The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-05-13
GOOD Recipes.

FranlSie's Gingerbread Three-quarters
OF cupiul of butter, three-quarters of a
cupful of molasses. half cupful OF sugar,
two eggs, half cupful of sweet milk, one
teaspoonful OF soda, two cupfuls of flour,
ginger and cinnamon to taste.
Red Pound Cake-Any good pound
cake recipe will do for this, the sole differ
ence between this and other pound cakes
being that granulated sugar, colored red,
is used instead OF anv ordinary sugar. Put
in raisins and citron in the quantities
mentioned in the usual recipes for pound
cake.
Dandelion Salad-Select fresh, green
dandelion greens; wash and place in a
said bowl. Just at the moment of serv-
ing pour over the green's one tablespoon
ful of oil in which is dissolved one salt
spoonful of salt and half a satspoonful of
pepper. Add five tablespoonsful of clear
oil; toss and pour over the whole one
tablespoonful OF vinegar, toss again and
serve Immediately.
Steamed Corn Bread-Put two cups Of
cornmeal into bowl; add teaspoonful
OF salt. Dissolve half teaspoonful soda in
a tablespoonful of warm water, and add to
it half cup of moasses. Add this TO the
cornmeal, and then add sufficient sour
milk. not quite pint, to make the batter
so that it will drop from the spoon. Put
this into a well-greased mold. Put on the
lid and steam it for four hours; then re-
move the lid and bake it for thirty min
utes.
Prune Jelly-Soak a pound of prunes in
quart Of water three hours. Drain them
and strain the water in which you soak
them. Put it on the range with a pound
o,,l Ia hrfl h,1f
move the stones from the prunes and put
them into the boiling syrup and boil it up
again. Soak half box of gelatine into a
little cold water and stir it into the boiling
prunes. Pour them into a mold wet with
cold water and set them in a cold place to
harden. Serve with sugar and cream.
Washington Cake - Three-quarters
pound of butter, three-quarters pound of
sugar. sifted five eggs, well beaten, whites
and yelks separately; one-third of a cup
full of sweet milk. one-third of a cupful of
best brandy, one nutmeg grated; three
quarters pound of sultana raisins and of
finely minced citron, fourteen ounces of
the finest white -four, siited three times
one teaspoonful OF saIeratus; cream the
butter and sugar, add the other things in
order, pour into buttered pans, and bake
as for fruit cake.
Nodded Spinach-Rid the leaves of all
stems pat the former into saucepan
with tight top, without water, and set
in kettle of boiling water. Cook thus
for half an hour. or until the leaves are
very soft. Turn into a coiander, press and
drain; chop fine. season with salt, pepper,
q good spoonful OF butter, half tea
spoonful of sugar, juice of half lemon
and pinch OF nutmeg. Put over the fire
in saucepan and stir briskly for three
minutes. Mould in egg-cups; serve one
hillock upon each round OF toast laid in a
flat dish, and cap with a slice of hard
boiled egg.
Plain Pound Cake-Ten eggs, whites
and yelks beaten separately; one pound
powdered sugar, sifted; one pound but
ter, one pound finest flour, dried and
sifted; one pound citron, chopped fine
and drecged; one-half ounce bitter al
monds, blanched and pounded wife rose
water 10 prevent their oiling. Beat the
butter and sugar to a cream, add the
whipped yell1s, then the whites, the fruit,
almonds, lastly the -four very gradually.
Pour into well-buttered pans, which fill
twO-thirds full; bake from an hour and q
half to two hours in a moderate oven.
Flavor the icing of this cake with lemon.
Hanover Pound Cake-One pound loaf
sugar, pounded fine; one pound butter
one pound flour, dried, sifted three times
ten eggs, whites and yelks whipped sep.
arately; half pound sultana raisins
dredged; one-half pound currants, washed
and picked; one-quarter pound candied
citron, very finely minced. Rub the but
ter and sugar to a cream, add the whipped
yelks, then the whites. stirring them in
lightly; then the fruit, and lastly the flour
very gradually. Pour into well-buttered
pans, filling them about two-thirds full
and bake the cake from an hour and a
half to'two hours in a well heated oven
Ice with plain icing, favored with rose
water or bitter almonds. This is a capital
cake, always made in North Germany al
Christmas time.