The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-03-21
THE HOUSE AND FAMILY.
Everyday Bills of Fare.
Written for the Journal by Marion Harland-Copy-
rigbted. 1856.


heap, points upward. If you have no gravy put
boiling water into the pan, mix in two table
spoonfuls of butter with teaspoonfu! of tomato
catsup or Worcestershire sauce. and when it
SINNERS proceed as above
English Mufins-On baking day take a pint
OF dough from the batch which has risen all
night, work in a cupful OF warm water, aud
when you have smooth, stf6sh batter beat iG
a couple of eggs. Set to rise il pitcher near
the fire for an hour, or until quite light; have
creased muffin rings ready on hot griddle, half
fill them with the batter and bake on both sides,
as you would griddle cakes. Send to table hot,
and split them by tearing them open. You can
make them without eggs, but they are not quite
so NICE
Potatoes Slowed Whole-Boil with the skins
on the small potatoes the cook thinks not worth
the trouble of peeling until done through. Turr
of the water and dry in the hot pot for a min
ute; peel quickly and drop in a saucepan where
you have ready the sauce This is made by
scalding cup of milk. adding one of boiling wa
ter, stirring into it tablespoonful of butter cut
up in -four and tablespoonful of chopped pars-
ley Pepper and salt, and simmer with the po-
tatoes in it ten minutes before pouring out Il is
we'll to mellow each potato before putting it in
the sauce by pressing it hard enough with the
back of a spoon to crack but not to split it.
LUNCHEON.
Shrimp Salad, with Mayonnaise Dressing.
Cheesecups.
Crackers. Bread Butter and Olives.
Oatmeal Gingerbread.
Cocoatna.
Shrimp Salad-Open a can of shrimp some
hours before you want to use them, drain them
and keep in a cold place. An hour before lunch
time cover them with vinegar in which has been
mixed tablespoonful of salad oil; leave them in
this fifty minutes, then arrange broad, cold
glass dish, saucers or cups made of crisp lettuce
put a tablespoonful of shrinps, drained. in EACH
scatter pounded ice among the leaves and, as
you serve, pour on great spoonful of mayor
naise dressing for each person.
Mayonnaise Dressing of six eggs, one
cup of salad oil, two tablespoonful of vinegar,
one saltspoonful of salt and half as much cayenne
pepper Keep eggs, vinegar and oil on ice until
you begin to mix the dressing. Set bowl in
pan of cracked ice; break the yolks carefully
into it, that not drop of the whites may min
gle with them. Have another pan at hand in
which the bottles of oil and vinegar are set. Be-
gin to beat the yolks slowly and evenly and as
soon as they are broken let fall one drop of oil
upon them each minute, keeping the egg beaten
going for ten minutes Then put in three drops
each minute, until the mixture is a smooth, yell
low batter, when begin to mix in the vinegar,
half teaspoonful every two minutes, alternating
it with teaspoonful of oil, beating steadily un-
Til both are used up Now go in salt and pepper.
Whip vigorously five minutes and pour into a
glass or silver pitcher Keep this on ice until
the salad is served
Oatmeal Gingerbread--Two and half cups
OF fne oatmeal, one tablespoonful of butter, half
cup OF molasses and the same of brown sugar,
one cup of sour milk, one teaspoonful ian even
one) of soda and one of salt sifted twice through
the meal, one teaspoonful Of ginger and one half
as.much cinnamon. Stir molasses, spice, sugar
and melted butter until they are yellow brown
cream, add the milk and -four, beat hard and
bake in small buttered tins Eat warm.
Cocoatina-This delicate and delicious prepa-
ration of chocolate manufactured by H. O. Will
Der, of Philadelphia, can be made in five min
utes and will be found a peculiarly agreeable
accompaniment to the wholesome gingerbread
for which directions are given above
DINNER.
Cod Chowdsr.
Baked Calls Head
canned Corn Stew Mold Of Potato.
Indian meal Pudding.
Fruit. Coffee.
Cod Chowder- Three pounds of fish, one onion
twelve Boston crackers, half pound of salt
pork, butter corn starch one pint of OYSTERS
chopped; one cup of milk, chopped parsley,
pepper Cut the cod into dice. lay a double
handful in the bottom Of the soup pot; on this
strew pork. sliced onion and pepper, and cover
with crackers Proceed in this order until the
materials all in; cover with cold water put
on the pot lid and stew gently until the fish is
tender--perhaps for an hour after the boil be-.
gins. Take out the fish and crackers with split
spoon and put into the tureen, setting the latter
in hot water. Strain the liquor through a coan-
der to get out the bones return to the KETTLE
of butter in tablespoonful of corn starch, stir
this into the liquor. boil up and put in the oys-
tiers (chopped) and tablespoonful of parsley.
Simmer five minutes, add cupful of hot milk,
and pour into the tureen. Pass hot crackers and
sliced lemon with it.
Baked Calls Head-This should have been
cleaned with the skin on. Take out the brains
boil them ten minutes in hot water, then throw
them into cold and set aside. Bind the halves
of the head in place with wide tape put over the
Eroi y1Q m nfh ltad xu.f oly
gently for one hour. Take up, wipe, score the
cheeks slightly with a keen blade, and Law the
head in dripping pan. Dash over it cupfu
of the scaldlng liquor in which it was boiled and
ward with its own gravy. When it sis fine
brown remove to a hot DISH strain the gravy
into sauce pan, add the brains beaten to
paste, thicken with Drowned -four, season to
taste. boil up and send to table in boat Send
around chilli sauce or tomato catsup with the
head
Canned Corn Stew-Empty can of corn some
hours before you want to use it to get rid Of the
close taste of the alright vessel. Chop bit
of fat salt pork an inch square into tiny atoms
put it over the fire with cup of cold water and
stew, covered for an hour Pepper and add the
corn. Cook twenty minutes, pour in half {. cup
of hot milk in which a teaspoonful of butter
rolled in one of flour has been dissolved, also
half o teaspoonful of white sugar. Simmer five
minutes and serve in deep dish.
Mold of Potato-To two cupfus of mashed
potato allow two tablespoonfuls of butter, half q
cupful of hot milk. two beaten eggs a teaspoon
full of salt and quarter as much pepper Mix
up we'll; butter a mold or bowl with plain sides,
strew these sides thickly with fine crumbs, put
in the potato and set in dripping pan of hot
water in good oven Bake half an hour and
turn out carefully on heated platter.
Indian Meal Pudding -Four cups Of Indian
meal. one quart of milk three eggs, four table
spoonfuls of molasses, one teaspoonful of salt.
three tabiespoonfuls Of suet, one teaspoonfu of
cinnamon, quarter teaspoonful of soda stirred
into the milk. Scald the meal with the milk
heated to boiling. stir in suet and salt and let it
get cod then add the eggs molasses and spice
and beat faithfully; pour into well-buttered
mold and steam or boil four or Eve hours. keep
ing tho water in the pot or steamer at steady
bubble all the time Turn out and eat at once,
with hard sauce
Household Hints.
A pretty effect is given to heavy or brilliant
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