The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-08-23

We were taught to make 1t with milk
and no baking powder. but have learned
by experience that this is better way.
There is no danger Of its having burned
taste, and the baking powder makes 1t
lighter. Eat with sweetened cream or
milk
Buttermilk for Silverware-A corre-
spondent Of the Christian Union has the
following: IT have discovered an easy
method of restoring furnished silver TO
its first appearance Silverware becomes
so blackened from the sulphur smoke
that I was Disguised with mine. How
ever, I forgot little cream in a jug; 1t
soured, and on cleaning IL noticed the
bottom was like new silver. i imme-
diately put all 1 had in buttermilk for
few hours. The carving became as fresh
at first. Any kind of sour milk Is
just as good. No more securing which
did not produce the new appearance"
Spanish Sandwiches-Bone two dozen
anchovies that have been preserved in
oil. Cut them in narrow strips about
one inch long, and season with one table
spoonful of lemon Juice Pound to
paste two tablespoonfuls Of caper5 and
one sprig of parsley. Add TO this mix
ture one-tenth of a teaspoonful or cay
enne, two tablespoonfuls or tarragon
vinegar, one teaspoonful Of mixed mus
tard, one tablespoonful OF oil or butter.
the yolks of four hard-boiled eggs and
half teasponful OF salt Pound all to-
gether until a smooth paste is formed;
then chop the whites Of the eggs very
fine. Cut the crust from loaf OF gra-
ham bread. and afterward cut twelve
thin slices from the loaf. Butter these
thinly with soft butter and spread with
the pounded mixture. Spread the strips
of anchovies on six Of the prepared
slices and sprinkle the white Of an egg
over them. Lay the other six slices
on the first ones, pressing down well.
Cut the sandwiches into smaller ones,
having them Of square, triangular, dia-
mond or rectangular shapes, as you may
fancy, and arrange daintily on nap
kin. II the sandwiches are not to be
served at once, pile them together and
cover with a damp napkin until serving
time.
Apple Fritters-These are a delicious
dessert If well made, but are often
spoiled in three different ways, VIZ, the
apples undetdone, the batter too thick
and underdone, and greasy from the
lard not being hot enough. To avoid
the first, peel, core and slice the apples
three-eights of an inch thick, and then
parbou, and put into a colander to drain.
Make a batter Of two eggs, one-half
cupful of milk, q teaspoonful or melted
butter, a teaspoonful of baking powder,
and enough -four to make the batter a
little sitter than for griddle cakes.
Have the lard very hot, SO that a slight
blush smoke arises from Ii, and dipping
a piece Of apple into the batter and COW
ering it thoroughly with the batter, slip
Il into the lard and quickly prepare the
other pieces. Cook only enough at
time to ego around" nicely, and then
wait a short time before beginning the
second set, as their being very hot and
only a nice brown is very important.
A hard sauce OF butter and sugar
creamed together, with the addition Of
sherry or nutmeg is very nice but to
have the butter dish left upon the table,
and the sugar and wine also there, so
that each may serve himself, is very
nice way. In making apple dumplings,
also, il is much better to core and halve
the apples and parboil them, having
them cold when the dough is put around
them. To steam them Is also better
than to boil in the old-fashioned way,
making the less wet; but it is very
important that the water should boil
all the time, and that they be dished
at the latest possible moment, and on
hot dish. The same sauce as for fritters
is very nice with them.-Good House
keeping.