The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-12-06
Recipes.


Waterproof Footwear-Almost any
mixture for making boots and shoes
waterproof is effective If linseed oil be
used as a base 10 build upon
Graham Tea Cake-One cupful OF
sugar. one-half cupful of sour cream
Gill the cup with MILK one egg one
half of a tablespoonful of soda, graham
-four enough to thicken II so that it
will drop from the spoon May be
baked in a loaf or In cupcake tins.
Vanities-One unbeaten egg mixed
quite hard about the consistency OF
pastry, with flour and little salt add
ed. Roll quite thin, cut into small
shapes as desired. and fry in deep lard
for a minute. While not sprinkle with
powdered sugar. These will be found
delicious served with the above men,
toned dessert.
Lemon Sauce-One cupful Of granu-
lated sugar, a large tablespoonful OF
butter, one egg, the grated rind and
juice of one lemon, six tabiespoonfuls
of boiling water. Mix butter and
sugar add the beaten egg, next the
lemon and boiling water. beating brisk
ly for a moment. Set the bowl contain
ing sauce in boiling water and cook
until the consistency Of honey.
Lady Fingers-Separate the whites
and yolks Of six eggs and heat them
thoroughly. Add to the yolks two
ounces each of sifted -four and sugar.
Beat in the whisked whites and two gills
of rose water; beat the mixture five min
utes. Butter the baking tin, put the
mixture I'm a funnel-shaped bag and
squeeze 1T out on tin in the form of fin
gers, dust a little sugar over them, let
them stand a few minutes to absorb the
sugar and bake twenty minutes.
Chicken Jelly-Cut a chicken as for a
fricasse. Put it in a double boiler with
Il =
cover closely and let it cook for FIVE
hours. Strain it through an ordinary
strainer. and leave il to stiffen. Remove
all the fat, melt the jelly, add salt to
taste, and strain it through two thick
nesses of cheese cloth. The quantity
will be about half a pint. An excellent
broth is made by adding three table
spoonfuls Of boiling water TO one OF
jelly.
Chicken en- Coquille-To every pint
of cold chopped chicken allow one table
spoonful of butter, one tablespoonful OF
-four. one tablespoonful Of chopped pars-
ley. ne cup OF milk or cream. two hard
boiled eggs, salt and pepper 70 taste;
melt the butter without browning. add
the -four. stir until smooth: add the
cream, stir continually until il thckens;
then add the chicken. the hard-boiled
eggs, mashed fine. and the seasoning.
Mix well fiji the shells, brush over the
sprinkle with bread crumbs and brown
in a quick oven
Fig Cake-Chop fine one pound OF
figs. Beat the whites of five eggs to a
stiff, dry froth. Beat one cup Of butter
and two cups Of sugar TO a cream, add
ing one cup Of milk. three cups of -four
and stir until smooth. Add one-half Of
the whites. then one-half Of the figs. then
the remainder of the whites and one
teaspOonful Of baking powder. Stir
quickly and gently together. Bake in
layers. For the filling mix one egg
beaten light, without separating, with
three tablespoOnfuls Of sugar. Add the
remainder Of the figs and spread be-
tween the layers. Frost the top.
Chocolate Bavarian Cream-One pint
of cream. one cupful Of milk. half cupful
of sugar. half box of gelatine, one
square Of chocolate. Soak gelatine in
half cupful Of milk Whip the cream to
a stiff froth- Crate the chocolate and
add two teaspoonfuls Of sugar. Put
il i'm small basin with one tablespoon
full of hot water Stir over a hot fire
until smooth and glossy. Have the re-
mainder of the milk boiling. Stir the
chocolate into ii and add the gelatine.
Strain carefully and add the remainder
OF the sugar. Place in a pan Of iced
thicken. Add then the whipped cream,
and when well mixed turn into a mold.
Serve with whipped cream.
Lemon Custard heesecakes-Ingredi-
ents: One-half pound of puff paste
four ounces Of butter. four ounces OF
powdered white sugar, four lemons,
eight eggs. and one drop Of essence Of
lemon. How to use them: Put the
butter, sugar, the juice Of four lemons,
and rubbing one lemon into a stew
pan; add the eggs, then stand the stew
pan in a pan of boiling water on the
fire. and continue stirring until the in
gradients become quite a thick custard:
take off the fire and stand In pan of
cold water, and stir until quite cold.
Roll the pulp-paste out the thickness OF
a quarter OF an inch; now cut some
round pieces and lay them in tartlet
pans. press out the paste from the
center with the thumb and finger. then
place in each a tablespoonful OF the mix
ture. Then put them on baking tia
in a moderate oven. and bake "A pale
brown. When baked take out Of the
pans and let them get cold. then dish
them on lace papers in glass or silver