The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-01-16
Household Hints.

Oysters Broiled With POrk--DOuble a piece
of wire into the shape OF a hairpin: string it
with, first, an oyster and then slice of pork !;
and so on. till il is filled; faSten the ends to a
wooden handle. and broil before the fire. Sea-
son highly with pepper, and serve the pork
with the oysters if il is liked.
Apple Cream-Peel and core six large apples
boil them in little water, with two ounces of
raisins and the grated rind of lemon. till
quite soft; when cold add a glass OF sherry.
Lay the mixture in a pie dish, beat up the
whites of three eggs with a little sugar to stiff
froth, spread it over the apples and bake in a
slow oven.
\ Dutch Apple Pie-Stew five or six apples
with one half-pound of sugar, few currants
and raisins, little mixed peel cut up, a few
chopped-up almonds and pinch OF powdered
cinnamon Make some puff paste, line pie
dish with some OF il, put In the stewed apples
when cold, cover with paste and bake in a
very brisk oven
Open Apple Tart-Stew some apples until
quite soft (take out any hard pieces), beat them
TO pulp. and to one-half pound of pulp allow
SIX ounces of sugar, five eggs and the grated
rind OF a lemon. Heat all these well together
then add gradually five Onces Of melted butter.
Line dish with puff paste pour in the mixture
and bake it at once.
Baked Indian Pudding-0ne quart sweet
milk, one ounce butter, four well-beaten eggs,
one teacupful corn meal, quarter Of pound OF
and stir in meal while boiling; let stand till
lukewarm; stir well together. Bake one-and-a-
half hours; serve with or without sauce. Half
poundof raisins may be added if desired.
Aspic Jelly-A Jelly may be made OF the
bones of the turkey and chicken used in boned
turkey by covering them with water and boil
ing them slowly till the LIQUOR is reduced 10 a
gelatinOus mass. This will require some time,
and the jelly must be covered with caramel 10
give the beautiful amber-colored aspic used by
French cooks. 1t is easier to make Jelly with
brown beef stock and gelatine.
Washington Omelet-One cup milk, six eggs,
tablespoonful butter, salt and pepper, one tea
cupful bread crumbs Let the milk come to
boil, pour it over the crumbs, and let stand a
few minutes. Break open the egg and stir till
well mixed add the bread and milk and sea-
son. Melt the butter hot skillet, pour or
the Omelet and let ii cook slowly; cut in
squares, turn, fry delicate brown and serve
Immediately.
Potato Gems-A good way to make potato
gems is TO work one cup of cold mashed potato
smooth into one cupful OF sweet milk. Stir in
one cupful of corn-meal, enough to make a
batter which will drop easily from spoon,
with pinch OF salt. and add one well-bcaten
egg. Beat briskly three or four minutes, then
put into well-buttered gen-pans and bake
twenty minutes TO half an hour, with a steady
but not too hot fire.
New Plan for Cooking Mush-Mr ". D.
Riley SENDS the Record the following improved
plan for cooking mush, on which he thinks he
should be paid a royalty: See that the fire is
well made; then take a one-gallon iron pot, fill
it half null of water, with one tablespoonful OF
salt; let the water come to sharp boil; then
stir in two pounds of sifted meal and as soon
it thickens put the lid and put the pot in
the oven and bake for thirty minutes; take out
the pot every ten minutes and stir up the mush.
This plan cooks the rankness out of the meal.
A Rich Baked Apple Pudding-Stew some
apples with sugar to taste, few currants, some
chopped-up almonds, little mixed peel cut
fine, and pinch of ground cinnamon. Make
a crust as for an ordinary pudding. grease the
pudding basin, and sprinkle it with brown
sugar and cinnamon; line it with some of the
paste, put some of the fruit at the bottom, then
a layer of paste, another of fruit, and so OF
till the basin is full finishing of with the
paste sprinkle the top with sugar and CHINA
mon and bake it. Ii will turn out OF the basin
when baked. A simpler method is to peel and
cut the apples in small pieces, and lay them
on the paste with the other ingredients and the
addition of little water.