The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-02-14

after the hot water bath will tend to
| enace them.
Omellette SoufIle-Add to six eggs four
tablespoonfuls of pulverized sugar and
stir till dissolved. then add a few drops
of any flaVoring desired. Beat TO a stiff
froth. put in a buttered pan. smooth over
the top with knife, powder with sugar.
put in hot oven and bake quickly
Roll Cake-Three eggs, a pinch of salt,
one cupful of flour. teaspoonful each
of vanilla. water and baking powder.
Beat all quickly together. and bake In
a long. dripping pan in a moderate oven.
! Turn out on a cloth. spread quickly with
jelly and roll Up. wrapping the cloth
around until cool.
Raised Graham Biscuits-One pint Of
graham flour. one pint of wheat -four.
teaspoonful OF salt. tablespoonful Of
sugar, pint OF warm milk, quarter of an
yeast-cake. Raise over night. In the
morning drop into gem pans and raise
the same as biscuits before putting into
the oven. Bake in a hot oven.
Bouillabaisse-Heat one gill of oil, add
two onions, one sliced garlic and brown.
Add three pounds of fish. cut small.
twelve fresh muscles. salt. pepper, one
| sliced lemon. three sliced tomato toes one
pint of white wine. Cover fish with
water, and cook thirty-fiye minutes. Add
chopped parsley and pour over toast
Sally Lunn-Beat three eggs into a
pint Of warm milk. add a lump of butter
as large as an egg. two tablespoonful
of yeast, salt and flour enough to make
a batter as stiff as for mullins. Raise
the cake in an earthen baking dish. and
bake il for breakfast in the same dish.
without disturbing ii. Serve the cake
whole, breaking apart at the table.-New
England Farmer.
Lemon Icing-Squeeze and strain the
juice Of a lemon; stir into it by degrees
enough Of the finest powdered sugar to
make stiff icing Spread with knife
dipped in cold water. while the cake is
warm. and leave it in cool place for
an hour or two 10 harden This icing,
SO simple and easily made. IS really de-
licious-much more palatable than that
made Of the white Of eggs
Puff Pudding-One pint of flour, two
teaspoonfuls of baking powder Add
enough milk TO make of the consistency
OF white cake. Grease some cups, put ia
ono tablespoonful of the mixture. then
a Ia tablespoonful of the fruit cover with
another tablespoonful OF the mixture.
Steam twenty minutes To be eaten
with any liquid sauce. 1t makes a very
delicate and delicious dessert.
Portuguese Cake-Take butter. eggs,
sugar ana flour of equal weight. Beat
the butter to a cream. add the eggs,
then the sugar. AID at last the flour.
Stir half an hour and drop in little
heaps the size of a walnut on a sheet
iron pan. which YOU have slightly busted
over with flour. Take some preserved
cherries and place one in the center Of
each cake. pressing it down to steady 1t.
Bake i'm a moderately hot oven.
\ Delicious Breakfast Dish-Put a
pint of water I'm a saucepan with a heap
ing tablespoonful of butter. Put il on
the range. and when il boils thiClSen with
a large tablespoonful Of -four Have
some smoked beef ChreddeG or cut in
small pieces. and drop into the stew
pan after milk has been thiCkened. and
let the beef cook only two minutes. Pour
into a deep dish and serve at once.
Iellied Vcai-Cut a knuckle of veal
into three pieces. Boil il slowly until
the meat viii slip easily from the bones
Take out the liquor. remove the bones
and chop the meat fine: season with
spices or sweet herbs Put back into
the liquor and boil until it almost dry.
Turn into a mold, and let it remain un-
til the next day. stir in the juice of
lemon Just before taking from the fire.
Garnish with parsley and thin pieces OF
lemon.
Chocolate Loaf Cake-Cream one cup
Of butter. add two and a half cups of
sugar and beat 20 cream. Beat the yoiks
of FIVE eggs light add To butter and
sugar with one cup of milk and three
cups Of flour. Beat until smooth. then
add the whites of five eggs beaten TO "a
sun. GIN lf0NN. anu AffO ltetC ttJtfliLtiAS 't
baking powder Mix lightly and gently
as quickly as possible. and add two teal
spoonfuls of vanilla and one-half a cake
chocolate. melted. This seems to be
very difficult cake t. make, and by put
ting the melted chocolate Last. il Is not
only mixed throughout the cake better.
but avoids the heavy dark streaks. Bake
in a moderate oven.
Oatmeal Scones-Oatmesl scenes are
made from the leftover porridge from
brea kfast which is often thrown away.
Put piece of butter the size of a wal
nut int "a cup. add quarter of a tea
spoonful Of bicarbOnate Of soda; pour
over this a gill Of hot water; stir until
the soda is melted. then quickly turn it
over the pOrridge in the bowl
Mix well turn IL out on a cake board
knead IL into n round fiat mass. just as
YOU would bread. Roll out the dough to
about A quarter OF an inch thick; divide
it into three and bake it on a hot griddle
This must be baked exceedingly slow;
when baked carefully on both sides
remove them from the fire. and when
ready to use toast them slowly for ten
minutes.
Cream Puffs-Put one cup Of water and
one-uuarter of a pound of butter over
the fire 10 boil. AS soofi as it is boiling
stir i'm one cup of flour, stirring until it
is perfectly blended and cooked and the
paste leaves the sides of the pan forming
a ball. stand away To cool. When cool
add five eggs unbeaten one at time,
beating until each egg is well mixed in
the dough before adding the next. Reat
vigorously for two minutes and let stand
i'm a warm place for fifteen minutes,
stirring occasionally. Drop with a table
spoon on buttered tins forming little
cakes some distance apart. Bake in
ouiclz oven fifteen minutes. Watch care
fully and try by picking them up, for if
done they will be perfectly light. When
cold make an opening on one side with
sharp knife and fill.
Jellied Tongue-Boil until done one
large beef's tongue, saving a pint Of the
liquor. remove the skin, allow il to get
perfectly cold and slice as for the table
I'm half a pint of water dissolve thor
oughly two ounces Of gelatine, carefully
take from a teacupful Of Drowned veal
gravy all the grease, stir in small ia
blespoonful of burned sugar TO color the
Jelly, and three tablespoonfuls of vine
gar thin the liquor i'm which the
tongue was boiled: mix in well the dis
solved gelatine. then a pint of boiling
water; strain through a jelly-bag. As
soon as 1t begins to set, pour little jelly
into the bottom of the mold. add a layer
of tongue, then a layer Of jelly. until it
is full; set i'm cold place. When wanted
dip the mold an instant into hot water,
and turn the contents into a DISH which
should be garnished with lettuce leaves,
nasturtium flowers, or sprigs of celery.
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