The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-01-25

Boston Transcript.

Boston Transcript
AS Miss Farmers demonstration lecture
last Wednesday was largely a request pro-
gramme, and as 1t seems likely that ones
request might voice that of great many
others it will probably be doing a real
kindness to give in full the different dishes
that were prepared.
Dinner Soup.-Cut 3h pounds lean beef in
small pieces. Put " the meat in kettle with
quarts cold water, quart tomatoes and
pounds marrow bone. Brown the remain
ing meat and put into soup kettle. Heat
slowly to boiling point skim and cook be-
low boiling point 5 hours. Add l teaspoon
peppercorns, Is cup each carrot, turnip,
onion and celery cut in small pieces, and
tablespoons lean ham cooked on table
spoons butter minutes; then add sprig
of parsley, a bit of bay leaf. / teaspoon
peppercorns and / tablespoon salt. Cook l
hour; strain. COOL remove fat and clear.
using white and shell of l egg to each quart
of stock
Bread Sticks.-Scald cup of milk; add Il
cup butter. ~ tablespoons sugar, and u
teaspoon salt; when lukewarm add / yeast
Ike dissolved in Il cup lukewarm water,
white of l egg well beaten, and -four to
knead Knead, let rise. shape, let rise again
Chicken Bonnie Femme.-Cut cold roast
chicken in pieces for serving. Pour over
rich brown sauce, cover and bake in mod
crate oven until chicken is thoroughly
heated. Arrange on serving dish and gar
nish with vegetables.
Corn Cake.-Mix and sift q cup corn meal
and 1 cup bread flour, u cup sugar. Az
teaspoons baking powder and y teaspoon
salt. Add yolks eggs, well beaten, and
cup milk; then add Il cup melted butter and
whites of eggs, beaten stiff. Bake in
hrrf cha lnxx s,.A nt
Cream Cakes-Put y cup butter and
cup boiling water in a saucepan. Place on
front of range and bring to boiling point
| add 1 cup flour. stir vigorously, remove
from range and add unbeaten eggs, l at
time. beating minutes between addition
of eggs. Drop by spoonfuls on buttered
| sheet, ~ inches apart and bake in hot
| oven IS minutes cool, split and fill.
Cream Filling.-Mix Is cup sugar, II cup
| flour and Is teaspoon salt; add eggs slight
ly beaten and gradually cups scalded
milk. Cook 10 minutes in double boiler,
| stirring constantly at first, then occasion
ally.
Charlotte Russe.-Dilute ~ cups heavy
cream with from 1-3 to ~ cup milk and
| beat until stiff; add y cup powdered sugar
and q tablespoon gelatine soaked in 1 ia
| blespoon cold water and dissolved in 3 ia
| blespoons scalded milk Flavor as desired
adding few grains of salt. Carefully fold
! gelatine into cream to prevent its lump
ing. Line tins with lady fingers, fill, gar
| nish and chill.
til stiff; add gradually 1-3 cup powdered
sugar. Beat yolks of eggs until thick and
lemon colored. Combine and fold in 1-3
cup flour mixed with Il teaspoon salt, then
add Il teaspoon vanilla. Shape in sheet
covered with unbuttered paper, sprinkle
with powdered sugar and bake in moderate
| oven minutes.
Philadelphia Pepper Pot.-Cook u cup
each of sliced onion. chopped celery and
green peppers in tablespoons butter for
Is minutes. Add 2la tablespoons flour.
| blended
stock, " pound honeycomb tripe cut i'm
| cubes, an equal quantity of potatoes cut
in cubes. q teaspoon pepper corns pounded
| fne) and q tablespoon salt. Cover and let
| cook hour. Just before serving add -
cup heavy cream and more butter if de-
i sired.