The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-04-22
Recipes,

Salt Pork Fritters-Cut the meat thin
and freshen it, fry it delicately and then
dip into batter prepared as for griddie
cakes; fry each one delicate brown and
serve with sour apples sliced and fried in a
little of the pork gravy.
White Cake-Tne whites of four eggs
well beaten but not still, two cupfuls of
sugar, one-half cupful of butter, one cup
full of sweet milk, three cupfuls of flour,
three teaspoonfuls OF baking powder; mix
well and bake carefully.
Water Cakes-Take one pound of sifted
-four and dessertspoonful of butter, rub
the butter we'll into the flour, mix it with
cold water, add saltspoonful of salt, a
teaspoonful of sugar. roll the paste out
very thin, cut into cakes and bake them in
quick oven.
Bowl Cake-One pint bowlful of sugar,
one pint bowlful of raisins stoned, one
bowlful of sweet milk, three bowlfuls Of
-four, one cupful or molasses, one-half
bowful of butter, one teaspOonful of soda,
add spice OF all kinds, mix well and bake
carefully; this quantity makes two loaves.
Corn Bread-One quart of corn meal,
one pint of -four. one pint of thick sour
milk, one egg, two tablespOonfuls of mo-
lasees, one teaspOonful of soda; mix all
together, adding the white of the egg
well beaten; last, steam one hour in a
two-quart pail, and bake ten or fifteen
minutes to brown.
Jumbles-One cupful of butter, three
cupfuls OF sugar, four eggs, one teaspoon
ful OF baking powder, mix with milk and
roll out very thin; cut into small cakes
just before removing them from the oven,
shake over each cake coarse sugar, watch
them carefully and remove them from the
oven when delicately Drowned.
Light Breakfast Bread-0ne quart of
milk, three-fourths of quart OF flour. half
yeast cake, dissolved; heat one-third of
the milk and scald with it half pint of
the flour and a desertspoonful of butter !;
when this batter becomes cool add the re-
mainder of the yeast, half a tablespoonful
OF salt, hall tablespoonful of sugar and
flour enough to make it quite stiff; knead
it smotth and leave it to rise all night.
This quanty will make two small loaves
and pan of small biscuit.
Orange Pudding-Peel and slice four
large oranges and place them in a pud-
ding-dish; sprinkle over them one cupful
OF sugar, beat the yolks of three eggs,
one-half cupful of sugar, three table
spoonfuls of cornstarch together, and add
one quart of boiling milk; stir it care
fully until il thickens and let it cool be-
fore pouring over the oranges; beat the
whites OF the eggs stiff, brown 1t a little
in the oven and drop it by spoonfuls on
the custard; serve cold with delicate
cake.
Meat Pie-Line deep baking dish with
paste rolled quarter of an inch thick /;
take any cold meat, cut it in small pieces
and fill the dish nearly full should the
meat be very lean, add large piece of
butter, pepper and salt; add as much
water as the dish will hold, shake in con-
siderable flour and cover it; finish the
edge with a roll and cut openings in the
upper crust for the steam to escape. If a
medium-sized pie, bake on hour. Any
kind of cold roast or boiled meat is good
used in this way, and mixture OF veal
and pork makes delicious pie.
To Broil Sleeps Kidneys-TaLe a sharp
knife and cut each kidney open length
ways, but do not separate them; skin
them and put a tiny skewer under the
white part of each to keep them fiat; heat
the gridiron little. rub it over with but
ter and place the kidneys on il, open part
down, and broil over a clear fire; broil
carefully on both sides, season with pep.
per and salt and put piece of butter in
the center of each and a few drops OF
Worstershire sauce, and place each kidney
on a piece OF well-buttered toast; they
must be served as hot as possible. Pigs
kidneys are prepared in the same way.