The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-02-13
The HOuselxeeper.

Cocoa Nut PUDDING Crate one cocoa nut
pound or roll fine five Boston crackers, and
mix with the cocoa nut; add to them pint
and a half of boiling milk and three table
sPOonsful melted butter, or one pint of sweet
cream beat SIX eggs, yOlks and whites sep
arately, and stir in the mixture; add a small
cupful sugar, and flavor with rose water;
bake or boil like custard. To be eaten cold
PoTATo PIE One pound of mashed pOta-
to rubbed through a coalnder; One-half
pound of butter rubbed to a cream with two
cupfuls of white sugar; SIX eggs, the whites
and YOlks beaten separately; the juice of
one lemon squeezed into the potato while
hot; one teaspoonful of nutmeg, the same
of mace. Bake in shells of paste, or in
dishes lined with good paste, without cover.
To be eaten cold.
LEMON PUDDING Mix the grated rind and
Juice of two lemons to three heaping table
spoonfus of corn starch, six of white sugar
and half a pint of cold water; boil three
pints of milk, remove it from the fire; add
the above mixture, four eggs, and one ounce
of butter, slightly melted; put the pudding
over the fire, and stir constantly until it has
boiled five minutes; then pour il into custard
cups or molds dipped into cold water, and
cool until firm. Use with cream and sugar.
TURKEY HAsH-Cut up the remains of
turkey into small dice with very little of
=
a saucepan with the bones and pieces that
you do not use in the hash, adding, if neces-
sary, little boiling water, together with
sweet marJOram, nutmeg, grated lemon peal,
salt and pepper and mushroom catSup to
taste; let it stew slowly one-half hour, then
strain il, put in the turkey and let it SIM
mer one-quarter of an hour, or just long
enough for the turkey to get well heated
through; serve on three cornered bits of
toast 0uttered Just around the edge of the
dish, and if you like may sift bread crumbs
over the top, and some small pieces of but
ter, and brown it in the oven with a heated
salamander.
How TO MAKE BREAD.-First yeast; take
mealy fresh boiled potato, mash very tine,
and rub with three tablespoonfuls of -four
until very smooth; add cup of boiling
water, stirring out all Jumps, and leave until
lukewarm; then add three quarters of yeast
cake, previously soaked in water ten min.
utes; beat the whole well, and leave in
covered bowl in warm place to rise until
you mix your bread. Then take three pounds
and quarter of sifted flour, one quart of
tepid water, one gill of yeast and two tea
spoOnfuls OF salt. Mix the bread al d. III
in winter and the last thing at night in sum
mer. Sft two pounds of flour in a five quart
bowl; add the salt and water, and beat very
thoroughly; add the yeast aud the rest of the
Hour, lay the dough on the Toured board.
scraping the bowl perfectly clean; knead for
ten minutes, using barely enough flour 10
prevent from sticking; -four the bowl, return
the bread 10 it, cover and leave in warm
place to rise In the morning, when light,
divide into four lOaves mold them, lay in
buttered pans, and when light prick and
bake. These ioaves are so small that they
require but thirty or forty minutes for bak-
ing. Surprising the -four and yeast to be
excellent, there are three things necessary
TO make in perfection: l. The temperature
Of the water should be exact. In summer
the water should be milk warm, in winter q
little hotter and in frosty weather almost
scalding 2. To be careful that the dough be
not chilled, either by putting it In a cold
place or by having acurrent of cold air either
on one side or underneath the pan. 3. There
can not be too much labor expended on
kneading the dough, so as TO we'll mix it and
break its ibers, which makes the brad eat
short and not tough. But great care must be
used to prevent the dough being chilled in
the process. A deep pan is better to make
the bread in than a wooden bowl, which is
liable to imbibe moisture and turn sour.