The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-08-01
Some Valuable Recipes.


stewed together. Sweeten to taste.
Currant Bread Pudding-Make a COM
mon bread pudding thicker than usual
and very sweet. Add a cupful Of ripe
currants stir thoroughly and bake at
once.
Raspberry Shortcake-This is made pre-
cIsely in all respects like strawberry
shortcake, except that a little less sugar
will be required. Sweet or whipped
cream makes an excellent sauce.
Currant Sauce-Thiclzen currant juice
slightly with -four and butter rubbed to-
gether and well-sweetened. In all uses
made of cuTants and their juice a gen
erous amount of sugar is required.
Peas a L'Anglaise-Boil the peas I'M
til tender drain and put them into a
saucepan, allowing an ounce of butter
10 a pint of peas. Set on the stove, stir
gently till thoroughly hot add a little
chopped parsley and the yOlk of one egg
and serve.
Currant Pudding-Into a cupful of
sugar, creamed with half the quantity of
butter, stir in order, two eggs, beaten
light, a cupful of milk twelve ounces Of
flour two level teaspoonsful of baking
powder and a cupful of currants Bake
in patty pans
Velvet Cake-One pound of flour, one
pound of sugar, half a pound of butter,
five eggs beaten separately then poured
spoonful of soda. a tablespoonful of
cream of tartar; flavor with vanilla,
wineglass of wine or brandy.
Raspberry Sauce-Stir together a cup
full of sugar and tablespoonful of butter;
when thoroughly mixed. add the juice Of
a small lemon. and finally a cupful of
fresh raspberry juice raspberry jam will
answer, but it is not as good. Beat to-
gether perfectly and set in a cool place
on ice is best.
cumbers-Cucumbers should be gath
cred while the dew is yet on them, and
put Immediately on the ice. An hour be-
fore dinner pare and slice them very
TIL dinner is ready, then drain them
and put them into a glass dish, and
sprinkle bits of ice over them. Serve
them with a French dressing in a sepa-
rate dish.
To Bake a Ham with Spice and Wine
Boil the ham TO within three-quarters
Of an hour of dinner time. Take it out
Of the pot, skin it, trim it and put it in
a dripping pan. Pour thickly over the
top a small bowlful of brown sugar, half
a tumblerful Of Madeira wine and two
tablespoonfuls each of allspice and
cloves. Put into the oven and bake half
an hour, basting frequently with the es-
sence that runs from II.
Raspberry mange-Smooth four
tablespOOnfuls Of cOrnsTarch in an equal
quantity of milk, and add to il quart
of boiling fresh milk. to which as it
tnickens add four tablespoOnfuls of SUI
gar When IL is cooked stir in half
cupful of juice from fresh berries, slight
~ sweetened. Turn into mold and
serve with sweet cream. The juice from
canned raspberrles may be used, but Is
not as good as the fresh FRUIT
Currant Meringue-Crush together
cupful Of currants with an equal measure
of sugar. Beat the yollSs of two eggs,
with rounding teaspoOnful of flour,
and stir this into the currants, adding
a little water. unless the fruit is quite
juicy. Pour the mixture into a deep pie
plate and bake. When il is DONE cover
the top with a meringue made from the
whites Of the eggs beaten with two
tablespoonsful of sugar. Brown slightly
in the oven and serve cold.
Raspberry Pudding-Into a cupful of
sugar, with which a tablespoonful of
butter has been creamed, stir the beaten
yolks of two eggs. Then add a cupful
and a half of milk, the whites of two
eggs beaten till stiff, enough flour for a
rather thick batter, into which tea
spoonful of baking powder has been
mingled. Then add pint of fresh rasp-
berries, mixing them in thoroughly, and
bake in the ordinary manner. Serve
with a berry or other liquid sauce.
Fried Toma tOes-Select firm but thor
OugnIy ripe tomatoes Tor This purpose.
Peel them and lay them the ice 50
they will be cod and firm when needed
Cut them in slices not less than one
half inch in thickness. Have a deep ket-
tie of frying fat ready. Heat it until Ii
smokes in the center. Dip the slices in
an egg which has been beaten up with
two teaspoonfuls of water and few
drops of onion juice. Sprinkle little
salt and pepper over the sliced tomatoes
and dip them in fine sifted bread crumbs.
Egg them again, and put bread crumbs
over them a second time. Put them on a
wire spoon and imnerse them in the hot
fat for eight minutes. When they rise
to the top of the fat turn them over, and
in a moment or two more they will be
done. They wiz be an even golden
brown on both sides, delicious to the
taste. and a very ornamental dish when
served as they should be, on a napkin,
one slice overlapping one another in cir
Gle and garnish Of green celery in me
center.