The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-01-25

Basic with the drippings from the beef.
This ls more convenient way than TO
bake in the pan under the beef and gives
more crust. Serve as a garnish for roast
beef.
Apple Bread Pudding-One quart of
bread crums, one and ona-half pints of
milk. two eggs, eight sour apples, one tea
cup OF white sugar. Cut the apples in
quarters and slice. Butter the pudding
dish; spread thick layer of bread crumbs
on the bottom. teen layer of apples with
little bits OF butter scattered over the top.
then LAYER of bread crumbs. Beat up
the eggs and mix them with the milk and
sugar AMI then pour over the bread and
bake in hot oven for about an hour.
This is sufficient for eight persons.
To Get Rid of Bedbugs-It is the sim
plest thing in the world to rid house and
bed of bedbugs if one is thorough and
goes at it the right time III year. Always
take down YOUR beds in March. Wash
| them well in strong alum water. After
they are thoroughly dried fiji every crack
and crevice with Persian insect powder.
This can only be done with a small bel
lows which you can buy at the drug store
for that purpose. Buy your powder at a
reliable place and by the pound. Keepit
in sef-sealing glass jar. Treat the cracks
in your closets and around the surbase In
the same manner. The powder is per
fecty harmless to vertehrates.
Sweetbreads la Creme-This dish is in
reality thick soup, and should be served
| as FIRST course at dinner or lunch. As il
| IL quite rich, very little is served TO each
person. One and ons-half pints of white
SOUP stock that made from chicken is
! best, one pint of sweet cream, two fine
! A. N,hl ftrla
of -four. pinch OF soda, salt and pepper.
Heat the cream in which the soda has
been stirred with the soup stock. Mince
the sweetbreads fine. When the soup
reaches the boiling point, thicken with
the -four rubbed smooth in little cold
water, stirring until it has thickened
smoothly, then add the minced sweet
breads and seasoning and cook together
few moments. II liked little celery and
onion may also be used in flavoring this
SOUP. care being taken not to Season too
! highly, lest the delicate flavor OF the
sweetbreads be lost.
Escaloped Sweetbreads - Three large
! sweetbreads, one and one-half pints
of thin cream, three tsblespoonfuls heap
ing OF -four. two even tablespoo OF
butter, slice of onion. two tablespoon
fuls of lemon juice. one half cupful of
rolled crackers, salt and pepper. Mince
! the sweetbreads fine, season and add
lemon juice. Scald the cream, adding. q
pinch of soda Melt the butter in a fry
| ing pan and stir the flour into it, Cook a
few moments without browning, then
pour the hot cream gradually upon it.
stirring well to tree it of Jumps. Let the
onion cook with the gravy a couple of
minutes remove. and season with pepper
and salt. Mix with the sweetbreads
pour into baking dish and sprinkle the
cracker crumbs over the top. Bake about
| twenty minutes or until the crumbs have
| Drowned delicately A little melted but
ter mixed with the crumbs will cause
them to brown more quickly. Fresh milk
may be substituted for the cream by adj
ding more butter.
Potato and Celery Stew-Pare six or
| eight mediuIu-sized potatoes and cut into
pieces-abOut one-lnch cubes. Soak in
cold water for an hour. Wash the stalks
of one bunch of celery and cut into slices
about One-fOurth of an inch thick. Slice
small onion very fine. Put the celery
and onion into one quart of boiling sailed
water; ten minutes later add the potatoes,
and cook till the whole is tender-about
twenty minutes longer. Ii the water
boils out fast, add q little more boiling
water, taking care not TO let the mixture
stick. Have ready one quart of milk made
hot, but not boiling. Put one large table,
spoonful OF butter in a small saucepan and
melt, adding TO it one heaping teaspoonful
OF -four; mix thoroughly, but do not
brown. Stir this into the stew and season
we'll with salt and pepper. Remove from
the ere, add the hot milk, and lastly two
well beaten eggs, stirring quickly, so as
not to let the eggs curdle Serve at once
with the best OF oyster crackers.