The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-12-04
FARM AND FIRESIDE.

range lettuce, garden and water crosses, rad
ishes, and. il the rabbit was stuffed, cubes OF
the stufIng. Serve with the cruets, and
moist sugar for those who like 70 mix their own
salad dressing.
Savoy Cake-Put the yolzs of three eggs into
bowl with quarter pound OF powdered su-
gar, beat until blended. Add an ounce and
half of flour, an ounce OF corn g.arch, few
drops of vanilla extract; stir all together light
ly. Beat up the white of the eggs very stif,
stir them lightly into the other ingredients
Butter mold, sprinkle it with sugar. put IN
the cake batter. Send TO gentle oven. When
it is done, which will be when it ceases to sput-
ter and make little noises, take IL out OF the
oven and the mold.
Apples With Rice-Butter broad pie dish
and place on it a layer, about an inch thick, OF
cold boiled rice, in which you have beaten up
two tablespoonfuls of apple jelly, ounce or
any other you happen TO have, with thrilling
bit OF butter. Arrange on this bed OF rice
close LAYER of peeled, cored. halved and half
stewed apples $50 that they have kept their
shape, being ste we'd in water merely Pun
this into a slow oven, sprinkle the whole with
powdered sugar, and when the apples are
cooked fill the hollow OF each with marmalade.
Serve hot.
Cooking Veal-Among the endless ways Of
preparing cooked veal is TO mix it with maca-
roni and gravy in mold. Chop two cupfuls
of cold boiled macaroni fine. Mix with beaten
tEI. hlu llut u Dutttftu pldtn VAS
with the macaroni. Inside of this place the re-
mains of cold veal. chopped small, well sea-
soned and moistened with gravy. Spread the
macaroni over the top Of the meat, cover the
mold tightly, plunge it in pot OF boiling water
and boil an hour and a-half. Turn out IN a
platter and pour gravy or drawn butter over II.
Eat hot, with plum sauce.
Peach Cups-Put pint of -four into bowl,
rub into il two ounces of butter add a half
teaspoonful OF salt and a heaping teaspoonful
of baking powder, mix. and add sufficient
sweet milk TO make a moist dough, knead
lightly and quickly roll out into sheet a half
inch thick. Cut into biscuits just the size oil
the top of the cups. Put half of preserved
or canned peach in the bottom of the cup, on
top of that a teaspoonful of some kind OF jelly,
then top of this stand your little biscuit.
Place these cups in a steamer and steam toI
fifteen minutes. then run them into quick
oven for about FIVE minutes TO glaze. Serve
hot in the cups with hard sauce.
Fricassed Rabbits-The best way of cooking
rabbits is 10 fricassee them. Cut them up oil
disjoint them; put them into a stewpan; season
them with cayenne pepper, salt and some
chopped parsley. Pour IN pint Of some warm
water-a veal broth if you have it-and stew il
over a slow fire until the rabbits are quite ten
der, adding, when they about half done
some bits OF butter rolled in -four. Just before
you take itfrom the fire enrich the gravy with g
gill or more of thick cream, with some nutmeg
grated into il. Stir the gravy well, but take
care not TO let it boil after the cream is in, les
it curdle. Put the pieces of rabbit on ho
dish and pour the gravy over them.
Calls Head, Terrapin Style-Cut up pound
of cold boiled calls head into pieces of eoua
size, and set them aside. Put half pound O.
butter in a saucepan and let it melt Beat u
the yolks of four eggs with pint of rich cream
season with salt, cayenne and a dash of nut
meg. Wbisk the butter rapidly, and while do
! inc so gradually add the cream. Do not let tbs
sauce boil, or it would curdle. Add to half {
/ pint of good sherry q teaspoonful of India soy
Add the sauce to this very gradually, whiskinl
all the time. In this heat the calf's head, bu
/ do not the let the preparation more than hea
through. The yolks of hard boiled eggs rub
! bed TO a paste, then worked into little balls
/ are added as each portion is served.