The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-03-28

paper. pour in the batter, which will be
very thin, and bake it about half an
hour. or until you can run broom
splint into it. and withdraw IL clean.
The cake. which viii be a good size, will
cost about 10 cents.
Orange Chips-Cut the oranges in
quarters. squeezing out carefully all the
juice and straining it through a fine
hair strainer or sieve. Slice the peel
which has been removed in thin chips;
weigh them, and for every pound of
the peel weigh out pound Of sugar.
Soak the peel in cold water till the next
day. putting the sugar with the juice.
Boil the peel when it is soaked in the
same water until il is very tender.
Then drain it and put ii with the chips
and sugar, and boil it until the strip
is a candy. Lift the chips out Of the
strip and lay them one by one on to
creased papers to dry. 1t sometimes
takes several weeks for them to dry,
it is said, but they are very nice when
they are done.
Bavarian Wasps' Nests-Take a pound
and half of flour, sift it into a large
pan or bowl. add six eggs, half a pound
Of melted butter (Which must not be
hot, one pint of cream or rich milk. one
ounce and a half Of yeast dissolved in
the latter. and a tablespoonful of salt.
Work all this together until a pretty firm
blistering dough. and let it rise. Then
roll out the dough into a thin sheet.
Brush it over with melted butter and
sprinkle thick with well picked and
wash-dried currants, almonds blanched
and minced, powdered cinnamon and
sugar Then cut the dough into strips
of three fingers width, roll up these
strips from one to the other, and
place the rolls on end in a buttered
high-rimmed form. Cover il up with a
warm cloth and let it rise again. Bake
I'm a moderately hot oven for three-quar-
ters Of an hour. 1t takes a large form
to bake the above quantity.
Pine Apple Desserts-The strawberry
pineapple, in spite of its acidity, makes
a very good compete and is nice for des-
serts- For compete, peel the pine
apple and cut it in slices about a quarter
of an inch thick. Remove the core. Make
strip of a cup of sugar and a cup of
water. Let it boil for about Nfive min
utes. Pour 1t hot over the sliced pine
apple and let the fruit steep in this
strip well covered for twenty-four hours.
Then drain the pineapple and boil down
the strip for ten minutes more, until
it begins TO thicken. Pour it hot over
the pineapple again, and when the dish
is cold serve it. A great many desserts
may be made from the strawberry pine
apple, and it is often considered better
for this purpose than the sweeter sugar
loaf pine, while il possesses the adVan-
tage of being much cheaper For a pine
apple pie prepare the pineapple, chopped
fine or grated. and otherwise made ready
for a compete. Have a she'll of nice
pastry spread with a little apple sauce
just enough to glaze the crust. Fill the
pie-plate with pineapple and orange
strips of pastry across. Bake the pie
about fOrty-five minutes in an oven quite
hot for the first fifteen minutes. and a
very little more moderate for the last
half hour. When the pie is removed
from the oven dredge it with powdered
sugar and set ii back in the oven just
long enough TO allow the sugar to melt
Serve IL cold