The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-02-29
HOUSEHOLD HINTS.

To make excellent oyster frltters, q rich
dish, but one that may be partaken of
occasionally at the noontide meal: Drain
the liquor from the oysters; to q cup of
LIQUOR acd q cup of milk, three beaten
eggs. little salt, and flour enough to make
a thin batter. Chop the oysters and add
to the batter. Have ready in q frylng.pan
u mixture of beef drippings and butter
heat very hot, and drop the oyster batter
in by the spoonful. Skim out as soon as
they are delicately Drowned. and send to
the table at once.
An oyster omelet is q very nice break
fast dish. To make it, beat six eggs, whites
and yelks separately; to the yelks add a
half cup Of thin cream or rich milk,
little salt, and twenty.four small oysters
chopped fine. Put two spoonfuls of butter
into q frying pan, and heat while mixing
the omelet. Add the whipped whites to
the other ingredients, mix lightly, and
when the butter is hot turn into the pau.
Shake to prevent burning. When set
in the middle, turn one-half over the
other, and turn onto a hot platter.
Writers upon housekeeping frequently
mention the potroast IS good method Of
disposing of the round of beef, but not all
of our readers. perhaps, know how this is
made. The following are the directions to
prepare and cook 1t: Take round of roast
beef (cost from fifteen to twenty five cents)
and sprinkle salt and pepper on il, after
which roll it up and wind enough twine
CT coarse thread around to keep it in shape.
Put lump of butter or beef fat in hot
stew.pan with one or two sliced onions.
When the onions turn brown put In the
meat, and turn from side to side until IL
has changed color, then pour on enough
cold water to cover, but not to drown.
When the water boils down add little hot
water, and tbicken and season the gravy to
tss e. If put on to cook soon after break
fast, it will melt in your IN outh by dinner.
time.
Chicken crcduettes make favorite prin.
cipal dish for luncheon. This Is the recipe,
the proportion being for a whole chicken:
Put into q saucepan butter the size of
small egg, and when il is melted, small
chopped onion. Stir for minute or two,
and Turn in a small half cup of fl DOR; when
this takes light brown color add cupful
of the stock in which the chicken was
boiled and q gill of milk or cream; both
should be boiling hot. Stir to smooth
paste, season with pepper, salt and quar-.
ter of grated nutmeg, tablespoonful OF
sherry or port, tablespoonful of lemon
juice and dash OF cayenne. For those
who like it a tablespoonful of chopped
parsley is an improvement. Now, add the
chicken chopped line, stir and mix until
very hot, and when nearly cold mold into
sausage or pear shaped croquettes; roll first
in crumbs, and then in beaten egg, again
in the crumbs and fry in boiling
drippings.
Rice waffles make good plain dessert,
especially for the children. Mash one cup
full of boiled rice smoothly, moistening it
gradually with q cupful of luke-wsrm
water; stir in one third Of cake of COM
pressed yeast that has been dissolved in
luke warm water and two cups OF -four.
Add enough water to make batter rather
stifier than for cake, and see that. it Is per-