The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-05-23
Recipes.


Lemon Cream-To three quarts of
strong, sweet lemonade. when almost
hard frozen, add one pint of whipped
cream. Then continue freezing until firm.
Tansy for Moths-"There is one sure
preventive Of moths. 1t is tansy," says
a correspondent Sprinkle the leaves
freely about your wOolens and furs and
the moths will never get into them.
Cheese and Butter Rolls-Select evenly
baked fresh rolls and split them. Crate
half pound good cheese, either cream
or Swiss, into half a pound Of butter,
and beat until thoroughly mixed. Spread
between the sides Of the rolls.
Picked Cucumber and Ham Sandwich
-Mince fine with a meat chopper equal
portions of picked cucumbers and lean
boiled ham. Add celery salt and pepper
and spread between slices Of a fresh
roll nicely buttered. An extra supply OF
these will be needed.
Elder Flower Wine-To every gallon OF
water put four pounds Of sugar, one
half pint elder flowers, not pressed down.
one tablespoonful yeast Mix together
in barrel. Stir every morning for seven
days, then bung up close. It viii be
ready for bOttling in six weeks.
BrOiled Ham with Chopped Cucumber
Garnish-Cut thin as many juicy slices
of ham as desired. broil evenly over hot
Goals until we'll done. and pepper and
range chopped cucumber that has been
stepped in sailed vinegar several hours.
Delicate Biscuit-One quart Of sweet
milk, two tablespoonfuls of baking pow
der, half a cupful of best butter. one
teaspOonful Of sugar and flour TO make
a soft dough. Roll out half an inch
thick and cut out tiny biscuits with a
small baking-pOwder can. Bake in a
very hot oven.
Planned Chicken-Select half a dozen
plump young "broilers' After they are
we'll picked and cleaned split each down
the back. rub with salt and pepper put
them in a hot baking pan. set in a very
hot oven. that they may scar immediate
". When nearly done pour over them
melted butter, and cook until brown.
Beef Salad, with TomatOes-Scallop or
trim in slices some cold boiled or praised
beef; pare the pieces round shaped, and
season with salt, pepper, oil and vinegar;
also very finely cut up chervil and chives;
lay all on a plate or salad bowl, giving
it a dome shape, and garnsh around the
salad with peeled and quartered tomatoes.
Peach Crea n-Put through a sieve
enough soft peaches to make one quart
Of pulp. Put into freezer one quart
of cream and one cOffeecupful OF sugar
When about two-thirds frozen add the
peaches, and continue to freeze until
firm The amount Of sugar for this
cream should be increased or diminished
according to the acidity of the peaches.
Carolina Rice Pudding-Put quart OF
milk into a double boiler. add half a
pound of rice and cook until very thick,
stirring frequently. Turn 1t out into
dish and add nutmeg, cinnamon, a little
grated lemon peel. six apples chopped
fine and the yOlks Of three eggs; Sweeten
to taste Mix thoroughly, put into
Toured cloth and boil an hour and a
quarter. Serve with wine sauce.
Oyster Biscuits-Mirce fine three dozen
large oysters. add salt, pepper, two Ia
Of butter, half a cupful of
sweet cream and one powdered cracker,
Stew in a hot saucepan until almost
boiling and stir in the yOllSs of two
weIl-beaten eggs Turn out into shall
low dish and set upon Ice. When cold,
slice and Law with a thin slice OF
lemon between a delicate biscuit
Scotch Pudding-One quart Of stale
bread crumbs, grated and seasoned with
salt, pepper and powdered sage. Add
one pint Of minced boiled mutton, one
well-beaten egg, one chopped onion, and
one pint OF mutton broth. Bake in a
hot oven until firm and brown upon the
top. When cold, slice in thin slices. Beef
or chicken soup may be used instead OF
the mutton, but the Scotch recipe calls
for mutton.
Asparagus Salad-Cut the tender parts
of asparagus into pieces of equal length
and tie them IN punches; then COOK them
in sailed water and leave them TO get
cold. a few minutes before serving
them mix in a bowl with third Of their
quantity of pared crawiish tails; season
with salt and pepper rub through a
sieve the yolks of six hard boiled egEs.
dilute this with oil and vinegar, and pour
over this sauce the asparagus and cTaw-
fish: then arrange the salad symmetrical
ly in a salad bowl and add the seasoning
to it.
Chocolate Cream-Place on the stove
one pint of new milk and let il come TO a
gentle boil Take six level tablespoon
fuls of grated chocolate Bakers pre-
ferred) and dissolve with four tablespoon
fuls Of new milk. Then add the yolks Of
three eggs and one teacupful Of sugar.
Beat until smooth and gradually stir into