The Indianapolis sentinel. [volume] (Indianapolis, Ind.) 1880-1904, 1885-05-21

Roee water is peculiar flavor for a spyngs.
cake. but 1T Is highly recommended. espec.-
ally If the cake is to be served with ices.
Chicken Fat for Cake-The fat of chickens
is taid by cake-maker of great experience
to be better than the finest butter for making
Is used, cook them without salt, and, there
Will not be the slightest flavor OF fowl.
A Disinfectant An excellent and simple
disiLfectant for sinks and waste pip pes 10 made
by mixing one large tablespoonful of cop.
peras with one quart of boiling water. This
solution is odorless and deodorzss lnstan tly
The copperas may be bought st any drug
gist's for or 10 cents pound.
This receipt for einger-cake comes from an
English cook noted for the excellence of her
work: Put one pound of butter iuto one
pound Of -four; add half a pound of finely
powdered sugar. the rind of a lemon grated
two tablespoonfrls of ground ginger and one
grated nutmeg. Mix them together; then
heat one gill OF sweet milk-or warm it,
rether-stir into it a half teaspoonfui of
bicarbonate of soda. Roll out, cut in square
cakes and bake in moderate oven.
One OF the novelties and luxries of the pc.
Rod Is banana cake. Take one cupful of
butter, two cCpfuls of sugar, one cupful of
water or OF sweet milk, three eggs, four cup
fuls of flour, three small teaspoonfuls Of
baking powder. Mix Lightly and bake in
10y Maho al iClug VI Tic Wullos VI Two
eggs and one and a-half cupfuls OF powdered
sugar. Spread this on the layers, and then
cover quickly and entirely with bananas
sliced thin. The cake may be favored with
vanilla The top shoald bs simply frosted.
Salad Dressing Beat one raw sgg in an
earthen cake dish until 1t is smooth, then
add olive oil, very little at time, careful.
as you drop ii in with the left. When the
egg and oil make thick mixture pour
little vinegar over 1t, then stir in more oil,
and so on in this way until you have the de-
sired quantity OF dressing; season with
lemon Juice, pepper. mustard pickles or
onions chopped very fine, or, with celery.
water .cress, parsley, capers. olives, or with
any flavor you choose. Hard.boiled eggs
may be added also.
The season will soon arrive when the cook
who delights to "labor in her VOCATION can
experiment with fruit; here is one OF the
many ways in which abe may use raspbsr.
ries: Stew the fresh berries. strain the Juice,
sweeten it, and put it over the fire in
porcelain kettle. When ii boils stir in some
corn starch rubbed smooth in cold water,
The starch shoulo be used in the pro portion
Of two tablespoonfuls to one pint OF juice.
When thickened and thoroughly cooked
pour into molds which you have wet with
cold water. Fancy shaped moulds are de-
sirable. Serve with cream and powdered
sugar.
Economical S0et Crust for BAKING If
properly made. this paste will be found
equal &c pastry made from the best fresh
butter. Take some fresh beef kidney suet,
and having removed the skin. proceed to
shred, not chop, the suet in as thin flakes as
possible. For ordinary faky psste the suet
niay be mixed in these flakes lightly in the
four with q knife. adding little salt and
cold water. aud. If at hand, few drops of
lemon juice. The paste then turned out
AID rolled as for rough puff or faky.
If required for better class of pastry,
the suet, after being shred mp, must be
placed In a mortar and pounded to the con.
sisteDcy of batter. adding. If the suet is hard,
few drops Of best i've oil to it during the
process. When reduced 70 the desired con-
eistency, the suet may be used either for
short crust or puff, pastry in exactly the
same way es butter would be employed, and
if properly prepared, will be quite as good,
and far superior to any pastry prepared with
lard.