The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-02-18
HOUSEHOLD HINTS.

Apple PuffS Fried in Butter - Take ten or
twelve apples according to sizs, six yelks of
eggs, halt pound of white sugar, two
lemons with their peel and Juice. Peel aud
core the apples which must be qusrtersd
and boiled in a very little water, tender
enough to beat up; il Is still better to put
the apples in a jar, closely covered, and
place the jar in a saucepan of boiling water,
adding no water to the apples. When they
were cool, stir in the eggs, lemon and sugar,
put back again into the jar aud boil until it
seems to thicken; then pour it out to cool,
add few bread crumbs, make into small
cakes, soak in butter and fry a nice brown
in hot lard. This is particularly nice way
Of serving apples.
Beef Croouettes. -Mince finely a pound
and half Of cold roast beef and mix it with
a bunch of savory herbs, shaIlot aud an
anchevy, all Of these cut up fine. Season
with pepper and salt and put all the ingre-
dients into a stewpan; add a half pint of
white sauce and allow them to stew for q
few minutes. Then stir in the yelks of three
eggs, and let 1t stand until the eggs are set.
Then spread the meat out upon dish, aud
when il becomes cold cut ii into pieces and
roll these upon board strewn with bread
crumbs, giving them round. oblong. or
pear shaped form, as may be fancied Coat
the croquettes over with beaten eggs then
fry, in lard, or mixture of lard and Lucoa
cream oil, being careful that the frying ma.
J6rldi Is DOlllQg not HleQ tue crOQueLL6S are
put in. When done to golden brown color,
take them out, drain them, garnish with
parsley, and send to table with Italian or
other desired sauce, served in & tureen sepa-
rate.-Caterer.
German Pancakes, or Fritters. Beat six
eggs separately TO a froth; add the yelks to
three pints of sweet milk, and season with
small feaspoonfal OF salt and a tablespoon
full of sugar; stir in three SINE II cupiuls of
-four but only enough to make a very thin
batter; lastly, add the stiffiy beaten whites
OF the eggs. Put a tablespoonful Of butter
INTO a hot spider, and. when melted, but not
Drowned, pour in enough batter to cover the
bottom OF the spider thinly. When cooked
through, do not turn il over, but sprinkle
white sugar over it, and roll it up in shsoe
of VienDese FOL. Cook all the batter in
this way, keeping each cake hot in the oven
on platter. Serve wi1h butter-and-sugar
sauce, favored with wine or whisky, or with
beaten cream and sugar.
Squirrel or Partridge Pie.-Parboil the
game in Just enough water to cover them,
for fifteen minutes. Line q pudding dish
with pastry. and put in the meat seasoning
it hie hly with pepper and salt, and lay slices
of hard boiled eggs over the top layer Of
meat. Strain the liquor the game was boiled
in. Take a piece of butter the size OF an
egg, and cut il into small bits, and roll it in
| flour, and put all over the top OF the pie.
pour in the broth at one side. Cover with
nice pastry, and bake in the oven three
| quarters of an hour. When it is done, cut a
hole in the top to let the steam escape; and
when it is cold close 1t with an ornament of
pastry. Serve hot or rold.
Truffled Turkey.-Takea plump and young
hen turkey, weighing about ten pounds,
| and let it also be fresh killed Then select 8
| pound and a half of sound truffiss, washing
and cleaning them thoroughly to rid them
/ of an earthly or gritty substance. Cut q
pound OF truf1ies into balls from an inch to
an inch and half in diameter. Weigh the
trimmings and parings and pound them to a
| smooth paste. Then take an equal weight
of fat bacon, cut it and pound it until
smooth; mix it with the truffls paste, and
season the whole with salt and pepper.
Now blend the mass together. and when per-
fectly smooth mix the truffle BALLS with it,
and stuff the turkey with this forcemeat.
The turken should hang for at least week
longer would be better, II the
weather In cold enough. To roast
the turkey cut thin slice of fat bacon and
lay ii upon the breast and over the bacon
lay q piece of buttered paper. Then place
the bird before clear fire, remembering
that roast turkey Is not apt to be injured
by too much basting. When done, serve
hot, with or without truffie sauce. IL the
latter is preferred. make it as follows: Put
half dozen finely minced truffles into q
saucepan with some good butter; sec the pan
over the fire, shaking it frequently, for ten
minutes; then have dissolved in half pint
OF boiling water two teaspoonfuls OF hdid
beef. Pour this into the pan with the
minced truffes, seasoning With pepper aud
J salt to tast, and then add glass Of native