The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-06-07
Recipes.

Fried Hominy-Have frying-pan with
hot butter in il, and put in az much hon.
my as required for the meal. Pour over
1t very little water or milk to keep it
from burning Salt TO suit the taste Do
not stir it while cooking but leave the
kernels whole.
Strawberry Pudding-Mske a plain
cream pie, and place 1t in a deep glass
dish; cover the top with strawberries.
mashed with a little powdered sugar;
cover the whole with whipped cream,
place on ice until desired for the table;
serve with thin cream favored.
Coffee Jelly-Soak box of gelatine in
half pint OF cold water for two hours.
Pour over il at the end of that time one
and one-half pints of boiling water. When
it is dissolved add one pint of sugar
and pint OF strong coffee. Strain, turn
into molds and set away to harden.
Rum Pineapple-Prepars the pineapple
and sugar as for the plain preserve, but
when packing the jars, if pint Jars be
used, leave room for one tablespoonful of
Jamaica rum. Pour the rum on top of
the mixture ard seal the jar This is
nice to serve with ice-cream or frozen
pudding
Rye Muffins-Mix one cup OF rye meal
mot flour with one cup OF white flour,
one-quarter cup OF sugar and one tea
spoonful OF salt. Beat one egg light. with
out separating. add TO it one cup of milk.
and slowly pour this on the dry material,
beating ell the while. Add one table
spoonful of baking powder. put in CREASED
muffin tins and bake twenty minutes In
quick oven.
Strawberry Short Cake-To one quart
of nd txuc ful -
Horsford's baking powder. one tablespoon
full white sugar and a little salt; mix
thoroughly while dry. Chop mp three
tablespoonful butter in -four thus pre-
pared. To one large cupful of sweet milk
add one egg Then put tho whole to-
gether as quickly and with as little
handling as possible. Roll into two
sheets, each about half an inch thick.
Bake in Well.greased pan. laying one
sheet on the top of the other. When
done, and while warm, separate them aud
put between the two crnsts a thick layer
of strawberries. we'll sprinkled with pow
dered white sugar. Cut like pie and eat
with cream and sugar.
Pineapple P-eserve-Twist off the top
and bottom, and pare off the rough out
side of pineGppies; then weigh them and
cut them IN slices, chips or quarters, or
cut them IN four or Elk and shape each
piece like whole pineapple; to each
pound of fruit put teacuD OF water; put
it in a preserving kettle, cover IT sud st
it over the fire and let IL boil gen ~ until
they are tender and clear; then take them
from the water by sticking q fork ia the
center OF each slice, or with Skinner,
into Il dish.
Put TO the water white sugar. 6 pound
for each pound OF fruit. stir il until il is
al dissolved then uut in the pineapple.
cover the kettle and let boil ger:lv until
transparent throughout; when It is 20
take it out, let it cool, and put il in g Ass
jars; let the syrup boil or simmer gently
until 1t is thick and rich, and when
nearly cool pour 1t over the fruit. The
next day secure the jars as before
directed.
Pineapple done in this way IS beauli-
full and delicious preserve. The usual
manner of preserving it, Dv putting it into
the syrup without first boiling it, makes
il little better than sweetened leather.
Preserved Raw ineapple-Pineappie is
one OF The fruits with which one must use
great care, else it will grow hard in cook
ing Here is delicious and rich method
of preserving IT; Pare the pineapple and
take out ali the eyes. Now, with a very
sharp knife, cut the pineapple in
thin slices, cutting down the side
until the heart Is reached. This
is to be discarded. Weigh the sliced
pineapple and put it in a large
earthen dish. Add to- 1t as many pounds
of granulated sugar as there are pounds of
pineapple, and stir we'll. Pack this mix
ture in pint or quart jars put on the COW
ers and tighten them, then put away In
the preserve closet The pineapple will
keep for year or more and be perfectly
tender and fine favored. About the LIST
OF June is good time to put up pineap-
pie.-GOOd Housekeeping.