The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-10-03
Valuable REGIMES.

E,derberry PIe-ATow one pint of black
elderberrieS, one tablespoonful of vinegar
one-fourth Of a cupful of sugar and one
tablespoonful of flour to each pie. Bake
with two crusts.
Green Tomato Pie-Peel and slice the
green tomatoes. Line the pie pan with
paste and III 1t with the tomatoes. Add
one tablespoonful Of vinegar, one teaspoon
full Of flour, and half a cupful of sugar to
each pie. Flavor with nutmeg and put
small bits Of butter over the top. Put on
the top crust. and bake.
Plum Pie-Line a pie pan with rich
paste. Sprinkle three heaplng tablespoon
fuls of sugar over the bottom and one
tablespoonful of -four Remove the seeds
from ripe plums. put in one pint of piums
for one pie, and sprinkle two tablespoon
fulS of sugar over them. Put in one
tablespoonful Of water cover with the
top crust and bake.
Apple Custard Pie-To three cupfdls Of
stewed apples add three-quarters cupful
OF sugar, and let them stand until cold
Mix the beaten yolks of six eggs with
the apples and season with nutmeg or
cinnamon; stir in one quart of sweet
milk and lastly the beaten whites Of six
eggs. Fill your crusts and bake without
cover In a moderate oven.
Sweet Potato Pie-Boil the potatoes
until tender, then peel and slice them.
Line a pie pan with rich paste. Put in
layer of potatoes, sprinkle with sugar
and small pieces of butter, then another
layer Of potatoes. with sugar, butter and
a little nutmeg or cinnamon. Use two
ltablespoonfuls of butter and two table
spOOnfuls of sugar to each pie. Pour in
enough sweet milk to fill the spaces be-
tween the potatoes. Cover with paste
and bake.
Baked Apple Dumplings-Make a good
biscuit dough- Peel tart apples and take
h.
out small pieces OF the dough, place an
apple on each one and fiji the center with
sugar and nutmeg. Press the dough
around each apple. put them in a bake
pan, pour a little boiling water over them
and bake In a moderate oven until done.
Serve with sweetened cream favored with
lemon or vanilla. or with any kind Of
sweet sauce preferred
Apple Friuters-Make a batter as for
pancakes, using three cups of flour, five
beaten eggs, one quart of sweet milk
one teaspOOnful Of salt and two tea
spoonfuls of baking powder. Beat the
batter very hard, then add three large
apples, pared and sliced, one teaspoon
ful of sugar, and one teaspOonful of
cinnamon. Select apples that are easily
cooked, or if they cannot be obtained,
cover with water and cook until half
done, then drain off every drop of the
hquOr, and when cold, stir into the bat
Squash Pie-Peel the squash and cut it
In small pieces. Cook until done, using
very little water. Mash it fine and to
two cupfuls of squash add one cupful OF
sweet milk, one cupful of sugar, the
yolks of four eggs we'll beaten, a pinch
Of salt, one-half teaspOonful of grated
nutmeg, and one-third teaspoonful OF
ginger. Mix all the ingredients thorough
ly, line pan with paste and fill 1t.
Bake until done. Beat the whites of the
eggs to a stiff froth, add one-half cup
full of sugar, spread it over the pies and
leave them in the oven until the merlin
que is a rich brown.
Peach Dumplngs-Peel the peaches, cut
in halves and take out the seeds. Pre-
pare the dough just as you would for bis
cults Roll 1t out thin and cut in pieces just
large enough for a peach. Place the fruit
on, press the edges Of the dough together
around it and drop them into boiling
water. Let them boil until the fruit is
done, which will be in about fifteen min
utes. Take them up. put in a buttered
pan, and brown in the oven for a few
minutes. For sauce take a pint Of sweet
cream and whip it until light Add one
half cupful of sugar and a teaspoOnful
faF n