The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-01-24
Recipes.

WASH With clean warm water and the
stain will vanish with it.
Recipes.
Oyster Pie-Half fill dish with oys-
tiers. seasoned, and their liquor added;
thicken with braided -four Cover with
biscuit dough and bake.
Roast Sweetbreads-Dip parboiled
sweetbreads in egg. then in cracker dust,
pour over them melted butter, and bake,
basting with brown sauce.
Sweetbreads and Mushrooms-Brown
one can of mushrooms in two tablespoon
fuls of hot butter. Take out. add two
more tablespoonfuls of butter and fry
four large, parboiled sweetbreads. Add
mushrooms, and simmer in covered
double boiler
Tartines a la Gorgone-Mince roughly
some underdone roast beef and some
olives and stir them in some of the Cor
gona sauce given above. stiffened with
a little aspic, and spread with this mix
ture some brown bread and butter, and
finish off as in the preceding recipe.
Pork Pie-Make raised crust of enc
pound Of -four, one-fourth pound of but
ter. one-half cupful of hot milk scat
tering one-fourth pound bits Of butter
or lard over paste in rolling out Line
small dish--Or small dishes-pinching a
fold around the bottom. Fill with little
pieces of seasoned pork and cover with
gashed paste rubbing crust with egg.
and bake.
Parsnip Wine-Slice twelve pounds of
parsnips and boil in four gallons of
water till soft. Squeeze dry and strain
the liquid through fine sieve. Add TO
each gallon three pounds of granulated
sugar. Boil for three-quarters of an
hour. When nearly cold add a table
spoonful of yeast to each gallon. Let
stand in tub or jar for ten days, stirring
every day from bottom. Put in jugs
and keep full till fermentation ceases,
then bottle.
Cream of Bean Soup-One pint of any
kind of beans, half pound of salt pork,
half an onion. Put in porcelain kettle,
pour over three quarts cold water, let
it come gradually to a boil, and SIM
mer until the beans are swelled; then
boil until the beans are quite soft. Then
press the beans through a colander or
coarse sieve into the water they were
boiled in. Thicker with -four or corn
starch and add a little grated nutmeg
and pepper. To be served very hot, with
fried bread cut I'm small squares.
Outlets a la Chatelaine-Trim any cut
let's left over, or else braise them and
press them till cold. when they are
coated with stiff soubiSe sauce, and
served with a compete of cherries pre-
pared in Elis way: Stone the cherries
and save the kernels; to each pound of
a few drops of tarragon vinegar, and
a. pinch of salt; add to this a tablespoon
full of JarragOn and cherVn picked very
small; toss them altogether. and leave
it on ice till wanted. When cherries are
out Of season use the uncrystalized ones.
Quick Soup-Take a can Of peas and
cook a few moments until very soft;
then press through a coarse sieve and
add one quart of milk, or half of milk
and half Of water, and butter the size
Of an egg; bring to Il boil, thicken with
either cOrnstarch or flour until the con-
sistency Of cream, and add salt, pepper
and a dash of nutmeg. Serve hot, with
sippets of toasted bread. Rice, potato
and asparagus soups are made in the
same way. This is good addition to a
meal when you are surprised by a friend
who informs you she has come to spend
the day, and your larder is only pre-
pared to feed your own family.
Tartines de Saumon a la Princesse-
Have ready some good tartare sauce,
and stir into 1t some tomato and cucum-
Der cut into tiny dice; stir into this some
faxed salmon or any other good cold
fish; have ready some slices of neatly
cut brown bread and butter. and spread
half of them thickly with this mixture,
press down on them the rest Of the
bread and butter; cut these sandwiches
into neat shapes, spread the upper side
very lightly with butter, and sprinkle
the side thus prepared with coralline
pepper and very finely minced parsley.
Remains of cold chicken and tongue
may also be used up in this way.
Dreamed Potatoes-Good creamed po-
| tatoes are usually acceptable TO the most
pampered taste, and good for breakfast,
| lunch, tea or a simple dinner. To make
them appeuzing, cut cold boiled po-
tatoes in slices of uniform thickness, or
chop them medium fine in a bowl. Make
a 2 nv
| a tablespoonful of butter with the same
quantity Of flour, or with as much -four
| as the butter will take up Cook them
| together, and when smooth, add cold
| milk. milk and water or cream, and stir
| all the time until the sauce comes to a
| boil. Season TO taste with white pepper
and salt, and drop in the potatoes. Turn
| them over carefully in the sauce, and
| leave there till they are heated through.
| Serve at once. For some tastes the po-
tatoes are improved by adding a little
| chopped parsley.
| Excellent Hash-That maligned dish
| hash, If carefully made and attraetively
| served, becomes as dainty a dish as
| any sent to our tables. 1t may con-
sist of one kind of meat or several, but
/ all must be freed from coarse, stringy
| fibre and gristle, and cut in very small
| bits. A cold chop, bit of beefsteak
| or chicken may be used when there is
| not corned or roast beef. Chop the
| potato and meat separately, and COM
| bine them in equal parts, or in any pro-
| portion you choose. Season TO taste
/ with salt and pepper, and moisten &C
| cording to quantity with stock, cold
| gravy or milk. Do not add too much
! liquid. Heat a saucepan, put in enough
/ butter to prevent sticking. and spread
/ the hash fiat on the bottom. Cook over
| the fire long enough to brown the under
| side, then cover and set in the oven
/ where it will cook slowly for fifteen
minutes. When dishing, roll the hash
like an omlet and garnish with parsley.
Chocolate Pudding-Reserve one gill
/ Of milk from a quart, and put the re-