The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-03-11
YaiunbIe Recipes.

Baked Eggs-Butter a good-sized plat
ter and break upon it six or eight eggs,
keeping the ye!ks separate; sc Ison with
pepper and salt and a little melted butter
upon earh egg, cover with sifted bread and
cracker crumbs, and bake in q quick oven.
Or, each egg may be broken into an IT,
dividual sauce plate and then treated as
above, being sent TO the table 10 the dish
in which II Is cooked.
Cheese SOufiie-Two ounces Of bread
crumbs, one-half cup Of milk, four table
spoonfuls of grated cheese, two table
spoonfuls OF butter, We ks OF two eggs
and whites OF three, salt and dash of
cayenne. Put the milk and bread on to
boil, stir smooth. then add the cheese, but
ter and beaten yelks. salt and pepper;
stir, and then add carefully the wel'-beaten
whites pour into a buttered dish and
bake in hot oven fifteen minutes.
Fish Cutlets-Twc cupfuls of cold boiled
fish, one tablespoonful OF butter. three ia
blespoonfuls of flour, one-hali pint of
boi ing milk, yelk OF one egg, one table
spoonful of chopped parsley, one tea
spoonful OF onion juice, little grated nut
meg. Rub the butter and flour together,
then add to them the boiling milk, egg,
seasoning and FISH stir we'll together and
add the salt and pepper. When cold form
into outlets, dip in beaten egg, then in the
crumbs and fry. Serve with cream and
sauce.
Caulifiower Omelet-One cup of cauli-
flower cooked and chopped fine. SIX eggs,
whites and yelks beat separate one small
cup OF milk. pepper and salt. To the we'll
beaten velks add the milk. pepper and
salt, then stir In carefully the whites,
lastly the cauliflower. Put good spoon
full of butter III the fTying-pan when it Is
hot add the mixture, and cook oyera clear
fire it should be done in about ten min
utes, roll one-half upon the other take
IRON the pan carefully, with breaG-knife
or pancake turner, and serve at once.
Fondue is 4 foreign dish, made as fol-
lows: One-foUrth pound OF skim cheese,
grated; one-half cup OF milk, three eggs,
One-fourlh tcaspOonful OF mustard, one
ha saltspOOnful of white pepper, few
grains al CAYENNE, one tablespoonful OF
butter, two tablespoonful OF baked -four,
a grating of NUTMEG and bi-carhOnate OF
potash to cover the end of penkniie. Add
the potash TO the mi k, then the other in
cred ents, putting the eggs in last. SIR
til the mixture is smooth, and bake IN
patCy-pans or paper cases. Eat immedi-
ately, very lot.
Welsh Rarebit-Halt cup of milk, two
cups of cheese crumbed or grated, quar-
ter teaspoon vi Of baking sofia, half tea.
spoDnfrl OF salt, yeiks OF two eggs. Put
the milk, cheese and soda in a granite
saucepan, and cook till the cheese melts,
but do not let it boil take from the fire,
and aid the yeiks and salt. Spread on
fresh toasted bread, but cred and cut in
squares or OBJ ongs. \ simpler prepara-
ton under the same name is made wi h
toasted bread softeued ever so 8 lightly
with boiling water snd covered with
grated cheese, then put in the oven till
the cheese is melted.
Dreamed Fish-One pint Of cold cooked
fish, one tablespoonful OF butter, two Ia
blespoonfuls OF -four, one pint of milk,
salt and pepper Cream the butter and
flour together; II in the milk; add the
81 and pepper; put over the fire in q
granite saucepan. and stir until il bois
Have the fish free from homes and skin,
and neatly shredded into a shallow bak-
ing dish; pour over the sauce. Sprink e
the Top with fine sifted bread or cracker
CRUMBS, and place in the oven till light
brown. Any fish can be treated this way
but whitetsh, cod or halibut will look
hest