The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-10-24

Of an English walnut. until It bubbles. add
n tablespoonful OF -four, and when wei
mixed. q half-cupfu. Of rich milk, ana a
ha,f-cupful Of oyster liquor. Season TO
taste with sat. cayenne pepper, a grating
Of nutmeg, and II YOU ike l.. onion juice.
Take from the fire; add the oysters ard
cool. Then mold. coat with egg and very
fire dry bread crumbs. and fry in boiling
deep fat, as you do other cTOque;tes. Serve
with a white cream sauce. seasoned with
chopped parS-ey AID ce-ery salt.-N. Y.
Evening Post.
Pumpkin Pie-Take half a pumpkin
boil l. till tender, drain and pass it
thr1ugl a sieve. take one and a half
pints Of this pulp, add 20 1t a tablespoon
ful of flour, one quart Of milk. half a
pound OF powdered sugar. the grated peel
cf small lemon, and a pinch Of salt;
lastly, add two eggs. well beaten up
Beat the mixture well up, put IL INFO
plc-dish lined with puff paste, and bake
IN the oven. Or, pare and remove the
seeds, stew until tender and pass through
sieve. To a quart Of milk and five
eggs. and having beaten these 10 an
amalgam stir in the stewed pumpkin TIL
the mixture assumes the cOnsis.enc Of
moderately stiff custard; sweeten with
sugar, aCd a little salt and a dash Of
sifted cinnamon. a soupcon of powdered
ginger. and little grated lemonpccl.
linen bake for about an hour In shallow
dishes or soup-plates, which should be
lined with good crust. There is no up
per crust 10 these pies, but in its s.ead
dust of powdered nutmeg should be
added Or peel a pumpkin, remove the
seed. and cut it into small pieces in a
pie-dish; add two tablespOonfuis uf cur
rants. litt,e grated nutmeg, moist sugar
70 taste; cover with a paste. bake In
quick oven over half an hour; serve
when cold.
spiced Cantaloupe-Divide the canta-
loupe (Which should not be ovcr-rspc)
into small strips: remove the seeds ana
rind. Weigh these pieces and to each
seven pounds allow four pounds OF sugar,
one pint OF vinegar. half-ouncc Of ginger
root. one teaspoonful of ground cCves
two teaspooafuls Of ground alspice. two
teaspoonfuls Of cinnamon and Il half-Ica-
spoonful OF ground mace. Put the vine
gar and sugar on 10 boil in a porcelain
lined kettle. Mix the spices and divide
them into four equal parts. Put each
part into a snail square of muslin: tie
loosely and throw it into the sugar and
vinegar. The spices must be put and
tied In the muslin, 50 that there Is not the
slightest danger of their coming undone
but must have sufficient room to swell
When the vinegar and sugar IS hot add
the cantalOupe; cover the kettle and bring
the whole 10 boiling point; take from the
fre and turn carefully into n stone or
earthen jar cover and stand In cool
place over night. Next day drain all
the liquor from the cantaloupe into
porcelaln-llned kettle; stand It on a
moderate fire. and when boiling hot pour
1t back over the cantaloupe. Next day
drain and heat again as before and do
this altogether for nine consecutive DAYS:
the last time boiling the liquor down until
there Is just enough to cover the fruit:
then add the fruit TO Il; make II scalding
hot and put 1t into Jars or tumblers for
keeping. II is not necessary to nermct-
ically seal spiced fruit. IL It Is properly
prepared It will keep for years IN stone
Jar with paper tied over the top. All
fruits may be splced by this same recipe
and will be found delicious.