The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-06-03
HoUsEHOLO HINTS.

Well PillaU This is a savory and ec)nOm-
ical mode Of preparing veal, three oOahds cut
from the neck and shoulder being used. ros
other materials needed are cup of rice.
three tabs oofUls of butter or quarter of
a pound OF salt pork, an onion, three large
tesspOorfuls Of SAT-, hslt strained tOmstO
and four cupfuls OF boiling water. Cat the
We al into small pieces and season well with
sslt; chop the onion fine, and put it into a
stegp9n with the butter; stir until the onion
turns light straw color; then add the veal
and stir until that Is brJwued q little. being
careful not to burn the onion; add the tomato
anc cupfai Of water, and simmer gently for
an hour and a half; now sdd the other three
cupiuls CT boiling water, the salt, pepper and
rice, after washing the latter carefully in Ehree
waters; heat the mi Y tuIe to tbs boiling roint
then cover closely and set back where it wiil
cook slowly for On hour. The ice will ab5arb
almost oil the liquid and be tender, vet every
grain should be distinct. Turn the P;llau
cut upon platter and garnish.
Beers Heart
Wash it we'll and wipe II dry,
Then in deep pan let il lie
While you stuff with dressing made
Like TO that in turkey laid,
Or with onions mixed with sage,
Which will please you, I'll engage
Sew the opening mp with thread,
over il some butter spread.
=
And five minutes-that is plenty
Basung well meanwnils. When done
Let the waiting dish be one
Made red hot. Then would part
l could have of your warm heart
And red currSDt Ieiiy is The thing to eat
with il.
Lemon cream for dessert is made by re-
moving the skins from four lemons; put this
peel into twelve tsblespoonfuls of water aod
let it lie there while yon squeeze the Juice
over eight ounces Of powdered sugar; beat
the yelks OF eight eggs, and to them add the
water with the peel in it; strain this through
coarse muslin: Eut this in saucepan
in 8 basin and set it in hot water, over
brisk fire. stir il until il is thick, pour it out
into custsrd cups; beat the whites of tho eggs
stiff, add three tablespoonfuls of powdered
sugar, cover the top Of the custsrd with the
| meIingue. set all the cups In q desp drip ping
pan, and set this on the CRATE in the oven
until the meringue is Drowned deliciously.
A dainty summer pudding IS called the
| hoIentine. Pat quart of milk into your
! pan, let il come to boil, mix smoothly
three tEblespoonfuls OF corn starch and
! little cold milk; add the yelks of three egss
/ beaten, half q easpcOnfui of sugar, flavor
witE vanilla, lemon, or anything your fancy
| suggests; stir into the scslding milk, NJ
| uDue stirring till the consistency of sta Oh
| (ready for use) then put into the psn or
dsh you wish 10 serve in beat the wh es
| OF the eggs with teacup of Duiverizedsugsr.
| spread over the top; place in the oven a few
minutes till the frosting is a pretty brown.
| Can be eaten with cream, but is good enough
| without. For change you can bake IN
cups.
Boiled Trout.-Lsy the fsh in a dish snd
| ponr over them boiling wine vinegar; tbsu
cover them up for ten minutes Have boil
| ing water in the fish kettle in which ere an
onion cut 10 pieces few bay leaves, prss ey
i and piece VI lemon; season well with ait
and vinegar and little white wine, Pat
| the trout in tho boiling water and COOK than
| until they are done, which will be in o u
six 10 ten minutes, according to the siz ~
the fish. Serve with butter and small DO led
| potatoes.
A Delicious Dish.-Fricsssee a chick ten
psel several cuCumDers, pot them into bO1l-
log water and cook for ten minutes Make a
| white sauce with stock or milk, according -
TASTE; add "A spoonful OF -four, the yeIk OF an
! egg and season with pepper. salt and nut
meg. Arrange the pieces OF cucumbar and
| chicken symunetricaliy in a round dish; gar.
| nish with triangular pieces of fried bread
sprinkle with some minced parsley over al
and pour on the sauce. Serve hot.
Delicious fri(ters may have stale bread for
the foundation II care is taken in removing
| any or all of the crust that is dark brown,
the fritters will be light colored and very in
vitiDg in appearance. Eggs are good ad.
dition. in the proportion OF four eggs to one
qusrt of sweet milk; q spoonful Of salt. aud
four or five slices of bread are also required.
The bread should lie soaking in the milk for
two hours. It can be broken into small bits,
and then 1t Will cot be lumpy.
Try this way OF making rice custard: Soak
half cup of cold cooked rice in one pint OF
not milk until every grain is distinct. Add
the yeiks of two eggs, beaten with q quarter
OF a cup OF sugar and pinch of salt. and
cook like soft castard. While still hot stir
in the whites, beaten stiff and set away to
cool. Or turn the hot custard into dish,
ard, when cool, cover with meringue of
the whites Brown slightly and sarve cold.
PIune Pudding.-Three-qusrte ofs pound
OF prnDes stewed and swestended; remove
| the pits. cutting mp the prunes somewhat:
| beat the whites of four eggs on a large plat.
Ter, and gradually add TO them the prunes