The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-06-13

currants. and flour enough to mix soft.
After rolling out, sprinkle well with
sugar. and cut any shape desired.-Good
housekeeping.
Butter Sauce-one teaspoonful of flour,
four ounces of fresh butter. three Ia BILE
spoonfuls boiling water, a teaspoonful of
lemon juice, speck of cayenne and d
teaspoonful of chopped parsley. Work
the -four and butter to a cream and add
gradually the boiling water Stir con-
Stantly until ii comes to a boil, but do
not let it boil Take from the fire, add
lemon juice, cayenne. parsley and serve.
Sponge Gingerbread-A north of En-
gland article. Quantity-One and
quarter pounds of flour, six ounces of
butter six ounces of soft brown sugar,
one ounce of ground ginger, one pound of
strip, a little carbonate of soda, and
half a pint of milk Cream the butter
and sugar together as for a cake mix
ture, then add the ginger and carbonate
OF soda, then the strip, and lastly the
milk. Mix well together. Grease out
twenty-four tins. fill in with a spoon. and
bake IN moderate oven. When baked
turn on to a sieve, and place the cakes
upside down. These keep good for L
week or so, and are very light.-Baker'
Helper.
Candied Peels-I have made cdndied
lemon and orange peel for years, as good
If not better than what we buy. Soak
Of salt to three pLnts of water is about
right for two days, drain well. make
thick syrup of graduated sugar and
water enough to cover the peels. Cook
slowly on back of stove if there IS
heavy fire, stirring occasionally, to give
each piece the same share Of cooking
and strip. As the strip boils down be
very careful about its burning, but boil
all into the peels possible. Take out Gu
plates, pouring what strip remains oyer
them. Put in warm place to dry grad
ualy. You are sure to be delighted with
the result-Good Housekeeping.
Steak a la Duchesse-Cut cold beef into
nice steaks. mince the trimmings finely,
and to every one-quarter. pound of mince
add a cupful of bread crumbs, half tea
spoonful of mixed herbs. an onion finely
chopped, and pepper and salt TO taste.
Put all but the steaks into a frying pan
with an ounce of butter or beef dripping.
Let it brown well and add small guam
tity of gravy or water. Take one egg, a
teaspoonful of salad oil.the same quantity
Of white vinegar, half a teaspoonful of
mustard. dessertspoonful of grated
horseradish and a pinch Of salt. Mix very
well, heat, but do not boil. Rub each
piece Of steak with little dripping or
butter and broil over clear fire. Place
the broiled steak on a hot dish, pour the
sauce over and mince round. Serve.
Te Make French Nougat-French
nougat is one Of the most delicious of
CONNECTIONS, and this is the way to make
it: Be sure the nuts are fresh and pre-
pare a generous supply. You must have
Brazil nuts, peanuts. hickory nuts and
almonds, and also some walnut meats.
Chop them all, but not fine enough TO
make them oily. Stew them as thick as
possible on a shallow tin pan that has
been well creased with sweet butter;
mix in with the meats some candied
orange and lemon peel and a half dozen
finely chopped stoned dates. Boil your
syrup. made Of two pounds Of sugar and
a cup of water. until drop hardens in
cold water Add a tablespoonful Of
the nuts; mark into squares while soft
and let it cool before taking from the
pan.
Large Sheet of Cake-No. lone and
one-half cupfuls of sugar three-quartsr
cupful Of milk, two and One-quarter cup
fuls of flour, two eggs. butter the size
of two eggs, two teaspoonfuls of bak-
ing powder. Put together in this order:
One and half cupfuls of sugar and the
butter well creamed; add the beaten
whites, then the milk quitting in one tea
spoonful of lemon). Add the flour with
the powder in IT'D and last the beaten
yolks. 1t viii be a nice, hne-grained
cake Bake about forty-five minutes in
fair oven. No. 2-Orange cake
To No. / add the rind of half an orange,
and a teaspoonful of orange essence-of
course, emitting vanilla, etc. No.
3-Almond cake-TO No. / add a. table
spoonful Of almond extract, and before
baking spread the top one-half cup
full of chopped almonds. No. f.
Cocoanut calIe-To No. add a cupful of
cocoanut (the unsweetenedD to the butter
and sugar, and one-half teaspoOnful
of lemon extract. No. s.
Currant cake-To No. l. add
two cupfuls of prepared currants and
teaspoonful of lemon extract.
Mutton Broth-Take the water in which
leg Of mutton or lamb was boiled the
previouss day Remove the fat, add an on
ion, turnip and 3 carrot, all cut fine.
salt TO taste, and half cup of rice. Boil
two hours, add a little chopped parsley
about five minutes before serving. Any
little pieces OF the neck, ribs or shank viii
make an excellent broth.
drilled FowlACut the remains Of cold
fowl into pieces season them with pepper
and salt, squeeze over them the juice of
half lemon, and let them stand three
quarters of an hour. Dip them into melted
butter and then into bread crumbs, with
very little grated lemon peel. Put them on
a gridiron, and broH over a clear fire.
When fried instead of brOiled, use the yok
of an egg well beaten instead of the melted
butter.
THE SENATE,S COURSE.