The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-11-07
household Hints.

Household Hints.
RECEPTION BIsCUITs are made by mixing
self-raising flour with cream, which roll into
a thin. smooth paste; pick, cut and bake i'm
mediately. They should be kept dry in
close tin box. If the -four is not self raising
salt il lightly and mix with it a dessertspoon-
iul of baking powder.
LUNCHEON DIsH.-Trim the boards from as
many oysters as may be required, wrap each
in a very thin shaving OF fat streaky bacon
(cOld boiled bacon is the best; run them one
after the other on to skewer, and hold them
over toast i'm front OF clear fire until the
bacon is slightly crisp; serve on the toast i'm
mediateiy.
BAKED BEETs.-Wash them perfectly clean,
put in a pan with q little water, and bake
until they are tender. The time varies with
the size of the beet an hour being small
enough allowance for beat Of medium size
When they are done remove the skin and
serve in the same way that you do a boiled
beat
VEAL FRITTEEs.--FOr these the remains OF
veal should be cut in small neat pieces; dip
each in batter and fry light brown; in serv-
ing pile them high on a dish pouring over
them good brown sauce, we'll thickened
with tomatoes when in season. or, if not, the
gravy must itself be thick and strongly ia
yoTed with tomato sauce.
FRIENDLY LoAvEs Beat half dozen meal
ly potatoes with quarter pound of grated
ham, two eggs, little butter, and a little
cream, taking care not TO make IL too moist;
| form 1t into balls or small lOaves, and fry
them a nice light brown they should be fried
| in butter. Pile them on napkin, and serve
with a garnish OF fried parsley.
WHITE SoUP-Boil in salted water four
| large or six small potatoes till soft enough 10
mash fine add one well-beaten egg pinch
| of celery salt, a pint of boiling hot water
4 Il. go L.. II
! Stir the soup until perfectly smooth, strain
| through a sieve, add little pinch OF white
| pepper and serve AT once.
| FARMERS TEA CAKE To two cups of sour
| milk allow one large teaspoonful of soda, dis
solve this in little hot water, then stir it in
! the milk half teaspOOnful of salt is re-
quired, and enough buckwheat -four to make
! a stiff batter. Put this in well-buttered tin
and bake for half an hour in hot oven.
| LEMON CREAM PIE "A lemon-cream pie
may be baked with two crusts To one glass
| or cup of milk allow one tablespoonful OF
corn-starch, the yelks of three eggs, one cup
OF sugar the juice and grated rind of a
| lemon, or, after grating the lemon peel, chop
| the rest of the lemon quite fine the whites
! of the eggs should be beaten stiff and added
TO Il e rest just before putting it in the oven.
FRIED CELERY.-Cut the celery into pieces
| u rec or four inches long, boil them tender
| in sailed water drain them: make a batter
| i'm the proportion of two eggs to a cupful of
rich milk; mix flour or fine bread or cracker
crumbs enough to give it consistency; ron
| the pieces of celery i'm il, and fry them to a
light brown in hot lard. Serve very not.
| Celery can also be cooked as asparagus,
| boiled tender, and served with white sauce.
MINCE MEAT.-One pound finely chopped
beef suet, two of rump steak Slightly
broiled) three OF apples. two OF currants,
! two OF raislns one nutmeg, tablespoonful
-
| pound of mixed candied peel one pound
of sugar. two quarts of cider boiled down to
one, with quart of maple syrup, glass OF
raspberry Jelly, a heaping teaspoonful OF
| salt.
BUTTERMILK TEAcAKEs.-Two pounds of
flour, one and half teaspoonful of baking
pow der, one-eighth ounce of bicarnonate of
soda and pinch OF salt; mix into firm
dough with buttermilk, which should be
sour, though not rancid. few currents
| and little white sugar can be added if
sweet teacakes are wanted. Or take half a
| pound of flour, as much carbonate of soda
| as VIII lie on a quarter OF a dollar, double
that quantity of cream of tartar and pinch
of salt make a stiff dough with buttermilk
| knead lightly and roll about half an inch
| thick; bake in round cakes.
MiNcE Prs without cider, brandy or vine
gar are desideratnm, and an earnest tenn
perance woman" in the Union Signal saws
Il have made them for the last forty years
or taught Others in my kitchen to do so. and
| have never used any of the above ingredien is
simply use the liquor the beef is boiled in
and If that does not make moisture enough
| after adding some New Orleans molasses.
| which gives a rich brown color 10 the mass
add cup of coffee left from the breakfast
table, with spices to suit the taste Pies made
in this way are not only excellent but are
not liable TO sour the stomach"
| ID.
an excellent dish for supper. Serve with the
same embellishments in the ways OF pickles
or sauce as you would do were the dish you
| were offering fried oysters. Crate dozen
medium-sized potatoes, after peeliDg them
and washing thoroughly. Add the yokeS OF
| three eggs, a heaping tablespoonful of flour.
| and, If they seem too dry, little milk VIII
do to thin them, with large teaspoonful of
salt, and lastly the whites of three eggs
beaten stiff and thoroughly beaten in with
the potatoes. Heat your griddle and put
butter and lard in equal proportions on it,
| and fry the cake i'm it until they are brown.
Make them "A third larger than the ordinary
size of the pancake.
SPoNGE PUDDINe.-Rub six ounces butter
or beef drippiDgs into one pound dry
-four, into which level dessertspoon-
! full Of ground ginger and six
| ounces brown sugar have been mixed
dissolve one teaspoonful of carbonate of
| sOua IN hali pint OF mix, mixing 1T
| smooth and free from Jumps before adding
to the flour. Beat all together into soft
batter and pour into a buttered basin; allow
the pudding plenty of room TO swell in the
cloth, which it does considerably; plunge
into very fast boiling water and keep boiling
two hours and half. Turn it out and serve
with wine sauce; but some prefer to eat it
dry.
BRowS Or Quay PuDDING.-Two eggs, their
weight in flour and butter, tine weight of one
in sugar; beat the butter to cream with the
| suear. add The EGGS we'll heaInn stir IN the