The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-09-11
Some Good Recipes.

Iced Cake-Make delicate sponge cake and
bake IN deep, square mold; make frozen GUS
tard. Take of the top of the cake and take
out the center. leaving the bottom and sides an
inch thick. Fill with frozen custard; put the
top back. Serve with Montrose sauce.
Frozen Brown Broadcast and dry four
thick slices of brown bread; pound and sift
through fine sieve; boil a pint of cream;
sweeten with half pound of sugar; pour in a
pint of fresh cream and let cool; when cold
turn into a freezer and freeze; when frozen beat
In the brown bread; take out the darker,
pack the tub, cover, and stand aside TO harden
Biscuit Glaces-Put q quart of cream on to
boil Beat half pound of sugar with the yelks
OF six eggs together until very light; stir them
with the boiling cream, and stir over the fire
until it begins to thicken. Take from the fire
and put aside to cool. When cool flavor with
vanilla and freeze. Whip pint of cream very
stiff and stir in the frozen mixture. Fill paper
cases with the biscuit, pack in salt and Ice, and
freeze.
Peach Butter-Select mellow yellow peaches.
Pare and stone. Weigh and to every pound al
low three-quarters OF pound OF sugar. Put
the peaches in a porcelain-lined kettle; heat
slowly. Mash and stir the peaches until per-
fectly smooth, then press through fine sieve;
add the sugar and boil for fifteen minutes, stir
ring constantly Put into small Jars and tie up.
Plum and pear butter may be made in the same
manner.
Orange Sauffie-Cover half box of gelatine
with cold water and soak then add half cup
of boiling water and stir until dissolved. Mix
the juice from a dozen large oranges and
pound of sugar together. Whip a quart of
cream, mix the orange juice and the yelks OF
four eggs together in a tin pan, stand the pan
on ice, strain the gelatne into il and stir until
thick, then add the whipped cream, pour in
ice.cream mold, pack in salt and freeze two
hours.
Summer Pudding-Put pint of cream on to
hnNl Hn0f hn vnll he Of holf
pound of sugar until light; stir them into the
boiling cream and stir until thick. Take from
the fire, mix with a pint of fresh cream, flavor
with vanilla; let stand until cool and freeze;
when hard pack in a mold, take out the center,
fill with fruit waterloo, cover the tor with the
pudding taken out. Pack in salt and ice aud
let stand two hours. Serve with Montrose
sauce.
Peach Geatine-Press half a can of peaches
or apricots through a colander; whip pint of
cream stiff; take quarter of box of gelatine
that has been soaking in two tabiespoonfuls of
cold water and stir it over boiling water until
it is dissolved strain it into the PURGE of fruit;
mix we'll and stand the basin-which should be
a tin One-On the ice or in the snow, and stir
from the bottom and sides until it begins to set
and thicken, then add half of the whipped
cream, mix thoroughly and set away in mold
to harden. IL you dine at evening, do this in
the morning, but not over night. Turn out on
a pretty dish and pour the remainder of the
whipped cream, which you have kept in a cool
place, around the base.
Cream of Cauliflower Soup-Soak a cauli-
flower one hour. Boil slowly in boiling sailed
water until tender. Drain. Reserve a scant
pint of the flOwerets chop and pound the
mainder. Melt three tablespoonfuls of butter,
add one small onion cut fine and one bay leaf.
Add two tablespoonfuls of -four, the mashed
caulihOwer, one teaspoonful of sugar, salt and
pepper Cook ten minutes. Rub through a
sieve. Then add gradually one quart of white
stock When boiling add one pint of milk and
one-half pint of cream. Strain, add the flow
erets and serve. After cooking ten minutes the
bay leaf is removed and the caulifower and
-four added. The milk should be added ac-
cording to the thickness desired.
Cabbage in Half an Hour-Have plenty of
salted boiling water, in which teaspoonful of
soda has been dissolved; plunge the cabbage
in, top downward; leave it uncovered, and let
it boil until tender; that will be, as given in
the timetable, from twenty minutes to half an
hour. Take it out into II eolander drain well,
put into hot DISH put in bits of butter, some
salt and pepper, and serve at once. 1t will be
as delicate as cauliiower, the color will be re-
tanned, and there will not be an unpleasant
odor over the house, such as is always associated
with boiling cabbage. Try it at once, and then
see if the school.kitchen learning has not got
ten several steps in advance of your old meth
DDS Vide drake.