The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-11-29

OF the pies and bake to light, soft
brown. Sprinkle over top, when about
TO serve, little sugar or grated coacoa-
nut.
Poor Mans Cake-Two cups of sugar.
one-eighth of pound of butter. rind of
one lemon, one cup Of milk, two eggs,
one teaspoonful of baking powder, three
cups of flour. Beat the sugar and but
ter together, then the eggs, and add the
milk, then the flour and the baking
powder tsiftipg it in last of ALL Mix
well, and bake in a moderately heated
oven. Cost, 20 cents. and it is very
nice. This makes a nice cake pudding,
eaten hot, with sauce of any variety
liked Try IL, and you will do so many
times.
Snow Custard.-Half a package of
COx's gelatine, three eggs, two cups of
sugar and juice of one lemon. Soak the
gelatine one hour in a teacup of cold
water, add one pint boiling water. stir
until thoroughly dissolved, add two
thirds of the sugar and the lemon juice:
beat the whites of the eggs to a stiff
froth, and when the gelatine is quite
cold, whip into the whites. a spoonful at
a time from half an hour to an hour.
Whip steadily and evenly, and when all
is stiff pour into molds, or in a dozen
Eyeglasses. previously wet with cold
water. and set in cold place. In about
four hours time it may. be turned out
into a glass dish. Make a custard of
one and half pints of milk. yolks of
three eggs and the remainder of sugar,
favored with vanilla and pour this over
the molds.
Charlotte Russe-Some la9v's fingers.
three-quarters of a pint of cream. half
an ounce Of isinglass q strongly object
to gelatine), two dessert spoonfuls Of
curacao. an ounce of white sugar,
large sponge cake, and the white of
one egg. Take as many fingers as will
line the bottom and sides of the mould,
slightly moisten with the white of egg,
and lay them a little over each other
all round. Now do the same on the bot
tom. making them fit closely, and
minutes to dry Whip we'll the cream
and liquor, adding the isinglass and
sugar dissolved in just sufficient water
to dissolve il well-not more than a
tablespOOnful-beat it well into the
cream Then cut a slice from the large
very tight. Put the cream into the
mould, press carefully into the piece of
cake, and set on Ice till it is needed. II
that does not turn out solid the fault
will not be in the recipe.
Frozen Plum Pudding-Here is a nov
city plum pudding for a summer des-
Sert. Mrs. ROrer gives us in Table Talk
directions for making this Christmas
dainty in season for August. Put one
pint of milk in a double boiler; add to
il one cup of stoned raisins; cover the
boiler and stand over a moderate fire
for thirty minutes. Now add to this
half pound of almonds, that have been
dried and grated, a quarter Of a pound
of citron shredded, and, IL you can get
it. a quarter of a pound of candied pine
apple; let all these soak together for
one hour. Put pint of cream now in
a double boiler and add to it nine ounces
of sugar. Stir until the sugar is dis
solved. Take ii from the fire, and add
one pint Of uncoOked cream and raisin
mixture; add a teaspoonful of vanilla.
and the grated rind of one orange and
one lemon. Turn this mixture into the
freezer; stir constantly until the mass
is well frozen. Stand away for two
hours.
Neapolitan Pudding-One pint Of
orange juice Occurring seven or eight
medium-siZed oranges), one-half box Of
gelatine, the white of one egg, one cup
full Of sugar one-half cupful Of cold
water, one cupful Of boiling water, a few
drops of rose-coIored fruit extract, and
the grated rind and juice of one large
lemon. Soak the gelatine in the cold
water add the boiling water the Juice
of oranges and lemons and the sugar.
Strain and divide into three equal parts.
pouring one-third into a flat-bOttomed
dish and setting away to harden. To
the second third add a few drops of the
coloring extract and set this also i'm a
cool place Let the remaining portion
get thoroughly cold, and soon as it
shows symptoms of forming into jelly,
add to it the beaten white of egg, and
whip until light and spongy. Pour this
! into a small mould, which has been
dipped in cold water, and set upon ice
for several hours. Remove from the
mould. cut the colored jelly into small
orhac and bean ahOut the base