The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-05-09

and brown and stir into the tomatoes.
Add half a teaspoonful of salt, pepper
and little cayenne, and rub through a
strainer fine enough to keep back the
seeds.
Tenderloin Steak with Oysters-Moist-
en- the bottom of the chatting dish with
butter. When very hot lay in the ten
derloin, which should be an inch thick
and nearly free from fat Scar one side
and turn. Turn often. In five minutes
remove TO a hot plate and season with
salt. Put one pint Of oysters in the pan
without any Of the liquor. Stir until the
edges curl. Add one tablespoonful of
butter creamed with an equal amount
Of flour. salt, pepper and one tablespoon
full of lemon juice. Let Il thicken. Pour
over the hot steak and serve at once.
Diet Bread Cakes-Eight eggs, yolks
of eight eggs, one and one-fourth pounds
OF icing sugar, one and one-fourth
pounds of flour that has been dried and
sifted. To mix. first whisk the eggs and
yolxs together. Then put the sugar on
the fire in a little over half pint of
water, and merely bring it to a boil,
then pour it gradually into the whisked
eggs, well whisking all the time. When
the sugar, water and eggs are all
whisked together, gradually and fully
add and work in the flour. Have ready
long, shallow cake-tins, buttered and
papered, allowing the paper TO stand up
dbDNt the tops oL the llISs NAH MI the
tins with the mixture. and dust the top
with sugar; also sprinkle them with wa
ter, then bake in a solid heat.
Hazelnut Drops-One-half pound of
roasted hazelnuts (ground), twelve whole
eggs, one pound of powdered sugar, yolks
Of twelve eggs, one pound of Hour, two
ounces Of ground rice. To mix rub the
sugar. yolks and hazelnuts well togeth-
err then whisk the whites Of the eggs to-
gether with little sugar-which should
be taken from the pound of sugar-and
add them by degrees to the yolks sugar
and nuts. beat the whole up light. then
add the flour, thoroughly mix it. adding
more flour or eggs as the case may be
to form a mixture that can be easily
forced through a bag and tube. Then
with bag and tubeA-large star tube
drop the mixture size of hickory nuts
onto pans that have been buttered and
the butter partly rubbed off then busted
with flour and what flour will not re-
main on knocked off. Bake them in a
cool heat.
Nursery Rusk-A Fine Infants Food.
Set a sponge with a quart of milk
in the usual manner-using flour for the
sponge. When you make the dough let
one-fourth of the required amount of
flour be ACKNOWLEDGED arrowroot-add
three-quarters of a pound of lard rubbed
into the -four. add this TO the sponge and
work it in the sponge. remembering that
the dough for these must be as stiff as
you can comfortably work it. so you
must add flour accordingly. About the
stiffness of a Maryland biscuit will suit.
The dough must be broken down very
fine: ii is we'll to cover il up and let it
stand hour. then break it down
again, as the smoother it is made the
better When ready, break the dough in
pieces the size of eggs. Mold them
round, place them on level baking pans,
dock them wash them with water, give
them full proof, then bake them in a
cool heat; see that they are fully baked.
When baked, place them in some warm
place to fully dry out.