The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-04-25
Mock Snipe.
Thin Bread and Butter.
Rice PLAN.
Gold Meat, Crackers, Cheese, Olives
Oranges cut up with sugar.

Mock Snipe. Cut very thin slices of fat salt
pork about the length of your middle finger and
twice as wide drain every drop of the liquor
from large oysters; bind each about the middle
with slice of pork. skewer together with
wooden toothpick thrust through both and fry In
butter or drippings to nice brown; drain off the
| fat and without Withdrawing the tooth
picks; laid within an edging of water-cresses, the
sharp points of the skewers give the dish some
| resemblance to broiled snipe. Eat hot
| Oranges Cut Up with Sugar.-Peel without
tearing the fruit, divide defty into eighths, and
cut these crosswise. removing the seed when 1t
| can be done without mangling the flesh. The
beauty Of the dish depends upon care in dividing
and seeding, and keenness of the blade used for
cutting Pile in glass dish, and sugar each por-
ton as you serve it out If the oranges are left
/ long in sugar they wither and lose their fresh
| flavor. Pass cake with them.
Rice Pilan.-One cup of weak broth and the
same of stewed tomatoes, strained through fine
| sieve; one.half cup Of rice, one tablespoonful of
butter, minced onion, pepper and salt Simmer
broth, tomatoes and onion together for fifteen
put over the fire with the rice, which should have
soaked one hour in cold water; cook gently until
the rice is tender, shaking up the saucepan now
and then, but never stirring it: add the butter
working 1t in lightly with fork and set it at
the back OF the range to dry off. you would
boiled potatoes Serve in a heated, deep dish.
DINNER.
Tomato Bisaue.
Chicken Fricassee cache
Bermuda Onions, stuffed.
Potato Croquettes.
Chocolate Trife Light Cakes.
Fruit. Coffee
Tomato Bisque-One quart can Of tomatoes,
one quart of milk with tiny bit of soda stirred
in. one teasPoonful1 of corn starch and heap
ing teaspoonful of butter rubbed together. Salt
and pepper to taste; one-half teaSpoonful OF
sugar Stew the tomatoes for half an hour with
salt pepper and sugar, strain through a fine col
81 ,6arh aNly into and hAfI
Ing Scald the milk in another vessel, add corn
starch and butter and stir until well thickened
Mix with the tomato, bring to a quick, sharp
boil. and delicious soup is ready for eating
Chicken Fricassee, Cache Cut up the fowl and
stew tender in enough cold water to cover it.
Pour off the liquor to cool, that you may skim
off the fat Cut the meat from the bones in neat
pieces with sharp knife. With these nearly
fill bake dish, cover and set aside. Put two
tablespoonfuls of butter in a frying pan and
cook in it, when hot, half Of onion sliced until
it is Of light brown Strain the hot butter into
a BOWL add two tablespoonful Of -four, and
when you have thick batter, the liquor
tstrained and skimmed) in which the chicken
was stewed. Season we'll and pour upon the
chicken. There should be enough liquid to fill
the dish. Set in the oven, covered. while you
mix quickly pint of creamery buttered -four"
into soft biscuit paste with cold water or milk.
Roll out into sheet half inch thick, cut into
round cakes and lay these, just touching one
another, on the surface of the chicken gravy.
Shut up in the oven and bake until the cakes
are delicately Drowned and puffy" Serve in
the bake dish.
Bermuda Onions. Stuffed-Make a round hole
in the upper end of each, dig out at least half
the contents; set in q dish covered with warm,
slightly sailed water and bring to a simmer.
Thow away the water; carefully fill the onions
with minced poultry or veal, put bit of butter
In the dish to prevent burning scatter fine
crumbs thickly over the onions and bake, COW
cred, half an hour.
Potatoe Croquettes-Mash mealy potatoes to a
soft paste with milk and little butter; work in
| q raw egg, well beaten, and teaspoonful Of pre-
r.red -four. Mold into rolls rounded at the
ends din in p-n..an egg, then in fine cracker
crumbs, and fry in gooa dripping or salted lard;
Croquettes are best when lero % set cold and
firm before they are cooked. Train ali TIE lat
from them before dishing.
Chocolate Trifle-One quart Of milk, four
tablespoonfuls of III. O. Wilburs's best chocolate,
three-quarters of cup of sugar, six eggs, one
pint of whipped cream, a saltspoonful of SALT
one teaspoonful of extract of vanilla, bit of soda
Heat the milk in farina kettle with the soda
and salt wet up the chocolate with little cold
milk and stir ii in, keeping the spoon going
until the chocolate is dissolved. Beat eggs and
sugar together in a bowl pour the hot milk and
chocolate on them, mix thoroughly, and return
to the fire, stirring industriously. When it has
thickened nicely, pour it out, flavor and set away
to get cold. just before dinner turn into glass
bowl and heap top the whipped cream,
slightly sweetened. Or, if you have pretty
custard cups, nearly fill them with the chocolate
aud top them with the snowy cream. This is a
pretty desert Send around fancy cakes or ar
range an attractive basket Of alternate slices of
sponge and angel cake.