The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-07-12
valuable Recine..

tablespoonful of soda, and a table
spoonful of butter. Boil and eat with
foaming sauce.
Green, Currant Pie-Take one pint of
green currants, two tablespoonfuls OF
flour, two of water and a teacup of
sugar. Line pie pan with puff paste,
put in the currants, etc, cover and bake
twenty minutes
Rich Currant Pie-One teacup each of
green currants, sugar and sweet cream,
mixed. Line pie pan with crust, beat
an egg, stir into the mixture, pour in
the pan. lay over bits of butter, cover
with an upper crust and bake. Let cool
and sprinkle the top with powdered
sugar.
Gooseberry Jam-Pick the gooseberries
just as they begin to turn; stem, wash
and weigh. To four pounds of fruit add
half a teacup of water; boil until soft
and add four pounds of sugar and boil
until clear. If packed at the right stage
| the jam will be amber-colored and firm,
| and very much nicer than if the fruit is
| preserved when ripe.
Baked Gooseberry Pudding-Put some
| gooseberries into a jar, and put the jar
| into boiling water; let it boil until the
gooseberries are quite soft; beat them
| through a coarse sieve, and to every
! pint of pulp add three we'll beaten eggs,
| an ounce and a half of butter, half
| pint of bread crumbs and sugar to taste.
| Put a border of puff paste around a pie
/ dish and put in the mixture after hav-
| ing beaten it well. Bake forty minutes
/ and serve.
| White Cake-A very delicate loaf of
white cake that many prefer to angel
| food is made in the following way:
| Work one eupful of butter to cream
| and add to it gradually two cupfuls of
sugar When light and creamy add a
| cupfui of milk and two cupfuls of flour
| that has been sifted three times. Beat
i xcr
heated whites of eleven eggs and one
| more cupful Of. sifted -four. Add the
| eggs and the flour to the batter alter
nately, and mix gently, but thoroughly.
/ Mix in quickly a teaspoonfui of baking
/ powder. Put the cake in tins and bake
/ three-quarters of an hour in a moderate
| oven.
| Iced Oranges-Peel six oranges, care
| fully removing all the white skin and
| seeds, and separate into small portions
/ Whip the white Of one egg with three
| tablespoonfuls of water. then add des-
| sertspoonful of powdered sugar. Mix
| these well together and strain through a
| fine wire sieve into a fat vessel. Dip
| the pieces of fruit first into very good
sherry, and then into this mixture, and
| roll carefully in sifted granulated sugar
| Place each piece separately on platter
| until dry, and arrange tastefully in a
/ glass dish. Remove the seeds by cut
| ting through the portions of fruit in the
center, just deep enough to pinch out
| the seed without losing much juice; the
| icing will close the cut.
Delicious Red Currant Jam-Take the
| currants at the hight of their season,
| the finest that can be had, free from
| dust, but gathered on a dry day; strip
| them with great care from the stalks,
| weigh and put them into a preserving
| pan, with three pounds of the best sugar
| reduced to powder to four pounds Of the
| fruit; stir them gently over a brisk,
| clear fire. and boil them exactly eight
| minutes from the first full boil. As the
jam rs apt to rise over the top of the
| pan, II is better not to fill il more than
| two-thirds, and if this precaution should
| not be sufficient TO prevent it. il must be
| lifted from the fire for an instant To
| many tastes a still finer jam than this
(which we find sufficiently sweet may
be made with an equal weight of fruit
| and sugar boiled together for seven min
utes. There should be great exactness
4 with respect to the time, as both the
| flavor and brilliant color of the preserve
will he injured by longer boiling.
French Salad-For a salad course at
| your next luncheon use tomatoes filled
| with celery mayonnaise. Select toma-
toes of a medium size that are ripe and
| firm: cut a thin slice from the top and
| scoop out carefully part of the seeds and
| the pulp. Do not break the tomatoes.
Fill the cavity with small pieces of the
Serve on lettuce leaves that are crisp
and fresh Tomatoes are also very good
| served on water crosses, with a French
| dressing. Any cold chicken you may
have can be made into a second deli
cious course if cut into bits and served
in the following way: Chop the chicken
moderately fine and melt an ounce of
| butter in saucepan; add to 1t an ounce
of -four and one cupful of rich milk or
cream. When the sauce thickens add
two boiled eggs chopped very fine.
a tablespoonful of minced parsley, salt
and pepper to taste, and. lastly, the
chicken. When we'll mixed and heated
in the sauce, dip into shells, put over
the top of each a little Of the teaten
yolk of eggs and a sprinkling of fine
| bread crumbs and brown.
| Fillet of Beef-As a fillet of beef with
mushroom sauce is one of the standard
| and epicurean dishes that never goes out
| Of fashion, every housewife should know
how to prepare one.
| First have your butcher remove the
| skin and fat from the top of the fillet
and trim and lard the upper side. In
| baking pan put a bed of seasoning
consisting of a small onion. sliced and
| peeled a third of a little carrot, a bay
leaf and q sprig of celery and a number
| OF strips of pork.
| Lay the fllet on this foundation, pour
| i'm two tablespoonfuls of hot stock and
bake half an hour in hot oven. Basic
occasionally with melted butter or
| stock.
To make the sauce add an ounce of
| butter to the gravy in the pan and when
| IL Is melted add two ounces of flour.
When smooth and brown turn i'm one
pint Of hot stock and stir until Ii
thickens Strain through cheesecloth
| season with a tablespoonful of mush-
| room catsup, salt and pepper. Garnish
the fillet with parsley or pour the sauce
| around IL. II is we'll before putting the
hllet in the oven to cover it with but
tered paper and just before ii is taken
| from the oven remove the paper so that
| the surface will brown.
| Stuffed tomatoes and the hearts OF
| lettuce heads make an attractive gar
| nish for a fillet of beef. An entire fllei
| or tenderloin is only necessary for a
large dinner, as three and a half pounds
will serve at least eight persons.
II IL IS necessary for you to lard
meat yourself, select the best salt pork
you can get, without any streaks OF
| lean and cut ii into even strips that are
as thick or thin as you may wish. II
broader in one part than in another you
will have trouble in drawing them
through the meat. In hot weather ii Is
well to lay the lardons in a bowl of ice
| and water, as you are using them. This
| will make them hard and firm.