The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-11-07
Recipes.

Orange Ice-One anc one-half pints Of
sugar. three pints OF water, the juice OF
eighteen medium7Sized oranges ana Two
thirty minutes Strain the orange juice and
add to the other mixture after il has be-
come lukewarm. When cold freeze like ice
cream.
Lamb Chops Saute-Put a piece of butter
into a frying pan. and when hot lay in the
chops, rather highly seasoned with pepper
and salt Fry them until thoroughly done,
but not too brown. Should gravy be re-
quired pour off the greater part of the fat.
and then stir in half a tablespoonful of
-four; stir until the flour browns, then add
q gill of broth or water. an ounce of fresh
butter and the juice of half lemon. Stir
until the sauce becomes rather thick, pour
over the chops and serve.
Apples Saute in Butter "a dessert)-Take
a dozen ruSSet apples, peel, core and cut
them into slices a quarter of an inch thick.
Then put a heaping tablespoonful of butter
in a saute pan, spread it over the bottom
and lay in your pieces of apple, with half
a pound OF powdered sugar and the juice
of two lemons Stew gently over moe
crate rire; when done, dress them rather
high upon your dish. Melt three spOonftIls
Of current jelly in saucepan, add a glass
of Madeira wine pour over the apples and
serve at once.
Compete of Oranges-Boil a pound of
sugar in one and one-half pints of water
with the peel Of eight oranges cut very thin
for nearly twenty minutes removing the
peeled remove al the white pith without
breaking the inner skin, divide them into
let them simmer for five or six minutes
Then take them out carefully with a skim
mer or spoon and arrange them in the CEN
ter Of glass dish. piled one on the other
with the skin side downward. Boil the
Sirup until thick, and when cool pour il
carefully over the orange quarters and set
them in colo place until ready to serve.
Dreamed Oysters-One pint Of cream. one
quart of oysters. two tablespoonfuls of
tablespoonful of butter, salt pepper and
cayenne. Let the cream come TO boil
Mix the -four with a little cold milk and
stir il into the boiling cream; add butter
salt and pepper TO taste, and few grains
Of cayenne. Wash and clean the oysters
in their own liquor. Strain the liquor and
parbol the oysters in il until they are
fully, drain, and add them to the sauce
with the wine, and remove Immediately
from the fire. Serve with strips of dry toast
or brown some bread crumbs i'm butter and
sprinkle over the oysters.
Swiss Penny Cakes-These appetizing
morsels are so named from their size
which is that of a Swiss penny Into the
whites OF five eggs beat one-quarter of a
pound OF powdered sugar half an hour
so that it is a thick white cream. beyond
the stage at which cake is ordinarily made
Then mix In heaping half-pint of sifted
-four stirring IL lightly and gradually with.
the grated yellow peel of a lemon and half
its juice. If vanilla is preferred, use half
"A teaspoOnful in place OF lemon. Let the
cough rest fifteen minutes Then brush "A
large tin or sheet with butter and drop on
round no larger than a quarter of a dollar
Bake in moderate oven from five TO ten
minutes. In a close tin they viii keep some
time.