The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-01-13

pour over 1t a pint of milk. Let ii stand
all night. In the morning. if the rice
has absorbed all the milk, put in a little
more. Seed half n pound of raisins and
set them TO soak in half a pint OF whisky.
Let them stand several hours, then stir
well through the rice and milk. then add
TO 1t half a teacupful of melted butter, and
bake for half al hour. This may be COW
cred with a meringue, or served with
fruit sauce, though it is very good to eat
plain.
Mix half a pint of stale cake, crumbled
Well, through a custard made with the
yolks of four eggs. a cupful of sugar. half
a cupful of butter, and half a cupful of
sweet milk. Beat all smooth, flavor with
lemon; then stir in the whites of two eggs
beaten stiff, pour into a baking dish and
set into a quick oven. 1t should bake in
twenty minutes. Take it out, spread a
layer of preserves, jam or marmalade over
the top, and cover the sweetmeat with a
meringue, made from the other two egg
whites. Stick a few blanched and shredded
almonds in the m~eringue. pop the dish into
the oven just long enough TO crisp the
meringue, and serve either hot or cold.
For suet pudding, take one-half pound
of currants, washed and dried, half a pound
of seeded ~raisins, a quarter pound of shred
ed citron. Put all in a mixing bowl and
sift over them two teacups of -four previ-
ously sifted with one and a half teaspoon
fIflS of baxing powder. Now mix in well
a cupful of finely shredded suet. then stir
in a cup of the best molasSes and two beat
en- eggs. Mix well. and add enough sweet
milk to make a thick batter-lesS than half
a pint should suffice. Grease a pudding
mold very well. pour in the batter. shut
tight, and steam for four hours. If high
1avors are approved. stir a teaspoonful
of mixed powdered spices through the bat
ter. Most palates prefer the pudding plain,
with a rich, sweet sauce, strongly favored
with lemon or nutmeg, or else a wine
Sauce.
The wine sauce may be made thus: Rub
to a cream two tablespoonfuls of butter
with one-half cup of sugar. Add two thor
oughly beaten egg yolks and one-half pint
of hot cream. Cook the mixture in a basin
inside a larger basin of boiling water until
il thickens. Remove from the fire, add
sherry 70 flavor and serve at once.
Usually Hamburg steak Is something for
which an apology seems due. Overdone on
small rounds of chopped meat fried in but
ter are digniied beyond their worth by the
word steak. If the same chopped beef Is
baked. the result is entirely different. Rub
a baking dish inside with a cut garlic, line
n with thin slices of bacon and season the
bacon with pepper. Work into the chopped
meat a small minced onion, salt, pepper.
two ounces of minced bacon and a pinch of
herbs. Mix well together, and shape In
fiat steak form. Put the meat In the baking
dish over the sliced bacon. a little mustard
should be sprinkled on top and more of the
sliced bacon added. This should bake for
a full hour. Thicker a little claret with
Drowned flour, pour 1t around the steak,
and bake ten minutes longer. A gill OF the
claret should be sufficient and one teaspoon
OF the Drowned -four will be needed to
thicken it. Like a steak, this must be
served very hot.