The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-03-14

cakes sold by the baker. Split the cakes
and brown them a little on each side
in hot butter. Put on a dish where they
will keep hot and lay on each slice
OF preserved or canned pineapple In
the pan where the cakes were Drowned
put a cupful of pineapple sirup. and
when hot add level tablespoonful of
corn starch dissolved in a little cold
water When the sauce thickens pour
it over the pineapple toast. This is a
good recipe for chatting dish cookery
y. y Post
Plain Breakfast Pie-Cut two pounds
of steak into small pieces, with very
little fat, place them in a pie dish. sea-
son each layer with pepper. salt and a
very little cayenne, and dredgc with
pieces OF steak To raise the crust to the
middle; half fill the dish with water or
any gravy left from roast beef, and a
tablespoonful of Worcestershire sauce
Put a border of paste round the wet
edge Of the dish moisteD II. and lay the
crust over it. Cut the paste even with
the edge of the dish all round. ornament
il with leaves Of paste. and brush it
over with the beaten yolk Of an egg
Make a hole with knife in the top and
bake an hour and a half in hot oven.
Winter Pea Soup-Soak a quart Of
split peas i'm water over night. In the
morning put them on to boil in gallon
Of water, add a little salt sugar. an
onion cut in slices. D little thyme. parS-
Icy. bay leaf. half a pound of streakv
salt pork and two pounds of beef or
veal. cut into small pieces. As soon as
it boils set it back where it will cook
slowly until the peas are boiled to a.
Duree and the water has reduced half
Take out the meat and pork, rub the
soup through a sieve. put it into clean
saucepan. let it boil up and serve If
YOU like you can omit the meat and pork
and of adj
quart of milk and half a pound of but
ter.
Pepper Pot-To four quarts Of water
put one pound of corned pork two
pounds Of the neck or scrag Of mutton
and a small knuckIe Of veal Let this
simmer slowly three hours. skimming all
the while. and then take out the mutton
(as that will serve for table, with drawn
butter and celery. Into this broth put
four sliced white turnips-if i'm season
six or eight tOmatOes-if not a table
spoonful of the tomato catsup. an onion
sliced thinly. a small piece Of the gar
den pepper and half teaspoonful of
salt. Have ready boiled a quarter of a
pound of nice white tripe. cut this into
strips of an inch in length: add six pota-
toes. thinly sliced; about dozen whole
cloves and a pin1 bowl full of nice little
light dumplings the size of a walnut: let
this simmer slowly for an hour. Serve
hot. but take out the pork and veal bones
before serving.
A Use for Dry Cake-One of the best
ways that l have vet discovered for
using the crumbs and broken bits Of
nice cake is TO dry them carefully, not
SO that they are hard. then to roll them
fine. Take half a box of gelatine and
cover IT with half a cup of cold water
and let it stand until it is soft. Whip a
pint of cream and put the bowl con-
tanning it in a pan of ice water Mix
lightly with cream. half a cupful of
powdered sugar and two teaspoonfuls
of vanilla, and the cake crumbs Do
this very carefully without much beat
ing or stirring. taking care that the
crumbs are sifted or sprinkled evenly
through The cream. Add a very little
unwhipped cream to the gelatine and
melt over hot water. Stir il into the
other part of the pudding and stir with
out stopping until it begins TO thicken.
Put into a mold TO harden and serve
very cold For the quantity of cream
given use pint of crumbs. Sherry is
excellent. combined with the vanilla, for
flavor, if you use wine.-New York
lost