The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-11-18

tie closely and simmer for bali an hour;
pour in the milk and boil ten inmates. Serve
very hot. 1t is an Improvement TO add Fifty
salt oysters with the milk.
!. Oysters are not only nutritious, but whole
some. especially in cases of indigestion. IL
is said there as no elementary substance,
not even excepting bread, that does not pro-
auce indigestion under certain cream
stances but oysters, never" Oyster Juice
promotes digestion. By taking oysters daily
indigestion, supposed to be almost ircuTa-
bic, has been cured; in fact they are to be
regarded rs one of the most healthful arti-'
cles Of food known to man. Inyalids who
have found all other kinds OF food disagree
with them frequently discover in the oyster
the required aliment. Raw oysters are high
lY recommended for hoarseness Many of
the leading vocalists use them regularly be-
fore concerts and operas; but their strongest
recommendation is the remarkable whole
some influence exerted upon the digestive
organs.
Lemon Jelly Custard.-A most delicious
and delicate desert is made in this wise Put
one box or two ounces of gelatine to soak in
a little cold water for an hour. Then put
three pints of cold water in a saucepan on
the fire, with the thinly-pared yellow rind of
three large or four small lemons and the clear
juice of the same, also one coffee-cup of
sugar. When brought to boil remove the
simmer for five minutes and pour into an
earthen dish TO cool. Then make boiled
custard of one quart OF milk, one coffee-cup
of sugar, little salt and vanilla favoring,
and the yelks only OF five eggs. Set this
away TO cool also. When ready TO serve cut
up the jelly. which should be quite stiff,
into small squares, or dice, pat into your
desert dish and pour the boiled custard over
it. The colder il is without being frozen the
better. The top may he frosted with the
whites if desired. The jelly alone, made more
acid by using less sugar. is very agreeable
and appetizins to inv lids-easily digested
by very weak stOmachs.
Scrapple.-New Workers can procure the
genuine Philadelphia scrapple by sending
to some personal friend and having it ex-
pressed from there. That is about the only
reliable way 10 get it, for most of the scrapple
sold in New York is made in or near the
city, and will not stand a comparison with
the genuine article. Cut in slices about one
quarter of an inch thick, dredge the
slices with fine meal, and fry crisp
in liberal quantity of smoking fat. Some
prefer it fried plain in very little fat, and
Drowned nicely on both sides. TScrapple is
made thus: Select young pigs head, slit
the ears and clean them, and the mouth
thoroughly. remove the eyes, cut out the
tongue, scald and skin it. Put the head
into three gallons of cold water and boil
slowly until the flesh is easily removed from
the bones. Remove the scum; take out the
head and reduce the meat to mince, return
ii to the liquid and season moderately with
salt and pepper: mix together teaspoonful
thyme, and add to the meat Mix together
quart each of Indian meal and buckwheat
flour, and add il slowly to the liquid, stir
ring as in the making of ordinary mush
Should the fire be too hot remove the pot to
the back OF the range, where it will boil
very moderately for half an hour. Stir until
ready to pour into creased pans, where it is
10 remain until solid. Should the water
have evaporated too much, all of the meal
may not be required; and, on the contrary,
you may require more meal if it has not
evaporated sufficlently.-The Cook.