The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-05-11

/ shrinkaGe is put by the buyer at a merely
1 nominal amount, his clip-selling prac-
| tically. us washed wool.
Recipes.
Beef Fitters-Cut some thin slices from
| the undercut of the sirioin and dip each
| slice into a good batter made of eggs,
| flour and milk, seasoned with allspice,
| pepper and nutmeg; have a pan of very
| hot lard or butter ready and place each
| slice well covered with the batter into il
| Try a good brown; serve Wit mustard and
mashed potatoes.
Baked Bermuda Onions Wash the on
ions, but do not remove the skins: put
/ them into boiling water with q little salt ;
boil them rapidly for one hour then take
| them out; wipe them dry; roll each one
/ separately in thin piece of paper and
bake slowly about one hour; remove the
| skins; place them in a vegetable dish and
serve with a white sauce with pepper
added.
| Lemon Patties-To one quart bowl of
| bread crumbs add half a pint of boiling
milk let it become cold and then add the
| grated rind OF two lemons, One-quarter OF
| . pound of butter beaten to a cream, three
eggs we'll beaten and onescupful of sugar.
| Butter some cups we'll and pour in the
mixture and bake about twenty minutes.
| When done turn them out and serve with
mint sauce.
Pot Roast-Take a good porterhouse
roast and put it IN a pot with e small
| chopped onion. Cover it with hot water
and let it simmer slowly for three or four
] hours. Let it boil down gradually. and af-
| ter cooking a couple of hours add salt and
pepper. Let the water all boil away, and
! let the meat fry on both sides. Take the
roast cut OF the pot, pour IN more hot
water ior gravy. thicken with -four and
| pour on the platter with the meat
Lemon Cake-Two cups of sugar, one
| half cup OF butter, one cup OF cold water,
! the whites of four eggs, beaten still, one
! large spoonful of baking powder and two
cups OF -four Bake in three layers. For
/ filling take the grated rind and Juice of a
/ large lemon, one cup of sugar, a spoonful
OF butter and one cup OF water. Spread
very thickly between the cakes and cover
/ the top of all with the yolk of two eggs,
beaten very creamy with confectioners'
| sugar
| Breast of Lamb with Macaroni-Breast
of lamb, quarter of pound of macaroni,
one lemon half pint OF water. Place q
| layer of thin slices of bacon in braisine
| pan; lay the breast of lamb on them; peel
the lemon and cut in thin slices and place
| the slices on the meat; cover these with
! few more slices of bacon, add an onion
cut fine aud half pint of water; also
salt and little pepper; cover coeelv and
| let il simmer slowly about two hours: pre-
pare the macarOni and place it on plat
ter and the breast of lamb on it; make O.
rich gravy from the dripDings and pour it
on the whole.
Brain Cakes-Soak sthe brains in cold
salted water for an hour; then boil for
| five minutes in water with salt and vine
gar. They may then be sliced and stewed
/ or fried in gravy. For brain cakes they
should be beaten to smooth paste and
/ mixed with eggs to a soft batter; this is to
| be seasoned highly with salt, pepper and
powdered herbs, and then fried either on
a creased griddle as cakes, or in plenty OF
! smOking-hot fat az iritters. If cooked as
! fritters they must be taken up on "a skim
mer when brown and laid on coarse paper
| for moment to free them from fat.
Serve either plain or with brown sauce or
gravy. Brains are q very nutritious and
| delicate article of food.
Mutton ia Swedish Style-Remove all
the fat from loin of mutton, and the out
side alsos ii too fat remove the skin Joint
| 1t at every bone. Mix half q small nutmeg
with little pepper, salt and bread
crumbs; dip the steaks into the yelks OF
three well beaten eggs, and sprinkle the
crumb mixture all over them. Then place
| them together as they were before cut
apart. tie them and fasten them on a small
spit and place them on plate in a deep
baking pan. Basic we'll with butter and
the drippings in the pan. When done
place on hot dish; add half pint of
water or gravy 10 that in the pan, one Ia
blespoonful of tomato catsup, one table,
spoonful! OF dropped capers; thicken with
-four. After sIimming off the fat, let it
boil up once after the thickening is added
and pour over the meat; serve very hot.
How to Treat "Pie Plant"-The abund-
ance of rhubarb now in market from the
South calls fresh attention to the value of
this herb. both as a pie-plant and for stew
ing, as we'll az for rhnbaro wine. The best
way of cooking rhubarb is to wash the
stalks. cut them in small pieces without
peeling Thorn aud throw them in an
earthern pipkin with about two table
spoonfuls of water TO every bunch of
rhubarb. Let them cook slowly in the
pipkin after also adding about a cup of
sugar to bunch of rhubArb. The sugar
viii draw the juice out of the rhubarb,