The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-12-05

fine brown. 1t is better to strain the
gravy before pouring 1t over the chicken.
Some people add little egg-balls or slices
Of the yOlzs of hard-boiled eggs and rings
made of the whites.
Pumpkin Pie-Cut the pumpkin into
small pieces and stew in half a pint of
water; when soft, mash fine through
cOlander. Set the kettle on the stove and
mash the pumpkin against the sides Of
the kettle so that the water may all
drain off and dry away, taking care not
to let the pumpkin burn or scorch. This
process Will take nearly half an hour.
For each pie take one egg, half a pint
Of rich milk. half a cupful of sugar,
little salt and two teaspoonfuls of pump
kin; stir well together, and season with
cinnamon. ginger and nutmeg. Bake in
under crust.
NIincemeat-Take two pounds of stoned
and chopped raisins, two pounds of we'll
washed and dried currants. two pounds of
finely chopped apples, two pounds of we'll
picked and finely minced suet, one pound
OF sugar. one-quarter of a pound Of grated
Naples biscuits (spo1ge fingers), two ounces
each Of finely minced candied orange, lemon
and citron peel, one Of grated nutmeg,
small quantity of powdered cloves, half a
pint Of brandy and a cupful Of port wine;
four ounces Of blanched and finely chopped
almonds. and the juice and finely grated
peel Of a lemon are a great addition This
mincemeat should be kept some time before
using it.
Roast Turkey-First prick the turkey all
over with a fork, and rub with salt and
pepper inside and out, then fill with dress
ing Take the fat from the gizzard and
around the openings, salt and pepper and
up. Bake a ten-pound turkey about two
hours; haste frequently for one hour and
a half; then let ii get brown and crisp.
To make the dressing take three quarts
IL. -
lets (gizzard, heart and liveD chopped
fine. salt and pepper and a small piece
Of butter; pour boiling water over 1t till
almost thin enough to pour from a spoon.
If you want an extra nice dressing, make
it Of oysters and crackers.
Lemon Pie-Line deep tin with paste
Put this in the oven and bake very slight
ly; then fill with the following MIXTURE
To the juice and grated rind of one large
lemon add two teacups of boiling water
Let this stand until cool; then add two
and one-half soda crackers rolled fine, one
cup of graduated sugar, one whole egg
and the yolks of three thoroughly beaten
together and half A teaspoOnful of melted
butter. Bake until the custard seems firm
and the crust thoroughly done. For the
frosting use the whites Of the three eggs;
beat them until stiff, then stir in lightly
three tablespOonfuls of granulated sugar.
Spread the frosting over the pie, and
set back in the oven and bake until a
light brown.
Almond orange Cake-Two pounds of
-four, one and one-half pounds of coarse
powdered sugar, one and one-fOurth
pounds Of ground almonds, one pound of
butter, one-half ounce of ammonia, one
pint Of yOlks of eggs, rilds and juice of
two oranges, orange flavoring. Beat the
butter and sugar to a cream. add the
yol1s gradually, and when light and CLOS
sy crush the ammonia to a powder and
diss i've in a little milk; stir into it the
cream, work in the flour and almonds,
then the flavOring, juice and peel (pre-
viOusly grated) spread the batch on a
paper-lined baking tin and bake in a mod
crate oven. While warm spread a coat
ing Of orange-colored water icing on the
top and cut out as required.
Plum Pudding-Half a pound of finely
minced suet. free from skim half a pound
Of well-wsshed and dried currants, three
quarters Of a pound Of stoned raisins, four
spoonfuls Of freshly-grated white bread
crumbs. three spoonfuls of dried and sifted
flour. five ounces Of sugar. three whole
eggs, enough milk to mix these ingredients,
three ounces of finely chopped citron peel
one-half of a nutmeg (grated) and a spoon
full Of brandy. This can be boiled either in
cloth or a mold. IL should be boiled steadi-
ly for eight nine hours, and it will then
keep for considerable period. When want
ed for use it must be boiled three or four
hours. according TO the time it was first
cooked. AS a general rule, TO be good, a
plum pudding requires altogether twelve
hours steady cooking 1t should be re-
membered that IL must not go off the boil
the whole time ii is cooking