The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-03-21

flour and butter; cook three or four
minutes and turn over squares of nicely
Drowned and buttered toast.-Good
Housekeeping.
Fried Chicken with Cream Sauce-Cut
two chickens in pieces and sprinkle with
pepper and salt about an hour before
dinner Before frying dredge flour over
them. Beat two eggs, dip each piece in
this and fry in hot lard. Boil up cup
and half Of cream or rich milk, and add
a spoonful of flour with a little salt. Stir
constantly till il boils again. Lay the
chickens on hot dish, pour the sauce
around them, and serve.
Eggs with Cream-Boi hard a. dozen
eggs and put them in cold water TO get
cold: then peel and slice them with care.
Grease with butter the side and bottom
Of baking dish. Put in alternate lay
ers of eggs, butter. bread crumbs. pep
per and salt until the dish is filed, the
bread crumbs being on top with butter.
Pour in a cup Of cream Gust before YOU
put on the top layer of crumbs) and
bake until the top is brown. If baked
too much they will not be good
How TO Cook Corned Beef-Wash it
thoroughly and put il into a pot that
will hold plenty of water The water
should be cold. Skim carefully. 1t is
not too much to allow forty minutes for
every pound after it has begun 10 boil.
/ ne RO0QItSS OF GOfneu neGI depends
much on its being boiled gently and
long. IL il is to be eaten cold lay it
into a warm earthen dish or pan. and
put over il a piece of board the size Of
the meat. Upon this put a clean stone
or some other heavy weight Salt meat
Is very much improved by being pressed.
Scalloped Cod-Pick the fish very fine.
and freshen it. Let drain i'm "A colander,
then toss il with fork until il is light.
Put pint Of rich milk into a skillet add
generous half-cupful of butter into
which YOU have stirred smoothly two
level tablespoonful of -four; season with
white pepper or cayenne. as preferred.
and a saltspoonfu of salt Put layer
of fish i'm pudding dish. and cover II
with bread or cracker crumbs; dip over
1t several spoonful of the sauce or gravy.
and season with bits of butter: then
anothet layer of fish, crumbs. and fish
again. finishing with crumbs, using but
ter with a liberal heart. Bake twenty
minutes or half an hour.-Good House
keeping.
Hot-Cross Buns-A quarter pound Of
butter, two pounds Of -four. d teaspoon
full Of salt, half an ounce of German
Yeast one and a half pints of milk, half
pound Of sugar, half a pound of cur
rants half nutmeg, grated. Rub the
butter into the -four. and add the salt.
then mix the Yeast with the milk. warm
ed. and stir into the middle Of the -four
till IT forms a light batter. Stand for
one hour TO rise. work the sugar, cur
rants, and spice into il, knead we'll into
the dough. divide in buns, and place
ON buttered baking tins. make a cross
on them with the back Of a knife, brush
a little clarified butter over the top.
Stand before the fire for a quarter of an
hour. then bake twenty minutes.
Boiled Codfsh-Freshen the fish over
night by laying it, skin side up. in cold
water. An hour before YOU wish to
serve it, pin it securely with a piece of
net or thin muslin, put it into kettle
of cold water and set il where it will
keep at the boiling point, but not actu-
ally boil, for an hour. Half an hour ad-
ditiOnal simmering will not harm it,
Lift the fish out carefully, remove every
bone possible without breaking it, sCrape
off the silvery skin. lay il upon a platter
and pour over it an egg sauce made as
follows: Melt a scant half-cupful of
butter and stir IL into two level table
spoonfuls Of sifted -four; stir till smooth,
then pour in. stirring the while. a pint
Of milk. Let boil up, and add two hard
boiled eggs cut very fine.-Good House
keeping.