The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-02-22
Household Hints.

Brown Bread-Two cups of sweet milk,
one of sour, two cups of Indian meal, Que
of -four, two eggs, well beaten, two table
spoonfuls molasses, one teaspoonful soda.
Steam three hours.
Feather Cake-Stir one cupful of white
sugar and one tablespoonful of butter to-
gether very light, then add one egg, two
cupfuls of sifted -four, one tesspoonful of
cream tartar and half teasDoonful of soda.
Soft Gingerbread-Take one egg. one CUP.
full each of sugar, molasses and milk, half
a cupful of butter, one teaspoonful of GIN
ger, two of Boston yeast powder, one qdart
OF flour and little salt; mix soft and
bake in shallow tins.
Cream Ple-Stir to a cream half q cup of
sugar and one teaspoonful of butter; add
two well beaten eggs, two tablespoonfuls
of -four and two cups of milk; mix all
well together and flavor with lemon. Bake
as you would cusfard pie.
Hop Yeast-Steep a good handful of
hops; crate six good sized potatoes, pour
boiling water on them and stir well, then
pour on the hop water; add half cupful
OF salt and the same Of white sugar; let it
cool and then add some yeast to start il;
let it stand in warm place, but not too
warm, till 1t rises, then put in tight jug
and set in the cellar with q heavy weight
upon it,
Chocolate Marble Cake.-Ons and one
halt cupfuls Of sugar, One-half cupful Of
butter, .one egg, one oupful of milk
one teRspoonful of cream tartar, one
bali teaspoonful soda. Flavor with va
nilla. When miKsd well take half of If
into another dish and stir into it one
square of melted chocolate. Have your
tin ready and put in a spoonful of ligh.
and dark alternately,
Fig Cake-0ne cupiul OF sugar. one.half
cupful OF butter, three-fourth cupfuI of
sweet milk, two cuptuls of -four, one tea
spoonful of soda sifted with -four. Beat
well together and add the whites of three
eggs beaten stiff. Bake In three tins.
Filling: One-haf pound OF figs chopped
line, one cupful OF sugar, one cupful of
water. Boil until soft, and when cold
spread between layers Of cake,
Fruit Cake-Take two cupfuls OF dried
apples and one of raisins, or another of APP
pies, as is preferred, and put them on the
back OF the stove to simmer, in one cupful
OF molasses and some water. Let them
stew till done, then cool. Take one cupful
OF sugar, one OF shortening, one tablespoon
ful OF butter, one teaspoonful each OF Gin
namon, nutmeg and cloves; one cupful of
strong coffee and two teaspoonfuls of soda;
put these with the fruit, and add -four
enough to mix middling stiff.
Fried Bread-Bsat two eggs until light:
add one cup OF sweet milk and one-half
teaspoonful of salt. Put your frying pan
on the stove with tablespoonful of nice
sweet drippings, and let it get very hot.
Dip slices OF bread into the milk and egg,
and lay them into the pan and fry them a
nice brown, but do not let them burn,
Serve in a hot dish as soon as cooked.
This is a nice dish for supper, and may be
eaten with maple syrup or sugar, or with
jam. 1t is good way to use uD bread
which has become dry, as the milk and
egg will soften it. 1t is particularly nice
in winter.
Salt Fish Souffle-0ne pint of finely
chopped salt fish, eight good sized potatoes,
three-qusrters of cup of milk OF cream,
four eggs, salt and pepper. two generous
tablespoonsful OF butter. Pare the potatoes
and boil thirty minutes; drain the water
from them, and mash very fine. Then mix
thoroughly with the fish. Add butter,
seasoning, and the milk hot. Have two of
the eggs well beaten, which stir into the
mixture, and heap this in the dish in
which it is 10 be served. Place in the oven
for ten minutes. Beat the whites of the
TWO remaining eggs to stiff froth; add a
quarter OF tesspoonful of salt; then beat
into the yolks. Spread this ever the dish
OF fish; return to the oven; let it brown,
and serve hot.
For an italian Salad-Cut some slices of
beef an inch and half thick, or use the
middle rib. Fry it in butter till both sides
are Drowned; then put il in an earthen-
ware baking dish; fry two sliced onions
and bunch of parsley in butter, pour
over the beef, add celery cut into small
pieces, six cloves, teaspoonful of salt,
dIachm OF cayenne pepper and two picked
gherkins, chopped. Pour over 1t a pint of
broth, half pint OF white wine vinegar;
cover up the pan and put it in the oven
for two hours. Then add turnip and a
carrot whole; let it stew two hours longer;
take IL out in deep dish, cut the turnip
and carrot into dice and pour over. After
straining the gravy, which is very rich,
pour it also over.