The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-03-16
HINTS AND RECIPES.

HINTS AND RECIPES.
Information for the House FoIks-Some
Toothsomo Prerarations.
Candied Orange A coniectioner will
deple;e your purse fer a small pyramid Of
randied orange; you can prepare it your
sell at a small cost. y strip is made OF two
pounds OF cut-loai sugar. boiled in one pint
of water, with the unbeaten white OF an
egg stirred in boil FIVE minutes. skim
thoroughly, then boil again until nearly
ready to candy. Previously YOU Will have
selected juicy, sweet oranges, the larger
the better. and peeled them, carefully re-
moving every vestige Of the white pith
you have separated them into sections
and with a pointed penkuiie ex-
tracted the seeds without cutting
the skin more than you could
avoid. Now YOU law each section in the
hot-not boiiing-sirup. L dip a second
and third time 10 form thick coating of
clear candy; set in cool place 10 harden.
the pieces not touching one another
When thus prepared the candied slices
Fan be piled on any pretty glass dish Ii
pyramid Is desired, make a large circle
Tor the bottom, letting the slices touch,
and then pile evenly. This should be
hone while the candied covering is still
SOFT. The completed pyramid can be
sprinkled with tiny continues Of varied
rO.Ors. which stick where they fall Any
pretty ornament finishes the top.
Sailed Almonds-To prepare saited al
monds for the table blanch them bv
throwing boiling water over them, and
then. after they have stood two minutes,
a
the brown skin oil with the hand or a
rough little cloth. When the almonds are
ali blanched and dried with a cloth. meas
ure them. Sprinkle a tablespoonful Of
Give oil over every cupful OF nuts. Let
them stand two hours. Sprinkle table
spoonful Of salt over each cuniul. mixing
1t IN thoroughly with a spoon. Spread
them out on a bright tin biscuit pan and
place them in q quick oven. where they
Will turn a delicate brown and become
crisp and tender IN from ten 10 fifteen
minutes. They should he stirred every
five minutes. They should De served on
the daIntiest little silver openworz dish
that you possess, or on n pretty bOnbOn
dish of rare porcelain. They take a place
or the table as an ornamental hors dOeitrrc,
and remain from tie beginning OF the
meal til the end.
frosting IN the palest rose color, or with
pure white irosting, and wreathed and
ornamented in tie center with candied
rose leaves would make Il novel birthday
cake. To make the cake, stir 10 a
cream a cup OF butter and two
cups of sugar; add a half-teaspOon!ul
OF soda mixed in half cup of milk. Add
two cups Of -four in which a liberal tea
spoonful OF cream Of tartar has been
stirred Finally "iOld in" the whites OF
six eggs beaten TO stiff frOth If Won
wish the cake delicate r0secolor instead
OF snow white, use about One-quarter OF q
cup OF pink sugar to a cup and three
quarters OF white sugar; or If you wish il a
deep color use one-hGli Gun OF pink sugar
30 a cup and half OF white sugar The
icing may be tinted with cochineal if you
wish II 10 be a rose color The candied
rose leaves used in the decoration must be
applied while the icing Is still somewhat
soft.
Homemade Charlotte Russo - Home.
made charlotte russo is much nicer than
that bought at the bakers, and il easy
and simple to make. The following recipe
will make desert enough for n family Oi
i've Half pint OF doub cream, a tea
spoonful Of vanilla and third Of a cupful
ofgrannlated sugar. Whip these together.
and when stiff add the beaten whites OF
two eggs end mix thoroughly. Line the
bottom and sides OF fancy pudding dish
with single lady-hngers- nice crisp ones.
IL will take about eighteen double ones,
giving you tbirty-six single strips Ii Is
better to buy these at a good coniectioner' Z
than to make them. Pour in the whipped
cream and set aside in a cool place. There
are ways more involved for making char
lot;e russo, but the above is entirely salts
factory.
Chocolate Custard-Melt two ounces OF
chocolate IN saucepan, stirring until