The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-01-03

Valuable Recfpes.

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Mashed Potatoes Browned)-Ffu the
dish you intend to serve the potatoes in
with mashed potatoes, and after smooth
ing the top and besprinkling with good
| butter. put on the shelf of a hot oven
until Drowned, and then serve.
Roast Spare Ribs-Take a nice spare
rib with part of the tenderloin left in
it; season with salt and a little pepper:
sprinkle with summer savory; put in a
pan with little water; basic open and
roast until nicely Drowned and Thor
oughly well done.
Cold Slaw-Shave cabbage into shredB
mix one well-beaten raw egg in a half
! teacupful Of condensed milk; add a tea
cup full Of vinegar; boil till it thickens.
! Pour this mixture over the cabbage
| Sprinkle with salt. Some merely serve
| the shredded cabbage.
/ Cranberry Sauce-Look over and wash
/ one quart Of cranberries; cook until ten
/ der in a clOsely-covered granite sauce
( PAN with half a pint Of water; add a
| scant pint of white sugar. mix well, and
/ pour into an earthen mold and set in a
| cool place to harden. Prepare this tbs
! day before using.
/ Chicken Pie-Prepare a large chicken
as directed, cut 1t in neat joints, lay
1 them in a stewpan cover close and
| cook for half an hour very gently In just
/ enough water TO cover, put with Il a
| sprig Of parsley, a pinch between thumb
and finger Of thyme leaves, half bay
leaf and thin slice Of boiled ham. not
more than half an ounce.
Christmas Black Ca1e-Cream three
| pounds Of brown sugar and three pounds
Of butter together; sift in three pounds
of flour; beat twenty-eight eggs separ-
ately, and add, with five pounds OF
| seeded raisins, four pounds OF dried
| currants, one pound OF sliced citron,
one ounce each Of cinnamon and nut
meg, half an ounce each of mace, cloves
and allspice. Mix and beat well Turn
| into very large cake mold and bake
| for six hours. This cake Will keep for
| years.-Good Housekeeping.
| Dreamed Turnips--Pare the turnips
and cut in slices one-fOurth OF an inch
| in thickness. then cut the slices In strips
/ like a match. Boil these in sailed water
| half an hour. Drain them, place them
| in a dish and cover with cream sauce,
made by melting in a small frying pan,
| one tablespoonful Of butter, adding To
it one tablespoonful Of flour; stir until
smooth, and then add one pint Of milk;
! stir it constantly until il boilS, then
season it with enc teaspoonful OF salt
and a little pepper, and pour 1t over the
| turnips.
Roast Goose-A young goose, not mors
1 than four months old, is nice cooked In
this way: After dressing and singing
it carefully, sprinkle pepper and salt
and a little sage in the inside; put a
lump OF butter in also, to moisoen it,
/ then put into a pan, and then in the
| oven: basic it frequently with water in
| which you have put some butter and
| pepper and salt. Serve with nice brown
gravy and with gooseberTy jam or apple
| butter. Cover the platter with thin
] slices of buttered toast moistened with
the drippings in the pan, then lay the
NG a
! ~ better to be parboiled or
! steamed before baking as this
] process extracts the oil The usual
| poultry dressing and sauce may b
served with it.
Roast Turkey-Select a young turkey.
! SINCE, and with a sharp knife pick out
| the pin-featherS: a duh knife hagg1eS
! the flesh. Cut the skin a little below
the knee joint. but not deep enough TO
| cut the tendon; break the bones, pull
/ out the tendons, one by one; by doing
/ this turkeys or chickens leg is great
/ ly improved. Push the skin OF the neck
/ down and cut off most OF the neck
| Do not cut the skin TO take out the
! crop, but with the thumb and finger
| pull it out through the neck. Avoid
! breaking it. rub little soda in the
/ cavity to destroy any unpleasant smell.
! Place the turkey on its back, make an
/ incision Just above the vent, insert the
| fingers keeping them close TO the breast
! bone; bend them like hook; take out
| everything possible. The lungs lie be
/ tween the ribs, and the kidneys are In
/ the hollow of the backbone. Cut the
| oil-bag out of the tail pour water
/ through the fowl and wash thoroughly
J wipe dry rub salt inside. wrap in a
! towel and keep in good place until
| ready to use Wash the heart, liver
/ and eizzard: cut oren the heart, cut
| through the thick part Of the g1zzard
| and remove the pouch. which VIII
! peel out smoothly. Cook in a little
! water until tender. They may be
| chopped fine and added to the gravy
| Use pieces of stale bread for stuffing.
] Cut off the crusts and dip in cold water;
| squeeze dry season with salt, sifted
| sage and pepper; add a beaten egg.
| half a cupful Of melted butter ana mix
we'll together. Stand the turkey up In
| a pan: with a spoon iii the breast so u
| is plump, and sew the skin over tna
| neck: fill not stuff. the body, as the
| dressing needs space to swell and be-
| come light. Draw the edges together
| and sew with coarse white thread.
| Place the legs and wings close to the
body and tie with cord. To keep the
legs from drying wind them with a.
strip of cloth, and take off an hour be-
! fore the turkey is taken out of the
| oven The turkey may be prepared The
| day before cooking and kept in cool
| place. Rub the fowl with a cloth soaked in
| butter place it in a large dripping pan
in a hot oven; melt three tablespoon
fuls Of butter in a cup Of hot water, add
| a little salt. and pour il into the drip
1 ping pan; haste often. and after the tur-
| KEY is Drowned lessen the heaG so ii Will
cook slowly. A large turkey VIII require
| baking three and a half to four hours.
! When done remove it To a large platten
| and take out the stitches: pour Off the
1 grease from the gravy. set the pan on
the stove. add little hot water and
| thicken with -four rubbed smooth in cold
| water: stir until it boils. and If il Is
| lumpy strain before serving.