The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-02-25

ore that is often neglected, aud many an
otherwise faultless dish has been spoiled by
the sitting of aches from the upper CRATE In
the oven.
Indian Meal Pudding quart of swee.
skinned milk heated TO a scald- and one cup
of meal mixed with tTo thirds OF a cup OF
molss:es; then stir it into the boiling milk;
keep stirring until it thickens; one teaspoon
full Of salt, pour it into baking dish, then
pour over it one pint of cold milk, and spice
to taste. Bake three hours.
Breakfast Dish.-A good dish for breakfast
is made by chopping pieces OF cold boiled or
fried ham just as fine as 1t possible 70 chop
them; mix them with cold mashed potatoes.
an egg or two, little butter or cream, or
both, form into bale, -four them, melt a lit
tie butter in a frying pan, and Blown the
balls. Serve hot.
Gold Cake.-One cupful of sugar, malt
cupful of butter, the yolks OF three eggs aud
one whole egg, half a cupful of milk, one
fturth Of q teaspoonful each of soda and
cream o. tartar, one and thres tourths cup.
fnls of -four. Mix the butter aud sugar to
gather and add the eggs, milk, favor and
-four, in the order named. BaKe the a ne
as silver cake. "A white frosiing is good with
this cake.
Dried Peaches Stewsd.-Wash a pound OF
dried peaches put them in porcelain-lIned
saucepan, with enough warm water to reach
three or four inches above the top OF the
peaches, and let them stand over night to
soak; the next morning set the saucepan
over the IRE, and simmer the peaches very
slowly for five hours, or until they are ten
der; when the peaches are tender add 10
them gill of any good syrup and enough
brown sugar to sweetsn them, aud contince
20 simmer them until 8 good consistency is
attained. Serve them hot or cold.
Boiling Fish.-After washing thoroughly
in oTf rod or1H =ulrf 10 ESh NIT
salt and pepper, and tie in clean cloth
with a sprig of parsley. Cover with cold
water, except in case Of salmon, when luke
warm water must be used to preserve the
color. 4 fish weighing one pound will be
done in ten minutes after the water begins
to boil. Drawn butter sauce. with a hard
boiled egg chopped fine and stirred in at the
last, is very nice for bass.
For good, hot bread cake, take two table
spoonfuls of Indian meal, two OF molRsses,
one not at all heaping, one of soda, one aud
q half teacups of buttermilk, good pinch
OF salt; thicker this until it is about like
thick paste with rye -four; bake in moderate
oven Tor thirty-hve minutes. Another way,
both recommended by 81 excellent author
ity, is TO start with & pint OF wheat bread
sponge. Mix with this two quarts of Indian
meal and water enough TO wet 1t; then stir
in half pint Of wheat -four and table.
spoonful of salt; let this RISE then knead it
for an hour and half.
Spring Vegetable SoSp.-Cut up 3 good
sized onion into very thin rounds and placs
these in 8 saucepan. with good allowance Of
butter. Take Gaze not to let the onion get
brown, and when it is half done throw in
two or three handfuls OF s0rrel, one lsttucs
and small quantity of chervil. all finely
cut; IN ada pepper, salt, lite nutmeg
and *, stirring until the vege' sbes are
nearly Then put in one babespo IN
full of p Dded loaf sugar and about halt
pint Of vegetable stock; boil until the
onions are thoroughly done. Meanwhile
prepare about a doze ard half very thin
slices of bread about ore inch wide and Two
inches long, taking care that they haya a
| crust along one OF their long sides. Dry
| these slices in the oven. When it is time
| to send up the soup, first remove the scam
| from it, then set il 10 boil, aud when it bolts
| take it off the fire ard stir into it the yelks
of two or three eggs beaten up with quar-
| ter of a pint OF cream or milk Ponr this
soup over The slices of bread and serve.