The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-12-03
HOUsEHOLO HINTS.

HOUSEHOLD HINTS.
Roasted Turkey.-After removing the
feathers and cleanly singing the bird, break
the leg bone close to the foot and hang 40
the bird and draw ont the strings from tue
thigh; make q slit down the back OF the neck
and take out the crop, then cut the NECK
bone close and after the bird Is stuaed the
skin can be turned over the back. Cat
sround the vent making the opening as
small as possible, and draw carefully, taxing
care that the gsll.bsg and the giZEard are not
broken. Open the gizzsrd, remove the con-
tents and detach the liver from the gall.
bladder. The liver, gizZsrd and heart, II used
in the gravy will need 70 be boiled an hour aud
q half and chopped a. fine as possible. Wash
the turkey and wipe thoroughly dry in
side and out; then ill the inside with stuit
ing and sew the skin of the neck over tbs
back. Sew up the vent, then run a long
skewer into the piniOn and thigh throuA
the body, passing il through the opposite pin
ion and thigh. Put 8 skewer in the small
part OF the leg, and push it through, Pass
string over the points of the skewers, and lib
it securely at the back. Dredge with soEr,
covering the breast with buttered white "a.
per; put IN the oven to roast haste often,
mist with butter and water, afterward Win
gravy from the drlpping-psn; not too hoi an
oven. A turkey weighing eight pound re-
quirss two aud q half hours to bake. Stew
to make gravy, with a few spoonfuls OF drip
pings and very little -four Some sauce 81
slightly acid taste, as currant, apple or ran
berry, usually accompanies roast TURKEY;
Chicken Pie.-stew chicken till tender,
season with One-Qusrter of a pound 0. outssr'
salt ard pepper; line the sides OF a ne disa
with a rich crust, pour in the steEG chick-
en-, and cover loosely with crust hrst cut
ting q hole in the center. HsviS ready g
can of oysters, heat the liquor, thcken with
little -four and water, and seasn "ltn salt,
pepper and butter the size Of sregg. When
it comes to boil, pour it over the oysters
| and about twenty minutes befre the pie Is
done lift the top crust and putnem IN
Parsnip Stew.-Three slice OF salt pork,
| boil one hour and a half; dspe I'VE large
| parsnips cut in quarters lngthwise, ada 70
| the pork and let boil One1aii nour; then ADD
few potatoes, and let q ooiI toeetaer until
| the potatoes are soft; 80 nu.o III tne kettle
/ should be abou cu4oi "nea ready 10 take
| of.
| CABBAGE galad.-Cut the cabbage very fine,
/ anj mt into a diS in layers with salt aud
nsDpsr hotTaen Then take tive pesspoonfuIs
- bntter tv1cd sugar, two OF -four, two [
! mustard. OF cup OF vinegar, snd one egg.
| SIR ali to~tser, and let It come to a boil 90
,ba stow Dur il het over, and mix we'll
u;'b re cabbage; cover up.
Rssed milan Padding.-For a two-quart
nnSdipg usi two teacups of meal; moisten
lie meal nth cold water; add one table
I spoonful o. batter, two teacups OF sugar,
| ore cup ofraisiDS, three eggs well beaten BE-
fore aodini snof Jill mp with sweet milk;
bake slow hall an hour or more.
| Masbcd POtatoes.-Steam or boil potatoes
| untssCftn sailed water; then pour over it
| CO pint boiling water: pour over tho
l~Ter arr let them drain perfectly dry.
sprinkle nth salt and mash, have ready
some botmilk or cream in which has beeu
melted apiece of butter; pour this on the
DO stoes, and stir UuIil white and very light
Doughnuts.-Thrse eggs, one cup sugar,
PIEt on new milk, salt, nutmeg and -four
enVieh 70 permit the spoon to stand upright
IN lhe mixture; add two teaspoOnfuls bak-
ing powder and beat until very light; drop
9y the dessertspoonful into boiling lard.
Lheae will not absorb q bit OF fat, and are tine
isas' pefniei0us OF the dOughnut family.
Sliced Apple Pie.-Line pie-pan or plate
WIN crust, sprinkle with sugar, Ill with tart
sppieS sllced 'srY thin, sprinkle sugar and q
few small bits of butter and a teaspoonfuI OF
water, or not as you please-it depends
upon the juiciness of the apples-dredee in
Hour, cover with the top crust, and bake
about three-quarte-s of an hour; allow four
or i've tablespoons Of sugar to one pie. Or,
lire pans with crust, fill with sliced apples'
put on top crust and bake; take OFF top crust
put In sugar, bits of butter and seasoning,
replace crust and serve warm. IL is delicious
with sTeetened cream. Crab-epple pie If
made OF the ''Trsnscendents," will fully
equal those made Of larger varieties OF the
apple.
Hickorynut Cake.-one. half CUP of but
Ter, Two cups of sugar abd four eggs. beaten
separately; three cups ef -four, one-half cup
OF sweet milk, two teaspo0hfuls of baking
powder, two cups of hickornut meats
minced, one teaspOOnful extract Of vanilla.
Boiled Turnips.-Use a separate saucepan
for them. II when done they appear soft
and full Of water, put them in cloth AMI
squeeze the moisture out; then add little
sait and butter; teaspoonful OF sugar
makes them taste milder. Mash and dish
them. IL, however. they are very nice look-
ing turnips, slice them, but little butter on
them and pepper well, and then serve them.
An hour will bell them, unless they are
very hard.
Boiled Onions.--After taking off the outer
skin let them soak in cold water for a couple
OF hours, or longer II you like them mild;
let them be cooked in boiling water which
should be pretty strongly sailed; drain OFF
the water as soon as they are almost done;
tnen let them simmer "a milk until quite
ter der. add a good bit OF butter pepper and
salt
Roast Spare Rib.-Take a nice spare rib
with part of the tenderloIn left in season
with salt and little pepper; sprinkle with
summer ssvory; put in o pan with little
water; haste often, and roast until nicely
Drowned and thoroughly well done.
Apple Ssuce.-PAre and quarter nice stew
ing apples; pat IN baking dish aud cover
with sugar; add bite OF lemon peel IL liked !,
put plate over the dish and set into q pan
having little hot water in the bottom, aud
place in q hot oven. Bake until the pieces
are clear and tender.
Cranberry Sauce. - Pick over and wash
the cTanberries and put in the preserving
kettle with half pint OF water 10 quart of
berries; nov put the sugar-gran ulstsd is
the best-oD top OF the berries; set on the
fire and stir about half an hour; stir often to
prevent burning; they will not Deed strain
Ing. ard Will preserve their rich color cooked
IN this way. Never cook cranberries before
putting in the sugar. Less sugar may be
used if you do not wish them very rich.
FARM NOTES.