The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-10-17

get hot together, and then add the sugar, STIR
ing well until dissolved; cook for half an hour
after it begins to boil; take out the spice bag
when the flavor suits. Then put up in bowls
like jam and cover with paper after it is cool.
1t will keep for years. The apples should be
cooked the day before.
To Preserve Pears and Ounces Together
Pare your ounces, weigh them and allow a
pound OF sugar to one of ounces. Put them
TO cook in just water enough to cover them.
When you can run a broom splint through
them take them out. Have your pears ready,
allowing three-quarters OF a pound of sugar to
pound of the fruit; add the sugar to the
water you boiled the ounces in after it is
dissolved add the pears and cook until tender;
now put the ounces IN with them and simmer
all gently for about fifteen minutes. Seal in
Mason's cans.
Velvet Cake-Beat the yolks of six eggs a
little, add two cups of sugar and beat fifteen
minutes; add the well-beaten whites OF three
eggs tleaving the other three for iciDg), then
one cup OF boiling water two and one-half cups
of flour, with one tablespoonful of baking
powder well mixed dry; flavor with tea
spoonful of lemon extract. Bake in three lay
ers,, and put this icing between. them. Add
10 the three well-beaten whites six dessert
spoonfuls OF pulverized sugar to each egg;
flavor with lemon.
Spiced Pears and Peaches--To every seven
pounds of fruit, allow five pounds of sugar,
three teaspoonfuls each of cinnamon and all
spice, half a teaspoonful of cloves and one pint
OF good vinegar. Make strip of the sugar
and enough water 10 dissolve the sugar nicely
Now add your fruit and cook until tender;
remove from the strip and boil the strip until
quite thick. then pour over your fruit. 1t will
keep for years if put IN self-sealing glass cans
and kept in dark, cool, dry place.
Fox-grape Jelly-Put the grapes in a pre-
serving kettle, and set it on the range where
the fruit will heat gradually, but be in no dan
ger of burning; when all the Juice is extracted,
pour the contents, of the kettle into the jelly
bag; hang it over bowl and let the juice drop
through. On No account use pressure. 1t may
be left over night TO drip. To each pint of the
clear juice so extracted add one pound of gran
ulated sugar Put the sugar in the oven on flat
dishes and let it dry and become thoroughly
hot. Boil TIE grape juice for five minutes and
then add tie hot sugar. Let the strip reach
boiling point, and then remove Immediately
from the stove. Pour in Jelly glasses; seal
tightly when perfectly cold, and keep in q cool,
dry and dark place.
Deviled Oysters-Fifty oysters, four ounces
butter, one tablespoonful lemon juice, one
tablespoonful pepper sauce, two eggs, well
whipped, one pint sfted bread-crumbs. Drain
and dry the oysters, put them in a shallow pan,
pour over them the butter gently melted, with
the lemon juice and pepper sauce; keep the
pan slightly and turn the oysters now
and then for few minutes. Dip the oysters
one by one into the crumbs, then into the egg
and the crumbs again, and let dry for half an
hour Put into the frying pan to the depth OF
two inches, either clarified butter, fine leaf
lard, or a mixture of both, and when very hot
put in the oysters set on wire stand and cook
TO a gOlden-brown color; garnish with sprigs
| of parsley and serve hot