The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-03-04

Inc COMMUNICATIONS plleeS OF IQuI.
four teaspoonfuls OF baking powder, one
grated nutmeg. one teaspoonful OF butter,
salt, and one pint OF sugar. Beat up four
eggs in pint cup and I'LL 1t with sweet
milk. Mix and knssd we'll.
Sponge Cake Pudding-Butter mold
we'll ans stick it thickly all over with
dried cherries, almonds or raisins, and
fiji the mold three-quarters full with small
sponge cakes soaked in wine, and iii up
the mold with a rich custard; cover the
mold securely and boil one hour
Highland Scones-One pound -four,
three ounces butter, hot milk sufficient to
make dough, two eggs. Mix the butter
and flour together, then make into
dough with the milk and eggs, handle
quickly roll out and cut IN any shape or
size required; bake on the griddle, or thick
bottomed frying-pan. Serve hot.
Madeline Cake-Beat half q pound OF
butter to a cream with the saue quantity
of sugar and when thoroughly mixed add
the yell1s of four well-beaten eggs, one at
time; then add about half a pound of
four and the whites OF the eggs beaten ss
stiff as possible. Bake in quick ovea, III
paper-lined pan, about one hour.
Bread Cake-Three pounds of dough.
one pound OF butter, one pound of sugar,
one pound OF currantS, six eggs. one giass-
full of brandy, one nutmeg. ha / a teaspoon
ful OF allspice; mix the butter, sugar and
eggs well together with the brandy, then
mix it well with the dough. adding the
spice and currants; make into loaf, let
it rise the same as bread and bake care
fully.
Cream Sponge Cake-One cupful OF
sugar, ono and hail cupfuls of flour,
Co -fssl nj rs
tartar aud one-hal. teaspoonful OF soda
bake in three layers and spread between
the layers a cream made with one pint OF
mi k, two eggs, two tablespoonful OF -four,
one tablespoonful OF c0rnstarCh and one
cupfuI of sugar
Lemon Puffs-Beat and Gift one and n
quarter pounds OF loaf sugar and mix it
well with the grated peel OF two lemon;
whisk the whites OF two eggs to firm
froth and add that gradually, and beat all
well together for half an hour; make into
any form you please, and place the puffs
or buttered paper on a tin plate in mod
crate oven, and bake six or eight minutes.
Easter Cakes-One pound flour, half
pound butter, halt pound sifted sugar, two
yelks anu one white of egg. half teaspoon
ful OF sal-volatile, cinnamon to taste mix
little butter with the flour, the sugar and
spice, melt the remainder of the butter
and mix it with the eggs, mix all together.
add the sal-vo!atie last, cut the cakes into
any shape you like, and bake IN hot
oven.
Hot Cross Buns-Two pounds -four,
three teaspoonfuis Yeatmans yeast pow
der, one-half teaspoonful salt, one-half
pound lard, one-half pound currants, one
half pound moist sugar, one pint milk.
Mix the salt with the -four, rub in the
lard, and thoroughly mix in the yeast
powder, add the sugar and currants, and
mix into light dough with the milk, form
nto buns, MAKE cross on each, and bake
in hot oven for one-half hour; when hall
baked wash them over with little milk
Fricasse of Cold Roast Bsef-Cut the
beef into very thin slices; season we'll
with pepper. salt and parsley; add an
onion cut into small pieces. and put all
together into stew-pan, with piece of
butter, or any gravy that may be left over:
pour on large cupful OF water, and let
simmer slowly, and add the yelks OF two
well-beaten eggs, one teaspoonful of vine
gar and one glassful of port wine; stir
briskly and pour the fricasse into hot
dish; serve with mustard and baked
potatoes.
Oyster Fritters-Take one quart OF
oysters and strain them from the liquor:
then add to il half pint of milk, two
well-beaten eggs and -four enough to
make a thin batter, free from Jumps;
add little salt last, and put in the oysters;
have some hot fat ready in the frying-psn,
and drop the batter into il from the
spoon. putting one OF more oyster into
each spoonful; when one side OF the bat
ter is well Drowned turn each fritter sepa-
fol nd xrh n
hot dish.
Fanchonettee-Roll out a good puff
paste very thin and place it on tin, cover
it smoothly with strawberry jam, leaving
a margin around the edge about half an
inch wide moisten this we'll with either
water or eggs and cover with another
crust, pressing the edges firmly together:
brush the top lightly with milk and dust
on sugar thickly; cut places in the crust
and bake to a delicate color in O good
oven; when done take it out and cut with
sharp knife, and place the pieces pyra-
mid like ia the center OF a dish.
Stewed Ok Tails-Divide two OK tails at
the Joints; put them in stewpan and
cover them with cold water; remove the
scum when the water boils, and add an
onion cut in thin slices, four white cloves,
little mace, pepper, salt and sage; let al
simmer very slowly for about two hours
and half, or until quite tender; keep the
stewpan closely covered; when they are
done, take them out and add to the gravy
piece of butter, little Worcestershire
sauce and the strained juice of half
lemon, and flnur enough to thicken it; put
the tails in again and heat them, and serve
garnished with sippets Of toasted bread
and parsley.