The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-05-06

VaIuab. - Recipes.
To Set the Colors in Red Hannel-IBy
request Put little salt in the water in
which you wash the goods.
S;ewed Sweetbreads-Parboili I'LL tender;
put in a stewpan with water ormilk: work
a little butter and flour together add with
pepper, salt and some chopped parsley.
Stew about twenty minutes and serve.
Kidney Stew-Fry small small bits of
kidney brown with tablespoonful of but
ter and teaspoonful of chopped onion;
mix them with tablespoonful of -four, a
little pepper and salt and boiling water.
Boil gently ten minutes and serve not.
a good tea cake that a dyspeptic can
eat without injury if cOld-0ne cup OF
sugar, one egg. a half cupiul of sour cream,
the same of sweet milk, small teaspoon
ful of soda, little salt and nutmeg Bake
an hour before tea time, so that the cake
may have time to cool.
INDIAN CUsTARD PUDDIyG.-Two quarts
of new milk, one cupful of fine Indian
meal, one cupful of mOlasses or sugar if
preferred. Heat the milk to the boiling
point, reserving little cold to mix with
the meal, and one beaten egg, which stir
into the milk while hot; add the salt,
spice and sweetening. Bake two hours or
more IN a SLOW oven.
Marquise Pudding-Open a two-pound
can OF preserved pears, drain them from
the liquid, cut them small and run them
through sieve add half pint of white
| sugar strip. Cut up two pineapples into
small slices, and then into small dice. Add
their weight of sugar and q pint of water;
simmer half an hour; set aside to cool.
/ Boil half pound of dried cherries in half
pint of strip and cool. Surround the
ice-cream freezer with ice, put the pear
pulp In it and work 1t until partly frozen;
add while working the pears, with the
spatula. the well-Deaten whites of four
eggs Drain the cherries and the pine
apple from the strip and add them, and
when nearly frozen put the mixture in an
ice-pudding mold. Surround it with ice
and salt until wanted.
TOMATO OMELET-Put pint OF canned
or stewed tomatoes into an open stewpan
and let simmer tor half an hour. Season
with salt and pepper and a tablespoonful
OF butter. Beat six eggs well and add to
them a level teaspoonful OF salt and three
| tablespoonfuis of water. Put a gen.
erous tablespoonful of butter into
large omelet-pan or frying-pan.
| and when il becomes white and frothy
! pour the eggs into it, Shake over a very
hot fire until the eggs begin 10 thicken and
| look creamy; then pour in the hot toma-
| toes, spreading them over the middle OF
the omelet Roll up quickly and, after
, browning for an instant. turn out on a
warm dish and serve Immediately. Care
should be taken TO have a hot fire, for
without great heat the omelet will be
hard and heavy. Oysters, cheese, chicken,
ham, and, indeed, nearly all kinds of meat
! and fish, NAV be used in the same way as
/ Niah &c
should first be heated in a little sauce.
Cheese Is simply grated and sprinked
over the omelet just before the rolling.
A delicate recipe for sweet biscuit comes
| from the maple sugar region. Measure
out quart of the best -four; add three
teaspoonfuls Of cream tartar and one OF
| soda. If you purchase your soda and
/ cream tartar of a trustworthy druggist and
are sure of getting the very best. use
them, because they make more delicate
and equally light biscuit; otherwise use
baking-powder OF any trustworthy make.
Whatever is used to tighten the biscuit,
whether it is the soda and cream
tartar or the baking powder, sift it
through the sieve with the -four Rub
| a piece of butter the size of egg
through the -four and rub it through so
thoroughly that some portion OF the butter
touches every portion of the -four. The
success of any baking powder or of soda
biscuit depends upon care at this point.
\ ow add a pint of rich, new milk. Stir il
in the mass, which should be a soft dough.
At this period add a cup of maple sugar
cut up into irregular dice about the size of
peas. Dredge a board; turn out the
dough. Dredge -four over il and roll il az
quickly as possible tail it is about an inch
thick. Cut out the biscuit with small
tumbler or biscuit-cutter, not over two or
two'and quarter inches in diameter.
The biscuit viii rise TO the proper size.
Bake them-twelve to fifteen minutes in q
very hot oven. Serve them hot These
maple sugar biscuits are a delightful
| change.