The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-04-15


OF light brown cclor.
Roast eveetbreads-Boi sweetbrea1s,
trim them and dry them, then dip in egg
and bread crumbs; brown before the FIRE or
in the oven; put good, clear gravy under
them and gsrnish with watercresses.
SEeetbreads Liver and Heart,-Parboil
them and let them get cold, then cut them
about en- inch thick. Season with salt aud
DC pper and dip them into the yelk OF an egg
and fine bread crumbs; FRY them light brown.
When removed from the frying pan make
gravy for them, adding, il you like, spices.
Lemon Jelly.-Dissolve one ounce of good
gelatine in about half pint OF water. let IL
stand two or three hours, then place IL 10 q
saucepan with one pint more OF water. the
Juice OF three lemons, the rink OF two (cat
very thin J, and rather more than one-Quarter
p. ind Of losf sugar Let 1t boil i've minutes,
strain through sieve and place in mold
for the next day.
Indian Pudding One quart OF milk, one
pint of yellow Indian meal, three eggs,
three heapiDg tablespOonfuls OF sugar, one
tessl O3nful of salt and half pound OF beef
suet, chopped very fine. Said the muk.
and while boiling hot stir in the meal and
suet with the salt. When cold add the yelks
of the eggs. beaten light with the sugar, and
| then the whites. Dip your pudding bag in
/ hot water -four 1t, and fill half full with the
/ mixture, as ii will swell very much. Boil
/ for five hours. and eat very hot with sauce.
/ Raisins may be added.
CaunelCn of Beef-Chop half q pound OF
lean cooked beef fine; rub smo 9TH in q
/ tar half pound OF Jaw iat bacon or ham fat;
I CRATE the yellow rind OF one lemon; mix ali
| these In gradients thorous hly press them to-
| gether in the form OF q roll, wrap them we'll
! in bUtiered paper without breaking the roll,
and serve il either on q bsd OF parsley or le.-
tuce, with half pint OF brown sauce or
meat gravy.
Jellied Veal.-Take knuckle OF veal
wash it nicely, pnt in rot with water
enough TO cover it, boil 1t slowly for two or
| three hours, then take out all the boue-oe
sure 10 pick out all the little op9s-cut the
meat into smsn pieces put it back in the
| LIQUOR, season 10 your taste with pepper salt
and ssge, let il stew away until pretty dry,
turn il in an oblong dish, or one that will
mold 1t well TO cut in slices. A nice relish
for tea.
Peivrade Sauce. Chop and fry brown in a
tablespoonful of butter one carrot, one
onion and one head Of celery in small bits
! put them over the FIRE with two slicse Of
fet bscon cut in hslf-iDch dice a sprig of
every sweet herb available except sage, q
blade CT mace, ten peppsrcorns, sorig OF
parsley, bsy leaf, two glasses OF wine, or
one OF vinegar, and reduce the liquid one
hall By rapid boiling; then add a teacupfui
oil gravy, broth or boiling water; heat aad
use.
Purte Of Cslery.-Wash some large siz sd
celery sticks, cook them until quite tender in
bolliIg salt and water. When done take
out, drain of ali moisture, aud pass through
ha sive into a basin for use Melt one
ce Of butter In stew pan, add the cele-
?, ice. salt to taste, q tablespoonful OF
hoGi and two OF thick double cream; q
pee ! sa2ar the slce of g nut aud LITTLE
stock hould be necessary. Simmer the
vi ole U4tI thoroughly heated through I'D
tbickt nso. Serve garnlshed with sippets
rried in butter, or, II preferred, on Ices Of
cold beef or mutton, ainly drilled. The
p, Tfection of a well-conc7cted puree lies in
it, extreme sofIness on the palate. To in
sure his it is often advisable to add some
fnt ]! -sifted bread crumbs to the alseady
cookt vegetable before ii is passed throUg1
thu sive, and work it through together
which does duty for, and proves a more e.,
fcient agent than the -four for oil thicken
ing purposes. Cream should always be uss'
there is nothing for its substitute. Sugar
should likewise never on any account, b,
omitted from puree, either in lesser Of
grated degree, according to the tsste of tn
consumer, Tor 1t helps III no small measure
TO soften It.
Chicken Soup.-To make chicken soup
allow q quart Of cod water to each po1nC
of chicken. and set it where it will hea
slowly, not letting it boil. for two hours AND
then keep it boiling slowly for four hours
! Turn it into large dish with a Tablespoonful
} Of salt and let 1t remain all night Skim OF
J the fat, stIa'n the broth, season with salt anC
! pepper, and let it boil half an hour. Thsr
strain II and boil IN tablespoonful o
, iced parsley. Scald cup OF milk and
very small lump Of soda and stir into it
J tablespoonful of corn starch wet with cole
milk. When it is cooked pour it into dist
with two beaten eggs, stir them together
} and add cupful of the boiling soup. Their
remove the sour-keItle from the fire, adj
this mixture to it and let it stand tire
min utes.
AIexsr dra Cake. Take quarter OF poun
! OF butter, quarter OF pound of powdeTe
! sugar, three eggs; beat the butter to q cream
.. add the sugar and one by one the eggs, go
on beating with the hand; add any f1ayorin
preferred. In another BASIN have read
seven ounces of -four, five ounces of sultanas
two ounces OF candied peel cut up small
and one and quarter ounces OF Valencia al
moDds, blanched and cut. Put this dry mix
ture lightly to the other beating all the tim
till thoroughly mixed. Butter a cake mold
and, if plain one. line il with paper cut I
BIT the bottom and sides, and brushed over o.
the side next the cake with fresh salad oil
, bake one and a half hours, at first in q no
oven till Ii has well risen then slacken tn
heat or remove 1t to cooler part. Whe
finished, try it in tbs centre with a brigh
skever; if thoroughly done the skewer wi
remain bright when drawn out Take
from the mold while hot, and place it on
sieve turned upside down, to allow the stear
10 escape on all sides. This will insure ia
hghtness OF the cake. The directions ia
baking apply to all cakes in tins.
Mock Turtle Soup.-Take the liver an
lights CT q sheep cut the former in sma
pieces, add fCur9uarts water, half p1ua
, OF barley, two onions, one carrot, head {
celery, some whole pepper and allspice
,, blade of mace, twelYe cloves, little thym
I; and hay leaf and the grisly parts cut eff th
, head. All to simmer tog'ther bsfoEe th
,, head Is added, then boil il until the mts
, ! will shake off the bones. Take up the hea
and strain off the soup; next day remove th
fat and thicken with little -four and bu
,, ter and browning; add two Tablespoonful
. caisup; cut part OF the tongue and jaws int
small pieces, ard put them into the turee
before dishir up the soup.
, Farm NOTES.