The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-03-07
NnInnhIc Rccinc..

10 NUIe L edlneIS-iul tneln III Dag
and expose them 10 the air for several
weeks; but do not let the sun shine on
them.
Waffles-One and half pints of milk,
four eggs. half "A cup Of melted butter.
one quart Of -four. four heaping tea
spoonfuls of baking powder Mix thor
oughly the -four. baking powder and
teaspoOnful Of salt. then add the eggs,
we'll beaten. milk and butter. Bake In
waffies irons.
Caulihowers la Sauce BIanche-Two
caulfiOWers three ounces butter, half
pint sauce blanche. salt and water
Clean the caulihowers we'll boil them
till tender i'm salt and water. with the
above proportion Of butter. and be care
full not to break them when taking them
up; drain them well. and dish them. pour
the sauce over, and serve hot and
quickly.
Black Cake-One pound each Of flour.
butter and sugar, nine eggs, two pounds
of currants. three pounds Of raisins, one
pound OF citron, three tablespoonfuls
each Of cloves, cinnamon, maize and
nutmeg. one glass Of wine one glass of
brandy, teacUp and a half of mOlasscs.
Brown the -four i'm the oven very slight
~ before using. Bake i'm deep pans i'm
a moderate oven between three and four
hours.
Lemon Pie-The juice and grated peel
Of three lemons, two good-sized apples
grated COR three crackers. two cups of
sugar. three eggs Preserving the whites
of two for the meringue) and one cup
Of milk. Bake half an hour in nice pie
crust When baked, cover the tops OF
the pies with the whites of three eggs
beaten 10 a stiff froth. Smooth it over
with "A knife, and set it in the oven 10
brown.
Lemon Creams-Pare two lemons thin
ly and throw the yellow peal into six
tablespOOnfuls OF water; squeeze the
juice of a lemon over a quarter of a
pound of sugar. Beat the yolks Of five
eggs thoroughly; add the peel water and
juice gradually to them and strain
through cheesecloth into n saucepan.
Stir always one way until it thickens.
but do not let it boil. Serve in custard
cups. Wet the cheesecloth before using
it to strain the juice through.
Old House Apple Sauce-Six pounds of
apples. three pounds of white sugar.
juice and grated rind Of three lemons
small. Allow a little more than a tea
cup of water to pound of apples about
three pints of water to six pounds of
apples. Cover and stew the apples over
brisk fire about fifteen minutes. Re
move the cover and stir; add the lemon
peel and juice being careful TO remove
ali seeds and the sugar; stew fifteen
minutes longer, stirring all the time.
Ribs of Beef Rolled and Stufed-Make
nice forcemeat out of four ounces Of
bread crumbs, two ounces Of butter
melted, little grated lemon peel lit
tie grated nutmeg, pepper. salt and sweet
herbs TO taste. Mix all together with
yOlk of one egg. Lay this fOrcemeat on
this beef. roll up. and fasten with a
skewer, and a broad piece Of tape in the
shape Of a round. Put in dripping pan
on meat rack. haste frequently with but
ter. About twenty minutes before il is
done rub il over the top with butter.
dredge il with -four and brown hand
sOmely. Remove the skewer and tape
and serve with a good gravy round it.
Calls Liver and Bacon-Take two and
one-half pounds Of calfs liver, soak the
liver i'm cold water for half an hour.
then wipe t dry and cut it i'm thin. mar
row slices. Take about a pound of bacon
or much as you require, and cut il
into an equal number Of thin slices; fry
lightly. take out and keep hot. Fry the
liver in the same pan, seasoning il with
pepper and salt. and dredging 1t with
a little -four. When il is a nice brown
arrange it around the dish with q roll
of bacon between each slice Pour off
the fat from the pan, put in about two
ounces of butter and a tablespoonful Of
flour. When smooth and brown add
cupful Of hot water. boil it, add the
piece Of one lemon. and pour ii into the
center OF the dish.
Apple Ple-Peel, halye and core about
ten good-sized greetings. Put into a
saucepan three cupfuls of white sugar,
the juice and grated peel of one lemon,
little mace. and a large cupful of
water. Let this boil up; then lay in the
apples carefully and let them simmer
until tender and clear. Lift them out
on a dish with spoon, keeping them
as whole as possible. Let the sirup
boil away until there is only enough
juice left for the pies; line the plates
with good crust, and lay i'm the apples
carefully Add "A glass of wine 10 the
sirGD. put "A double edge Of pun paste
around the rim Of the plate. turn i'm the
strip and brush over the apple and paste
with the white Of an egg. and sift lit
tie fine sugar over it. Bake it until the
crust is done.