The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-09-20

of strong coffee. Boil up once. and put
between the layers OF cake, icing IL with
one white OF egg into which a teacupful
of powdered sugar has been stirred.
German Fritters.-Three eggs (well
beaten), one pint OF milk. two table,
spoonfuls Of sugar, one-half teaspoonful
OF salt, one SsltspOonful Of cinnamon and
a small pinch Of powdered mace Cut
slices Of bread in squares or oblong
pieces. soak in the mixture until soft,
and fry a golden brown in butter put
ting a small piece OF butter on each be-
fore turning Serve very hot with butter
and sugar or maple strip.
Fish Hash-Bou six good-sized pota-
toes and one cupful Of stripped Goldfish
together, and. while hot. chop them fine
together with three or four slices of
boiled beef. Put the mixture on a stove
in a granite stewpan. add a goOd-siZed
piece of butter and beat thoroughly with
silver fork. Place on a hot platter in
any form desired. garnish with parsley,
pieces Of beet and carrot cut in fancy
shaped. and slices Of hard-boiled eggs.
Plum Butter-Plum butter is a pleas
ant accompaniment TO cold meats, and
is made as follows: Cook together until
soft four quarts Of plums, previously
scalded in soda water and four quarts
of crab-apples. with sufficient water TO
cover them Press through c0llander
and allow one quart Of sugar TO three
pints Of pulp. Add a teaspoonful Of Gin
namon, a saltspoonful OF cloves and
half teacupful Of good cider vinegar.
Cook until thick and rich, stirring often
to prevent its scorching.
Stewed Beet-Bake or boil 1t tolerably
tender, and let ii remain until il is cold;
then pare and cut IL into slices: heat and
stew it for short time in some good
pale veal gravy Tor in strong veal broth
for ordinary Occasions); thicken this with
4e,e FrrH %
cupful or more Of good cream; stir in,
as it is taken from the fire, from a tea
spoonful to a tablespoonful OF vinegar
The beat may be served likewise IN thick
white sauce. to which. just before it is
dished, mild eschalots may be added.
Picked Plums-Take fine. large, ripe
blue plums, or green cages, and prick
them well with a needle. To eight
pounds Of the fruit one must allow a
quart Of vinegar and three pounds OF
sugar, spiced with half an ounce each
Of cinnamon, cloves, allspice and mace,
a pinch Of mustard seed and FIVE
peppercorn. Prepare the vinegar, sugar
and spices and pour, when scalding hot
over the fruit Let ii stand three days,
pour off the liquor boil and pour on
again. Do this every three days for
six times before you put the fruit away.
Compete Of Green Gages-Take one
pound Of white sugar. add to it half a
the scum as il rises) for about five min
utes; pick a quart Of green cages. throw
them into boiling water for FIVE min
utes, drain them in a sieve, then place
in the syrup and set aside to get cool;
boil three ounces well-washed rice in
half pint OF milk, add two ounces OF
white sugar and a little essence Of
vanilla; when cold make a border of
rice round a glass dish. place the green
cages in the center, put row Of pre-
served cherries on top Of the rice, and
serve.
Peaches a la Conde-This is a dessert
in which peaches and rice form the
basis. and is prepared as follows: Cut
in two and boil in strip (as in foregoing
receipe) eight large peaches, and drain
these on a sieve. Wash a half pint OF
rice. put it in a saucepan with one and
a half pints Of milk; then boil, adding
one ounce Of butter, three ounces OF
sugar, and some lemon peel; cover and
cook half an hour. Remove the peel,
add the yolks Of two eggs, and mix well.
Dress the rice in some form on a dish
and arrange the peaches on It. Reduce
the peach strip until pretty thick;
flavor, and pour over the peaches and
rice and around them, and serve hot or
cold.
Picked Plums-Tale green gage plums
while they are actually green, T. e.,
before they are ripe and put them IN
an earthenware dish over the fire with
vinegar. salt and little fennel seed and
dill. This should be put over the fire
first and allowed to boil, then skin and
put in the plums Let IL all boil again,
then take it off, let 1t stand until cold
and then put il away in jars, and do
not use for about three months If you
are careful to use no more Of the fennel
seed and dill than will impart a slight
flavor to the pickle, your plums viii
taste very much like olives, and IL you
use the small damson plums (when
green,) they look so much like olives
that they might readily be taken for
them.