The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-08-21
Some Good Recipes.

Spiced Blackberries-Scaldt the berries in a
strip made of four pounds of sugar to one pint
vinegar; add two tablespooufuls each of CHINA
mon and allSpice, one of nutmeg and a salt
spoonful Of cloves add handful of raisins.
Boil the juice until thick, add the berries and
put into glass cans.
Blackberry Jam-Weigh the berries; put
them in a porcelain-lined kettle, and with
wooden pestle mash them as smooth as posi-
BILE. Add three-quarters of pound of sugar
TO every pound of berries; stir well together,
and let boil twenty minutes after it begins to
boil. Put into glass cans.
Ginger Cakes-Mix we'll together half
pound of flour and six ounces of butter then
add one-quarter Of pound of moist sugar, one
egg, teaspoonful of ginger, and two table
spoontuls of golden strip; stir them all well to-
gether, and drop tablespoonfuls of the batter
on the baking tin, and bake till done.
Tea Cakes-Rub three ounces of butter into
hall pound of -four, warm half pint OF milk,
add IT TO the paste; mix IL well. then add a tea
spoonful of vinegar a little salt sugar and
teaspooniul OF baking powder; divide it into
small cakes and bake; when wanted, cut them
IN half and butter them.
Little Current Cakes-Work three ounces of
butter into seven ounces Of -four add three
ounces OF currants, two ounces of castor sugar,
one egg and "A little milk; stir it WELL add lit
tie more -four, and when it is all well mixed a
teaspoonful of baking powder: divide it into
little cakes, egg them over, and bake on a tin
for about twelve minutes. These should be
eaten as fresh as possible
Blackberry Cordial for Medicinal Purposes
Express the juice from blackberries, and to
every pint of it add three-quarters of pound
OF white sugar To every two quarts of the
juice add quarter Of an ounce each OF mace
allspice, cinnamon and cloves slightly bruised.
Boil these ingredients to rich, heavy syrup,
and add when cold an equal quantity Of French
brandy. Bottle and cork tight
Cream Cakes-Sightly melt two ounces OF
butter; add two ounces OF sugar and two
ounces Of flour, about teaspoonful of apricot
jam, half an egg and a tablespoonful Of cream !:
mix il all up well, and drop small quantities OF
the mixture on baking tin: remove from the
oven when they are light brown. II liked
they can be rolled directly they are baked
while they are still soft. To keep them nice
and crisp they should be put in a closely.shut
tin.
Pens TO Bottle-Gather the peas Of n uniform
size, discarding all hard ones and all very tiny
ones. Put them into boiling water, aud let
them boil fast for n couple Of minutes, then
strain the water on to the pods. Pound these
in II, and what good thick juice can be got from
them mix with water sufficient 10 cover the
peas when in the bottle Boil this with salt for
n quarter Of an hour. Fill the bottles with
peas, and while the water is hot pour IL over
them, When cold tie down well.
Brandy Snaps-Mx pinch OF salt and n
tablespoonful Of grated ginger into one-half
pound OF -four and 10 this rub four ounces OF
butter and the freshly grated rind Of n lemon.
Mix IL to n paste with about two ounces OF
treacle and n few drops Of lemon juice Flour
the pastry board, roll out your pastry ~ thin
as possible and cut IL into rounds with tum.
bier. Bake in moderate oven, and roll round
your finger into cone before IL hardens, which
it very soon does, 40 you must be quick about
H. Keep the snaps in closely shut tin or they
will lose their crispness.
Spritzen-To make spritzen II is necessary 10
have a contrvance through which the batter
must be passed previous TO frying IL ia boiling
lard. The cOntrivance, which Ia cylinder
eight inches long by two and one.half inches In
diameter. is made OF tin, and very much resem-
bles a telescope; IL is open at both ends, and nj
one end there Is narrow ledge all round in.
side on which the patterns are placed These
consist OF flat circular pieces OF tin, with some
shape, such crescent or star, cut out In the
middle and through this the batter is squeezed
by means OF n wooden pestle, with n knob nj
the end made TO fit the tin exactly. A pattern
is placed on the ledge inside the tin, which is
then filled with the batter, and the pestle il
used 10 press IL through the opening, and as the
batter comes out IL is cut of into convenient
pieces and dropped into the boiling lard. To
make the batter put one pint OF water and
one-half pound of fresh butter into a two quart
stewpan, bring il TO the boil take il of the fire
and add gradually one pound OF sifted four
we'll work with wooden spoon, put il back on
the fire. and stir till the mixture il quite stiff
Take il Off the fire, let II stand for a minute
and thon work IN six eggs, one nj a time, and at
the last little lemon juice IL is then ready 10
be passed through the shapes and fried till the
fritzen are nice golden color. This batter
does equally well for beiRnets souffes.