The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1882-04-05
HOUSEHOLD.

RICE CAKES. Cook the rice thoroughly
in farina kettle, and while still quite
warm, mold 1t into round cakes fattened;
this to be done the previous day or evening
In the morning dip them into beaten egg
and fry in hot lard or drippings, until OF d
delicate brown. They are very palatable t.
eat with meats, or with sugar snd cream il
thus preferred. The coating of egg keeps
them firm, prevents too much fat penetrat-
ing. and adds to their good taste and nutri
tiousness.
TOMATO SAUcE.-Tomato sauce to pour
over beef tongue, or in fact over any meat
you choose, can be prepared very easily.
Take one quart can of tomatoes, boil it hall
away and strain it. While it is boiling, rub
together till smooth one tablespoonful of
butter. one teaspoonful of -four, half or al
most a whole teaspoonful of salt tomatoes
will bear CREST deal of sslt). Before taking
the tomatoes from TIE fire add this and let il
come to a boil.
ROAST BEEF.-The sirloin and tenderloin
cuts are considered best for a roast of beef,
but the best cuts of q rib roast are just as
good, the sixth, seventh and eighth ribs.
Have the butcher remove the bones and roll
the meat. Put the bones into the coup pot.
The animal from which the roast is taken
should be young and large, the meat clear,
bright red color, and the fat white The
allowance of time for baking rolled rib
roast is nine minutes to the pound, for
roasting it ten minutes. Sirloin roasts re-
quire eight minutes to the pound for baking,
nine minutes for roasting. To bake, have
the oven very hot. Before putting in the
meat, sprinkle over pepper and salt, and
dredge with -four. Pour little boiling
water into the pan before baking. Basic
frequently. To roast, have bright fire
Hang the joint about eighteen inches from
it at first, put little clarified dripping into
the dripping pan, haste the meat with il
when first prepared to cook, and every ff-
teen minutes afterward. Twenty minute:
before the beef is done, sprinkle with pepper
and salt, dredge with flour, haste with a lit
tie butter or dripping. Keep the fire bright
and turn the meat before it. Serve with
mashed potatoes. For baked beef there D:
no better gravy than the juice of the meat
Put the dripping pan on the stove. add hot
water, browc flour, pepper and salt, skim of
the fat and serve.-Mrs. Henderson's Prac.
teal Cooking and Dinner Giving.
CREAM OF CELERY,-Celery is unusually
scarce now, and little of it is we'll blanched
quality may be made palatable. Cut it into
very small pieces, rejecting the toughest
green portions. Add only water enough to
keep it from burning, and boil it in q close
ly covered vessel for an hour, or until per-
fectly tender. Then add q sufficient guam
tity of milk, first thickened with table
spoonful of -four to each pint, previously rub
bed smooth with two tablespoonfuls of but
Iter, and pepper and salt 70 the taste, very
little of the pepper. Boil and serve as soon
as the -four is thoroughly cooked. If made
moderately thin with the milk. flour and
butter, it can be rubbed through cob
ander, when it gives delicious, cream.
like soup. Smooth squares of bread vel
Drowned are frequently put into the soup
when finished. A bowl of this, eaten with
bread. the same as bread and milk, m akei
an excellent noon lunch.-American A yri
culturist.