The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-12-20

an inch in thickness, and cut in squares
or bars. Put on paraffine or buttered
paper TO dry.
Floating Island-Boil one pint Of milk.
beat the yolks Of two eggs, three table,
spoonfuls sugar, one tablespoonful of
corn starch, pour into the boiling milk
! Take the white of the eggs, beat TO a
stiff froth and pour on the first, brown
in oven, season with lemon.
Cream of Tartar Biscuit-One quart
of -four. sift with 1t two teaspOonfuls of
cream tartar; rub in butter the size of
an egg; add enough sweet milk lin which
has been dissolved one teaspoonful of
soda) to make a soft dough. Roll out
quite thin, spread melted butter on one
half, fold over, cut and bake.
Baked Ham-Soak ham in cold water
over night. Trim it neatly and cover
1t all over with a thick crust of flour
and water. Bake slowly eight hours. Re-
move the crust and skin; cover the top
with fine cracker crumbs slightly sweet
ened. Place in the oven till the crumbs
are brown. When cold, cut in very thin
slices.
Beefsteak Pie-Cut a pound and a
half OF beefsteak into small pieces, and
put with IT half a cup of water, three
tablespoonfuls of catsup, three hard
boiled eggs cut in pieces, pint of oys-
ters, salt, pepper and nutmeg. Butter
a baling-dish, fill it with this, cover
with a rather rich biscuit dough, and
bake to a good brown.
Coffee Rolls-Work into a quart Of
bread dough rounded tablespoon of
butter and half a teacup of white sugar;
add some dried currants well washed
and dried in the oven), sift some flour and
sugar over them, work into the dough
thoroughly. make into small, long rolls,
dip them into melted butter, place in
the pan, let 1t rise short time and bake.
Lemon Jelly with Banana-Make some
lemon jelly using three lemons, a cup
full of sugar to half a box of gelatine.
Let it get a little stiff. Peel and slice
quite thin some fine solid bananas.
Pour I'm layer of jelly in a mold then
put IN a layer Of bananas, then another
Of jelly, and so on until the mold is
full Let It stiffen, and serve in a bed
Of stifIiy whipped cream.
Cream Of CaulifiOwer Soup-Heat one
pint of chicken or veal stock, one pint
Of milk, and half a cup of sweet cream.
When boiling thicl1en with one table
spoon OF fine, whole wheat flour, add
salt and white pepper to taste. Cook
half caulifiower in boiling sailed wa
ter about twenty minutes. Cut off the
little tlowerets, using none Of the stalk,
put in enough TO thicken the broth.
Lemon Pudding-Half a pound Of
sugar quarter of a pound of butter,
five eggs, the gated yellow rind and juice
to a cream. Whisl1 the eggs and add to
it; then stir in the lemon juice and grated
rind. Make paste, cover your pie
plates. pour in the mixture and bake in
a moderate oven. Two tablespoonfuls
CT brandy may be added, if preferred,
to flavor it.
Breakfast Eggs-Boil half a dozen
eggs from twenty minutes TO half an
hour. Toast some thin slices of bread,
butter them and lay them on a hot
platter; make two cupfuis of cream
sauce, spread a spoonful of the sauce on
each slice of toast: mash the egg-yOlks
through a sieve and chop the whites up
fine; put the egg on the toast, cover
with more cream sauce, put IN a hot
oven for a moment. and serve garnished
with parsley.
Cranberry Tarts-Nothing makes a
more dainty tart than cranberries. Pre-
pare pastry shells not over two or two
and one-half inches in diameter, from
puff paste. Prick them on the bottom
thoroughly to prevent them from rising,
as puff paste will If left TO its own de-
vices, In an uneven and unseemly man.
ner. The edges, of course must be left
to rise as they please. Fill each tart
with a tablespoonful Of cranberries, after
the shells are cold and the crauberrics
are hot. Set them away to get cold.
Macaroons-TO a quarter of a pound
of sweet almonds take four tablespoon
fuls of orange flower water, the whites
OF six eggs and one pound of sifted white
sugar. Blanch the almonds Gemove the
brown skim, and pound them with the
orange flower water, or some Of the
white of an egg; then whisk the whites
of the eggs and add them gently to the
almonds. 1t is important that these two
ingredients should be carefully added, or
they viii "cil' or separate. Sift the
sugar into the mixture until the whole
forms d paste, not too stiff to drop upon
white paper. which should be placed in
a tin, or on a plate, and the whole
baked in slow oven till done.