The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-05-17

salad dressing. Add the other buttered
rounds, and dainty, delicious sandwiches
will be the result Good Housekeeping.
Snow Bslls-Take q pint of flour. break
up two eggs in the flour, teaspoonful of
salt and roll it thin as possible and cut 1t
| in thin slices, then take a fork, take boil
| ing lard and hold il on the fork from the
! fire till IL is light, then twist them into
stripes, holding them on the fork; il
should be perfectly white when done,
sprinkle them with sugar. Ii requires
TWO large spoonfuls of lard.
Orange Shortcske-For six persons take
two teacupfuls OF -four. Sift thoroughly
through it two teaspoonfuls OF baking
powder. Add two teaspoonfuls of sweet
lard. or lard and butter mixed, and rub
we'll into the flour, as for biscuits. Mix
with sweet milk as soft as can be handled.
! Divide in two equal portions after sailing
| lightly. Grease Jelly tin, roll out half OF
the dough and put into the tin. Rub soft
butter over this and place the other piece
over it. When done, lit off the TOP, but
| ter well, and cover with sliced oranges
well sweetened with powdered sugar
| Good H0uSekeepinq
A Dainty Dish of Tea Cakes-Some
night when il ia cold and rainy and eggs
| are 40 cents a dozen, and you don't know
! what to have for tea, put the iron gem
| pans to heat on the stove, and while they
are getting hot put two and one half cups
OF flower one cup of graduated sugar, and
two teaspoonfuls of baking powder in
your sitter and sift three times. Then add
| one cup of sweet cream, perhaps a trifle
more, and mix thoroughly, put in the
pans and bake. If John don't think them
good he does not deserve to have an
economical Mary.
Cream Figs-Two cups Rranulated su-
gar. one cup boiling water. one table
spoonful glucose; put in porcelain ket-
tie and stir until the glucose lie dissolved
cover the kettle and boil rapidly. You
can tell when it is done by dropping a
little in cold water, and if on rolling it
| between the fingers it is OF a soft, creamy
consistency, YOU can take it from the ire
and set it aside to cool. At this stage cut
your figs in half and dip In the syrup.
They make very pretty and delicious bon
! bons. BY the way, If the syrup should
| prove too hard when you test il, you may
add little water and boil as before.
D Floating Island-Take to every glass of
| Jelly tcurrant aud raspberry mixedis BEST
the white of an egg. beat them well to-
gether until they are quite stiff, then add
| your Jelly, beat them until IL is very thick
| and smooth, your some cream in q bowl
or deep dish. and lay island in heaps on
| it; il you would have il of many colors,
make it red with cochineal, green with
/ spinach Juice, yellow with the yolk of an
! egg or saffron, blue with powdered blue,
( and by beating you may make it almost
/ white you must color il int differen yes
sels. lay every color by itself in the dish
or bowl.
Parsnip Pufs-WilD you allow me to
contribute a new and dainty dish at this
season of scarcity? Everyone who eats
them wants the recipe. Take two eggs,
well beaten, and add without stirring
until the ingredients are in one pint of
cold water. one pint OF -four, two heaping
teaspoonfuls of Cieveland's or any good
baking powder one small teaspoonful of
salt, one pint we'll mashed boiled pArs-
nips. Stir very lightly, and only enough
to mix. Do not let stand long. Drop
small teaspoonfuls of the batter into hot
melted butter in q frying pan, and bake a
! delicate brown. They are very delicious,
and nice for either breakfast or dinner.
Cream Dice-A Pretty Dessert-Soak a
| half boxful OF &c stine In half a pint of
cold water, adding half pint of boiling
water. two cupfuls of sugar, and juice of
| three lemons. When perfectly cold add
whites of three eggs beaten very stiff.
Beat all together to a perfect froth divide
| ii, and to one-half add half a winegl aesf1l
of wine-sherry is nice-to the other half
add little fruit coloring, or half wine
glassful OF water previously poured over
3 cents worth of the little red cinnamon
candies. The cinnamon gives q pleasant
| flavor. Turn each into a square shallow
dish, and when ready to serve cut into
inch cubes and eat with whipped cream.
Good Housekeeping.
Hot Cross Buns-Make a sponge with
one quart OF water. cold, one yeast cake
and one teaspoonful of salt. When light,
add half teacupful of melted butter, one
heaping cupiul OF brown sugar, one egg,
one pound of Zante currants and 9 table
spoonful of ground alspice. Knead well,
but no too stiff, with flour. Let it rise
again. then make into biscuits without
rolling the dough-, and let them rise over
again. When ready for the oven. cash
across the top of each with a sharp knife.
They are good either hot or cold, with or
without being buttered. Do not place too
near together in the pan, as they look bet.
ter to be rather fiat. Be careful not 10 cut
the cross too deep. A slight cash made
after they have risen will show very
plainly when baked.
Stickies-Among the many recipes
given l have never seen one for that
old-time southern dainty known as
"stickies." Pleasant memories come to m q
now. when / think of the evenings in
the home OF my childhood, when "Mam-
my Julie" made stickies for tea This is
the wav to make stickies like hers; Take
quart OF -four and make into rich
pastry dough, in addition to the usual in
gradients adding hesping table.
spoon of sugar. Poll thin and
cut into six-inch squares, and
lavishly spread each square with
mixture composed of butter and light
brown sugar. thoroughly creamed to.
Qether, and highly favored with spices
Now take tine edge oil the pastry in your
fingers and roll ii over to the other edge
then pinch the edges and ends we'll to-
gether to prevent the butter from running
out. Bake in hot oven, and whether
served Immediately for tea or put up next
day for the school lunch your stickies
| will receive an anual amount of praise