The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-03-01


Piles are pared with silver knife, cut IN
10 quarters AMI eaten with the fingers.
Grapes should be eaten from behind the
hali-closed hand. the stones aud skins
falling iu,o the fingers unobseryed aud
thence 10 the plate. Oranges are eaten
with n spoon. Salad is eaten with iork,
but noeGs knife 10 cut large leaves that
have been divided before serving.
Cheese ia eaten with a FORK, though soft
cheeees are spread on . bit OF cracker or
bread and conveyed to the mouth by tie
fingers. Salt cellars are now paced a.
each plate. and il is not improper TO take
sat with the knife. 1t eorbets are served
before the game DESSERT spoon account
panies them. but is not among the origi-
nal number placed on the table. The
small sfteT-dinner CO ee spoon Is used
with the tiny cups Of the block beverage
that concludes all dinners. The spoon IL
the mort dangerous nipple nont of the din
ner, so far rs lis correct useVe Is con-
cerned. Soup is always taken from the
side and is eaten noise!essly. To push
the spoon into the month either end first
or otherwise il decidedly vulgar.
Escaoped Turkey Mlnce the turkey o
LILLE coarseT than for the frs; recipe. and
season with pepper AMI salt. lave ready
about three cupfuls OF bread crumbs.
Moisten these with mix; butter pan or
earihen baking dish and fiji with alternate
LAYERS Of crumbs and turkey. Have bay
leaf broken fine and sprinkle in lro,n ,ime
10 time. If any dressing or gravy hGs
been let, add it. Beat Up two eggs. add
half cupfui OF warm milk, four table
spoonfEls of melted butter, and thicken
with bread crumbs; season and spread it
over the top; cover with pan, bake half
han 1 fs,tf
brown.
An icing for cake that is popular among
French and German cooks and that is
economical because II calls Tor no eggs is
nude from a haf pound CT powdered
sugar, G tablespoonful ol boiling water
the grated yellow rind OF an orange, and
enough orange Juice to mo.sten il. Put
the sugar in bowl, then add the Rad,
next the water, and lastly the juice. and
use a. once.
sunday Cakes - When making ont the
/ light loaf bread for the baking pans re-
! serve sufficient quantity OF the raised
dough to make one large loaf Have in
| readiness one cup o. dried apple. chopped
! fine and soaked in wafer overnight. Pour
/ of the water and half a cup OF New Or
/ leans molasses to every two cups OF
! chopped fruit. heat until they reach boi!-
| ing point, cool and work into the dough.
BAKE in one Loaf or In quart fruit-cans,
! letting them rise until twice their size be-
/ fore baking. \ Little ginger flavor is an
/ addition to the prepares apple.
/ Raspberry Jam Cake-One half cup of
| butter, one cup and hat OF pulyerized
sugar. one cup OF milk. five eggs reserve
! the whites Of three eggs for frosunG). two
teaspoonfuls of baking powder, one tea
spoonful each of cinnamon and eilspice.
! hall nutmeg, one cup OF raspbe rry Jam
cream together the sugar and butter,
whisk light the yolks and whites Of tie
eggs, and stir IN the jam just before add
ing -four enough to make moderately
stiff batter For the frosiing, stir confec-
toners sugar into the :hree whites of
eggs until stiff, add ono tablespoonful of
jam. and spread between layers of the
| cake. II preferred. the cake may be made
into a loaf and not baked in layers.
| Blackberry jam may be used instead OF
the raspberry.
Maple Sugar pie-One cup OF maple
sugar broken and rolled 6ne. two cups of
sweet milk. yolks ofthree eggs well beaten
| together. Line deep pie-tin with paste,
| fill il with maple cream end bake. When
almost baked sufficiently, frost the top
with the frisked whites, in which three
tablsspoonfuls of powdered maple sugar
nave been beaten. Brown slightly, and
remove from the oven.
Luncheon Cakes-Melt one pound of
| maple sugar and set in warm place.
Mold prepared bread dough raised yeast
| dough preferred into smooth loaves. Cut
| of small portions. cut thin and mark on:
into long strips. Twist into fanciful
shapes. frv in hot lard To light brown,
| draid each cake ami dip into the not
maple sugar until well glazed. The cakes
NAV bs cut into rounds aud their centers
| cut out with a small baking powder can,
If preferred.
Spider Cake-One pint o. sour cream,
half cup of butter, hall a teaspoontui Of
soda, as much salt. one tablespoonful OF
sugar, and -four sufficient to make it soll
| dough. Nix lightly, roll very thin, cut
into rounds, place them upon hot
spider brown upon one side, turn, and
| brown upon tbs other. Serve hot, with
butter and syrup.
Leftover egg yollIs may be kept fresh if
covered with ice-cold water. Pour the
water gently over them. that they NAV
| not be broken. BY changing the water
| and swee, for two or three daye, even in
| hot weather.
Veal Forcemeat-Good Served as Gro
quettes-0ne cupiul of TRw veal chopped
fine with one-third of q cupful of salt
pork good without the pork, one cupful
fine cracker crumbs. one tablespoonful OF
butter, salt, pc PIPER; mix well. Make into
small, fiat cakes after moistening with a
little milk or cream. Roll in egg, or add
a beaten egg TO Nil the ingredients. Fry a
delicate brown in little butter. Do
not let it FRY too fast, or the veal will not
be cooked.