The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-05-27
Valuable Rrcipes.

Valuable Recipes.
| RoastFowl-There is no need 10 give d.
rectionsfor this very general dish, except
to menion that the breast should be
stuffed With savory forcemeat and the fowl
| glazed.
The axe par excellence now is layer
cake with chocolate and cocoanut mixed
togethe and put between the layers. Pre-
pare the chocolate after any of the we'll
knownmethods, and add the grated cocoa
nut to I. No one can think who has not
tastedit what delectable morsel it Is.
Manchester Pudding-Boil three-quar-
| tiers OF pint of new milk with quarter
| of pound of castor sugar, a little vanilla
essenc and pinch of nutmeg. Pour the
boiling milk on four well-beaten eggs.
| Stir inhalf pound OF bread crumbs,
| quarter of pound of currants, a quarter
OF pond OF sutanas and a little finely
shred Gtron peel. Melt three ounces of
butter and add it TO the mixture. Butter
a pie din thickly. Pour in the mixture
and bake in a moderate oven. When cold
| turn gu.
Sandwich Cakes-Mix three eggs well
beaten With a quarter of pound of but
ter, an ounce and half OF castor-sugar,
half pound of flour and a little milk.
| Beat tie whole for ten minutes. Butter
four pudding p ates and pour the mixture.
equally divided, upon them. Bake about
half an hour. Spread three sandwiches
with raspberry jam and lay one on top Of
another. Sift pounded loaf-sugar over the
top one, which is notspread with jam, and
divide in eighths from top to bottom be-
fore serving.
Tea Cakes-Rub one heaped teaspoon
full Of baking powder into a pound OF
flour. Add two ounces of butter, also
rubbed in quarter of pound OF sugar
and two ounces OF currants. Mix it with
two eggs we'll beaten and stirred into half
pint Of buttermilk or new milk. Roll
out and make OF the quantity six tea
cakes. Bake N a moderate oven, and
when half done wash over with the
yelk of an egg beaten up with tea
spoonful of milk. These tea cakes are
very nice cut in slices and buttered cold
for tea.
Apricot Cream.-Drain the juice from
tin of preserved apricots, add to 1t an
equal quantity OF water; make Il strip by
boi ing with this half pound Of lump
sugar until it begins tn thicken; then put
in the apricots and simmer then gently Tor
ten minutes. Drain away the strip, and
put 10th it and the fruit aside separately
of large tin OF sImond-tiavored blanc
mango in pint and q half of boiling ilk.
| and, when at the point OF setting put q
teacupful OF it gently into mold, then
| layer of the apricots; wait a minute or
| two before putting in another cup OF
| cream, then fill up the mold with the al
! ternate layers of fruit and cream. Let the
| cream stand some hours before turning
| out, and when it is on its dish pour round
it the strip OF aprcots.
"Sucre la Creme" is one OF those de-
| licious CONNECTIONS that originated among
| the inhabitants of French Canada. 1t is
one of many dishes that are the result OF
the skill of the pioneer French house
wives, who adapted to their uses the va
rious materials which they found in the
| country OF their adoption. "Sucre a la
creme" is made of maple sugar and sweet
cream boiled together till the mixture
| is about the consistency OF caramel candy.
Break pound of maple sugar in bits
and add pint OF cream. Stir the sugar
and cream together till the sugar NETS,
and let the mixture boil for one hour
rapidly. Then test it by dropping
little into a glass of ice-cold water.
If il is OF waxy consistency and mod
erately firm it is done; if it is soft
and sticky it requires to be cooked
| longer. The time of cooking depends
entirely upon the rapidity with which the
sugar is boiled and the amount Of moist
ure in the maple sugar. Some maple
| sugar will require to boil an hour and a
half longer When the mixture is done
pour it out into wellbuitered tin-pans.
| Unless the pans are new and bright spread
them with paper which has been we'll
butered or with confectioners waXed
paper. 1t should be somewhat thicker
than a caramel, and when it is cooled
should be cut into squares like caramels.
! 1t is so soft that when packed in a box
each candy must be done up in waxed
paper like French CONNECTIONS. Canadian
butternuts chopped moderately fine and
stirred into the "sucre a la creme" lust
before taking it off the fire are said to be
good addition. English walnuts or
hickory nuts may be used in place OF but
ternuts if the latter cannot be obtained.
Minute Pudding housekeepers
need to be reminded that in all the range
of cookery there is no more delicious and
simple dessert that properly made min
ute pudding. 1t requires more than a
minute to compound it, but it is easily
ruined by moments delay or neglect
To make it set a quart of perfectly fresh
is boiling stir in five large tablespoonful
of -four, which has been beaten to q
smooth light batter with cup of cold
milk reserved from the quart put over tc
boil. Add an even teaspoonful OF salt to
this batter and stir the mixture slowly
into the boiling milk. 1t is better to have
some one turn the batter in while you stil
the pudding. This is the critical point
when it is easy to scorch the pudding OF
let it become lumpy by careless mixture
of the ingredients. The saucepan which
il is in can be set in boiling water as soon
as the -four is added, but up to this time il
is better not to use double boiler, as
rapid cooking and the direct heat OF the
stove are required. Lett pudding cool
five minutes more after this, stirring il
often. At the end OF this time add three
well-beaten eggs, and let it cook three
minutes more, stirring it well all the time
and it is done. Serve it as soon as pos
sible. There are several delicious sauce:
to use with this pudding. One is cold
sauce made of cup OF mashed straw
berries mixed into half cup OF butter
and cup of powdered sugar beaten 70
a cream. Let this sauce be icecod wher
served. Another sauce is made OF q cur
of rich cream and half a pound of maple
sugar melted together to strip and boileo
ten minutes. The old fashioned sauce
always served with this dessert. however
was liquid wine sauce. To make this
hoil ten tahlespoonfuls of water for 4. I