The Indiana State sentinel., 1894-06-20

water, when the stain will disappear.
Recipes.
Strawberry Cream-Bruise a quart of
fresh Strawberries with a wooden spoon
in basin. with six ounces of hHe su-
gar; rub this through a clean hair sieve.
Add to a pint of whipped cream two
ounces of dissolved isinglass or gela-
tine; mix with the strained strawber-
ries and put in the mold.
Pineapple fritters make a delicious
dessert, and can be made either of fresh
or canned fruit. Peel the pineapple, TAX
ing care to remove all the eyes; cut in
slices and remove the core, dip in butter
and fry a delicate brown. They may be
eaten with a sauce made of sugar boiled
TO sirup and favored to taste.
Strawberry Jam-Choose the straw ber-
ries not too ripe and of u firm sort ard
good color; allow three-quarters Of
pound of sugar to each pound Of fruit,
put them into the preserving pan, and
stir very gently so as rot TO break up
the fruit; simmer for half an hour, and
pour into the pots; cover in the usual
way.
Strawberry Tapioca-Wash half a pint
of tapioca in cold water, then cover with
cold water and soak over night. Next
morning add one pint of boiling water,
place over the fire and simmer until
clear. Stir in one quart of ripe straw
1
to cool. Serve very cold, with sugar and
| cream.
Ice Cream Cake-One cupfuI of sugar.
one-half cupful of butter CscanD, one
half cupful Of milk one and twO-thirds
cupfuls of flour, one and one-half tea
spoonful of baking powder, white Of
three eggs. Frosting-Yolks of three
eggs one cupful Of sugar (pulverized).
| Flavor with vanilla. Put on the cake
! before removing from the pan, and set in
the oven to harden.-GOOd HOusekeep-
| ing.
Picked Pineapple-A delicious pickle
may be made of pineapples. Slice the
! fruit, which should be firm and ripe,
I quiR thin and put it into a large stone
ware dish. For the sirup, take two
! pounds of sugar TO one pint of vinegar,
| and spice with one heaping teaspoonfuI
each of ground cinnamon and mace, half
| as much cloves. and a piece Of ginger.
Pour this hot over the fruit, and let it
stand till the next day. Then scald
| again, and seal
Cocoa Icing-COcoa is now much used
in the place of chocolate for icing cake
| The icing is made by beating the whites
| Of two eggs and mixing with them near
| ly a cupful of powdered sugar. Add
| two teaSpOonfuls of cocoa. An icing that
many prefer is made without any eggs.
! Boil four tablespOOnfuls of granulated
sugar with the same quantity of water
vanilla and two teaspoonfuls of cocoa,
| boil a minute longer, and the ic:ng will
| be ready to use.
To Preserve Strawberries Whole-To
| each pound of the finest lump sugar put
half a pint of water, or, if preferred, the
! Juice OF fresh red currants. Let this boil
tSklmming carefully all the time) until
| it begins to get thick and has the ap-
| pearance of returning to sugar. Now
| very carefully put into each pound of
| sugar one pound of fine. fresh-picl5ed
| strawberries, and let them boil gently
| for about quarter of an hour or until
| the fruit appears to be done Pour the
| preserve into a basin, taking care not 70
! break the fruit. and allow it to stand
| until the next day, when carefully drain
| all the juice from the Strawberries Put
| The juice into the preserving kettle and
| let 1t bold until it will jelly, 5kimming
/ IL as before; then put in the Strawber-
J ries and boil them very gently from five
| to ten minutes. taking care to keep them
/ unbroken. Put the preserve into small
! glasses or pots, let them stand uncoV-
/ cred for a week. IF at the end of tnat
| time IL does not appear TO be satisfac-
/ torily made the last process must be
| repeated.
| Strawberry Bavarian Cream-Soak half
n box of gelatine as directed above.
| Mash a quart of Strawberries, and press
! them through a sieve TO remove the
| Sur
| until dissolved. Melt the gelatine over
! boiling water. and strain it into the
! strawberry juice; turn it into a tin basin,
1 set the basin into a pan of ice, and stir
] continually until the mixture thckens:
| then add one pint of whipped cream, and
/ stir carefully until thoroughly mixed.
| Pour into a mold and stand i'm a cool
| place to harden.
Strawberry Shortcake-Two heaping
| teaspOonfuls of baking powder, sifted
! into one quart of -four, sCant half tea
| cup of butter, two tablespoOnfuls of
| sugar. a little salt. enough sweet milk
or water to make a soft dough: roll out
| almost as thin as pie crust; place one
! layer in a baking pan and spread with
! a very little butter. upon which sprinkle
| some flour; then add another layer OF
| crust and spread as before, and so on
| until crust is all used. This makes four
| layers in a pan Ii inches BY T. Bake
| about fifteen minutes in a quick oven,
| turn upside down, take off the top layer
| Othe bottom while baking). place on a
dish, spread plenufully with strawber-
! ries previously sweetened with pulver-
| lied sugar, place lawer upon layer, treat
| ing each one in the same way. and
( when done TO be served warm with
| cream and sugar. To have light dough,
mix it quickly and handle as little as
| possible. Oranges can be used instead
| of strawberries; remove the peel and
| white skin, cut into small pieces, sprin-
| kle with sugar and let stand a short
| time before using.