The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1881-04-06
HOUSEHOLD KNOWLEDGE.

Ported CHICKEN-This is an agreeable
relish, and makes pleasant luncheon when
travelling Take roast fowl and carve oil
all the meat. Take two slices of cold ham
and chop il with chicken; add TO this one
quarter pound of the best butter; add salt
and pepper to TASTE now pound this all to-
gether To paste; put the mixture in JAM
pot; cover closely. 1t will keep in cool
place ten days, or long enough for any mod
crate journey.
CHOCOLATE CAKE.-0ne cupful OF sugar,
two tablespoonfuls of butter one egg, one
cupful of milk, three teaspoOnfuls of baking
powder, two cupfuls of flour; bake in three
round tins; filling for the above, six table
spoonfuls grated chocolate, one cupful OF
sugar, one cupful of milk one egg and one
teaspo ,nful of vanilla: cook until very thick
and stir constantly to keep it smooth; spread
| between the layers and on top of the cake;
this is an inexpensive receipt and always
good. The rule for cake may be used for
any layer cake.
ENGLISH HAN AND VEAL PIE,-Fry two
large veal outlets from q leg or veal; take
half pound of ham; cut the veil and ham IN
pieces about two inches square and place
them in a saucepan with quart of broth;
when nearly done pour in dish and let
cool; thicken the gravy with butter and
-four; sliceon large onion, three hard-bOiled
pepper and salt; arrange meat and eggs in
dish and pour gravy over; cover pie with
puff paste and ornament with fancy cut pie
ces of paste; make a hole on top.
BROILED OYsTERs-Take twenty-five large
oysters, two tablespoonfuls of flour, four
tablespoonfuls of cracker dust, two eggs,
four tablespoOnfuls of bread crumbs, two
ounces of butter, the juice of half lemon,
salt and pepper. Drain thoroughly the
liquor from the oysters; mix upon plate
the flour, milk pepper and salt; dip the oys-
tiers into this mixture one by one, and, put
ting the cracker dust upon a sheet of kitchen
paper drop the oysters into the crackers
separately, and roll them from side to side
by lifting the paper alternately at opposite
corners. Return them to the plate. using
fork in lifting and let them stand for half
an hour that the dust may harden with the
juice. Beat the eggs now until very light
and dip the oysters into the egg one by one,
then into the bread crumbs having lightly
creased the broiler, put them into it and
broil five minutes. In serving put the but
ter upon them in small Jumps and squeeze
over them the lemon juice.
"BRoILED Pres FEET LA 2. L. BARNUN"
/ is one of the dishes printed on the Sturte-
want House bill of fare, in New York
Pigs feet, properly cooked, were given me
to eat long before was permitted 70 par
i lhkc VI any OlltT lOOuf cAlu MI
Barnum yesterday. when old and young
| feet are boiled two and one-half hours, as
usual, the old ones are tough and worthless.
/ III they were boiled three and one-half hours
the young feet would burst and the gelatine
swim away Now, the secret is TO wrap
each pigs foot in a cotton bandage wound
two or three times around it, and well
corded with Irvine. Then boil them four
hours. Let them remain in the bandages
| mill r1aaaHa1 N fry hrnil taipl- Ia Tho
skin will hold it together while being
cooked. and when you eat it you will find
them all tender and delicate as possible"
Housekeepers will be glad to get held of this
new way OF cooking pigs feet. We say new
because it will be new to the general public.
1t has been known for a long time and
there is hotel in this State where pigs feet
are special feature of the bill of fare, and
the reputation of the dish has extended far
and wide. They are cooked in the way de-
scribed by Mr.. Barnum.-BridgepOrt Stand
ard.