The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-04-22
HOUSEHOLD HINTS.

Buttered Omelet.-Mske a thick square OF
butteTed toast, buttering it we'll on both
sides and cutting 1t into four or six pieces;
let il stand before the FIRE to keep hot, but
not sufficiently near to dry it up. Break
thee fresh eggs into a stew pan over the fire
both yelks and whites, having previously
melted in 1t piece of butter the size OF
walnut; add little salt and a tablespoonful
Of cream or good milk; stir it rapidly over
the fire until il begins TO thicken; then take
II of and beat it until quite smooth; set il
on the ire again, snd keep stirring ii until
it is very hot and thick. With spoon hs4p
this lightly up on to the square of bUttered
toast which has been keeping hot before the
FIRE, making it stand as nigh as possible,
Serve instantly.
Puff Paste.-Take two pounds OF the finest
pastry -four and the same weight OF fresh
butter. Werk the butter in napkin until
it is veil freed from water Place the hOnr
on the pastry slab in heap, make hole in
the middle OF it, put in it the yelks of four
eggs freed from the spsck, two pinches OF
salt the juice Of half a lemon and the fourth
part OF the butter cut up in very small
pieces; WORK the paste as quickly as possible
With the fingers OF one hand, adding as
much tepid water as will make the paste
smooth and OF the same consistency as the
remaining one and half pounds OF butter.
Beat the latter out into lat. square pieca
an inch in thickness; roll cut the pasie to
four times the size of the piece OF butter,
lap this In the center of the paste which you
fold ever on each side and roll out again to
three times its original size, then fold over
two sides only OF the piece OF paste and reu
it out again as before. Repeat this opera
ton twice, cover the paste with a wooden
cloth and let il rest for half an hour Toe
operation of rolling out and folding up the
paste is called giving turn" After the
paste has rested two or more turns are to be
given TO it and il will be ready.
Toad in the Hole.-Nix one pin. of -four
aud one egg with milk enough TO make q
batter like that for batter cakes; add a
little salt; grease sh we'll with butter, put
in laub chops, add a little water, with pep.
per and salt, pour batter over it, and bake
for an hour.
Cabbsge Fried with Cresm.-Chop quart
OF cold boiled cabbsge. fry il fifteen minutes
with sufficient butter to prevent Burning,
season it highly with pepper and salt, and
stir into it halt cupf0l of cream or OF milk
With tsaspoonful of fi0ur mixed with il;
let 1t cook five minutes longer, and serve it
hot.
Hard Money Cake.-Gold Part: Take two
cups of sugar, q scant cup of butter, aud
work together to cream. then add the yolks
Of eight eggs, four cups of -four and one
tablespoonful of corn starch; one cup of
sour milk. with teaspoonful of soda in it,
added the last thing, except the favor, which
Take two cups of sugar and one OF butter,
four cups OF -four and one tablespoonful OF
eorn-starch, the whites of eight eggs, one
cup OF sour milk. teaspoonful of soda;
favor with almond or peach. Pat in the
baking pan, alternately, one spoonful OF
gold and one of silver.
Poor Mans Fruit Cake.-This cake is ex-
cellent as well as economical. Take one and
a half cups of brown sugar, two cups of -four,
one OF butter and one OF chopped ralsins,
three eggs, three tablespoons OF sour milk,
half teaspoon of soda, half cup OF black
berry jam. Mix the sugar, butter and eggs
together first. then the -four and milk and
fIuit. Bake in a moderate oven.
Moonshine.-This desert combines pref
ty appearance with palatable flavor, aud is
good substitute for ice cream. Beat the
whites OF six eggs in broad plate to very
stiff froth, then add gradually six table.
spoons OF powdered sugar. beating for not
less than thirty minutes; then beat in about
one heaping tablespoon Of preserved pc aches
cut in tiny bits soft, ripe, fresh fruit is bet.
ter If you can get it. or some use one cup of
jelly. Set on ice until thoroughly cooled.
In serving, pour in each saucer some rich