The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-03-25
HOUSEHOLD HINTS.

II
al a cake about en- inca and half deep after
it ia baked. The cake should not be rich
Put little meringue on the top, brown this
in the oven, cut the cake in square pieces.
and serve warm With wine ssucs or with
lemon sauce. The sauce must be at the boil
irg point, and it should be poured around
the cake so that il will penetrate it readily.
If properly made this is delicious.
A dainty custard for tea, or to be served
with buildings, is 10 be made of two table
spoonfuls OF corn starch to one quart of
milk, three eggs aud sugar and fayoring to
suit your taste. Beat the whites Of the eggs
separately and TO q stiff frolh. Cook the cas-
tsrd by placing the basin in which you mix
il in another pan OF boiling water; whel il
has thiokened take it from the fire and beat
in the whites of the eggs This is the time
to add the fayoring extracs also. Toe egg is
Sufficiently cooked il rapidly beaten into the
hot cualsId. and the ousiard is rendered al
most as light &c whipped cream, and it may
be heaped in glasses or be pat iRto one large
glaes dish.
An excellent way to warm over potatoes
is to put lump of butter into a saucepan;
So it melts add tablespoonful OF flo IT. s.ir-
ring II 80 that 1t will not burn, then pour in
cup of sweet milk, if half cream it will be
all the better; season with salt and pepper;
stir it with spoon so that tina Ingredients
viii be well mixed, than put in sliced cold
boiled potatoes; let them boil for few mo
ments; send them to the table hot.
Hard sauce, favored with pineapple, and
arranged in the form OK one, Is nice addi-
tion to coTn.s.arch blsuc mango. Make itby
mixing two tablespoonfuls OF buttsr with
four heaping tableepoonfuls of sugar, or IN
this proportion.
Cheese Frittsrs.-Put about pint of water
into saucepan with piecs of butter the
size OF an egg, the least bt of cayenne aud
plenty Of black pepper When the water boils
ihIoW gradually into it sufficient -four to
form q thick paste; then take ir off ths fire
ard work into it about quarter OF a poand
Partisan chsese, AID then tia yolks OF
three CT four eggs and the whites OF two
beaten up 10 frolh. LIST the paste rest for
s couple Of hours snd proceed to fly By
dropping pieces OF it the size of q walnut
into plenty OF hot lard. Serve sprinkisd
with very fine SAIL.
Liver Sauce Take the lives of any kind
Of poultry, sosld them ard mince them fac.
Melt piscs Of butter in s. sauce p2n, add
little -four 70 IL aud a small Quantity Of
minced sheilots. Let tho Whole fry for a
EIiDu or two, then add gravy stock in sui
hcient qusntiiy 10 make sluce. a small
pircn of powdered sweet herbs aud pepper.
liTeis and glass OF port wins. LIST the
sauee to'l for twenty minutes AMI at The
tine of serving add 3 small piece OF fresh
butter and lhe juice CT hal; lemon.
Brain Cskes-Soak The brains il cold
sailed water for an hour; thea boil for I've
mir u,es in water with salt and vinegar.
They may then be sliced and stewa1 or fried
in gravy. For brain cake they should be
beaten 80 q smooth paste and mixed With
eggs TO o soft batter; this is to be sessoned
highly with salt, pepper ard powdered herbs,
epd then fred either o. . creased grid lie as
cakes, or in plenty Of smoking hot fat az
| fritteIs. l. cooked as frilters they must be
tpE "A n a z "
/ laid GU course paper for a moment &c free
/ them from fat Serve either plain or with
! brown saucs or gravy. Brains ars a very
/ nutritious and delicate srtic'e Of food.
| Swiss Turnoyers.-Mi :e the cold mutton
left over from Yesterday; put halt cuDtul
CT water into saucepan; stir in great
| spoonful of butter cut up in -four; season
with Pepper, salt and tomato cstsup. Pour
over beaten egg, mix well, snd. returning
to the sBuce-paD, add the mince, well sea.
soned with pepper, salt, q little grated lemon
peel AID nutmeg. Stir up until very hot
bat rot boiling. Set by 70 keep hot while
you make batter of one pint of -four, four
| eggs . little ealt and a quarter spoonful Of
soda dissolved in vinegar and about fo1r
cDps OF milk-enough for this batter. Beat
| very light. Pat n spoonful OF lard "a all
| ort) into q not fTying-paD, run it over toe
bottom, tuln in hall cupful OF butter, aud
| fry quickly. Invert the pan upon hot
| plate, and this ia turn upon another, to have
the Drowned side of the pancake downward;
cover the lighter aide with the mincs, fold
| up neatly and lsy upon 8 hot dish, in the
open oven TO keep warm while you fry AID
sprekd the rest.
Veal D1cks-Take veal cotlets from the
round. Have ther1 cut ratRer thick 1d re
move the boue. -Mabe ready stuffing OF
bread crumbs sessoue1 with g little onion
chopped fine, pepper and salt Mosten this
with ole egg. Spread this ssglfingovsc each
outlet ard roll them up separately in tas
| shape OF young ducks. Fasten them with a
string, which must be removed when sent 70
table. Keep well busted while roasting, or
they will dry up. a round OF beef may be
used in the tame way, but it is not quite so
tender.
Spiced Round OF Corned Bsef-Take a
strong twine string and tie it tightly aro1n
the round TO keep 1t in good shape, then
ct OK it we'll on both sides with cloves.
| squeezing them in AZ far as possible; rub
into it sls) three tsb,espoonf1ls of powdered
salt. and then with plenty OF fne sat. Lay
it in g large wooden tray or round vessel
that is tight, ard every cay turn it veil into
the brine that drips from it. In ten days, il
properly attended TO, il Viii be fis Tor ne