The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-05-02
THE HOUSE AND FAMILY.
Everyday Bills of Fare.
Written for the Journal by Marion Harland-Copy-
righted.
BREAKFAST.
BREAKFAST.
Wheaton Grits.
Breakfast Bacon.
Boiled Eggs.
Waffles. Cold Bread.
Fru;t Taa Coffea

Of this cereal. sometimes known ss ''cracked
wheat" has already been given in this series.
The steam cooked is said to require no previous
| soaking but all varieties made more palata-
BILE and nutritious by lying in cold water for
some hours before they cooked.
| Breakfast Bacon-Boneless breakfast bacon,
| usually dubbed English by courtesy, is for
| sale at every grocer's It is an inevitable ad-
appetizer, especially on enervating spring morn
| ings. Slice it smooth and thin. and fry in its
| own fat until clear and ruf1ed at the edges
What some people call 'crisp bacon is overdone
| and ruined Drain off the fat and serve dry on
| a hot dish.
| Boiled Eggs-Wash them clean and lay them
| in hot water, until you are ready to put them on
the breakfasttable. Have then ready, in an
egg-boiler or other vessel. water that is actually
| on the boil Change the eggs into it, and in
stantly extinguish the spirit-lamp beneath or
| take from the fire. Cover the vessel closely,
| and wrap thick cloth about il to keep in the
| heat Leave the eggs in the water six minutes,
then transfer to cups glasses Eggs cooked
| thus are of uniform softness throughout. and
| far more wholesome than when boiled fast. lorg
| enough to cook the whites into indi gestible
| toughness, leaving the yolks liquid. Eat from
the she'll once, and you will never again prefer
| to empty them into glasses.
| Waff1es-One quart of milk, one quart of sift-
| ed -four in which is mixed one even teaspoonful
of fine salt, three tablespoonful of melted but
| ter, half yeast cake, dissolved in warm water.
| two eggs, one teaspoonful of sugar. Sift -four,
| salt and sugar into bowl. make hole in the
| middle and pour in the milk and butter. Work
down the -four from the sides until all is smooth
| ly mixed in, then add the yeast beaten in thor
| oughly. Set to rise over night; early in the
morning put in the beaten eggs whip hard and
| let the batter rise half an hour longer before
baking it in well-greased waffieirons.
| LUNCHEON.
Beef Loaf.
Sardines Toast
| Cold Bread. Crackers Cheese
Cocoanut Cake.
Tea.
Beef Loaf-Chop very fine or have your
| butcher mince two pounds of coarse lean beef.
Season spicy with pepper, salt, nutmeg, sum-
| mer savory, or sweet marjoram, and cautious
| sprnkling of minced onion Beat two eggs
| light and work up with the mass Press hard
| into bowl; fit saucer or plate (nverted) upon
the meat and set in dripping pan of boiling
water to cook slowly for an hour and quarter
| Lay a weight on the surface when it is done and
let it get perfectly cold before turning out. Cut
| in perpendicular slices
| Sardines on Toast-Take the sardines from
the box; lay soft paper to absorb the fat press
| ing another sheet of paper on them. Have tri-
angles of delcately Drowned and buttered toast on
a dish; lay sardine on each, and garnish with
Cocoanut Cake-Two cups of prepared -four.
one heaping cup of powdered sugar, half cup
of butter. half cup of milk. three eggs, one
| grated coeoanat. mixed with cupful of pow
| butter and sugar to a cream; stir in the beaten
yolks, the milk, then the frothed whites and the
| -four Bake in jelly cake tins; spread the
| cocoanut and sugar between the layers and on
| top
DINNER.
Lobster Chowder.
Braised Veal.
Potato Hillocks. Stewed Tomato
Indian Meal Pudding.
Fruit. Coffee.
Lobster Chowder-Meat of one fine lobster,
| picked out from the she'll and cut into bits one
quart of milk six Boston crackers, split and but
| tered one even teaspo0nfu Of salt; one scant
! Quarter teaspoonful of cayenne; two tablespoon
fuls of butter rolled in one of prepared flour;
pinch of soda in the milk. Scald the milk and
stir in seasoning butter and -four; cook one min
| ute add the lobster and simmer five minutes
| Line tureen with the toasted and buttered
| crackers dipping each quickly in boiling water
before putting it in place, and pour in the chow
| der Send around sliced lemon with it.
| Braised Veal-Chop a half-pound of fat salt
pork fine and put half of it in the bottom of a
| broad pot; sprinkle it with minced onion, sweet
| herbs and teaspoonful of chopped carrot. Lay
| a breast of veal on this bed and cover it with
similar layer Pour in carefully quart of weak
broth, if you have it. If not, cold water; season
with pepper and salt Fit tight lid on the pot,
| and set where it will cook slowly-very slowly
for two hours, at least. Now take up the meat,
| rub butter all over it and dredge thicky with
Drowned -four Put it into dripping pan, strain
| the gravy from the pot into this, not pouring it
on the meat, and bake half an hour in good
oven, basting every five minutes with the gravy.
| Transfer the veal to a hot dish, thickeu the
| gravy in the pan with Drowned -four wet with
cold water, boil up and serve in boat
| Potato Hillocks-Whip boiled potatoes light
| with little butter and milk, and season with
| salt and pepper. Beat in a raw egg to bind the
/ mixture, shape into small conical heaps; set in
| creased pan and as they brown glaze with but
ter. The oven must be very hot Slip cake
.dnv nvrd pofr -
| platter.
Stewed Tomato-Recepts for cooking this
dish have already appeared in this series.
Indian Meal Pudding-One cup of yellow In
dian meal, one quart and a cupful Of milk, three
eggs, half a cup Of molasses, one generous table
| spoonful of butter, one teaspoonful of salt one
| cinnamon and mace. Scald the sailed meal
| with the water. Heat the milk in farina ket-
te stir in the scalded meal and boil stirring oft
| en- for half an hour. Beat the eggs light, put in
| the butter and molasses stirred together until
they are several shades lighter than at first add
the spice. lastly the batter from the farina ket
tle beaten in, little at time until all the in
| gradients are thoroughly incorporated. Grease
| pudding dish, pour n1he mixture and bake,
| covered. in steady oven, three-quarters of an
| hour Remove the lid and brown. This is the
| genuine old-fashoned New England Indian"
| pudding Eat with sauce, or with cream and
sugar 1t is very nice
| Household Hints.
| Something very new is to paint design upon
| the lower end of white or colored India silk
| window blind.