The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-02-07
Valuable Recines.

Dreamed Beef-Scrape perfectly lean
beef 10 pulp, mince, put in "A pan with
salt, pepper, one tablespoonful of water,
two tablespOonfulS of rich cream, butter
the size of an egg. Cook two minutes,
stirring constantly. Add one table
spoonful of cracker-dust, one teaspoonful
of made mustard.
Aunt Adde'S Sponge Cake-Three
eggs, one and One-half cups powdered
sugar, one and One-half cups cold water,
one teaspoonful of cream of tartar and
one-half teaspoonful saleratus. put in
flour dry, two cups of flour Beat the
whites Of the eggs 10 a stiff froth. Beat
the yolks with the sugar. Sift the saler-
atGs.
Canning Beefsteak-Cut the beef in
suitable pieces for the table, sprinkle
half teaspoonful of salt in the bottom
Of a mason's can. put in layer of
meat. season it with salt, and pepper it
as for immediate cooking, and also with
a dash Of sifted, pulVerized saltpetre.
Put in another layer Of meat, and sea-
son as before. Fill the can within half
an inch of the top, season the top layer
and fill 10 the bTim with lard heated
to run smooth. Seal and keep in cool
place. Place each can IN a paper bag.
I have kept beefsteak from January TO
July sweet and nice.
Outlets I'm Aspic-Nicely trimmed cut
let's, one-half pint tomato sauce, one
half pint aspic jelly, hard-boiled eggs.
Braise the outlets until tender with
few sliced vegetables and a cupful OF
stock for about three-fourths of an hour.
Take them out of the stewpan and press
between two boar DIS till cold; trim them
realty, mix the aspic and tomato sauce
together, color with a few drops of coch-
meal mask each outlet on one side with
the tomato mixture and, when set, dec
crate with hard-boiled white Of egg cut
In fancy shapes. Dish on salad and gar
lob, Of and
egg.
Sin1nel Cake-Beat one pound of but
ter TO a cream; add the whites or six
eggs beaten to a frOth and the yoIks
also well beaten; ten ounces OF powdered
sugar, one and a quarter pounds of cur
rants. one pound of flour, five ounces OF
citron and three ounces of candied lemon
peel, cut up finely: five ounces of al
monds blanched and pounded; little
grated nutmeg, cinnamon, allsplce and
a little salt. These ingredients must be
all beaten in separately and thoroughly.
Make paste Of flour and water, and
roll it out; fill with the mixture, and tie
up in a cloth like a pudding. Boil for
three hours, remove IL from the fire, take
off the cloth. and, after brushing over
with egg. bake in slow oven TIL the
crust is hard.
Chicken Creams-Cold chicken, two
ounces butter, pepper, salt, cayenne
finely-chopped parsley, tablespoonful
of cream, one-haif dessert spoonful of
lemon juice, one egg, little grated
ham, a few breadcrumbs. Mince the
chicken very finely, and pound it in
mortar with two ounces Of butter and
two ounces of grated ham to one pound
of chicken. When quite smooth, add a
teaspoonful finely-chopped parsley,
cream, lemon juice, a tablespoonful fine
breadcrumbs: mix thoroughly, then add
the egg, we'll beaten; stand aside for
one hour then fill small cups with the
mixture, and steam for three-quarters
OF an hour. Turn on TO a dish, and
when cold garnish with beetroot, aspic
and white Of egg.
Raised Doughnuts-To a pint of luke
warm milk add a teacupful of melted
lard, and stir into this enough sifted
flour TO make thick batter; add tea
cupful of yeast, and keep ii in a warm
place until the batter is light. The
batter is usually made just before going
to bed, and allowed to stand over night.
Work into the batter when light four
beaten eggs, two cupfuls of granulated
sugar, a teaspoonful of salt and one of
cinnamon or grated nutmeg. When the
whole Is well mixed together, knead In
-four until il Is about as stiff as biscuit
dough. Cover with bread cloth, and
put ii in a warm corner near the stove.
When Of a spongy lightness roll the
dough out half an inch thick. and with
a cake-cuttef or small tumbler cut 1t
INTO CAKES Ohce more let THESE remain
until light. then fry in hot lard. Take
them out i'm a drainer or colander, set in
a pan 70 drain, and let your assistant
roll them while they are hot in pulver-
lied sugar When properly sugared they
should resemble snowballs.
Apfelkuchen-Make some light pastry
and roll it out to two different thick
nesses lay the thickest piece on but
tered tin, stew il with crushed rusks or
'zwiebach" amy dry, plain biscuit would
answer the same purpose). over this
arrange thick, even layer of apples,
cored, quartered and thinly sliced. about
two ounces OF shredded almonds, the
grated rind of one or two lemons, sugar
to taste. and little pounded cinnamon.
Cover this with very thin pastry, or.
IL preferred, cut it in strips and arrange