The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-09-05

sugar Win little water add lemon II
desired.
Baked Pears-Molasses and water in
the bottom of a tin; bake the pears until
soft; or stew them In molasses and water,
half and half.
Picked Pears-Pare and halve the fruit,
place in a porcelain Kettle. cover with
water and boil soft. Put in a jar. and
pour on the spiced vinegar. If any Of the
fruit does not soften in the water, boil
il in the vinegar ten or fifteen minutes.
Brooklyn Cake-Two cups Of sugar,
two-thirds cup Of butter, one and one
half cups Of sweet milk, one cup Of
raisins, five cups Of flour and three tea
spoonfuls Of baking powder. Bake in one
large pan or two small ones. This cake
keeps well.
Grape Marmalade-Put the grapes in
stone pot, and set the pot into a kettle
with cold water; set this on the fire and
boil until the grapes will mash easily;
stir them often, and jam with bowl Of
the spoon. Take them up and strain
through sieve. To a quart of the pulp
allow pint of sugar and boil forty
minutes.
Apple Marmalade-Three pounds of ap-
pes, one and one-half pound loaf sugar,
one-haf pint sherry, one ounce and a
few cloves-apprOXimate cost so cents.
Peel and core the apples and ounce cut
III eight parts, put all the ingredients to-
gether in preserving pan; cook slowly,
simmering fol two hours; put in Jars and
cover down when cold.
Onion Vinegar.-Six large onions, one
tablespoon salt, one tablespoon white
sugar. one quart best vinegar Chop
the onions. strew on the salt, and let
them stand five or six hours: dissolve the
sugar in the vinegar. scald the vinegar,
pour 1t over the onions, put them in
jar, cover tight and leave for a fort
night. Then strain and bottle
or green tomatoes; sprinkle salt over
them, and let them lie twenty-four
hours; drain off the liquor and throw it
away; then add twelve onions chopped,
six green peppers, three quarts chopped
cabbage, one-half pint grated horse
radish. one-half pint white mustard
seed, black pepper, cloves, etc, TO taste.
Put vinegar TO this and cork tight.
Pear Marmalade.-A very excellent
marmalade may be made with pears. TO
use in making tartlets. Boil six good
sized pears to pulp; weigh them; take
half their weight of sugar. put it into a
saucepan with a very little water; boil
it and skim it while boiling. When boil
ed to a crack, add the pulp Of the pears
and give it a boil; and add about four
drops of essence Of cloves; when it is
cold it is ready for use.
To Pickle Ripe Tomatoes-Take them
when thoroughly ripe DO not prick
them lie in strong brine three or four
days; put them down in hwers, in jars.
mixing with them small onions and
pieces Of hOrse-radish; pour on them
cold, spiced vinegar; let there be a
small spice-bag to put into every pot;
cover them carefully and let them set
a whole month before using.
Mangoes of Nelons-Take green mel
ons, and make a brine strong enough to
bear up an egg; then pour it. boiling hot,
on the melons, keeping them under the
brine; then let them stand five or six
days; then slit them down on one side;
take out all the seeds, scrape them well
in the inside, and wash them clean; then
fake cloves, garlic, ginger, nutmeg and
pepper, put all these prOpOrtionably into
the melons, filling them up with mus
tard seed; then lay them into an earth
en- pot, and take one part Of mustard
seed and uwo parts of vinegar, enough
to cover them, pouring il on scalding
hot. Keep them closely covered.
Apple Pie-One-fourth pound puff
paste, two pounds apples six ounces
sugar, six cloves, the rind Of a. lemon,
finely minced; a little nutmeg, a blade
Of mase. approximate cost, 80 cents
Pare and core the apples, cut them in
thin slices, and lay part Of them in
pie-dish, sprinkling over them the sugar,
cloves, lemon rind and nutmeg; put in
another layer Of apples. Boil the parings
and cores of the apples in a little water
with the mace, till the flavor is extracted:
strain it, add a. little sugar and boil till
reduced to small quantity; pour over
the apples, put some pun paste on the
edge of the dish, cover with the paste
and bake in a brisk oven.
String Bean Salad a la Parisian.-
String the beans carefully. boil them
without breaking. When quite tender
and cold cut each bean lengthwise into
81 IN ryr-n hot
serving season the sliced beans with
three teaspOOnfulS of vinegar to one of
oil and a little pepper and salt. When
ready to serve drain from the beans
any superfiuous liquid that may have
collected and toss them lightly through
a French dressing made of one table
spoonful of vinegar. three of pure oil.
half a tablespoonful of pepper and a salt
spoonful of salt. Rub the salad bowl
with onion if desired al all. Pour the
oil mixed with the pepper and salt over
the beans, when thoroughly amalgamat-
ed add the vinegar and mix again. Line
salad bowl with crisp lettuce leaves
and turn in mixture.
Apple Meringue-Two pounds apples.
three eggs, one pint milk, one-half lemon,
four ounces moist sugar, three ounces
pounded loaf sugar, six cloves. APP
proXimate cost, 80 cents. Peel and core
the apples, and cut them up put into
lemon peel, the cloves and moist sugar,
and a very little water cover with tin
or plate and put into the oven to bake;
when quite sOfe, beat them up with a
fork and remove the cloves Let the
apples stand to get cold. Beat the yollIs
of the eggs with the milk and a dessert
spoonful of powdered sugar. pour over
the apples and bake. In the meantime
beat the whites Of the eggs to a stiff
froth, stir in the rest of the powdered
sugar with a wooden spoon, spread it on
the top of the custard, put it in the oven
and let it bake light straw color.
Lettuce Sandwich-Select large, fiat
leaves of the lettuce, put a layer of
leaves. spread with prepared mustard
or horse radish on thinly buttered slice
OF bread. Cover with lettuce leaves,
then lay on another slice of bread. Trim
neatly and serve on a bed of mustard
and lettuce If vegetable sandwiches are
prepared for a picnic it is best to carry
the lettuce, nasturtium leaves g. iliced
cucumbers in damp cloth and lie ice,
if possible. The mayonnaise to ..-ead
the leaves should also be carried in q
jelly glass in a cool place. The sand
witches can then be put together just
before they are used and will be crisp
and cool. The bread used for them
should be at least twenty-four hours old.
and is better If thirty-siX to forty-eight.
Cut off the crust evenly with a sharp
knife from the entire loaf If you are
going to make large number.
Deviled Tomatoes-Deviled tomatoes are
one of the excellent new and simple dishes
that NAV be cooked in the chatting dish.