The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-11-01

spoonfuls of milk; boil until it hairs"
from the spoon. Then add a piece of
butter the size of an egg; stir until cool;
flavor with vanilla to taste. If il seems
too stiff as il cools very little water
may be added to thin it--nOt milk. This
filling, with butter omitted, makes a
fine frosting for other kinds of cake.
Katharine's Sweet Potato Biscuit-Boil
four sweet potatoes, peel and mash fine.
One quart of luke-warm water with a
cake of Vienna yeast dissolved in il;
one tablespoonful of lard, a little salt and
flour enough to make dough that can
be easily handled. Knead thoroughly and
stand in a warm place to rise for two
hours and half. Mold into biscuit with
as little kneading as possible Let stand
for half an hour, or until they fill the
pan. Bake half an hour or until done.
They should be eaten warm.
Almond Cream Cake-For this is re-
quired two cupfuls of sugar. one-half
cupful of butter three cupfuls of flour,
one cupful Of sweet milk, three tea
spoonsful Of baking powder Qevel fulD,
the whites Of six eggs, one teaspoonful
of vanilla. Sift the -four and baking
powder together; beat the whites of the
eggs to a stiff froth. Rub the butter
and sugar to a cream, add the vanilla;
then, alternating and beating between
each addition, the flour and milk; lastly
the whites Of the eggs, stirring in, but
net beating. This will make one very
large cake, or two small ones. Bake in
layers, and, when cold, spread with al
mOnd cream made as follows:
Cabbage with Cream Sauce-After thor
oughly washing the cabbage, to make
sure that it conceals no insects or other
Objectionable matter, cut away the
tough stalks. put it over the fire in plen-
ty Of actually boiling water and boil it
fast for about twenty minutes, or until
its substance is only tender enough to
eat. The usual difficulty is that this
vegetable is generally boiled too long; the
attempt is made to cook the tender
leaves and the comparatively tough
stalks the same length of time, with the
result of so softening all the vegetable
tissue that the penetrating and volatile
I oil is released, which gives the strong
odor to cabbage. Boiled in salted water
just tender and then drained at once and
seasoned with salt, pepper and butter or
with cream sauce, it is nearly as nice as
cauliflowef, especially the new spring
cabbage now in market.
Chocolate Cream Cake--One-fourth cake
two squares) of good chocolate, one
half cupful of sweet milk and white
sugar, the yolk Of one egg. Beat the
yolk, add the milk and' sugar, then the
chocolate scraped fine; let it come slowly
to the boiling point, stirring constantly.
When il thickens set il aside to cool.
/ For the remainder of the cake take one
| and one-half cupfuls Of sugar. One-half
cupful each of sweet milk and butter,
two eggs, two cupfuls of flour good
measure), one level teaspoonful of soda,
! one teaspoonful Of vanilla. Beat the
whites and yolks of the eggs separately;
dissolve the soda in the milk; sift the
flour. Rub the butter and sugar to-
gether, add the yolks Of the eggs, the
vanilla, then the chocolate mixture.
| Then. alternately, the flour and the milk,
little at each time. beating we'll be-
tween each addition. Stir in thoroughly,
yet gently, the beaten whites of the eggs.
Bake in three or four layers. Remove
carefully from the oven, as this cake
is very light and delicate and a slight
jar will cause ii to fall. Do not take
1t from the tins until cool; then spread
with this:
Timballe de Cotelettes a la Franchise
Trim a neck of lamb neatly, tie it
ttato shapa-- and put in "a pan with one
ounce of butter or clarified drippings, a
bouquet. some sliced carrot, onion, tur-
nip, celery, some peppercorns and cloves
arrange the meat on the top of the veg
etables, lay a buttered paper over ii all,
cover the pan, and fry it's contents for
fifteen to twenty minutes, then add two
wineglassfuls of sherry; recover the pan,
and set il in the oven, and let IL braise
for an hour keeping it basted, and add
ing by degrees pint of stock. When
| cooked, press the meat till cold, then
cut it into neat outlets, mask each of
these with brown chaufroix sauce, and
garnish with a star of hard boiled egg.
setting this with a few drops of aspic
Line plain Charlotte mould with aspic,
decorating the top with white of an egg.
chilies, cucumbers, cooked tongue etc,
then arrange the prepared outlets all
round the mould, with the decorated side
outward, and set them with a layer of
aspic about one-fourth inch thick Fill
up the mould with a PURGE of mutton.
Set this with a thin layer of aspic, and
put it inside to set. Serve with a salad
of tomatoes and cucumbers. For the
puree, pound till smooth three-fourths
pound of cold roast mutton, mix it with
a wineglassful of sherry, two tablespoon
fuls of brown sauce, a teaspOonful of
Liebig and a pint of good brown stock,
stiffened with one-half ounce of leaf
gelatine. Rub it all through a sieve and
use.