The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-02-08


quart OF wheat flour. and one hespinR tea
spoonful OF salt. Then rub in two-thirds
OF a tablespoonful OF butter, and half q
tablespoonful of lard Dissolve half a
tablespoonful Of baking soda in half-cup-
ful of molGsses, and add this next; then
three-quRrters OF a cupful of lukewarm
milk into which you have put hall yeast
cake. Mix all thoroughly. and knead well
for twenty minutes. Cover closely, and
leave over night to rise. In the morning
il will be ready 10 be made into one very
large loaf, or two small ones. Let IL rise
well in the pan before baking.
Valuable Recipes.
Turkey Salad Take the white meat and
lightest bits Of brown and shred with the
fingers into inch-long bits, rather fine.
Have an equal quantity OF celery, cut
about three-quarters of an inch long and
torn into slender bite Nix these together
and season with salt and pepper. Sprinkle
over it a tables poonful of purest olive oil
and as much vinegar; tOss the whole up
lightly and mound up in q salad bowl
which you have lined with crisp lettuce
leaves. Mask the whole with maYonnsise
dressing and keep in a cold place till
served.
Turkey Pie-Prepare thu turkey
above, and heat in its own gravy, or in lieu
of this, a small quantity OF stock Mekea
rich. biscuit-like crust, and line with il n
deep baking dish. Have ready a pint OF
raw oysters, and minge them with the
TURKEY as YOU nil up the dish. [ sc some
OF the oyster liquor If mere moisture is
needed. Some people like a bit Of bay
leaf or a soupoon OF mace for seasoning;
but tastes differ greatly in this respect.
Put on top crust ana bake in a quick
| oven. Cold veal or lamb is very nice pre-
pared in this way.
Southern Batter Bread-Beat three eggs
| till light ana stir into two and half cup
/ fuls OF sweet milk. Put a pinch of hak-
| ing soda and teaspoonful of salt into two
! cupiuls OF Indian meal and sift all together:
! add one tablespoonful OF melted butter,
/ then stir into the milk and eggs gradually;
/ when thoroughly mixed add a cupful of
! cold boiled rice, which should have been
] fret spread upon cloth lightly, TO dry.
/ so that the kernels will be separate aud
rather mealy. not Rlutinous mass. Beat
/ up well from the bottom for two or three
minutes before pouring into a round,
+ shallow pan, and bake quickly in q hot
+ oven.
Boston Brown Bread-Haye ready a
pint Of milk. sweet or sour If sweet be
used, put a Tablespoonful of cream Of
tartar and tablespoonful of soda into
/ two-thirds of a tablespoonful Of wheat
! flour. and silt these very thoroughly to-
F., gether. Ii the milk be sour, omit the
cream of tartar. Put teaspooniul Of salt
into heaping hslf-pint OF Indian meal.
and sift these together. After sitting Q
! pint OF rye meal thoroughly, mix all the
meal and flour well together then
sir In three-quarters OF
cupful OF molasses, and add the
milk gradually. stirring all the time. As
this Is 10 be steamed, one of the tin brown
bread pans with cover is needed. or .
| covered pail can be used Butter the tin
| well, not forgetting the cover, and pour in
the batter. leaving considerable space tor
il 10 rise. Ii must steam three hours and
a half Great care must be used TO have
a steady fire and to keep the water boiling
hard from the moment the bread is qua
in the pot till il is done. Have ready
boiling water to I'LL up the pot as needed.
Put muffin ring or something under the
tin to keep it from touching the bottom Of
the pot, and keep the latter covered
closely.
Delicious WAYS of Cooking Celery-Al-
though We are familiar with celery as q
salad, il is not often cooked. Yet it makes
a nice and novel vegetable dish served in
this way Select two large heads of fine
white celery. The other heads which
come In the bunch may be- set aside for
other purposes Pare off all the green
leaves of the selected heads, wash and
scrape the stalks. after separating them.
Cut them into lengths of about two inches
and pour boiling sailed water over them.
/ When they have boiled in this water
for ten minutes, drain it off and
pour over them pint OF rich brown stock,
in which let them cook for about twenty
minutes longer. Some cooks use Espag-
mole sauce in place of ordinary brown
stock. If simply q good brown stock Is
used il should be thickened with tea
spoonful OF flour and teaspoonful of but
ter, mixed together in q hot saucepan be-
fore the celery is put in. Espagnole
sauce IL already thickened, and would be
ruined bv any such addition. When the
celery is done dish it up on q hot platter
| or vegetable dish, add about six or eight
slices of marrow cut about half an inch
thick TO the sauce, and let IL boil up for
one moment after they are ADDED.
Then turn it carefully over tho
celery and serve il at once. Celery may
also be blsnched in the same way, and
cooked in brown stock, without any thick
ening, foT twenty minutes rather rapidly.
| When this is done the dish must be drawn
to the back part of the fire and the celery
taken up. The yolks of two eggs beaten
into three tablespoonfuls of cream or rich
milk added TO a little of the hot stock may
now be mixed into the remainder OF the
stock in the saucepan. On no account
should the stock be allowed TO boil after
the yolks OF the eggs are added, or IL
would certainly curdle. II must be stirred
thoroughly and turned over at once on the
celery