The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-03-14
THE HOUSE AND FAMILY.

=
THE HOUSE AND FAMILY.
Everyday Bills of Fare.
Written for the Journal by Marion Harland-copy-
BREAKFAsT.
/ Hominy
/ Flannel Cakes.
I Cheese Omeette with Tomato Sauce.
Baked Toast.
Coffee Tea Fruit.
Hcminy-Soak cup of small hominy for two
| hours IN enough cold water to cover it. Drain
| put over the fire in farina kettle. with quart
| OF warm water slightly sailed, and cook for half
| an nour after it reaches the boil 1t it has not
soaked up all the water, pour it off and supply
the place with cup OF warm milk. Bring to a
| boil and serve. Eat with sugar and cream.
/ Flannel Cakes-One pint OF -four, one cup of
| cornmeal scalded with pint of boiling water,
| two liberal cups of milk. one tablespoonful each
| o. lard and molasses, half cake OF compressed
/ yeast, one rounded teaspoonful of salt. Stir the
| lard into the scalded meal, and when the mixture
| is almost cold, beat in the molasses, salt, milk,
| yeast and -four. Stir hard and long, and set to
| rise over night. If the batter is too thick, add
milk In the corning
Cheese Omalette, with Tomato Sauce-Seven
| eggs, tablespoonful of butter, pepper and salt
/ whip whites and yolks together Heat the but
! ter 10 Kissing but not until it browns. Season
4
with regular tossing movement until the
omelette Is set. Strew the surface with grated
cheese. and fold the omelet upon this. Turn out
| on hot dish and pour the sauce around. not on,
| it.
Sauce-Stew cupfu1 Of tomatoes ten minutes
with bit of onion. Strain through fine coian-
| der, season with little sugar, pepper and salt
to your liking set over the fire. and when it
| bubbles stir in a tablespoonful of butter rolled
in a Tablespoonful of eorn-starch. Boil a
minute and pour out
Baked Toast-Pare the crust from slices of
| stale bread and toast quickly. As each is done
| pan of boiling sailed water and lay in deep
dish that will bear the fire without injury.
| When all are in, pour upon the toast quart OF
hot milk (half cream, if you can get it) in which
has been dissolved a heaping tablespoonful OF
butter and teaspoonful of salt. Set the dish
| in dripping-pan of hot water and this in the
| oven. Bake, covered, for half an hour, then let
the top layer brown very slightly. Should the
milk be all absorbed before the time is up add q
| little, boiling hot. Toast thus prepared has a
rich, creamy flavor the ordinary "diptoasr
| never acquires.
| LUNCHEON.
Welsh oustards.
| Waters.
| Cold Meat Pickles.
| Bread and Butter.
Jelly Roll.
| Welsh Custards-One cup Of dry, grated
cheese, four eggs, one cup of milk one teaspoon
| mixed with the milk, bit of soda the size of q
pea, half teaspoonful of salt and pinch of
cayenne. Heat the milk, stirring in the soda
| butter, salt and pepper, with the -four wet up
with little milk, and pour it scading hot on
the eggs beaten light In bowl, add the cheese
| beat up for minute, pour into buttered custard
cups and bake in a brisk oven for about twenty
minutes. They should be puffy and lightly
| Drowned. Serve instantly in the cups, as they
soon fall; pass the waters with them.
Il Wafapg-()UA mir of 10 hast
one cup of milk, one tablespoonful of butter and
| a teaspoonful of salt. Rub butter and salt iato
! the flour, wet with the milk and roll out as thin
| as possible; cut into rounds with cake cutter
and roll out again, this time SURPRISING the for
mer possible They should be actually trans
| lucent. Transfer with to Toured baking
ran and set in quick oven until delicately
Drowned They will be deliciously dainty.
Jelly Roll-Three eggs, one cup of prepared
-four and one of powdered sugar, one tablespoon
full of butter, jelly or jam; rub the butter into
| the sugar, add the beaten eggs, the -four, and
pour into broad baking pan, well creased
jelly. jam or marmalade. Roll IL up pin band
of soft cloth about it to keep it in shape and do
| not remove this until the cake is cold and firm.
/ DINNER.
| German Sage Soup
Fried Halibut with potatoes
| Veal Outlets, with Butter Sauce.
Corned String Beans. Parsnip Fritters.
i Princess Pudding.
| Fruit Coffee.
| German Sage Soup-Heat two quarts of
| skinned soup stock to boil; add the shell and
white Of an egg; boil fast for two minutes strain
| through hafnel without squeezing, add half q
| cup OF German sago previously soaked for three
hours In cold water enough to cover it. Return
| to the fire, season to taste and simmer for TWEEN
/ ty minutes, or until the sage is clear
Fried Halibut, with Potatoes-Cut halibut
steak into strips three inches long and one wild g
H.
dry, rub with sailed and peppered -four and fry
| to a nice brown in butter or dripping Drain off
the fat ana lay in hot dish, with fried or Sara
| toga potatoes about them.
/ Veal Outlets with Butter Sauce-Dip each
| outlet in beaten egg, then in peppered and
| sailed cracker dust, and fry in hot dripping to a
| rich golden brown. Lay each as it is done on
paper to absorb the grease Arrange on hot
| dish and put on every outlet generous spoon
| fua of sauce. Make it by beating two table,
| spoonfuls of butter to a cream with tablespoon
full of lemon juice and tablespoonful of minced
| parsley.
| Corned String Beans-Dran off the LIQUOR
! and, covering them with very cold water slightly
| sailed, leave them for hour Drain and cook
| twenty minutes in boiling water sailed Pour
| off this and shake the beans in a colander Then
stir quickly through them tablespoonful Of but
| ter mixed with pepper, salt very little made
mustard and tablespoonful of vinegar; put back
| over the fire, toss the beans lightly with fork
| until they are hot, and dish them.
Parsnip Fritters-Scrape and boil tender, rub
through a colander to get rid of the tough and
stringy portions, beat in an egg, a tablespoonful
of milk, a teaspoonful (heapingl of prepared
| -four, with a little pepper and SALT make into
small, fat cakes, -four. and fry in good dripping
| or lard
Celery Salad-Cut white, crisp celery into
inch lengths; put into a glass bowl and pour on
| it mayonnaise dressing, dress each eater
wishes. at table, with vinegar, oil, pepper, salt
and little sugar Keep the celery very cold
until the moment of serving.
Princess Pudding - Two cups of prepared
-four, four eggs. one cup of sugar, creamed with
/ a scant half cup of butter half a cup of milk,