The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-04-20
Approved Kecires.


from them should be thoroughly trapped
Approved Recipes.
Sift tablespoonful of pulverized suga
over the top of two-crust pies baking anC
see how delicious it makes them.
A little sugar added to beets, corn
squash, peas, etc, during or after cookin;
will improve them, particular If poor.
When meat is broiling it will cook more
quickly if frying-pan is turned over it
Frying may be fastened in the same way
In making custard, pumpkin or lemon
pies, it is better to partly bake the crus
before adding the mixture, so that 1t may
not be absorbed by the paste.
Always salt any article where lard i:
used in place of butter. Water is better
than milk in most cooky recipes. Hickory
nut meats are nice for the top of sugar
cookies.
Plum Cake Sandwiches-Lay thin slice:
OF very rich plum cake between bread ano
butter. The cake should be quite as good
as rich wedding cake, and ought to be
rather fresh.
Cinnamon Cookies-One egg, one cup
full of sugar, one cupful OF molasses, one.
half cupful of lard, one spoonful each Of
soda, vinegar ann cinnamon. Roll thin
and bake quickly.
Ginger Snaps-One cupful OF molasses
one egg. one-half cupful of sugar, one cup
full of lard, one small spoonful of ginger
and one of soda, and -four to work up quite
stiff. Roll thin and bake in a moderate
oven.
Roll Jelly Cake--Four eggs, one cupful
OF sugar, one cupful of -four, one tea
spoonful of baking powder, a pinch oil
salt; mix all together and pour into a
large tin. When baked spread Jelly on
and roll it.
Real Scotch Short BreaG-Two pounds
OF flour, one pound of butter, one-half
pound of sugar; mix to q smooth paste
and roll one-half an inch thick, cut into
squares, pinch the edges and prick the top
with fork. Rake in quick oven.
Buttered Shrimps-Chop the ehrimps
coarsely; put them into saucepan with
a piece OF butter, little cayenne and sufi-
cient beaten eggs to thicken the mixture /;
simmer, stirring one way. When hot and
sufficiently thick serve on slices of but
tered toast
Chocolate sandwiches-Place a layer of
freshly grated vanilla chocolate between
two slices OF bread and butter. (Chocolat
Lombard or Potin Is very good used in
this way The chocolate should be
freshly grated, and there must be plenty
OF it, or the bread and butter will not
taste of it.
The Onion-BalSed onions are less COM
mon than other primitive forms and they
are very pelatable. 1t is convenient to
parboil them first and then bake three
quarters OF an hour in good oven. Serve
with sailed and peppered cream poured
over them if you would know their best
condition.
Stuffed Onions-To stuff onions take
any kind of chopped meat and rich sauce.
Mix with this meat the raw onion that has
been excavated, season, heat TO boiling,
and ill the shells. Strew buttered bread
crumbs on top and bake three-quarters OF
an hour for large onions, and half an hour
for small onions. Another etuffiny pre-
ferred by some, is 10 fill the shells with
bread crumbs and the raw onion, moist
ened slightly with cream, and to pour
cream around the onions after they are
baked
Apple Shortcake-One quart OF sifted
flour, two teaspoonfuls of baking powder.
half teaspoonful OF salt quarter of a
pound OF butter, milk or cream enough to
make stiff batter; mix all well; roll in
one sheet; bake 1t well; when done split
open butter vel, cover with nicely sea-
eoned apple-sauce, some thick cream and
nutmeg; place the other half of the cake
on this, crust side down; butter the top
and spread with more apple sauce and
cream. This is delicious, either as a pud-
ding or for tea. You may fill shortcake
with any kind of such fruit, peaches,
cherries or berries. and filed with we'll
seasoned chopped chicken it makes very
nice dish
Hard. boiled egg sandwiches are much
improved by the addition of little water
cress, lettuce or endive. Beetroot, water
cress, celery, tomatoes end mustard and
cress make delicious sandwiches or "por-
table salads" These are especially to be
recommended to travellers who, when tired
Of meat sandwiches (which, however
daintily prepared, sometimes prove mono
tonous eating in a railway carriage). will
find the vegetables most refreshing and APP
petizing. Mayonnaise with aspic should
be used for these instead ofsbutler, and, in
the case OF the beetToot and tomatoes, q
little chopped tarragon ana cheryil mixed
with the maYonnaise will be found an i'm
provement. Asparagus tops aud the round
soft part OF green artichokes, with be-
chanel sauce instead of butter, form de-
iclous sandwiches, and are also very
suitable for travellers. Both these vegeta-
Dles may be haG ready for use in tin or bot
lies, 90 they do not form extravaganza
items.