The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-01-21
HOUSEHOLD HINTS.

A dish which is regarded with favor Just
now is made by boiling some beets until
they are perfectly tender, then chop them
fine and mix with them an equal quantity
of stewed to matoes; heat them to the boil
ing point; season with pepper and salt and
a little lump Of butter; send 10 the table
very hot.
Apples that are too tart to make agreeable
sauce can be deliciously toned down by
adding about 8 third of the quantity OF
dates. Sweeten well and serve cold.
When roasting lamb or fowls, If you do not
like the flavor given by thin slices OF salt
pork or Of bacon, which are usually put over
them, take some hard butter, roll it IN -four,
and separate it into small Jumps and lsy
here and there on the meat This will give
richness and favor 10 the liquid with which
you haste them.
An excellent pudding is made in this way
Cut apples into halves, peel and core them,
put some dates or prunes from which the
stones have been removed in the place of the
cores; cover them with cold boiled rice,
moisten the rice well with milk and water,
putting in enough so that the apples will
not burn down on the bottom Of the dish;
bake In a moderate oven for an hour; cover
the pudding dish if there is danger of the
rice becoming too brown; serve with sauce
made of one wsll-bestsR egg, one pint of
milk, one cup OF sugar, little grated nut
meg or mace.
An excellent dish for plain home dinner
is made by steWing some veal IN til it is
tender, thicken the gravy with -four and
season with pepper and salt, and put in
enough butter to flavor it; then make q
nice crust-like biscuit dough; have it when
baked an inch and half thick. Put the
veal and gravy into an earthen pudding
dish and cover the dish with the crust. Bake
and serve hot.
Veal for breakfast is made appetizing by
cooking it in this way: Fry some thin
slices of bacon, then cut the veal thin aud
fry it in the bacon fat. Just before taking
the veal out OF the fryine.psn, scatter grated
bread crumbs over the shoes and let them
brown.
A very easy way to mold meat which is 10
be sliced for tea is to chop the meat very
fine, seaton with pepper and salt, and if
you wish for spices add them; add butter
also, or TRY" some suef, and add the fat
from it. Butter the inside of plain mold
press the meat into it very firmly, tie a cloth
over the top, having first scattered -four over
the clath; steam this for an hour. Then
set it away to cool. This may be served hot
if you choose, with nice gravy.
Potato omelet for tea is an agreeable dish,
and the 6sver may be varied that it will
seem like new dish even If it appears on
the table frequently. To large cupful of
mashed potatoes allow three esgs-you may
add four or five, but three will do nicely;
the yelks and whites should be
beaten separately, as they will be so
much lighter in that case; a teaspoon
even full of salt, half q tescupful of milk
and q very little slfted four-not more than
q heaping easpoonful-complete the ingre-
dients, with the exception OF the havoring.
Parsley chopped very fine may be used, or
lemon Juice, with little black pepper, aud
an audacious cook may add trace" as the
chemists say. of nutmeg. Heat and grease a
large saucepan and pour the mixture into it..
Brown 1t lightly and serve hot.
Chicken Mayonnaise.-Take as many
chickens az are wanted for the bulk of your
salad; boil then in bouillon until sufficient +
ly cooked; then take them out and remove
all the flesh, being careful to reject all bones
and skin. Cut into stable cubes and put
them INTO deep dish; season with salt,
pepper, oil and vinegar, and let them re-
main some hours in the pickle. Put into a
salad bowl about three times as much let
tuce as you have chicken, which latter pat
into the center of the lettuce, covering it
with Boyonnaise dressing, garnished with
bits Of lettuce hard-boiled eggs. olives.
cspeJs and beets, etc, cut in symmetrical
shapes.