The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-07-21
HOUSEHOLD kNowLEpGE.

LAMB CUTLErs-Trim the outlets neatly,
egg and bread crumb them and fry them, in
lard light-brown color; drain and arrange
them in circle on dish.
FLOUR GENs.-These are made by taking
a cup of sweet cream, one beaten egg, and
stirring in fine -four until little sitter than
griddle-cakes. Bake the same as graham
gems.
EXCELLENT BREAD CAKE-One cup but
ter. two cups brown sugar, one-half cups
cup dough as raised for bread, mix thoroughly
Spices of all sorts.
GUMBo.-Takea nice fat hen or two chick
ems, cut up and put into pot to fry; when
1t is fried brown, not scorched, put in two
quarts of finely sliced okra (the white is pre-
ferable), four large tomatoes and two onions,
peeled and chopped fine. Keep coverad with
water, and have the kettle tightly closed.
CINNAMON ROLLS AND RUsK.-For rusk,
take loaf of bread at the last kneading;
work in a lump of butter ard a little sugar
Let rise; make into little cakes; again let
rise, then bake. For cinnamon rolls, roll the
dough into sheet half an inch thick spread
with butter, sugar and cinnamon. Commence
~ OuO oiut anu IOll up buCh Will n cudi Y
knife cut into cakes half an inch thick, and
let rise and bake.
FISH PUDDING.-Three pounds of boiled
fish: large lump of butter a tablespoonful
of -four; two cups of fresh milk. When
boiled it must cool little. Add 10 this tn
yolk of seven eggs, the whites beaten, and
stir it round; then add, salt, pepper and
nutmeg. Put it in buttered dish, and cook
4 I. Ia.
serve. Sauce-Flour and butter and little
broth and capers. This will be found an ex-
cellent and toothsome dish.
CREAM SOUP-Take quart of good NUT
ton or veal stock, cut an onion in quarters,
slice three potatoes very thin aud put them
into the stock, with small piece Of mace;
boil gently for an hour, then strain. The
potatoes should by this time have dissolved.
Add pint of rich milk-half milk, half
cream-with enough corn starch in it to
make the soup almost as thick as cream.
Add also a piece of nice fresh butter, and
just before serving little finely chopped
parsley.
Cold TEAS usually made, cold tea is
an unwholesome drink. The tea is made in
the tea pot, as usual, and then cooled there
in, and perhaps allowed to stand in the tea
this process the tannin of the tea-leaves is
extracted and the result strong decoction
of tannin. To make it properly, the tea
should be drawn the usual length of time,
say five minutes for green tea, eight minutes
for Oolong tea, and fifteen minutes for En-
glish breakfast; then pour it off into a
pitcher or other suitable vessel, allow it to
become cool, then place it in the ice-chest
1al- e
and while hot and at the thickness of cream,
add pint of linseed oil and quarter pound
of dissolved glue. Let it stand half day
before using. This, for interior walls, is far
superior to simple lime and water. 1t is also
first-rate for out door work, though expen-
sive. For buildings, fences, etc, slake clean,
white, fresh lime under water; add pound
of sulphate OF zinc to every peck of lime
and half pound of salt. The addition of
yellow ochre will make 1t a cream color;
lumber gives it fawn color, and lamp
black gray shade. These coloring in
gradients are not expensive. The lampblacl
should be dissolved in vinegar before mixing
in