The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-12-12
Recipes.

Lunch Cake--One egg. one cupful of SUI
gar. one cupful of milk, one tablespoonful
of baking powder. separate the yolk from
the white of the egg and add the beaten
white last; bake in COCO oven until
straw can be inserted and withdrawn clean.
Deviled OySters-Drain large oysters
from the liquor; cover them with vinegar,
melted butter and a little cayenne and
ground cloves let them remain in this
about half an hour; turn them occasionally
dip them into beaten egg and fine cracker
crumbs. sailed and fry in deep. hot fat.
Beef Cake-Take equal quantities Of
bread, crumbs. add one onion. chopped, salt
and pepper to suit taste, a tablespoonful of
chopped pork to every quart of mixture,
it in nat pan and bake twenty or thirty
minutes
Rebel Corn Cake-Take two cups OF hon.
my boiled soft: while hot mix in a large
spoonful OF butter. Beat four eggs very
light and stir into the hominy when cold,
and add gradually one pint of milk. Lastly
should be of the consistency of a rich boiled
custard Bake in a deep pan.
Economical Cake-Two eggs we'll beaten,
one cupful of sugar; one cupful Of sifted
baking powder; mix all together until very
smooth, and add, last thing, half cupful of
boiling water; stir quickly and bake at
once This is excellent for jelly roll II
once.
Brown Sauce for Beef-Remove nearly
all the fat from the gravy in the pan and
required quantity. add browne5 flour dry
until 1t is thick enough, then strain il and
add to each cupful of the gravy half a tea
tablespoonful each of chopped pickles and
caperS
Chicken Patties-Chop the chicken meat,
free from grrStle, season with salt, pepper
and little celery or sage, place a little of
the meat on pieces Of puff paste press the
edges together, making small turnovers,
nice brown; serve with drawn butter or a
gravy made from the liquor in which the
chicken was cooked.
Chocolate and Suet Pudding-Mix one
fourth pound grated chocolate and one-half
pound of finely chopped suet; add one
fourth Pound st nm 2 t and tWo ounces moist
milk and stir them into the other ingre6a-
ents; Pour the mixture into buttered
mold and steam for one and a half hours
Serve with whipped cream of chocolate
sauce
Austrian Biscuits-Five eggs. one-half
the eggs with the powdered sugar for IF
teen minutes, then ado the flour, and beat
the mixture again until 1t is light and
smooth; put the batter into biscuit fcrcer
and squeeze broad at the ENDS and narrow
in the middle, on to sheets Of buttered pa
per- dredge sugar over, and bake in a
quick oven from eight to ten minutes.
Beef Cakes-Cut enough meat from your
cold roast Of beef to make two cupfuls
Add TO THIS two tablespoonfuls Of tomato
catsup, one cup Of fine bread crumbs and
half of gravy. Mix we'll and mold
into cakes, sprinkle with bread crumbs
and bake to a delicate brown. When cold
tablespoonful of mayonaise over each and
stick prig of parsley in the center Of
every cake.
Austrian Pudding-Twelve ounces -four
three ounces suet, one-hah salt spoonful
salt, one teaspoonful baking powder, three
quarter ounces chopped lemon rlnd, one
ounce moist sugar. one and cne-half gill
warm milk, not quite one-half pound tre-
acle. Mix the baking powder salt and
finely chopped Suet with the flour, then add
the lemon rind and sugar. and stir in the
treacle mixed with the milk; beat for ten
minutes: pour into a buttered basin, tie
Toured cloth over and boil three hours.
Cold Golden Buck-Boil six eggs hard
and. after they have been in cold water
for half hour peel and slice Spread
very thin slices of crustless bread with two
cupfulS of dry, gra ted cheese worked to a
creamy paste. with half teacupful of
teaspoonful of salt. two teaspoonfuls of
cream and two tablespoonfuls of butter
Cut the pieces OF bread i'm half lay on top
OF the cheese mixture the sliced eggs and
put the two halves of bread together
sandwich-wise-the mixture inside
Small Birds Baked in Sweet Potatoes
Have as many sweet potatoes of medium
size az there are small birds. Boil them
for one hour Have the bircs plucked,
drawn and washed. Season them with salt
and a little pepper and rub soft butter over
them. Pare the sweet potatoes and cut a
thin slice from each end. Now scoop out
the center Of the potato, making cavity
large enough TO hold bird. Season the
potato with salt and spread soft butter over
the surface. Place the birds In the pota-
toes which should be set on end in a shall
low pan and in a hot oven for fifteen min