The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-09-03
HOUSEHOLD HINTS.


HOUSEHOLD HINTS.
| Young Beets Wash but do not cut them,
| as this destroys their sweetness; put them on
/ to boil in water deep enough to cover them
and let them boil until they are perfectly
tender then take them up. peel and slice
| them, and season with salt pepper and q
! little melted butter. Later they are treated
as a salad or with vinegar, and without
| butter.
How to Treat Tasteless Early Apples
/ Take four pounds OF apples weigh them
! after they are peeled), two pounds OF sugar,
half an ounce OF cinnamon in the stick one
/ quarter OF an ounce OF cloves and one pint
/ OF vinegar; the vinegar, spices and sugar
/ come to a boil; then put in the whole apples
/ and cook them until they are so tender that
broom splint will pierce them easily.
Hoe Cake.-Scsld one quart Of corn meal.
/ with Just enough boiling water to make
/ thick batter STIR in two large spooufals of
| butter; beat this a little before mixing il
with the butter so it will rise readily; add
bali a teaspoOnful of salt. This should be
/ baked at least three-quarters of al hour;
! butter the tins we'll IN which il is baked.
Serve hot.
! = Baked Corn Bread.-BeaI two eggs, whites
/ and yelks together, pour the milk on 10 the
! eggs, and thicken with about nine tao le-
/ spOOnfuls OF sfted corn meal Pat the pan
| in which it is to be baked On the stove with
| a piece of lard the size Of an egg. When
melted pour in the batter, add teaspoonful
! OF salt stir we'll and bake
Tomatoes with Macaroni.-Take a guam
| Lity If tomatoes, cut them up and remove
i from each the pips and watery substance
/ they contain; put them into saucepan,
with small piece Of butter, pepper and salt;
/ add few spoonsful of either stock or gravy;
| keep stirring on the fire until they are re-
! duced to pulp; pass them through hair
/ sieve and dress the macaroni with this
sauce and plenty OF Parmean cheese freshly
| grated.
| Chow-Chow-Two large caulihowers. two
/ quarts of green peppers, three quarts of green
tomatoes, three quarts of green cucumbe-s.
! three quarts Of small onions; slice abont half
an inch thick; sprinkle With salt alternate
| layers OF onions, tomatoes and cucumbers.
! Boil the cauliliOWer about five minutes: set
| over night, then strain all we'll and free from
water place in jars and make the seasoning
| as follows: One pound of mustard, one-half
! pound of white mustard seed, one-half pound
of allspice, whole, one-half pound of whole
| black pepper, one pint of beef brine, one gai-
Ion of vinegar, one-half stick of curry pow
| der. Boil hard fifteen minutes then pour
over the vegetables. If too thick, add vine
! gar; put the spices in bag closely tied.
Mustard and spices must boil together in the
vinegar.
Fsrsnip Oysters.-Three grated parsnips,
three eggs, one teaspoonful of salt, one tea
| cup of sweet cream, butter half the size of an
| egg. three tablespoonfuls of -four; fry as
pancsk es satisfy may be used in place of
PaIsnips.
Stuffed Egg Plant-Parboil them to take
| off their bitterness; then slit each one down
] the side and extract the seeds; have ready
stuff1ng made of grated bread crumbs but
| ter, minced sweet herbs, salt. pepper, nut
meg and beaten yelk OF egg; fill with it the
| cavity whence you took the seeds and bake
| serve them up with a made gravy poured
into the dish.
Cocoanut Tarts.-Line small tins with a
nice light crust and fill with this mixture.
Dissolve quarter of a pound of sugar in a
little water, add as much grated cocoanut as
you can stir in. and have well mixed with
the sugar. Let this simmer slowly for a few
minutes; then when it cools add the yelks
of two eggs. Fill the tins and bake for ten
minutes in quick oven. Cover the top
with merngue made of the whites of the
eggs and two tablespoOnfuls of powdered
sugar; brown In the oven. If preferred; the
whites and yelks may be put in with the
cocoanut and sugar.
Preserve Puffs.-Roll out puff. paste very
thin, cut it in round pieces and lay Jam on
each, fold over the paste, wet the edges with
white of egg and close them, Law them on q
baking sheet, ice them, and bake about a
quarter OF an hour.
brown sugar, two cups of -four, three-fourths
OF a cup OF butter, three eggs, three table
spoonfuls of sour milk. half teaspoonful OF
soda half cup OF fruit jsm-blackberry is
besi-one cup of ralsins chopped fine.
Beef Omelet.-Three pounds of beefsteak,
three-fOurths of a pound of suet chopped
fine, salt. pepper AMI a little sage, three
eggs, six Boston crackers rolled; make into
a roll and bake.
Old-fashiohed Minute Pudding. Let sweet
milk come TO a boil. then stir in -four which
YOU have sslted this must be done very
briskly or it will be lumDy. STIR every mo
ment until the pudding is about like mush.
Serve while hot with sugar and cream; flavor
the cream with nutmeg or vanilla.
BoDed LoiA of Veal-Take about a four
pound loin of veal, remove all the bones, and
in the holes where the bones were place
pieces of bacon; make a stuffing of sweet
herbs, parsley, bread crumbs and suit; bind
with the yelk OF an egg; place layer OF the
stuthng inside the veal; roll up and bind
with narrow tape or string; roast before q
clear fire for two hours, basting thoroughly
If the outside is inclined to become burnt
cover with a sheet of buttered paper. Serve
on hot dish, with slices of bacon rolled and
fried.
Custard Fritters.-Beat the yelks of -four
eggs with dessertspoonful of flour, a little
nutmeg, salt and brandy; add half pint OF
cream, sweeten it to taste, and bake it in a
small dish for quarter of an hour When
cold cut into slices, dip into batter made
with quarter of pint each of milk and
cream, the whites of four eggs, little -four
and little grated ginger; fry them a light
brown, crate sugar over and serve as hot as
possible.
To Preserve Plums Whole.-Perce the
skins OF the piums with large needle take
one pound of sugar to one pound of plums,
boil the sugar with teacupful OF water for
twenty minutes. put in the plums and let
them simmer very gently for twenty min
utes or half an hour; put into pots; il in a
day or two the strip looks watery pour il
of, boil again twenty minutes, and pour
! over the piums.