The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-05-18
Recipes.

Rich Cookies--Half cupful OF butter,
one cupfui OF sugar, one tablespoonful OF
milk two eggs one heaping teaspoonful OF
baking powder -four to roll out.
Rice and Apple-When the rice Is
about one-third cooked add q small guam
tity oftart apples sliced. When done, stir
thoroughly together. II steamed, this is O
very nice dish.
French Puddlng-0ne quart of milk
ten tablespoonfuls of -four, eight eggs,
Beat the eggs very light, add them to the
milk, with flour. Butter q pan, pour in
the mixture and bake it. Serve it hot
with sweet sauce.
Cocoanut Cookies-0ne cupful of sugar,
half cupful of butter, two egge. ono
tablespoonful of milk, two tablespoonfuls
baking powder, one cuptul OF desiccated
coeoanut, -four enough to roll out. Siit
the baking powder with two eupfuls of
-four, crem the butter, add the sugar milk,
eggs, and cocoanut and -four enough to
enable you to roll out. Cut, and bake ten
minutes.
Soft Molasees Cookies-One cupful Of
molasses, one tablespoonful of ginger, one
teaspoonful OF soda, two tablespoonfuls of
warm water or milk, half cupful OF but
ter. -four to roll. Dissolve the soda In the
stir in the ginger and the butter softened.
Mix to soft dough with sufficient flour.
roll one-third of an inch thick and cut in
small rounds.
Plain Cookfes-Half cupful of butter,
one cupful of sugar, one-fourth cupful of
milk, one egg, TWO teaspoonfnls of baking
powder, hour TO roll out thin. Slit the
baking powder with two cupfuls of -four !;
cream the butter, add the sugar, milk and
beaten egg, mixing TO dough with the
sifted flour. Add sufficient flour to en-
able you to roll it ont. Cut and bake
about ten minutes. rolling only little of
the dough at time.
flashed cold meat.-Take your bones
and stew them in little water with an
onion, some salt and peppe and il you
like, little savory herb; when the good
is all out of the bones and it tastes nice,
thicken the gravy with a Jeaspoonful OF
c0rnstarch, and, il it is not very strong,
put in bit of butter. then place your
stew-pan on the hot hearth and put in
your slices of meat. Warm, but not boil.
Serve with toasted bread.
Canned Pea Soup-Drain the LIQUID
from the can of peas, and put these over
the fire in enough cold water, slightly
sailed, to cover them. Simmer until soft,
and rub through coiander. Have ready
two cofeecupfuls of hot milk. thickened
| with tablespoonful of butter rubbed
smooth in as much cornstarc. Add the
| strained peas to this. and let them cook
together about five minutes Pour upon
dice of fried bread laid in the tureen. 1t
is well TO put pinch of coda in the milk
before adding the peas. If preferred, you
could use any kind of soup stock in place
of the milk.
Flour and Indian Waffles-Two and
one half cups OF sifted -four, one-haIf cup
of sifted Indian meal, one teaspoonful of
baking powder, one teaspoonful Of salt,
one heaping tablespoonful OF batter, two
eggs, beaten very light, two cups OF rich
milk. Mix salt baking powder, -four and
meal, and melt the butter. Make hollow
in the flour and pour in butter, eggs and
milk stirring as you pour, that all may
| be smooth batter Heat the waffle irons.
| Oil them we'll with fresh lard, and fiji
three-quarters full. Bake over clear fire.
Turn the waffle iron often, that the wafles
may not burn.