The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-03-26

A Half Dozen Of Miss Dods' tPracficaI
"a Recipes.

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A Half Dozen Of Miss Dods' tPracueal
a Recipes.
The Philadelphia Times publishes the fol-
lowing methods OF serving up palntable
dishes as given by Miss Dods, the iectur-
cook:
SQUADS AND PEAS.
For this dish require" she said, zone
pair of squads, two ounces of butter, little
salt and pepper and a teacupful of white or
brown stock. In trusting the SQUADS / first
chop off the claws, leaving the feet; in other
respects truss them exactly as do fowl.
first make very hot, in small saucepan,
two ounces of butter. When see the smoke
rise put in the squads. breasts downward.
Put on the cover, draw the saucepan to a
slow part of the stove and allow it to cook
very. very slowly for one hour, but must
turn the squads very often to prevent burn
ing and must occasionally dip up and pour
over them the hot butter. At the end OF an
hour the squads will have absorbed almost
all of the butter and will be nicely Drowned
and very tender. Then pour off all the but
ter that remains and pour over the squads a
cupful of stock. Throw in the pint OF peas,
if using preserved peas first strain off the
liquor add a little salt and pepper and cook
10 minutes. To serve, remove the trusting
strings, lay the squads in the center of the
plate and the peas around.
TIMBALEs.
'sFor timbales take about six ounces of
any kind of meat, cold roast or raw, two
ounces of bread crumb, one tablespoonful of
stock, one egg, enc dessertspoonful of Wor-
cestersbire sauce, a little pepper and salt, a
very few drops of browning and two ounces
of maccaroni. First chop the meat very foe
and mix we'll with the bread crumbs; and
tablespoonful of stock, white or brown, a
little pepper and salt, half dessertspoonful
OF Worcestershire sauce half dessertspoonfui
of mushroom catsup, in the order named.
Then drop in one egg, beat and mix we'll
together. Add few drops of
browning. and see that it is thoroughly
mixed Now boil the two ounces OF
maccaroni Largest size, tubular) ten MIN
utes, and cut into pieces half an inch long.
Then take some little tin cups about an
inch across the bottom and two inches high,
made in the shape OF an inverted truncated
cone. Cover the bottoms of these tins with
the maccaroni, and then till them with the
mixture, pressing it well in. Twist over
the tops of the cups sma. pieces paper
Put the tins in o saucepan. with a very little
boiling water-only enou h water to reach
half way up the cups. Allow the water TO
boil one hour if you are using raw meat;
half an hour If the meat is cooked.
MILK ROLLS.
'To make milk rolls I require one pound
of -four one ounce OF butter, one ounce of
sugar, one teaspoonful OF yeast powder, a
pinch of salt and nearly pint of milk
First put the -four in large basin, add O
pinch of salt, half an ounce of sugar, an
ounce of butter, and mix well together, rub
bling the butter on with the fingers. Now
add a full teaspoonful of yeast powder,
mixed we'll together, and add as nearly a
pint of milk as will make dry dough, the
dryer the better it rises; turn quickly out on
the board and knead as quickly as possible.
for the yeast powder must be brought under
the action OF the fire as quickly as possible
or 1t will not act properly. After the dough
is kneaded cut 1t into six or eight pieces and
draw each piece into long shape and cut it
twice across the top; get this into very hot
oven at once in slightly Toured baking
and brush with beaten white of eggs or milk
dust over them half an ounce of sugar and
return to the oven for one minute. Milk
rolls are best served hot.
CHICKEN SALAD (MAYoScAIsE saUcE)
ITO make Mayoncase sauce require the
yolks of two eggs, one gill of salad oil and q
little pepper and salt. First see that your
bowl and spoon are quite dry. Drop into
the bowl the yolks of two eggs and add
drop by drop, gill of salad oil, beating the
eggs all the time. When the yolks and oil
are thoroughly mixed and perfectly smooth
add teaspoonfui of vinegar. little at a
time, and little pepper and salt. To make
chicken salad, boil the fowl until it Is
tender, remove all the skin and bone and
Sut tAC ihCob idtO iOUSu plcCts, lOt tOt
small. Sprinkle over it a little pepper and
salt. Take one-third of head of celery. cui
it into thin slices and mix it well with the
chicken, and sprinkle over it half table
spoonful of vinegar. Then place it on
plate and pour overit the Mayoncaise sauce
Then sprinkle over it tablespoonful o.
capers. Arrange around this the very deli
cate leaves Of head of lettuce, and arrang'
around the plate inside the lettuce snt
on the salad, few gerkins. Garnish tn,
center with the green tips of the celery