The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-05-23
monschold HINT.

TO Clean Mrrors-Sponge them perfectly
free from all dirt, drying with soft clothes and
when quite dry. rub a little powdered blue
over the glass, polishing II finally with soft,
old silk handkerchief.
Broied Kidneys-Split the kidneys through
lengthwise and run on iron skewer through
them 10 keep them ilat pepper and broil over
n clear fire; sprinkle with salt, put bit OF
butter on each, and serve on hot dish.
Velvet Cream-rwo tablespoonfuls OF gela.
tine, dissolved In "a half tumbler OF water; one
pint OF rich cream: four tablcspoonfus ot
sugar; flavor with almond or vanilla extract Of
rose water Put In molds and set on the ice.
This Is delicious dessert and ran be made in a
few minutes. IL may be served with OF with.
out cream.
Potato Chowder-Take six large potatoes.
one onion, one quart of milk. one tablespoon.
ful OF butter, two ounces of salt pork md one
egg; cut the pork In small pieces and fry, add
the potatoes and onions sliced, cover with
boiling water and cook until potatoes are ten.
der; add the milk scalded aud the seasoning,
and lastly the egg beaten light
Soaked Biscuit for Tca-Put half dozen
large hard water crackers Ia small bowl
pour boiling water over them; LET them stand
on the range top Tor n few minutes Drain of
the water and add more, covering, as before.
When soft enough 10 mush With n fork, drain
again aud break up In n hot dish, with bit OF
butter, pepper aud salt Cover closely and
serve hot; This also makes tempting Dish for
an Invalid.
To Serve Beef or Mutton IIone.-The recipe
u given for y "dry-deyil" Mix an ounce of
butter with about u tcaspo0nlul OF unmade
mustard, salt, cayenne, and few drops 0i
lemon or lime juice, or, II preferred, chilli Vine
gar. Score the flesh 90 the bone, rub the above
mixture thickly In and over the meat and hroil
lightly over a very clear fire. Chicken drum
sticks, or any remnants on the bones, may
be- served the same way.
French Clothed Cream. Strain the new milk
Immediately into Wide pans, 80 as 10 be- about
three inches deep, and let i rcmnin for twenty.
four hourrt then gently place The pan upon ~
hot.oycn plate, 10 stand with gentle heat fol
II Il bolts u 70 spoiled. When the cream forms
q ring la the center remove little With the
finger, u few bubbles rise In the spot IL II
done, which will be In half 10 three.qtulrlers OF
an hour remove u from the IRE and let 10 re-.
main twenty.four hours, then akin them aud
add q little sugar 10 The top,
Almond Sponge Cake-TalSc half pound OF
lont sugar, rub the Tind OF "A lemon on 90 some
OF H. then thoroughly crush tall Take five
eggs, separate the whites from the yoiks aud
eat the latter Tor some minutcsi shake LA tho
sugar gradually aud bent we'll togelherj stir IN
six ounces OF -four with twenty drops Of
essence Of almonds beat the whites OF the eggs
10 froth and add them half All a well oiled
pan and bake in quick oven for about ON
hour This cake ~ not very sweet for u j. %
eat With some 81 the creams" that make such
delicious light deserts,
Apricot Cfean-'fake a can OF preserved
npricots, turn out the contents into a sauce
pan, add three ounces Of nugnr, let them boil
Tor aquarter Of an hour aud pass them through
"A sieve. Dissolve one ounce OF the best
gelatine In u little milk, whip 10 a roth pint
OF cream. Mix the golailne with the apricot
pulp, then quickly work into IL the cream
pour the mixture into mold and put II GA lee
10 SET When wanted, dip the mold In hot
water and turn out the cream.