The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-02-01
Valuable Recipes.

Jersey Sausage-Remove the skin, bits
of bone and griste from rather lean fresh
| pork. Chop very fine or grind in a sausage
/ cutter, and season as follows: For ten
/ pounds OF meat a low FIVE tables pooutuls
! of salt. four OF black pepper, three OF pow
! dered sage, and halt teaspoonfu of chev-
enne pepper. MIX all thoroughly.
Orange Dessert-Peel twelve large
oranges, cut in thin slices, remove eli the
/ pips; sift over them one pound of sugar,
whip pint of cream. and add the beaten
/ yolks of three eggs. Pour over aud cover
/ the top with slices of pee eli lemon, we'll
sugared. Spread with meringue favored
/ with extract OF rose.
Cheese Cakes-Line patty tins with
| pastry and fill with three tablespoonfuls
OF butter, three tablespoonful of sugar,
! one rolled biscuit, two tsblespoonfuls of
brandy, the yolks OF two eggs, juice and
rind OF one-haf of a lemon, two table,
i spoontuls blanched chopped sweet aim
! onds and one-half of g tablespoonful OF
/ bitter almonds mixed with it.
! Broi ed Hamburg Steak-Instead of fry
ing place your steaks uDon gridiron
/ double wire broiler, well creased, and
! broil them on both sides, place them on a
/ hot dish and pour over them melted but
ter, seasoned with SAT- aud cayenne pep
/ per. This mixture OF meat Is also often
spread upon slices of bread. with butter,
| in which a spoonful of dry mustard has
been mixed, and used as a sandwich, or it
may be served raw and cold with slices Of
bread spread with butter
Pudding Sauce--Here is a good sauce for
al kinds of steamed puddincs: Beat
half cupful OF butter to a cream into
which beat gradually one cupiul OF
powdered sugar. When the mixture
becomes light and smooth add one I'm
beaten egg and beat rapidly for three
minutes. Now add the grated yellow rind
of one lemon, and about one-third of
nutmeg, grated. Then gradually pour
half cupful OF hot milk into the bowl.
Beat we'll and serve at once.
Devied Beef in Batter-Cut slices of
underdone roast beef and lay them for an
hour in mixture of half a cup of vinegar,
half tesspoOnful each OF salt and made
mustard. Turn them over and over several
times to absorb the dressing. Lay on
clean cloth; press with another TO take
up the liquid and dip in batter made in
| the proportion OF one egg, half cup of
milk and two tablespoonfuls of prepared
flour, with little salt. Fry in dripping
or lard, drain off the grease and serve.
Hamburg Steaks-Tske a piece OF beef
from which you can remove all skin, far
and sinews. chop the meat up very fine,
season 1t to your taste with salt and cay
! enne pepper, then add a small scarlet
onion and little garlic chopped very
fine wet your hands, and mold or form
the mass into small, round steaks, about
an inch in thickness; fry them in butter,
first on one side and then upon the other,
place them upon a hot dish and pour a
hot tomato sauce over them, or serve
81. 49, II; ~,
they were fried poured over them.
Beefsteak Pie-Pare aud slice six me-
| dium-sized potatoes, cover with boiling
wst+r and parboil ten minutes; then
drain. Cut quart of cold pieces of beef
steak in slices, with two slices of fat bacon.
Line baking dish with plain paste. Put
e layer of meat in the bottom OF the dish
| then a layer of potatoes and bacon
sprinkle with pepper and salt, then more
| meat aud potatoes until all is used up.
! Cut a Tablespoonful of butter into bits, and
put it over the last layer Cover with
plain paste. making an opening in the
middle, aud bake IN quick oven. Make
rich brown gravy. and serve with the pie
Baked Apples With whipped Cream
| Pare and core dozen large ones. Ar
range them in dish and fill the center
| of each with sugar. Stick Glove into the
tablespoonful of sugar over each. Cover
the pan and place ii in rather hot oven.
| Cook for twenty minutes, then remove
| the cover and continue cooking the apples
until they are a de icate brown and are
tender throughout. When they can be
pierced with broom straw they have
been cooked enough. Place them where
they will COOL and when they are cold ar
range them on a lat dish and serve with
whipped cream. Or they may be served
with . ain cream or soft custard
Swiss Stew-Four pounds OF beef, four
! quarts of cold water, one tablespoonful of
salt, one tablespoonful of CAYENNE, one pint
OF potatoes. one pint of cabbage, one pint
of sweet potatoes, two cupfuls OF celery.
two tablespoonfuls of chopped parsley, one
pint OF chestnuts. Cut the beef in small
/ pieces and put on to cook in cold water;
remove the scum; add the salt and cook
slowly for three hours; then add the veg
etables cut the potatoes and celery into
small pieces and chop the cabbage; re-
| move the shells from the chestnuts and
! parboil them before adding to the soup
and remove all the brown skin boil until
the chestnuts and vegetables are tender;
add boiling water as tie liqnor boils away.
Saratoga Chips-AIthough these can be
found for sale in many grocery stores,
they ara not fresh and crisp like those
made at home. Select large, perfect pota-
toes, peel, slice and throw into cold water
for an hour. take out and wipe dry, slide
onto large cloth, sprinkle with salt.
| Have ready kettle of very hot suet. Set
colandsr on plate, throw over it
piece OF cheese cloth, put in few pota-
toes stir with long-handled fork so they
will not stick together. take out q slice
! and try A. Whau done il enould be n