The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-05-01
Home Recipes.

Berkshire Cookies-One cupful of molasses,
a teaspoOnful of soda; dissolve in a half cupful
OF cold water dessertspoOhful OF salt; Ia
blespoonful of melted butter, one dessertspOon-
ful OF ginger, flour enough TO roll out to the
thickness of an inch. Bake in quick oven Tor
about ten minutes.
Orange Cream Sponge Cake-One and one
hall cups OF sugar. two cups OF flour, 0ne-halI
cup cold water, yelks of FIVE eggs and whites OF
two, the rind and juice of one orange, two tea
spooniuls OF baking powder. Bake IN layers.
Whip one cupful of thick cream 10 a still trOth,
and SUR gradually into it half cupful of pow
dered sugar; CRATE into it the yellow of one
orange rind. Spread thickly between the lay
ers of cake.
Corned Beef Soup-I.et seven pounds of
cheapest cut of cOrned beef be soaked and par
boiled so as to remove the surplus SALT then
simmer slowly three hours. Let the liquor
stand until all the fat rises. Skim of the fat
Add quart of tomatoes, two carrots, two small
white turnips, two onions and four large pOta-
toes, all pared and sliced thin. Let simmer one
hour. Strain and serve the soup hot, reserying
the cooked vegetables for a salad.
Boiled or Steamed Pudding-One eupful of
beef suet chopped fine, one-half cupful OF but
ter, one cupful OF mOlasses, two cupfuls OF
sweet milk some baking powder IN the flour;
make il just little thicker than pound cake;
one cupful OF raisins one cupful OF currants or
one cupful of blackberry jam, one teaspoonful
in "a cloth and boil two or three hours, or put
In pan aud steam three hours.
Pikelets-One and half ounces of German
yeast, a little flour, a quart of warm milk, a
cupful of melted butter and little salt. Time
TO bake, five minutes after the top has bistered.
Make the milk warm and stir it into the yeast
with little salt. Add a sufficient quantity of
flour to make 1t into a batter. Set 1t TO rise for
half an hour; then add cupful of melted but
ter Stir 1t well in, pour it into iron rings pre-
viously placed on a hot plate, and bake them
very lightly on both sides When required
toast them on each side, taking care they do
not burn. Butter them nicely, cut them across,
and put them upon hot plate, serving quickly
and hot
Soup la Francaise-Into a soup pot put a
rump piece of beef about eight pounds a few
beef bones, a knuckle Of veal and three gallons
of water and set to boil. Scum WELL garnish
with two whole carrots, two turnips small
parsnip, some leeks and an onion with three
cloves in it. Cover the soup pot and let boil
slowly for three hours and then transfer the
beef to a stewpan, the fat side uppermost, with
one quart of strained broth from the surface OF
of the pot, and keep till wanted Add to the
contents of the soup not little more water and
let boil Tor another hour. Drain, pare and cut
IN pieces the carrots, parsnips, turnips and
leeks. Put them in a soup tureen over some
toasted thin slices of French bread and little
chopped parsley. Skim of the fat, color
slightly and strain three quarts of boiling broth
over, cover and serve.
Fillet of Beef-Pare or most of the fat and
sinews from a tenderloin of beef: cover with
slices of fat pork and let cook about fifteen
minutes in a bakepan, with sliced vegetables,
parsley, celery and spices, one pint of white
wine, and broth in equal parts. When this is
done take oil the slices of salt pork, haste the
surface with melted condensed beef bouillon
and glace OF bright color for ten minutes
longer. Then take out the beef and put on a
dish. Add little more broth to the contents
of the bakepan, also one-half jar of condensed
bouillOn; let the gravy boil, skim off all tat,
strain and keep hot Cut a few truffies and
mushrooms and one-quarter of a red beef
tongue in long, thin strips lJuhenne lkcl mix
with the sauce pour around the fllet and serve.
Potatoes cut Parsienne fashion and fried
should be served with the fillet.