The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-05-09

cook it with a quart of beef broth for
twenty minutes; then pour in two quarts
more of beef broth. Put in at the last
moment a pint of small cooked green
asparagus tops, boil a minute, and pour
into the soup tureen and serve.
Tomato Salad-Select with care some
large, feshy tomatoes, fully ripe, and pare
! off the stem side before cutting them in
thin slices. Arrange these slices in a
salad bowl, season with salt, pepper, oil
and vinegar, and serve as cold as possible.
Sour Milk Biscuit-0ne quart of flour,
two cups of sour milk, two level teaspoon
fuls OF soda and two large tablespoonful
of lard Mix with the hand as bread
dough, only not so stiff Roll out about
an inch thick; cut and bake in a moderate
oven.
Fig Cake-0ne cupful sugar, one-half
cupful OF butter, three-fourths cupful of
sweet milk, two cupfuls of -four, one tea
spoonful OF cream tartar and one-half tea
spoonful of soda sifted with the flour.
Beat well together, and add the whites Of
three eggs beaten very stiff. Bake in three
tins. Filling: One-half pound of figs
chopped fine, one cupful OF sugar, one
cupful of water. Boil until soft and when
cold spread between layer of cake.
Ham and PotatoeS--Beat the yolks oftwo
eggs into a little melted butter about two
ounces) cut some thin slices ofcider boiled
ham, dip them in it !; butter a dish and lay
in it a layer of cold boiled and sliced pota-
toes, sprinkle them with pepper and SALT
then put Taper of the pieces of ham, an
other of potatoes, and so on till the dish be
full, finishing with the potatoes. Pour over
this half pint of cream, stand the dish
in the oven and bake quickly.
Eggs Roasted in Their ShelIs-A pan, of
sea sand is necessary, heated long time in
the oven. Prick the eggs each in a small
end with pin or fine penknife, to prevent
them from bursting with the heated air in
side. Put shovel pile OF red hot Goals on
the top of the sand, set it on the range in
its pan. After few minutes scrape the
sand aside from under the embers to in
sert the eggs, on end, cover with leaves
and then with the sand and hot embers.
Roast eight minutes. They should be as
smooth as velvet inside.-Phaddelphi Led
ger.
Peaches and Gelatine-A delicious des-
sert is made of canned peaches and gelatine
in this way: Soak one-half cupful of
gelatine with a cup OF sugar and dozen
halves from a can of peaches Tor one hour,
tllth pun Ou q cup VI OOAlluS WtttCl anu
pass all through a strainer. Be sure to
stir it all over the fire until the gelatine is
dissolved. Set it aside to cool, and when
ready to CONCEAL have ready cup of rich
cream; whip the cream until light, add a
pinch of soda and stir it into the gelatine
quickly, one spoonful at time. Turn
into a mold wet with cold water, and set
IN a place to harden.
Beef Broth-Place in pot four pounds
of soup beef with two gallons of cold wa
ter and two tablespoonfuls of salt; let boil
slowly, and after removing the scum add
an onion, with three cloves stuck in it, a
few carrots and turnips, stalk of celery
and Glove of garlic, and partially cover I;
from time to time add little water, to re-
place that evaporated, and let simmer for
five hours; color slightly with few drops
of caramel, skim the fat and strain through
napkin, and the broth is ready for the
table. To save time and trouble and the
risk of the broth being burned, it may
also be prepared by obtaining jar of beef
bullion, which contains all the ingredients
of beef broth, and after heating one gall
ion of water pour one jar of the bouillon
in it, and it is thoroughly dissolved boil
for about five minutes, and delicious
beef broth will have been quickly made.