The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-04-11
Valuable Recipes.

Bread Sance-Chop one onion very
fine; put it in a saucepan with four
ounces Of sifted bread crumbs; add salt.
pepper, a piece of celery and a glass of
milk Boil ten minutes; add a glass of
cream, remove the celery and serve.
Cottage Pudding-One cupful of sugar.
one cupful of buttermilk, two cupfuls of
flour, one egg, three tablespoonfuls of
melted butter, one teaspoonful of cream
of tartar. one-half teaspoonful of soda:
bake and serve with liquid dressing.
Pudding Sauce-One quart of hot
water. butter half the size of an egg,
one-half cupful OF sugar; when boiling.
add a little cold water; flavor with
lemon and nutmeg, and before sending
to the table stir in a small tablespoonful
of vinegar.
Brock Biscuit-one cupful Of warm.
mashed potato. one cupful of melted but
ter or lard. one cupful of yeast one egg
beaten light), and one and one-half pints
of flour. If intended for tea. set to rise
about II a. m. Bake in gem pans, muf-
fin rings or shapes"
Broiled Chicken-ChicSen to broil must
be very young and small. Split them
through the back, and skewer the legs
and wings down firmly. Broil them
twenty minutes slowly, and season them
with salt and pepper and plenty of but
ter. Send them to the table very hot
Veal Cutlets-Salt and pepper both
melted butter on both sides also. Put
on a hot creased gridiron and broil.
Basic now and then with melted butter,
turn three or four times. and when
done serve with a maitre d'hotel sauce.
Portland Pudding-One cupful of beef
suet Chopped fine), one-half Of a cupful
Of sugar. one-half cupful of mOlasses,
one cupful of sour milk. one cupful Of
chopped raisins three cupfuls of -four
one teaSpOOnful Of SalerdtuS, one egg,
nutmeg and cloves: steam in a we'll
creased two-quart basin two hours.
Apple Water-Bake two large. tart
apples until tender sprinkle a table
spoonful of sugar over them, return them
TO the oven and cook until the sugar is
slightly brown; place the apples in a
bowl, mash them with a spoon, pour
pint of boiling water on them. cover and
let them stand for an hour; then strain
and cool.
Ground Rice Griddle Cskes-Boil half
a pint of sweet milk wet two table
spoonfuls Of ground rice. in cold milk,
ard stir into the boiling milk. and let it
boil up. Add a small piece of butter
and teaspoonful Of sugar, and let ii
cool Then add two tablespoonfuls of
flour thinned with cold milk two we'll
beaten eggs and half a teaspoonful of
soda.
Chicken Sandwiches-Take some ten
der boiled chicken; take off the skin and
pick out the bones; chop fine; then, with
a spoon, rub to a paste; to each cupful
add a little salt and two tablespoons of
melted butter; mix together; cut thin
slices Of bread which is one day old;
spread first with butter; then with the
chicken; put two slices together and
cut in fancy shapes.
Flannel Cakes-Rub two ounces OF
butter into a quart of sifted flour. with
the hands, until well mixed: add one
teaspoonful OF salt. Mix together the
beaten yolks Of three eggs and one pint
and half of milk: add this TO the flour;
beat hard until smooth. Next add the
whites of the eggs beaten to a stiff
froth, and two tablespoonfuls of baking
powder. Bake quickly on hot griddle
creased with fat pork.
Indian Meal Pudding-One quart of
sour milk, one quart Of meal, one pint
of flour, one-half teacupful of molasses,
one heaping teaspoonful Of soda, a little