The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-10-31

mnce fire. For a box OF sardines use
the juice Of a small ,emOn- and one or two
teaspoonfu.s Of good salad oil or melted
butter, a dash Of red pepper and sons
salt. Sometimes the mixture Is rubbed
through 2 sieve. but 1t is not necessary.
Spread bread or crackers with this paste,
and. IL you Ike, put a slice Of ripe tomato
in each sandwich.
Rich Coffee Cake-Two cups of butter,
three OF sugar, one Of molasses, one of
very strong coffee. one of cream or rich
milk, the yOlks Of eight eggs. one pound
each of raisins and currants, one-half
pound of citron, the same of figs and five
cups Of brown flour after it is stirred. Put
the flour in the oven until a rich brown,
being careful not to burn il. When cold
sift ii with three tablespoonful Of good
baking powder and little salt. Cut the
figs in long strips, dTedge all the fruit with
-four, beat the cake well up and bake Ia
moderate oven from four TO five hours.
Aspic Jelly-One' quart stock broth.
one onion, one carrot salt and pepper. a
small bunch mixed sweet herbs. two
ounces gelatine, the whites Of four eggs,
one pint Of water. a gill Of white vinegar.
Approximate cost, IS, Sd. Cut the car
rot and onion in Slices, put them in
stew pan, with some seasoning herbs.
broth water and ge,atine; place the
stewpan on the stove and stir occasional
ly til the gelatne dissolves; whisk the
whites Of the eggs in little water; add
to the other ingredients; stir gently till
boiling; allow ii 10 settle a few minutes;
then pass through a flannel jelly bag till
quite clear; when il has all run through
add the vinegar.
Braised Beefsteak-Two pounds Of the
tough part Of the round, one onion, one
Glove. one pint Of boiling water. one tea
spoonful cornstarch. Dredge the meat
well with salt, pepper and flour Cut the
onion into thin slices which put in a small
f.af- inc HON
lay the meat covering Closely. Place in
rather cool oven and cook One-half hour;
then add boiling water and the cove.
Cover and return to oven. Cook very
slowly for two and a half hours, bssting
with gravy in the pan and dredging with
salt. pepper and flour six times while
cooking. Take up the meat, mix corn
Starch with lite cold water and stir into
the gravy. Cook on top Of stove four
minutes Strain over meat and serve.
An Ome.et-It is an easy thing to do.
and not often well done The trouble
lies in the fact shat most cooks overhead
their eggs. A simple ome,et IS not a
s1uffie. Break all your eggs in one
pate; stir, rather than beat. up the
whites and yolks; To each three eggs put
in a tablespoonful. Of cold water. some
do not like milk: salt and pepper youc
eggs moderately; take some parsley and
chop il; let the parsley be fine; put two
ounces of butter in a pan; when the but
ter is very hot pour I'm the eggs: just Is
soon as il is cooked on one side. not
crisp, turn quickly and cook or the other
side: double il over when YOU serve il
on very hot pate; tne cod water IN
the eggs makes the ome.et light and
moist.
Str3A's Way IF Cooking Codfsh-NIany
people, knowing little about Goldfish, and
perhaps having eaten them when spoiled
by cooking. have but a faint idea Of It's
excellence when properly prepared for the
table. ! do not Ike this FISH in warm
weather as do some people. but when win
ter sets i'm and l can obtain good S1eci-
mems caught at what may b called n
sea. thera ar few dishes 10 b. compared
To it. When rightly boiled. such a fish
exhibits the flesh separately from the
bone in sold flakes. that retain thcir
Whit curvature after they ara distrib-
utrd by the carver Even the scraps left
from SUCH cod are never wasted, but can
be mlde into a pal4t3ble dish by rsmov-
ing tne fakes from the bones and skins
before becoming cold. and when wanted
by placing them in stcwpan with what
is left Of the sauce, then add DOZEN or
more Of fresh oysters with their liquor,
and if these do not m0isten the fish
enough. and ii requires u be only moist
ened. add 2 spoonful or two of melted
butter. Warm carefully over a gentle
fire, and when once thoroughly hot
through set aside. Get your dish warm
ii, and surround ii VITA fla mashed po-
tat0es in the middle Of the disa place
the warmed-up fish with its sauce; crum-
BILE over the fish grated bread crumbs and
set in a hot oven for 4 few minutes Undl
nicely Drowned on top. II will prove 4
most desirable dish Fresh cod cut into
slices two inches thick dressed and fried
in plenty Of lard is really delicious.