The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-10-09

apples; measured after cooking, the grated
rind OF three good lemons and nine pounds OF
sugar; let it get hot before the sugar is put
in, and cook for half an hour after il begins TO
boil.
Corn Oysters-Grate young sweet corn. and
to pint add one egg well beaten, small tea
cupful of flour, half a gill OF cream or milk
and a teaspoonful of salt; mix well together.
Have ready kettle of boiling fat and drop
the butter into it by sboonfuls about the size OF
an oyster. As soon rs it is nice brown re-
move them from the fat and put them In an
oven on a piece of brown paper.
Corn Fritters-Score a dozen ears OF corn
down the center of each row OF grains: then,
with the back of the knife, press out the pulp,
leaving the hull on the cob. To this pulp add
half apint of milk, the yelks Of two eggs,
little salt, pepper, and II teacup OF flour. Beat
the whites of two eggs stiff, and stir them with
a teaspoonful of baking powder into the fritter.
Fry in hot lard, dropping in teaspoonful at
time.
Preserved Apples-Pare and core twelve
large apples; cut each into eighths; make
strip of one pound of sugar and one-hslf
pint of water, and boil; put in as much apple
as can be cooked without breaking; remove
them carefully when tender; after all are lone
add 10 the liquid one cup OF suaar and boil
ten minutes slowly; flavor with lemon and
pour over the apples, or CRATE nutmeg on them
instead.
eggs one tablespoonful OF butter, one OF -four,
bali cupful of milk, half a teaspoonful OF
salt, little pepper Cut the corn from the
cobs. Mix the milk gradually with the flour.
Beat the yelks and whites of the eggs sepa-
rately, and add them and the other ingredients
to the flour and milk. The butter should be
melted. Bake twenty minutes in two deep pie
plates. This is an excellent dish for breakfast.
Corn and Chicken Pie-Take eighteen ears
OF corn, cut of the grains, season with salt and
pepper. Cut three spring chickens into quar-
ters and parboil with their gizzards and hvers.
Have ready deep baking dish; cover the bot
tom with corn; then put in the pieces of
chicken, dotted with pieces of butter; next
pour over it the water in which the chicken
was parboiled. Season and cover with the
rest of the corn; bake for about an hour
When done the corn on top should be deli
cate brown. This is a most delicious dish.
Preserved Neutrality-suspicious. melons that
are at a perfect stage of ripeness, not hard and
yet not too soft. Peel them, cut them in half
and remove the pulp and seeds with a silver
spoon. Cut them in pieces three inches long,
one inch wide and one-third of an inch thick,
and cover them with pure vinegar for twenty
four hours. To each pound OF fruit allow one
pound of sugar, the rind of one lemon, a little
stick of cinnamon, a few cloves from which the
bud has been removed, and little preserved
ginger. Pour of all the vinegar and cover the
melon with the sugar for twenty-four hours.
At the end of this time pour of the strip that
has formed and set ii on the fire, removing all
the scum that rises, and then put in the melon
and the spices. Let the fruit boil gently until
IL begins to soften. and then take 1t out of the
strip. lReduce the strip until it is quite
thick and pour il over the melon. Put the
melon and the thinly-cut ginger in jars or
glasses; cover with the sirup and seal securely.