The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-05-03
Recipes.


coverlets now, which proves the efficacy
of that remedy of the olden time.
Recipes.
Gingerbread-Take two pints of flour.
one-half pound of lard. one pound of
sugar. one cup OF molasses. two eggs, three
teaspoonfuls of baking powder, a little
ginger and pinch of salt and mix thor
oughly and bake in q good even oven.
Cheese Straws.-One cupful of flour, one
cupful OF grated cheese, half a teaspoon
ful of salt, pinch of cayenne pepper.
butter the size of an egg, one egg and
enough cold water 10 make paste. Cut
In strips seven inches long and half an
inch wide. Bake a golden brown. Tie up
in punches of half dozen each with q
baby ribbon.
Always Reliable Pie Crust-W eigh five
ounces of fresh lard, half pound of flour,
pinch OF salt and not quite half teacup-
full of very cold water. Put the salt into
the flour, rub the lard through it and mix
it quickly with the cold water into 8
dough ana roll it out. This quantity
makes an upper and an under crust for
one large pie.
Creamy Rice Pudding-Wash two
spoons of rice in three waters, pour over
sugar, half cup of raisins and a little
nutmeg; cook slowly and stir often. Do
not let a crust form until the rice is soft.
When the milk begins to be creamy do
not stir 1t any more, but let light brown
crust form on top. Serve warm.
Rice Toast with Poached Egg.-Boil the
rice the night before it is to be used put
1t into a breRd-loaf pan and keep on ice
the next morning cut it into DIices, brush
a little melted butter over the broiler and
the sliced rice, and broil, or rather toast,
before the fire. When done, butter the
slices, place on each poached egg; spot
the top of the egg with little black pep
per and serve.
Angel Food-Dssolve one-half box of
gelatine in a quart of milk; then beat
together the yolks of three eggs, one cup
of sugar. the juice of one lemon aad stir
this into the gelatine and milk, letting it
come to a boil, and then flavor with
vanilla. When cold whip the whites OF
the eggs and stir into the custard. Pour
this into a mould and place it where it
will grow cold.
Washington Pie-Cream together one
cup OF "a sugar and one large tablespoon
full of butter; add one egg, then one cup
of sweet milk and three cups of flour
e4lleu Will TWO ldDleSpOOuIuLb Oh D&klnQ
powder. Beat hard and bake in Jelly tins
in a quick oven for eight minutes. Fill
two layers with custard filling, favored
with vanilla. sprinkle with powdered
sugar. The remaining layers may be filed
with Jelly.
Princess Pudding.-Stir one-half ounce
of leaf gelatine in gill of new milk over
slow fire till dissolved. being careful it
never boils. and add to it the yolks of
three eggs, well beaten as it thickens add
gradually two ounces of caster sugar. Lift
il off the fire and stir into it gill of
apricot PURGE, little lemon Juice. and a
few drops of carmine coloring; now whip
the whites of four eggs into stiff froth,
and mix them quickly and lightly to the
mixture as it cools; line mound with
lemon jelly, fill it up with the custard,
and put it aside till set, when it is turned
out and served with chopped lemon Jelly.
Poached ERgs.-A deep saucepan should
be used and the water should reach the
boiling point before the egg is carefully
dropped in. Some cooks squeezs not
more than two or three drops of lemon
juice into the water and always use tea
spoonful of salt. A full minute should
poach the egg sufficiently, when it is lift
ed out with the skinner and laid upon
the square OF toast already prepared on a
hot platter. Some of the best chefs claim
that the poaching pan. TO do half dozen
eggs at once. does not insure the same
perfection to each as when they are done
separately. Eggs may be poached in an
almost perfect sphere by giving to the
water, rapid rotary motion with a spoon
or fork, and dropping the egg in the
heart OF the whirlpool thus formed.
Turkey Soup-A TURKEY soup is general
ly prepared to use up the remains of the
cold roast turkey. No one would be like
ly to make this soup of an uncooked tur-
KEY, which is much more valuable served
/ in roast or braise. Take the bones with
any bits of meat or dressing clinging to
them from a cold roast turkey. Break
them and cover them with two quarts OF
beef stock. Water will do. but beef stock
is the best Let the soup simmer slowly
for four hours, then strain the soup. sep
arate the meat from the bones, making
it into forcemeat balls. To do this mince
the meat as fine as possible, and pound il
to paste. There should be about
cupful. Moisten it with yolks
of three eggs and very little hot soup,
and when 1t is cold make into balls the
size of hickory nuts aud lay them in a
little of the boiling soup just before 1T is
served Let the soup simmer gently
around the balls for five or six minutes; il
must not boil hard. While YOU are max
ing the forcemeat balls add sliced carrot,
an onion. turnip and leek TO the soup,
/ with a bay Leaf. stalk OF soup celery,
about three sprays of parsley and a sprig
OF thyme. Let the vegetables be minced
| fine, and Drowned before they are added
| TO the mince soup, and mince the herbs.
Let the soup cook sn hour longer, then
season il, and add the forcemeat to the
tureen, and pour the hot soup over them.
! Poached eggs are sometimes added TO this
SOUP, one in each plate, when it is served.