The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-08-23
Valuable REGIMES.

Mutton Tea-Slice one pound Of NUT
ton, remove all the fat and add one quart
Of Geld water. Cover it, place II near
the FIRE for an hour, then simmer it for
two hours, strain it and serve il warm.
Add salt to the taste.
Arrowroot for a Sick Persona ia
blespoonful Of arrowroot, mix into
paste smooth with a tablespoonful of
brandy, add boiling water until IL be-
comes a stiff jelly; sweeten with loaf
sugar and crate nutmeg on the top.
Grandmother's Recipe for Ginger
Cakes-Three pounds Of -four, one
pound of brown sugar, one pound OF
butter, one quart of molasses, one cup
full Of ginger; flavor with grated lemon
peel, mace and cinnamon; two table
spoonfuls Of lard rubbed through the
flour.
Gems-One egg well beaten, one
tablespoonful Of melted butter, one Ia
blespoonful of sugar, three-quarters OF
a cupful Of sweet milk, one-quarter of a
teaspoonful Of salt, one coffee cupful OF
flour, into which have been Sifted two
teaspoonfuls of baking powder. Have
the gem pans hot, and bake in a quick
oven.
Croquettes-The following is a nice
way to use odds and ends Of cold meat:
One cupful of chopped ham or beef, one
cupful of milk, one cupful Of bread
crumbs, two eggs, two tablespoonfuls
OF melted butter; season well with pep
per and salt, make into small cakes
about half an inch thick and fry brown
In butter.
Cinnamon Cookies-One egg, one cup
full of sugar. one cupful OF molasses,
one-half cupful Of lard, one spoonful
each OF soda, vinegar and cinnamon.
Roll thin and bake quickly. Always
salt any article where lard is used In
place OF butter. Water is better than
.~ss,1-- ..as~, til
nut meats are nice for the top Of sugar
cookies.
Peach Ice Cream-Pare and cut UP
enough ripe peaches to I'LL a quart bowl.
Add q scaat pint Of sugar to them and
mash fine; then rub through a COARSE
sieve. Add to this three pints OF cream
not to rich-and freeze. Il peaches
be plentiful and q strong flavor
be liked twice as many may be
used: but do not change the quantities
of the other ingredients Good House
keeping.
Corn Soup-Grate the corn from half
q dozen ears; put the cobs in a kettle
and cover with half a gallon of water;
let boil slowly for half an hour, take
out, put in the corn and boil until done
Press through a sieve, season with salt
and pepper, and let simmer. Rub three
tablespoonfuls Of butter and two OF -four
together: stir into the soup, pour In a
pint OF hot milk cook one minute; add
the beaten yolks OF two eggs and serve.
Peach Batter Pudding-Butter a two
quart pudding dish and spread on the
bottom one quart of ripe peaches-pared
and halved. Beat four eggs until light
and add TO them one pint Of milk, one
teaspoonful Of salt and one gill Of pow
dered sugar. Pour this mixture Ga lit
tie at a time) on three gills of flour, and
beat well. Pour the batter on the
peaches. and bake in a moderate oven
for an hour. Serve with a rich wine
sauce.
Cheap Minute Pudding-This is an old
fashioned dish which is much liked by
our family yet. 1t is so quickly and
easily made that IL is very convenient IL
YOU hvae number come in TO dinner
unexpectedly and the pie timber is short.
To make il put quart OF water or more
on the stove, add teaspoonful of salt.
let il come to boil and stir in -four
until il as thick as mush. To the -four
we add baking powder as for biscuit