The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-02-11
gnmre and Garm.
Household knowledge.


CELERY CREAM Sour To make celery cream
soup, boil small cup of rice IN three pints
of milk until il will pass through sieve;
crate the white part of two heads OF celery
three II SMALL on a bread Crater; add this
to the rice milk after it has been strained;
put to it one quart of strong white stock; let
il boil until the celery is quite tsnder; sea
son with salt and cayenne, AID serve; II
cream is obtainsbe, substitute one pint OF
it for the same quantity of milk.-Scribners
Monthly.
SMALL BREAKFAsT BRIoClIE One pound
and half of sifted flour, 10 ounces of butter
one ounce of powdered sugar, pinch OF
salt, one ounce OF German yeast. four whole
eggs aud five yolks; MIX the same as bril-
oche. mold them into balls, which place on
buttered baking sheets in the form OF buns;
egg them over make a hole in the top of
each with your thumb, place IN this little
ball Of brioche. about the size of walnut;
egg these oyer likewise; lei them rise little;
bake in quick oven.
PLAIN MoLAssEs CANDY.-Two quarts of
molssses in two gallon preserving kettle.
b oil steadily over slow fire for half hour,
stirring uninterruptedly. If il shows any
inclination to boil over or burn remove to
cooler part of the stove. Try by dropping a
little in cold water; if it is brittle ii is done.
Then add teaspoonf0l of carbonate OF soda,
thoroughly powdered Take off the fire i'm
v,
tins. IL nuts or 1avoriDg are desired they
can be well stirred in after the candy is re-
moved from the fire, or it can be pulled with
well-battered hands when nearly cold.
TURKEY STUFFING.-Boil the livers until
perfectly tender in Just water enough TO
cook them, with half a saltspOonful OF salt;
take the crumb of five cent loaf OF stale
bakers bread, crumble it in the hand and
mix the well-chopped liver with it; add
tablespoonful OF butter. halfa grated nut.
meg, a saltspoonfuI of salt, the same of whits
pepper, as much cayenne pepper as will go
on the end of pocket knife blade and about
gill OF milk ust enough to make 1t hold
ling is that il is too soft. Tried the turkey
stuffed with Jerusalem arrchokes, and
found IL excellent.
PEANUT CANDY.-Prepare the meats by
removing the thin reddish skin in which
they are developed, and fill tin tray to the
depth OF about an inch. Pour over them
the no. candy as above directed stirring the
meats tnst each one may be covered. A lit
tie less cardy should be used than will fuf-
ice 70 entirely cover the mass OF meats,
though esch separate one should be coated
the object being TO use just enough of the
canoy 10 cause the meats 10 adhere firmly to
each other, thus forming q large cake, which,
wheL nearly cold, may be divided in squares
or bars with sharp knife. Almonds, de-
nuts, msy be used IN similar manner.
CoooANUT PUDDISG.-Grate a large cocoa
nut; mix with half pound of pulVerizsd
sugar and stew in pint of milk for IS or 20
minutes In a double tin vessel, the lower one
having water IN it, counting the time after
the water has boiled in the lower TN: butter
and then -four lightly baking pan; line il
with stale sponge cake, cut in rather thin
slices; put on a layer of the stewed cocoa
hp ga a nd ooO ho oh in
full, letting the cake be last put IN with the
cccoanut quarter of pound of good but
ter, cut in small pieces; pour over the whole
half a tumbler of VINE bake half an hour in
a moderate oven; eat hot.
PoLENTA This may be really nothing
more than our Indian musb, but. having
lived in Northern Italy. my cook made po-
lents which thought was very good. About
pint OF water YVES put into stew pan TO
boil, in which a pinch OF salt was added
The Indian meal, ground coarser than we
use II, was stirred into it untIlit was thick
A soon as ii pulled up, the bubbles OF steam
escaping from 1t. il was taken from the fire
and poured into thick cloth on a table and
made into a big ball. When cold il was cut
in slices. sprinkled with grated Parmosan
cheese and fried in oil or butter. If sauga-
ges were fried slices of polsnta were cooked
with them.
BREAD AND BUTTER PrnprNG Slice stale
loaf of bakers bread rather thin, crust and
all. and butter lightly on both sides butter
a baking dish and Hour 10 lightly: lay a
single layer of the slices OF bread all over the
dish, sides and all, wash and pick
oDe-half pound of cursnts. pick and
slice very thin two ounces OF
0ltron. and mix thoroughly, and scatter
thinly over the bread and but tier, then build
il up this way: make a mixture of four eggs
sqaart OF milk and one-hslf pound OF sugar,
and pour cold into the dish which has the
bread. currants, etc; put the baking dish
IN pan OF water, sud let ii cook for three
quarters of an hour in a moderately heated
oven. Eat hot or cold.
BEEFsTEAK STEwE9 WITHOUT WATER Get
three or four pounds OF Iump steak, cut
about an inch thick; put an ounce Of bntter
in frying pan large enough TO hold your
steak, and let the butter melt without
browning; wash the steak quickly in cold
water and put it in the frying pan, cover
ing closely. As soon IS It is thoroughly
heated season with a teaspoonful of salt
and q satspOonful of white pepper;
then push the pan back on the stove where
in will simmer, not boil keeping il covered
all the time and weight on cover. 1t will
be found to be cooked and perfectly tender
in an hour and half. Put on hot dish
and add half cescup of tomato or two
iablespoonfuls of walnut cutsup TO the gravy
in the pan and pour it over the steak.
Farm Notes.
The ST. Louis Fair association has an in
deo,ednsss of $4,000.
Cattle hoofs at the present time are worth
$50 per ton These hoofs are now made into
horn buttons.
At recent potato show IN Engiand where
nearly 400 plates were shown, a large mum
Der were of American varieties.