The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-07-26

pie. Bake with one crust and when done
cover with a merringue made of two
whites and two tablespoonfuls of sugar
Serve cold.
Raspberry Jelly-Crush the raspberries
and strain them through a wet cloth.
Put the juice into a preserving pan with
three-quarters of a pound of hot, but
not burnt, sugar to one pound of juice;
boil it ten minutes and take, care that
IL does not darken; remove the pan OF
the fire. strain the juice through bag
and pour it into pots. Do not touch the
bag until the Jelly has passed through,
else it may become thick.
Raspberry Jam-Use three-quarters of
pound of sugar to a pound of fruit.
First boil the fruit alone few minutes,
then add the sugar. Boil three-quarters
of an hour stirring well. Fill little jars
or glasses while the jam is boiling hot;
when the glasses are cold, cover them
first with paper soaked in sweet oil or
brandy, and then with second papers
moistened with the whites of eggs, and
pressed against the sides of the glasses
to exclude the air.
Compete of Apricots-Twelve ounces
Of sugar to one pint of water; some ripe
apricots; boil twelve or fourteen ounces
of sugar in q pint Of water for a quarter
of an hour, removing all the scum as it
rises; put as many ripe apricots into it
as required and let them simmer gently
for a quarter of an hour or twenty min
utes, until they are tender. but do not
let them break; then take each apricot
carefully out on glass dish, arranging
them as taste directs. and when the
syrup is cool pour il over them and set
ii in a cool place
A New Preserve-The housekeepers Of
one neighborhood says a writer in the
Boston Journal, are making a new pre-
serve, the receipt of which has been a
great secret until the cook finally. in
an unexpected mood of good humor,
told a neighbor who ventured to search
into the mysteries. 1t has not yet re-
ceived a name, but its origin is reputed
to be somewhere in the sunniest part of
the South. These are the ingredients:
Five pounds of fresh currants, stew
them; two pounds of Malaga raisins,
stoned; one pint of raspberry juice, five
pounds sugar, three oranges cut in
small squares like dice; do not peel them.
Put all ingredients together. and boil
twenty minutes.
Apricot Jam-Pare the apricots, which
should be ripe, as thinly as possible,
break them in half and remove the
stones; weigh the fruit, and to every
pound allow the same of loaf sugar;
pound the sugar very finely in mortar,
strew il over the apricots, which should
be placed on dishes and allowed to re-
main for twelve hours; break the stones,
blanch the kernels. and put them with
let simmer very gently for about three
quarters of an hour; take out the pieces
of apricot, boil this syrup little longer,
and as fast as the scum rises remove it;
put the apricots into jars, pour over
them the syrup and kernels, and cover
in the usual way.
Apricot Bavarian Circumference one
quart of whipped cream. Pare one quart
of ripe apriOts and press them through
colander into a tin pudding pan. Soak
half a box of gelatine in half a cupful
of cold water for about half an hour.
If not thoroughly dissolved. stir over a
kettle of boiling water: strain and pour
over the apricots. Mix well, and set the
pan into a pan of ice water or finely
cracked ice. and stir slowly and con-
stantly until the mixture thickens, then
add one-half of the whipped cream.
pour into a mold and set away to harden.
This may be prepared in the morning
for lunch tea. but should not stand
over night. When it is to be served,
turn out on a fat dish and serve with
the remainder of the whipped cream
heaped around the jelly form.
a Raspberry Dessert-Put one pint OF
fully ripe. fresh raspberries into a porce-
lain-lned sauce pan, with two table
spoonfuls of water and three tablespoon
fuls of pulverized sugar. Place the sauce
pan over the fire. shaking it continually
until the Juice flows freely. Before the
raspberries lose their shape entirely take
them out carefully. Now boil the siruT
till clear and pour it out. Beat to a
cream a piece of butter the size of ar
egg, add tablespoonful Of pulverized
sugar, a tablespoonful of grated bread
crumbs, two drops of almond flavoring
and the yolks of two eggs (wen beaten)
Mix all thoroughly together and add the
whites Of two eggs whipped to froth
Now have some small, deep pastry pans
line them with good pastry, put the rasp-
berries on this, pour over them the sirup
and spread the mixture on top of all
Bake half an hour in a brisk oven.
St Patrick's Pudding-Two cups milk,
one cup butter, two cups flour, one cup
sugar. ten eggs, one teaspOonful vanilla
extract and the grated rind of one lemon.
Put the milk with one-half of the butter
over the fire; as soon as it boils stir in
the sifted flour and keep on stirring
until the contents of saucepan form into
a smooth paste and lOoSenS itself from
bottom of saucepan. Then transfer it
to dish and set aside to cool; stir the
remaining butter to a cream and add
alternately the yolks Of eggs, the sugar
and the paste: stir thoroughly and add
the lemon, vanilla and the ten whites,
beaten to a stiff froth; fill in well-but-
tered and Toured FORM boil two hours,
and serve with shamrock sauce, made
as follows: Into a lined saucepan put
one-half bottle Rhine wine, four table
spoonsfuls sugar. one teaspoonsful corn
starch. the peel of one-half lemon and
the yolks of six eggs. Place the sauce
pan over the fire and beat the contents
with an egg-beater until just at boiling
( point, then instantly remove from fire
color it a delicate shade of green with a
little green vegetable coloring; serve
with the pudding.