The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-03-28
THE HOUSE AND FAMILY.
Everyday Bills Of Fare.
written for the journal by Marion Harland-Copy-
righted. 1885.

written for the Journal by Marion Harland-copy
/ Mush and Milk.
Sausages Baked Potatoes.
/ Pancakes (sugared).
Bread-brown and white.
/ Fruit. Tea. Coffee.
Mush and Milk-Scald a heaping cup of corn
meal with pint of boiling water and let 1t stand
in a cool place over night In the morning pat
1t into farina kettle with pint OF fresh milk;
| wash out the Jumps sort to taste, and cook for
half an hour or longer after it reaches the boil
Beat hard and turn into deep dish. Eat with
cream and sugar.
Sausages- the sausage meat into small
cakes, patting them firmly into shape. Lay in
frying pan add half a cup Of cold water, and let
them simmer until the water is boiled away and
the sausage cooked to fine brown. This is a
great improvement upon the usual method OF
frying sausages in their own fat Link sausages
cooked ID the same way do not burst or crack
Pancakes tsugared)-Two cups Of creamery
buttered" -four; two cups of milk, two eggs, lard
for frying, powdered sugar: Whip the eggs
light, mix with the milk, add the flour and beat
one minute. Heat an even tablespoonful of lard
| In frying pan, and when 1t Kisses pour 10
| enough butter to cover the bottom thinly. cook
quickly, and when the batter is set" turn dex-
terously with spatula, unless you have prac-
tice in tossing pancakes. Sprinkle with sugar,
roll up smoothly, sft more sugar on the roll and
| send to table hot.
LUNCHEON.
| italian Rice Pudding.
| Tomato Sauce
| Fried Bread.
Crackers Cheese Olives.
| Apple Charlotte.
| italian Rice Pudding-To two cups Of boiled
| rice add cupful of hot milk in which has been
stirred bit Of soda the size Of a pea, and des-
| sertspoonful of corn starch. Mix well and stir
| in tablespoonful of melted butter and two we'll
beaten eggs. Add next cupful of minced veal.
| chicken, turkey duck or mutton, moisten with
l g.. 90 I'LL I'D
stir all thoroughly, put into buttered mold and
bake, covered in dripping-pan OF hot water for
an hour. or better STILL steam it for an hour and
q half in Covers steam cooker; turn out on
hot fat dish, and pass tomato sauce with it.
| Tomato Sauce-To half can of tomatoes
| allow small onion, sliced. Stew both together
| for half an hour, rub through colander and
return to the saucepan with a tablespoonful OF
butter rolled in teaspoonful of corn-starch,
| half teaspoonful of sugar, pepper and sauce to
| your fancy. Boil one minute and serve in a
| gravy dish.
Fried Bread-Cut the crust from slices of
| stale bread; dip each in thin batter made OF
| cup Of milk, two eggs and heapng tablespoon
| full of -four sailed slightly. and fry in lard or
clarified dripping to yellow brown. Drain off
the fat from each piece as you take it up. Serve
hot
| Apple Charlotte-Stsw a dozen pared, cored
and sliced tart apples soft; sweeten well and rub
| through colander; set again over the FIRE while
you stir in the yolks of three eggs. AS soon as
| it is hot lit must not boill turn into bowl to
| cool When cold beat in the whites of the eggs
mixed with tablespoonful of powdered sugar.
| Line glass dish with sliced spongecake or lady
| fingers, pile the apple within it and cover with
maecaroons neatly fitted together. Set on ice
until wanted,
DINNER
Barley Broth
Buttered Lobster
Pot Roast of Beef.
Potato Souf1e. Pea Cakes.
p,,dd
Fruit. Black Coffee.
Barley Broth-Three pounds of coarse mutton
| or veal, or "scrag" of mutton and knuckle OF
| veal; three quarts of water; half an onion; one
carrot; pepper and salt; one cupful of pearl bar
| ley, soaked three hours in water. Put the meat,
| cut up small, and the bones broken, over the
| fire, with the onion and cold water; cook slowly
| for FIVE hours, season. and set away until next
| day. Skim off the fat, strain out bones and
meat put the liquor into pot, with the soaked
and strained barley and the carrot cut into dice
Simmer one hour and serve. ~
| Buttered Lobster-Empty . can of lobster
| some hours before you wish to use it. and keep
| in cold place. To prepare it, break the meat
| .sstringy" look that dsfgurea much salad and
| many entrees. Put q clean saucepan on the
range with three large tablespoonful of butter,
| as much cayenne pepper as will be on the point
of pen-knife, the juice and quarter Of the
/! grated peel of large lemon. When the mix
| ture SINNERS, put in lobster with table
| spoonful of fine crumbs, and let it get smoking
| hot stirring it cautiously with a silver fork to
| prevent searching. Fill 8 buttered bake-dish or
scallop-shels with this. strew fine crumbs on
| top stick minute bits Of butter in them and
brown lightly in quick oven. Send heated
| crackers and sliced lemon around with the dish.
Pot Roast of Beef-Lay fllet of rib roast
| from which the bones have been taken, and
which is then skewered into round, in broad,
deep pot Pour in acupful of boiling water; add
two slices tno morel of onion, cover closely and
cook ten minutes to the pound. Then transfer
| to dripping pan. rub over with butter, dredge
with -four and brown in a brisk oven. Fifteen
minutes should do this Strain and cool the
gravy left in the pot; take off the fat, put into
frying pan, pepper, salt and thieken with heap
| ing tablespoonful OF Drowned Hour. Boil up
| we'll and serve in gravy boat.
Potato Souffe-Add to cupful Of cold mash
ed potato half cupful Of milk, worked in
| gradually; mash out all Jumps and beat very
smooth Whip three eggs and beat them into
| the potato with pepper and salt. Heat two Ia
blespoonsfuls of nice dripping in frying pan,
pour III the potato shake as it cooks to keep it
clear Of the bottom, and when "set" all over turn
| it into hot dish as you would an omelette
| Serve and eat at once.
| Pea Cakes-Empty the peas from the can
| drain and let them lie for half an hour in cold
| sailed water. Cook tender in boiling water
| slightly salt, rub while hot through colander
work in teaspoonful of butter, pepper and
| salt to your liking and let them cool. When
ready to cook them, beat up two eggs, soften
the peas with cupful of milk. worked in by
degrees, add tablespoonful of prepared -four to
| hold the butter together and fry as you would
| griddle cakes. Send to table hot
Amber Pudding-One cup of butter, two cups
| of sugar, yolks Of six eggs and the whites of
| eight juice and grated rind of two lemons, half
glass of brandy. half q nutmeg rub butter and
sugar to cream, beat in the yolks, the lemon
ratmeg and brandy, lastly the whites of four
| eggs. Whip very light and bake in open shells
of nice pastry. AS soon as the mixture is set
and skin has formed on the top. spread quick
| ly, without taking the puddings from the oven,