The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-04-19


prize until some Of our readers request 1t,
although there are hundreds OF ladies'
who could furnish us simple lists that
would help others among our readers.
Valuable Recipes.
Floating Island--One quart milk, four
eggs, whites and yolks beaten separately,
Jour tablespoontus Of sugar two table,
spoonfuis extract vanilla. One-half cup of
current Jelly; heat milk to scalding, but
not boiling; beat the yoks, stir them into
the sugar, ana pour upon them gradually,
mixing well a cup of the hot milk; re-
turn 10 saucepan and boil until it begins
to thicken; when cool, flavor and pour
into glass dish; heap upon the top
meringue of whites whipped until Won
can cut II, into which YOU have beaten the
jelly n teaspoonful at a time.
White Soap-An excellent soap for
washing fianneis, giughans of delicate
co.ors or any washable material requiring
care can be made at the expense OF a few
cents and little economy on the part OF a
housckeeper. Take three pounds of new
unslaked limo end six pounds OF washing
soda. Pour over this FIVE gallons of boil
ing water Stir until the soda is all dis
solved. Let il stand until it becomes per-
~ NAUtt AtlFii f'N1A va tAiN N.CstA
Add To il six pounds of clean tat tsaved
from the cookingl and one cup OF salt.
Boil for three hours. Take n little out in
a saucer. and If it hardens pour the
mixture into a wooden tub, and when cold
cut INTO bars. 1t viii soon cnre and be US
white and hr;n as white CASTLE soap.
Salad a la Americaine-0ne cup fine cut
roasted veal. one cupiul fine cut boi.ed
carrots, one.hall cupiul line cut celery, one
cGpiu, fine shredded cabbage one-halt
cupiui fine cut boiled beeis. TWO fine cut
white onions mix all together, squeeze
over the juice OF one lemon, and cover
wnh following dressing:
Beat two eggs until light; add four
tablespoonluls of oil. gradually. then four
tablespoonfuls OF vinegar; stir this over
the fire until it begins to thicken remove
from fire adj one even tessnoonlul of sat,
two OF sugar, two tablcspo0nsiul OF French
mustard. and one cupiui OF whipped
cream. Pour half the dressing over the
salad, mix it with two forks and pour the
rest over the whole; gsrnish with lettuce
leaves and hard-boiled eggs.
Devi,ed Chickens-Singe young,
plump chicken. cut it open in the back,
remove the insides and wash it quickly in
cold water. Rub one tablespoonful of
salt all over il and place il IN the roasting
pan with the breast side up. Put a spoon
iu OF butter in small pieces all over the
| chicken, and place IT in the oven To- roast
| As soon as il mas obtained light brown
| color add one pint OF boiling water haste
| frequently and le, il roast till tender. In
| the meantime place the gihlets in a GAUGE
| pan with cold wafer; add half teas
| poontul Of salt and one onion and boil un-
] iii the giblets ere tender. Then take then
| out. chop them fine aud set inside. As
! soon as the chicken is done transfer il TO
| n not dish. Remove the fat from tho
/ gravy and then ak one tablespoonful OF
] cornstnrch with half cup of water and
| stir it into the gravy. SIR and couk for a
| few minutes and then add the giblets and
| the water they were boiled IN; boil and
strain. Pour tue gravy ali over the chicken
| and lay come fried oysters around the
edge OF the dish. with small sprigs OF
| parsley between them
TO Cook Negetables-Ve Vegetables to DO
| thoroughly cooked should be kept on the
etoye "a follows
Potatoes. boiled, thirty miDutes.
Potatoes. baked, forty-hve minutes.
Sweet potatoes, boiled. sixty minutes.
Sweet potatoes, baked, twenty to forty
| minutes.
Green peas. boiled sixty minutes.
Shelled beans, boiled, one To two hours.
Green corn, twenty-five to sixtY min
utcs.
Asparagus. fifteen TO thirty minutes.
Spinach, sixty minutes.
Tomatoes, fresh, sixty minutes.
Tomatoes. canned. thirty minutes.
Cabbage, three quarters TO two hours.
Cauliilowers, one TO three hours.
Dandelions, two TO three hours.
Beet greens, one hour
Onions, one to two hours.
Beets. one to five hours.
Yellow turnips, one and one-half 10 two
hours.
Parsnips. one to two hours.
White turnips, forty.hyc 10 sixty min
utes.
Carrots, ono to two hours.
Marmalade-T following ia an old.
fashioned, but very good, recipe for mar
| malade. which | can recommend from
personal experience: Take any quantity
| of oranges (Sevillo) YOU please and hft
off the peel from these (as you would
| for making the little baskets children
| like so much) with the handle OF a silver
| spoon, leaving as little of the white
pith as possible on them; quarter the
pulp and take ont the pips, p ace tie
| quarters III pau WIN enough cOld
water lust TO cover them, aud boil them
uncovered until they are nll in pulp and
the iuIco ia all extracted. Tits takes
about half an hour, but the exact time
varies. Run the juice through Jelly bag
and put It aeide. Now pnt the peeis on in
pan with enough boi ing wa er to cover
them thoroughly; the appearance OF the
peel chips depend a good deal on this
| Cover the pan very close and let them
boil steadily till you can pierce the skins
easily with the mead of a pin. Then drain
them well and spread them out loosely on
large dish to dry and getquite cold. Iithey
are not dry aud cold before Won began to
cut them, they will tear and 90 to rags.
Then cut them with a sharp knife into the
finest possible chips, being careful TO re-
move with teaspoon any of the white
pith which may have been left on thu