The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-09-17
HOUSEHOLD HINTS.

A Broiled Breast of LRmb-Take breast
of lamb. trim it neatly. taking out the ten
cons and tying the joints together. Then
put half of q carrot, half of = turnip and
good-sized onion (al thinly sliced) into
steWpaB, adding a couple OF bay leaves, q
little parsley and thyme half an ounce of
salt and three pints of water, in which have
been dissolved three teaspoonfuls OF john
ston's fluid beef. Now put in the breast of
lamb and set the saucepan where 1t may
simmer until the meat is tender enough for
the bones TO be drawn out easily. Then re-
move it from the stewpan, Withdraw the
bones, season the meat with little salt and
pepper and press 1t between two dishes
placing a weight upon the top, and allow it
to stand until cold. When wanted for the
table, cut the meat into convenient slices,
brush them over with egg and bread crumbs,
and broil them over a bright fire to a nice
yellowish brown on both sides. Now dish
them daintily, and serve with good brown
gravy and tomato sauce.-The Caterer.
To Preserve Peaches WhoIe.-In select
ing your peaches for this purpose take those
which are not too ripe, and be sure that they
are perfectly sound and free from specks.
Wipe them of carefully and place them in
deep vessel with enough boiling water to
cover them. Cover the vessel tight enough
TO prevent the steam from escaping and al
1OM lnC pcttCACS " ICAAdAl III IL 1Of llICC-
quarters of an hour, until the water becomes
nearly cold. Then lift them from the water,
being careful in the operation not to bruise
or break them, and lay them IN single layers
upon a perforated tin or colander. When
thoroughly drained drained peel and place
layer OF them in broad-mouthed glass jar.
Over this layer spread thick covering of
sifted loaf sugar. Alternate the layers of
peaches and sugar until the jar is filled, re-
membering that the layer on top should be
sugar. Do not stintsthe sugar, but see that
each layer covers the fruit completely.
When filled seal the jar at once, making it
as nearly alright as possible, and set it away
in a dark place that is cSol and perfectly
dry.-The Caterer.
Pickles.-Pickles ought to be kept in a dry
place, and the vessels most approved of for
keeping them are wide-mouthed glass bottles
or stone jors having corks or bungs which
must be fitted in with linen and covered
bladder or leather. White VINE vinegar is
the best for pickles, and it is essential to
the excellence and beauty of pickles that
they always be completely covered with
vinegar.
Peach Cakes.-Peach short cake is as good
as strawberry, "if you only think So" as the
dry goods salesman said when he offered blue
cashmere to the woman who asked for green;
and sliced peaches between layers of cake
are very nice, especially if eaten with whip
ped cream.
Peach Jam.-Take the desired quantity of
fully ripe peaches. Pare them, take out the
stones and cut them into quarters. Put the
quarteTed fruit into an enameled preserving
pan and set it over the fire. stirring the con-
tents continually until they become perfectly
soft Then rub 1T through a sieve to take out
the Jumps. If any of these remain beat the
pulp we'll until the mass is thoroughly
smooth. Then to every pound Of the pulp
add pound Of sifted loaf sugar. The peach
pits should then be added. using about one.
fourth of them, having them blanched and
brushing them we'll before putting them in.
Now put the pan and contents on a brisk
FIRE, stirring and skimming constantly. Fiji
teen minutes will be long enough to cook
the pulp after ii commences to boil. Then
remove the jam from the fire, fill your jars,
cover tightly and keep them in a dry, cool
place.-The Caterer.
Stewed Tomatoes.-Take a dozen good
sized Pennsylvania tomatoes. Throw them
into scalding water for three minutes to start
the skins, then take them out, and after re-
moving the skins cut the tomatoes into small
pieces and put them into a broad bottome1
saucepan, or an ordinary frying-pan VII
answer the purpose. The object of having a
broad pan is that the juice may more quickly
stew away. Pour OF what Juice you can be-
fore putting the pan on the fire, and then
add the half OF moderate sized onion very
finely minced, and season to taste with salt
black pepper and little cayenne. Now sci
the pan where the contents may simmer
! three-quarters of an hour, or until the toma
toes are comparatively dry stirring them oc
casionally). Then stir in piece of good
butter the size of walnut, and they arr
ready to serve.-The Caterer.
Fried Tomatoes.-Cut the tomatoes IL
slices without skinning. pepper and sal
them; then sprinkle a little hoar over then
and fry in butter until brown. Put then
on a hot platter, and pour a little cream int
the butter and Juice. When boiling ho
pour over the tomatoes. This dish is very
nice served with birds.
Egg Plant.-Peel and cut in slices the pur
| pie kind; sprinkle with salt and pepper anC
| let drain on a tipped plate for three-qusrter
| of an hour; make in light batter with ont
egg, -four and little water; dip 1ae slice
into it and fry in butter or lard. Eggs an,
cracker may be used instead OF the batter
! Or peel the egg plant, boil till done, ther
/ pour off the water, mash fine, add pepper
| salt and butter to taste; put in shallow pud
| ding pan, and over the top place thict
| layer of crushed cracker. Bake half an hou
| in a moderate oven.