The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-10-18

passed. BuL lney can De kept III Boou
condition in barn basement for several
weeks after tomatoes fresh from the vine
are impossible in any other way.
Recipes.
Turnip Pasty--Boil thoroughly one
half dozen turnips, mash them up add
ing a teaspoonful of cream and season.
ing with salt and pepper Put paste
around this mixture, like a dumping,
and bake or steam.
Leelxy Pie-Cut up a dozen leeks, put
them to boil with enough water to cover
them: when boiled strain off the water.
Season them in a pudding dish, pour over
one-half pint OF buttermilk and beaten
egg. Cover with ordinary paste and
bake.
Potato Pie-Slice eight raw potatoes
and cut up into small pieces one-half
pound Of bacon. Line a basin with some
suet pastry and put in the bacon and
potatoes; add boiling water and little
flour to make gravy. Put TO steam for
four hours.
Raised Cake-One cupful Of raised
dough, one cupful Of molasses, one cup
full of sugar, one-half cupful Of butter,
one cupful of sour milk, a little grated
nutmeg a cupful of raisins, teaspoon
full of soda, two teaspoonsful Of CHINA
mon. one-half teaspoonful of mace, one
teaspoonful of cloves, three and one
half cupfuls of -four Bake slowly
Loaf Cake,.Two cupfuls Of light
dough, two cupfuls of sugar, one cupful
OF butter, one cupful Of cream, two eggs,
one-half tablespoonful of soda, one cup
full of currants a teaspoonful each of
ground cinnamon and mace, and grated
nutmeg. Work well together and add
sufficient flour to make 1t stiff. Shape in
loaves. put into pans, raise, and bake
slowly.
Dutch Apple Pudding-Line cake tin
with a little thicker crust than for
pie. Take good favored apples, pare,
cut into sixteenths, lay these regularly
along the crust each piece touching, but
not tapping Press slightly into the
crust, to prevent moving. Dust we'll
with sugar and a little nutmeg. Fill the
dish with sweet custard (as for custard
pies). and bake.
Meringue-Whip the whites of the eggs
stiff, and add to them three tablespoonfuls
of powdered sugar and one Of cocoanut.
Flavor delicately with vanilla, and after
spreading upon the custard, sprinkle the
remainder on the cocoanut over the top,
and set in the oven to brown. This
dessert is to be eaten cold and requires
no sauce. Sponge cake is very nice to
pass with the meringue.
Apple Dumplings-Take a bright round
tin pan (say three pints), fill half full
of apples (cut in small pieces, a little
water. Make a cream-of-tartar biscuit
dough. soft enough to pour over the APP
pies. Cover with round tin that Is the
same depth and will fit over the edge.
Let it cook on top Of the stove, not di-
rectly over the fire. Serve at once when
the cover is removed, with a sauce or
butter and sugar, as preferred.
Spiced Quince-For this I take the
pulp Of ounces after have made jelly
from them, and, mindful of the need
of some ounce flavor remaining, / do
not squeeze the pulp altogether dry.
Then 1 take for four pounds of this
pulp a pint of vinegar, two pounds of
sugar and a teaspoonful each of Gin
namon, ginger and mace. Put the spices
in a bag, and, with the fruit into the
sugar and vinegar, simmer slowly over
the fire for two or three hours; then
seal in jars.
Apple Butter-Making apple butter is
almost one OF the lost arts, but have
gathered the process from old expert
enced folks, and New York state farm
ers say that it is apples pared, cored,
cut and boiled in sweet cider till the
whole is a dark, rich pulp, and the
cider is reduced oae-half. No sugar is
needed, for the fruit furnishes it's own
sweetness. Half the apples may be sour
and half sweet, or all sweet, as one likes.
1t takes nearly two gallons of cidar to
make one of apple butter, spices are
added, or not, to taste. L should spice
it, the rule being one tablespoonful of
cinnamon and one-third of tablespoon
full Of ground cloves to each gallon Of
apple butter. added when it is taken
up boiling hot. 1t may be kept in bar
rels, stone pots or butter firkins and
boxes. A clean secondhand butter fir
kin is a very good thing to keep many
kinds Of preserves or pickles in.
Cocoanut Meringue-One quart Of
sweet milk, five tablespoonfuls of des-
located cocoanut, three tablespoonfuls
Of tapioca, generous half cupful Of
granulated sugar, the yelks of three
eggs, salt and vanilla to taste. Wash the
tapioca and soak for several hours in
plenty Of cold water. After draining off
the water add the tapioca to the milk
and set them on the range in a pudding
dish. If there is the least doubt as to
the freshness Of the milk, stir in
pinch of soda Cover until the boiling
point is reached. Now stir in two table,
spoonfuls Of the cocoanut, and, after
drawing the dish to the edge of the
range where the milk cannot boil, add
gradually the yeiks of the eggs and
sugar, which have been beaten together
until light. Replace on the hottest part
Of the range, stirring continuously until
the custard has thickened Remove
from the fire and set aside several hours
to cool, when salt and fiavoring may be
the top.
Delicious Raised Cake--Three pounds
of flour, one and one-half pounds of
sugar, twelve ounces of butter, seven
ounces of lard, one and one-half pints
of milk one coffee cupful of yeast, two
nutmegs, teaspoonful of mace, three
eggs, one pound of raisins, four ounces
of citron and a teaspoonful of salt
Scald the milk. lard and pint OF sugar
togther. When cool, stir In the flour
and add the yeast. Set in warm place
until light. Then add the butter and
sugar beaten to a cream; eggs. fruit
and spice Let II rise a second time.
Then divide and put 1t into pans. and
after setting 1t in a warm place for half
an hour, bake slowly for an hour
This makes quite a quantity and If de-
sired the recipe may be halved, or
thirded, but the cake will keep a long
tirne--indeed, It improves by xeeping,-and
is most convenient for unexpected COM
pany. It will be found much more de-
licious If old-fashioned hop yeast is
used, although the proper proportion OF
yeast cake may be used as substitute