The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-01-07
Recipes.


Chicken Salad-For two fowls boiled
and cut up, taking off the skin, use the
velks of nine hard-boiled eggs, mashed
smooth, half pint of sweet oil, half pint
OF vinegar, one -ill of mixed mustard,
hall %teaspoonful of cayenne pepper, one
%teaspoonful salt. and two large heads of
celery-if not celery, a little crisp lettuce.
Chop up the whites of the eggs, and
put over the salad after it is ready forthe
table.
Chocolate MacaIOons-Put three
ounces OF plain chocolate in a pan and let
II melt then work it to Il thick paste
with one pound of powdered sugar and
the whites of three eggs. Roll the mix
lure down TO the thickness of about one
quarter of an inch, cut it in small round
pieces with a paste cutter; butter "A pan
slightly aud dust it with flour and sugar
in equal quantities place in it the pieces
of paste and bake in a hot but not quick
oven.
Cocoanut Cream-One pint cream,
half ounce gelatine, n large %cocoanut,
ten ounces castor sugar. two lemons, a
few drops of cochineal, one glass OF
brandy. Well whisk the cream, add to
it the sugar and white OF the c%ocoaaut,
very finely grated, also the milk OF the
nut and the gelatine. previously dis
solved, then the brandy and juice OF two
lemons. Color a little pink, pour it into
the top OF the mold; when set, pour in
the white cream, and stand OF ice.
Ham on Salad-Well was hand scrape a
ham of about twelve pounds; saw OIL the
knuckle and put it In a large saucepan;
add sufficient cold water to make it swim;
add two carrots, two onions, celery, twelve
cloves, q blade of mace, thyme and four
bay leaves; let it boil and simmer very
slowly for -four hours hen let it get cold
in its own liquor. When cold remove the
rind, trim off the rough fat. cut in thin
slices, dish on salad, garnished with slices
of lemon. beetroot, aspic jelly and parsley.
Almond Cakes-Procure one pound of
ground almonds, to which add two
pounds of powdered sugar, mixing the
whole with the whites OF nine eggs, beat
ing the mixture well with a wooden
spoon for about ten minutes; lay them
out upon wafer paper OF an oval shape
with a tablespoon, put three or four strips
OF almonds upon the top OF each, and
bake in a slow oven; when done break
away all the wafer paper but that which
adheres to the bottom of the cake when
cold, are ready for use.
IOuih 1DthN VI ONNNOAs OhO
pound OF sugar, one pound OF -four, twelve
eggs, two large nutmegs ground, one tea
spoonful of mace, one t~easpoonful OF Gin
namon, one t%easpoonful oil allspice, one
hall ~teasponful OF ginger, grated yellow
rind and juice OF one lemon and orange,
small glass of rose-water, four pounds of
currants, four pounds OF ~raisins; two
pounds Of citron, h~alf-pound each of
sweet and bitter almonds blanched and
beaten TO a paste with rose water. To be
baked in one large loaf it takes eight
hours in a moderate oven,
White Mountain Cake-Three ups
sugar, one cup butter, one-half cup sweet
milk, whites OF ten eggs, one-half teaspoon
full Of soda and one teaspoonful cream tar
tar sifted with the -four, four and one
hall cups -four flavor with essence OF bit
ter almond. Icing, whites of three eggs
and one pound powdered sugar. Flavor