The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-12-13

Finally a large piece Of butter Take
at once from the stove and serve with
good oyster crackers.
Oyster Sausage COPIED from Sense in
the Kitchen)-One pint of solid oysters,
one-fOurth pound of veal, one-fourth
pound of suet. Pepper and salt. CuJ
the oysters into small pieces. Chop the
veal and suet very fine. Mix with
enough cracker crumbs to make into
cakes. Dip into beaten egg and fry in
butter. CThis is good with salt pork,
in place of suet, emitting the salt II
wished. roll in crumbs after dipping in
the egg. Very fne).
.Cornstarch Cake-Cream one cupful
of white sugar with one-half cupfuI of
butter; stir into il half cupful of sweet
milk and twO-thirds of a cupful corn
starch. Add the well-beaten whites of
five eggs, a teaspoonful of extract Of
rose. and a cupful Of -four in which is
mixed large teaspoonful of baking
powder. Bake gradually in a paper
lined cake tin. A thin icing. favored
with a few drops Of rose, may be spread
over the top. Eat within twenty-four
hours.
Pineapple Snow-Half-box of gelatine,
one cup of boiling water, one cup OF cold
water, juice of two lemons. Take one
can of pineapple cut i'm dice. Stew in
the juice until tender, and sweeten to
taste. Beat the whites of the eggs very
stiff. and when the jelly begins to set
add the eggs, and beat until very light
and foamy. Dip mould in cold water,
and arrange the pineapple and snow i'm
alternate layers, using snow top and
bottom. Set on lie. Eat with whipped
cream; or a custdrd, made of one pint
Of milk One-hah cup of sugar, and
yOlks of three eggs. Flavor with grated
peel of a lemon.
A baked Indian pudding is always
l. Ill
dinner. and this is how ] make mine:
! take two quarts of milk. large tea
cup of meal. half a teacup of molasses,
a large teaspOonful of salt. half a tea
spoonful of ginger and the same of Gin
namon. To mix it boil three pints of
the milk and set II off the fire; beat ali
the other ingredients with the pint of
milk not boiled, then stir them into the
hot milk. Butter a stone or earthen-
ware dish and when the mixture is a
little cool pour il into this dish, put It
into moderate oven. cover with a plate
and bake four or five hours. basting
every little while. with cold milk. This
pudding is eaten hot and requires no
sauce; butter is generally eaten with it.
Lamb Sweetbreads-No every one
knows that lamb sweetbreads are al
most as delicious as those of veal They
are considerably smaller, however. They
may be cooked in almost any way that
Tribune tells US how. They must be
blanched before they are cooked In any
way. To blanch them, let them soak in
cold, sailed water for three hours,
changing the water at the end of each
hour. Then throw them into cold water
and bring them to the boiling point, let
ting them simmer for five or ten min
utes, according to size. They are very
nice fried and served around a mound
of green peas; or simmered in a little
well-seasoned white stock in the oven
for about fifteen minutes, and when
well Drowned, served with the gravy
around them; or, more delicious still,
with espagnole sauce.
Orange Chips and Orange Biscuits
To make orange chips cut the oranges
in quarters and carefully squeeze all
juice through a sieve. Soak the peel
in water. and the next day boil it till
tender; drain. slice the peel. put it to
the juice, weigh as much sugar aud put
all together into broad earthen dish.
place over the fire at a moderate dis
tarce, often stirring, till the chips candy.
and then set them in a cool room to dry.
They win not be dry under three weeks.
Orange biscuits are made by boiling
whole oranges in two or three waters:
divide them, and take out the pulp and
juice; then pound the peel previously
dried very fine in a mortar, and put
TO il an equal weight of double-refned
fectly mixed to paste, spread it thin
ION china dishes and set them in the
sun and before the fire; when half dry
put 1t into whatever form you prefer
and dry both sides. Keep in a box with
layers of paper.-Boston Globe.
Crystallized Orange Peel-The best
oranges for this purpose are the Med
iterranean and sweet-rined Valencias.
1t would be a waste of time and ma
terial to attempt to crystalline the fla
vorless Florida orange peel. Put the
peel in cold water and set it away for
at least nine days. Then scald it up in
the water in which ii has been soaking.
1t must be kept, while it is soaking.
in a cold place, but not where It will
freeze. When it has been thoroughly
soaked, boil till 1t is tender, dram it
out of this water, dry 1T with cloths
and cut IL into long strips of uniform
size. Make thick syrup, in the prC-
portion of a pint of sugar to a pint of
water. When this syrup has boiled
ten minutes, put the peel in il and let
il boil down slowly until it begins to
shrivel and the syrup Is reduced to
rather soft candy. This can be ascer-
forms a soft, creamy ball between the
fingers il has cooked enough Drain the
peel out, spread IL on creased papers,
taking care that the strips do not touch
each other. When they are thoroughly
dried make them into little sheaves, tie
ing them around the center with a mar
row ribbon of white satin or pale orange
color. They look very pretty piled on