The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1877-02-21

provided with the various savory herbs and
different condiments which will magically
help her to set forth many different dishes
from limited and little varied materials
Habit is the foe of the table, as many
weary man. sickening over his potatoes, tur-
nips and cabbage will assert. But to our re-
ceipts:
BEEF SoUP.-Take the round of beef, cut
off the tough outer gristle, take out the bone
from the centre, break 1T up, throw all into
the pot, with half enough water to cover,
and stew. allowing half an hour to each
pound of meat Take the broth, to which,
if not strong enough, add sufficient stock,
which, il a careful housewife, you have al
WAYS on hand. Meanwhile, slice three
onions, and fry them to a light brown.
Take a teaspoonful OF celery seed a tea
spoonful of cloves, blade of mace, half
teaspoonful of pepper, little alspice, tea
spoonful OF Worcestershire sauce, and stew
all together for two hours. Strain the soup,
and put il again on the fire; salt it to the
taste.
BERF A la MoDE-If the round should be
tough it may stew to advantage in the soup
pot; after taking from the pot il will have
lost some of its richness: this will be sup
piled by larding With larding- needle or
sharp knife stab it thoroughly, and insert as
deeply as possible pound of salt pork cut
into strips as thick your finger; fill up the
HO4tS ~ tue SuIidCc Will ~ iOINt-luCdl
in this manners Take a half-pint of vinegar,
chop into it three little onions, add a tea
spoonful of made mustard, teaspoonful of
nutmeg, teaspOonful of cloves, half a tea
spoonful of alspice. half teaspoonful of pep
per- some thyme and summer savory
chopped fine and teaspoonful of brown
sugar. Let it simmer awhile, boil up once
and then pour over the pork. letting it stand
until cold. After using the pork. mix with
the liquor sufficient bread-crnmbs to make a
stiff force-meat. Fill also with the force
meat the hole from which the bone was
taken. Having bound the beef about with a
strip of cotton, putt in baking pan with a
little water, and cover tightly to keep in the
steam. Basic occasionally; into the pan
when nearly done put carrots sliced very
thin. Serve garnished with parseley. In
carving cut horizontally and very thin, and
cover with the gravy.
MAcARoSI-Take half pound of maca-
roni and stew in a saucepan of boiling water
slightly salted, until soft and tender. When
drained, put layer in a baking dish, and
CRATE over it layer of cheese, adding bits of
butter. Putlayer upon layer until the dish
is filled. finishing with layer of cheese and
half cup of milk. Bake covered half an
hour, then brown and serve in same dish.
CoLEsLAw. - Gu, cabbage into thin
shreds; for the dressing take one cup Of
vinegar, one tablespoonful Vi OulJAIs one Vi
sugar, some pepper and salt, and let them
come to the boil; add two tablespoonsful Of
sour cream before serving.
BIRDS NEST PUDDING-SOak a teacupful
of tapioca in three cupfuls of lukewarm
water for five or six hours, stirring occasion
| ally. Peel six apples, cutting them in quar-
tiers and arranging them in. the bottom of the
| dish, or the apples may be chopped fine;
| empty in the Dissolved tapiOca with tea
| spoonful of salt; bake one hour and eat
warm with cream. If the apples are not
sweet, serve with sugar or with hard sauce.