The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1888-02-24
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S2I,94o.0o
uousehord Hints.

Bread servers, three-pronged forks with an
ornamental cross-bar holder, are the lates
addition to the breakfast-tAble service They
are English, and as at many English breakfast
tables the loaf is cut no faster than slices are
demanded, lifting the plate is serious matter
sometimes.
To make oyster croquettes, scald and chop fine
the oysters. adding equal amount OF mashed
potatoes. To one pound of the mixture add a
lump of butter the size of an egg, a teaspoonful
of salt, half n teaspoonfui of pepper and quar-
ter of teacup of cream. Mold in small cakes.
dIpp in egg, then in bread-crumbs and fry in hot
fat
To make chocolate frosting take one cup Of
pulverized sugar and about two tablespoonful
of cold water, boiling until it makes smooth
syrup. Pour il boiling on the beaten whites OF
two eggs, stir thoroughly and add one half cup
of grated chocolate and a little milk. Continue
to stir thoroughly and boil for about two min
utes.
conveniently on hand. Boil tender half . peck
of beets. They should cook at least two hours
slowly. When thoroughly done allow slice OF
raw onion TO every beet. Slice them into o jar,
put in teaspoon of horse-radish, six cloves.
and a tablespoon of whole peppers to every half
dozen beets. Pour boiling vinegar over them
and set them away. When cole cover.
great many people have old-fashioned what
nots slowed away in attics or out-of- the way
places, if they have not sold or given them
away. A certain lady who is very ingenious in
making old things look as good as new, drew her
antiquated what-not from obscurity and made
1t into pretty and useful piece of furniture in
the following way: Inc upper SnelI was aIiOWeQ
10 remain and the next two were removed
curtain of yellow India silk was hung from .
rod placed across, inst below the upper shelf.
The place inside WAS used as receptacle for
sheet music and few pieces Of bric-a-brac was
placed on top
One of the favorite buildings served frequently
at the Queens table was the pudding of dstinc-
ton. Prince Albert called incompatible. Beat
half pound of butter to cream; stir in the
yelks of six eggs half pound of butter, six
ounces of sifted sugar, half pound OF Sulta Ma
rAisins, the juice and grated rind OF two lemons;
add the whites OF the eggs beaten to a foam.
Line buttered mould with slices of ctrou,
blanched almonds. candied orange and lime
rind, and other fruit, angelica, VANILLA and rose
drops, and pour in the mixture; cover with oil ed
paper and cloth. Serve with a sauce made of
butter. lemon. sugar. and old sherry.
Katherine Armstrong, the expert teacher OF
cookery, declares that the following rule for
corn bread is the best going: First measure in
to stirring bowl one cup of corn-meal and two
cups of sIfted -four. Into these rub one tea
spoonful of salt. nearly cup of granulated
teaspoonfuls Of baking powder. Now into q
quart bowl put the whites OF two eggs. into an
other bowl the yolks of the same Beat the
yolks well and add to them cup of milk; stir
together. and then stir into the other mixed
ingredients. adding much more milk az is re-
CURED to make a thin batter. Now bring the
whites to stiff froth, and add to the rest; beat
square tin. inches by L. 1t takes nearly
hour to bake this corn bread, it is the first
thing to be made, and will be the last to bring
the table. Corn meal swells greatly by
cooking, and unless the batter is quite thin the
result will not be satisfactory. 1t is "as hand
some as pound-cake"
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