The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-07-25
Valuable Recipes.

Valuable Recipes.
Raisin Cake-Talxe one and one-quarter
pound Of light dough, teacup of sugar,
one OF butter three eggs, a teaspoonful OF
carbonate Of soda, one pound of rais.ns;
nutmeg or cinnamon to the taste; bake one
hour. Let it rise before being baked.
Graham Cakes-Two cupfuls brown flour,
one eupful white flour, three cupfuls sour
or buttermilx, one full teaspoonful lard,
three eggs. beaten very light If you use
sweet milk, add two teaspoonfuls cream
tartar Bake as soon as they are mixed.
Lemon Macaroones-One pound OF pow
dered sugar four eggs whipped very light
OF one; one heaping cupful prepared flour,
one-half teaspoonful nutmeg. Butter your
hands lightly; take up small Jumps of the
mixture, make int balls about as large as
a walnut, and lay them upon sheet OF
buttered paper-more than two inches apart.
Bake in brisk
Coriander Cookies-One cup of butter,
three cups of sugar, one cup OF loppered
milk or cream, four eggs, seven cups flour,
or just enough TO stiffen into reliable
paste; two tablespoonfuls cOriander SEED
ground or beatenl one teaspoontul or
soda, dissolved in boiling water If you
cream tartar. You may substitute cara
way for the coriander seed.
Seed Wafers-One-hah pound of sugar.
one-quarter pound Of butter, ereamed wit, with
enough flour for soft dough, one ounce
caraway. seeds, mixed with the dry flour.
Mix well, roll into very thin paste Cut
into round cakes, brush each over with the
white of an egg, sift powdered sugar upon
IL, and bake in a brisk oven about ten
from the baking tins until nearly cold, as
they are apt to break while hot.
White Pufs very nice.)-one pint rich
milk; whites of four eggs whipped stiff;
one heaping cup prepared flour; one. scant
cup powdered sugar; grated peel OF hall a
lemon; little salt. Whisk the eggs and
sugar 70 a meringue, and add this alter
nately with the -four to the milk. OF you
have cream, or half cream half milk II is
better. Beat until the mixture is very light
and bake in buttered cups or TINS. urn
out, sft powdered sugar over them, ana eat
with lemon sauce. These are dellcate IN
texture and taste. and pleasing to the eye.
Boiled Lemon Pudding-Two cups Of dry
bread crumbs, one cup powered beer suet'
four tablespOOnfulS hOur-prepared, one
juice and half the peel, four eggs, whipped
light; one cup of milk-a large one. Soak
the bread crumbs in the milk, add the
suet, beat eggs and sugar together ant'
these we'll into the soaked bread. To these
put the lemon. lastly the -four beaten IN
mn i'm ali into a thick batter. Boil three
hours in a buttered mold. Eat hot with
wine sauce.
Plain Boiled Pudding One cup Ioppered
milk or cream, one-haf cup molasses, one.
half cup butter, melted; two and one-half
cups -four, two even teaspoontuls OF SODA,
dissolved in hot water; little salt; Mix
until very light. Stir in the cream or milk
and salt; make a hole in the flour, pour
ally until it is a smooth batter. Beat in
the sOda-water thoroughly and boil at once
in a butteres mold. leaving room to swell.
Eat not with a good sauce.
Sour Milk GLADSTONE quart sour or Top
pered" milk, about four cupfuls sifted -four,
water; three tablespoonfuls molasses; salt
to taste Mix the molasses with the milk.
Put the -four into deep bowl. mix the
salt through it; make hole in the middle
and pour in the milk. gradually stirring the
flour down into IL with a wooden spoon.
The batter should not be too thick: When
all the milk is in, beat until the mixture is
free from Jumps and very smooth. Add
the saltwater, stir up fast and well, and
"clabber." is better than buttermilk.
Huckleberry Cake-One cup butter, two
cups sugar, three cups flour, five eggs, one
cup sweet milk, one teaspoonful soda dis
solved in hot water. one teaspoonful nut
meg and the same OF cinnamon; one quart
ripe fresh huckeberries, thickly dredged
with -four Stir the butter and sugar to a
cream, add the beaten yolks, then the milk:
the. -four and spice. the whites whipped
-hucxleberries with a wooden spoon or pad
die, not to bruise them. Bake in loaf or
card, in a moderate but steady oven, until
a straw comes out clean from the thickest
part. This is a delicious cake and deserves
to be better known.
Vinegar Pie-One-third cup strong vim
egar one cup boiling water one cup sugar,
three taolespoonfuls melted butter, two of
-four, one tablespoonful of lemon extract.
Put the vinegar, water, sugar and butter
into a basin and let it come to boil, then
stir in the flour let this cook and then
cool. Beat the yolks of the two eggs and
stir into it, also the lemon, then turn your
mixture into your crust and bake Have
the whites of the two eggs beaten to a
froth, and sweeten to taste. Pour this over
the pie when done, and return to the oven
until ii is Drowned just a little, and your
pie is ready for tea. / think il is nice and
a very good substitute for lemon pie. You
will like it.
Currant Fritters very nice 1.-Two Guns
prepared flour; two cups of milk; one-half
pound currants, washed and well dried
1--WE eggs whipped very light and the yokS
strained; one-half cup powdered sugar; one
tablespoonful butter; one-hah teaspoonful
mixed cinnamon and nutmeg. Boil the milk
and pour over the bread. Mix and put in
the butter. Let IL get cold. Beat in next
the yolks and sugar, the seasoning, flour
and stiff whites; finally, the currants
dredged Whitley with flour. The batter
should be thick. Drop in great .spoonfuis
into the hot lard and fry. Drain them and
send hot to table. Eat with mixture of
wine and powdered sugar.
Jelly Puddings-TWo cups very fine stale
biscuit or dread crumbs; one cup rich milk
half cream If you can get it: five eggs,
stirred in boiling water; one cup sweet
Jelly, lam or marmalade. Scald the milk
and pour over the crumbs Beat until half
cold. and stir in the beaten yolks, then
half full with the batter; set in quick oven
and bake half an hour. When done turn
out quickly and deXterously; with a sharp
knife make an incision in the side OF each:
pull partly open and put liberal spoonful
Of the conserve within. Close the slit by
pinching the edges with the fingers. Eat
warm with sweetened cream.