The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-04-03


pulp of lemons, stirred thick with white
sugar, will relieve hoarseness-besides being
an agreeable remedy.-Rural New Yorker.
WHAT To DO W1rH COLD PoTArOEs To
every half dozen. which should be grated.
add one egg and little nutmeg, mix and
form as Goldfish cakes, fry brown and serve
with stewed cranberries-
BROWN BETTYs FOR BREAKFAsT.-0ne cup
Indian meal. two cups rye meal, one egg,
one teaspoonful cream tartar, one half tea
spoonful soda, one large tablespoonful
molasses. Mix with cold milk about as
thick as pound cake. Drop in hot lard and
fry.
A Moss MAT.-Take a nice clean coffee
bag (which your grocer will give youl cut
the size of small rug, hem if you like, then
take red worsted or knitting yarn, cut In
lengths andsfringe around the mat as tidy,
then work a figure in the center as on can
vas, also border.
PREPARING LARD TO KEEP THROUGH SUM-
MER-To one gallon of lard put one ounce
of sal soda, dissolved in gill of water. Do
not fill your kettle more than half full, for 1t
will foam and perhaps boil over. No other
water is required than what the soda is dis
solved in. When it is done 1T is very clear,
and will keep two years. Strain through
coarse cloth and set away.
USING Cur HAM.-Make a nice stuffing
of finely crumbled bread, season with pep
per and celery seed, and heat it with small
bit of butter. Fill the open space in the
ham with this DRESSING making it look like
a whole ham. Smooth over the surface and
heat in the oven slowly, then bake half an
hour. Then cover with grated bread,
sprinkle over little sugar, brown, and serve.
christian Union.
SPINACH AND EGGs.-Carefully look over
Aole hfnil
for about ten minutes in sailed water; take
Hp and place on the back of a sieve that it
may drain; press any remaining water from
the spinach, and put into frying pan with
two or three tablespOonfuls OF butter, little
salt and pepper keep constantly stirring
and cutting with knife until dry. Poach
some eggs; lay them on the spinach and
serve at once.
To SUGAR OR CRYsTALIZE POP CORN.-Put
into an iron kettle one tablespoonful of but
ter, three tablespOonfuls of water. and one
teacupful of white sugar. Boil until ready
to candy, then throw in three quarts of
corn, nicely popped. STR brskly until the
candy is evenly distributed over the corn.
Set the kettle from the fire, and STIR until IL
is cooled little and you have each grain
separate and crystalized with the sugar.
Care should be taken not to have too hot
fire, lest you scorch the corn when crystaliz
ing. Nuts OF any kind prepared in this way
are delicious.
SELECTING MEATs.-In selecting beef to
roast, if it be for a small family, the rib is
by far the best and most tender cut; have
some of the bones removed, then make your
butcher skewer the beef. The best beef
steak for brOiling is porter-house. The best
beef for la mode is the round; have the
bones removed and trim off the gristle. For
corned beef the round is also the best. For
a mutton roast choose the saddle, shoulder,
or the LON and haunch. The leg should be
boiled. Small rib chops are best for broil-
ing; those cut from the leg are generally
tough. Mutton outlets to bake are taken
from the neck. For roast veal the loiD,
breast or shoulder is good. Veal chops are
best for frying; outlets are more apt
to be tough. In selecting beef
take that which has a loose grain,
easily yielding to pressure, of
dark red color, smooth, with whitish fat; If
the lean is purplish and the fat is yellow it's
poor beef. Grass fed is lightest OK the best,
and next heifer. Perhaps the incest mutton
roast is small leg, the bone taken out, and
the cavity stuffed with forced meat. The
best beef roast is flor three) about two and
half or three pounds of porter-house. Sir
loiu ranks next. a rump roast is very
/ nice. Two or three pounds is a great plenty
for three. In chops think that from the
hind leg of mutton pest, unless you get a
''meaty" sirloin. The same in pork; about
one and half pounds is sufficient beat
steak about the same quantity. Porter
house is cheaper than sirloin, haying less
bone. Rump steak and round, if we'll
4 pounded to make them tender have the best
/ flavor.