The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-04-04
Household hints.

Battered Apples-Peel, slice and core
one pound of apples; put into a frying
pan about two ounces of pounded sugar;
put them into the oven until done. a
very nice dish for children.
Another Dessert-Cut up three-ouErters
of pound of crystsIlizs ed fruits, removing
all stones or stalks; boil them in a little
syrup, scoop out the center of round cup
cake, fill the cavity with the fruits and
pour the bot syrup over the cake; put
whipped cream round it,
indian Suet Padding -Three-q uarters
pound sust, chopped fine; half pint mo.
lssses, one pint milk, an egg, meal to make
very thin batter, teaspoonful allspice,
ditto ground cinnamon, one teEspoonful
salt little nutmeg, a few Currents or
chopped rasins. Boil or steam three hours.
Serve with melted jelly or butter sauce.
Strawberry Cream-Is very essy to make.
Pass about half q pot OF strawberry jam,
or one pound of fresh strawberries. through
q sieve, whip mp pint OF cream, add the
straw berry juice, sweeten IL necessary, dis
solve g half ounce OF isinglass in little
milk, mix with it, stir we'll together, turn
into q mold and let il set. In warm
weather it will require ice.
American Muflins-Take one-half pound
ceTealine flakes, three ounces sugar, one
hall pint milk, one-hslf tessoontul baking
ounces flour. Nix together the eggs, sugar
and hot butter; then add the ceresline
flakes, milk and baking powder. Pour
well creased molds half full of the batter.
Put in hot oven.
Wheat Gems-Slir two and one-aalf
cuDfuls OF foe graduated wheat slowly
into liquid formed of one capfnl OF water
and one cupful Of milk, seasoned with q
tablespoonful Of SALT then beat rapidly
until The arm is weary, and fill very hot
iron gem pans well buttered, giving the
batter beating while filling, and bake i'm
mediately in hot oven.
Genoa Cake-Cresm, one-half pound OF
butter, and mix it by degrees, eight ounces
Suited sugar, ten ounces -four, One-half
pound rAisins, two ounces candied orange
and lemon peel cut small and We we'll
beaten eggs Beat all we'll together for
some minutes; have ready two ounces of
almonds and one ounce of pistschio nuts
blancked and cut up; add them to the
other ingredients; and lastly, the grated
rind of lemon and one tesspoontul of
baking powder; butter psn, and line il
with buttered paper, the paper to project
about one inch above the rim; pour in the
mixture and bake at once in a cool oven
for one and half hours; sprinkle few
cut-up almonds on the top Of the cake.
Lamb Pot Pie-Take some outlets from
the upper portion of leg OF lamb and
cut them into pie ces about three inches
long and wide; season slightly with salt
and pepper. Let them stew in a very
little water tor half an hour. Ia the
meantime prepare a delicate paste, with
butter and lard In equal quantities, addiag
water gradually enough TO make dough;
when in readiness, the upper crust should
be the thickest. Pat IN the steWed Iamb
with its gravy, some blades of mace, add a
few sliced potatoes aud boiled turnips
cover the meat lightly with some chopped
boiled celery and pieces of butter, or for
the boiled celery may be substituted csuli-
flower seasoned with nutmeg.
Tea Waters Beat six eggs, white and
y0lks separately; add pint OF flour, half
q pound OF sugar and two ounces OF butter
They need no havoring, but little grated
lemon CT nutmeg or powdered chocolate or
cinnamon is not amiss. You need the par
ticOlar bakiDging-iron called water-tongs,
which stamps q pattern on these pretty
csBes. Grease these well, but not too
much, pour in a desertspoonful of batter,
put the irons in the fire for three minutes.
Cut OFF with knife any batter that may
have curled over, before they are turned
out on the dish. II they seem little too
''short," that is If they orumble and break
easily, add few teaspoonfuls of milk, and
the waters will come all right. You can
roll the wafer up with fork, or leave it
fat, as you choose, to cool.-Phlddelphia
Ledger,