The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-09-12
Valuable Recipes.

Valuable Recipes.
Mock-Oysters, or orn-Fritters-one
pint grated corn, one cup cream or milk,
one cup flour, one egg and a piece OF
butter the size of an egg. Fry in butter.
Grape Preserves-Pulp them, boil the
pulps until soft enough to strain through
a colander; weigh the skins and pulps
after the seeds are removed, adding su-
gar pound to pound; boil about ten min
utes, until the skins are sufficiently
cooked.
Relish for Tea-Three pounds good
beefsteak chopped fine, three soda crack
ers grated, two tablespoonsful salt and
one of pepper, one egg beaten, one tea
cupful milk; press ii down into bak-
ing tin or bowl, and let It bake an hour;
when cold, slice thin.
Charlotte Russo Cake-One and one
half pints of cold, rich cream, sweeten
and flavor with vanilla to taste. Beat
until quite stiff, then add one-quarter
of box Of Cox's gelatine dissolved In
a little water, and continue beating I'M
til it is stiff enough TO put between lay
ers of sponge cake.
Cauiflower-Iay them top down an
hour or two in cold salt and water If
they are strong pour off the water when
they are half done, and add fresh boil
ing water and a cup of milk. When
done drain thoroughly, put It in deep
dish and turn over in some drawn but
that good drawn butter can never be
made with boiling water.
Ladies' Cabbage-Boil a firm white
cabbage fifteen minutes, changing the
water then for more from the boiling
teakettle When tender, drain and set
and add two beaten eggs, tablespoon
full of butter, pepper, salt, three taOle
spOonfuls rich milk or cream. Stir all
well together and bake in buttered
pudding-dish until brown. Eat very not.
Swiss Meat Omelettes-A good way to
use cold meats. Cold meat chopped fine
with raisins, allspice, nutmeg, salt,
! lemon peel and juice. Add one egg, one
| tablespoonful sugar, cloves. The above
mixture is the middle Of the omelettes.
Three eggs, one pint milk, two teacup-
| fulS -four. make the batter thin. Fry in
little lard; put a spoonful of the
chopped meat in the center and fold
the batter around it once.
Tutti Frutti-Put a quart of brandy
in two gallon jar, then as they come
| into market add one pint bowl of straw
| berries and the same Of sugar; then
| cherries in the same way, and black
| berries, peaches, pears, currants, pine
apples, bananas oranges; one-half pint
| Of lemons and one pint of sugar. Re
member to always put in the sugar every
! time you put in the fruit, and stir well
| from the bottom of the jar. double
| quantity Of peaches may be added if de-
sired. Keep in a cool place well covered.
French Tomato SOup-One quart to-
| matoes, three pints boiling water, one
even teaspoonful soda, pepper and salt,
| each; butter, the size of egg;
one small onion, minced; one quart of
| milk. Put tomatoes and onion over fire
| with the hot water; strain and rub
| through colander. Meanwhile boil the
| milk. stir in soda and butter, and after
| one boil keep hot. Put pepper and salt
with tomatoes, simmer five minutes and
then stir in the milk; serve at once.
| Omit onion and you will have fine
mock-oyster soup.
Flummery-One pint cream, one ounce
| gelatine soaked one hour in one cup colo
water, one cup milk, one-half cup sugar.
Heat the milk TO boiling, put in the
| gelatine and sugar and stir five minutes,
or until they are thoroughly dissolved.
| Strain through thin muslin, pressing the
cloth well. When cool beat in the cream,
a little at a time with an egg-whip or
| churn in a syllabub-churn until thick
! and stiff. Wet your mold, put in the
mixture and let it stand seven or eight
hours in a cold place. Flavor with
vanilla.
Rennet Custard-Beat the yoks of
| three eggs with two spoonfuls of sugar
! and whip the whites TO a stiff froth.
| Put this into the dish in which it is to
! be served, and add one quart of milk
| and a few drops of vanilla or peach
1
| mixed, stir in a spoonful and a half Of
rennet wine. In cold weather the milk
! should be warmed a little. 1t will hard
en- soon. perhaps in five minutes Some
| times spoonful will be sufficient. II is
more economical to warm the milk a
| little, sweeten it, and add only the rem
! net wine. and crate nutmeg over the
| top.
UNIQUE Preseryes-Gather young Gu
cumbers a little longer than your middle
n hr- nalx
| Wash them and soak them one day and
night in fair water changing this four
! times. Line bell-metal kettle with vine
/ leaves, lay in the cucumbers, with a
| little alum scattered among them; fill
| UP with clear water; cover with vine
I leaves, then with a close lid, and green
] as for pickles. Do not let them boil.
| When we'll greened drop in ice water.
When perfectly cold. wipe. and with a
! small knife Sit down one side; dig out
| the seeds: stuff with a mixture of
chopped raisins and citron; sew up the
incisiOn with fine thread Weigh them
and make a strip, allowing a pound Of
sugar for every one of mberS, with
q pin Of water. Heat 10 a lively boil,
| skim and drop in the fruit. Simmer
half an hour, take out; spread upon
dish in the sun while you boil down the
strip, with a few slices of ginger-roOt
added. When thick put in the cucum-
bers again; simmer five minutes and put
in glass jars; tying them up when cold.
An odd and also slngulariy delicious
sweetmeat.
One of the best Of the old-fashioned
jellies. which was formerly a feature of
the preserve closet, is green grape jelly.
| This is made from the wild fox grape
which used to grow commonly enough il
the thickets and over woodland trees 1t
is the grape from which the Isabella, Con-
cord and Catawba all spring. The grape
IS picked at the beginning of September,
When it has attained full, sire but be-
fore it has turned purple. A peck Of
grapes is a good quantity to put up in
this way for family The jelly is .
pleasant substitute for currant jelly, anu
looks pretty on the supper table. but II
is not as good to serve with cake cur
rant or crab app-e. The jelly may be
made from the green cultivated grape Of
either the Concord. Isabella of Catawba
variety, but it is not as nice as
when made from the wild fox grape.
To make the jelly. free the grapes
from the stems and put them IN an
earthea pot, set in a kettle Of boiling
wa.er Cook them in this way from
three-quarters of an hour 10 an hour,
untr ne juice has been entire,y
drawn out Of t,se fru.S and they bseone
4 PUPPY mss on pressure. Then strain
the grapes through 2 ciotl. Measure ne
juice and allow a pound of sugar 10
every pint OF juice. Put tle juice over
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