The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-06-17
Home Recipes.

Deviled Chicken-Take of the wings
and legs of fowl, make incisions in them,
fill these cuts with made mustard, season
highly with salt, white and cayenne pep
per, grill them over a clear fire; serve
very dry on warm table napkin.
Rock Cakes-Rub half pound of but
ter into pound of dried -four and half
pound of fine sugar mix the whole with
two beaten eggs, half a glassful of white
wine and teaspoonful OF essence OF
lemon drop them onto a baking tin and
bake them for half an hour.
Lemon fritters with brandy sauce make
an easily prepared dessert. The fritters
should be made thus: Half pint of
milk, two eggs. two cupfuls OF -four. one
teaspoonful of salt; the lemon may be
grated or chopped and be added to the
batter, or they may simply be favored
with the extract.
Fried Tomatoes-Cut large tomatoes
into rather thick slices, drain them well
on hair sieve, then season with pepper
and salt and dip in cracker dust and fry
carefully in hot fat-butter and bacon fat
mixed is best. Arrange the tomatoes when
done on squares of buttered toast. This is
nice dish for breakfast.
Delicious Sponge Cake-Beat the yelks
and whites OF two eggs separately, and
mix nearly all of one cup of sugar with
the whites. the rest with the yelks. Add
one cup flour, one generous teaspoon
baking powder and one-quarter teaspoon
salt. After mixing all these well together
add one-half cup boiling water.
Almond Jumbles-Beat half a pound
OF butter to a cream, with half pound of
loaf sugar; mix this with pound of -four
and quarter OF a pound of almonds,
blanched and cut very fine, the juice OF
one lemon; work all we'll together, then
roll it thin, cut it into small round cakes
and bake them in quick oven.
Corn-hour Cheese Cakes-To one pint
OF milk and one ounce of contour add
four well-beaten eggs and quarter of a
pound of sugar. Put these in an enameled
saucepan on the fire, and bring it up TO
boiling point. Flavor with essence of
lemon. Line some patty pans with puff
paste, pour In the above custard, dust
sugar over them and bake.
Spanish Bisouit-Beat the yelks of eight
eggs for half an hour, then stir in eight
spoonfuls Of powdered sugar; beat the
whites of the eggs to very stiff froth, and
work them into the sugar and yelks mix
in eight ounces of flour and the chopped
peel of one lemon; beat all together drop
the mixture on paper placed in a shallow
tin; bake eight or ten minutes
Ribbon Wafers-To one pound of fine
sugar add q quarter OF pound of flour
and the peel of two lemons; beat the eggs
well, then add the other ingredients to
them grease some tin sheets or shallow
pans with melted butter, and roll out the
paste very thin; when the waters are half
done roll them round your finger and re-
turn them to the oven again to crisp.
Butter Dressing for Vegetable Salad
Melt one-quarter of cup of butter in a
Plate. Do not let it boil. Mix with it one
teaspoonful OF dry mustard, one saltspoon,
full white pepper, little cayenne and one
tablespoonful of vinegar. Stir with fork,
and as the butter cools it will thicken.
Mix it with asparagus, string beans, she'll
beans, caulihower, or other warm vege-
tables. and serve cold.
Broiled Chops-Cut some chops from
loin of mutton, trim well, leaving only
enough fat to make them palatable; place
them on a grindiron over clear fire, turn
them frequently. and use care not to put
the fork into the lean part OF the chops;
season with pepper and salt, and, when
just finished cooking, put piece OF butter
on each and send to the table on hot
dish and with green peas.
A delicate and delicious dish is made
by boiling one-quarter of a pound of rice
in one pint and halt of milk; TO this add
two ounces of sweet almonds blanched,
with two ounces of white sugar. Boil I'M
til the rice is tender. Do not stir the rice,
but shake the kettle in which it boils.
When done serve it in cups which you
have first wet with cold water. Leave
space on the top of each cup so you may
put spoonful OF jelly with cream poured
around It. or whipped cream and powdered