The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-11-08

Some New Recipes.
Sippet Pudding-Cut slices of bread very
thin butter them and lay in baking dish
Gutter the dish firsD, strewing over them
citron. raisins and currants with sugar.
Put in alternate layers Of bread ana the
fruit Pour over the whole an unbOiled
custard Of milk and eggs as sweet as You
like II. Add glassful Of brandy and bake
a light brown.
Giblet Pie-Iine a baking pan with a
pastry, and fiji with the livers of chickens
or pigeons boiled in the water left from
cooking. mixed well with yokes Of two
d-boiled eggs. celery chopped line. pafs-
onion to suit the taste: one cupful OF
cream and one spoonful OF butter Cover
be used with the Ivers ii the tough parts
are removed; also the hearts OF the chick
ems
French Mustard and Melted Butter-Itis
well 10 keep this happy combination al
ways at hand. FOR with half a dozen hard
boiled eggs what delicious, appetizing little
dishes can be arranged in a few minutes
for any occasion. In every case the yell
lows are squeezed through a potato press,
then mix with the mustard. melted butter
and a little salt and pepper a halt-cup
OF melted butter and a heaping tablespoon
ful of mustard Is not too much for a half
dozen eggs. The French mustard comes m
little imported jars the ordinary mustard
will not do
Wafers-Arix four spoonfuIs OF -four the
same quantity OF sugar and the same OF
cream, with one spoonful Of butter and
season with orange peel fnteD, mace
sugar, flour cream and seasoning, ana
beat Well Bake in wafer irons rolling
while hot. and afterward hlling with rasp-
berry OF strawberry Jam. RMS oid-
fashioned dainty is one OF my childhoods
cherished memories; first watching them
made, and then the taste uf them after
ward as thew melted in my mouth-Good
housekeeping.
Batter for Fruit Fritters-Four table
SR 81 a9q 81 PB@ Sn 90 po%de milk
90 make a rather thin batter They must
be fried over hot, clear fire or an oil
strainer and kept warm Till served, which
should be as soon as possible. steady
fritters and the pan should be hot before
they are put In. Excellent fritters are
made by cutting firm, ripe tomatoes IN
letting them stand ten minutes dipping
them In batter made by above directions,
! and frying In the same way.
English Muflins-Dssolve one-haf cake
of yeast in one quart OF tepid water. one
teasp0Onful OF salt and enough flour 10
make a thin batter. Let IL stand all night
| Early next morning beat the batter wells
set In n warm place and let u rise. Bake
on q griddle, turning only once. Simple
cnce TO tell the right consistency Of tho
batter, and just the right heat at which
10 cook the mullins OF our grandmothers.
Z They present rather shapeless appear
ance. as they are dropped from spoon,
but they should be crisp. light, and with
out n suspiciun of touehness. II we'll made
they are delcious.-Good Housekeeping.
Beefsteak soup-Use any scraps Of beef
steak for this soup. Cut the meat from
enough water to cover them, until the
meat is SO tender IL can be rubbed through
a sieve with a potato raasher; sscrape all
the meat from the bones and rub II from
a sieve. using the water in which II was
boiled TO moisten 1t with. Allow a cupful
of this meat pulp for each quart OF soup
by meat pulp we mean the meat sottened
in the water i'm which IL was bOiled-and
a Tablespoonful each of butter and dry
n9fFrs ha hHfF an get E
over the fire I'm "A thick saucepan until
they brown, but avoid burning them, and
then gradually stir In the meat pulp and
enough OF the water IN which the meat
boiled, or hot water TO make a soup
about as thick as pea soup Season the
soup with salt and cayenne, and IL viii
be ready TO serve.
Salmon with Tomato Sauce-I7se for this
dish canned salmon ana canned tomatoes.
taking both out Of the cans directly they
are opened. Put the tomatoes over the hre
TO stew with salt pepper a few leaves OF
half a dozen whole cloves and allspice. and
a sprig each Of any sweet herb except
sage. and stew them until tender enough
TO rub through sieve with "a potato
masher: then melt together two table,
spoonfuls each Of butter and flour for each
can Of tomatoes. and mix thoroughly with
them; add enough boiling water 10 make
pleasant sauce and let IL boil four five
minutes before using IT, After putting thu
tomatoes 20 cook open the salmon, arrange
the pieces neatly upon an earthen dish
which will stand the heat Of the oven and
I
IS done put the salmon over a kettle of
boiling water or In a steamer 10 heat. and
when the sauce Is ready pour a sufficient
quantity over the salmon and put IL into
the oven for five minutes before serv-
/ ing IL.
Mutton Duck-A shoulder Of tender NUT
| ton dressed as follows really tastes a lit
| tie like duck, particularly II served with
! jelly. The resemblance 70 duck chiefly de-
/ ponds upon the extreme end of the leg
| bone remaining; III the last Joint has been
| cut off by the butcher the duck will have
| no bill: the shoulder blade trimmed fiat
| and scaloped at the broad end constitutes
| the tail. Choose then. a shoulder OF nut
| ton with the bone intact: working from the
/ under side, cut out first the shoulder blade.
| and then the leg bone, down 10 the final
section. which is TO be trimmed In the
shape of a ducks bill: after the cut made
! to extract the shoulder blade the flesh has
! 20 be turned over the bone as Il is cut,
| like "A glove finger being turned from the
! hand. if any accidental cut Is made through
the flesh il must be sewed UP. as IL would
| permit the escape of the stufiings. Mix
| bread softened in cold water with an onion
of butter and a palatable seasoning OF salt,
pepper and ground sage, and sew it within
| the mutton, trussing it an the form Of a
duck, tying down the bill i'm front close
TO the body Of the queer bird; cover this
/ head, formed by the bending Of the bill
| and the neck, with buttered paper TO pre-
! vent burning and bake the duck in a
| moderate oven about an hour and half.
4 Then remove the cords used In trussing
and with jelly or with Russian
| salad.