The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-05-16

salt with half a cupful of powdered SUI
gar and sprinkle this over the bananas.
Serve with cream and jelly sauce made
Of one-quarter cupful of apple or straw
berry jelly beaten into one cupful of
thick cream.
An Icing Without Eggs-An icing for
cake that Is popular among French and
German cooks and that is economical be-
cause ii calls for no eggs, is made from
half-pound OF powdered sugar, table
spoonful of boiling water, the grated yell
low rind Of an orange and enough orange
juice to moisten IL. Put the sugar in a
bowl, then add the rind, next the water
and lastly the juice and use at once.
Scalloped Hallibut-A slice from the
thick part Of the fish should be taken,
cut at least an inch and half in thick
ness. Butter an earthen baking dish
and sprinkle a thin layer of crumbs on
the bottom; season the fish with salt
and pepper, lay 1t in and place bits OF
butter over then another thin layer OF
bread crumbs. Pour over il a cup Of
sweet cream, and bake slowly about
forty minutes.
Plum Pudding-One heaping cupful Of
bread crumbs, two cupfuls OF -four. one
cuptui of mOl3sSes, one cupful OF stoned
raisins, one cupful of suet chopped fine,
one cupful of sweet milk, one tablespoon
full OF soda. one teaspoonful each Of salt,
cloves and cinnamon. Steam two and
one-half hours. Sauce for same: One
cupful of brown sugar, one tablespoon
ful each of butter. vinegar and flour;
flavor with nutmeg. Beat all together.
and add one cupful Of boiling water and
let come TO a boil.
Orange Float-Soak one ounce of isin-
glass or leaf gelatine in one-third Of
teacupful of cold water till il is swollen
out; add the same amount OF boiling
water, the juice Of a lemon, sugar TO
Toe IVrHr Of hT-n
organes; ruo Il all through a seive, bring
this pulp just TO a boil, lift IL off the
fire, and when quite cold and nearly
stiff, whisk il to a stiff froth, whisklng
in at the same time the stiffly whipped
whites of three eggs. Line a glass dish
with sliced sponge cake and pile up the
frothed orange in the center
White Mountain Rolls-Four cupfuls
Of -four, one cupful Of milk. one-quarter
cCpful OF butter, two tablespoonfuls OF
sugar, one-third Of a cake Of compressed
yeast, half a tablespoonful of salt, white
of one egg beaten stiff; have the milk
warm: add the butter. melted warm, not
hot, salt sugar, yeast and flour; mix
we'll; add the white Of the egg, the last
thoroughly mixed in with the hand; let
them rise over night; in the morning
roll into shape; cut and fold over, or
make in any other shape; BAKE IN
quick oven after they have stood one
hour
Sponge Cake Roll-Among the many
deserts Of which sponge cake is the basis
know Of none nicer than sponge cake
roll, which is made as follows: For the
batter use a dozen eggs, pound OF
granulated sugar and three-fourths Of
pound Of flour. Grease a large biscuit
pan, line it with creased paper, pour in
enough batter to cover the pan about
half an inch deep, before baking. Bake
it carefully, so as not TO burn either side.
Wiring a towel out of hot water, lay IT
on a board or table, turn out the cake
upon It, and spread fruit jelly on 1t
while IL is warm. Then roll 1t up like
valise pudding, pinning the towel around
1t to keep IT in shape till dinner time.
Serve it either hot or cold, with wine or
lemon sauce. Bananas. sliced thin and
heavily sprinkIed with sugar, make
nice filling for this role. This quantity
is enough for ten or twelve persons.
You can halve the proportions for
household Of five or six members.