The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-08-30
Valuable Recipes.

Peach Marmalade-Choose very ripe
and good-iavored fruit; peel and cut in
quarters; weigh and put in a porcelain
kettle with a little water; stew slowly
until they are very soft, then add three
fourthS of a pound OF sugar for each
pound OF fruit and cook together until
thick; put in tumblers or jars and seal.
Peach Syllabub-Line a deep dish
with plain sponge cake. Pare and slice
fine enough peaches TO almost nil
the dish. Sweeten bountifully, mixing
the sugar we'll through the peaches.
Set upon ice for half an hour. then
spread over the peaches one teacupful
Of rich cream, which has been whipped
and sweetened. and serve at once.
Tomatoes with Forcemeat-Cut a slice
off the stalk end of as many tomatoes
as are required to make a dish, and
with a small knife or the handle Of an
iron spoon, scoop out all the seeds with
out damaging the tomato. Fill all the
cavities with veal or chicken forcemeat;
turn them upside down in a buttered
baking tin and bake about twenty min
utes; dish them and pour little white
sauce around.
Peach Pie-To one cup and a half OF
sifted flour add cold butter cut in bits.
enough to shorten well, and a little ice
cold water to mix; roll and spread but
ter over ii and roll out again; cover a
pie tin and fill with fresh, ripe peaches.
peeled and quartered; crack four or five
bits and blanch the kernels, but put
them in the pie to flavor, sprinkle over
the peaches half a cup Of sugar and
add two spOonfulsSof water; cover and
bake In moderate oven.
Tomatoes au Gratin-Prepare the to-
matOes in the same way as the fore
going but fill them with minced chicken
or veal, which is mixed in a little white
sauce seasoned with salt and pepper
and the raw yolk Of an egg. Cover the
meat in with nicely Drowned bread
crumbs, and stand each tomato on
round piece of fried bread; place them
on a baking tin and bake till the tomato
is done; arrange them on a dish paper
and garnish with fried parsley.
Tomato Southeastern twelve medium
sized ripe tomatoes, pass them through
a sieve, and reduce the pulp TO half a
pint; stir to il two ounces Of bread
crumbs and two Of butter; continue
stirring till it boils: then remove from
the stove and stir briskly the yolks Of
three eggs; whip the whites very sttn,
and mix in carefully and lightly. Pour
into a buttered souffie dish; sprinkle a
little grated Parmesan cheese over the
top, and bake from twenty to thirty
minutes.
Peach Meringul-Three cups of new
milk, one cup Of sugar, six or eight
peaches, yolks Of three eggs. one heap
ing Il tablespoonful OF cornstarch. a small
teaspoOnful of vanilla and a pinch OF
salt Heat the milk In custard kettle.
Mix one-half cup Of sugar with the
cornstarch and stir gradually into the
beaten yOlks Beat the mixture slowly
into the boiling milk and cook ten min
utes, stirring continuously. Pare and
slice the fruit, mix with remaining SUI
gar and pour into a pudding dish. When
the custard is cold add fiavoring and
salt and pour it over the fruit Heap
upon the top.
Spiced Peaches-Six pounds OF peaches,
three and one-half pounds OF granulated
sugar, one pint Of vinegar, one-half
pint OF water, one ounce Of cinnamon,
a little less than an ounce OF cloves,
one tablespoonful OF salt and two blades
Of mace Pour boiling water over the
peaches. allow them to stand a few
moments then drain them and remove
the skins. Tie the spices loosely In a
cheese cloth bag and place In the ket-
tie with sugar, vinegar, water and salt
Allow the strip to boil a short time,
then add the peaches a few at a time,
and cook until tender. Skim them care
fully into a stone Jar. and when all
are cooked. pour the strip over them.
The day following, drain the strip from
them. boil IT again, and pour over the
fruit When cold. cover closely and
store away for winter use. 1t some
times happens that one has guam
itv of imperfect fruit which cannot be
spiced whole. In this case cut the fruit
into quarters, and though not so at
tractive i'm appearance. the spiced
peaches will stil be excellent