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

with lemon Juice. Bake in jelly-cake
tins and fill with grated cOcOanut sweet
ened with q quarter OF its weight of pow
dered sugar, or with icing such as is made
for Lee cake, only favored with lemon
entirely.
Banana ~Cake-Take three tablespoon
fuls OF butter, two cups of sugar, yelks
OF five eggs, and the whites of three,
one cup cold water. three cups of flour,
three %teaspOonfuls Of baking powder, one
lemon, the grated peel and juice.
Cream the butter and sugar, add the
yelks of the eggs beaten light. the
water, lemon juice and rind, and last
the whites and -four Bake on jelly-cake
tins. For the filling, one banana cut in
slices, one cup OF powdered uga whites
OF W eggs, the juice and grated rind OF a
lemon. Beat the whites and sugar to-
gether very light, spread on each layer
and place over it the bananas, cut in thin
slices, the pieces joining each other
closely. Sprinkle each layer with the
lemon Juice and grated peel. Ice the top
of the cake. This cake must be eaten as
soon as made.
Ok Tongue, Decorated-Have a fine
picked tongue, put in a stewpan, cover
with cold water, and simmer gently from
four to five hours; ii it is done, which may
be ascertained by sticking a skewer in it
II il enters freely then the tongue is cooked
take il out, put in cold water, take off
the skin. fasten on a board with skewers
i'm a good shape; when cold trim the fat
and root, neatly glaze, and ornament with
butter; beat some butter TO a cream with
a wooden spoon, then, by means of a
paper, folded az grocers fold to hold a
pound of sugar, squeeze the butter out III
lines and balls, forming a design. Garnish
with salad and squares of aspic jelly, and
place a nicely cut frill on the root.
Macaroons-Blanch and skin half a
pound of sweet almonds, dry them we'll
in your screen, then put them into q
mortar with one and one-half pounds OF
lump sugar; pound well together, and
pass the whole through a wire sieve; put
IL again into a mortar with the whites OF
two eggs, mix we'll together the spotle,
then add the white of another egg, pro-
ceeding until YOU have used the whites OF
eight eggs and made a scottish paste then
lay them out at equal distances apart
upon wafer paper, in pieces nearly the
size of walnuts; place some strips OF
almonds upon the top, sift sugar over,
and bake in 4 slow oven till of a yellow
ish-brown color; they are done when set
quite firm through.
Salad Dressing-Take the yelks of two
raw eggs, beat them with one t~easpoonful
Of made mustard this mustard should be
mixed with water, not vinegar then add
to this, drop by drop, olive oil. stirring
constantly until the mixture becomes
very thick then add two teaspoons OF
powdered sugar and a scant one of salt
mix thoroughly squeeze in the juice Of
one lemon beat well, and If too thick.
thin with u little sweet cream. 1t pre-
ferred, omit the lemon and cream and use
vinegar. This dressing with lettuce,
celery or potatoes makes a delicious salad
If needed for chicken salad the yelks ol
hard-boiled eggs added makes it richer
Garnish lettuce with nasturtium bios
SONS and sliced lemons. Garnish pota-
toes with cold-boiled beets, chopped pars-
ley and sliced lemon.