The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-11-28

Of ground cinnamon and a scant tea
spoonful, of baking powder. Cream to-
gether the sugar and butter and add the
almonds. pounded fine, but not b.anched.
They must be in a very fine paste before
they are stirred in. Then mix in the
lemon peel, cinnamon and flour. Work
and knead the dough quickly and lightly
with the hands or ii will crumble in pieces
and refuse to cohere. Make in bal and
pace in the center of cake form having
a detachable rim. The rim is removed
and the dough fattened with rolling pin
unit, it is perfectly fiat and of an even
thickness of just one-half an inch. Cut
off the dough which falls over the edge Of
the bottom Of the cake tin, or extends be-
i yOnd the edge of the pie dish, and replace
the rim. Then form a rim Of dough half
an inch high (out Of that which was
Apple Je.ly-At this time of the year
the papers contain many directions for
making preserves and jelly, but l fai. 10
find anything about common apple jelly.
If ever red, sour apples are used a beau
tiful clear jelly can be made in this way:
Wash the apples and have them, but do
not remove the seeds or skin. Pace them
in a preserving kettle and cover with
water: boil until the app.es are SOFT then
turn them into strainer and drain, but do
not squeeze them or the jelly viii not be
clear To every pint Of juice add one pint
Of sugar and boil until it will "jeli." This
Jelly can be made in winter as well as any
time if one has the apples then. A short
distance from our house Is q jelly mil,
where jelly is made from sour apples, and
no sugar is used. This jelly is excellent
for flavoring mince meat, apple sauce and
various other things. Jelly from part sour
and sweet apples is also made at this mill,
and the part sweet and part sour Jelly is
an excellent relish to eat with meat. /
never tried making jelly without sugar,
but think it could be made at home, or it
can be purchased Of most grocers. Since
using it l do not think 1 can do without
my sour jelly.
Swiss Nut Cake-The solid = ion of
this connection may be made = any
favOrite rule for layer or jelly cake. Each
householder has her own method. For the
filing, cook in a double boiler one pint Of
milk and one tablespoonful Of corn-starch
smooth with two tab-espoonfuls of milk,
pour over the sWeetened hot milk, stir con-
stantly, pour back and let it boil until
cooked thick. Now draw back from the
fire. let it cease to boil and beat in the
yolks of three large eggs or four small
ones. Let it cook without boiling until II
thickens but does not curd,e. While It is
cooling prepare a rounded cupful of
hickory nut meats Coutternuts would do.
but less quantity should be used, as they
are rich), saving out the unbroken halves
TO use on the top Of the cake. These nuts
should not be pounded, but ground in a
similar purposes. When the filing is near
~ cold beat in these ground meats to-
gether with one teaspoonful of vanilla ex-
tract. When the cake is cold use this mix
ture for filling between the layers. Gar
nish the top with a soft icing favored with
lemon, and edge 1t with a beading of the
half nuts. Put another row or two of nuts
within the outer, if you like, but it will be
sufficiently rich without that. No more
toothsome cake than this was ever made.
Chocolate Eclairs-Put into a pan half
a pint Of cold water and four ounces of
fresh butter, and let it boil up; then stir
into IL about five ounces of Sifted flour
stirring it steadily till it forms stiff,
smooth paste, then turn ii into a basin
and let 1t get quite cool. Now add three
fresh eggs, one at time, working each
well into the paste separately. Put this
paste into forcing bag with a plain one
ha.f-inch pipe, and force the paste out in
rolls of two inches to- three inches in
. length; brush these over with egg, and
bake in a moderate oven for about hat
an hour. When they are cooked, let them
cool on the pastry rack, then make a.
small hole al the side and fill them with
any cream you like, sweet or savory If
used. as a savory, brush the top lightly
over with warmed butter and sprinkle it
pretty thickly with minced parsley cora
line pepper, minced truffle etc, as YOU
Please. IF used for a sweet, make some
chocolate Icing In this way: Put two
ounces Of grated vanilla chocolate into a
pan with gill Of water and stir it over
the fire til smooth and vel blended then
mix with il one pound Of icing sugar and
uhrea tablespoonfulS of warm water lust
warm it up over the fire till smoothly
mixed. and use. Mind ii is not too hot or
1t viii look dim and lumpy. Coffee g.ace
is made by stirring together three-fourth-
pound Of icing sugar with one and a half
tab-espoOnfuls of very strong coffee, and
the same quantity OF hot water: when well
mixed. just warm 1t and use. Mara5chino
or fruit syrup glace is made just In this
way. only the syrup alone IS used without
any hot water.
The only way to cure catarrh is to