The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-04-14
1omre and farm.
Household Notes.

MUSHROOM SAUTEs Pick and thoroughly
clean them cutting them in four pieces II
large throw them into cold water with the
Juice OF lemon or a little vinegar, as they
are being done; tben take them out and dry
them in a cloth. Melt piecs of butter in u
saucepan, add pepper, salt and little grated
nutmeg Put in the mushrooms, anc toes
over the fire till thoroughly cooked.
CLAREr JELLY-Take one bottle Of claret,
the Juice aud rind of a lemon, one pot OF red
currant jelly, half pound OF loaf sugar,
rather more than one ounce OF isinglaSs ana
q wineg,sss of brandy. Boil altogether for
five minutes, strain Into mold, and let II
ges cold. Serve with cream sauce-half pint
of cream sEeetened and favored with
vanilla. and slightly whIsked-poured over
the jelly.
TOMATOES AU GRAIN Dip the donates in
hot water, and peel them; cut them in half;
rub baking tin with garlic, butter IL, lay
the tomatoes in it SIDE by side, and I'LL each
half with the following composItion: Two
parts of bread crumbs, one part mushrooms
finely minced, little parsley chopped fine;
pepper and salt to taste; put q small piece
of butter on each; bake for ten or fifteen
minutes and serve.
CHEESE TARTLETs Make paste with one
ounce OF butter, two ounces of -four, the
yolk of an egg, little water, pinch OF salt;
roll il out 10 toe thickness of the eighth OF
an inch. and line some pstiy-pans with it.
Take two ounces OF finely grated cheese, peat
1t up in a bowl with tbs yOlks OF two eggs;
add pepper, salt, cayenne and nutmeg, &C
cording - tsste-very little of the two lat
ter then work in three isblespoonfuls of
cream, fill each patty pan with the mixture,
and bake them in moderate oven till done.
RHUBARB JELLY Take some rhubarb,
wipe il with clean, wet cloth, peel il, and
cut il into pieces an inch long 10 each
pound of rhubarb add three-Quarters of
pound of white sugar. Put IL to boil for
about ten minutes. or uutil The juice is well
drawn. Strain it into a preserving pan, let
ii boil quickly until it clngs 10 the spoon,
skim II and put it into jam pots or molds
The quickest way TO know if 1t will set is to
drop little on plate 10 cool.
How TO MAKE DELICIOUS Sour One
chicken. four quarts OF Wster, one table
spoon of nee, one onion, one potato, one
turDIp, one half cup Of tomatoes, two stalks
OF C, lery. pepper and salt to taste. Put on
the chicken IN cold water ana boil to
shreds Strain the broth, return TO the ket-
tie and add rice, and in about half an hour
add potato, onion and turnip chopped fine
About twenty minutes bsiore serving add
the celery cut In small pieces, the tomatoes
and pepper and salt. Boil well and serve
very hot, aud you viii have delicious
soup.
DELICIOUS BEET SALAD Boil some Ber-
m1ds beets and set them on ice to get thor
oughly cold. II they are large they will take
many hours OF boiling, and must be cooked
neither too long nor too quickly-In either
case they will DO tough and hard. Cut them
up in small, not too thick slices, add some
nicely sliced cold potatoes, and a shrewd or
two of onions-just enough to flavor the
salad. Now dress il with the plain French
dressing of much oil, . little vinegar, salt
and pepper. Arrange 1t in your salad dish,
and having chopped finely a hard boiled
egg, arrange 1t over the salad, leaving rim
of almost an inch and half uncovered. o.
this rim arrange sprigs Of the small watsr
cress With toe deep red of the bets show
ing through the delicate green of the cress
and the white and yellow OF the egg, the
salad l1oks beautifully, and it tastes so
deliciously that it can never go begging. This
Bermuda bsets must be used, as they are
the sweetest and richest. Some people add
little raw sliced apple-the fruit must be
tart and soft