The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-05-31
Recipes.

Rumbled Eggs-Beat three eggs with
two ounces of butter and a teaspoonful of
cream; put into a saucepan and keep stir
ring on the fire nearly five minutes, until
it has risen ND like little wsfiies. Serve
hot on buttered toast.
Little butter cakes-Make q paste with
one pound of -four one ounce of butter, a
tull teaspoonful of baking powder, little
salt and half pint of buttermilk. Roll
this past out three-Quarters of an inch
thick, cut it into rounds with tumbleT.
bake, tear the cakes apart, butter them
while hot, and serve at once.
Thin Biscuits-Make q paste with half
q pound of flour fouS ounces of butter and
some salt, moistened with a whole we'll
beaten egg or two tablespoonsfuls of beer.
Roll this paste out very thin, cut 1t into
rounds with either a tunibler or q claret
glass. and bake In a quick oven. If liked,
a little grated cheese and some cayenne
can be used to flavor these biscuits.
Chocolate Custard.-Add teacup even
ly full of grated chocolate TO q quart of
fresh milk not skinned. Boil together,
then set aside to cool. Beat well four
eggs, reservIng three of the whites, how
ever. for a meringue. Sweeten with a
teacupful of sugar and season with a tea
late and eggs together. Bake in a pud-
ding dish slowly, and only until set like
custard. Put the meringue on when the
custard is cold.
Charlotte Russe-Whip one quart of
rich cream to a stiff froth. To one scant
pint of milk add six eggs beaten very light !;
make very sweet and flavor highly with
vanilla. Cook over hot water till it is a
soly II ft,l OF
Cox's gelatine in a very little water, and
warm over hot water. When the custsrd
is quite cold beat IN lightly the gelatIne
aud the whipped cream. Line the bot
tom of your mold with buttered paper the
sides with sponge cake or lady fingers.
Fill the mold with the cream, and set in
the ice house or refrigerator. To turn out
of mold, dip in hot water for a moment.
This will be found delicious.
Potpie-Have a neck of lamb or NUT
ton broken by the butcher into small bits.
Put it on to boil with only enough water
to cover il. After il has boiled two or
three hours makea crust by mixing pint
of prepared flour into stiff dough with
milk or water Instead of boiling the
crust In the ordinary way upon the top of
the meat, make it into fiattened balls and
drop them into a large saucepan of sailed
boiling water. The crust is lighter and
far more palatable when we'll surrounded
by fluid, as it cannot be when cooked with
the meat. After dishing the meat lay the
crust on top of it and pour the gravy first
thickened with little flour, over both
crust and meat.
Calls Foot Jelly-Boil we'll four cslfs
feet in plenty of water, and keep up the
quantity from the tea kettle. When the
meat separates from the bones strain the
liquor into an earthern crock and let il
stand until cold. When the jelly is cold
take off all the oil scrape off the sediment
from the bottom. Add three-quarters
pound loaf sugar, five eggs-whites only,
beaten slightly, four lemons. siiced, one
pint of wine, one-half ounce of cinnamon,
one-half ounce of mace. Mix well. set it
ON the fire and let it boil five or ten min
utes, and then pour it into a white flannel
bag with wide mouth, and tapering
toward the bottom. Dip the bag in hot
water Just before straining the jelly. Do
not squeeze the bag, as that will make the
Jelly muddy and dull. If it is not clear,
strain again.
Chicken Patties-The recipe for this de.
lightful entree is given as follows in Food:
Take three or four old chickens; alter
having cleaned them we'll put them in
three or four quarts of cold water, we'll
seasoned with salt, pepper, thyme. celery,
parsley, ETC., and well garnished with car
rots and onions When it commences to
boil take them out and let them get cold
Take of all the meat and then let the car
classes rebOil in the same stock cut the
meat in small. SQUARE pieces lone part.
Let the stock boil down until it is reduced
to about one and half qnarts, then strain
through towel. In a small saucepan nut
about three spoonfuls of flour with two
spoonfuls of butter. then mix we'll until it
is almost brown (but not DARK then add
the stock in which you have boiled the
chickens, and stir constantly until it comes
to boil then take the yolks of four eggs
mixed with a little cream, and about one
ounce of butter; then bind the whole to-