The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-12-26
Valuable REGIMES.

Flicker Meat-Bon some milk and stir
in enough -four TO make it as thick as
ordinary oatmeal porridge. To be eaten
with treacle
Spotted Dck-Take one pound Of flour,
one-half pound OF suet, ons-quarter OF a
pound OF sugar. two well-beaten eggs;
mix thoroughly and add little spice or
nutmeg and Il handful Of raisins.
In and Out-Take one and one-half
pounds of -four. one-h3lf pound of sust,
half a telspoonful of salt. quarter of a
ts2spoOlful OF pepper; mix with Il llt,lc
milk and stir in four apples finely cut up.
Boil for two hours.
PlHcakes-Make half dozen or 50 OF
good pancakes, favCring them, however.
with corallice pepper and salt instead of
sugar. Tnen lay them one by one on a
silver dish strewing each over as you lay
Ii in with grated cheese and some IA sher
thick creamy bechamei, and pouring over
ii all at the last some fresh butter melted;
sat the dish in the oven. or brown Il with
a salamandsr. and serve.
B-oiled Rab5it-Cut a young rabbit UP
into neat little joints and let them marinada
for two three hours in a marinade COM
posed Of a little oil, two or three sprays Of
parsley, sliced onion. a Glove or two. a
bay leaf. two or three peppercorns, and a
lttle salt Ghe m1rinada should be turned
occasionally; then drain. but do not dry
the pieces; wrap each in a thin rasher Of
bacon, and then into pieces of buttered
paper, with little Of the marinade season
ing; broll them over a clear. slow fire. and
serve very hot in the papers. Ii is an inn
provement 20 prepare little farce OF
minced parsley, onion, mucnrOOm and sea-
soning, instead of using the marinade.
Plain Wholesome Bread-Mix together
thoroughly two ounces Of German yeast and
a good teaspOonful OF sugar. Also mix in
large basin four pounds Of Underground
wheatmeal preferably ground al home in
a hand steel mild and a deSertspOonful OF
SAL. Make a hole In the center and pour
in a pint and half OF tepid water, together
with the yeast. Work In a little flour and
drop a little more on the surfacel OF the
water. Cover the basin with a cloth. and
leave standing In front Of the fire for some
forty minutes unit. risen. The flour should
then be worked by hand into dough. and
again covered in front of the fire for about
two hours. 1t should then be again well
knelded and divided into loaves. Place the
l0aves in a very hot oven. and allow L TO
gradually cool in some degree. The time
occupied in baking will be about an hour.
Little Rabbit Creams-Scrape and bound
finely half a pound Of the white meat OF a
RABBIT then mix il, with gil. OF thick
bsch1msl, 70 which You have previously
added a. little sal, and cayenne. the yoIk
Of one raw egg, and a little fneIy-minced
tongue Butter any pretty little fancy
molds (the tiny hare molds are very pretty.
Of course). fill them with the previous
mixture, smoothing the tops over with a hot
we. knife, and setting them on a fold Of
paper in a sau;e or stewpaa. pour in suffi-
cieat boiling water 10 reach half up the
molds, watch this rebol. then let the
molds poach very gently for fifty minutes
in the covered pan; turn them out on po-
tato border. pour some good veloute sauce
over and round the molds and the potato,
fill up the center with any nice green veg
etable, bottled or fresh, heated in a little
butter and lemon juice and seasoned, and
serve al once.
Jclllei Pineapple with whipped cream)-
ons - ~ 5.losd pineapple ons-half box