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

ssewed tender take up the meat. thieks99
smoothly together. squeeze In the juice OF
half a lemon and then turn it over the
slices.-Good Housekeeping.
Pan Doddles-One pint Of milk. two eggs.
two tsblespoonfUls OF molasses. half a tea
salt. Add equal parts Of rye and Indian
meal until the mixture comes TO a stin bait
ter Drop from spoon sSt into boiling not
Fried Bananas-Take ripel bananas, not
too soft. and peel them. Dip them In
cracker dust then in beaten egg. and again
doughnuts, in boiling hot fat. When Of a
delicate brown let them drop in c0lander.
Serve in fringed napkin on a platter
Currant Shrub-Pick thoroughly ripe cur
a purple color Strain through pint Of
eurrant juice. add water TO suit the taste.
The currant and sugar can stanc on the ice
for twenty-four hours. then make fresh.
Red raspberries can be used in the same
way. only add very little currant Juice to
give it character.-Good Housekeeping.
oyster Plant or ssulsify.-wash. scrape
and boil it an hour, or till it is tender Put
il into a dish and mash II with a potato
ter. pepper and salt, and just dash of
sayenne pepper Set away to cool When
very cold shape into balls, dip in egg, roll
in fine crumbs and fry brown in boiling
fat; or. after MASKING the oyster plant,
e an buer r and ea sa a1d If Pg a
little -four may be stirred in. Make IL up
into small cakes and fry them in hot but
ter.
English Currant Cake-One pint dark
Porto Rico molasses. one pint of New Or
leans mOalsses, one quart of one of the
two, one and one-half pints water three
fourths pound lard, two handfuls brown SUI
gar. one and one-half ounces saleratus, two
tablespoonfuls vinegar. two spoOnfuls of
Add sufficient very soft, cheap pastry -four
to make soft dough. Fill i'm paper-lined,
creased wine cake tins. Bake medium
warm, and when done, frost with choco-
late Chocolate is a very fine combination
flavor with almost all cinnamon or ginger
favored bakestuffs.-Baker's Helper.
Fricassee of Cold Roast Fowl-Take
cold roast fowl or the remains of two.
and cut them up. Put all the trimmings
and bones Of the legs into a stewpan. with
sweet herbs. "a little ground mace, pepper
and salt and about a pint of water Let
them stew gently until reduced to half the
quantity. Cut the remainder Of the fowl
into joints, strain the gravy and put in the
fowl. When thoroughly hot stir in a little
cornstarch wet, put i'm little water. Well
beat the yOlks of two eggs. mix them with
a quarter OF pint Of cream and stir it
gradually into the gravy. Make it very
hot but do not let 1t boil.
Spiced Neal-Chop three pounds of veal
steak and one thick slice of fat pork as
fine as sausage meat; add to IL three Bos-
ton crackers (rooled fnel. three well-beaten
eggs, half a teacupful Of tomato catchup,
one and One-half teaspoonfUls of fine salt.
a teaspoOnful Of pepper and one grated
lemon. Mould in the form of a loaf of
bread put in a small dripping pan, cover
with one rolled cracker, and haste with a
teacupfui Of hot water TO which two table
spoOnfuis of melted butter have been added.
the day before desired for the table slice
thin and garnish with slices Of lemon and
bits Of parsley or lettuce.-Good House
keeping.
Angel Food.-Angel food. if correctly pre-
pared IS one of the best loaf cakes made
when the annexed recipe Is followed. The
recipe herewith gwen Is warranted 10 De
the best and challenges competition. Beat
very stiff and dry ten whites of eggss tone
half pint; Sift together twice, One-half
pound of powdered sugar. five ounces of
pastry flour, one even teaSpOOnful of cream
tartar: add an this to the eggs, stirring
very gently with wooden spatula; sprinkle
one-half teaspoonful of vanilla powder to
it, and fill in the regular angel foOG, tins.
Soak these molds in cold water always be-
fore using ill while wet Gust rinse them
ouO. and when baked turn mOlds upside
down. Never grease or line the molds with
paper; just have them wet, and the cakes
viii fall out. when cold. white snow.
all the crust sticking 10 the mold. Frost
very thin ana give icing a very delicate
maraschinO.-Baker's Helper.
Broiled Calls Iiver.-A calls liver cut
in thin slices, well blanched and daintily
with maitre d'hote butter and garnihed
with a few crisp slices of bacon. Choose a
fine large liver have il cut i'm slices not
these pieces in cold water to bleach
for at least fifteen minutes. At the
end of this time drain each piece
OF liver, dry il with d.sl towel. dip il in
melted butter after seasoning it with salt
and pepper, and dust il w4.A -four Broil
II ten minutes liver a clear fire. being care
ful not to allow it 10 pecOme charreI on
the surface Turn the liver on "A not plat
ter as soon as l. is done, and in a not
iron frying pan or spider lay as many pieces
OF bacon as there are slices Of liver. The
bacon must be firm and ice-cold and cut in
slices as thin as possible, so that IL VIII
crisp into little rolls q soon as il Is tossed
for a moment in the heated spider. Do not
allow IL 10 become hard. bEt take il up as
soon as it IS done. Lay a slice Of bacon on
each slice Of liver. or put the bacon i'm
border around the platter containing the
brOiled liver Spread a small teaspOOnful
OF butter on each slice Of liver. Butter
which is a favOrite Accompaniment of any
dish Of brOiled fish or meat is easily made
Soften by heating two large tablesDoonfuis
of butter and mix IN the juice of half a
lemon, a teaspOOnful of tarragon vinegar
Of 1t is at hand. a tablespoonful Of minced
parsley and pepper to taste. Make il at
any convenient time. and keep il in a jar
on the Ice for use when wanted.-N. Y.
Tribune.