The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-06-26

flour, one cupfui of milk, two teaspoonfuls of
baking powder; beat the whites of the eggs
and add them the last thing.
Cabbage Salad Chop one-quarter OF small
cabbage, then pour over it this dressing: One
egg, one teaspOOnful OF sugar, one teaspOonful
OF salt, one-half a teaspoonful OF mustard, one
quarter of a teaspoonful of pepper, beat all
well together and add two-thirds of q cupful of
vinegar, put into bowl and place the bowl in
the top of tealSettle OF boiling water until the
mixture thickens. One cupful of cream may
be added when the dressing cools.
SweetDread CrOquettes-ParbOi two pairs of
sweetbreads, cut into small pieces. with dozen
mushrooms; put two ounces OF butter into q
saucepan, and when it bubbles stir in two
ounces of flour; then add gill of milk or weter
and the chopped sweetbreads, and STIR over the
fire until thoroughly heated; remove from the
fire and add the beaten yolks of two eggs, then
return to the fire to set without boiling; season
with salt pepper and sage let the mixture cool,
and form into croquettes. and roll in cracker
crumbs and beaten eggs, and fry in hot lard.
Royal Pudding-One quart of milk, one-half
cupful of sage, two tablespoonful OF butter,
one cupful of granuiated sugar, little salt,
four eggs. four tablespoonfuls of raspberry
jun. Cook the milk and sage together for
half an hour, then add the butter. sugar and
salt, and let cool. When cool add the yolks of
the eggs. well beaten, and four tablespoon
fuls Of wine, and spread the jam on top. Beat
fuls of powdered sugar, spread on the pudding,
and brown delicately in the oven and serve.
Biscuit Glace-Take one quart of cream and
put il on the fire TO heat, beat pound OF sugar
and the yOlks of nine eggs together until very
light, stir into the boiling cream until thick,
remove from the fire and set to cool; when
cold add half a tablespoonful OF vanilla the
| juice OF one lemon and one orange; pour into a
| freezer and freeze, whip another quart OF
cream TO q stiff froth and stir into the freezer;
! fill fancy mOlds with the mixture, pack in
salt and ice for one hour, when il will be ready
TO serve. If the -four is warmed before using
in cake it will be found 10 be an improvement.
COcoanut Soup-Take two pounds OF veal
| from the breast, add salt and three quarts of
water, let it boil until the liquor is reduced
about one-half and the meat falls from the
/ bones; strain IL, and 70 the liquor add one
| cocoanut grated, and let it boil again for halt
| or three-quarters OF an hour. Strain the liquor
to remove the cOcoanut, and 10 the stock add
one pint OF rich milk or cream, a tablespoonful
| of butter, salt and white pepper; when IL boils
| add teaspoOnful of corn-starch; beat the yeik
| of one egg with half cupful Of cold milk, and
| turn into the tureen and pour the hot soupinto
| 1t, mix well, and serve.
Spiced Tongue-Wash q fresh beef tongue
| put into boiling sailed water and boil slowly
| for three hours. Then take it up and remove
| the skin and cut off all the roots. Put two
! tablepoonfuls of butter into a large saucepan
when il browns, add q quart OF the liquor il
which the tongue was boiled half a teaspoon
| full each of ground cloves, allspice, mace, quar-
| ter of teaspoonful of pepper and the same
| amount of salt, one carrot and one onion
| chopped fine, put in the tongue, cover the
| saucepan and let il simmer for an hour, theI
| add head of celery chopped fine, boil half ar
| hour longer and remove the tongue to a fla
| dish, cover with another, place weight OF
| top. Serve cold in thin slices.