The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-02-07
Household Hints.

QUAIL.-Quail are very nice 70 steam until
nearly done, then roast in the oven to nice
brown, basted frequently with melted but
ter in water. Serve them on soft buttered
toast.
Cur PUDDING.-A favorite cup pudding is
made of six eggs, beaten very light seven
tablespoonfuls Of -four and one pint OF
sweet milk Stir these all together briskly
and bake in cups. Serve with wine sauce.
GLOVE PowDER.-The glove powder so gen.
orally used 70 prevent injury from perspirs-
ton Is of value; but common corn starch
rubbed thoroughly over the hands before
putting on the gloves will answer this pur-
pose.
PIcKLED ToSeUE-A good-sized tongue
requires to boil at least three hours. 1t is a
good plan to soak il over night in cold
water To cook it. put 1t on in cold water
and let it come slowly to boil. Some
cooks change the water when it is bali done;
if tkis course is taken, be sure thst the fresh
water is boiling before the tongue is placed
in it.
RICE BREAD makes pleasing variety at the
breakfast table. Take one pint of we'll
cooked rice, half pint of -four, the yelks
of four eggs, two tablespoonfuls of butter
melted, one pint of milk and half teacup-
| full of salt; beat these all together; then,
last ly, add the whites of the four eggs, which
you have beaten to a stiff froth. Bake in
shallow pans or in gem tins. Serve warm.
CREAM PUDDING.-Stir together one pint
| of cream, three ounces of sugar, the yelks of
three eggs and little grated nutmeg; add
the well-besten whites, stirring lightly, and
pour into a buttered pie-plate, on which has
been sprinkled the crumbs of stale bread TO
about the thickness of an ordinary crust;
sprinkle over the top layer OF bread crumbs
and bake.
NODDED GINGER CREAM.-One and a-half
ounces of isinglsss, one quart OF cream,
| Juice of one large lemon, two ounces OF
| loaf sugar, one pound of good preserved
ginger. Steep the isinglass in the cream for
half an hour, add the sugar and syrup from
the ginger, and STIR over the fire until the
| isinglass is melted and the cream at boiling
point. Set it aside, stirring it occasionally
| until nearly cold, when ada tholemon juice
gradually and the preserved ginger, which
should be fiuely minced. Mold and turn
| it out as usual.
| CHICKEN SALAD.-There are as many ways
of making chicken salad as there are differ
| ent kinds OF chickens. Here is a common
sense way: Boil tender chicken, and when
cold cut all the meat III dice Remove the
tough parts of the skin.l Cut up white
| tender celery enough to make the same
amount, and mix with the meat Stir into
4 It q tablespoonful eGcD OF mUSIaTO anu balL,
and let il stand an hour OF two. When
ready to serve mix the whole with mayon-
naise sauce, leaving part to mask the top, or
use the mayonnaise alone without the first
| dressing of vinegar and oil. Lettuce can be
substituted for celery, and where neither is
obtainable q crisp white cabbage may be
chopped fine and the meat OF the chicken
also, and either O teasp0onful of celery ex-
tract or celery seed used to flavor it.
PLUM PUDDINes.-One and half pounds
of suet, same quantity of raisins, same OF
currants all chopped very fine; two pounds
| of stale bread crumbs half pound OF flour,
half pound of sugar, little finely chopped
citron. some powdered cloves and ginger;
mix them we'll together, then beat FIVE eggs,
add to them a pint of sweet cider boiled
down with q part of the sugar to rather
more than half pint, which pour in and
well mix. Do not pat in more liquid,
| though II may seem dry; press il firmly into
| the molds, tie over with cloth and put in
boiling water; keep them boiling five hours;
/ they can then be hung up till required, but
should be boiled another two hours the day
| they are served.
LAMB OUTLETS FRIcAssEED-Takea leg of
lamb and cut it into thin outlets across the
grain and put them into stew-pan; make q
sufficient quantity of good stock with the
bones. shank, ETC., to cover the outlets; put
it into the stew-pan and cover IL with bun
die of sweet herbs. an onion, some cloves
and mace tied in muslin bag, and let them
stew gently Tor ten minutes; take out the
outlets, skim off the fat and take out the
sweet herbs and mace; thicken it with but
ter rolled in -four, season it with salt and a
| little cayenne pepper; add a few mush-
| rooms, truffiss and morels, some forcemeat
balls, the yelks of three eggs beaten up in
half pint of cream and some grated nut
meg; keep stirring the same way till it is
thick and smooth, and then put in the cut
lets; give them toss up, take them out
with fork and lay them on q dish: pour
the sauce over them; garnish with beet-root
and lemon.