The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-02-17

Spanish Biscuits-Eight eggs, six
ounces Of pulFerized sugar, one-half pound
of flour, the grated zest of one lemon.
Beat the yOlks OF the eggs as light as pos
sible, then stir in the sugar then beat the
whites of the eggs to a stiff froth and mix
this lightly with the sugar and the yolks;
lastly stir In the flour and the lemon Zest I;
beat the whole thoroughly well together.
drop the mixture on paper, place this on a
tin aud bake in a moderate oven.
A Prune Pudding-One-half pint of
flour, q little milk. two eggs, pinch of
salt. one-half pound of prunes. Beat the
-four with little milk to a smooth paste,
then beat the eggs well and add them,
also the pinch OF salt, and sufficient milk
to make O thick batter. Simmer the
prunes in water and when they become soft
drain off the water. stone them, sprinkle
them with little flour and stir them in
the batter. Now, have a pudding-cloth
scalded and rung out; flour 1t, pour the
batter into it and tie it up, leaving room
for the pudding TO swell. Have your pot
OF water boiling hot, put the pudding in,
and allow it to boil steadily for two hours.
When done dish up and serve hot with q
sweet sauce.
Fruit Leaves-Break three large. fresh
eggs into a basin, beat them well, then
add four ounces each of finely sifted flour
and white sugar, seasoning of salt and
some favOring essence, and continue a
brisk beating until all the ingredients are
thoroughly blended spread the paste out
in O hali-inch LAYER on a buttered baking
tin bake in brisk oven for about quarter
OF an hour, then allow 10 cool, and stamp
out in pretty shaped leaves with a sharp
pastry cutter; cover the top with thin
| layer of green icing, dry in q cool oven
with the door open, then cool on a sieve
serve in a circle or wreath on pretty
glass dish, and ill in the center with q
mound OF delicately whipped cream, the
latter lightly sprinkled with finely chopped
candied cherries.
German Coffee Cakes.-Take one pound
flour, three-fourths pound butter, ten
tablespoonfuls of thick sour cream. Cut
the butter in small pieces and knead into
! the flour, gather it in heap on the board
make a hole in the middle, into which
pour the cream, then work it all into q
light paste. When this is ready, divide il
| into smallest pieces. roll out in lengths Of
! six or seven inches and twist into the
| shape of the figure s. When all the paste
/ has been used up, brush the kringles with
! the yOlk of an egg, sprinkle with caster
/ sugar ana pOWOefeu CluuaLAOus anu Dake
/ quickly in hot oven. Another style
! Mix to firm paste one tablespoonful o
j thick cream, two ounces OF sifteC
sugar, four eggs, pinch of powdered Gin
namon and a tablespoonful of orange
water, or some other pure favoring. &C
cording 10 taste. Roll out quite thin lies:
than a quarter of an inch), then cut the
paste into rlngs. This is very easily done
! bv operating first with tumbler Their
/ with a wIneglass. Have a saucepan o.
boiling water on the fire, put the rings in
when the water boiis up add some cold
draw the pan to one side and as soon az
the rings float on the surface remove then
with a spatula or strainer and put then
on a cloth. When dry place them on
Toured tin, brush them over with yolk o
egg and bake in a moderate oven unit
they are light yellow outside and quit,
like balloons.