The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-10-17
Recipes.

Recipes.
To Keep Picked Onions and Cabbage
! from Turning Yellow-Use white wine
vinegar for picking.
Picked Onions-Peel small white but
| ton onions, scald them in sailed water
! until they are tender Then drain and
| put them into wide mouthed bottles, and
| pour over them hot spiced vinegar.
Ounce jelly. Boil the cores and skins
| Of ounces that have been canned or pre-
! served until they are tender then drain
/ jelly No. l. This does not give clear
] jelly as the first, but is good for cakes
/ or any purpose when it Is not turned into
| a glass dish.
Royal Fruit Cake-Take five cups of
! flour, five eggs, one and One-ha.f cups Of
brown sugar. the same amount Of butter
/ two pounds of currants. two pounds of
raisins. half a pound of citron, one cup
! of mo,asses. a small teaspoonful Of soda.
! one-half a cup of milk, one tablespoonful
! each OF cinnamon, cloves, all-spice and
/ one whole nutmeg This should be baked
| for two hours in loaves. Line the pans
! with thick brown paper
| Homemade Worcestershire Sauce-Add
] to one quart of vinegar, one-haf ounce
J cayenne pepper, two heads of garlic,
! chopped, three anchovieS mashed, two
! teaspOonfuls of ground cloves, three tea
| One-half tablespoonful each of cinnamon
and ginger. Let stand twenty-four hours.
| Strain Add the juice of lemon. Cork
| and set aside for ten days; pour in
| crock: skim, bottle and seal.
How to Can Corn-Cut the corn from
| the cob, put into a glass can itJle at
] time, pressing thoroughly with the small
| end Of potato masher until the can is
! full, so the milk runs over the top. then
| put on your cover; put some old clothes
or hay in the bottom of the boiler, put
! in your cans put some cloths around
! them, so they won't knock together
! Cover with cold water. Bring to a boil
| slowly and let boil five hours. Let the
| cans remain in water until cold.
| Breakfast Dish.-A savory breakfast
| dish is made from ripe tomatoes and
| little cod boiled or brOi.ed ham. Chop
| the ham fine, and use from a half-cup to
cupful and put IL in a saucepan with
| three firm tomatoes peeled and cut IN
! slices. Add a half-tab.espoonful Of but
| ter. and cook a few minutes, then add
! two raw eggs. Mix thoroughly. and cook
! until the eggs are set; season with white
| pepper and serve on wel,-brOwned toast,
/ sprinkled with chopped parsley.-N. Y.
! Evening Post.
Rennet Custard-Three pints of new
| milk warm from the milking. or, if from
| the ice chest, warm il slightly; one and
! one-half tablespOonfuis Of liquid rennet
! and six even tablespoonfuls Of Madeira
! wine, or sherry if more acid wine is
| liked. Sugar TO taste. Put in a glass
| dish and when formed place in the ice
| chest. Serve quite cold. Add nutmeg
| grated when taken from the ice. For
| very sick patients just the whey strained
| off is quite nOurishlng, and is recon-
m(lded by physicians for very weak
| person. Great care should be taken not
! to have the milk too warm. If only the
! whey is used, then 1t will not matter as
! regards the heat
Jellied Apples-Core and pare one
| dozen large apples and put in a bright,
! clean pan, so they will not be dlscOl-
ored. Add one pint Of cold water and
! one pound Of granulated sugar. When
| done take out very carefully and place
| in a glass dish. To the juice add one
| box Of gelatine, over which has been
poured one pint Of cold water to dis
solve it, When thoroughly dissolved
add one pint of boiling water and the
| Juice Of one lemon, or two If small and
! not very juicy; strain over the apples
and let them harden. If for sick per-
| son remember the caution, previously
given, regarding the oil from the peel.
| Ounce jelly. Wipe the ounces clean.
| and cut into quarters. Boil them
! tender IN just enough water to cover them.
| Drain the fruit thus cooked first through
| a cheese-cioth bag, and next through one
| of flannel. Let the juice drip through
| without squeezing. Return the juice 10
the fire and boil for twenty minut1S. In
| the meantime heat the sugar, allowing one
pound of sugar 10 each pint OF juice.
| This is done by spreading the sugar on
shallow plates and placing these IL the
| oven till the sugar is brown. Add this
heated sugar to the juice: when It is
| thoroughly dissolved the mixture is ready
| to pour into molds and will harden in n
very short time.
An Excellent PicBle-An excellent
| pickle mixture is made from green to-
matoes cauliflower, celery and small Gu
| cumoers. For every peck of tomatoes
| use four heads of caulifiOwer and four
| punches Of celery Slice the tomatoes,
| break the cauliflOwer into pieces and
| chop the celery. Put the whole in brine
| for a day and a night, then drain and
| cover with hot vinegar. In a quarter Of
an hour take out of the vinegar and
drain. Add to the vinegar two ounces
! Of grated 'horseradish and an ounce Of
| ground cloves, cinnamon, tumcric. a
| quarter of a pound of black pepper,
| eight ounces of mustard and take same
quantity of brown sugar. Turn over the
| pickles, and add enough cold vinegar to
GOVERN. Y. Evening Post.
Preserved Quinces-FOr making the
| best ounce preserves use the large APP
pie ounce. Peel. pare and quarter each
| one, and drop the quarters into pan
| of cold water Weigh the ounces before
| Deelllg, however. anu 1tlOW IuICS-lOuHllS
| of a pound of sugar TO each pound Of
| fruit. Put the cores and skins into the
| preserving kettle, cover them with water,
| and allow them u cook slowly for two
| hours Then strain this juice, add to it
| the sugar, and cook to a strip in a pOrce-
| lain or granite preserving kettle. This
| viii be in about twenty minutes. Skim
thoroughly and then drop into tne strip
the -uuartered ounces. Let them cook
| slowly for two hours, when they should
| be quite tender. Then put the preserves
| into Jars and seal in the usual way. All
| preserves, remember, should be kept in a
| cool, dark closet.
Orange Pies-Two cupfuls of sugar, two
| Of -four five eggs, one teaspOoaful of
| cream Of tartar. half a tcsspoonful of
| soda the juice and rnd of one orange.
| These are for cake. Beat the eggs very
| light; then add the sugar. and beat until
| frothy. Now add the orange. Mix the
| soda and cream of tartar with the -four,
| and rub through a sieve on TO the beaten
| eggs and sugar. Stir well. and bake in
deep tin plates. There viii be enough for
| six plates. When baked. put a thin layer
of the icing between the CAKES, ard cover
| the pie with icing. There should be three
| cakes in pie. Icing: The whites of four
eggs, one teacup Of powdered sugar. the