The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-03-28
Household Hints.

Cold Fish.-CoId boiled, baked or broiled
fish may be used for croquettes, outlets,
la creme or salad. In fact, there are so
many ways for redressing fish and meats
that one hesitates in selecting few.
Pain de Fromsge-"Wyvern" says: "This
is mold of cheese cream Make half
pint of rich custard, season 1t with salt and
little Nspaul pepper; whip it well, stir in
three ounces of grated Parmesan or Cru
gere and half an ounce of dissolved gela-
tine. Set the mixture in q plain mold in
cold place, or in summer upon ice, and
while sitting stir in a coffee. cupful OF
whipped cream. Turn out the mold, gar
nish with sprigs OF parsley, and serve cold.
PURGE of Pheasant q Ia Reine.-Wash and
clean thoroughly an old hen pheasant;
stew for one hour in three pints of white
stock. Take out the pheasant and remove
all the white meat from it, which pound in
q mortar with two ounces CT butter, and
rub through q wire and then a hair sieve
with some OF the stock. Return the carcass
of the pheasant to the stock and add TO 1t
two white carrots, a stick of celery, tur-
nip, two onions, all sliced, an ounce OF
salt, and let it stew for two hours. Strain
and beat the vegetables through a hair
seive, emitting the turnips and carrots
add the puree of meat and vegetables to
the stock, incorporating it by degrees; add
one pint of good cream, teaspoonful of
sugar and little salt and cayenne to taste.
Sever with fried croutons.
Turkish Sausages Procure the thor
ougly cleansed small lntestines Of q sheep,
prepared as usual for sausages. Mince q
sufficient quantity of raw mutton. aud to
this add, whilst mixing, one teacuptul of
| the best Patna rice, we'll washed and
| drained; salt, pepper and cinnamon to
| taste, and sufficient fresh milk, or water,
| to convert the whole into a workable PASTE
| Stuff the intestine skin, as usual for
| sausages, prick them with q needle, and
| throw into q potful OF boiling water, suffi-
| GENTLY sailed previously. Wnen partially
| cooked remove TO tfencher, and twist
round and rourd after the fashion of a
| twists d roll. When quite cold, fry to
| nice color in very hot fresh butter, and
serve. What remains from the repsst thus
| prepared may be advantsgeously cut into
thin slices dipped in beaten-up egg,
bread crumbed, and fried in butter, or this
mode of treatment may be followed In the
| first instance.
Fish Outlets Put half piut milk in q
| double. boiler to heat. Rub together one
| even tablespoonfuls Of -four; add this TO
| the boiling milk; stir until smooth and
| thick; add the yolk Of an egg and pint Of
| cold cooked fish; mix as lightly as possible;
add . quarter tesspoonfni Of nutmeg, a
half teaspoonful of onion Juice, salt and
| pepper to taste mix and turn out to cool.
| When cold form into outlets: dip first In
beaten egg and then in bread crumbs, and
fry In smoking hot fat. Put fancy paper
in the small end to represent the outlet
bone.
| A Choice Pigeon Pie.-After the bird has
been thoroughly washed inside and out,
4 andsdriad fiji A. with n hfchIv aaaaonad
and. very ssvory veal force-msst. Rub the
outside with q compound of pepper, ground
sllspice, one pounded Glove and about the
same weight Of cinnamon, nutmeg and
grated lemon peel. Put into the stew-pan
one tsscupful Of lemon Juice, one OF orange
Juice. four or five sprigs OF parsley and the
same Of sweat marjoram and thyme, LIST