The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-05-24
Valuable Recinea.

Stewed Mushrooms-If fresh let them
lie in salt and water for one hour, then
place them in the stewpnn, barely cover
with water and let them cook two hours
over a slow fire. Dress with cream, butter
and flour, as you would oysters, and pep
per and salt 10 suit the taste.
Potato Salad-Boil four potatoes, peel
and slice; add half of a small onion cut
fine, two small branches of parsley
Clipped fine. Also the whites of two hard
boiled eggs. Mix the yolks of the eggs
with mustard, oil. vinegar. pepper and
salt seasoned to taste, and pour this over
the potatoes.
Snow Balls-Beat the yelks of three
eggs light. then add gradually one cup of
granulated sugar. beating all the while.
When very light add two tabIespoonfuis
of milk, one cup OF -four and beat again.
Beat the whites of the eggs TO a stiff. dry
froth, add quickly to the batter with one
rounded teaspoonful OF baking powder.
Fill well-buttered cups two-thirds full,
and steam for twenty minutes. Roll in
powdered sugar and serve with sauce.
Asparagus on Toast-Tie bunch of as
paragus up with soft string, then cut
away the woody part of it, which is about
one-haf inch of the bottom part.
Place in pan of salted boiling water and
cook twenty-five minutes. Have ready
some slices of crustlsss toast, dip each
| piece of toast in the asparagus liquor.
Butter well while hot and lay upon a
heated dish. Drain the asparagus and ar
range upon the toast. Pepper, salt and
butter generously, and serve at once
Spanish Cream-One quart of milk, one
halt box of gelatine. four eggs, beaten
separately, four level teaspoonfuls of va
nilIa, one cup of sugar. Soak the geatIne
| in the milk for half an hour. Then put il
| on the fire In double boiler: beat the
| yolks of the eggs and the sugar together,
and when the milk is boiling, stir the eggs
in and cook until il begins to thicken.
Beat the whites OF the eggs very light, and
| stir into the mixture when it is taken off
the fire; favor and pour into the mould
to cook. Beat the whites well into the
| custard.
Vegetable Soup-A vegetable soup with
| tomatoes as foundation is both excellent
and wholesome. Clean one leek, two car
rots and a small turnip, and cut them in
bits. Put them over the fire in quart OF
| cold water, with half a sliced onion, two
| sprigs of parsley, two OF celery and a haf
Glove OF garlic, if convenient. Let the veg
etables simmer for one hour, then add a
toes, and butter the size of an egg. Let
the soup cook at least two hours longer.
then thicken il with two tablespoonfuls of
| flour, and strain IL through puree sieve.
Serve it with q cupful of fried croutons in
| the tureen.
Goldfish Balls-Soak the fish in luke
warm water over night; change the water
in the morning and wash off the salt
| Cut the fish into pieces and boil twenty
minutes; turn off the water and cover
with fresh boiling water. Boil twenty
minutes more; drain the fish quite dry
and spread upon a dish to cool. When
cold. pick to pieces with fork. removing
all skin and bone, and shred fine. When
this is done, add an equal bulk of mashed
potatoes, worked into q stiff batter by
adding a lump of butter and sweet milk
and a beaten egg. Flour your hands ond
make the mixture into balls or cakes.
Drop these cakes into boiling lard and fry
TO light brown. Serve upon hot dishes
and garnish with parsley. This is an ex-
! cellent recioe