The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-01-31
Recipes.

Recipes.
Almond Cake-One cup of butter, two
| cups of sugar, three cups of -four. half a
| cup Of sweet milk. whites Of eight eggs,
| one teaspoonfUl OF soda. two teaspoon
fuls of cream of tartar, half a pound of
almonds. This is nice, and very easily
made.
To Get Rid of Red Ants-Take large
| sponge, soak it thoroughly with very
| sweet water and place where the ants
can gather upon it; then dip in boiling
| hot water and try it again Sprinkle
salt in the places infested. Pennyroyal
| is a preventative. Tansy is also recon-
| mended
Coffee Cal<es-One quart of milk. two
| tablespOonfuls of cream of tartar and
| one teaspoonful Of soda Tor three round
| ing teaspoonfuls of baking POWDER, two
| eggs, a little sugar and half cornmeal
| and half flour, to make batter thick
enough 10 drop with a spoon. Fry
| deep brown in boiling hot fat. These
make a good substitute for a vegetable
| in winter.
Deviled Oysters-Open sufficient
! number of oysters for the dish leaving
| them in their deep shells and their
liquid. Add little lemon juice, pepper,
| salt and cayenne. Put "A small piece of
| butter on each. and place the shell care
| fully on a gridirOn over a clear bright
| FIRE, and boil for few minutes. Serve
| them on a napkin, with bread and but
ter.
Apricot Jelies-One quart Chiver's
| calves foot jelly. a few drops essence
| of almonds, one tin of apricots, sherry.
| Make the jelly as directed on the pack
| ct, navoring with A few drops of almond
| and a little sherry; wet some dariole
| mOlds, put half an apricot in each,
| pour on a little jelly and stand aside
| TO set; when firm fill up with jelly and
| stand i'm a cool place till wanted. \
| little goldeaf stirred into the jelly i'm
| proves its appearance.
| Ciorgona Sauce-WeH wash. bone and
| pound six Gorgona Hchovies with q
! shallot. two French ,herkins and a
pinch of coralline pepper. when smooth
| mix these with the raw yOlk of an egg,
! a tablespoonful Of said oil, teaspoon
| ful OF finely minced parsley or fennel a
! dessert spoonful of tarragOn vinegar, and
| the pulp of two tomatoes, and keep on
| ice till wanted. IN. B.-This sauce is
| delicious with hot broiled salmon. sea
! trout, etc, or even with beefstake).
| Cheese Fingers-Talle one-quarter Of
! q pound of puff paste and roll it out
| thin then take two ounces of Parmesan
| cheese, half a teaspoonful of cayenne
and a pinch Of salt. Mix these and sprin-
| llle the cheese over half the paste. turn
| the other half over it and cut it with
| a sharp knife half an inch wide and any
| length you please. Bake in quick oven
and serve hot, shaking little grated
cheese over them. The fingers must be
piled in dish, crossing each other at
right angles.
Imperial Tartlets-Puff paste, one
pint of cream, some honey, a little es-
| sence of almonds, four ounces sugar,
cochineal, one pot apricot jam. Roll out
the puff paste one-fourth inch thick, cut
out twenty-four small tartlets; bake in
a hot oven till cooked, then fill with
apricot jam; beat the cream to a stiff
broth, add to il the sugar, honey and es-
sence Of almonds. mix lightly, divide
the cream in two parts, color half with
cOchneal; put a little of each cream
on the tartlets and serve on lace pa
pers.
French Pancakes with Preserves
| Three-quarters of a pint of good cream,
five eggs, two dessertspoCnfuls OF flour,
two Of powdered sugar and the grated
peel Of half a lemon. Whip the cream
to a froth and strain it. Beat the yolks
and the whites of two eggs separately,
| and stir them into the -four, add the
| sugar and grated peel. Mix gradually
| with the whipped cream. and pour it
| into shallow tins. Bake in a moderate
oven about twenty minutes. When done,
| place one top Of the other with layer
Of raspberry or apricot jam between.
barnes de SaumOn la GOrgone-Line
| some sandwich mOlds with aspic jelly
| and garnish them with capers and
/
| in each mold a slice of cold cooked sal
/ mon good timed salmon will do, and
| fill up the mold with aspic and put it
! aside to set. If you have no outlet
/ moulds, take the lid of a tin of biscuits,
| line il with aspic and after garnshing
| il as above lay in the salmon slices
| little apart from one another fill up
| with aspic, and when set cut them out
| neatly, leaving a rim Of aspic round
each, and serve with pile of Gorgona
| sauce in the middle.
| Lemon Jelly-Two cups of sugar one
| cup of lemon juice, one quart of boiling
/ water one cup Of cold water, a small
| piece of stick cinnamon, three wine
| glasses of sherry and a box of gelatine.
| Soak the gelatine in the cold water two
hours. Steep the thin rind Of the
| LEMONS and the cinnamon in a pint of
| boiling water ten minutes. Pour the re-
| naming pint of boiling water on the
| gelatine and stir until dissolved. Add
| the lemon juice. sugar the water and
| rinds, and three wine-glasses Of sherry.
Strain through a napkin or jelly bag,
| turn into molds, and when cold put
in the ice chest for six or eight hours.
Claret elly--Three-qUarters pint
/ claret, three-fourths pint water, the
| rind and juice of one and one-half
lemons, one-half pound sugar. one ounce
| gelatne, two eggs, few drops OF cochi-
| neal. Put the lemon rind and juice in a
| saucepan, with the water, sugar and
| gelatine; let il simmer till the gelatine
| Is dissolved, then add the whites and
| shells of the eggs. beaten together; bring
| all slowly TO boiling point, and while
It Is heating stir IL brislxly, but do not
| whisk; after it boils, let it boil for five
| minutes; strain through hot jelly bag
| two or three times till clear then add
| the claret and cochineal; Dour into a
china mould and stand aside to set.
Chocolate Gateaux-Four eggs, eight
| ounces -four. six ounces butter, five