The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-04-25
Household Hints.

suits.
Household Hints.
ASPARAGUS SoUP-Cut the tops from abou.
thirty asparagus, about half an inch long,
aud boil the rest; cut of all the tender por-
lions and rub through sieve. adding little
salt; warm three pints of soup stock, add a
small lump of butter and teaspoonful of
| -four previously cooked by heating the but
ter and slowly stirring in the flour; then
add the asparagus pulp. Boil slow quar-
ter of an hour, stirring in two or three table
spoonsful of cream; color the soup with a
teaspoonful of prepared spinsch, made by
pounding the spinach we'll, adding q few
DROPS of water, squeezing the juice through q
cloth and putting it over good fire. As
soon as the liquor looks curdy. take it off
and strain the liquor through q sieve. What
remains on the sieve Is to be used for color-
ing the soup. Just before serving the soup
add the asparagus tops which have been
separately boiled.
CREAM SAuCE-Heat one tablespoonful of
butter in q skillet,s dd tesspoonful Of flour,
aud stir until perfectly smooth; then add
gradually one cupful of cold milk let it
boil up once, season to taste with salt and
pepper, and serve.
CHOCOLATE CUsrARD Brake two sections
of chocolate in a half dozen pieces, put in
pan over boiling water, with milk enough
to barely cover it; mash and stir perfectly
smooth, then add the rest of the milk Zone
quart in all, reserving three tablespOonfuls
in which to dissolve the corn staTch), one
cupful of sugar, the yelks of six eggs, a
heaping tablespoonful of corn starch dds
solved in milk. stir all slowly in the boiling
mi in which the chocolate is dissolved
add pinch OF salt, and let cook few min
utes, stirring constantly; eat cold with white
cake.
TOMATO Toast Run a quart of stewed
ripe tomatoes through q colander, place in a
porcelain stew pan, season with butter, pep
per and salt, and sugar 10 taste; cut slices of
bread thin, brown on both sides, butter and
lay on platter, and just before serving add
pint of good sweet cream to the stewed to-
matoes and pour them over the toast.
HUNTING PUDDIsG.-Two pounds of suet
chopped very fine, three fourths Of pound
of flour, one pound of stoned raisins, two
pounds of currants, half pound of sugar,
six eegs, six spoonfuls of rich cream, wine
giassful of brandy, four glassfuls of white
wine, a good tesspoonful each of cloves.
nutmeg end cinnamon; mix over night and
boil six hours. When turned out of the
bag sift white sugar over it. Use rich sauce.
| EYES PUDDING.-Grate three fourths of a
pound of bread, three-fourths OF pound OF
suet, three-fourths of a pound of apples,
| three-fourths of a pound of ourrants, four
eggs aud the peel of a grated lemon. Put
into shape and boil three hours. Serve with
sauce.
| BAKED ALMOND PUDDING.-Beat fine one
fourth pound of blsnched almond with 6
little rosewater, the yelks of nine eggs. q
lemon grated and the juice squeezed on it
six ounces of butter, quart of thick cream
When well mixed, bake half an hour with
paste around the dish.
RICH PUDDING SAUcE.-A large coffee cup
| full OF sugar, one-fourth pound of butter
beat till very light; beat in one egg bea
very little; after the egg is in add one glass
full of brandy or wine. Steam or use cold.
TUREIPs-Pare and cut into pieces; pu
them into boiling water we'll salted, and
boil until tender; drain thoroughly and theI
mash and add piece of butter, pepper enc
salt to taste, and a small teaspoonful of ST.
gar; stir until they are thoroughly mixed
and serve hot.
| MoLAssEs FRUIT CAEE-One large cup o
sugar, one of molasses, one cup of sour milk
one teaspo0nful of soda dissolved in TIT
milk, one and half pounds of butter, tire
eggs, one and half pound raisins and cur
rants, one quarter pound citrOD, one nutmeg
one tablespoonful cloves.
MASHED PorAroEs Wash and cat Il
/.
boil one half hour; when done, pour off al
the water, aidingsalt mash perfectly smooth
then add cream if you have tiff not, mill
and beat we'll with fork or spoon. TIL
beating makes them light.
HARD GIYGERREEAD.-Two cups'of molas
ses one cup of sour milk, one tablespoon o
ginger, two teaspoons of saleratus, tw
J teaspoons of salt, one bread spoonful 0
! lard, rubbed into the -four. Roll in 81,
sheets, mark with s fork, and bake in
quick oven. Ii is best kept in the cellar
where it will not become dry.
PLAIN Fruit CAKE.-Oae cup of buttel
one Of brown sugar, one Of molasses, one {
sweet milk and three of sifted flour; on
and half teaspoons of cream Of tartar an
one of soda; two pounds Of raisins stone
and chopped fine; one nutmeg. This wi
make two leaves, which will keep three Q
, four weeks If properly covered
2 APPLE SAUCE Pare, helve and quarter
} sufficient number of nice stewing apples
: put them into baking dish and cove
, Ihickly with sugar-bits OF lemon peel ma
!. be added if liked. Put plate over th
7 dish and set it into pan having little Ia
: water in the bottom and place in hC
oven. Bake until the pieces are clear an
r tender