The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-05-04
Recipes.

Recipes
To Wash Cotton Fabrics-In order to
prevent colors from running or fading
throw handful Of salt into the suds and
into the rinse water.
flashed Potatoes-Cut the potatoes as
for pie; put them in a pan with little
chopped onion, pepper and salt, add a lit
tie butter, allowing about half an ounce 10
each pound OF potatoes, and quarter of
pint of water; cover the pan and let them
stew moderately about thirty or thirty
five minutes.
Ham Toast-S.ices of toasted bread
with the crust cut off, two eggs. two table
spoonluls of butter. some cold ham or
tongue grated. Put the volks and whites,
well beaten, into a stewpan, with the but
ter stir them two minutes over the ire,
spread them over the toast and lay over
them sufficient quantity OF cold ham or
tongue.
Potato Soup-A quarter of pound of
butter, three large onions peeled and
sliced small; stew In a stew-pan until
brown; stir frequently. When ready
have peeled three or four dozen of me-
dunn size white potatoes and slice them
into the stewpan with the onions and
butter. Pour sufficient boiling water over
lOI lllt dtllOuul Vi soup uteiI6u. LEI lilClu
boil for two hours and then strain through
sieve in a soup tureen. Season with salt
and pepper.
Havana Soup-Grate one cocoanut and
simmer 1T in one quart OF veal stock for
half an hour. Veal stock is made by sim
meriug two POUNDS of veal bones in two
quarts of cold water until reduced one
hall, then strained.) Strain the stock to
ha a 4 . I,
one pint of cream. Heat again, and when
boiling add one heaping tablespoon corn
starch mixed smoothly with one table
spoon of hot butter. Season with salt and
white pepper. Beat the yolks of two eggs,
add one cup of broth, pour into the tur-
cen, turn in the boiling broth and mix
well. Serve with boiled rice.
To Cook a Young Chicken-Scalding
water is too hot for young chickens. Put
in pint OF cold water to half a gallon of
hot. When scalded, pick the chicken
clean. taking off the pin feathers. Put
1t In q pan of cold water and wash off
what feathers remain; then hold it over
the flames andscOrch off the hairs When
ready to fry, put in the pan two spoonsfuls
OF lard and one spoonful OF butter When
hot, have the chicken cut up and well
drained; salt and pepper, and roll the
pieces in flour and brown them well on
both sides, being careful not TO burn them.
Cover tightly and place on the back of the
stove, with a very little water. to steam a
few minutes. Have ready one pint OF cream
or milk, in which one spoonful of -four
has been smoothly mixed. Take out the
chicken and put the pan over the fire.
Stir In the milk and -four and this makes
good gravy.
To Cook Rhubarb-The abundance OF
rhubarb now in market from the South
calls fresh attention to the value of this
herb. both as pie-plant and for stewing,
as well as for rhnbarb wine. The best way
OF cooking rhubarb is 20 wash the stalks,
cut them in small pieces without peeling
them and throw them in an earthen pip
kin with about two tablespoonfus of
water to every bunch OF rhubarb. Let
them cook slowly in the pipkin after also
adding about cup of sugar to bunch of
rhubarb. The sugar will draw the Juice
out of the rhubarb. and when this is ac-
complished the pot should be pulled for
ward gradually and the rhubarb stewed
until tender. Taste of il and add more
sugar if it is needed This makes a rich
red sauce and Is far richer than when the
rhubarb is peeled. For pies, line a platter
with rich crust. egg 1t with the white of an
egg fill it with fresh pie-plant cut in
pieces, add a cup of sugar and half tea
spoonful of butter. Cover it with a very
thin, rich crust and bake Il for about an
hour. When the pies are done sprinkle
them with powdered sugar. Leave the
oven door open for fifteen minutes after
the pies are sprinkled with sugar and be-
fore they are taken out.