The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-03-30

moderate oven. Turn out on a cloth,
spread quickly with jelly and roll up,
wrapping the cloth around until cool.
Molasses Cake-0ne cup each OF butter,
sugar. sour milk and molasses, five cups
of flour, two eggs, one tablespoonful of
soda, one of ginger and one cup of cur
rants.
Cookies-Two cups OF sugar. two eggs,
two-thirds of a cup OF sour milk. one Cup
OF butter, one teaspoonful of soda. flavor
with nutmeg; add flour enough to roll
out and bake in quick oven.
Marrow Balls-Chop fine enough beef
suet to make two tablespoonfuls; add and
mix four tablespoonfuls OF flour. a quarter
teaspoonful of salt and little water TO
moisten; make into tiny balls; cook ten
minutes in soup or water.
Baked Parsnips-Scrape or pare the
parsnips, and, If large, cut them in
quarters; lay them on fiat baking dish
add little water, dredge with -four and
salt; bake till soft and slightly Drowned.
A little butter may be put on top just be.
fore serving.
Nut Candv-Take five cups of sugar, six
tablespoonfuls OF water, four tablespoon
fuls of vinegar, one tablespoonful OF
butter. Boil without stirring ill IL crsps
in cold water Line buttered tins with
nut meats and pour the candy over them.
When nearly cold mark off into strips.
Cheap Fruit Cake-One cup OF butter,
one of brown sugar, half pint of molasses,
two eggs, one cup of sour milk. one tea
spoonful OF soda. one pound Of -four, one
OF currants, one and half of raisins one
teaspoonful of cinnamon, half teaspoonful
each of cloves and allspice. Bake in a
slow oven. This is excellent.
Celery Mayonn aise-Cut off the root
end OF four heads OF celery separate them
and wipe each piece; cut them in inch
pieces, and then into small, narrow strips
put them in g ealid bowl; add a mayon-
naise sauce, and serve. Mayonnaise is
more satisfactory than a plain salad
dressing in q celery salad, but the plain
can be used ii desired.
Raised Muffins-One pint milk, one egg,
one-half cup Yeast, one saltspoon salt, one
large tablespoon butter Flour for stiff
batter. Mix in the order given, add flour
gradually, beating it well, until go stiff you
cannot beat. Let it rise over night. In
the morning put II into buttered pans,
taking. it out with a spoon and knife with
out stirring out the air. Bake about fifteen
minutes.
Potato Soufiles-Boil four good-sized
potatoes and rub them through a sieve.
Take one cupiul OF sweet milk and one
cupful OF butter. Let them come to boil
in saucepan. Add the potatoes, pinch
OF salt, a little white pepper. and beat to a
cream. Then put in, one Mt a time. the
yolks OF four eggs, beating it well. Drop
pinch of salt in the whites and beat to a
stiff froth. Add this TO the mixture, stir
in lightly and pour into well-buttered
dish. Bake twenty minutes. Eat with
meats that have gravies.
To Fry Potatoes Delicate Brown-One
reason why in private families fried pota-
toes are not a success is because they are
not properly dried before putting them
into the fat. They should always be dried
in clean cloth after they are sliced. A
cook says it is better to fry them twice in
this way Get the fat properly hot, then
put in the potatoes, either in slices, chips
or ribbons, few at a time, and let them
cook till tender, but not colored, and then
set them on sheet OF kitchen paper in a
warm corner TO drain. When required
for use, reboil the fat till hot enough to
color them at once. plunge them in again,
q few ut time, and Try for q minute or
two until crisp and q nice golden brown
drain, sprinkle with little fine salt and
serve. Fat boils at a higher temperature
than water, so il is best TO test il before
putting anything into it. The fat for fry
ing the potatoes the first time need not be
rs hot as for the second, when they should
be colored almost at once.