The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-04-05

dozen lemons and the sliced rnd of eight,
and let infuse an hour; strain into the
freezer without pressing, and etir IN
lightly the well-beaten whites OF twelve
eggs.
One Egg Gems-Beat one egg without
separating add to it half a pint Of milk,
one tablespoonful OF melted butter, hall
tablespoonful of salt, and then put in one
cup of bread flour; add a teaspoonful OF
baking powder. beat thoroughly and bake
in q moderately quick oven twenty to
thirty inmates
Ground Rice-Two tablespooniuls OF
rice, one pint OF milk Boil the milk and
stir in the rice, which must have been
previously mixed with cold milk. Let II
boil slowly twenty minutes il 1t should be
thicker than a thin batter, add lite
more milk. SWeetel it TO the taste. Pour
it into teacuDs and serve IL with cream.
Ginger Pound Cake-Six egg, one-half
pound OF butter, one pound OF flour, one
small pint OF moiasses, one-half pound
brown sugar, one teacup OF ground ginger,
one glass of wine or brandy a teaspoonful
of coda dissolved IN a little vinegar or
water. Cream. butter and sugar together.
then add eggs, beaten separately, and
other ingredients, soda last.
Potato Cups-Peel eight large potatoes.
cut them in two. Take out the centers
smoothly with tin scoop. Take any cod
meat you may have. although beef and
veal are preferred; chop this fine and sea
sou we'll. Fill the holes with this and set
the potatoes on q tin in a hot oven bake
until done, and serve with brown gravy
left over when the meat WAS first cooked.
Gem Eggs-Place the gem pans upon
the top of the stove and when hot grease
them with good sweet butter and break
the eggs into the pans, one for each, and
bake about five minutes. Have warm
platter and remove each egg with knife
| and serve. This makes pretty dish Tor
the breakfast or dinner table, and can be
trimmed with lettuce or other green ysRe-
tables.
Chocolate Sauce-Put a half pint of
water into a saucepan, add a half cup OF
granulated sugar, bring to boil, then
pour gradually over two tablespoontuls of
moistened cocoa, stir until perfectly
smooth, return 10 the fire. Molsten a tea
spoonful of arrowroot in a little cold water,
add to the cocoa mixture, boil tor mo-
| ment, strain, add teaspOontul OF vanilla
and it is ready Tor use.
White Pudding Sauce-Moisten one
tablespoonful of corn starch with little
cold water, pour over 1t half pint OF boil
| ing water: have ready the well-beaten
whites of two eggs add to the corn starch
one-half cup of powdered sugar. Pour
this gradually over the whites, beating all
| the time; when cold add the vanilla, or if
you use wine, four tablespoontus OF
| sherry. This makes a light and very
| palatable sauce.
Corn Starch Pudding-0ne quart of
milk, three tablespooniuls of corn starch,
four eggs beat the vo.ks, add O few spoon
fuls OF the milk and starch, put the milk
| on in a double kettle over the fire; when
| hot stir in the eggs and starch, sweeten
TO the taste, stir well and COOK three
minutes, pour out in deep dish; when
partly cool flavor with vanilla, spread
| currant Jelly over the top; beat the
| whites to stiff froth. sweeten with fine
| sugar and pour over the Whole.
| Eggnoo for Invalids-Separate two eggs,
| beat the yolks with two tablespoonful of
granulated sugar until light, then add one
| pint of new milk, mix thoroughly, pour
| into a pitcher and pour this backwards
and forwards from one pitcher to an
other until thoroughly mixed. Add four
| tablespoonful of brandy. Beat the
whites OF the eggs to a stiff froth stir
| them into the other mixture, pour again
| back wards and forwards from one pitcher
! TO the other three or four times. Strain
| this into a glass. dust on top with grated
nutmeg and serve.
Israel Cake-Take half pound Uf but
/ ter, half pound OF sugar, good half
ounce of cornstarch, three-quarters of an
ounce Of wheat -four good weight, and
three eggs. Beat the butter 10 a cream,
add the eggs and sugar, and the flour at
| the last Stir half an hour. The butter
| ought 10 be rather thick Butter q shall
| low sheet-ron pan, fill IL with the butter
| about quarter OF an inch high, smooth
| it with the blade of a knife, then dust
sugar over it, and, il you wish, some al
! monds cut into fine shreds. Bake IN
cool oven. light yellow. Cut into small
pieces of any shape you wish while still
warm.
| Chocolate Waiers-Beat one-quarter of
a cup of butter to a cream add gradually
| one cup of granulated sugar; beat until
| white aud light, then add two tablespoon
| fuls of cocoa, teaspoonful of vanilla and
| one cup OF flour. This batter must be ex-
ceedingly stiff. Ii YOU use pastry flour
this will be quite sufficient; ii bread flour,
YOU may have TO use little less. Grease
the bottom OF good-sized baking pan,
| spread the mixture at the bottom OF the
pan as thin "a paper. Bake in q moderate
ly quick oven. and while hot cut into
squares and roll on the pan. Now this is
the part that practice only can make per-
feet. They must be handled in
stantlv or they will crack in roll
| ing. II you wish 20 use them in small
squares you will find it much easier. Sim
| ply cut them on the pan. and with
| timber knife loosen and put aside to cool.
Sour cream waters are delicious If made
| in this way: One full half-cup OF butter
is beaten 10 a cream, and into il is stirred
one small cup of sugar and a little nutmeg
or mace. Into one-half pint of ourcream
| put one-half tablespoonful of soda add
this to the other mixture, with half a cup
! full OF chopped rsisins or almonds and
enough -four to roll out thin.
Best Way to Clean Brsss-Brass. to be
kept in proper order. should be cleaned ct