The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-06-17

to peel; cut each tomato into thick slices,
but do not separate the slices, so that the
appearance of whole tomatoes may bs pre-
served. Place them upon ice to become
thoroughly chilled. just before the salad
is to be served, arrange them upon a bed
of crisp lettuce. and put spoonful Of thick
MayoDnaise tauce upon each. This is de
licious salad.
Strawberry Short. Cake.-0ne quart of
flour sifted dry, with two large teaspoonsful
of baking powder; one tablespoonful of su-
gar and little salt Add three tablespoons
ful of butter and sweet milk enough to form
soft dough. Bake in a quick oven, and
when partially cooled split open, spread with
butter and cover with layer of stta " berries
well sprinkled with sugar; Law the other half
On top and spread in the same manner.
Pineapple Padding But er q pudding
dish ard line the bottom and sides with
slices Of stale sponge cake pare s9d slice
THU q large pineapple, leaving out the core;
place in the dish first a layer Of pineapple,
then OF cake, until all is used up; pour in
iesCupful OF water, lay slices Of cake which
have been dipped in cold water on top, cover
the whole with butteTed paper and bake
slowly for two hours. Grated pineapple is
equally good.
Outlets with Mushrooms.-Fry nicely some
veal outlets, seasoned with pepper and salt
ard dressed with beaten egg and bread
bits of veal, carrot, little onion, some
parsley and sweet herbs and pepper AMI salt.
Let these things boil for an hour, with pint
Of stock; strain. add tablespoonful OF but
ter and one of -four to thickeD; simmer two
dozen fresh or preserved mushrooms in this
sauce until done; add few drops of lemon
in ce and serve on platter with the outlets
arsp ged in a circle around them.
A nice way to vary the ever welcome
chocolate cake filing is 10 use the whole egg
in its preparation. Take fivsitablespoonfuls
of grated chocolate, one cap Of sugar, one
egg, not beaten, but mixed with the sugar
and chocolate; thin with about two tea.
spoopfuls of mild; cook for about five min
utes by setting the basin in whibh you have
mixed il into saucepan of boiling water:
stir it constantly TO prevent burning This
Is q sufficient quantity to cover a cake of
three layers of medium size; favor with va
nilla.
! Every kind of vegetable intended to be
eaten whole should, when put to boil, be
placed at once in boiling water, and never in
tepid or cold. But, in the making of soup or
where puree or pulp is desired, the veget'
able should on the contrary be put on in cold
water and allowed to come gently to a boil.
| The reason for this is that where boiling is
commenced from the moment the vegetable
is immersed in water, the alb1men of the
| vegetable Is partially coagulated near the
| surface and serves to retain the virtues of the
vegetable, while, as in making soup. when
the heating is gradual the albumen is slowly
dissolved al actually mixes with the water,
so adding greatly to the nourishing proper
ties of the soup.
An old-fashioned and most delicious way
| to preserve strawberries is to scatter sUg Al
over the fresh berries; sprinkle them bounti-
| fully with sugar, as If you were to serve them
| at the table; let them stand two or three
| hours, then drain of the syrup which has
formed; LET it boil up for two or three min
utes put the berries into it, and let them re-
i main there until they ale thoroughly
sCal6ed; then remove the berries, draining
them, spread them on plates, and set them
| where the sun and wind can fad them.
| Bring them in at night, and set in the oven
If this is warm. two or three days will harden
them sufficiently 50 you can put them away
in glass lars, sprinkling little dry sugar
| over each layer. Cberriea and plums may
he prerared in the same way, and IL any
syrup Is left in the kettle it may be boiled
until thick and poured over the fruit after
that is on the plates.
Fresh Salads-Fresh salads ought not tt
| lie long in water; the withered only LONG
enough to crisp them. The outside leaves
are thrown away; the inner ones parted, well
| rised and examined, and, if necessary, plunged
into salt and water for few minutes, which
will quickly free the leaves Of any insects
that msy cling to them. They may then BIZ
thrown into colander or salad basket Il
drain, and then into napkin held by it
four corners and shaken lightly until it ab
serbs the water hanging ABOUT the leaves
Handle the salad as little as possible in cut
ting. Do not mix it with dressing until the
moment OF serving, and then it is usual tt
put the liquids at the bottom of the bow
and stir it up just before serving. Salads o.
fish, meat or potatoes are better made hal
an hour before they are used, exec 2ting sucl
"a are mixed with leaf salad. Let chives o.
onions be handled apart when used, no
mixed in, as go many object TO the flavor.