The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1882-05-03
HOUSEHOLD.
Culinary Hints.


Spinach may be favored sgreeably by
putting in some gravy from roast beef or
lamb.
Snowbslls are made by dipping fried
cakes in the white OF an egg and then in
powdered sugar.
Cup cakes can be varied by cutting them
in two or three thin slices and filing with
jelly, or with any of the various mixtures
used in layer cakes.
When frying cakes, roll and cut out all
the cakes before you begin to fry them,
then you can give that attention to the
cooking upon which success depends.
Celery vinegar is made by soaking one
ounce of celery seed in half pint of vinegar
white wine, or good cider vinegs-.) This
is much used TO flavor soup and gravies.
Horse-rsdish sauce is preferred by some
people to the plain grated radish. Take
two tablespoonful each of made mustard
and white sugar, half teaspoonful of salt,
one gill of vinegar Beat these together,
and pour over as much grated radish as it
will moisten sufficiently.
The crust for cocoanut pie is nice if
made the day before it is baked; it is also
sometimes a great CONVENIENCE to make it
then. Put it in the plate, as if you were TO
bake it at once, then set it away till next
day. Before putting the custard in, pierce
all sides, and in several places on the bot
tom, but do not let the fork penetrate
through the crust 10 the plate, or the Gus
tard will run under and spoil it. This will
be light and 1aky, without being greasy.
The taste of ginger cookies can be i'm
proved by using half cup of cold coffee in
stead of water. There is almost always at
least so much left after breakfast; if not, put
little water in the pot and let it boil a
minute or two, and strength enough will be
given to flavor the cookies.
A cake which will be new to many cooks
is called s layer fruit cake, and may be
madb by following any good recipe for the
cakf itself. On each layer except the top
one ypread icing and thick layer OF dates /;
rem we the stones, of course, and look the
fru over carefully. Frost the top of the
A delicious fish sauce is made of half a
cup of butter, one tablespoonful OF parsley
chopped very fine, little salt and pepper,
and the juice of two small lemons, or of one
large one. Warm the butter little so that
you can easily beat it to a cream, then mix
with the other ingredients, putting the
parsley in last just before sending it to the
table.
Az excellent way to warm q roast of beef
is to put it into kettle, and cover the
meat with very thin slices of onion. Scat
ter pepper and salt over them, put in lump
of butter, and Just enough water to keep
the meat from burning; let it warm slowly
on the back part of the stove, and then
move it forward and let the onions cook.
There are great many ways of cooking
different dishes so as to make them relished
by every one. But after all one can easily
have the dinner spoilt by allowing the but
ter dish to come on the table time and again
without having the dish changed. The
best way is to have fresh slice for every
meal; also, the apple-butter and molasses
dishes should be clean and fresh at every
meal, and the gOblets and other glassware
should come to the table bright and shin
ing.