The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-04-26

moisien tablespoonful of corn starch
in little cold milk, add TO the hot milk,
cook moment; sdd the egg and sugar,
cook another moment; take from the fire.,
add a tablespoonful of vanilla, and turn
out to cool serve the Jelly with this Gus
tard poured around it.
Steamed Batter Puddiug-Beat two eggs
broken without separating. until light
Add one cup OF milk, and when thorough.
" mixed, two cups of flour and beat IN
I'll smooth and light; then add one tea,
spoonful of melted butter, half a tea.
spoonful Of salt and beat again. Lastly
add one heaping teaspoonful Of baking
powder and one-quarter of a pound of
candied cherries. cut in halves and Toured.
Stir quickly into the pudding and turn
into a creased melon mold. Boil or steam
continuously for two hours and serve with
foamy sauce.
Angel Cake-The white of eleven eggs
are FIRST beaten to a stiff froth and one and
one-hslf cupsful of powdered or fine gran
ulated sugar are stirred into is. And then
a teaspoonful OF vanilla and one cup Of
flour, into which has been mixed one tea
spoonful of cream of tartar. The flour and
the cream of tartar should be sifted four
times and beaten lightly into the other
mixture. Bake forty minutes in an I'M
CREASED pan with tube in,the center In
vert the pan and allow the air TO pass un-
der the cake as it cools. A turks head
pan, one with q tube, should always be
used.
Scotch Mutton Broth-The most famous
broths OF Scotland are those made of NUT
ton by the slow, homely method of the
cottage. The scrag end of neck of q we'll
fed, plump sheep is chosen. The flesh is
f,,1l. Ere.. a III
moved. The bones are covered with
about pint of water and the lean meat
is put In large soup pot. with half q
turnip, an onion, half q carrot, a stalk Of
celery. all minced fine with half cup of
barley. Pour about three pints OF cold
water over these ingredients. Let the
mixture come slowly to the boiling point,
and simmer at the back of the stove
for two hours. At the end of this time
strain the water off the bones and
add it TO the soup. Add also a teaspoon
full of -four mixed with tablespoonful of
butter. Wet this with little of the hot
soup to prevent any possible Jumping aud
then stir il in. Add two or three sprigs
of parsley, minced fine, and then let the
soup simmer half An hour longer. This is
thick broth in which meat and vegsta-
bles are served and for this reason il is
called In some parts of Scotland "hotch-
potch." IL has sometimes been argued
that mutton is not as apt to induce flesh
as beef. while it contributes equally
toward making muscle, and for this rea-
son some professional trainers prefer ID
for diet. Certain 1t Is that the
Scotch, who are a nation of NUT
ton eaters, are famous for their
Drawn and muscle, while the English,
who are beef eaters. are apt while muscu-
lar to be rotund in figure. Sometimes q
half cup OF coarse oatmeal Is substituted
for the barley in the hotchpotch. Profess
sional caterers make this Scotch broth of
stock, which they always keep at hand.
By this method about half q pound Of
mutton is cut in cubes. an onion is
chopped whole, two small carrots or
medium-sized one is cut In small pieces.
half turnip, two leeks and two Stake of
celery are mixed fine. These vegetables
are tossed in butter for ten minutes, but
not Drowned. and then they are put in
the soup pot with three pints OF white
stock. tablespoonful of we'll washed
pearl barley is added and the soup 10
boiled for forty minutes.