The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-06-03
Recipea.

A Rolled Tongue-A timed tongue is
the best for picnic as it can travel in its
own case, and need only to be opened on
the spot.
Onion Soup Six large onions, two
ounces OF butter, salt and pepper to taste.
quarter of pint OF cream, one quart of
soup stock. Chop the onions, and fry in
butter, just lightly, till tender, but not
brown, add the soup stock and let them
boil, then season, and just before serving
add the boiling cream. Excellent for
persons troubled with sleeplessness.
If YOU wish TO improve upon the usual
method of smothering beefsteak with
onions, try this: Cut one quart of onions
in very small bits, not over an inch long,
and as thin as sharp knife will lieut. them.
Let them lie in cold water with a good
sprinkling of salt in il for half an hour.
Drain them well and fry them in deep
frying-pan, with good deal of very hot
lard in it. They will cook Immediately
and be crisp and most excellent
A delicate dish for desert is made thus:
Beat the whites OF six eggs to stiff froth,
adding gradually six tablespoonfuls of
powdered sugar; beat or whip for almost
half an hour, then beat in a small cup of
Jelly, or a cup of preserved peaches or
lAGsn OncS. EtTNc III cduCtTb Ol TlCn CTGdIl,
sweetened and favored with vanilla.
Bananas may be used in place of the fruit
mentioned above, but they must not be
sliced until just little while before you
serve them, as they are almost certain 10
turn dark colored.
Cinnamon tarts please the children.
To eight ounces of butter allow one pound
of flour, one pound of brown sugar, three
eggs rub the butter and sugar to
cream, add the eggs leaving out the white
OF one. stir in the flour, roll thin, cut in
three-inch squares; before putting into
the oven rub the top with the white OF
the egg and sprinkle with cinnamon and
sugar mixed. A blanched almond or an
English walnut may be placed in the CEN
ter or may be broken in bits and piece
put at each corner.
Brisket of Beef with Beets-Choose
four pounds of the brisket of corned beef.
not too fat, wash it in cold water, cut out
any bone which may be in it, taking care
to cut from the inside so as to leave the
outer surface of the meat intact, roll it
tightly and tie 1t compactly; put it over
the fire in sufficient cold water to cover il,
add a teaspoonful of pepper-corns or
small red or green pepper. and boil it very
slowly for two hours, replacing with cold
wafer tHhb "iliCu ONdpOIdle5, 80 luat LIl6
beef is kept covered with water; after
the beef has been placed on the fire,
wash six medium-sized beets in plenty
OF cold water, taking care not to break the
skin, and leaving on the roots and about
two inches of the leaf-stalks; put them
over the fire in a large pot or saucepan
half full OF boiling water, and boil them
until they are tender, which will be about
an hour and half, then take them out OF
the boiling water lay them in cold water
for a few minutes until they can be
handled; slice them. heat them quickly,
with ssltspoonful of salt, quarter OF
saltspoonful OF pepper. tablespoonful of
butter and gill of vinegar, taking care
not to break the slices When the beef ia
done remove the strings from it, and serve
it on large platter with the beets placed
around it.