The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-07-17
Cooking Recipes.

Beets-Wash and boil till tender; remove the
skin while hot cut into thin slices and serve
with pepper, salt and vinegar, or with drawn
butter sauce.
Lettuce-Wash each leaf separately, break
ing them from the head; crisp in ice-water and
serve the leaves whole, garnished with hard
boiled eggs cut in slices.
Egg Plant-Peel, cut in thin slices, sprinkle
with salt and let drain for an hour. Dip the
slices in beaten egg, then in cracker dust and
fry brown in little butter.
MolasSes COokies-Two cups of molasses, one
cup each of sugar and shortening eight tea
spoonfuls OF hot water, one tablespoonful each
of vinegar, soda and ginger, flour enough to
roll. Bake in quick oven.
Black Cake-One pound each of -four, butter,
sugar and citrOn, cut fine; two pounds each of
raisIns and currants; twelve eggs, one table
spoonful each of nutmeg cinnamon and mace
bake nearly four hours IN a moderately-heated
oven.
Scrambled Eggs-Rub teaspoonful of butter
with teaspoonful of -four and add to il one
cup of boiling milk; into this put six beaten
eggs; stir until thick, season and pour into q
frying-pan in which has been put tablespoon
full of butter.
Stewed Onions-Seleet small ones of the
same size. skin and throw them into cold water.
After an hour put on to boil; when half done
drain and again cover with water; when tender
pour of the water and add cup of milk, a
small piece of butter, pepper and salt.
Macaroni-Take half a pound of salt pork
and one large onion, both cut into small pieces,
fry brown and add to them one dozen stewed
tomatoes; let simmer together half an hour;
break the macarOni in small pieces and boil
till tender; drain and add to the tomatoes.
Fig Cake-Two cups of sugar, one cup of
butter, whites of eight eggs, three and One-half
cups of flour, three teaspoons of baking pow
Of mil hat " in ialI n
For the filling take one-quarter of a pound of
hgs, seven tablespoons OF sugar, one-half-cup of
water; boil till it forms jelly.
Baked Onions-Select very large ones, boil
half an hour, drain, push out the hearts, chop
ping them fine with a little bacon; add bread
crumbs pepper and salt and moisten with a
little cream. Fill the onions, put into a drip
ping-pan with very little water and bake until
tender in a slow oven, bastIng often with melted
butter.
Lyonnaise Potatoes-For one quart of cold
potatoes cut in cubes. melt lump of butter
the size of walnut in pan, and when it boils
add small onion minced very fine. As soon
as it colOrs little put in the potatoes, and sea-
son with half teaspoonful of salt and salt
spoonful OF pepper. Let them brown lightly,
stirring often, and serve very hot.
Apple and Rice-Peel and core apples, being
careful not to break them, put them in a deep
baking dlsh and pour over them q syrup
made of pound of sugar to a pint of water
boiled till thick; put a small piece of lemon
peel inside the apples and bake slowly until
done, but not broken. Take out the lemon
peel and put any kind of jelly or jam inside the
apples, and between them put little heaps of
well-cooked rice. Serve either hot or cold.
Apple Snowflake six good sized tart apples
in a covered dish, with little water in the bot
tom to prevent their burning, until they are so
tender a straw can pierce them; take off the
skins, scrape out the pulp. mix it with two
(scant) cups of sugar and the juice and half the
grated peel of one lemon; beat the whites Of
four eggs to 3 stiff froth and add to them by de-
grees the apple make a custard of the yolks of
the eggs a generous pint of milk and a half
cup of sugar; when the custard is cold put il in
a deep glass dish and heap the apple snow over