The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-10-24
NnIunhIe Rcclnes.


and thoroughly cleaned and boiled in water,
with a proper quantity of salt. When
thoroughly tender, cut them IN half pat
them in a pan, with some lard, and fry
them nice brown.
Short Crust for Sweet Pastry-worl1
very lightly a half-pound of butter into
one pound of flour, breaking II quite
small; add a little salt, two ounces of
finely powdered sugar, and sufficient
milk to make II into perfectly smooth
paste; bake it slowly and keep it pale.
Cheese Biscuit-Have a little puff or
short paste ready. and sprinkle over it a
little cayenne, and as much grated Par
mesan cheese as the dough will take;
double UP the paste, roll il out rather
thin, and cut 1t with a round paste cut
ter. glaze with an egg, arrange on a
Toured tin, and bake in sharp oven un-
til of a light yellow color
Pumpkin Pudding-Take one pint of
pumpkin that has been stewed soft and
pressed through a colander; melt, in half
a pint of warm milk, One-quarter pound of
butter and the same quantity of sugar,
stirring them well together; one pint Of
rich cream will be better than milk and
butter; beat eight eggs very light, and add
them gradually to the other ingredients,
alternately with the pumpkin; then stir
in wineglass OF rose water and two
glasses of wine, mixed together, a large
mon, mixed. and a grated nutmeg. Hav-
ing stirred the whole very hard, put it
into a buttered dish, and bake three-quar-
tiers Of an hour.
Fish and Potato Pie-Use any cheap
FISH, such as cod or haddock. Cut two
pounds of the fish In pieces about an
inch thick and two inches long; lay them
in deep dish. with a pint of cold gravy
Of any kind, or cold water; season with
a tablespoonful each Of chopped parsley
and onion. and a teaspoonful of salt. pep
per and thyme, mixed together in equal
quantities and sprinkled among the fish;
put Ii into the oven for fifteen or twenty
minutes 20 partly cook. Put one quart
of potatoes into boiling water and boil
until sole enough to mash; mash them
season with salt and pepper, and put
them over the fish as a crust; return the
pie again 20 the oven TO brown the crust,
and then serve with bread and butter
Baked Apple Pudding-Five moderate
sized apples. two tablespoOnfuls of finely
chopped suet, three eggs, three table
spOOnfuls Of -four, one pint Of milk, a
little grated nutmeg. Mix the flour TO a
smooth batter with the milk; add the eggs
which should be well whisked and put
the latter into a well buttered pie dish
Wipe the apples clean. but do not pare
them: cut them in halves, and take out
the cores; lay them in the batter rind
uppermost; shake the suet on the top,
over winch also CRATE a little nutmeg:
bake in moderate oven for an hour. and
cover when served. with sifted loaf sugar
This pudding IS also very good with the
apples pared, sliced and mixed with the
batter.
Orange Custard Fritters-Break two and
half eggs into a stewpan, with hat d
pound OF flour. Mix and pour in by de-
grees, one pint of milk, and stir over the
fire for twenty minutes, when the custard
should have become smooth; take it OF
the fire and add two ounces Of pounded
sugar, half an ounce of grated orange
peel, three yolks of eggs and a dust OF
salt Mix these well together and spread
the custard TO one inch thickness on
slightly buttered baking sheet. When cod,
cut into pieces two inches by one inch and
a quarter; dip the pieces in egg bread
crumb. and fry them in a very hot fat
till slightly colored; drain, sprinkle them
with sugar ard pile them up high on
fancy paper in a dish and serve.
oyster oqus.tes-Excel.ent croquettes
are made from osyters. so good, in fact,
that one need not hesitate TO use them
now and then instead of the a,ways-to-be-
expected croqustte made from chicken.
Take a pint OF thu solid meats, and put
them over the fire with enough of their
liquor to cover. When they begin to sim
mer, drain them dry and cut into good
sized dice. Heat a bit Of butter, the size