The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-09-06


ing hot. for one can; when tender lift
out with wire spoon into a heated
glass jar; when full pour enough syrup
from the kettle to NIL the Jar then
screw the cover on; then cook enough
Tor another can the same way. In us
ing peaches for canning il is better TO
use only one variety in can. The
light-colored peaches, although not as
rich looking are very nice when canned
and excellent for dun.plings.
Scalloped Tomatoes - Tomatoes are
scalloped like oysters Put a layer of
bread crumbs in a buttered baking dish,
and over this layer Of sliced tomatoes
seasoned with salt, pepper, butter and
a very little sugar. Have the top layer
of bread crumbs ard scatter over it bits
of butter and then bake. A little OF the
gravy left from roast meats would add
20 the flavor. and might be poured over
lust before it is put in the oven.
Coffee Cream-Soak half a box of
gelatine in milk enough TO cover it for
an hour. Pour one cupful of strong hot
coffee and Sweeten with two-thirds of
a cupful of sugar. Place it over boiling
water and stir until dissolved. Strain
and mix with pint of cream. Beat oc-
casionally until cool and then pour in
mould as desired and set ice, if pos
slble. TO stiffen. The whites of the eggs
may make delicate cake, very nice to
offer with the coffee cream.
Peach Charlotte-One pint of sweet
cream. eight fine peaches, one-third Of
box of Nelson's gelatine, and one
fourth cups of sugar whites of four eggs
and teaspoonful of vanilla or lemon
fiavoring as preferred. Mince the
peaches very fine and sweeten well.
water, then add sufficient boiling water
to dissolve it, Beat the whites stiff and
the cream till thick and light. Add to
the whipped cream the remainder of the
sugar, the beaten whites, the strained
gelatine. flavoring. and last the minced
peaches. If not sweet enough add a
trifie more sugar. The amount required
depends upon the acidity of the fruit
Beat for a moment, pour into a pre-
serve dish and set upon ice for several
hours.
Frozen Peach Pudding-Rub enough
peaches through a sieve to obtain
pint of pulp; put the pulp into a vessel
few drops of essence of almond or
vanilla Dissolve an ounce and half
of gelatine in a little cold water. Add
the pulp and cool it partially. Then
whipped cream. Now beat the white
of three eggs to a stiff froth, adding
two ounces of sugar. Drop the eggs by
large spoonfuls into boiling milk; cook
it a few minutes and drain in a seive
into small squares Imbed a jelly
mould in ice, and put a layer of cream
an inch thick on the bottom. Allow
this to CONCEAL; then add a layer of
egg and the cut peaches. Cover this
with cream and freeze again and so re-
peat the layers until the mould is full,
finishing with the cream. Then set on
ice till wanted.
Peach Ice Cream-One pint of cream,
one quart of new milk one and one-half
cups of sugar, one pint of peach pulp
well sweetened, two eggs, one generous
tablespoonful of flour, one scant table
spoonful of vanilla. Heat the milk in
double boiler. Mix -four with sugar and
stir in the beaten eggs. Stir the mix
ture gradually into the boiling milk and
cook, stirring constantly, at least ten
minutes-or until the raw taste impaired
by the flour has entirely disappeared.
The flour is not detected If sufficiently
cooked and seems to give a body and
smoothness to the cream which it other
wise lacks. When the custard is cold
add favoring and cream and freeze.
The peach pulp should be added when
the cream is half frozen. If very rich
ice cream is desired the proportions of
milk and cream may be reversed. al
though the amounts given Will prove
more satisfactory to the general taste
Tomato Fritters-Use for these fritz
tiers a can of tomatoes, eight slices of
stale bread about half an inch thick,
one tablespoonful OF butter, one of flour,
one teaspoonful of salt. one of sugar,
one-fourth of a teaspoonful of pepper,
two eggs and a pint of crumbs of bread
or crackers. Cook the tomatoes, salt,
pepper and sugar together in stewpan
for ten minutes. Rub the flour and but
ter together and stir into the cooking
mixture. Cook for three minutes longer;
then rub through strainer. Spread the
slices of bread on a platter and pour the
strained tomato over them. After they
have stood for half an hour turn them
over and let them stand ten minutes
longer. that both sides may be we'll
covered with the sauce. Beat the eggs
we'll and dip the toast first in the eggs
and then in the bread crumbs. Put
few slices into a frying basket and cook
in boiling fat for two minutes, repeating
the process until all the slices have been
thus toasted. Drain we'll and serve very
hot.