The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-02-28
Valuable RecIpes.

art pI MATCHMAKING. ana 1aSnlOnS many
dainty patterns with her deft fingers.
Valuable RecIpes.
Honey Candy-One pint Of white sugar.
water enough to dissolve it, and four
tablespoonfuls Of honey; boil until it be
comes brittle on being dropped into cold
water; pull when cooling.
Rye Cup Cakes-Three eggs. half
cup Of milk, small teacupful of rye
flour, large teaspOonful of wheat flour,
a little salt, half teaspoonful Of soda
and milk enough to make batter. Bake
in gem pans fifteen minutes in a quick
oven.
Cream Biscuit-Two eggs beaten very
light, half pint Of sweet cream, one
quart Of -four. one teaspoonful Of salt.
To mix them, beat in q little flour and
cream alternately. Work them for ten
minutes. roll very thin and cut with Il
glass.
Stewed Prunes-Wash the prunes in
cold water. Soak them in tepid water
about two hours, and set the whole on
the fire and boil gently. When half done
add sugar to taste, and a gill of claret
wine to half a pound of prunes. If the
water boils away too much add more.
Hickorynut Candy-One cup hickory
nut meats, two cups sugar, half cup
water; boil sugar and water without
stirring until thick enough to spin to a
thread; flavor with good extract Of va
nilla; set in cold water; stir quickly until
white, then stir in the nuts; turn into
fiat tin; when cold cut into squares.
Tongue Toast-Take a cold boiled
tongue and CRATE il with a coarse crater,
or mince it fine Mix il with cream
and the beaten yolk Of egg and let it
get thoroughly hot. Cut off the crust of
some slices Of bread and toast them
nicely, butter them, lay them on hot
platter, and cover each slice thickly with
the tongue mixture. Serve at once.
AIolasses Candy-One cup Of molasses
common or New Orleans), one cup su-
gar. an egg-sized piece of butter. sweet
and not salt. and tablespoonful vine
gar; boil. but do not stir until il hard
ems when dropped into cold water; when
done, stir in a teaspOOnful of soda and
beat well; pour into buttered pans, and
when cool pull until white; cut into
sticks; flavor If desired just before pour
ing out to cool.
To Make Milk Toast-Put one pint of
milk into a double boiler rub three
tablespoonfuls of butter and one table
spoonful of -four to a cream; add to the
scalded milk, and stir until it thickens.
Season with salt. Toast six slices Of
bread a light brown, slightly butter
each slice and dip it, while It is hot, into
the scalded milk. Lay them in dish,
and over each slice put a large spoonful
Of the milk. and serve at once.
Bread Pudding Boiled-Take pound
Of stale bread and pour over it a quart
Of boiling milk and let it soak one or
two hours, then rub it quite fine with
the hands. Add five well-beaten eggs,
two cups of sugar half a cup Of mOlas-
ses, a wineglass of brandy, half a nut
meg grated, half teaspoOnful of ground
cloves, the grated rind of one lemon,
half a pound Of suet chopped fine and
pound and half Of raisins. Boil it four
hours. Serve with rich brandy sauce:
Observation-Disclosures pint of white gum
Arabic i'm one pint Of water. strain and
add one-half pound fine sugar and place
over the fire, stirring constantly until
the syrup is dissolved. and all of the
consistency Of honey; add gradually the
whites Of four eggs we'll beaten; stir the
mixture until it becomes somewhat thin
and does not adhere TO the finger; flavor
to taste with pure extract of vanilla
and pour into "A tin slightly busted with
powdered starch, and when cool divide
into small squares.
Tongue Soup-Put a small tongue into
a stew pan with trimmings and bones of
fowl or veal and stew gently for four
hours: skim carefully Take out the
tongue, skim and clean il and leave it
to cool Put back the trimmings and the
root. with carrot, a turnip. head Of
celery, an onion and a half teaspoonful
Of red pepper and let il cook one hour
longer. Then strain the soup, and when
cold remove the fat and set it on to
heat with a turnip and carrot cut IN
dice and two tablespoonfuls Of grated
tongue Let it simmer slowly for an
hour and serve with boiled rice.
Pork Steaks-To fry pork steaks re-
quires from twenty-five to thirty-five
minutes. Turn them often. If they are
quite fat pour of all that fries out when
- 81 Fr,-
some other use. Then dip the steaks in
fine bread crumbs mixed with a little
powdered sage and pepper and lay them
back into the frying pan. When thor
oughly cooked take them up and lay
upon hot platter. Mix little Drowned
flour in a little water and add to it
the gravy in the frying pan, pour in a
gill of boiling water, little salt and
turn it instantly, as it boils up, over the
steaks.
Fried Hasty Pudding-Put one quart
of water ON to boil. Mix one pint Of
cornmeal. one heaping tablespoonful Of
flour and one teaspOonful of salt with
one pint of cold milk. Stir this gradual
" into the boiling water and boil three
quarters Of an hour, stirring often. Fill
a bread pan with cold water and let
IL stand a few minutes. Throw out the
water and pour in the mush. When cold
turn out on a platter. cut in slices three
quarters of an inch thick, roll them
in flour and brown each side in hot
fat I'm a frying pan. Or roll the slices
i'm crumbs. dip in egg, roll in crumbs
and fry i'm deep fat
Nectar-One half-dozen large oranges.
two small pineapples two California
pears. four winesap apples. two pounds
Malaga grapes. one half-dozen lemons,
each passed through a fruit press, one
half gallon plain strip, one-half gallon
claret one-half gallon old whisky, one
quart old sherry, one pint Jamaica rum,
two drachms Of pounded mace, STEPPED
for half an hour in a pint of hot water;
one ounce of tea, stepped i'm a quart Of
hot water for one hour; add a sufficient
quantity of cold water to make five gal
Ions. 1T should be carefully mixed i'm the
order i'm which the various ingredients
are named and allowed to stand for
.twenty-four hours before serving
Louisville Courier-Journal.
Almond Macaroons-With three-quar-
ters OF a pound OF powdered sugar and