The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-12-08
HOUsEHULD KNOWLEDGE.

POTATOES La SAUCE BLASCHE.-Slict
some cold boiled potatoes; put them in q
saucepan with piece of butter; add a little
hot water, pepper and salt and minced pars.
| ley. As soon rs they are quite hot stir in
off the fire, the yolk of an egg, beaten up
with the juice of a lemon aud strained.
! OIGN ms GLAcEs.-Trim some small onions
such as are used for picking; put them int ,
we'll bUttered saucepan and sprinkle them
| freely with powdered loaf sugar. Shake the
pan gently, and as soon rs they begin II
color mOisten with little stock, add salt
and let them stew gently till well colored
| The pan must be shaken now and then, but
carefully, lest the onions break.
PUREE De POS VERTs.-Boil one pint
OF green peas in water. with salt, slice of
onion, sprig of parsley and few leaves
of mint. When cooked. drain off the water
and pass them through hair sieve Moisten
the PURGE to a proper consistency with some
good stock, perfectly free from fat work it
! we'll in a saucepan on the fire with piece
OF fresh butter with which small quantity
of -four has been amalgamated.
VEGETABLESoUP( maigre) Pass through
a hair sieve ali the vegetables used to make
saucepan, and little -four to it, mix it well,
then add the vegetable pulp; stir well and
moisten with as much of the stock as may
be necessary; let the soup boil; stir into it
off the fire the yolks OF two eggs beaten up
with a little water and strained. Serve
with sippets OF bread fried in butter.
FLEMISH Sour (maigre) Boil equal
parts OF potatoes and turnIps in water, with
one onion and head of celery, adding
pepper and salt to taste. When the vegr-
table are quite done, pass the whole through
hair sieve. Put the soup in saucepan on
the fire, and as soon AS it boils add pat o
fresh butter, plenty of chervil, pinch OF
parsley and few tarragon leaves, all finely
minced; then pour it over slices OF toast and
serve.
ONIONS FOR GARNIsH.-Take some mid
dling-sized onions, cut them crosswise in
slices; reject the small pieces in the center
Put the larger ones ON cloth with some
/ -four; shake them about on this so Gs to gel
them well Toured all over; put them in the
| irving basket; shake off superfuous -four
and plunge the basket in very hot fai. As
soon as they begin TO culor lift them oil,
sprinkle fine salt over them and they are
ready.
KROMEsKYs OF PARTRIDGE.-Pick out
all the meat from the carcasses of one or two
roasted birds, pound it into n mortar with
/ little butter, pass it through IA hair si-ve
put il into saucepan with little more but
ter, pepper, salt and powdered spice to taste
give it "a turn ON the fire, then stir in OF The
fire the yulk of one egg and little lemon
| Juice Spread out the mixture to get cold
divide Il INTO small portions, roll each into
II thin slice OF boiled bacon, dip in butter
and fry.
| BRAIZED PARTRIDGE Truss two birds
as for boiling, and lard their breasts very
| finely with fat bacOn put them into a small
braizing pan over couple of slices of bacon
add two email onions tuck with half dozen
cloves, two carrots cut in pieces, u faggot OF
sweet herbs, pepper and salt Ia taste, II cup
| tul of ST OK and one of white wine; place n
butIered paper over all and braize them
gently for two hours, keeping a few hot en-
bers on the lid of the pan, Serve with their
own liquor strained and we'll freed from fat
or with truffle sauce.
MACEDOINE FOR GARNIsH.-Tal1e equa
quatttiIIes of carrots and OF turnips cut with
a vegetable scoop to the shape of olives OF
futed olives; of French beans cut acros:
>lantwise in the shape of lozenges; of peas
OF fresh haTicot beans and .of asparagu,
points cut up to the size OF peas; boil each
vegetable separately in sailed water. with
the addition of IA little sugar in the case d
carrots, turnips and peas. Do not boil then
too much, drain them well OF the water, mi1
them all together, and then they are ready
Cut some carrots, some turiiips in the shap,
of small orange quarters. some French bean.
in LICENCES, pick out part of caulIhowe
iztO very small sprigs all of a size; takt
equal quantities OF eacii, rs well as Of fresl
haricot beans and of peas Boil them al
separately, aud serve them ia distinct heap
round tue dish Take small picking onions
and carrots. turnips and potstces, cut to tn
same size and shape as the onions; boil then
all separately. and when done and wei
drained toss them IN saucepan with plenty
of butter keeping them hot ill wanted.
Is by no means nee ssary to have all thu
vegetables mentioned at one time, but three
at least must be used To Constitute IA mace
dome; ana, on the other hand, artichOk
bOttOms Jerusalem artichOkrs cut in suitab
shapes and haricot beans; Brussels sprout
may be used also. IL goes without sayin.
that dried haricot beans and fresh haricn
beans should not form part of the sam
mscedone. or jardiDiere. rs it is called b,
some. These vegetables are either heape'
around piece or pieces If meat or the mea
is placed around pile Of the vegetables.