The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-01-02
Honsellold Hints.

sweet fotalOeS-BOL- mash and q
pudding dish, with tablespoonful of butter.
:wo Of sugar and two eggs 70 every pint Of pO-
tatoes; stir smart and set in the oven.
Parsnips-Wash and scrape; put in boiling
saltwater, cook tender take up, slice, lay in
pan, pour over melted butter and sprinkle
with sugar: set in the oven 10 brown.
White Coeoanut Drops-One pound grated
cocoanut bali pound pulverized sugar, whites
of six eggs beaten stiff; drop on buttered paus
and bake. These drops are delicious.
Cream Almonds-Two and half cups OF
fine sugar and half cup OF water; boil four
minutes, then beat until cold enough 10 handle.
Mold over almonds and roll in coarse sugar.
Roast Haunch of Venison-Rub the venison
with butter, pepper and salt. put in the oven,
stick cloves all over ihe roast, haste with but
Ter. When done pour over a teaeap OF wine
or vlnegar Ihicken the gravy with grated
cracker. Serve with currant jelly.
Oyster Pie-Grease a deep tin plate and
cover the bottom with pulled paste; lay on It a
dozen g0O0-sized oysters; season with butter
pepper and SALT spread over this an egg batter
and cover with a crush OF the paste. making
small openings IN IL with FORK; bake about
twenty-five minutes.
Cabbage Siaw-Take one small head of cab.
bage shave line; to one quart add the yelks of
three eggs beaten. tablespoonful OF sugar one
Of olive oil or melted butter, hall g teacup Of
thick cream. with teaspoonfui Of mustard, a
little pepper and salt. Put the mixture over
the fire ana stir; when thick pour over the cab
bage. Let cool and slice hard-boiled eggs over
the top.
Chocolate Creams-Two cups Of sugar, one
cup of water, one and q half tablespoonful Of
corn starch. one tablespoonful vanilla; mix all
except vanilla. Let il boil from five 20 eight
minutes, stirring all the time; take il of and
STIR until it comes TO a cream; when nearly
smooth add vanilla. and make into balls. Mix
bali pound OF chocolate, but do not add water
Roll the balls in it while warm.
Spanish Maccaroons.-Four ounces OF al
monds, half pound sugar, six yeiks of eggs,
half teaspoonful OF ground cinnamon. rind OF
one orange. Boil sugar first then add pounded
almonds and favoring. Let them simmer
gently over a slow fire ten minutes, stirring oc-
casionally; then add the yelks of the eggs and
ire; when cool roll between the hands. greas.
ing them slightly. Make into small cakes and
spread on white paper.
Cranberry Sauce-i1) One quart berries,
one pound graduated sugar and Qne-half pint
water. Cook ten minutes; shake the vessel, do
not stir. o. One quart berries, one pound
granuated sugar and one pint water. Bring
sugar and water to a boil; add the fruit and
boil till clear-hfteen or twenty minutes. Isl
One pound berries, one pint (scant) cold watei
and one pound Cranulated sugar. Boil togethei
berries and water ten minutes; add sugar and
boil five minutes longer. Gently stir or shake
to prevent scOrching.
Roast Pig-To prepare the pig make ready
large pan of boiling water; put the pig for ;en
minutes into cold water, then plunge it into the
pot, moving it about till the hair begins "a
loosen. Take it out, dry it, and with a coarse
cloth rub the hairs backward until they are all
removed. Take out the entrails and wash il
thoroughly IN cold water. When the pig Is well
cleaned make a filling of mashed potatoes OF Of
bread. sage. DepDer and salt inst as YOU ike
Sew it up with strong thread. truss II with IL
fOrelegs skewered back and its hind leg
forward. Rub il with butter and flour it all
over Well butter the dish-you bake 1t in.
Basic frequently with either pure olive oil OF
melted butter When done take out and rub
1t well over with a buttered cloth, put it back
in the oven few moments TO dry.
Chicken Salad-Boil the chicken until ten.
der; when cold cut into small pieces; mix with
celery cut into pieces about the size Of the
chicken. Pour over il a mayonnaise dressing
made as follows: Y tablespoonful Of mustard,
one OF sugar, one-tenth OF teaSpOoniul OF
cayenne one teaSpOonful Of salt. the yelks OF
three uncooked eggs, the juice Of half a lemon,
a quarter OF cupiul OF vinegar, pint OF oil
and q cupful Of whipped cream. Beat the
yelks and dry ingredients until they are very
light and thick. with either a silver or wooden
spo0n-Or, better STILL with a Dover beaten OF
second size. The bowl in which the dressing Is
made should be set in pan OF ice water dur
ing the beating. Add 4 few drops OF oil az 4
time until the dressing becomes very thick and
rather hard. After il has reached this stage
the oil can be added more rapidly. When
il gets so thick that the beaten turns hard.
add a little vinegar. When the last OF
the oil and vinegar has been added 1t should be
very thick. Now add the lemon juice and
whipped cream. and place on ice for few
hours, unless you are ready 10 use II. The
cream NAV be omitted without injury.