The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-04-04
LUNCHEON.
LUNCHEON.
Roe Omelette.
Steamed Brown Bread.
Stewed Potatoes.
Crackers and Cheese.
Cake and Marmalade.
Glol4

enne pepper. Have ready in a saucepan half a
cupful of drawn butter Beat the roe into it
and set in boiling water while you make an ONE:
ette of six eggs whipped light. whites and yolks
together. Add little salt, pour the eggs into
frying pan where a tablespoonful of butter is
simmering; shake steadily until the omelette
thickens, spread the roe mixture on half of 1t,
double the other part over it. and turn out dex-
terousy on not DISH Garnish with parsley.
Steamed Brown Bread-One cup Of rye meal
mot four), one cup of Indian meal, half a cup OF
graham Hour, one cup of milk, half cup of mo-
lasses Syrup will not dol, one even teaspoonfEl
of salt and the same of soda. Sift -four, meal,
salt and soda twice together to mix all well.
Add the molasses to the milk and work into the
flour; knead for five minutes, turn into a creased
mold and steam for three hours. Eat hot; but
it is also good when cold.
Recipes .for stewed potatoes and chocolae
have already appeared in this series.
DINNER.
Puree Maigre.
Baked Shad and Mashed Potato.
Beefsteak with Sherry Sauce.
Spinach nature
Suet and Sage Pudding.
Neapolitan Sauce.
Fruit Coffee.
PURGE Maigre-One turnip one carrot, half
an onion, one tablespoonful of chopped cabbage,
half can of tomatoes, half cup of raw rice.
stalk of celery, chopped, thgee tablespoonful of
butter cut up in two of prepared -four, two table
spoonfuls of chopped parsley, quart of cold
water, pepper and salt to taste, one teaspoonful
of sugar one cup of milk Pare and CRATE turnip
and carrot. Peel and slice the onion and parboil
it with cabbage for twenty minutes, throwing
tho water away. Soak the rice for two hours.
Put all the vegetables, except the tomatoes, with
the rice and cold water, into the soup kettle;
cover and stew gently for an hour after the boil
is reached Add the tomatoes, simmer for half
an hour, and rub through colander Return
to the fire. stir to boil, add the Toured butter,
boil up little faster and stir in the milk, scald
ing hot. Season and pour out. 1t should not
boil after the milk is added Be careful not to
let the PURGE 'catch" in cooking (Put tiny
bit of soda in the milk.
Baked Shad-Wash and wipe fine roe shad
inside and out. Have ready forcemeat of
crumbs, very little minced fat salt pork a tea
spoonful of butter and one of minced parsley,
seasoned with salt and pepper. Sew this up In
the fish, lay the latter in dripping pan, pour
over 1t cupful of boiling water and bake for one
hour at least. covered. Basic five times with
butter and water while baking. Transfer the
shad to hot-water dish; make the gravy by
stirring into the liquor left in the pan the juice
of lemon, tablespoonful of Drowned -four wet
up with cold water, little salt and pepper.
Boil up sharply and send to table in a gravy
boat. Garnish the shad with slices of lemon on
each of which is laid little finely bruised pars.
ley. Send mashed potato around with it.
Beefsteak with Sherry Sauce-Broil the steak
in the usual way; lay it within the chatting dish,
and cover it with the sauce, after which put on
the top of the dish and let the steak stand five
minutes before it is served. Sauce-One glass
of sherry, juice of half lemon, one tablespoon
full of catsup two tablespoonful of butter cut
up in one teaspoonful of Drowned -four, half
teaspoonful of salt and quarter teaspoonful of
pepper. Heat butter catsup and lemon juice in
saucepan, add seasoning and wine; boil up
quickly, and pour upon the steak.
Spinach au Naturel - Wash, pick off the
leaves, rejecting the stems, and put over the
fire in just enough boiling, sailed water to cover
it we'll Cook fast for twenty minutes, turn into
a hot colander, aud let it drain into vessel set
on the range until nearly all the water has run
off. Stir into it quickly tablespoonful of but
ter, little salt and pepper press firmly to get the
shape of the coander on the under side of the
mass and invert upon hot platter. Lay hard
boiled eggs sliced about the base. Serve very
hot
Suet and Sage Pudding-Four tablespoonful
of sage, soaked for four hours in cold water
enough to cover it, generous hale cup of pow
dered suet, one cup of fine dry crumbs, cup
of milk and tiny bit of soda, cup of sugar.
four eggs, one teaspoonful of corn starch wet
with milk, one even cup of Sultana raisins, one
even teaspoonful of salt When the sage has
soaked the required time stir it into the heated
milk and bring almost to boil before adding
the crumbs. Pour this on the beaten eggs and
sugar, beat one minute, and add suet, sage, corn
starch and salt. Butter mold with straight
sides, and strew with raisins carefully washed,
Aarisa and rolled in -four Put in the batter
carefully. little at time, not to wash the
raisins to the top. Steam two hours. Dip in cold
water and turn out on a hot platter. Eat with
hard sauce.
Neapolitan Sauce-Two cups of powdered SUI
gar two tablespoonfuls Of butter, two table
spoonfuls of red currant jelly, juice g half q
lemon. Warm the butter slightly and stir with
the sugar to a cream. Divide into two parts,
whip the lemon juice into one. the jelly into the
other Wet bowl and fill with alternate strata
of pink and white sauce. Let it cool on the ice,
and when hard pass knife close to the sides of
the bowl to loosen it. Send to table on a cold
salvar