The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-06-20

snd n aad them the s rhuSs s's
just before filling the plat in which the
crust has been baked Cov4 with crosswise
strips of paste and bake slowly.
PoTATo SALAD.-Two tablespoonfuls of
mustard, four of vinegar, four of salad oil
or melted butter, a little salt and pepper.
NIX the oil and mustard and then add the
vinegar. Add small onion chopped fine
and half dozen cold potatoes chopped
also a hard boiled egg. Mix all well to-
gether. 1t is an excellent relish for cold
meats.
BRAIsED RIBS OF BEEF WITH MAcARoN1-
Bore and roll the ribs of beef, and braise
with white wine; when cooked remove the
beef, pass the sauce through fanny, skim
OH all fat, pour into a sauceboat and add
the remaining half to some boiled mscsroni;
season with salt, pepper, q lump of fresh
butter and grated Parmesau or gruyere
cheese place on dish and lay the ribs of
beef on it.
Port wine jelly is very nourishing and re-
freshing Tor an invalid. Put one ounce or
one package of gelstine end an equal quanti-
" OF white sugar IN about gill of cold wa
ter; let this heat gradually and stand on the
back Of the stove until the gelatine is entire
ly dissolved; then take it from the fire and
sdd one pint OF port wine; strain through
flannel ielly-bRg. When cold it will be
foXnd to be of the right consistency.
In place of any known preparation sold
under the name OF "baby powder" use some
fire starch. Put few Jumps in q cup and
pour over it enough cold water to dissolve it,
Alter you are sure it is dissolved let it stand
until the starch hes all settled and the water
IS clear; then tzrn the wOter of. Let the
starch dry, and then powder 1t aud put it in
soft muslin be-, through which it will sift
out. This is very healing, and answers ad-
mirably any purpose the powder is supposed
TO do.
An Indian pudding made after this recipe,
although unlike the Indian pudding OF our
fathers, is delicious: Take four eggs, and
the weight Of three of them in meal, half a
pound OF sugar and quarter of pound of
butter, and the juice and grated rind of one
lemon. Beat the sugar and butter together
ill light, then break the eggs in the dish
with them and beat briskly; then stir IN the
meal. Bake in a quick oven; serve in
saucers, and pour over it some thin Jelly or
Jam or wine sauce.
STRAwBERRY BLAHC-MAEGE. - Stew nice
ripe straw berries strain off the Juice AID
sweeten it to taste; place over the fire. and
when it boils stir in cOrnstarch wet in cold
water, allowing two tablespoons of cornstarch
for each pint of juice: continue stirring until
sufficiently cooked; pour into molds wet in
cold water and set away to cool; serve With
cream and sugar, aud fresh strawberries Il
desired. This makes a very pretty and de-
ioious dessert. Raspberry blanc-mange pre-
pared in the same way is equally good.
PoTATo SoUP.-A quart of milk six large
potatoes, one stalk of celery. an onion aad
tablespoonful of butter. Put milk to boil
with onion and celery. Pare potatoes ami
boil thirty minutes. Tnrn Off the water and
mash fine and light. Add the boiling milk
and the butter, and pepper and salt to taste.
Bnb through strainer and serve immediate
~. A cupful of whipped cream, added
when in the tureen, is a great Improvement
This soup must not be allowed to stand. even
ii kept hot Served as soon as ready it is ex-
Cellent
To PRESERVE SrRAwBERRIEs WHOLE
Take equal weights of the largest strawbsr-
ries procurable and fine loaf sugar; lay the
fruit in deep dishes and sprinkle half the
sugar ever them in fine powder: give the
dish gentle shake that the sugar may al
ways touch the bottom OF the fruit; on the
next day make siruo with the remainder
of the sugar and the juice drawn from the
strawberries and boil Ii Until il jellies; then
carefully put in the strawberries and let
them simmer nearly an hour; next Dut them
with care into jars or bottles, and fill up
with the strip, OF which there Will be more
than required, but on the next day the Jars
the jars or bottles with brandy papers.