The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-11-11
HOUSEHOLD HINTS.

Omelet with Cold Meat.-Almost any cold
meat-beef, mutton or chicken-may be
chopped fine, seasoned a little, spread upon
the Omelet before it is doubled together,
making very excellent dish and af1ording
variety.
Apple Cake.-0ne heaping cup OF sugar,
one large tablespoonful of butter, two eggs
half cup of milk, two cups of Hour Cor
enough to make a nice, thick, soft batter),
one teaspOonful of cream of tartar, half a
teaspOonful of soda. This will make three
layers, if the pan is not too large.
Filling for Layers.-Two large apples
tgreenlings are best, or any tapt apple); peel
and CRATE; then CRATE one lemon peel; squeeze
juice and CRATE the pulp; to this add one cup
of sugar and one white of egg; put all into a
tim cup and cook thoroughly: then spread
between cakes as jelly cake.-Home Farm.
Cranberry Sauce.-Pick over one quart of
cranberries; mash and put into a saucepan
with one cupful of water; stew slowly for
about one hour: if thick by that time, strain
through a celander; then sweeten with fine
white sugar. Place in q mold that has pre-
viously been wet with ice-water; let stand
until ready for use.
Small potatoes are very nice cooked in this
way: Peel them and boil in sailed water;
do not let them boil until they are soft.
Beat one egg and have ready some fine crack
er crumbs; roll the potato in the egg and
then in the cracker, and fry in butter until
light brown; turn frequently that the color
may be uniform; or the potatoes may be
dropped in hot lard. In this case cloth
should be laid over plate and the potatoes
should be drained for a moment in this be-
fore sending them to the table.
Ounce Marmalade.-Boi the ounces I'M
til they are soft: then peel them and rub
them through sieve or on a crater. To
each pint OF pulp allow one pint OF sugar,
| and boil for two hours stirring it frequent
ly. 1t is well to place the preserving kettle
where there is no danger of burning, but
where the boiling is continuous. The long
| boiling causes the color TO become rich
| red. An inferior marmalade may be made
| by leaving the skins aud cores and pressing
| through sieve, proceeding as above.
Sweet Apple Pickles.-Take seven pounds
| OF sweet apples; pare and steam until tender.
| Put them in a pan with three pnts of vine
| gar three pounds OF sugar and one-half pint
| OF ground spices in equal quantities of cloves,
/ cinnamon, allspice, tied loosely in a cloth,
| and cook them as you would preserves.
| When done place them i'm jar, boil down
| the liquid and pour it over them. If there
1 is not enough LIQUID to cover them nicely
make more strip in the same proportion
| The pickles murt be well covered.
| Ounce bread is delicious. To improve
1 the color allow one apple to every six
4 ounces. Boil the ounces and apples in
/ water until they are soft; then peel them
and remove the cores and press the pulp
through sieve. To every pound of pulp al
i low one pound of sugar. Clarity the sugar
and then put in the pulp, adding little
| finely-grated lemon peel. Boil until perfect
4 ly stiff. stirring constantly. Then place in
| mOlds or paper cases and cry i'm cool oven
| The bread must be stiff enough to cut in
| slices.
Orange and Apple Pie-Coyer a tin pi,
plate with puff pastry, and place a layer %
| sliced oranges, with the pips removed, OF
it. and scatter sugar over them. Then pu
| layer of sliced apples. with sugar ant
| cover with slices of oranges and sugar
| Put an upper crust OF nice pastry over the
| pie and bake it for half an hour, or unit
the apples are perfectly soft. Take the pi,
from the tim plate while il is warm pu
into china plate and scatter sugar over the
top.
Ounce Pickles.-Wash, peel, quarter anC
core the ounces. For seven pounds of tn,
fruit allow three and half pounds of sugar
half an ounce of whole cloves, half an ounc,
OF stick cinnamon, little white allspice
blade of mace, and one pint OF pure vinegar
Boil the quincess gently for fifteen minute
in just water enough to cover them; boi
the vinegar, spices and sugar together 10
five minutes: drain the ounces and pu
them carefully in the simmering strip o
vinegar, sugar and spice, and boil gently TO
five minutes; put into jars, covering as sooI
| as cold
| Spanish Cream.-Use one ounce OF ising
glass-the kind that comes in long piece
and is clear-one quart OF milk, four egg
| and sugar to taste. Dissolve the singlass il
the milk. Beat the yelks of the eggs TO
cream, with little sugar; stir in the Ills
solved isinglass; taste to see if it is swee
enough, then stir it over the fire until it i
just ready to come to boil. Remove ii a
once, and flavor it with vanilla or wine
froth. and stir them into the custard as sool
as it is removed from the fire. They will re