The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-09-18
Recipes.

Light Cake-Half-cup of butter half-cup of
sugar, three eggs, beaten separately, one cup of
sweet milk, three cups of flour, three teaspoon
tuls of baking powder sifted through the flour.
Pudding Sauce-One cup of sugar, butter the
size OF an egg, one egg; beat the butter and
boiling teakettle, or some vessel of hot water,
and stir until it is like cream.
Blackberry Wine-Squeeze the Juice out Of
fifty pounds of blackberries; strain il and add
twenty-five pounds OF sugar; put in ten-gallon
keg and fill il with water keeping it full as it
works out; add three pints of good brandy.
Lemon Sauce-One teacupful of sugar, one
half teacup OF butter, one tablespoonful Of
-four, all we'll mixed together. Add also grated
rind of lemon and a pint of boiling water.
Boil five minutes. When ready to serve squeeze
into sauce juice of one lemon.
Quick Pudding-Two tablespoonfuls of corn
starch, yelks of four eggs, one-half cup of
sugar. Mix and pour over one quart of boil
ing milk, stir quickly. take of from fire, and
pour into pudding dish; beat whites of eggs
to a froth, and pour on the top; brown in the
oven.
Nut Cake-One cup of butter, two Of sugar,
three of flour, one cup of sweet milk, the
whites of five eggs beaten separately. very
light, one cup of chopped hickOry-nut meats,
three teaspOonfuls of baking powder. Lay
some whole meats of the nuts on the icing Of
the cake.
Wild Cherry Wine-Wash and dry one-uuar.
ter OF peck of wild cherries; put them into a
demijohn that is perfectly clean on this pour
one gallon of the best cognac brandy and two
pounds of crushed white sugar; shake this well
and in one week it is fit for use, and will keep
for years.
Elderberry Wine-Put to six gallons and a
half of elderberry juice, twenty-five pounds of
brown sugar and nineteen gallons of water.
Add halt pint of brewers yeast and let il fer
Have in. al Il h,.n
it up closely; in six months bottle it, and in
each bottle put five or six blanched bitter al
monds. 1t is then fit for use.
French Cake-Three eggs, whites and yelks
beaten separately; two cups of sugar, three of
flour, one OF sweet milk, one-half cup OF but
ter two teaspoonfuls of cream of tartar and one
of soda. Flavor with lemon, nutmeg or
vanilla, cream the sugar and butter, then add
yelks of eggs then the milk and flour, with
the soda and cream of tartar sifted into the
latter dry. Add the whites of eggs last.
Rice Pudding-Beat SIX eggs with twelve
tablespoOnfuls of sugar; then add gradually
two teacupfuls of rice that has been boiled soft
and tablespoonful of butter. Flavor with
grated nutmeg or lemon. Add last one quart
OF fresh milk, pour INTO a baking dish, and
when you put il in the oven cover it so that il
NAV not brown too quickly. Just as soon as IL
is done remove it from the oven; if allowed to
remain in too long it becomes watery, but if
taken out as soon as done it will be firm all
through.
Coffee Calxe-One cup of butter, two of
sugar, one of malasses, five cups of -four, sifted,
three eggs. one cup of strong, cold coffee, one
half pound of currants, one-fourth of citron,
chopped or sliced fine, one teaspoonful Of pow
dered cinnamon, one of cloves, one-half nut
meg, grated. one teaspoonful of soda, good
measure. Good cake-bakers always cream,
butter and sugar thoroughly, sift -four and beat
eggs separately very light. adding the whites
last.
Ragout Pickle-Two gallons of chopped cab
bage, two gallons of green tomatoes twelve
large onions. chopped or sliced thin one gallon
best cider vinegar, one pound brown sugar one
tablespoonful ground black pepper, half-ounce
of tumeric powder, one ounce celery seed, one
tablespoonful ground allspice, one teaspoonful
ground cloves, half-pound white mustard seed,
one gill of salt. Boil cabbage, onions, toma-
toes, vinegar. salt and sugar together until the
vegetables are perfectly tender, then take from
the fire and add the spices. PGt into glass or
stone jars and cover tightly.