IfrT-
tious aud cheap food for people who labor
in the oDen ar.
Lemon and Cream Pie.-To one glass or
cup of milk allow one tablespoonful of corn
starch, the yelks OF three eggs, one Gao of
sugar, the juice and grated rind Of a lemon,
or after grating the lemon peel chop the rest
Of the lemon quite hne; the whites OF the
eggs should be beaten stiff and added to the
rest just before putting it in the oven. Bake
IN one crust.
Boston Pudding-01s cup OF chopped
suet, one cup of raisins stone and chopped,
one cup OF sweet milk, four cups Of ho1r,
one cuD OF mOlasses, one teaspoonful OF salt
! and one OF soda; steam for three hours.
Plum Pudding.-Six butter crackers, roll al
| fine and soaked in three pings OF milk.
| Cream, one.iourth Of cue OF butter with
| one cup of sugar; add half teaspoouful of
| salt, one tees poon fol of mixed spice a0i six
well-beaten eggs Sir it oil into the milk
| and add one pound OF the best raisns Bake
in deep pudding dish. we'll Creased with
| cold butter. Bake very slOwlyin moderate
| oven three or four hours. Stir several times
| during the first hour TO keep the raisins from
| settling. Make half of this recei pt and steam
| it IN pudding mold Butter the mold and
| line it with macsr5Ons
Custafd Pie.-Beat three eggs slightly, add
three tsbiespOOnsfuls of sugar, One salt
| So, fnI q sslt and one saltspoonful of nut
- 80 - a
mi k; strsin into a deep plate lined vita
| paste. Bake slowly, and the mOmet It pu lis
| and knifs-blsde comes cut clean ii 10 done
Potato Salad.-B0il six or eight potatoes
! al when cold cut them in very thin slices; 4
Said bowl must then be rabbsd with half a
! Glove OF garlic some finely chO 1psd chergil
| or psrs ley streHn over the potatoes ia the
bowl, and pepper, SALT oil and vinegar
| poured over the whole. aud we'll stirred the
| quantity OF oil should be in the proDortioa
of one tablespoonful to less than one table
spoonful Of white French vinegar.
! IL has been discovered that the yelks OF
eggs make more delicious decoration for
CAKES than the whites. This is not only n
the inc of the new color craze, butt is more
healthiul. Many persons can not eat tn 2
pure albUmen contained in whites OF eggs,
while the yelks are wholesome II not cooked
too much or too little. Proceed exactly as
for ordinary frosting. IL will harden inst a.
l
good for orange cake, harmoniZing with the
color OF the cake in way to delight the
soul of the esthetic.
Orange Soutile.-Take one quarter pound
of sifted loaf sugar, half pound of -four
half a pound OF fresh butter, the yeks OF Sly
eggs and tablespoonful OF orange Juice. Bss
no all these ingredients we'll together unit
they are very smooth, then heat the whites
of the eg g to q stiff fr0th aud add them Il
the rest. Pour all into a dish, but take care
not to fiji it, ana bake in a moderate oven.
Isle of Wight Pudding. Chop four ouncs
of apple, the same quantity of brea i-crumb'
suet and currants well washed and picked
two ounces caEdied lemon, orange and CT
ron, chopped fine; five ounces pounded l0a
sugar and hale g nutmeg grated. Mix ali to
/ gether with four eggs. Batter we'll aud lou
a tin, put ia the mixture, and place a bat
tered parer on the top and cloth over TN
paper. n you steam it the paper is suit
cient. 1t will Toxic two hours boiling
Serve with hot fruit sauce, made OF steamed
c0rrant Jelly.
Rice Croquettes.-.O One half pound rice
one quart OF milk, one tsacQptul OF suga
and very small piece Of butter, the vel
OF two eggs beaten light and pinch Of SAL
Soak the rice for four hours IN water, draiI
il and out it into basin with the milk ant
salt. Set the basin in steamer and COO
til thoroughly done. Then stir ia care
| fully the sugsT. The yeiks OF the eggs aud th
butter. Flavor With tho Juice of q ires
lemon. A very little OF .he grated rind ma
be added, if desired, but tao much will civ
bitter taste 70 the rice. When cool enoug
to handle form into CrOquettes. Roll iheJ
in beaten eggs and bread crumbs and fry i
boiling lard. When brown take them out
put them in strainer TO dry of the lard
and sprinkle with fine sugar.
FARM NOTES.