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

! Coffee Icing-An that is required for this
| excellent finish is half a cupful of strong
| coffee. into which is stirred about as much
| pu.verized sugar as It vii, take up. Beat
| well and spread with knife While the
| cake IS slightly warm.
Lemon Cream-Beat six tablesp0onfuls
! of sugar. with six yO,ks of eggs. three
| tablespOOnfuls of hot water, the juice and
| rind Of one and One-half lemons. Simmer
| till thick; add the beaten whites and
| little more sugar. Put into a g.ass dish
| and serve cold.
Orange Pudding-Fil the glass dish with
| layers of orange and banana. Make
| custard with a pint Of milk, two eggs
| Oeave out one white), little flour or corn
| starch hat a cupful of sugar, not 10 make
it stiff. but little thicker; pour the Gus
| tard over the fruit, which should be
sweetened. The white, beaten stiff, with
] four tab.espOOnfulS of sugar, can be
| dropped in spoonfuls over the top. Serve
very cod.
Rennet Custard with Coffe@Another
| variation which makes a dainty summer
! dessert is made with rennet. Use strong
/ coffee and hot milk, and sweeten TO taste;
| a portion of cream is, of course, dasir3 BILE
| When blood-warm, allow a tablespoonful
OF liquid rennet to each quart stir, 10
| mix thoroughly, and set on ice until firm,
| One or two well-beaten eggs 70 a quart
mixed with the milk, makes a rich GUS
Ill
ped cream, favored with coffee also, may
| be served with this custard.
Coffee Filling for Caka-The ever-p0p-
ular layer cake is never more popular
| than when filed and iced with coffee
mixtures. For a filling, make cup Of
strong black coffee, make very sweet
| and add a liberal portion Of cream; equal
| quantities of each is a good rule, If the
| coffee is as strong as it should be. For
| Pint Of coffee and creIm together, a good
| tablespoonful Of gelatine should be first
/ soaked In a little milk, then dissolved over
boiling water and added to the coffee
| Beat the yOll1s of three eggs; pour on hot
| coffee stirring constantly; mix all well
| together and strain. Put the cake to-
| gether when partially cooled, and ice with
coffee icing.
| Stewed Pheasants-Cut a roast pheasant
| into neat joints as for eating. Beat the
| liver fine with the back of a wooden
spoon, add a wineglassful each of port
wine and OF water, and the juice Of half
| a lemon. Slice an onion and divide it into
| rings, roll a lump of butter well in flour,
| and put all into a stewilg pan. When it
| SINNERS stir we'll round without breaking
| thu onion rings, then lay in the joints of
! pheasant When thoroughly heated place
| the birds on a not dish, surrounded with
| sippets of toast on each Of which small
| block of red currant jelly has been laid.
| Strain the sauce around the bird, and ar
| range the rings of onions in a chain over
| the pheasant. Send to table with halved
lemons.
| cut off and that which remained after
! covering the bottom of the TIM and ioin
/ it to the top edge of the cake all around.
I This makes shallow cavity for straw
berry or raspberry jam, which Is TO be
| spread evenly over the top. It is kept
| from touching the tin by the thin rim or
| dough. jelly-glassful Of jam viii be
sufficient for a cake about one foot in
| diameter. With the dough which remains,
( rolled out thin and cut in strips one-half
an inch wide and spliced together on ac-
count Of brittleness. cross the top in
/ squares or parallelograms as if Ii were
pastry over a tart. Bake three-fourths Of
an hour in a moderate oven. This cake
/ is better the first or second day after
| baking than when fresh 1t will keep
| more than a week.
Roast Pheasants with Ragout Of Oys-
| ters-Have ready a couple of plump
pheasants dressed for the spit Make
the following forcemeat: Mince small
! the livers, freed from the gals, with
one dozen Of oysters. Put them into Il
| stewpan with an ounce Of butter, four
\ sprigs of parsley, five blades Of green
| onions, a teaspoonful Of small picked
| leaves of tarragon and a saltspoonful of
| fine mixed spice. Toss the pan two or
| three times over the fire, and when the
mixture is nearly cold, fill the body Of
I the birds with IL. Brush the pheasants
| over with heated butter, wrap them In
creased paper and put them before a
| brisk fire TO roast. Blanch dozen oys-
| tiers. pour into a stewpan a gill of ham
| coulis and the same quantity OF rich veal
stock; throw IN the twelve oysters, and
add the juice OF a half lemon. When
| cooked. dish the bird and pour the oys-
! ter ragOut round II. Garnsh with tufts
Of parsley and fried breadcrumbs Serve
very hot.
Linzertart Cake-TalSe one-half pound Of
almonds after they are sheled one-quar-
ter pound OF sugar, one-half pound Of but
| ter. one-half pound of flour. the grated
I yellow peel Of one lemon, one teaspoonful