The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-08-07

one lemon to a quart of water, with one lump
of sugar rubbed on the peel, sweeten very lit
tie. This, given in teaspoOnfuls when the
mouth and tongue are parched is ineXpressibly
refreshing.
PURGE of Peas-Wash a quart of peas which
have been already hulled, put them in q sauce
pan with three pints of water, very little salt
and pepper, half an ounce of ham and an onion
cut in slices. Boil until soft. then drain of the
water and rub the peas through a colandar.
Heat again on the fire, adding two heaping Ia
blespoonfuls of butter and pinch of sugar.
Serve very hot.
Clotted Cream-Put a small quantity OF cold
water into rather shallow tin pan, then add
about four quarts of new milk; let il stand for
twelve hours, then place IL over a slow hre.
The milk should be allowed to boil, but should
remain on the fire until the cream forms into
little bubbles, then put the pan into cool
place and leave il till quite cold, say six hours.
Now take the cream of the top with a skim
mer, and the milk which is left in the pan will
be quite good for any purpose, though not so
rich as before il was scalded.
Green Pea Soup-Covera quart of green peas
with hot water and boil, with onion, until
they will mash easily. The time will depend
on the age OF the peas but will be from twenty
to thirty minutes Mash, and add a pint of
stock or water. Cook together two tablespoon
fuls of butter and one OF -four until smooth,
but not brown. Add TO the peas, and then add
a cupful OF cream and one of milk. Season
with salt and pepper and let boil up once.
Strain and serve. 4 oupful Of whipped cream
added at the last moment is an improvement.
Cold-Water Tea, or Russian Tea-This is usu.
ally made by sleeping tea in boiling water in
the usual way and setting il in ice. This gives
the astringency that is pleasant when hot with
cream, but TO many tastes very unpleasant
when cold. The better way 20 make IL is easier
In hot weather and so made iced.tea is posi-
tive luxury. -Four hours before you require
the tea for use Tor over night III you choose nut
four teaspoonfuls OF tea into n pitcher, pour on
10 quart OF cold water, cover and set in the
ice-boI. Ii does not sound as ii good tea could
be made with cold water. but this is the perfec-
ton of cold tea, fragrant without the least bit
ternes and of a beautiful amber clearness.
Sweeten as any other tea. With little lemon
juice and n slice OF lemon floating In each glass
makes this the fashionable Russian tea"
/ Spring and Summer Soup Without Stock
Quarter Of pound Of salt pork. or three large
tablespoonfuls of butter, three large young
/ onions, half a head Of cabbage, three potatoes,
/ half a small carrot, half a small white tumip,
three tablespoonfuls OF -four, two quarts OF wa
ter, six large slices OF toasted bread, salt pep
/ per, one small parsnip. Cut the pork into thin
slices, place these in the soup and let them fry
/ out slowly. Have the vegetables Except the
/ potatoes) cut quite fine, and when the pork Is
| cooked put the vegetables into the pot with IL.
| Cover tightly and let cook very gently on the
| back of the stove one hour. Stir frequently TO
/ prevent burning. Add the water, which should
| be boiling. Let simmer gently for one hour
and then add the potatoes, cut into slices. and
| the -four, which has been mixed with little
cold water. Season with salt and pepper, aud
simmer gently an hour longer. Have the
/ toasted bread in a tureen. Turn the soup on IL
aud serve. \ pint OF green peas cooked in the
soup the last half hour is a great addition.
/ When the butter IL used let IL melt in the soup
/ pot before adding the vegetables.