The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-02-25
same Oad Rrc.p...

Potato Sc0nes-boil and peel SIX sound
potatoes. mash them until they are per
fectly smooth and free from lumps-fork
does this best. Add little salt. then
knead il ont adding little -four until il
is an inch thick. 4 griddle il the best 10
bake on, and the scenes should be pricked
lightly with fork. This prevents them
from biistering. Butter them while quite
hot, and they are delicious.
Kedgeree-Take pound of timed fish,
such as salmon, lobster, etc, shred finely,
and three-quarters of a pound OF rice,
weighed after il has been cooked. Place
the fish and rice in a saucepan, add two
ounces OF butter, two tablespoonfus of
cream, salt and pepper, desser:spoonful
OF curry powder. dessertspoonful OF an
chovy sauce, and the whites OF two hard
boiled eggs chopped fine; stir all these in
gradients over the fire until quite hot, then
pile high on dish. Pass the yelks of
eggs through wire sieve over the kedge-
rec, and garnish with cut lemon.
Honey Applicable Fingers Soak two
cupfuls OF dried apples for a night Next
moring mince the fruit as fine a. possible
and simmer for two hours in two cups OF
honey. Cool and poor the mixture into a
basin with a cupful of caster sugar. hall a
cupful of milk, the same of butter pre-
j. a
cloves and cinnamon, the grated rind OF a
lemon, three cupfuls OF flour (best Wen
nese). two eggs well whisked and three
tesspoonfuls OF baking powder. Line
tin with buttered paper and bake. The
mixture should be half an inch thick
and served cut in fingers and busted with
caster sugar.
Potato Casserole.-Place quart of
mashed potatoes in basin. with pepper
and salt; add the yelks of two eggs, and
beat oil well together. Butter a border
mold, sprinkle il with golden-brown bread
crumbs, and fill with the potato paste:
place IL in a moderate oven, and bake it
half an hour; then lit il out and let il cool
for a minute then turn out the casserole
on a warm dish Have ready pound of
timed meat, either beef or mutton, finely
chopped, seasoned with pepper. salt and a
little nutmeg; place this in a saucepan con-
tanning half pint of good stock, stir in a
tablespoonful OF florsdor. and Just allow il
to boil well up. Place the mince or stew
in the center OF the casserole, and garnish
the top with cooked carrots or turnips, cut
in fancy shapes.
Lobster Outlets Take half small
tin of lobster, press all the liquor out OF
the tin and put il aside for panada. chop
the lobster into neat pieces. rather fine,
prepare penada OF one ounce Of -four,
half teaspoonful OF salt, pinch OF pep
per. a small pinch OF cayenne pepper and
one Gill OF the lobster stock III there is
not enough lobster stock use milk to make
up the quantity. When this has boiled
well up add two tablespoonful OF cream
and one OF lemon Juice; stir in the pieces
OF lobster, beat all well together and put
aside to cool. When the mixture is firm
divide it into snail portions, form those
into seat outlet shapes. place small
piece OF Naples macsroni in each outlet to
represent the bone, brush over with
beaten egg. roll in biscuit crumbs and fry
nice golden brown. Serve in a circle
with fried parsley in the center.-LOndOa
Queen.
Potato Cake-The genuine Cornish po-
tato cake is fried not baked. and is made
IS follows: Boil the potatoes till they are
soft and fioury. dry them, and while warm
mash them thoroughly this usually done
with the hnndl then mix with them as
much flour as will bind the potatoes with
out making il stiff, add salt, and roll out
on Toured beard and shape the cake or
cakes; then fry in boiling bacon fat. Us
ually the cake il rolled 10 about half an
inch in thick ness, nodded to the shape
OF the pan. and fried whole. Properly
made, it is wonderfully light. 1t requires
some art in turning il. This is managed
by heating only enough fat at first to fry
one side, then dexterously turning the
cake on to plate, and when sufficient fat
is boiling for the other side, sliding it into
the pan again. The remains OF cold po-
tatoes are often used, but they DO not
make SO light cake a those which are
freshly boiled.
Apricots and Macaroni-Take half tin
of apricots, lift out the fruit and drain it
on a sieve. Place in a saucepan one pint
OF milk and two ounces OF sugar; bring it
to the boiling point, then place half-pound
OF Naples macaroni in the boiling milk,
allow this 10 simmer gently about one
hour, stirring frequently To prevent the
macaroni sticking 10 the saucepan; now
add half pint of the LIQUOR OF the april
cots, cover the saucepan closely, and allow
it 10 stand on a cooler part of the stove
for quarter OF an hour, then set aside 10
cool. When quite cold pile the macaroni
in the center OF glass dish, lay the apri.
cots in rows around the macaroni right up
10 the top of the pile, take small brush,
paint round spot OF cochineal in the
cer ST of each apricot. have some angelica
res IS cut in spikes, and place spikes of
the angelica between each apricot, just as
you stick almond spikes in tipsy cake.
This is very pretty dish, and quite un-
common.
Knoepflis-Bo small Vienna loaf or
other fancy roll in milk till quito dis
solved, stir till smooth, add flour tilt YOU
form o creamy paste and put in salt to
taste. Have ready some hot butter in a
frying-pan, and ladle the paste into the
same by spoonfuls. The knoepflis will
have the appearance OF miniature dump
lings. Keep them separate while cooking
in the butter. Or beat piece of fresh
butter to a cream and stir into it spoon
full OF flour, two OF grated potatoes, an egg.
come salt and little nutmeg. Repeat
this operation with the same quantity OF
ingredients till you have sufficient ma
terial.) Form the mixture into lit
tie balls, and stew them in good
strong stock Be sure to serve very hot,
and as soon as ready. Or boil some milk
lone pint or any other quantity as re-
quired) with little butter and some salt,
stir into this some fine -four till the mix
ture is sufficiently thick and pasty; take
this off the fire and add another piece OF
fresh butter and three eggs. which must
be beaten separately into the paste one
after the other; when this is done, beat
the mixture well for twenty minutes, or
more, with n wooden spatula. Have ready
n eaucenan with hoiiinv water seasoned