The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-02-14

with one ounce of butter and some season
ing; let them simmer gently five minutes.
then stir ia q teaspsonful OF -four, mix well
together; then add a small bottle OF tomato
sauce and a gill of stock-broth; let Doll ana
simmer twenty minutes; place the outlets
in circle overlapping one another, pour the
sauce in the center; serve very hot
SPANISH PUpDrNG.-Into q basin put four
ounces butter, four ounces powdered white
sugar beat them to q cream; add four ounc-
es breadcrumbs and two ounces hour, mix
gently together; then add gill OF milk,
little essence OF vanilla, tow ounces currants,
} one ounce lemon peel chopped very hne;
} mix all together; put the mixture into
wsll-buttered mold, twist piece of buttered
paper over the mold, stand in saucepan
with boiling water half way up the mold,
} boil rapidly one hour and half; add more
J water to replace the loss by boiling; put
four ounces white sugar in gill OF water,
let boil five minutes, then add few drops OF
essence of vanilla; turn the pudding on
hot dish and pour the boiling sauce over 1t.
G1BLKr sosr-The giblets must be we'll
cleaned and soaked in warm water with q
pinch OF salt for an hour; wipe them dry
and cut them into pieces about two inches
long; sprinkle some pepper and salt over
them, then place them in stewpan with
one shalot and one onion chopped very fine,
a small piece of celery, a little grated nut
meg and four ounces Of butter; place on
slow fire and fry light brown, then add
two toblespoonfuls of -four, toss well to-
gether cover the giblets with five pints of
water, boil up slowly, skim and let simmer
gently for tive hours and halt then add
tablespoonful of catsuP, a little soy and
tin of mushrooms cut in thin slices, add
the liquor from them to the soup, let boil
few minutes, skim and serve. 1.-TWO sets of
giblets.)
, A NOVEL DEssERT.-Here is novel and
pleasing way 10 prepare dessert. 1t is e.
peeially adapted for the childreu's birthday
dinners in these happy households where
, such days are kept q. joyous festivals. Make
Of egg shells. Through this pour out the
egg. Fill the empty shells with hot pud-
ding made of corn starch, arrowroot or Irish
!, moss. When cold break off the shells;
serve on small saucers and surround the
egg shaped pudding with jelly or jam. II
you wish to take so much trouble, divide
the pudding in two parts and add TO one
tablefpoonful OF grated chocolate, and in
this way color part of the eggs. Sugar and
, cream, Favored with vanilla, is q very nice
sauce with this kind OF pudding.
l Sweet potato cake is not only an appe-
tizing dish, but this is an excellent way to
use up leftover potatoes: Mash a half 8
| pound of them, after removing the skin:
= when entirely free from Jumps mix with
] them about three ounces of flour, salt and
, pepper to taste, good lump of butter and
: warm milk enough TO make q good dough,
, about like biscuit dough. Roll this
out on the kneading board, and
cut out cake about the size of
your baking TIN; butter the tin well and
scatter little flour over it; then lay the
cake in; when you think it is nearly done
turn it over. IL the bottom of the oven is
very hot put CRATE under the baking tin to
o prevent the cake from getting too much
= Drowned. The danger of burning is less
:, ened if instead of one cake you cut the
: dough in biScuit-shaped cakes about two
. inches thick. If covered while baking the
i cakes will be more moist. These cakes can
i be made of other potatoes as well as of the
3 sweet ones.
s BOILED TUEKEY.-In England turkeys are
, as often boiled roasted, and are considered
Q an especially fine dish served with sauce
y called the golden rain. Truss the fowl firm
e ly for boiling. Put them breast downward
:, into fast-boiiing water, which has In 1T q
J. carrot, an onion and bunch of herbs. Boil
!, for one minute, then draw the saucepan
IS back and simmer gently for an hour, oil
b even two hours, according to the size of the
n bird. Golden rain is made by taking two
e eggs, boil them for tenn minutes, let them
J. get cold, then throw the white part into cold
Is water to preserve the color and leave the
If yeIks untouched. Melt an ounce of butter
is in a saucepan, stir in off the fire an ounce OF
n flour, and beat the mixture till smooth with
y the back of a wooden spoon. Add half {
e pint of milk and stir the sauce over the
3 ire till it thickens; then add gill Of cream
70 and the white of an egg cut into dice. Lee
e the sauce boil again, and be careful not tC
J. stir it so hard that the egg-dice will bt
r broken. Take up the turkey, drain it wei
rs and pour the sauce upon it. Do this care
d fully with a spoon, so as not to cover every
y part; then rub the yelks OF The eggs through
sr q wire sieve upon the breast of the turkey t
1T make the golden rain, and serve.
es BULLOCK's HEART RoAsT.-Wash the hear
pr inside and oat, turn it down to drain, Gu
IN off the valves and some of the fat arounC
N the top; put the heart into boiling water anC
re simmer for twenty minutes. Take the ia
le cut from the top, chop it very fine, put with
il half pound crumbs of stale bread, a table
" spoonful OF chopped parsley, little THU
v rind of lemon peel chopped fine, seasoning
L OF salt, pepper and nutmeg. one egg to bint
lg the stufing mix well and fill the opening
8, Of the heart Take piece of linen larg
is enough to cover the top of the heart sew
n round so as to keep in the stuffing Roast o
at or bakefrom one and half to two hours, bast
ly ing with a little dripping; when done remoy
er the cloth; serve very hot. For gravy: Gu
e. up the valves into small pieces get sheep
milt, score on both sides, put them into
saucepan with two cloves, TWO bay leaves, a.
onion cut in quarters, and a pint of water
simmer for an hour and half; strain tn
IN gravy, add to it lump of white sugar
ID Drowned in an iron spoon, or little soy an
i'd a tablespoonful of arrowroot mixed with
ct little cold water in basin. Pour the gray
To boiling on to the arrowroot. stirring it al
the time; give ii q boil up; serve in tureer
10 Half of the heart would generally be suffiC
ne lent for live or six persons; the remainde
will be very good hashed.
Farm Notes.
/ Concerning the increase of the dried frui
of industry in Tennessee, while two years az
Y, hardly pound of dried fruit was shippe
FROM Chattanooga, the dealers in that cit
IL alone have have handled SO far this yes
over 10000 bushels.
Some idea of the service which the he
II renders TO humanity may be obtained fror
or the statement that New York City consume
$1S,000000 worth of eggs annually, and tn
IN consumption of the entire country is est
lie mated at about S75 600, 600 worth.
~ A noted dairymcn says: "0f the $40 pc
W year, which the milk OF o COW draws froI
the fertility of farm, seven-eighths is cor
tanned in the skim milk which is fed TO hog
Nearly all the other eighth is in the buttel
10 milk. Not more than six cents of the $40
re in the butter"
Wheat bran and oil cake meal, combine
ze in proportion by weight of two of bran
OF one of meal, is an excellent feed for COW