The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-12-31

prepared as for poultry. with the liver and
gizzard. Apple sauce is indispensable FOR
roast goose.
Roast Haunch of Venison.-Wash well in
lukewsrm water; then rub al over with
butter. Cover on all sides with q stiff paste
of -four and water and put down to roast,
pouring little water into q baking pan.
Now and then wet the paste to keep il FROM
cracking. Roast from three to four hours.
Half an hour before taking it up remove the
paste and test with q skewer to see ii il Is
done. Set down again to roast, and haste
every five minutes with claret and melted
butter. At the last dredge with -four, basic
with butter and brown. For gravy add 10
the liquid in the dripping pan a thickening
OF brown -four, . teasDoonful OF ourrant
Jelly, glass of clarst, pepper aud salt to
taste. Boil up and serve in boat.
Mince Pie.-This amt no new-faugied
kind of mince, but is the way my mother
made it, and it used to keep clear into
March. Always you remember that you
can't make good things without putting
them in. Take two pounds OF clean suet,
and pick it. If you don't want rich mincs-
meat, you can use half OF the suet. II your
beef IS the least fat, only take one pound Of
suet. Mince 10 fine, fine. Buy piece Of
shin of beef, and boil it tender in sailed
water, but not to rags; you want three
pounds of the cooked meat; mince that up.
Take eight sour apples and pare and core
'em, cutting them IN thin slices. Stone four
pounds Of Tsisins, and wash out clean three
pounds Of cuTrRnts. Mix together one
whole grated nutmeg, q shred of mace, a salt
spoonful OF ginger, six cloves ground, and
two pounds of brown sugar-C sugar-and a
hesping teaspoonfuI of salt. Stir il all up
thoroughly. Then, the last thing add q
quart of Madeira wine and tumbleIf1l Of
brandy. lit is too thick, which it ought
not to be-tbin it little with cider. If you
want to be ever so nice, put in some rose
water and pound of shredded citrOn.-Bob,
the Sea Cook.
Chicken Ple.-Cut up the chickens, and ii
they are old poll them fifteen minutes in 6
little water, which save to put in the pie;
make paste like common pls-crust and out
il round your pan or dish lay in the chick
en-, duet -four over, and put IN butter, pep
per and salt; cover them with water. roll out
the top crust quite quick and close the pie
around the edge; make an opening in the
middle with knife; let it bake rather more
than an hour. II you warm pie over tol
the next dag pour off the gravy snd warn
it separately, and add it 10 the pie.
Pumkin Pie.-Take a quart of rich
milk, scald it, and when it cools stir il
five eggs, carefully beaten, two cups o
pumkin, steamed or cooked in the old
fashioned way, with only water enough &
A P4ChNhS AAo DAAhAh61 Sih6OAf AAoCGs oto--o
mon and nutmeg to the taste, with absu
q cupful Of sugar and pinch OF salt Bea
| the whole together thoroughly and add 1
cup of cream, and stir 1t in carefully JUS
before pouring into the baking plates. Linz
| the pie-plates with rich paste, fill them Il
| the height Of three quarters of an inch, ant
bake them in g moderately quick oven Ill
| firm in the center.
| Sweet Potatoes.-Sweet potatoes requir
| more tine 70 cook than common potgtoe:
| To boiI-Ts re large, fine potatoes, wssl
clean, boil With skins on in plenty of water
but without salt. They win take at leas
| one hour. Drain off the water and set then
| for few minutes in tin pan before th
FIRE, or in the stove. that they may be vel
dried. Peel them before sent to the table
To fry-Cboose large potatoes, half boi
them, and then. having taken off the skins
| cut the potatoes in slices and fry il butte
1 or in nice dTippings. TO bake-Bske as ia
common potato, except give them longe
| time.