The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-08-08
HOUSEHOLD HINTS.

BaoWNKD KIDNEYS make an excellent dish
for the breakfast table. Melt some butter in
a seucepsD, and Ahen brown put in slices If
kidney, cut thin and roll in -four; if you d
not cut the slices thfn they should be cooked
for five minutes before they are rolled in
flour.
TOMATO BReTH Stew tomatoes in a quar-
ard a pint of water Use the water in which
the chicken for crCquettes was boiled. Strain
through sieve when we'll cooked, 20 get rid
of skins aud seeds. Return TO the re- ado
half cup of rice and boil it until quite soft
CuI IN dice part OF the breast Oi chicken.
put in the tureeD, pour on the broth and
serve.
NEW ENGLAND CHICKEN GRAvY.-While
Dung chickens are roasting basic them thor
ughly. When ready to dish ND, take on
The chickens from the pan in which they
have betn cooking, pour into the pan PIN
half CT boiling hot water, and stir vel
III the dnppiDes with the water; set iJ on
be stove or range. make a little -four thick
ming, and pour into it the gravy; boil it, up
nee. Have ready the giblets and Liver.
= bich y0u must have previously cooked
ender in water, and chopped fine. Strait
be gravy, and then put in the chopped
tiblets, serve hot, and you will find it very
uice.
CARROT PLUM PUDDING.-Quarter-pO pound
-four, ouarteT-pound suet. quarter pound
grated raw carrot, one cup of we'll mashed
potatoes. half a cup Of currants, half cup OF
raisins, one quarter pound Of citroD, half @
nuimig, grated, one teaspoonful OF cinnamon.
ne tsblesp oonful OF cloves, two well beaten
eggs ard half pint of old ale. Boil in tin
pudding boiler five hours. Serve with q
ssuce made after the following recipe: Beat
one egg and one cup OF sugar TO q froth /;
make ready very thin batter with one cup
snd half OF water, one dessert-spoonful of
cOTnstGrch and piece of butter the size of
an egg; pour this boiling hot over the butter
and sugar; heat while mixing it. Flavo,
with wine-glass of sherry.
APPLE SoUFFLE-One pint of steamed ap-
pies, one tablespoonful of melted butter, half
cupful of sugar the whites of six eggs and
the yelks of three, a slight grating of nut
meg. Stir into the hot apples the butter, the
sugar and nutmeg and the yelks of the eggs,
well beaten. When this is cold beat toe
whites of the eggs to stiff froth and stir
into the mixture. Butter three pint dish
ard turn The soUttle into it Bake thirty
minutes in hot oven. Serve Immediately
with any kind of sauce.
PoTATo SALAD.-Cut ten or twelve boiled
potatoes into slices from quarter to half an
ircn thick, put into salad bowl with four
tsblespoonfuls of tsrragon or plain vinegar,
six tsblespoonfuls of best salad oil, one table
spoonful of minced parsley, aud pepper and
oughly mixed. 1t should be made two or
three hours before needed on the table. An
chovles, olives, or any pickles may be added
10 this salad, as also bits of cold beef chicken
or turkey If desired. But it is excellent
without these.
STEwED CUcUNBERs.--Pare six fine fresh
cucumbers. Cut each lengthTise into four
pieces; lay them for an hour ia cold water
take clean stew pan, and put in the bottom
turn faaf frfls of -
the cucumbers seasoned with little pepper
Aod two tsblespOonfuls of cold water; set
the ran closely covered on slow fire, and
let the cucumbeTs stew a half hour or more,
til well done. DO not iake oil the lid ex-
cept 10 SUR the stew; serve hot. Ii you like
onion flavor, bali an onion sliced may be
added TO TIE stew.
Nice salad can be made by using veal, and
The inexperienced housewife may be re
minded that there is as much difference 10
veal IS III beef Or chicken. For the ssla !
choose a firm and lean piece. boil il until II
tender, and then proceed as il you are
making chicken salad. 1t is good plan 10
pre- pare this some day when you are to have
chicken for dinner then the veal can b.
1Oiltd in the same kettle, and will be H.
voled with the chicken broth. Reserve some
f The broth when making gravy for the
chick en- TO moisten the salad with.
This IS the way the Massachusetts, cook
makes her lemon pies: One lemon, seventeen
sblespoonfuls of sugar and three eggs; grave
he yellow rind of the lemon and sqIeez .
be juice OF the lemon or the sugar 10 this
s6d the yelks of the eggs. which should be
beaten till light cover q plate with rich
aste. putting q ring around the edge; fill
with the above mixture, and bake till the
crust is done. Beat the whites of the eggs t.
stiff frolh, beating in little powdered
-ugar; spread this on the top of the pie when
it is done. and let it brown.