The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-06-29
PAGES9 TO Y.

and sugar each together with the yelks Of
| OF six eggs; mix in one and half pounds
| OF Hour, one glass Of rose water. and one
! tablespoonful of mixed spices; roll out half
an inch thick, cut IN cakes and bake
quickly; when cold spread with Jelly, and
then with lemon icing Set in the oven
| 10 brown.
| To Remove Paint Stains-Saturate the
| paint spot on a wool dress with spirits Of
turpentine. and let it remain several hours,
when, by rubbing the spot between the
hands, the paint will crumble away from
the fabric. The turpentine will soon
evaporate. If not successful at the first
time, repeat the application, rubbing sew
eral times.
Charlotte Russe-Split two dozen lady
! fingers, line mold with them. Put one
third OF box of gelatine in pint of milk,
heat until it dissolves Whip a quart OF
cream to froth, beat the yelks of three
eggs, mix In half q pound of sugar, beat
| the whites OF the eggs and and strain the
| gelaIine in. flavor with vanilla, and pour
In the mold. Set on ice; cover the top
with whipped cream.
/ Baked Potatoes with plings-Pare
and wash the potatoes; make some good
| paste into balls about the same size as the
| potatoes, and place them alternately with
the potatoes In pie-dish, previously but
| tered; add a little onion, finely chopped,
and sufficient water 10 about half fiji the
dish; season with pepper and salt, which
should be mixed with the water; cover
with fiat dish and bake them.
Strawberry Sponge-Cover half a box of
gelatine with half a cupiul of cold water,
and soak for thirty minutes then pour
over it half pint OF boiling water, add
| one cupIul OF sugar, and stir until dis
solved; add one pint OF the strawberry
| Juice, and strain into tin basin put the
| basin into pan Of cracked ice to stand
until cold aud thick, stirring occasionally.
Then beat to a stiff froth, add the well
beaten whites of the eggs, and beat until
smooth; turn into fancy pudding mold
TO harden.
Macaroni a la Creme-Break one-halt
| pound OF pipe macaroni into inch prices,
wash them thoroughly, and place in a
| iarlna boiler, with hot water enough to
| cover the whole. After swelling out add
| one tablespoonful of salt, boil ten minutes,
and then drain Off the water. Pour large
| cup of sweet milk over it, and let it cook
until tender. While the above is cooking
| heat one cup of milk in pipkin or por-
celain-lined kettle until it boils. Thicken
| this with one teaspoonful of -four previ-
/ ously dissolved in cold water; stir in O
tablespoonful of butter and lastly an egg;
mix all thoroughly together. and cook
| few minutes until it thickens, then dish up
the macaroni, pour the sauce over it and
/ serve.
Crisp Bread-There were several slices
! of stale bread and some crusts. These
were spread IN q pan and put in a very hot
! oven for ten minutes. In that time they
| became brown and crisp, and were de-
| fa hnf laFa
rolls crusts and slices of bread never 90
| begging in our house. Sometimes they
are made crisp 10 the manner described;
| sometimes dipped in cold water, spread in
| pan and put in hot oven for about ten
| minutes, when they are taken out. but
| tered, and served very hot; again, they are
| toasted, dipped IN boiling water and but
tered and served very hot; or, if they are
| not used for luncheon, they are dried
| slowly in the warm oven, put into a canvas
| bag and pounded, are then sifted through
| the -four sieve, and bottled for use in
| breading. Sometimes in summer they are
| crisped in a moderately hot oven, and
| then crushed on board with rolling
! pin. poured into a deep dish, and served
| with bowls of milk for luncheon, or on
Sunday evenings for supper.-GOOd House
! keeping.
Preserved Strawberries There is no
| berry more delicious when preserved
| than the straw berry, and none more diff
| cult to put up successfully. The flavor of
| the berry is so evanescent that it entirely
! disappears in canning 1t requires a rich
| syrup to hold this delicate flavor, and
! therefore strawberries should always be
preserved. Select perfectly ripe, fine fla
| vored fruit for this purpose. The most
| delicious preserves IN the world are made
Il I N1rrfl ffnar-
ries and as soon as you have about pound
ready weigh them and put them WITH
| three-ouarters of their weight OF sugar in
| a poTcelain-iined kettle. Continue till the
| kettle is nearly full, then set them at the
| back OF the stove. When the awberries
are well covered with Juice bring them
| forward where they will boil up rapidly.
| Stir them only enough TO prevent their
| burning. After they have boiled
rapidly for ten minutes, skim them
carefully and begin putting them
| into cans, which should stand in boiling
water 10 prevent the hot preserve cracking
| them. Seal them up instantly as tightly
as YOU can. Wipe off each bottle as it is
| filled and sealed and stand it on paper
| on the kitchen table till cold. When cold
screw up again and set IL away. These
| preserves will keep more securely If the
| bottles are packed in sawdust. Another
method is 10 preserve the berries exactly
as directed, using pound of sugar. in
place OF three-quarters OF pound, TO every
| pound OF berries. When the preserves
are ready to put into cans pour them into
tumblers instead aud set the tumblers.
covered with glass, in a "broiling' hot
| Gun for two days. AT the end of the time
cover them with brandy papers. and seal
them up under layer OF cotton wadding
| tied or sealed closely over them: but not
| in such a manner as TO rest on the pre-
serve. If you prefer seal up the preserves
in paper instead of wadding, though this
| is not the newest method. The last pre-
serve is very rich, but too candied and
sweet to be agreeable to every ones taste
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