The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-02-06
The Housekeeper.

APPLE BREAD-To one quart of meal put
one pint of chopped apples, ripe and juicy,
one egg. a piece of butter the size of 8 hick-
ory-nut a little SALT and enough water to
form a stiff dough- This is favorite dish
with children. Some prefer it with sugar
on the dough, but it is better without
PooR Mans FRUIT CAKE.-0ne cup chop
ped raisins, one cup sour milk, two cups
syrup, one cup butter or drippings, two tea
spoons soda, two handfuls dried apples; soak
all night in water, chop fine so as to have
two teacupfuls, add one cup syrup and let it
simmer down almost dry. Stir quite thick,
then add the fruit; cinnamon and allspice to
taste.
To WASH FLANNEL.--They should never be
put into not water first and then into hotter
or cooler water, but all the waters should be
alike, about medium. Do not let them lie
long after being wet When they are wrung
out the lest time shaSe we'll, turn around
and shake from every side very thoroughly,
and you will find your flannels nice. You
can not keep them from shrinking, but you
can In measure. Shake it out again as
soon as they come out OF the water.
STEwED OYsTERs.-Drain the liquor from
two quarts of oysters; add a small teacap of
hot water, little salt and pepper; set in over
the fire in a saucepan; when 1T comes TO
boil add large cupful of rich milk. 1t it
boil up once; then add the oysters and let
them boil three or four minutes; add two
tablespoonfuls of butter; as soon as 1T is
melted and stirred in remove from the fire.
Serve at once with oyster or cream crackers.
Oysters become tuff if cooked too much.
CINNAMON RoLLs.-These are excellent,
either warm or cold for breakfast or tea,
and are especially nice for luncheons. Take
a piece of your light bread dough and roll it
out about half an inch thick. Spread it with
butter and then sprinkle it thick with pow
dered cinnamon and sugar. Roll it up tight
ly; cut off in slices half an inch thick, like
roll Jelly cake. Lay them fiat on buttered
pan; sprinkle on more sugar and cinnamon;
let them rise as you would other rolls, then
bake in moderate oven. They are delicious.
FRENCH ROLLS AT noon scald a pint of
milk, then let it cool. Sift two quarts of
flour, into which rub two tablespoonfuls of
butter; then with your hand hollow out the
center. Stir a spoonful of yeast and two
spoonfuls of sugar into your scalded milk
and pour 1T into the center of your flour.
Let ii stand several hours until foamy; then
mix in all the flour, cover and set II away
over night. In the morning it will be found
nicely risen. Knead it but very little on
the board; roll Out-not too in-spread
over with butter, and cut in rounds, tapping
one edge. Do not place the rolls near to-
gether in the pans. Let them rise about
TWO hours; then bake 20 minutes in quick
oven.
PLAIN CHICKEN FRICAssEE.-Cut up the
chickens and wash we'll in salt water; put
them in pot with enough cold water 10
cover them; add for two chickens) half a
pound of salt pork, cut up In thin strips;
cover. and let heat very slowly, then stew
until the fowls are tender. Cook slowly; if
they cook fast they tougher and shrink.
When almost done add, il desired, chopped
| onion or two, some parsley and pepper;
cover closely again, and, when it has heated
to boiling, stir in slowly teacupful of milk
containing two beaten eggs and two tea
spoonfuls of flour; boil upsegain, and add
one tablespoonful of good butter. Arrange
the chicken nicely in deep dish, pour the
gravy over, and serve hot.
OMELETTE SoUFFLEE (FRIED six eggs
the whites and yolks beaten separately-add
four tablespoonfuls of powdered sugar TO the
yolks, little at time, beating thoroughly
until they are smooth and thick; beat the
whites until they stand alone; put two table
spOonfuls of butter in fryingpan. heat to
boiling and when you have added one tea
spoonful of vanilla to the omlette (haviDg
mixed the whites and yolksl pour it in the
pan of hot butter and cook quickly as you
would plain one; slip the knife frequently
under it to loosen from the sides and bot
tom-it is more apt to scorch than an omel-
cite unsweetened; turn out upon hot dish
sift powdered sugar over it, serve at once, or
it will fall and become heavy.