The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-01-21
Household Recipes.

Scalloped Oysters-Sprinkle buttered
dish with bread or cracker crumbs, then
put in layer of oysters, lay on bits of
butter, sprinkle over a little pepper and
salt, and so on until the dish is iull, leav-
ing the crumbs on top; moisten with the
liquor from the oysters. Bake half an
hour in a quick oven.
Picked Oysters -Rinse the oysters in
their liquor. strain it upon them and let
them come TO boil; then take them out
of the liquor to cool. Prepare pure cider
vinegar by boiling it with peppers, little
salt, mace, cloves and nutmeg, and when
perfectly cod pour it over the oysters and
keep them in a covered stone jar.
Fried Oysters-One cup flour, one tea
spoonful butter rubbed through it, one
teaspOonful ast-powder, one-half tea
spoonful salt, one teaspoonful sugar, stir
them we'll together; then add one cup
milk and two well-beaten eggs; have the
batter as stiff as for griddie cakes. Take
one quart well-cleaned oysters and mix
with the batter, and fry in plenty of hot
lard.
Bachelors Buttons These delicious
little cakes are prepared by rubbing two
ounces OF butter into five ounces of -four ;
then add five ounces of white sugar; beat
an egg with hall the SUGAR and put into
the other Ingredients add almond favor
ing according to taste; roll little cakes in
the hand, about the size OF a large nut;
sprinkle them with broken lump sugar,
and place them on tins with buttered
paper. They should be lightly baked.
Muscat Jellv-0ne and one-half ounce
OF gelatine, one-haif pound sugar, three
lemons, one quart water, one-half pound
grapes black and green, three eggs, ore
dessertspOOnful e.der-fower water Soak
tie gelatine in the water for one hour,
then add the JUICE OF the lemons and the
lemons and the whites of the eggs whisked
IN 4 GIL OF water and stir gently till boil
ing, take it from the fire, let it stand five
minutes. then pass il through ielly-bag
pouring back few times till quite bright,
stand in ice-water, and when the jelly is
nearly set stir in the elder-hower water and
grapes, pour into molds aud stand aside
to set.
Chicken in Jelly-Clean and put on to
boil plump chicken, allowing pint of
water Tor each pound OF the chickens
weight. When the water is heated to the
boiling point skim it and set the pot back
where it will simmer until the meat is ten
der, about an hour and a half Then re-
move the chicken, skin it and remove all
the flesh from the bones; then put the lat
ter back in the kettle and let the liquor
boil until it has been reduced one-half.
Then strain the liquor and put it away to
cool 1t will get into a regular Jelly.
Then remove the fat, and put the
hardened liquor into a saucepan,
and add a quarter of a package of gela-
tine for each quart OF jelly-soak the
geatine for an hour in half a cup of cold
water-twelve peppercorns, four cloves, a
small piece OF mace, a stalk of celery, an
onion, tine white and shell OF an egg, salt
and pepper to taste. Let the ingredients
boil up once, then put the sauce pan back
where it will simmer for twenty minutes.
Then strain the Jelly through the napkin.
Put layer OF il three-quRrge Ts OF an inch
thick in a mold and put the mold in ice
water 10 harden. Cut the flesh of the
chicken into long, thin strips, season them
well with salt and pepper and lay them
lightly in the mold when the Jelly is hard.
Pour the rest of the jelly into the mold
and put it away to harden. When the
dish is ready to be served, dip the mold
into warm water and turn it upside down
on plat err; its contents will slide out in
one mass. A garnish OF parsley improves
its appearance. and tartare or mayonnaise
sauce may be served with it.