The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-03-09
XcELLENT RECIPES.
How to Make Soups and Cook a Variety Of
Good Things.

Good Things.
How to Cook an Egg-Let the lover of a
good egg-one who can eat eggs every
morning all the year round, and who re-
joices In the real egg flavor-stand the
beloved article on one end in q small egg
glass and then, ever so cautiously, tap on
the other end until a small hole is made.
Let him, still proceeding cautiously, take
off the broken shell until there is bare
white surface exposed about the size OF a
five-cent piece. Now, with and egg
spoon or an after-dinner coffee spoon,
pnncture the surface OF the egg, and after
dropping in piece of butter about as lagre
a sa white bean, let him chop up the entire
egg until it rests in lis shell. all cut up
and ready to be eaten. 1t is still deli
ciously hot and has parted with none of
It's pristine lovliness. Just as soon as well
prepared it should be eaten, before it has
time to cool. Those who eat eggs in this
way will testify to their glory, and those
wo do not take them thus would do well
to give them trial-Chind.
Newmarket Pudding-One pint Of
milk; three ounces OF sugar; small piece
OF stick-cinnamon; the thin rind OF half
a lemon five eggs; p bay leaf; thin slices
OF bread and butter, currants; stoned and
chopped raisins. Put the milk in sauce
pan with the sugar, the cinnamon, the
lemon rind and bay leaf, and let 1t boil
very gently for ten minutes. Then take
il from the fire and when it grows cool
stir into it the we'll -beaten yollls OF the five
eggs and the whites of three of them.
Now beat all thoroughly together an q
strain the mixture through n fine hair
sieve or tamis. Butter pudding dish and
place in it a layer of bread and butter, and
on top of this a LAYER OF the currants and
chopped ralslns, and so repeat the layers
until the dish is three-fourths full. Then
pour the custard over the top, let it stand
for half an hour for the bread to soak, and
bake in a moderate oven till done,
which will take from hall TO three
quarters of an hour.
Celery Salad with Mavonnaise Cut
away the green leaves and thoroughly
clean some celery; cut it into shreds
crosswise; season with salt, pepper, vim
egar and a little oil; dish up and serve
over it a mayonnaise dressing as follows !;
Rub the inside of an earthenware bowl
with q piece of onion; break IN two raw
yolks of eggs a teaspoonful of dry mus
tard, little salt and white pepper; mix
we'll and add few drops OF oil from time
to time, stirring meanwhilew with wooden
spoon; when a foundation is started add
little vinegar; to thin it little keep
adding oil and vinegar alternately until
sufficient dressing is made.
Soup a la Brunnoise-Cut into squares
or small pieces one carrot, one turnip, an
onion aud one root OF celery. Put these
into a soup kettle, with two ounces of but
ter; let them cook slowly for thirty min
utes; at the end OF this time the vegetables
should be of a light golden color. Now
add to this a quart and q pint OF clear con-
sOmme cover the kettle anG cook gently
one hour. Strain, remove every particle
OF grease, and serve. Strips Of toasted
bread may be passed with this.
Lyonnaise Potato-Cut quart OF cold
boiled potatoes into dice, a little over a
quarter of an inch square, put a table,
spoonful of butter in a frying-pan and,
when it is very hot. add a white onion
minced fine. Add the potatoes, tossing
them with fork in the frying-pan till
thew are evenly colored delicate brown.
Sprinkle tablespoon OF chopped parsley
over them and stir them with a fork
again. Serve them with broiled steak or
fried calls liver.
Beefsteak-Put two large tablespoonfuls
of butter together with three slices of
lemon into your Cbafng-dish. Add one
pound of beefsteak cut one inch thick.
Cook slowly for ten minutes. Over .his
pour gill of good stock made by melting
canned extract Of beef in hot water, then
a gill of port wine; simmer for another ten
minutes. when the juice OF lemon is to
be squeezed over the steak; it is then
ready to serve.
English Pudding-One pound each of
currants, raisns (stoned) and suet, one
half pound OF citron, one cupful of molas-
ses, one pint of boiling milk. one scant