The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-10-16
snme Gnod Raoinn,.

Scotch CalIe-Take half pound of sugar, a
pound of butter and two pounds of flour. Mix
with the hands, and make into square cakes in
n tin pan, and sprinkle with caraway comfts,
pressing them down with your hand.
Preserved Lemon Peel-Make a thick strip
OF white sugar; chop the lemon peel fine, and
boil it in the strip ten minutes. Put in glass
tumblers and paste paper over. A teaspoonful
of this makes a loaf OF cake or dish OF sauce
very nice.
Green Tomato Sauce-Taxe full-growu toma-
toes while yet green, cut out the stems, and
stew until tender; press through sieve; sea
son highly with cayenne pepper, salt ground
cloves, allspce and nutmeg; boil the pulp un-
iii thick. Worcestershire sauce may be added
if liked.
Ginger Snaps-One cup of brown sugar, one
half cup of butter, one-half cup of lard, one
cup of moasses, one tablespoonful each OF Gin
namon. ginger, cloves and baking powder, one
half cup OF water; flour enough to make stiG
dough; roll them out into round cakes and
bake quickly.
Apple Jam-Select nice winter apples (Spitz-
enburgs are the best,) pare, core and chop;
make strip OF the same quantity OF sugar
fresh lemon and fresh white ginger, not
shredded fine, add apples and boil until the
fruit looks clear and yellow. This can be
canned or not.
Grape Relish-Cut one dozen punches green
grapes, pick ont the decayed ones, make strip
of one quart vinegar and one and a half pints
of sugar. and half an ounce bruised cloves.
Boil until strip begins TO thcken, then put in
the grapes cover TIE kettle, steam in the liquor
until tender, and serve cold.
Cinnamon Rolls-One pint of sweet milk.
one cup OF melted butter, one teaspoonful OF
salt, One-half cup OF yeast two quarts OF flolr;
let stand over night; in the morning add two
eggs and one-half cup of sugar; roll out, cut in
shape and sprinkle with little butter, sugar
n Ii. hon haFae Lu1r
ing.
Lemon Jelly Cake-Take two cups sugar,
one.half cup OF butter, one cup OF milk, three
eggs, three cups OF flour, in which you have
sifted three tablespoonfuls of baking powder;
bake In layers. Jelly-Grate the rinds of two
small lemons or one large one; add the juice,
one cup OF sugar one egg, one-hnlf cup of wa
ter, one teaspOonful butter and one tablespoon
full flour; boil until 1t thckens and thenspread
between the layers OF cake.
Cold Tomato Sauce--Half n peck of ripe to-
matoes peeled and drained through n colander
twenty-four hours, then made fine. Put 10
them one small teacupful Of salt one cup of
sugar, one cupiul OF white mustard seed, one
gill of nasturtium seed, four tablespoonfuls of
horse-radsh, two dozen stalks OF celery
chopped up fine. or half ounce celery seed,
tablespoonful OF cayenne pepper one quart OF
good vinegar. II must not be boiled. Stir well
and bottle for use. This sauce is fit for imme.
diate use.
Spiced Baked Pears-Select handsome,
smoothskinned pears, and pretty-colored ones,
wash clean, and place them in a baking-pan,
and over then, sprinkle one pint sugar and add
a pint of water, then cover with another bak-
ing.pan until tender. Have ready, boiling hot,
one quart good. pure vinegar into which one
quart granulated sugar, teaspoonful each
bruised cloves and cinnamon bark have been
stirred. When the pears have been bottled,
pour over the hot strip. and seal. If care is
taken these pears will, when opened, look nat
ural and tempting.