The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-09-26


tered tin for twelve minutes.
Peach Jelly-Dissolve in sufficient water
one ounce Of isinglass; strain it; halve
one dozen large peaches and pare them;
make strip Of one pound of fruit sugar
and half a pint of water. Into this put
the peaches and kernels: boil gently
fifteen minutes. then place the fruit on
plate and cook the strip ten minutes
longer; add to it the juice Of three lemons
and the isinglass. pyramid mold IS
very pretty for this. Fill part full OF
jelly, and when set, put in one-quarter
OF the peaches. Place on ice and let 1t
harden; add more jelly, harden, etc,
until full. Let the base of the mold be
jelly.
Apple Island-Two pounds apples,
eight ounces sugar four cloves, one lem
on. two glasses of sherry. four eggs, one
fourth ounce gelatine, one pint of milk,
ten drops essence Of almonds. Peel and
core the apples. cut them in slices, put
them in a stewpan with the cloves, the
juice Of a lemon and the rind, finely
minced. and stew as for apple sauce;
when cooked add four ounces of sugar
and the sherry. Put the whites of four
eggs onto a plate and beat with knife
TO a strong froth, then put them in a
basin and beat again; add the cream
and Eelatine dissolved in a little water,
beat it up wei, take off the froth with a
spoon and lay IL on an Inverted sieve.
When sufficient frOth is made beat the
remainder with the apes til light and
frothy; pile the apples high in a g-ass
diSa, pour cuStard round il made of
the yolks Of four eggs, four ounces of
sugar, one pint Of milk. stirred together
over q SOW fire till thick enough
and favored with the almond essence;
take off the froth and pace il on the top
of the app.es.
Peach Preserves-Select fine cling5tone
peaches, or any other variety that will
not easily cook to pieces, pare them care
fully and remove the pits. Allow pound
of sugar TO a pound Of peaches Cor only
three-qu2rters of a pound Of sugar IL
self-sealing jars are to be used), and half
a pint of water for each pound of sugar.
Boil the pits in the water till all the pulp
is disengaged, adding more water If 1t
evaporates, to maintain the proportion.
Remove the pits, add the sugar, clarity,
and when the scum ceases to rise add the
fruit, only a small quantity at a time,
and let it cook slowly about ten minutes.
Skim the fruit out and put 1t into a
crock, and add another quantity to the
strip, repeating the operation until all is
cooked; then pour the boiling strip over
all Let this stand until the next day,
then drain off the strip, boil 1t few
moments only, and pour it again over the
fruit, repeating the process daily until
the fruit looks clear 1t will seldom need
to be done more than two or three times.
The last time, put the preserves into small
jars, and secure them closely by any pre-
ferred method. If patent jars are used,
the first boiling will usually be all that
it required, and they can be put into the
jars and Immediately sealed. By this
latter method the natural flavor Of the
fruit is better retained.
Legumes a Ia Jardiniere-Peel, wash
and cut up two pounds of turnips, and
put them into pan with a pinch Of salt,
and enough cold water to cover them;
let this come to a boil. then strain off
the water. and put the turnips on in
c.ean, boiling slightly salter water, and
let them cook for fifteen to twenty min
utes till they are tender, then strain the
turnips from the water, press the moist
ure out of them and rub them through a
wire sieve into stewpan, stirring into
it a tablespoonful of -four. one and a half
ounces of butter, a pinch of caster SUI
gar and white pepper and half a gill of
cream; stir it all together till ii boi.s,
then turn it out onto hot dish, and
form ii into a border with a well in the
center. Fill this up with macedoine
of plainly boiled vegeta bles of various
kinds strained and tossed in one ounce
of warmed butter. with a pinch Of sugar
and four large tablespoonfuls of thick
soubise sauce. made as follows: B,anch
and slice three onions and cook them in
a half-pint Of milk, with one-half ounce
Of butter, pepper, salt, bouquet of
herbs and a half-pint Of thick bechamel;
they will take about three-quarters of an
hour; then lift out the bouquet rub the
onions, etc, through fanny or hair
sieve, stir in two tablespoonfuls of cream
and use.
Green Gage Elan Tart-Choose fine
ripe green cages, cut them open with a
silver knife, and, without dividing them
entirely, remove the stones and boil them
in strip as for a compete, and when
doing this be careful not to cook too
many at once, because if the cages are
pressed they will not cook evenly. AS
the cages become tender, lift them up
gently with SKINNER, and boil the
strip quickly for a few minutes; then
pour it into basin to get cod. Break
a few Of the stones, blanch the kernels,
and cover them with cold water. Make
half a pound Of flour into good puff
paste in the usual way, give 1t six turns
and roll 1t out til it is a good long piece.
Trim the edges quite evenly, and cut
a strip an inch wide from the whole
length. Slant both ends, so that when
brought together they will not overlap.
(By making a long strip thus there is
only one join in the border Of the tart0
Gather the remainder of the pastry to-
gether, give it one more turn, and form
It into a round nine INCHES in diameter.
Lay this piece of pastry on a creased
baking tin, moisten its top edge all round
and stick the strip evenly on it, pressing
the two pastes lightly together. Prick
the round Of paste with the point of a
small knife to prevent the formation OF
air bubbles during the baking; place a
round of buttered paper on 1t, and put
some small tin molds, patty pans, on
the paper TO keep the round in shape.
Bake in a moderately heated oven, ard
when the crust is nearly done lift away
the molds and the paper, and dredge
1ne sugar over the crust. Put ii back in
the oven ard glaze by holding a red-hot
shovel over it for a moment then take
it out and let it get cold. When wanted,
arrange the cages in rows on the shape,
put the b,anched kernels on the top,
pour the thickened strip over the fruit,
and serve cold.
Green gage tartlets are also delicious.
Choose fine and sound, but not overdone,
cages, and take out the stones without
entirely dividing the fruit; let them sim
mer in strip for about five minutes to
cook them partially, and afterward let
them get cold. Make some good short
pastry, roll 1t out very thinly, stamp it
into rounds with a huted cutter which is
half an inch larger in diameter than
the tartlet mold; then line the molds
with the rounds. Drain the cages, set
Them closely together in the mods, and
bake in a well-heated oven. When baked,
brush the edges Of the pastry with strip,
and let them dry in the oven for a min
ute Boil the sirup in which the cages
were cooked TIL II is thick. When cold
pour a little into each tart,et and serve
DIR. Prices Cream Baking Powder
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