The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-02-18

ter, three-QuarterS OF teaspOonfui OF Salt,
and three well-beaten eggs. Then add
one cupful of cold boiled rice Heat the
waffle iron and grease well before filing
This recipe can also be used for plain
waffies by emitting the rice. Butter end
sugar the waffies after they are baked and
serve them two together.
Mullins Baked on the Griddle-Messure
out three scant cupfuls of flour after slit
ing, and sift with three heaping teaspoon
fuls Of baking powder. Add half a tea
spoonful OF salt, one well-beaten egg and
pint OF sweet milk. Butter the muffin
rings In the griddle and have the latter
hot. Lay the rings on ii and fill them
three-quarters frll of batter. DO not
cook them on the hottest part OF the stove.
When the mullins are done on one side
turn them with The spatula. rings and all,
and slip the rings off.
Chicken Cream Soup-Three pints Of
the water in which a chicken has been
boiled, with all fat removed, one pint of
rich cream, four eggs, one cupful of bread
crumbs, salt, pepper and ceiery-salt. Heat
the water to the boiling point. Boil the
eggs Tor twenty-five minutes and mash the
yelks with bread crumbs, which should
be softened in little milk. Heat the
cream 10 near boiling, stir il gradually
into the eggs and crumbs, pour the MKT
ure into the chicken water and boil tive
minutes. Season to taste with salt. pepper
and celery salt and a little onion, if pre-
ferred
Candied Ginger-Mske q syrup OF one
pound of granulsted sugar and q large
cup of water. Place over the fire, let come
TO boil and skim. Cut a quarter OF a
pound of ginger root into small pieces, and
put some water to boil for an hour; drain
off the water, pour some of the slrup over,
enough 10 cover and let boil an hour and
a half. If the strip cooks away add more
when the ginger ia tender. take up, drain
on a sieve, let cool and dust with granu-
lated sugar; dip again in the thick strip,
set aside to cool, and when cold roll in
sugar again. The strip should be boiled
until it will crystalline the ginger.
Raised Rice Mutfins-Cream together
one tablespoonful each of sugar and but
ter and stir in two beaten eggs. Then
add three pints of sifted flour and a pint
OF warm milk, and afterward add cupful
of boiled rice and half Yeast cake dis
solved in two-thirds of a cupful OF milk,
and stir with spoon for seven or eight
minutes. Leave TO rise over night. In
the morning butter the dripping-pan and
mulfin-rings and set the latter carefully
in the pan. Fill nearly three-quarters
full with batter and let them rise for about
an hour, until the rings are full. Bake In
a hot oven for about hall an hour. These
mullins can also be baked on griddle.
Corned Beers Heart-Secure perfectly
fresh beefs heart, wash it thoroughly TO
remove the clotted blood; trim from the
inside the heavy muscles. and rub the
heart thoroughly with salt. Dissolve in
cold water sufficient salt TO make a brine
that will float an egg; place the heart in
1t, cover and put aside for two days. At
the end of that time wash il well, put it
into kettle of cold water, bring slowly
to boiling point, skim and simmer gently
for three hours. At the end of two hours
add bay-leaf, slice OF onion, four whole
cloves and blade of mace. When the
heart is done allow il to cool in the liquor.
Serve cold, cut in very thin slices. Corned
beefs heart, sliced tomatoes, water-cress,
good homemade bread and butter and
fruit make an excellent summer supper.
POpovers-The pretty little stone cups
which come from Boston are especially
good for baking ''Lapland cakes" pop
overs. or any other cake which depends for
its airy lightness on eggs. They are made
Vi the S1LDc Lldterldl b. hbOnCNdIc CIOChS,
aud cost in Boston so cents q dozen.
"Lapland cakes" are made by mixing q
cup Of cream and a cup of milk, adding
the yelks OF five eggs, pouring the mkt
ure on pint of sifted -four with a tea
spoonful OF salt mixed through il, and
adding, last of all, the beaten whites of
five eggs Beat the batter very hard and
pour it into a dozen of the stoneware
cups, and bake the cakes three-quarters
of an hour in a moderately quick oven.
Rye popovers are "A delicious breakfast
cake that are doubly light baked in stone
cups Mix a cup and half OF rye meal
and cup of wheat flour. Beat the yelks
OF three eggs thoroughly, add them to q
pint of milk, stir little of the milk into
the dry ingredients and add a teaspoOnful
of salt and one of sugar. Beat the whites
of three eggs to a stiff froth and stir them
in. beating the batter rapidly. Fill the
cups about half full. DO not coniOund
these cups with the yellow or brown
earthenware and do not use stone china,
which, though nice for custards, is not so
good for these cakes. The brown or yell
low earthenware andithe stone china are
all open TO the same objections arc
l. l.