The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-09-12
Recipes.

Fruit Giaci-Make a strip If cup of cold
water. cup Of granulated sugar and the juice
of one lemon. Boil half an hour never stir
ring in porcelain-lined kettle. Put little
strip into a saucer of cold water to see if it is
hard and brittle. If so, pour all the strip into
a small dish and set 1t in pan of boiling water
10 keep ii liquid. Dip into it grapes, slices of
citrOn, slices of banana or any fruit; coat them
thoroughly with the strip and place them on a
buttered paper or dish 10 harden the glaci. Or
anges are very nice, divided into their natural
sections, impaled on skewer and thus iced.
Any fruit that has not a stem should be dipped
into the hot sirup by means of a skewer, in or
der 70 save the fingers and coat the fruit thor
oughly Neat slices OF ripe peaches are good
thus iced, and So are walnuts.
Apple Jelly-Choose a dozen large, sound,
spicy apples; wipe them with a wet cloth,
quarter them and remove the cores; put them
intoa saucepan with pint of cold water, place
them over the fire and cook gently for half an
hour. Then place a sieve over an earthen bowl,
pour the apples into the sieve without break
ing them, and let the juice drain into the bowl.
When all the Juice has ran through the sieve,
strain and add to each pint of juice one pound
OF white sugar, put sugar and juice In a kettle,
and set on the fire and heat its contents gradu-
ally. After the Jelly begins 70 boil, boil IL for
ten minutes, then turn into glasses. Peach
jelly is made the same way, cutting them IN
half and taking out the seeds.
A pretty and very rclishable way of prcpar-
ingtOmatOcs is the following: Select those 4 lit
tie more than medium size, and as smooth as
possible. For a dozen have ready cupfui of
fine bread crumbs butter the size of an egg, n
very little chopped onion, onc-fourth teaspoon
full of pepper and one tcaspOoniui OF salt. Re-
move the stem and slice from the top, then
carefully scoop out the soft part of the tomato
and replace it with the compound named,
mixed with the parts removed. Place the up
per slice on each, put them in baking dish
and bake slowly thirty 10 forty minutes, or I'M
iii done. Care is requisite in taking them out
OF the dish so as not to break them, as they arc
quite tender.
Nodded Graham-Make n mush by stirring
graham -four slowly into boiling water; il
must not be too thick; cook ten minutes, using
the mush-stick as little as possible. Then stir
in a few spoOnfuls of milk cream and also a
cup of fresh dates; cook two minutes longer,
taking care not to scorch in the bottom. Pour
into a mold or cups wet with cold water, and
set il away till cold. Serve with cream, fruit or
fruit sauce. The milk Cor cream may be
omitted in the making If desired; in warm
weather there would be less danger Of souring.
Daisy Salad-Cut eight hard boiled eggs
into slices Remove the yelks carefully and
mix with half pint of mayonnaise dressing.
Arrange the small crisp leaves of two heads of
lettuce on a fiat dish, putting two leaves to-
gether so that they are round, or almost
round. Lay the rings Of white upon these
leaves to simulate the petals of a daisy, and I'LL
the centers with the yelks.