The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-11-21

flour with one-half cupfui OF cornstarch
and sift one and One-half teaspoonfu.s Of
baking powder into IT, Then cut and fold
into the cake the stiffly beaten whites Of
seven eggs. Flavor TO taste. Bake in a
moderate oven with steady heat-E. L. c.
Washington Pie-One cup of butter and
two cups of sugar beaten to a cream. one
cup of milk, two teaspoonfuls OF baking
powder, three cups OF flour. five eggs.
whites and yolks beaten separately, flavor
with lemon. Bake in jelly-cake tins.
When cold lay one on a plate and spread
over 1t thick layer of currant jelly or
grape Jelly, then cover il with another
cake and another layer of jelly; sprinkle
the top of the third layer of cake with
a little powdered sugar
Spiced Eggs-Boil one dozen Of eggs.
hard; then drop them in a pan of cold
water before removing their shells. Heat
n quart Tor more if necessary of good
white vinegar, into which introduce one
ounce Of raw ginger, two or three blades
of sweet mace, one ounce of allspice, half
an ounce each of whole black peppers, salt
and mustard seed After it has simmered
half an hour pour over the eggs placed
in jar When cold cover IL tightly. They
will be ready for use in three of four
weeks.
Jumbles-One pound of butter. one
pound of sugar, graduated or powdered,
the juice and grated rind Of two lemons,
six eggs and flour enough to make soft
dough. Cream the butter and sugar, add
the eggs we'll beaten. the rind and juice
of the lemons and flour enough to mold
them into shape with your hands, but not
enough to roll. Dip each one in cracked
loaf sugar, drop a blanched almond on
each, and press in the center or the jun
bic. Great care must be taken to prevent
them burning while they are baking. The
above quantity makes large number of
1umbles.
Veal Curry-Cut up about two pounds
of lean veal into small pieces. Cut a large
onion and one large sour apple into
slices, put them into a saucepan with a
heaping tablespoonful OF butter, and stir
them about till lightly Drowned; then stir
in n good tablespoonful of curry powder
and a tablespoonful Of flour Add pint
Of water and the veal, season with salt,
stir around two or three times to mix
thoroughly and cook gently an hour and a
half, or until the veal Is perfectly tender.
Add the juice of half a lemon and stir
II round very gently. Turn the curry on
a hot dish and serve with a border Of
rice.
Salt Rising Bread-The day before bak-
ing put into a quart bowl or jar one table
spoonful of sugar, one teaspOonful of salt,
one pint Of warm milk, and flour to make
a stiff batter Set in a kettle or pail Of
warm water and keep covered till the bat
flour and set the bowl in a cold place. In
the morning, after standing in hot water,
1t will rise rapidly. Prepare sponge OF
one quart of water o. new milk. and just
before adding the yeast, stir in little
soda When very light mold into loaves.
II usually takes one hour for the lOaves to
become light. Bake in a moderate oven.
WINS Wife.
Potatoes a la Holland-Cut cold boiled
potatoes into dice. Make one pint OF
rich cream sauce. Put pint of milk in
Il double boiler, rub two heaping table
spOonfuls Of flour and two OF butter 10 a
cream, add a little of the boiling milk and
stir this until smooth; turn into the milk
and boil till thick season with salt and a
dash of cayenne. Put a layer of the sauce
in a baking dish, tEen layer of potatoes,
sprinkled with a little minced parsely.
"a tablespoonful will be enough for a
pint Of sauce.) Then another layer Of
sauce and so on. till all is used. Cover the
top thickly with grated cheese and bits
of butter. Bake in the oven till a nice
brown.
Floating Island-One quart of milk.
yolks OF five eggs and the whites OF
seven 1.-TWO for the me~ingue). six table
spoons sugar, vanilla fiaVoring, one tea
spoonful To the pint. Heat the milk al
most to boiling: beat the yOlkS light and
stir in the sugar. Add the milk as fol
lows: Take the milk from the fire, and,
instead OF pouring the beaten eggs IN j.,
put a spoonful Or two Of milk to them,
beating well all the while, adding more
and more milk as you mix, until there
is no longer any danger of sudden crud-
ling; stir in five whites whipped stiff, re-
turn to the fire and stir until thick bue
not until it breaks. Season it with va
nilla; pour into glass cups; whip the
whites OF two eggs to n meringue with a
heaping tablespoonful Of powdered sugar,
ard when the custard is cold pile "a little
CT this upon the top of each cup. You
may lay a preserved strawberry, or
Cherry. or a bit Of melon sweetme3t or
little bright jelly, upon each.