The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-05-09

Potato Drop Cakes.
Peach Shortcake
Cold Bread white and brown.
Fruit. Tea. Coffee.
Dreaded Scallops-Lay the fish on a clean
cloth, and cover with another, pressing gently
on the upper to rid them of moisture Dip in
in hot lard dripping. Take up in a split
spoon. shake off the fat, and serve on , hot dish
with border of watercresses.
Potato Drop Cakes-To two cupfuls OF mashed
potato add two cupfus of warm milk, q table
spoonful of melted butter, two beaten eggs, half
cupful of prepared -four, and hall teaspoon
full of salt. Beat the whole very hard. aud drop
| in great spoonfuis on a creased griddle Serve
very hot as soon as they are baked.
Peach Shortcake-One quart of prepar ed
| flour, two cups of milk, blood warm, two table
| spoonfuls of lard and of butter. half a tea
| spoonful OF salt, one can of peaches hub or
| chop the shortening into the sailed flour, wet
with the milk and roll into a sheet half an inch
| thick. Line broad, shallow baking pan with
half of this; drain the liquor from the peaches,
lay them out cloth to get rid of all the juice
that will come away; put them in thick layer
on the paste in the pan, strew with sugar,
cover with the reserved crust and bake In a good
not TOO hot oven. When done cut in squares
and pile on plate. Split and eat with butter
and sugar.
LUNCHEON.
Scotch Herrings
flashed Potatoes.
Cold Beef's Heart
Crackers. Cheese Olives.
Sponge or Plain Cake Fritters
Cocoatina.
Scotch Herrings-Lay them on pie plate,
cover closely and set in the oven until very hot.
Butter each lightly, pepper and squeeze few
drops OF lemon Juice on 1t. Serve on heated
platter and pass toasted and kuttered crackers
with them.
flashed Potatoes-Cut cold boiled potatoes
into dice pepper and salt lightly and add a cup
ful of milk for each pint of chopped potatoes
Tdrn into farina kettle and cook until scalding
hot. Add teaspoonful of butter, rolled in half
as much flour, and a teaspoonful of minced pars-
ley. Cook until the milk thckens, and dish.
Cold Beefs Heart-Wash the heart well and
soak for half an hour in cold, sailed water
Wipe and stuff the ori6ces well with forcemeat
of bread crumbs, fat salt pork, minced fine, and
a little onion, chopped, and season with pepper.
Sew up in coarse muslin fitted to the shape of
the heart put on to boil in cold. sailed water,
with tablespoonful of vinegar to the quart.
Boil slowly for two hours, turning several times
Put under heavy weight when done and leave
it for twelve hours. Take off the cloth then and
your cold entree Is ready. Slice crosswise.
Sponge Cake Fritters-Cut inch thick slices of
stale sponge very plain cake and fry quickly
in sweet lard AS each slice browns take it up
and dip for haSty second in boiling milk.
Spread at once with sauce made by rubbing q
tablespoonful of butter to a cream, with nearly
a cupful of powdered sugar and the juice of
lemon. Pile the slices hot plate and keep
hot In the oven until served.
DINNER
Chicken and Sage Broth
NIuston and Macaroni.
Spinach Dundee Haggis.
Rice Cream.
Fruit Coffee
Chicken and Sage Broth--Three pints of
liquor, in which chicken had been boiled, half
cupful of German sage. two cups of milk, three
eggs, two tablespoonfuls of minced parsley. pep
per aud salt. Soak the sage four hours in enough
cold water to cover it, then add to it the liquor.
which should have been strained and skinned,
and put over the fire III farina kettle. Heat to
boiling, by which time the sage should be dis
solved. Heat the milk in separate vessel and
pour, scalding hot, the beaten yolks; add
with pinch of soda) to the sage broth. season,
stir for five minutes and beat in the frosted
whites and parsley and turn out.
Mutton aud Macaroni-Cover the bottom of
wide kettle with chopped salt pork Lay on this
breast or shoulder of mutton-not too fat
Peel lemon, slice thin and lay over the meat
then more minced pork, little chopped onion
and parsley, with sprg of mint, if you can get
it, Pour over all two cups of boiling water
Cover with close lid and cook gently for two
hours. turning the meat once. Have ready half
a pound of macaroni, broken into inch long
pieces which has been cooked twenty minutes
in boiling sailed water. Drain it, toss table
spoonful of butter through it with fork, pepper
and salt it and make into fiat mound on plat
ter. Strain the liquor from the mutton, add to
thicken with Drowned -four and boil up sharply.
Settle the meat on the macaroui and pour the
sauce over both.
Spinach Wash and pick off the leaves; put
them in a saucepan without water, and set in
kettle of boiling water. Cook slowly for fifteen
minutes then boil for twenty more. Turn into
a colander. drain and rub through the holes into
bowl Return to the saucepan and outer
sci of boiling water, add a tablespoonful of but
ter, little salt and pepper, half teaspoonful of
ind tab nfuj Of
and beat to cream. Heap buttered rounds
of toast, with slice of hard boiled egg on each.
Dundee Haggis--One quart of milk one cup
of oatmeal soaked over night in cold water: one
heaping cupful of cold veal mutton or poultry,
one cup of broth from your stewed mutton half
a cupful of bread crumbs, one tablespoonful of
butter. three beaten eggs, pepper and salt. Stir
the skinned and strained gravy into soaked
oatmeal season and cook in farina kettle for
an hour before adding the milk in which the
bread crumbs must have been soaked; cook half
an hour, stirring often, and turn the mixture
into bowl 70 get perfectly cold then beat in the
butter melted, the chopped meat, the beaten
eggs, and mix tho oughly; pour into a buttered
mold and boil or steam for hour and a half.
If YOU have the giblets of poultry, or part of
calls lambs liver. you may substitute these
for the mince meat. Turn out and eat hot
Rice Cream-One scant cup of rice one heap
ing cup Of sugar. one quart of milk, one-third
package of gelatine, one pint of whipped cream.
teaspoonful of bitter almond or vanilla essence;
boil the rice tender. drain off the water and stir
the rice into the sealding milk with the sugar;
bring to boil and put in the gelatin soaked soft
in enough cold water to coyer it. When this has
dissolved, strain the mixture through fine col
ander, and beat for three minutes with the
Dover" Flavor and set aside until cold. when
whip in the stiffened cream. Let it form in
wet mold keep it on the ice until wanted; it is
very good.
Household Hints.
A little salt added to lemonade improves it.
Kid shoes may be kept soft and free from