The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-01-27

pepper This extracts jnice; keep beef in it
a week boil slowly Eve hours; serve cold at
luch or tea.
Corn Pones.-One quart meal, sifted; one
pint sweet milk lard, size of hens egg; lit
tie salt. Mix well with the hands, shape
into pones and bake brown. Do not make
the pones too large. This dough is too stiff
TO be used with spoon. No eggs used.
Salmi of CheeSe-Salmi OF cheese is made
by placing pint of milk upon the fire and
added to it TWO tablespoonfuls OF grated or
finely crumbled cheese. After this has been
boiled full minute stir into il a tablespoon
full of potato or wheat -four 1.-THE former IS
preferablel that has been wet with milk.
Add n saltspoonful of salt, and something
like the same quantity of mustard. As soon
as it boils up thick remove. add table
spoonful OF butter, and serve. This is dainty,
digestible, and far more agreeable than q
Welsh rarebit. A hint of cayenne pepper in
it is much liked by gourmets.
flashed Wild Ducks.-Take the remains of
cold roast wild duck that have been under
done and cut them into small pieces Dredge
theie we'll with -four and put them into a
stew pan with a gill of water in which has
been dissolved half a teaspoonful of fluid
beef. adding a tumbler of port wine, table
spoonful of Worcestershire sauce, and sea-
soning to taste with salt and cayenne. Set
the stew pan where the contents may sim
"
hour. Then take out the pieces and place
them upon nicely Drowned toast. Boil and
skim the sauce TO the consistency of cream,
pour it over the whole and serve at once.
Corn Bread Mrs. Marion Kinney, Of Iron
County, Missouri, gives the following, which
she says is very light and sweet and. eaten
by guests at her table, is pronounced equal
to Boston brown bread. Take one quart OF
sweet milk, half a teacupful of molasses, one
teaspoonful each of soda and salt, six tea
cupfuls of cornmeal and two of Graham
-four. IL put into tina oven at 10 a. m. il is
done at II, and wrapped in a towel. is nice
for dinner. If any is left with flannel
wrapped over the towel, it is still warm and
good for supper. 1t must be baked slow,
with good fire. Mrs X. SAYS this is the
best corn bread she has ever eaten, after liv-
ing thirty years among people who snbsist
largely on cornmeal, cooked in many differ
ent ways.
In the Kitchen.-A Columbia correspond
ent sends the following: Allow me to give
you two Old-fashioned recipes, such as the
Old time Southern colored cooks used. They
used in my family every day, and every
one Acknowledges the bread to be excellent.
In the first place use only white cornmeal.
l have seen the yellow cornIneal used in New
York, but in the South and West yellow
corn is only fed to stock. The first is what
call Corn Mullins. Ingredients: cornmeal,
u.
and lard. Ny cook often leaves out the egg,
and the mullins are excellent. One quart OF
meal. sifted; heat the egg, yolk and white
separate, salt, small pinch Of salt; one pint
of milk and teaspoonful OF soda. Beat all
together we'll in bowl, then stir the meal IN
gradually till well mixed and add desert
spoonful or little less of melted lard. Have
muffin rings or mould hot, creased enough
to keep bread from sticking, and drop batter
in with spoon bake quickly and serve hot
Experience will soon tell if the batter is too
stiff.
Cream Cakes.-There are cakes and cakes
but the favorite variety for supper after a
DAY of feasting is one that i known by but
few out of New England, ana is called a
cream cake. Sift twice two teaspoonfulls Of
baking powder with three teacupsful of
-four. Beat until light two teacupfuls sugar
with one. half cup of butter: then stir into
the sugar and butter one cupful of sweet
milk, next the flour and teaspoOnful of
lemon. Beat the mixture thoroughly, and,
| lastly, add the whites of four eggs that have
| been whisked TO a light, sti IF frOth. Bake it
in either two or three shallow pans. accord
ing to taste To make the cream: Pour over
| two tablespoOnsful of gelatine six table
| spoonSful of boiling water. When this Is
dissolved strain it, and add eight tablespoons
| full of pulverized sugar and teaspoonful of
I0Se-Water. Beat il until light and creamy,
/ anu set IL away 10 become quite COlO- IL THIS
! part of the cake is made the day before, it is
! all the better. Spread the cream between
| the cakes, and If only two layers are made it
/ may be smoothly and thinly arranged on
| the top of the uPpe pne; sugar may then be
sifted over 1t Just as II goes TO the table to be
! cut and served.
Grilled Lamb.-Put a shoulder of lamb
| into boiling water and set it over good fire.
! When it has bold for two minutes remove
! it where 1t may simmer very gently for from
! half TO three-quarters of an hour; then take
| it out and slash or score it with a sharp
| knife, both ways, making the cuts about an
/ inch apart and deep enough to reach nearly
! to the bone. Now have some bread-crumbs
made of day-old bread and seasoned with
salt and pepper and little parsley, thyme
and marjoram. Now brush the yolk of an
egg over the scored lamb aud sprinkle
| the bread-crumbs upon it This done, see
! that your fire is clear and bright, then place
your meat over it, and brOil TO delicate
| brown, capital for this dish may
| be made as follows: Mix quarter of a
pound of pulyerized sugar with half salt
spoonful of cayenne pepper. Put this in a
| saucepan and pour over it a tumblerful OF
| good white vinegar. Set the saucepan
| where the contents may simmer, and as soon
the sugar has dissolved add a glass of Jer-
! sey claTet. When the sauce has simmered
! fifteen minutes longer il is ready for use. II
| should be served hot, and sent TO table in a
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