The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-04-11

salt-three-f ourths OF a cupful OF dried
berries or cherries add to this pudding,
but may be omitted: steam In a we'll
creased two-quart basin two and three
quarter hours then take from the
steamer and place in the oven for fifteen
minutes. Serve with a liquid pudding
sauce or with maple sirup.
Occurs au Chocolat-Slightly beat I'D
the yolks of eight eggs and stir in, as
! briskly as possible, one pound OF pound
ed almonds. half a pound of sifted SUI
gar, two ounces Of grated chocolate mot
the sweet make and one-fourth ounce
OF grated or pounded cinnamon. When
wei mixed work into this paste the
whites OF two eggs whipped 10 rroth.
Cut this pastry with fancy heart-shaped
molds, after having rolled IL out lightly;
bake them on tins. and ice them or not
When they are taken out of the oven.
Israel Cake-Take for it half a pound
OF butter. half a pound Of sugar, good
half ounce of corn-starch, three-quarters
Of an ounce of wheat-fiour good weight
and three eggs. Beat the butter to
cream, add the eggs and sugar and the
flour at the last. Stir half an hour.
Butter ought to be rather thick. But
ter shallow sheet-iron pan, I'LL it with
the batter about quarter OF an inch
high, smooth with the blade Of knife,
then dust sugar over II, and. IL you
wish. some almonds cut into fine shreds.
Bake in a cool oven, light yellow. Cut
into small pieces any shape you wish
while still warm.
Lemon Pie-One smooth juicy lemon;
CRATE the rind and squeeze out the juice,
straining il onto the rind; one cupful of
sugar, piece of butter. the size of an
egg, in a bowl; one good sized cupful
Of boiling water in a pan on the stove.
Moisten a tablespoonful of cornstarch
and stir il into the water; when 1t boils.
pour IL over the sugar and butter, and
stir in the rind and juice. When little
cool, add the beaten yolks OF two eggs.
Butter a deep plate and cover all over
with cracker dust very fine crumbs).
This is the crust: pour in the mixture
and bake. Then frost with the TWO
whites and brown.
Gingerbread-One large cupful of mo-
lasses, one-half cupful of butter or
lard; put these in a pan upon the stove
until melted or thoroughly warmed; then
add one egg dignity beaten), one-half
cupful OF sweet or sour milk, one tea
spoonful of soda dissolved in the batter
or in a little boiling water; if sweet milk
is used. one tablespoonful of ginger, one
pint of -four, and beat all together thor
oughly. Pour the mixture into a creased
baking pan. and bake in moderate
oven. This cake goes nicely after dinner
on fast days with a cupful of chocolate
or coffee, is conveniently made and IL is
equally good with sweet or sour milk.
Chocolate Turbah-Stir in a large ba-
sin the yolks OF twelve eggs. together
with half pound Of pounded sugar
one-fourth pound of grated chocolate
and of pounded almonds respectively,
half a pound of butter melted or beaten
to a cream and a pinch of pounded va
nilla. Work this paste for half an
hour. then add six ounces Of fecula and
stir for ten minutes more. Whip to a
froth the whites of the eggs, beat them
lightly into the paste and put it all into
a fancy mold of lined copper. Put it
first of all into a moderate oven and in
crease the heat by degrees. This cake
should bake for one hour. 1t makes a
very delicious and most presentable des-
sert dish. Half these quantities can be
used if desired; this is for twelve per-
sons.
German Drop Cakes-Take half q
pound Of sugar half pound of -four
two whole eggs and two yolks Beat
sugar and eggs together for half an
hour. then add the -four and stir until
thoroughly mixed. You may also take
half cornstarch and half wheat flour. in
stead of all wheat, which viii make the
cakes somewhat more delicate. Have
ready a sheet-irOn pan, grease ii very
slightly and drop on il small heaps of
the batter from a teaspoon. Have suf-
lcsent space between them. for they
will run, and get at least double their
original size. Bake in a cool oven in
about half an hour. They must not get
brown. but look a pale yellow. Loosen
them with d knife after they get some
what cool and transfer them to the cake
box after they are quite cold. They will
keen for weeks