The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-03-11

diiion TO the IN favored chocolate. Put this
In a padding dish and bake for one hour.
When done, spread the whites of the four
eggs over the top. having first beaten them
stiff, ard added two tsblespoonfals OF
powdered sugar TO them. Set back 10 the
oven ar d brown slightly.
Baked Fish.-This is a good way of cook
ing any fiavorless fish: Cat it in slices or
pieces and make mound OF it on fat dish,
sprInklipg between each layer chopped
herhs ann parsley. cayenne and lemon Juice
Melt or ounce of butter in pan, add one
ounce OF flour and gill OF milk. aDS stir till
/ is very thick. Squeeze on it III lemon
and pour il over the fish. Cover tue whole
with brow ned bread crumbs and C Nok IL in a
good oven till the fish is doue. Keep a few
cruu bs hack to sprinkle over any cracks and
serve on The dish it was baked in. For the
lemon Juice and the crumbs Parmeszn cheese
can be substituted il it is liked.
Turkish Rice Cat into q So ucepan six
cupfuls of stock or broth in which you have
previously dissolved good allowance either
OF tomato paste, French tomato sauce or the
pulp OF fresh tomatoes passed through a
sieve; pepper and salt to taste. When il
hollis throw in. for every cupfdl of stock
half a cupful of fine rice, we'll washed and
dried before the fire. Let the whole remain
on the fire until the rice has absorbed all
the stock; then melt large tablespoonful of
time Of serving, and not before, stir lightly
10 separate the grains, but do this off the
fire.
Deviled Ham.-Slice cold ham, lean and
fat together. and lay in clean frying pan.
Fry gently in the grease that runs from II as
il heats until the lean is soft, the fat clear
and beginning to crisp at the edges. Take
out the slices with a fork, lay on warmed
dish ana keep not over boiling water. Add
-. - t. r.
spooDflls OF vinegar, q small teGsp0Onful of
made mustard. and ss much pepper as will
lie on silver hall-dime. Sir until it bills,
when pour on the ham. Les il stand COW
cred over the boiling water for five minutes
before sending to the table.
Jelly.-Delicious Jelly may be made by
using fruit syrups as 1avoring. The sweeter
kinds need no sugar, and no wine ia necss-
sary when any of them are employed. A
very pretty dish may be made by pilng up
spoonfuls OF raspberry and lime jelly and
heapiHg whipped white of egg upon it.
Tapioca Pudding. In making tapiocs
pudding allow one cup of tsploca 70 a quart
of milk. Soak the tspioca in water until il
is very soft and boil in milk for twenty
minutes. Assoon as it attains q Jelly lis
consistency pour it into cups aud serve it
with n spoonful OF Jelly on top of each cup.
Lemon Cream.-rhi3 Is a nice dessert aud
is made by removing the skin from four
lemons; put this peel into twelve tablespoon
spoonfuls OF water and let it lie there while
YOU squeeze the Juice over eight ounces OF
powdered sugar: beat the yelksof eight eggs,
amp to them add the water with the peel il
it; Staln this through coarse Muslin PIT
this III 3 sauce pan or in a basin, ADD set it
in hot alter above brisk fire; stir it until
il is thics, pour it out into custard cups;
beat the y bites Of The 'gss stiff. AID 'h-ee
~ fr,TS of ~.
top Of the custard with the meringue, set all
the cups in deep dripping pan, aud SCI this
on the crate in the oven until the mer ngue
is Drowned deliCately.