The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-03-27
Hou.eh old Recipes.

Sardine Toast-Put a dozen sardines in a COW
cred jar with some of the oil; when well heated
lay them on some toasted bread, shake cayenne
pepper and squeeze a few drops of lemon Juice
over each one. Serve very hot.
Corn Cake-Take one cup of corn meal, one
cup Of -four, one and half teaspoons of bak-
ing powder, half teaspoon OF salt, two table
spoons OF sugar. sifted three times; one table
spoonful of butter, two eggs, well beaten, a cup
and half Of cold water. Have the tin or muf-
hn-rings well creased and piping hot. Bake in
quick oven.
Dreamed Parsnips-Boil tender, scrape and
slice lengthwise. Put over the FIRE with two
tablespoonfuls Of butter, pepper and salt and a
little minced parsley. Shake until the mixture
boils Dish the parsnips, add 10 the sauce three
tablespOonfuls OF cream, in which has been
stirred quaTter-spOonful OF -four. Boil once
and pour over the parsnips.
Bread Fruit Cake-Take two cups of bread
dough, very light add one cup light brown su-
gar. three eggs well beaten, one cup butter one
hall nutmeg. one teaspoon cinnamon, One-half
teaspoon ailspice, one-half teaspoon soda, one
and half cups stoned raisins chopped two Ia
blespOons jelly, cream, butter and sugar to-
gether. After putting in the tins let it rise half
an hour before baking. Bake slow. Better
when a week old.
Fish Cakes-Take two pounds of salt Goldfish
and put into pot on the back of the stove
with enough water 70 well cover it, and let soak
for al least three or four hours Then take the
fish and pick il up fine. Peel two quarts of no.
tatoes and put on to cook in boiling water and
sprinkle the FISH over the potatoes and boil for
half an hour When done take up in pan and
break two eggs over It and mix and mash thor
oughly. Make up in fiat cakes and Try IN hot
lard until very brown.
Caramel Cake-Bake a nice white cake in
three long layers, make filling of two coffee
cups dark brown sugar which is fine grained
and OF good quality; three-quarters cofee-cup
OF sweet cream. and butter the size Of an egg.
Boil. constantly stirring, twelve minutes. Re-
move. cool and add one tablespoon of vanilla.
Strain through a cheese-cloth bag or fine sieve,
a"f heat until thick enough to spread on cake.
Z b filling should taste like maple sugar when
perfect. IL requires care and patience, but will
repay you in the end.
Apple Pie-One coffee cup of sifted -four.
one-third cofee-eup lard and butter mixed with
sufficient ice-cOld water to make a soft dough,
mix with knife, roll thin spread with butter,
fold over three times and roll: repeat this for
the lower crust and three or four times FOR the
upper. Ii should be done as quickly as posi-
bic and in a cool place. Fill the pie pan with
nice tart apples sliced very thin, cover with
sugar and small! pieces OF butter season with
cinnamon and nutmeg, add two tablespoons of
water and sprinkle lightly with -four. Just
before adding the upper crust dip the fingers in
cold water aud moisten the edge of the lower
crust TO prevent the juice from boiling out OF
the pie.
Orange Cream Sponge Cake-Mix, by sitting,
three teaspoons of baking powder with one and
half cups of -four. In a separate dish beat
three eggs until light, add one and half cups
OF white sugar, one-half cup of not water and
the grated rind OF half an orange. Beat all to-
gether and pour into the -four. Stir thoroughly
and bake in layers. Cream one-half pint OF
milk, one egg one teaspoon of corn-starch one
tablespoon Of fourand two tablespoons OF SUI
gar. Heat the milk, beat the other ingredients
together. add AID boil until il fhickens Flavor
with the grated rind of the remaining half OF
the orange. spread between the layers and frost
the top with the beaten white of one egg and
pulyerized sugar enough to thicken. A little
Of the orange juice may be added to the frost
ing If desired.