The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-02-20
Household Hints.

Sally Lunn-One pint of flour, butter half
the size OF an egg, one teacup OF milk, one egg,
two tabespOOnfuls of sugar, one teaspOonful OF
cream of tartar One-half teaspOonful of soda,
one teaspoOnful of salt Bake twenty minutes.
Oyster Pie-FilI shallow pudding dish with
oysters cream, pepper, salt and butter. Let
them stand on the top OF the range or stove I'M
til Just brOiling; then cover the top of the dish
with q rich crust about half an inch thick,
bake until the crust is Drowned delicately.
Serve hot. This is delicious side dish
Soft Ginger Bread-0ne cup of molassee,
one cup of brown sugar one cup OF sour milk,
One-half cup of butter, two eggs one table
spoonful OF ginger, four teaspoontuls OF soda,
two teaspoonfuis Of cream of tartar Make it
as stiff with the -four as you can stir it, spread
II on dripping pan an lnch thick and bake
slowly.
Apple Cream-Peel and core six large ap-
pies, boil them in a little water with Two ounces
of rasins and the grated rind of a lemon, till
quite soft; when cold add glass OF sherry.
Lay the mixture in a pie-dish, beat up the
whites of three eggs with little sugar to stiff
frOth, spread 1t over the apples, and bake in a
slow oven.
Lemon Pie-The juice and rind of one
lemon, one cup of sugar, the yefks of two
eggs, three tablespoonfuls of -four, milk to fill
the plate; line the plate with paste; pour in
this eustard and bake it until it is done; beat
the whites OF two eggs. add four tablespoonfuls
OF powdered sugar, spread over the pie and
brown lightly in the oven.
Open Apple Tart-Stew some apples till
quite soft; take out any hard pieces, beat them
to pulp, and to one-half pound of pulp allow
six ounces of sugar, five eggs and the grated
rind OF a lemon. Heat all these well together
and then add gradually FIVE ounces of melted
butter. Line dish with puff paste, pour in
the mixture, and bake il at once.
Bread Griddle Cakes-SoaE small bowl of
bread over night in milk. In the morning
mix half cupful of flour, into which is put one
and one-half teaspoonfuls of baking powder
with one quart of milk, three well-beaten eggs
and a little salt. Beat up the bread with this
batter until it is very light, and fry a delicate
brown. The batter should be thick.
Patty Crusts-Roll out the dough to a
thickness OF a quarter of an inch in square
shapes; cut out the patties with the cake-cut-
ter, place them on cake pan, which must not
be too thin and must be wetted with water
Take one egg we'll whipped and few drops of
milk. With brush color the tops without
touching the sides; then with smaller cutter
mark the patties, but not too deeply in the
center, and put in an oven hot enough to
roast a chicken. When cooked take out
the centers with. knife and use them as
covers.
A Rich Baked Apple Pudding-Stew some
apples with sugar to taste, o few currants
some chopped up almonds, a little mixed peel
cut fine, and a pinch of ground cinnamon.
Make a crust as for an ordinary pudding,
grease the pudding basin, and sprinkle with
brown sugar and cinnamon, line it with some
OF the paste, put some of the fruit ct the bot
tom, then a layer of paste, then another of
fruit, and so till the basin is full, finishing
off with the paste; sprinkle the top with sugar
aud cinnamon and bake il. IL will turn out