The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-01-09
The H0uselxeener.

How TO Cook CoRNED BEEF.-Do not boil
it, for corned beef should never be boiled.
1t should only simmer, being placed on a
part OF the range or stove where this process
may go on uninterruptedly from four TO
six hours. according to the size of the piece.
IL ii is to be served cold, let the meat remain
in the liquor until cold.
OYSTERS A LA CREME.-One quart of oys-
ters one pint of cream; put the oysters in a
double kettle; cook until the milk juice be-
gins TO flow out; drain the oysters in a col
ander; put the cream on the same way;
when it comes to a boil thicken with flour
wet with milk as thick as cornstarch ready
to mould: then put in the oysters and cook
five minutes. Serve hot on toast.
SHORT DROP CAKEs.-Take one quart of
sour milk AID two eggs, one teaspoon heap
ing full of SODA one teaspoonful OF ginger,
one tablespoon heaplng full of lard or but
ter, one tablespoon level full of salt, one
half teacup of syrup; stir in shorts or mid
dlings, stiff as you can stir with spoon;
grease pan and drop one spoonful in a
place; bake in q quick oven. This recipe
holds good for graham drop cakes or gems.
They are delicious and healthful.
To MAKE PoTATo SLAw.-Pare and slice
enough potatoes for six persons, which boil
in water salted to suit the taste until done.
Have ready three fOurths of a cup of sour
cream, in which beat an egg, TO which add
two tableSpoonfnls of vinegar, or enough to
suit the taste. Have ready a skillet, in
which have three tablespOonfuls Of meat
fryings or lard melted, In which pour the
cream, and let boil up. When the potatoes
are done place them in deep dish, to which
add a dash OF pepper, and pour the heated
mixture over them, and they are ready for
the table.
COMMON PLUM CAKES lbs of flour, OF
of butter or good dripping, OF of moist
sugar 6 OF of currants, = OF of pounded
allspice, 2 tablespoonfuls of fresh yeast, /
pint of new milk Rub the butter into the
flour, add the sugar, currants and allspice;
warm the milk stir in the yeast, and mix
the whole into a dough; knead il well, and
put il into six buttered tins; place them
near the fire for nearly an hour for the
dough to rise, then bake the cakes in good
oven from / to 4 hour. To ascertain when
they are done, plunge clean knife in the
middle and if on withdrawal it comes out
clean, the cakes are done.
Rich BAKED APPLE PUDDING.-Half pound
OF the pulp of apples half pound of loaf
sugar, six ounces OF butter, the rind of one
lemon, six eggs, puff paste. Peel. core and
cut the apples as for sauce; put them in q
stew pan, with only Just sufficient water to
prevent them from burning, and let them
stew until reduced to pulp. Weigh the
pulp and to every half pound add sifted
su gar, grated lemon rind, and six well beaten
eggs. Beat these ingredients well together;
then melt the butter, stir it well to the other
things; put a border of puff paste round the
dish, and bake for rather more than half an
hour. The butter should not be added until
the pudding is ready for the oven.
EGG BAsKErs-Make these for breakfast
the day after you have had roast chicken,
duck or turkey for dinner. Boil six eggs
hard, cut neatly in half, and extract the
yolks; rub these to paste with some melted
butter, pepper and salt, and set aside.
Pound the minced meat of the cold fowl
fine in the same manner and mix with the
egg paste, mOistenIng with melted butter as
You proceed, or with little gravy if you
have 1t to spare; cut off a slice of the hol-
lowed whites OF the eggs to make them
stand; fill in with the paste; arrange close
together upon fat dish and pour over them
the gravy left from yesterdays roast, heated
boiling hot, and mellowed by few spoon
fuls OF cream or rich milk.