The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-04-25

spoonful OF butter. one teaspoonful of
cornstrach, dissolved in one cupful- Of
cold milk; salt and pepper to taste, ami
boil five minutes longer.
Cinnamon Cakes--These are nice for
tea, and are made as follows: Mix thor
oughly half a pound each Of powdered
sugar, OF fine -four and butter. quarter
Of an ounce OF sifted cinnamon, the
grated peel OF half a small lemon, two
well-beaten eggs a teacup brimfull or
sour cream and a sherry glass full Of
brandy. When the paste is smooth roll
1t out and bake on a fat, buttered tin.
Spanish Buns-Mix together one pint
OF flour. one pint of sugar. one cupful
Of sweet milk, one cupful Of butter. four
eggs beaten separately, one teacupful
OF liquid yeast, one teaspoonful each OF
powdered cinnamon, cloves. allspice and
grated nutmeg. Knead thoroughly, then
roll out and cut into large biscuits, and
set them to rise in a warm place. When
well risen, bake them like rolls. As soon
as they are TAX en- from the oven sprinkle
white sugar over them.
Kentucky Potatoes-Slice the potatoes
as for frying and soak in cold water
for half an hour. Parboil i'm a frying
pan, pour the water off and let them
stand on the fire uncovered till the steam
is driven off; brown a spoonful Of butter
or fat, and pour over them a minute af
ter. then cover the potatoes with milk,
in which they should boil till done. salt
and pepper while cooking. and watch
lest they burn. There should be just
milk enough when done for a creamy
gravy, thickened by the starch of the
potatoes.-St. Louis Republic.
Chicken Jelly Sandwiches-To the
large and highly respectable family Of
sandwiches may be added chicken jelly
sandwiches Their merit is that they
keep most all day in a hot room. and
are well favored for even the delicate
palates that tire of almost everything.
Boil chicken until the meat falls from
the bones Pack the pieces Of chicken
in a deep creased dish and pour over all
half package of gelatine dissolved in
the chicken gravy. Add little pepper
and salt and moisten with the fat skim
med from the top Of the liquid.
Pigeons-Clean the pigeons. wash and
wipe. and if old and tough cover with
spiced vinegar and onion and let them
stand several hours. Drain. wipe dry
and stuff with cracker crumbs, highly
seasoned and moistened with butter
Dredge with salt, pepper and flour, fry
slices Of salt pork. and in fat fry a large
onion; cut fine; put the crisp fat in a
stewpan, add fried onion and brown the
pigeons; add boiling water or stock to
cover Simmer till the pigeons are ten
der; remove the fat, season to taste and
thicken gravy with flour and butter
cooked together. Serve hot.
How TO Make Beef Jelly-Beef jelly is
an excellent food for invalids and con-
valescents. Put a pound of lean beef,
cut fine, into a porcelain-lined stew-pan
with a pint of cold water. Let it stand
half an hour, and then put it on the
stove. where it will heat gradually.
When boiling hot skim carefully and
put it where it will simmer gently for
half an hour. While this is cooking put
a thirG of box of gelatine in two Ia
blespoonfuls of cold water. Salt the
broth to taste and strain, boiling hot
over the gelatine. Stir till dissolved
Strain into cups or molds Set away to
cool.
Mocha Cake-Two eggs. their weight
in butter flour. and pounded sugar one
half teaspoonful baking powder. Icing
One-h3lf pound fresh butter. one-quarter
pound icing sugar, half teacupful Of
very strong, clear coffee. Cream the
butter and drsdge i'm the -four sugar
baking powder. and pirch Of salt. Beat
the yelks and whites separately, then
add TO the mixture, beating all the time,
and bake in Duttered soup plates in a
good oven. Beat the icing sugar and
butter to cream. then add drop by
drop the coffee. When the cake is cold
place it i'm layers. with some of the icing
between, and 'queeze the remainder in
patterns on the top.
Velvet Cream-Put one and a quarter
pintS of milk, one quarter of a pound Of
caster sugar. the rind of half a lemon,
and a little cinnamon stick into a jug
and place jug into a saucepan Of water.
When the milk, etc, is thoroughly hot,
but not boiling. add about four beaten
eggs and one tablespoonful of corn flour
linked beforehand with a little milk.
Stir until thick. take the jug from the
saucepan and plunge it into cold water
Ito prevent it from curdling) and con-
tinue stirring for some little time Place
some spOnge-cakes. ratafias or maca-
rooms i'm a glass dish, pour over some
port wine or sherry. and add jam If re-
quired. Pour over the custard and let it
stand.
Mince Of Mutton, with Potato Frill-
Take the remains of yesterdays mutton,
minced but Tot very fine; one cup of
drawn butter, two tablespoonfuls of
cream or rich milk pepper. salt and
mace to taste; also. chopped parsley. one
onion and two eggs we'll beaten. Heat
the sauce TO a boil, add the seasoning
and onion chopped very fine, then the
meat. Draw the saucepan to the side of
the range and let it stand, closely
covered in boiling water for ten min
utes set again over the fire and bring
to the boiling point Add the eggs and
milk and set back at the side for five
minutes, still covered. The mince should
never really boil after the meat goes in.
Mash some potatoes and shape this into
fence around the meat, fiuting regular
ly with a round handle Of a knife.