The Indiana State sentinel., 1894-08-29

Tomato and Mutton Pie-Butter a deep
dish. put in a layer Of sliced tomatoes,
then a layer of mutton cut in rather
small pieces. sprinkle lightly with fine
bread crumbs. and season with pepper,
salt and bits of butter. Continue until
the dish is full. having the crumbs for
the top Bake an hour and a haf
Mushrooms and Esgs-Nince some
mushrooms finely and cook them in some
good. rich tomato sauce until they are
tender and the sauce is pretty thick;
now add 10 these as many eggs as you
like (using four whites TO six yOlks) and
stir this carefully over the fire till set;
then pour 1t onto hot buttered toast, and
serve verv hot.
Boiled Beets-Wash the beets carefully,
and do not cut OFF the roots, for by so
doing the juices escape and the color is
spoiled Boil them several hours; the
time varies according to the age and sea-
son. When young and small they re-
quire about an lour. When they are
done pour off the hot water and cover
them with cold water. Rub off the skin,
cut them in rather thin slices and sea-
son with plenty of fresh butter. salt and
pepper, and, If you like. a tablespoonful
or less of vinegar
Apple Dumplings-Six apples. half
pound -four. quarter pound beef suet,
quarter pint of water, four ounces sugar,
six cloves. Pare and core the apples
without dividing them, and fill with
sugar and one Glove; chop the suet very
finely, rub it into the -four, and mix into
a paste with the water; roll il out TO a
thin paste, divide in pieces, roll the ap-
pies in it, taking care to join the paste
neatly; form into balls and bake for half
hour. For boiling prepare in the same
way. but tie in Toured cloths, and boil
from half TO three-quarters of an hour.
Mushrooms a Ia Maitre d'HOtel-Pre-
nara eorq1a r1affra dfbptal huffar In, ba
usual way, have ready some nicely
broiled and seasoned mushrooms, place
each on a crOutOn Of fried bread and
lay in the .cup-shaped hollow of each
a little heap of the butter, and serve
very not. A variation of this known
as mushrooms aux anchois. is made by
making some anchovy butter. or the
mixture of parsley and anchoYy known
as green butter" spreading some hot
toast rather thickly with il. placing a
brOiled mushroom on each square Of the
toast. seasoning it with a little salt and
freshly-ground pepper. and tiny lump
of anchovy butter in the cup of each
mushroom, adding a squeeze Of lemon
juice just at the last.
Mushrooms a Ia Provencale-Wash and
dry the mushrooms thoroughly and take
out the stalks. Mince the latter with a
little shallOt Zone large one or two small
sha1lOts are sufficient for a small dish)
and toss it until lightly colored in oil or
butter. Rub a stewpan across two or
three times with freshly cut Glove or
garlic and lay I'm II the mince. with a
couple OF finely minced anchovies, a bay
leaf, and the mushrooms Let them
stew together. moistening ii with little
good brown (vegetabie) stock, seasoning
to taste. squeeze Of lemon juice, and a
little minced parsley. When the mush-
rooms are cooked, remove the bay leaf,
and dish them on not dish with their
gravy, garnished with fried croutons of
bread, and add just before serving "A few
drops Of lemon juice and another pinch
OF minced parsley. Serve very hot.
Apple Custard-Two pounds cooking
apples, three cloves. one pint milk. ten
ounces loaf sugar. two or three bay
leaves. "A little lemon-peel four eggs,
half pint cream. Peel and core the ap-
pies. boil them gently with the cloves
in a little water, with half a pound of
powdered sugar; when they are quite
soft beat them up with a fork and re-
move the cloves; put the apple-pulp into
glass dish and cover with a rich Gus
tard made as follows: Into a lined
saucepan put one pint of milk, two
ounces of loaf sugar, two or three bay
leaves and a little thin lemon-peel; let
them stand on the side of the stove for