The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-06-24

but not go beyond, the boiling point
They are then ready for eating. The to-
mato thus prepared has its own incompar-
able flavor, which it is idle ignorance to
destroy by useless additions of herbs and
onions.
Rhubarb Sauce-Clean and stew one
quart of rhubarb until tender, and just
before taking from the stove stir in three
tablespoonful of corn-starch dissolved in
water. and one tablespoonful of lemon
juice. When cool, add sugar to taste. A
nice accompaniment for meats.
Pep liant Snortcake-Mix one quart of
flour, one tablespoonful of butter, and half
a teaspoonful OF salt, with one teaspoonful
OF baking powder. and sweet milk suffi-
cient to make q soft dough. Roll out into
two cakes one-quarter of an inch thick,
and bake; then split and spread with pre-
served rhubarb.
Egg Salad-Mince fine half a dozen
hard-boiled eggs, and cover them with a
creamed dressing made by beating to-
gether one egg, one teaspoonful of sugar,
half a teaspoonful each OF salt and mus
tard, one-iourth of a teaspoonful of pep
per, half cupful OF vinegar, and cook I'M
til thick in bowl set in vessel of hot
water. Add one teaspoonful of chopped
onion and serve either cold or warm.
Pigeons and Green Peas-Prepare two
pigeons for cooking; put them in a sauce
pan with little butter; fry them a few
minutes; take them out and make little
sauce, adding a tablespoonful OF flour to
the butter in which they were fried; add
pint of stock, the pigeons, a bunch of
soup-herbs, also ten small onions fried in
about two teaspoonfuls OF lard and let all
stew about forty minutes. Take out the
NJ, ia Agch nil
boiled green peas arranged as garnish
around them; skim the fat off the liquor
they were stewed In and moisten with
some of it. Serve with slices of lemon.
Omelet and Green Peas-Boil one cup
full of shelled peas in sailed water for tif-
teen minutes. Drain and keep hot while
you make an omelet. Beat for eggs, add
four tablespoonfuls OF warm water, piece
of butter the size of a walnut, and put an
other piece OF butter the same size in a
perfectly smooth frying-pan. When the
butter is hot turn in the eggs. Shake over
a quick fire till the eggs are set. Lift one
side OF the omelet and put two tablespoon
fuls of green peas, cooked, in the center Of
it. Fold one-half over the other and turn
it out on a heated dish. Pour around the
omelet the remaining peas and serve at
once. This makes an exceedingly nice
entree for dinner, or il there are cooked
peas left from dinner they can be easily
prepared for supper or luncheon.
Clear Lemon Pie-Dissolve three table
spoonfuls of cOrn-starch in a little cold wa
ter. and stir it in with one and one-half
pints OF boiling water until it thickens.
Just before setting il away to cool, add one
dessertspoonful of butter. Crate the rind
and squeeze the juice of two lemons, and
stir with it about one and a half cupfuls
of sugar. The quantity OF sugar must be
governed largely by taste. as lemons vary
SO much in size and juiciness.) Before
the corn-starch is fairly cold, add to it the
lemon and sugar. Line two pie-plates;
prick it to prevent its rising unevenly, and
bake it. Fill these crusts with the mix
ture, return them to the oven till thor
oughly heated. then spread over them a
merlngue made OF the whites OF three
eggs. Brown it delicatelv, and cool the
pies gradually. They should be entirely
cold when served.-GOOd Housekeeping.