The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-05-13

role: 70 is made round, three inches IN
diameter sBd Two inches bigA, instead OF al
oval roll shape. When freshly baked shcs
is cut from the top of each one, the er1mb rs
removed. and the shells are bnttered and
flied with mushrooms cooked ss IL for gar
DithiDg, mixed with a becbamel sauce.
Finally minced parsley is sprinkIed over tho
tops. They should be served quite hot.
Fresh mushrooms are required for this dish.
Spinach.-Well wash four pounds spi zach;
have q saucepan of boiling water aud a
handful Of salt, and TO every gallon of water
q small tesspoonful OF carbonate of am
moniS; when poiled tender drain thoroughly
and chop very fine; put into saucepan
with little butter, pepper and salt. Serge
On 4 hot oisb with Elk posched eggs.
Egg Pie.-HaId boiled eggs tasle good a.
any tirOe, but never so we'll as when, like the
four aud twenty blackbirds, they are in
pie. Boil dozen eggs hard, and, whea
cold, she'll aud slice them and put them in
layers in buttered pie dish, alternating
with butter, bresdcrumbs, pepper aud salt,
and covering them with this niixtur1 Add
a eDpful of cream and bake to a brown.
Lsce Bed Furniture.-Lsce coveriets and
pillow covers should not be rinsed IN "blue
water" when washed, bat dipped in very
weak cold coffee. They should be made
very wet wrung very dry in a patent
wringer. and dried with the greatest quick
they will look like symphony in yeilows.
Salt Fish Souffis.-Maah eight boiled DO
tAtoes and mix with pint OF finely chopped
salt fish, ana add three fourths of cup of
hot milk, TIVE tablespoonfUls OF butter,
little ealt and pepper, and two beaten eggs.
Bake for ten minutes, and then add two
more beaten eggs with which a little salt IS
teen mixed; brown in the oven aud serve ar
cree.
A ebicEen o-oeIet which Il a Sna apf,aa
rs n ade by beating four eggs very light ;
then s6d two tsb,espOonfuls Of milk aad
ore e butter and = tesspOonfuI o. salt; thsn.
lnst tefore putting IL ints the psn, str in =
tsfcupful o. chicken meat, cut in small bits.
Lovers of brown bread should have tin
made on purpose for il. round and tau,
with 8 closely fitting cover; in this gsnuice
brown bread should be baked slowly for four
hours.
Delicious iritters may baYs stale bread for
the foundation; # cGre 10 taken ia removing
any or AL Of the crust that is dark brown,
the fJitteIs will be light cclored and very
inviting ia appearance. EGGS are good
addition IN the proportion OF four eggs 10
one Quart of sweet milk: saltspoonful of
sAlt, and loDr or five slices Of bread are also
required. The bread should lie soskine in
the milk for two hours. it can be broken
into small bits, and then it will not be
lumpy.
An old.fsshionod pudding sauce that can
be made in an instant is simply milk SWEET
ened and favored with grated nutmeg. This
is really pslatable with corn starch blanc
mango.
If the bread, of which you ore 70 make
stUfiiDg is squeezed dry aiter it has soaked in
hot water, il will be much nicer. II wilt rot
| be SO likely to be soggy, bus win be light.
| For veal or for lamb we stufing should be
seasoned highly; little onion and paisley
with the pepper and salt are decidedly APP
| petizing.
Sour cream cookies are made Of one cup OF
sour cream, ore cup OF sugar, two eggs, One
teaspoOnful mot hesping) % sods, liz rie
salt and -four enough to make soft dough;
| flavor with cinnamon.
Breast of Lamb Filleted. -Skewsr two
| clean breasts Of lamb together, stew them
very gently Ia a quart Of water with three
| onions one carrot and a bunch of hsros
until tender; take ont the bones, place the
meat between the two dishes 10 get cold
when cold cut into slices about an indh
| thick, dip them in eggs, then sprinkle with
| chopped parsley aud breast crumbs; fry q
nice brown and serve on mashed potatoes.