The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-07-04
Household Hints.


CROUToNs-The word croutons, with which
some writers of cook books puzzle their read
ers, simply means small dice cut from stale
bread and fried until they are hard. Tney
are added TO soup after il is ready for the
table.
OATMEAL BIscUIT-Take half a pound me-
dinni oatmeal, quarter of pound of Hour,
ore dessertspoonful of baking powder; mix
with two ounces butter and half gill of
milk, made bot in a saucepan. Roll out
quickly and bake at once in very thin cakes.
STRAWBERRY CREAM To make strawberry
cream take three pints of mashed berries,
strain the juice and add heaping cup OF
sugar, and then gelatine soaked and dissolved
in teacup OF boiling water. ADD pint OF
whipped cream and pour into molds.
Swiss CARNIVAL CAKEs.-Beat up three eggs
with half q pint of milk and enough -four to
make a stiff batter. Let it stand e few hours;
then add enough flour to roll il out very
thin. Cut it in strips or any other fanciful
shape; throw them into hot fat and fry very
pale brown.
LEMON CUsTARD.-Twelve eggs; twelve
cupfuls of sugar; six lemons; one tablespoon
full of -four; two tablespOonfuls of cream.
Crate and squeeze the lemons, mix the sugar
we'll with them, add the well-beaten yelks,
then the flour, the cream, and, last of all, the
well beaten whites. Bake in pie-plates,
lined with rich puff paste.
BOILED ToNeUE.-If the tongue is not hard
soak it not more than three hours. Put it
into a stewpan with plenty Of cold water and
a bunch Of herbs; let it come to boil skim,
and simmer gently until tender; peel off the
skin and garnish il with parsley AID lemon.
If to serve cold, fasten it to board with
| fork through the root and another through
The top 10 straigbten it; when cold glace it
nd dress with tufts of parsley.
| PINEAPPLE PUDDING.-Butter a pudding
| dish and line the bottom and sides with
slices of stale cake (sponge cake is BEST; pare
and slice thin a large pineapple; place in the
dish first a layer of pineapple, then strew
with sugar, then more pineapple, and so on
until all is used. Pour over a small teacup-
! full of water, and cover with slices of cake
which have been dipped in cold water; cover
the whole with buttered plate and bake
| slowly for two hours.
A DELICIOUS cake is made by beating five
eggs very light; beat the whites and yoiks
! separately, and if the yolks are at all lumpv
strain them. Beat three cups of powdered
sugar and one cup of butter TO cream; add
one cup OF sweet milk, four cups of slfted
| flour, in which you have mixed one tea
spoonful and half of baking powder, and
the juice and the grated peel of one lemon.
Put the whites OF the eggs in last. Bake ina
moderate oven in one large, round Loaf, or in
two long, narrow TINS.
| SPIEACH.-Spinach treated in this yay is
very good: Alter boiling until it is tender,
diain il by plecing ii On a sieve and takins
care 10 have all the water draiued out; then
chop IL quite fine and pat il in a frying-pan
with good large lump of butter, some
| PEPPER ard salt; stir il and let it heat for
about five minutes; serve it hot, with little
| vinegar poured over il, ana with hard boiled
eggs cut in slices and arranged around the
edge of The dish. Lemon Juice may be Used
in place of vinegar, if you prefer it, aud in
that case send the lemon cut in halves 10 the
table on a separate di h.
RoYAL CRooUETTEs.-Roasta plump, ten
der chicken, and when cool, chop the white
meat as fine as possible, then pound to a
smooth paste. Scald a sweetbread and remove
the sinews. Fry it brown in butter, then le.
II cool. Found IL To a smooth paste and add
| 1t 10 the chicken. Season 10 taste with be %.
per end SALT and add well-beaten egg.
MOisien it with rich cream, and work into il
teaspoonful of -four TO give it consistency.
Stir it well over the fire until il becomes hot
then spread 1t upon buttered dish to cool.
Form the mixture into cork-shaped Gro
QUOTES. and egg, bread crumb, and fry them
in the usual way.
CoRNED MuTToN.-Take q leg OF mutton
and corn it with the following mixtures:
Two heaping tablespoonfuls of fine salt, one
teaspoonful Of black pepper one of ground
mustard. pinch of cayenne pepper, one OF
| ground cloves, cinnamon and allsplce each.
and heapiDg tablespoonful of brown sugar.
Mix thoroughly and put the mutton into q
deep pan, ana rub it into il we'll Sprinkle
| what remains over the top of the leg and
turn gill of VINEGAR over it. Rnb it daily
for week, taking up the brine that has
drained off into the pan and pouring il over
the mutton. When ready to boil wash of
the salt and spices with cold water and place
the leg into boiling water. letting 1t boil up,
ar remove the scum which rises; then PAT
it back upon the stove and let it simmer
slowly fer three hours-if it weighs Ten
pounds; longer, If heavier. Take il from the
pot and place upon platter with heavy
weights over IT, and let it stand over night
before il is served. Then cut into very thin