The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1876-05-31

pint of milk added. When boiled twenty
minutes, raise the s,rainer of the fish ket-
tie and drain five minutes, and serve on a
napkin on fish platter. OF DO fish kettle
is to be had, tie the fish mp In napkin be-
fore boiliDg.) Cornish with slices of lemon
aud sprigs of parsley alternately. Serve
with egg sauce in sauce tureen.
EGG SAUCE.
Work well together four ounces butter,
aud two spooniuls -four; then mix In two
spoonfuls milk. Put over a slow fire;
when melted add bali pint of water, and
when simmering add two spoonfuls more
OF milk; give il one boil, and Just before
serving sddtwo hsrd-boiled eggs, chopped.
BEEF La MoDE-FRENcH STYLE.
Take q piece of rump steak, pound il
well, and having lsrded it well with strips
of fat pork, put into q stew-psn with q
couple of sliced lemons. Cover it and al
low TO cook slowly. When the meat has
given all the gravy il contains, add equal
quantities of stock-broth and white wine.
Continue to boil slowly till the broth
thickens, and before serving it up squesZs
the juice of a lemon over it.
CURRIED CHICKEN.
Cut one chicken in pieces and simmer
in pint OF rich stock. Add two spoon
fulls curry powder ITO be had at The
grocer's), six spiced onions, four ounces
butter, five tomatoes, one-hslf cup of milk,
grated rind and juice of a lemon, one
ounce stoned raisens; take out chicken
when nearly done and brown in a fry
pan, In butter, then return to the stew
pan. Add the lemon last. This is de-
licious dish.
POTATO SALAD.
Boil, peel, and when cold slice potatoes.
Season with salad oil, vinegar, sslt, pep
per, one white raw onion very finely
chopped. ADJ sliced beet-root and espers,
and garnish with sprigs of parsley.
LEMON PIE.
Into one quart boiling molasses put
one-half cup water, the grated rind and
juice of six lemons, one large spoonful of
corn starch and two beaten eggs. This
fills three pies.
QUEEN OF PUDDINGs.
One pint bread crumbs, one cup sugar,
one quart OF milk, rind of one lemon,
yolks of four eggs. one half cup butter.
Mix well and bake half an hour. When
cool spread over the top jelly Of any kind
Then beat the four whites to stiff frotb,
sugar, juice of one lemon. Spread this
frosting over the pudding and brown one
minute in quick oven. To be eaten cold
with cream.
COFFEE CAKE.
One and one-half cups of cold, strong
coffee, one and one-half cups of sugar,
half cup of molasses, near Y a cup of but
ter, one cup of chopped raisins rolled in
flour, one cup OF well-washed currants,
also rolled in -four. one teaspoonful o.
-four, one glass of wine or brandy, little
sliced citron, one grated nutmeg, cloves,
cinnamon and allspice-each a small tea
spoonful. Stir in -four to make a stiff
Datter-ss stiff as pound cake. Bake one
hour in moderate oven. II pan of cold
water is set in the oven with the cake WREN
baking, it is far less liable to scorch or get
too brown. The same is true in regard TO
baking bread or pies.
RICE CREAM.
Mix four handtuls ground rice and half
pound powdered sugar in two quarts OF
milk or cream with two raw eggs beaten
up. Stir over quick fire continually till
it chickens. Then strain through coarse
strainer and set away to cool.
sAvoRY Dish.
Melt one quarter pound good cheese in
the oven. When this is done add one
beaten egg and q wine glass of milk. Beat
all these well together, then bake in a hot
oven till light brown.