The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-08-14
SOME GOOD RECIPES.

Nut Cske-One cup of sugar, one-half cup
of butter, one and one-half cups of flour, one
half cup of cold water, two eggs, two and one.
half teaspoons of baking-powder, two cups of
hickory or walnut meats.
Jumbles-0ne cup of sugar, one-half cup
butter, two eggs, one cup sour milk, One-half
teaspOonful of soda, one tablespoonful of cara
way seeds, -four enough to roll; form small
round cakes and bake light brown.
Lemon Cheese Cake-One pound of sugar,
one-half pound of butter, juice of three lem
ons grated rinds OF two, yelks of six eggs,
whites of four; beat thoroughly, put in jar
and place in pan of water, and boil till thick;
turn in mold; serve cold.
Vegetable Marrow au Gratin-Parboil two
marrOws, quarter them, drain thoroughly, and
place them on buttered dish; sprinkle over
grated Parmesian cheese pepper and salt to
taste, and little grated nutmeg; lay small
pieces of butter on the top; cover with finely
powdered bread crumbs, bake for twenty min
utes, and serve very hot.
CrOquettes of FOwl-Mince the remains of
cold fowl, carefully removing all skin and bone,
and fry three shallOts in one ounce of butter;
add the minced fowl, dredge in one teaspOOnful
of pounded sugar, and sufficient white sauce to
mOisten 1t; stir to il the well-beaten yelks of
two eggs, and set aside to cool; make the
mixture into balls, dip in egg and bread crumbs,
and fry rich brown.
Tomato Soup-Wash scrape and cut small
of celery, four large onions and two turnips;
put them in a saucepan with a tablespoonful of
butter and half pound lean ham; let them
stew very gently for an hour; then add three
quarts OF brown gravy soup and little black
pepper with eight or ten ripe tomatoes; let
boil for an hour and half, then strain through
sieve; serve with fried bread cut in dice.
Tomatoes PItalenne-Dip some tomatoes
in hot water, peel them, cut them in half and
remove the pips; put little olive oil in bak-
ing-tln, place the tomatoes in il, and cover them
with the following mixture: Two parts
bread crumbs, one part ham finely minced, and
parsley, garlic. basil, thyme and marjoram to
taste, chopped finely, sprinkle with pepper
and salt; pour some olive oil over and bake.
Tomato Omelet-Beat six eggs to a froth,
mix two tablespoonfuls of -four in little water
and add some salt and pepper; peel and chop
very hne four ripe tomatoes. stir this altogeth-
er, put piece of butter half the size of an egg
in frying-pan, heat il very hot turn in the
mixture, then let il stand to brown three or
four minutes, fold it in half, put on a hot plate
and serve very hot.
Tomatoes au Gratin-Dip the tomatoes in
hot water and peel them; cut them in half and
remove the pips; rub baking-tin with garlic,
butter it. lay the tomatoes in it side by side and
fill each half with the following: Two parts of
bread crumbs, one part mushrooms finely
minced, little parcely chopped fine, pepper
and salt to taste; put a small piece of butter on
each. Bake from ten to fifteen minutes and
serve.
Tomatoes Sautees-Cut four ripe tomatoes
into quarters, remove the pips and watery SUBJ
stance; cut an onion into the thinest possible
slices, put these into stewpan with large
piece OF butter, and keep shaking the stewpan
until the onions are cooked, but not Drowned;
then add the tomatoes, with butter and salt to
taste, toss the whole on the fire till the toma-
toes are cooked, which will be in about ten
minutes. Serve on toast or with sIppets of
fried bread.
Braized Leg of Mutton-Line the bottom of
q brazing pan with few slices of bacon, put
in four carrots, three onions little parsley
bunch of herbs, pepper and salt to taste; over
these place a small leg of mutton; cover the
whole with few more slices of bacon and a
few veal trimmings with half pint of water;
stew gently for four hours; strain the gravy,
and reduce to a glaze over brisk fire; after
having glazed the mutton with it send to table;
garnish with braized onions.
Scarlet Beans Saute-Cut two pounds of beans
into shreds an inch and half long. throw them
into cold water with a little salt in it, and let
remain for an hour; drain and put into fast
boiling water with a tablespoonful of salt and
boil very fast (uncovered) for fifteen minutes;
drain in colander, then place them in a stew
pan with two ounces of butter, little chopped
parsley and chives; let simmer gently for ten
minutes, tossing the beans over every few min
utes; add little white pepper and serve very
hot