The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-12-27
Valuable Recipes.

cellars during the winter.-Gleanings
Valuable Recipes.
Fried Birds-Dredge any small birds
with seasoned flour. and lay In wire
basket in deep lard til1 brown Serve
on fried bread
Rabbit and Onion-Joint and stew IN
sailed water. Boil one pint Of sliced
onions in salted water. add 70 white
sauce made Of one tablespoonful OF
braided -four and one-half pint of rabbit
stock. Season. add juice of one lemon,
and serve.
To remove Acid Spots from Steel
The application Of rotten stone and oil
viii generally remove acid spots from
steel Ii will also remove rust, and bath
brick VIII give the metal the desired
polish. The brflliaucy of steel may be
retained indefinitely If, after final polish
ing. Il be washed I'm hot suds and rtnsed
in clear hot water.
Squirrel Stew-Joint one large squir
rel. cover with one quart of water and
simmer till tender. Remove meat, add
one-fOurth of q pint OF lima beans, corn.
sliced Okra, sliced tomato, one small
sweet potato Sliced into cold water till
used in stew. Simmer till the vegeta-
bles are tender. add one tablespoon
ful of braided flour and serve.
Squirrel Potpie-Joint two squirrels,
bruised peppers. one sliced onion. one
half pint of claret, and water to just
cover. Set the jar in warm water and
simmer two hours. Add dumplings
made Of two well-beaten eggs. one-half
pint Of milk salt and flour To make stin
batter. Twenty minutes before serving
add the juice of one orange. Add salt
the last thing.
Perfect Toast-If you want to make
perfect toast. buy sheet Of asbestos
and lay il over "a cover of your cooking
stove, over gas. alCOnol or a keroZene
blaze. and you viii have toast that
is evenly Drowned and dried. In max
ing confectioners frosting where the
recipe calls for the quantity of cold
water equal 10 the white Of an egg.
measure the water in half OF the egg
shell If you wish TO be accurate.
Stewed Rabbit a Ia Poullette-Joint
rabbits, soak ia salt water, dry, cover
with boiling water, salt and white pep
per Boil five minutes and strain. Fry
rabbits in two tablespOOnfuls Of butter
dredge with flour. butter and brown.
Add one pint of rabbit stock and one
half pint of white wine. Boil up, add
one onion with two cloves stuck in it.
Simmer till tender. skin, add parsley,
salt and pepper, and one teaspOOnful of
lemon juice.
Game Pie-Best made of two or three
kinds of game)-Put the trimmings, glib
lets etc. the fire ia one and one
half pints of water. Stew one hour. Line
n dish with paste. Lay i'm the birds
jOinted and covered with tiny strips of
pork. Season well. Make fOrcemeat Of
"a little minced pork, Stewed lVers, herbs
and crumbs. moisteued with broth. Stew
this on one layer. add one glassful of
wine TO strained gravy and pour over the
birds. Cover with crust and bake slowly.
Rabbit Pie-Cut in pieces; brown in
hot all oh
and mushrooms. and fry FIVE minutes.
Sprinkle with one tablespoonful of -four.
mix we'll moisten with one glassful of
white wine, one pint Of stock, add salt,
pepper. nutmeg. and simmer One-half
hour. Add parsley and take from fire
Line a dish with paste, put in a layer
OF rabbit and poTk-strained from stock.
StreW with Sliced, hard-boiled eggs.
Continue layers tin the dish is nearly
full, pour gravy over, cover with paste
and bake.
Chicken Ia Terrapin-Cover a four
pound fowl with water Simmer till
done and remove from the broth. when
cold cut up the meat in large dice Add
TO the broth a little savory, marjOram.
sage, thyme, three bay leaves, pepper
salt, parsley. a slice Of onion, slice Of
lemon and five mushrooms Simmer one
hour. Add one tablespoonful of braided
-four. then add one teacupful Of cream
leaves and lemon and add the crumbled
yoll1s Of three hard-boiled eggs and one
glassful Of sherry. Serve very hot.
Rice Gems-A good way to use a cup
ful or cold boiled rice is TO put IL into
gems for luncheon. Separate the yolks
from the whites of three eggs, beat the
yolks light, and add to them pint of
sweet milk and three cupfuls of flour.
Nix thoroughly. then add a tablespoon
ful Of butter melted (which is not one
tablespoonful Of melted butter). a tea
spoonful of salt and the cupful of
boiled rice. Beat vigorously. then add
two teaspoonfuls of baking powder and
the well-beatea whites of the eggs.
Grease the gem-pans thoroughly and
bake twenty minutes in a quick oven
To Cook Duck-Tame ducks are ex-
cellent stuffed with potatoes mixed with
sausage meat. To make the stuffing
boil and mash four potatoes of good
size, and while they are hot add one
ounce Of butter, one-fourth of "a pound
Of sausage meat. half a teaspoOnfuI of
salt and a quarter teaspoOnful OF pep
per. Fill the body, rub the breast of
the duck with onion, lay on it slice OF
salt pork, turn a quarter Of a cupful of
water in the pan. and roast IN a quick
oven. Wild ducks are best without
stuffing. French cbestnuts boiled and
rubbed through a colander make a de-
hcious filing for ducks.
A Haggfs-Parboil a sleeps pluck and
q piece OF lean beef. Crate half the liver
and mince the beef. the lights and the
remaining half of the liver Take half
the weight OF this mixture in beef suet
and mince il with six small onions Toast
two cupfuls Of oatmeal till very dry and
a light brown color. Spread out the
nnince. streW the meal lightly over with
seasoning Of peper. salt and a little
cayenne. Have d stout bag ready. put
IN the meat with as much strong broth
as viii make a thick stew. Leave room
TO swell. add the juice of one lemon.
press out the air. sew up the bag, and
prick it with a large needle when ii first
sweils. Boil steadily. not violently. three
hours.