The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-05-30
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
Asparagus Omelet-Boil two pounds of
| tender, fresh-cut asparagus in a very little
salt; better still, steam the asparagus till
tender. Chop it very fine; mix it with the
yelks of five and whites of three we'll
beaten eggs; add two tablespoonsful OF
! sweet cream; fry, and serve quite hot.
Mutton chops and fish roe-Broil the
roes of two large picked herrings; while
hot add a quarter of pound OF scant but
| ter, parsley, onion, cayenne and lemon
| Juice or vinegar to taste. Either chop the
onion and parsley very fine, or remove
| after cooking; pour hot over the broiled
| chops.
Stewed Beets-Boil them first the usual
way; then scrape and slice them; put them
into a stew-pan with 4 piece of butter
rolled in flour, some boiled onions and
parsley chopped fine, and little vinegar,
salt and pepper. Set the pan over hot
fire and let the beets stew for quarter of
an hour.
Stewed Water Cresses-Lay the crosses
in strong salt and water; pick and wash
them well and stew in water for about ten
minutes; drain and chop them; return
them to the stew-pan with a bit of butter,
some pepper and salt; stew till tender.
serve with fried sippets. Stewed crosses
are very good with boiled chicken.
Breakfast should not be a heavy meal,
and moderation should be especially OBJ
served in regard to partaking of hot food.
Liberal use of hot tea and coffee is apt to
produce discomfort throughout the day.
Ice cold radishes oatmeal, crackers and
milk, a slice of cold lamb, cold asparagus
and fresh fruit are suggestive of breakfast
arrangements which are luxurious without
being expensive.
Root Beer-A recipe for making genu-
inc root beer: Take one ounce each OF
sassafras, allspice, yellow dock and winter
green, one-half ounce of wild cherry bark
and coriander, one-half ounce hops, and
three quarts molasSes. Pour sufficient
boiling water on the ingredients and let
them stand twenty-four hours, filter the
liquor and add one-half pint yeast, and it
will be ready for use in twenty-four hours
Brown Gravy for Baked MIeat.-When a
thick, brown gravy is desired for baked
meat or poultry, after taking up the meat
pour out of the pan all but about two
tablespOonfuls of the drippings, saving
this excess for future use; set the pan over
the fire, stir in heaping tablespoonful of
dry -four, mixingit evenly with the brown
drippings; when the -four is brown gradu-
ally stir in pint of boiling water, and
palatable seasoning of salt and pepper;
continue stirring until the gravy is free
from Jumps and has boiled two or three
minutes, when it will be ready for use.
When there are no brown drippings melt
and brown a tablespoonful of butter with
the flour, and then make the gravy after
the above method.
How to Cook beef-The Beef well chosen
l. - l.
to the fire and make it clear, bright and as
hot as possible, whether the intention is
to roast or bake the meat While the fire
is being made ready prepare the beef, not
by washing, but by scraping the surface
with the back OF a knife, and if necessary,
wlplng 1t with clean, wet CLOTH any un-
desirable portion that cannot be thus re-
moved should be cut off, washing would
not remove 1t, and the application of
water would deprive the flesh of its blood
and nutritiye juices. Most cuts of
beef can be carved to the best advantage
if the bones are taken out and the meat is
securely fastened in convenient shape be-
fore it is cooked. No flesh whatever need
be wasted in removing the bone, if
sharp, small knife is employed, and the
bone can be used in the soup kettle or
baked in the pan with the beef
The meat can be secured best by
tying; skewers hold it only lmperfectly,
and are not easily removed after
cooking, while a string can be cut readily.
Use thick, strong cord draw it about the
meat as tightly as possible, after having
put it in the desired shape, and use enough
cord to hold it firmly. III the beef is cooked
very rare-thatis if the flesh has apurplish
tint-the fibers will be so elastic that the
meat will spring apart when the string is
taken off, but if the beef is cooked until
the flesh is pink-and that is the degree
usually liked-the fbers will so far have
lost their elasticity as to retain the shape
when the cord is removed. After the oven
is very hot in which the beef is to be
baked, or the open fire clear and bright
before which it is to be roasted, brown
the entire surface as fast as possible; once
the surface is crisp and brown the meat
may be seasoned without risk of losing
any OF its natural gravy and basted with
its own drIppinrs, or with any good fat,
but not with water. Water, either hot or
cold, applied to the surface OF meat would
so far soften it that its fluid portion would
escape; this natural gravy once lost, no
amount of basting could restore the Juice
and flavor OF the meat. There is no COM
parison between beef cooked in this way
and that basted with an addition of water
10 the drippings. With a hot fire beef
will cook to delicious point, if fifteen
minutes are allowed TO the pound.
Twenty-Five to thirty minutes viii cook it
thoroughly; at the ffteen-minute limit it
will be full of a rich, red gravy, Astounding
in flavor and nutriment; if cooked only
until purple this gravy viii not flow; and
If the meat is well done the gravy has
been partly absorbed by the tissues, and
partly dissipated in the steam which es-
eapes after certain point of cooking has
been reached.
Farm Notes.
Rhode Island farmer recently sold
ninety-three lambs for 81 900.
sickly plants may be made to grow by