The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-04-18
RPPiDPs.

Turnips Nlashed-Pare the turnips and
If large quarter them. Boil them in plenty
of water. with salt in il. When done
drain. and if watery mash IN a cloth.
Season with cream. little butter and salt.
Stir over the fire for moment or two;
knife, sprinkle a little pepper here and
there over the top and serve.
Pressed Chicken-Boil two chickens until
tender. Remove al bones and skin and
chop the meat fine: season with pepper,
salt and butter, and add enough of the
liquor in which they were boiled TO make
II moist. Pour the chicken mixture into
deep dish lay a plate over it. pat on a
weight and set il away in a cool place.
Serve it, when cold. cut in slices.
Beefsteak with Smothered OuiOns-A
steak half an inch thick requires ten min
utes TO cook, and one an inch thick re-
quires fifteen minutes. Have ready a hot
platter. put the steak upon it. and lit
tie butter. salt ano pepper upon both sides.
Cut six onions very fine. put them in
saucepan with a cup of hot water. a piece
and little -four. Let t' it Stew until the
onions are quite soft. Turn over the steak
and serve. Cook the onions first and set
where they Will keep hot while you broil
the steak.
Beef Stewed Without Water-Take three
or four pounds of the round of beef. Put
and as soon as il is crisped take il out
and put i'm one onion and half a small
carrot cut fine. Stir all the while till
brown. Then add one cup of canned to-
matO, two Sprigs of parsley a bay leaf,
three or four cloves. a teaspOonful of sweet
marjOram. one-half teaspoonful celery salt.
salt and pepper. Put in the meat and
cover tightly. and cook in moderate
oven five hours. When about half done
fectly air-tight and the oven modera te.
When done place the meat on a hot plat
ter, strain the gravy; thcken with a little
abTesPoonf of re GSa Ma' sauce sGd let
II boil up a few minutes and pour around
the meat. Any tough pieces of beefsteak
lot. nrrI
cOrding to the above directions.
Rice Fruit Cake-One pound of butter.
one and One-half pounds of flour, 0ne-half
pint of milk one teaspoonfuI each of soda
and acid. one-fourth pound of powdered
sugar. eight eggs one-fourth of a pound
Of whole rice boiled. dried and strained,
fourth OF a pound before boiling. and must
not be boiled until quite soft. say two
thirds, then strained and cold water
poured on it, then strained again and al
lowed to well dry. To mix rub the butter.
and sugar well together; whisk the eggs
ana milk together, add II TO butter and
sugar. give it a stir round then add the
flour; three parts mix that in then add
many-alsO add the rice and finish mixing.
mixing fully. but being careful not to break
up. the rice more than can be avoided.
pound cake in a solid heat Note-If more
milk is required to make the batter the
same size as pound cake. add it. The car
milk and the cream tartar sifted in the
hour.-Good Housekeeping
Crystal un-Three-quarters of a pound
Of butter. three eggs. One-quarteT Of
ounce each Of soda. acid and ammonia.
one pound of powdered sugar. one pint of
milk, more or less, One-quarter of a pound
Of grated cocoanut. and three punds of
flour. To mix, cream the butter sugar and
eggs together; then add the milk with the
soda and ammonia dissolved in it: stir il:
then add the flour with the cream tartar
sifted in it; also add the cocoanut: mix all
thoroughly, making il as tough as posi-
BILE. adding more flour or milk as the case
may be, to form a medium dough. Then.
with spoon. drop the mixture to level
baking pans, three inches apart: make
them as rough aud rocI-like as possible:
then wash them with egg, using the brush
with an up-strOke from the bottom OF the
bun toward the top, to keep them nigh;
put little crushed sugar on each: also
some crystal sugar and a little pink su-
gar. Bake in a quick heat. to give them
much color as you can, YOU can bake
them without burning. If you see fit to
keep out the cocoanut and substitute sui
tana raisins do so: in which case they
should be favored with lemon Bake them
in a slower heat.-Good Housekeeping.