The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-06-24
HOUSEHOLD HINTS.

\ Good Way To Use Cold Meats.-Take
the remnants of any fresh roasted meat and
cut in dim slices. Law them in a dish with
a little plain boiled macaroni, if you have it.
and season thoroughly with pepper, salt and
little walnut catsup. Fill a deep dish
half full; add very little finely chopped
onion, and pour over half can of to-
matoes or tomatoes sliced. having pre-
Viously saturated the meat with stock or
gravy. Cover with thick crust of mashed
potato. and bake this till brown in a not
too hot oven but neither let il be too slow
Strawberry jam requires the best fruit.
ripe, but fresh, dry and sound. Pick them
carefully. and put them with the sugar full
pound To pound of fruit. in "A preserving
pan. Simmer over moderate fire for one
hour without stirring. Put the jam into
jar, and, when cold, cover down.
Brook Trout.-They must be split up the
belly and cleaned Wash and drain; then
salt and dredge with flour Some persons
like half Indian meal and flour or cracker
crumbs in which to roll them. For dozen
good-sized trout fry six slices of good salt
pork when brown, take out the pork and
put i'm the trout. Fry a nice brown on all
sides: serve the pork with them. In CaledO-
mia, y: y, those famous trout are liked best
cooked "a the angler cooks them. in the sim
plest way. dredged with flour and fried in
pan containing plenty of hot lard. Epicures
insist that no pepper and little salt should be
used with game fish,
Tomato Soup.-Always use cold water in
making all soups; skim well. especially dur
ing the first hour. There j. great necessity
for thorough skimming. and 10 help the
scum rise pour i'm a little cold water now
and then; a. the soup reaches the boiling
point. skim il of. Use salt at first sparing-
ly, and season with salt and pepper: allow
one quart Of SOup to three or four persons.
For tomato soup allow one gallon of stock
made from nice fresh beef to three quarts of
fresh tomatoes; remove the skin and cut out
the hard center. put through fine sieve.
and add To the stock: make paste of butter
and flour, and. when the stock begins t.
boil, stir in half teacupful of the paste, tax
ing care not to have it lumpy; boil twenty
minutes seasoning with salt and pepper to
taste. Two quarts of the canned Tomatoes
Will answer.
strawberry Pickle.-Put the fresh berries
i'm jar, a layer in the bottom first with Gin
namOn and cloves scattered over them, then
put another LAYER of berries and continue in
this way until the jar is nearly full then
pour over them a syrup made OF two cups of
vinegar and about three cups of sugar; heat
this to the boiling point, and then pour il
into the jar. Let il stand from one morning
until the next; then pour berries and syrup
into preserving kettle, and let them boil
slowly for nearly half an hour. If you be
careful TO let them cook slowly, and do not
break them when stirring. the berries will
keep their shape perfectly If canned they
are sure TO be fresh and delicious when
wanted.
A delicious way to serve frogs is to make
fricassee and season it with very little
tomato catsup. When they are broiled it
may be done with extreme care. favorite
way is to dip them into boiling lard just long
enough TO cook them, and remove with
skinner, and lay upon a cloth-sO that all
soperfiuous grease will be absorbed.
To make gooseberry jam. stew the berries
in little water put them through coarse
sieve, put them back into the Kettle, add
threc-quarters OF pound of sugar 10 each
pound Of the stewed berries. Boil for about
three-quarters of am hour and they will need
constant stirring, or they will certainly burn
You can easily tell whether jam requires
more boiling by taking small quantity out
on a saucer. Ii il looks bright and glistening
and no water-like Juice surrounds il on the
saucer, ii is safe to infer that il is done.
Gingerbread may be varied and wonder
fully improved by the addition of a cup of
grated cocOanut this quantity is sufficient
for a loaf of medium size Almonds are also
used i'm ginger cake, but unless you add
havOring of bitter almonds there will not be
a distinctive almond flavor.
Tomato Salad.-Take six round smooth
ripe tomatoes, pour over them some boiling
water and let them stand in it about two
minutes. Then take sharp knife and peel
off all the skin-which has been loosened by
the hot water. Set them on ice till very
cold and firm. Then, with sharp kife, cut
in even round slices, but do not separate
let the tomato, though cut, remain in its
original shape. Set each a round. seal
loped dish in a little nest of the inner leav :
of crisp lettuce-about three leaves to each
tomato. Then pour over them nice May
cnnaise sauce.