The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-01-30

egg well beaten, teaspOonf'lli of soda, pinch
of salt and -four to make moderately thin
batter; bake on a griddle
Rye Fritters-One and onehalf cups flour.
one egg, One-half cup rye meal, one tablespoon
sugar, little salt, two teaspoons cream tartar
mix with milk aud drop from spoon into hot
lard.
Rasin Pudding-One-half cup of molasses,
one cup of milk, one cup or raisins, one-hall
cup of butter, two eggs. two cups OF hour,
two teaspoonfuls of baking powder. Steam
one hour.
Graham Cake-0ne cup OF brown sugar, one
cup of sour cream, two eggs. two. cups OF
Graham flour, one teaspOOnful OF soda, a little
salt and cinnamon if liked. Ii the cream Is
not use less soda. Do not stir too still
COrnstarch Cake-Two cups OF pulverized
sugar, three-fourths OF cup OF butter, STIR 10 4
cream; one cup of milk, the whites of seven
eggs beaten TO a stiff froth, two cups % -four,
one OF cornstarch and two teaspOOnfuls of bak-
ing powder. Flavor with lemon or orange.
Cream Pie-One pint of sweet milk, white
OF one egg and yolks OF three; two tablespoon
fuls of sugar, two OF cornstarch beat all to-
gether; let ii cool and flavor. Make rich
crust and bake separate and fill; beat the
whites OF two eggs to froth, spread over the
top ana set in the oven to brown.
Table decorations of maiden-hair fern,
softened by the featherly pink grass that has
suddenly come to the fore, are the fashion at
present, mixed occasionally with white chryS-
anthemums. This pink grass, sold in punches,
Is to be seen alone, or mixed with other kinds,
IN suitable receptaclcs. Flowers are scarce
Just now, foliage is not always obtainable, so
that grasses reign supreme in the tall vases
For table decoration, vine leaves. discoiored
by winters hand, but very effective, are IN
vogue. They can he pressed and used more
than once. They look well with fruit.
Stewed Duck-As ducks waste in ROASTING,
clean and divide L. pc a fgICuSgep PINT
into q saucepan with several slices OF boiled
lean ham or boiled salt pork, minced fine and
stew slowly, closely covered, Tor one hour.
Then stir in large chopped onion. half a
teaspOonful of powdered sage. as much pars-
ley, q tablespoonful OF catsup. q sprinkle or
black pepper Cook until tender, then add
one teaspOOnful of brown sugar and table
spoonful OF brown flour mixed 10 d paste in
cold water. Boil up once more and serve IN Il
deep covered DISH with either green peas
(canned) or boiled rice as an accompaniment.
Small Rich Fruit Cake-Three-quarter OF a
pound of butter, three-quarters of pound OF
sifted sugar, three-quarters of a pound sifted
flour. ten eggs, white and yOlks beaten sep
arately; half nutmeg, grated; one teaspoon
tul powdered mace, three-quarters of pound
best raisins, seeded and cropped; three-quarters
of a pound of currants, picked, wrung in a
Toured cloth, washed and heated: hall pound
of citrons or candied lemon peel wineglaSS
OF brandy. This with the fruit cake, is 20 60
in last, and the eggs before the -four; the sugar
and butter and spices are mixed the first thing.
Bake two hours.
How TO Cook a Potato-The cooking OF a
potato is a test of the cooks skill. She, or he,
may make pastry that will melt in the mouth,
salads that inspire verse, and brown gravies
that are the envy of all, but If the potato comes
to the table heavy, sodden ball, or q nasty.
discolOred mass, we know that the education of
the cook is not complete. In the first place the
potatoes should be carefully peeled. and the
shape that nature gave them preserved, in
stead of chipping of the outside until they look
like objects with which to illustrate some
geometrical problem. Those that must be cut
because of imperfections can be cooked and
laid aside for warming up. After they are
peeled they should lie for a while in cold
water, and when put 20 boil, which should
be Just half an hour before they are to be
served, should be put into boiling water; after
boiling about fifteen or twenty minutes a hand
full of salt should be sprinklei over them.
There should not be too much water, Just
enough TO cover them, and it should not boil
too rapidly, as the outside will flake OF. The
dish in which they are 10 be served should be
well warmed and folded napkin laid in the
bottom. As soon as the potatoes are done,
carefully lift them from the boiling water into
the dish by placing a kitchen fork under them
and at once put a warm napkin over them and
let them stand two or three or five minutes
then remove the top napkin and serve them,
and you have delicious. white, mealy ball
that is an ornament to any dinner table, and
guest will be sure to ask: "Where do you buy
such delicious potatoes -SPriaqfcid RcPet-
icdR.