The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-12-10

with beef suet chopped very 6ne, over which |
put q common paste crust Place on the
cover ana put into the oven; when done,
let il get cool before taking of the crust and
suef.
Fried Chicken, q la Maryland.-Put butter
alone into . deep pan, make 1t hot, then
take the separate parts OF two young plump
and tender chickens, lay them IN, sprinkle
in pepper and salt. cover the pau, cook slow
ly but steadily; when one side is a delicate
brown turn The chicken, and sprinkle salt
and pepper over this side also; If the fat IS
obserbed add enough to keep the chicken
from burning. Half an hour should cook it.
Serve with small French peas or button
mushrooms, cooked separately.
Chicken Fritters-A good way to use up
bits OF cold turkey or chicken IS to cut them
in pieces of uniform size il possible, make a
batter of milk and Hour and an egg sprinkle
pepper and salt over the cold fowl, aud mix
with the batter; fry IS you 90 any kind OF
fritters in hot lard; drain we'll; serve hot
This is a good breakfast dish.
Oyster Eauce.-Parboil the oysters in their
own liquor. beard them and reserve all the
liquor. Melt piece of butter in a sauce
pan, add little -four, the oyster liquor AMI
enough milk TO make as much sauce as Is
wanted. Put in q blade of mace and : bay
leaf tied together, pepper aud salt to taste,
and the lesst dust of cayenne. Let the
and as soon as they are quite hot remove
the mace and bsy leaf. STIR in few drops
of lemon juice and serve.
Orange PreserTe-Some time, when oran-
ges are plenty and consequently cheap, try
this old time recipe for making preserves
OF them: Crate the thin outer portion OF the
rino. then squeeze out all the juice and pulp;
put the oranges into cold water and let them
lie there for one day and night; meanwhile
weigh the Juice and pulp and grated peel /;
allow twice their weight of sugar; boil them
together until the syrup looks clearer, TAX
ing care 10 skim Oft any scum that rises put
this in a cool place until the oranges have
been in the water the required time; then
cut the oranges into small pieces. drain them
well, put in some fresh water Dust enough
| TO cover them, add sugar in the proportion
OF halt pound TO one pint OF water; when
they have rolled in this until they are ten
der add the pulp, etc. let them boil then for
! ten minutes, after which they are ready to
be put away in cans. Instead OF cutting
the oranges into small pieces you may chop
them very fine.
Begin with Soup.-No doubt in many fam
| lilies the prejudice against soup has arisen
| from the fact that il is usually prepared and
| served in large quantities, instead of, as at
| the tables OF the rich, in smSll portions,
though many kinds would furnish in them
selves substantial meal for a growing child.
| At any rate the advantages of commencing
| dinner with soup are manifest in the saving
| of the meat bills, and economy practiced ia
| utilizing scraps of all kinds fo- the making
| of soup, and the comfortable sensation ex-
| perienced after a little has been taken; for
| let any person who feels. as the saying goes,
"too hungry to cal" swallow & few spoon
| fnls of soup, and the feeling of exhaustion
will quietly pass away. Indeed, a we'll
known authori y has said that nothing tends
| more to restore the tone OF the stomach and
make easy digestion than little soup.
Lime Water for Burns.-The resdiest and
most useful remedy for scaids sad burns j:
sD embrocstOn of lime water and lin5esd
! oil. These simple agents combined form a
thick, cresm-like substance, which effectn
ally excludes the air from the injured part;
and allays the Inflammation almost in
staDtly. The mixture may be procured II
the drug stores, bat if not thus accessible
slack lump OF quioklime in water, and a!
500 as the water is clear mix it with the OF
| and shake well. II the case is urgent uss
boiling water over the lime, and it will be
come clear in five minutes. The prepare
ticn msy be Kept ready bottled in the house
and it will be as good six months old q
when first made.
Hard Gingerbresd.-Oue cup OF molassss,
one cup OF sugar. one. half cup OF milk, one
half cup of butter, one-hslt cup of lard,
little salt, one egg, scant teaspoonful o
ginger and q beapiDg teasp0onfQl OF sale
| rdLu5. MIX quite naru. tNOll out, cut IL
cakes to suit your pan, which should be
shallow one. Have your oven hot when yOJ
put your bread in, bat be careful not I:
burn it Sometimes you may put in on
tesspoonful OF cream of tartar, bat it is no
necessary.
Wall Paper on Wood.-To make wal
paper stay smoothly upon an Unceiled wall
FIRST cover every crack with strips OF oil
sheetiDg or similar stuff torn into strip
| wide enough to cover the crrck completed
and adhere well to each edge. When this
dry, then paper. The expansion and cen
| traction of the lumber will so on sll tn
| same, but behind the cloth, so that it will Il
no way interfere with the wall paper.
Carrot Soup.-Cut up some carrots yer
fine, put into pot with either small piec
OF raw beef or the bone remaining from
roast leg of mutton, two or three onions, on
| tuInip, pepper and salt Boil for tire
hours and then put through a colsnder @
sieve. Make this the day before il is wsnte
and rewarm. Potato soup is excellent mad
in the same way, only substituting potstos
for the carrots and adding one carrot.