The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-06-27
Valuable Recipes.

Valuable Recipes.
Conserve of trawberries-Prepare the
fruit as for preserving. allowing half
pound Of loaf sugar 10 one pound of
fruit Sprinkle the sugar over the fruit
at night In the morning put on the fire
in the kettle and boil until the berries
are clear. Spread on dishes, and put in
the sun until dry, after which roll in
sugar and pack in jars.
Pineapple Ambrosia-Remove the skin
carefully from the pineapple and CRATE
the pulp fine; mix with white sugar and
let it stand awhile. Make a custard OF
the yolks of four eggs. the whites of
two and a quart Of milk. When cold
pour it over the pineapple. Beat the two
remaining whites with sugar. spread
the frosting over the whole, set it on ice
and serve cold.
Cherry Cups-Stlr together and sift
pint Of flour and two teaspoonfuls of
baking powder making it into a soft
dough with water. Having buttered
some large cups, drop into each a little
dough for a foundation then a table
spoonful of stoned cherries, covering
with dough TO half fill the cups. Place
them in a pan Of hot water set that In
the oven, cover it and steam. for half
an hour. Cherry sauce or sweet cream
may be used as dressing.
Cherry Tapioca-One and one-half
pounds Of sour cherries. one cup of tapi-
oca; sugar 10 taste. Wash the tapioca
through several waters, then cover with
cold water and soak over night In the
morning put on the fire, with one pint
Of boiling water. simmer slowly until
the tapioca is perfectly clear Stone the
cherries. stir them into the boiling tapi-
oca, sweeten to taste. Take from the
fire, turn into the dish in which they
are to be served, and stand away to
cool. Serve very cold with sugar and
cream. This will serve eight persons.
Cafe Frappe-Take one quart of
cream, one cup of powdered sugar, one
tablespoonful Of vanilla. Whip very
stiff. Divide the cream into equal parts;
into one beat one-fOurth Of a cup of
strong black coffee Put the whipped
cream into the bottom of the mold, hold
the cream with the coffee in it over the
mold, and pour It directly in il over the
center of the whipped cream, so forcing
the white cream up around the sides of
the mold. Pack it in salt and ice the
same as ice cream and let it stand from
six to eight hours in winter; longer in
warm weather.
Batter Pudding with Cherries-Beat
two eggs without separating until light,
add half pint of milk three and a half
cups of sifted -four, two ounces of but
ter. melted, and q half teaspoo~f--' of
salt Beat until perfectly smooth. our
the cherries, add them and a he ng
teaspoonful of baking powder. mix
quickly, and turn into q creased pudding
mold. cover. and stand in a steamer or
a pot containing boiling water. and boil
continuously for two hours. If the water
evaporates replenish with boiling water,
and be very careful that there is not
sufficient water in the pot to boil over
into the pudding. Serve hot with creamy
sauce, which make as follows: Beat four
ounces of butter to a cream, and add
gradually eight ounces Of powdered
20 In oil
and add gradually one gill Of cream, the
grated rind Of one lemon and a tea
spoonful Of vanilla Turn into a dish
and stand away 10 harden. Canned
cherries may he used for the pudding if
thoroughly drained and well Toured.
Spiced Cherries-Seven pounds of cher
ries. four pounds of sugar one pint of
vinegar, One-half ounce Of ginger root,
one teaspoonful Of ground cloves, two
teaspoonfuls of allspice. two teaspoon
fuls Of cinnamon, one-half teaspoonful
of ground mace. Put the vinegar and
sugar on to boil. mix the spices and di-
vide them into four parts. Put each
part into a small square of muslin, tie
tightly. and then throw them into the
sugar and vinegar. When this mixture
is hot add the cherries; bring all to boil
ing point, take from the fire and turn
carefully into stone jar stand in a
cool place over night. Next day drain
porcelain-lined kettle. stand it over a
moderate fire, and when boiling hot pour
it back in the jar over the cherries. Next
day drain and heat again as before, and
do this for nine consecutive days; the
last time boiling the liquor down until
there is just enough to cover the fruit.
Add the fruit to it, bring the whole to
a boil, and put in jars or tumblers for
keeping. Talk.
Mrs. Claws Beefsteak Pie-Cut three
pounds of lean steak into strips three
inches long and four inches thick; put
it TO stew in sufficient boiling water,
but not enough 10 cover the meat. After
SWEEP thyme, a tablespoonful of parsley
chopped fine, a goOd-sized onion cut in
slices and pepper. After the seasoning
is added continue stewing till the meat
is very tender. Now add enough corn
starch to make the gravy as thick as
cream, adding at the same time salt and
Worcestershire sauce. Have ready six
or eight hard-bOiled eggs, and place
them in alternate layers with the meat
in a pie dish; pour the gravy over all
and cover with rich pastry. A dash of
nutmeg Gf liked) added to the gravy is
an Improvement. The gravy should be
tOlerably thick and not too much of it.
Be careful not to put too much water
into the meat at first, and do not fill
the pie dish 10 within an inch and a
half Of the top. lean steak is better
for this than a sirloin, which is too fat
This pie eaten on the shore of the
sea, on the rocks where Bermudey land
ed hundreds Of years ago, and was a
fore-taste of Elysium.