The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-05-12
HOUSEHOLD HINTS,

Add Raisins.-A pound of raisins is an ex-
cellent addition to a bread pudding. The
breed should be first toasted and then finely
grated.
Delicious Milk Lemonade.-Pour pint of
boiling water on six ounces of loaf sugar,
add quarter of pint of lemon juice and
half the quantity OF good sherry wine. Then
add three quarters of pint of cold milk,
and strain the whole to make it nice and
clear.
For New Beginners.-Hens' eggs hatch in
from 10 TO 81 days; turkeys, from 20 to %
days; ducks, % days; guinea fowls, from 25
to % days; pea fowls % TO 80 days; gee g
80 to 80 days. Fresh eggs will hatch one or
two days sooner than those two or three
weeks old.
Delicious Sponge Cake.-The yolk of nine
eggs and whites of eighteen; one pound of
sugar; one pound of sifted -four. Beat yolks
of eggs till very stiff; add the sugar, then
add whites of eggs well beaten. Sift in the
-four very lightly, only stirring as little as
possible add the juice of half lemon and
little of the grated rine. Bake in two tins,
and when served break into pieces instG a l of
cutting. Ice or not as preferred.
Cccoanut Pie.-One pc und grated a
nut, one half pound butter, one-halt pound
powdered sugar, one glass of brandy, twn
tesspoonfuls lemon Juice, four eggs white
and yClks separately, two teaspoonfuls
vinilla. Rub the butter and sugar together;
| beat light with the brandy and lemon Juice;
stir in the beaten yolks, lastly the cocoanut
and the whites alternately. Bake in open
shells Eat cold with p Iwdered sugar sifted
over it.
Chocolate Pudding.-One quart of milk;
fourteen even tablespO0nfuls vi grated bread
crumbs; twelve tablespoorfu's grased choco-
late; six eggs; one tablesp ODful vinilia;
sugar TO make very sweet Separate the
| yolks and whites of four eggs; beat up the
| four yolks and two whole eggs together very
| light, with the suLar. Put the milk on the
range and when it comes to a perfect boil
| pour it over the bread and chocolate; add
| the beaten eggs and sugar and vanilla; taste
| il to be sure il is sweet enough; pour into a
| battered dish; bake one hour in moderate
oven. When cold, and just before it is
| served, have the four whites beaten with a
| little powdered sugar. and flavor with
| vanilla, and use as meringue.
Picked Salmoa.-Take four pounds Of sal
mon and cut it in pieces of about an inch
and a half thick, across the bone. Lay it in
| pan with enough water to cover it; add a
| pint of vinegar, a tablespoonful OF salt, ten
bay leaves, six blades of mace and a tea
spoonful of whole pepper. When the sal
ting it in cloth. Reboil the liquor, skim
ming il, adding a tablespoonful more of
vinegar. Boil for fifteen minutes. Wheu
| the tish is cold put the fish is a jar without
breaking it, pour on the liquor and cover the
| jar closely. When California salmon are in
the market picked salmon is very mex
ptnsive dish. [Sturgeo may be picked the
same way, and is just as good.
Outlets la Milanaise.-Dip some nice veal
outlets in melted butter and then dip them
| in mixture composed of Parmesan cheese,
| dry bread crumbs, and pepper and salt TO
taste. Put aside for awhile; then dip them
in beaten egg and again in the cheese and
crumb mixture. Put them aside for two
hours then fry. Boil twenty minutesl a
large handful OF macaroni-spaghetlr is the
= best-take it up in colander, drain, and mix