The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1877-04-18

BREAKFAST CAKE.-About pint OF sour
milk and two tablespoonfuls of sour cream,
teaspoonful soda; stir in buckwheat -four
enough to make moderately thick batter,
and bake in a cake tin.
BAKED CusrARD.-Beat four eggs and two
tablespoonfuls sugar thoroughly, and stir
into one quart boiling milk; pour into cups,
CRATE nutmeg over the top, and bake ten or
twelve minutes in a hot oven. To be eaten
cold.
KENTUCKY PorAToEs.-Take raw potatoes,
pare and slice very thin; place them in
pudding dish; cover well with milk; add
pepper and salt, and bake until nicely
Drowned; do not put them in water after
they have been sliced.
ENGLISH PuFFs.-Two quarts of -four; rub
in little shortening; one pint milk, half cup
full yeast, half cupful sugar; set a sponge for
several hours: then knead and roll half inch
thick. and cut with tumbler
UsErUL LrS1MENr.-One of the best lini-
ments for lameness, rheumatism, sprains,
etc. IS made of three ounces OF sulphuric
ether, one ounce alcohol, half ounce oil Law
ender, two drachIns laudanum-
REGULARIrY-Iti is not only necessary that
our diet should be wholesome, but also that
it should be taken at regular periods Some
persons imagine that long fasting will atone
for excess, but it is not so; it generally
makes matters worse.
PAIST.--For durable and cheap paint for
house floors, dissolve one ounce of glue in a
quart of warm water, thicken it with paint.
After being put on, go over with coat of
boiled linseed oil. 1t will dry and be ready
for use in two hours.
NUTRITIOUS COMPOSITION. = Take equal
quantities of sago and cocoa, mix them, put
a tablespoonful in pint of milk, add half a
pint of boiling water and boil the whole to-
gether for few minutes, with constant stir
ring. Add sugar according to taste.
SALRRArus.-There can be no doubt but
that the free use of saleratus, SO much con-
sumed in bread, is excessively injurious to
the human system. 1t is particularly liable
to induce muscular prostration or paraly-
sis, and is sure to injure the digestive organs.
OF course it is most fatal to children, whose
delicate organization is more sensitive than
that OF grown persons.
To MAKE EXCELLENT MINcE MEAr.-Take
a pound of lean beef and boil it one hour.
then chop it as fine as possible; suet, raisins,
currants and apples, one pound each; two
ounces of candied lemon, two ounces of can
died citrOn, quarter OF pound of almonds.
Chop each separately until you can not dis
tinguish what they are, then mix the whole
well and add one pound of sugar and gill
of brandy.
EcoEoxIcAL USE OF NUTMEGs-If person
begins to CRATE nutmeg at the stalk end it
will prove hollow throughout, whereas the
same nutmeg, grated at the other end, would
have proved sound and solid to the last. This
circumstance may be thus accounted for:
The center of a nutmeg consists of a number
of fibres issuing from the stalk and its con-
tlnuation through the center of the fruit
the other end of which fibres, though closely
| surrounded and pressed by the fruit, do not
| adhere to it.
CLEANING FISH When cleaning fish fol
baking do not cut off the head and tail.
/ For the stuffing, soak half pound of bread
crumbs in water; when the bread is softened
press out the water. Fry two tablespoon
| fuls of minced onions in some butter, add
| the bread, some chopped parsley table
| spoonful of butter and pepper and salt
Let it cook a moment take Ii off the fire and
add a beaten egg. Fill the fish with the
stuffing and keep it In place by winding
cord several times around the fish. Lay
| several thin slices of pork across the top o.
the fish, sprinkle over water, pepper and salt
put some hot water into the pan. bake in &
hot oven, basting very often. When done
| (tbe top should be nicely brownedl serve
sauce with it. The best fish to bake are
whitefish. bluefsh and shad II not bastec
very often baked fish will be very dry.
CoDPIsH BALL-Soak three pounds sal
Goldfish in cold water till IL comes to a boil
pour off the water; il too salt for the taste
add fresh cold water; don't let IL boil when
soaked sufficiently remove all bones and
skin, and chop fine in chopping- bowl; boi
eight white potatoes till done. drain off wa
ter. mash very fine. add one-half cupful milk
less than one-half cupful butter. salt in pro
portion to the freshness of the fish; beat wei
with spoon and add to the fish, mixing
thoroughly, using more potatoes than fish
roll with the hands into small round cake,
an inch thick, and fry rich brown in very
hot fat These, with stewed dried peaches
and rice pancakes, MAKE good breakfast.