The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-08-08

tomatoes and strain into the tureen. then
add the cream; if cream is used the soup
is much richer than with butter. The
same rule applies if the tomatoes are
raw. as with the peas and corn.
Picked Butternuts and Walnuts-
Gather them when soft enough TO be
pierced by a pin. Lay them in strong
brine five days, changing this twice IL
the meantime. Drain, and wipe them
with a coarse cloth; pierce each by run
ming a large needle through 1t, and lay in
cold water for six hours. To each gallon
Of vinegar allow cup of sugar, three
dozen each Of whole cloves and black pep
PERFORMS half a. much allspice. and a
dozen blades of mace Boil five minutes;
pack the nuts in small jars and pour ever
them scalding hot Repeat this twice
within a week; tie up and set away.
They will be good 10 eat in a mOnth-and
very good. too.
Lambs Head CUrry-Procure a lambs
head which has been dressed and pre-
pared for cooking, with the brains, which
have been previously blancl5d; put the
head in an agate sbeWpaB, with water
sufficient to cook, and let il stew slowly
until the meat comes readily from the
bones; cut the meat into small pieces:
put two ounces of butter and a rather
small white onion cut in small dice in
another pan, and fry them a light brown,
adding one tablespoonful Of curry pow
der One-half spoonful of curry paste
mix all we'll together, and then add half
A pint Of rich broth, and putting the
pieces of head in it, let it stew gently
for about half an hour; stew the brains
in water five minutes, after which chop
very fine. mix them with a good hand
ful bread crumbs, a little CRATE of nut
meg, little Clipped parsley, white pep
per and salt, Incorporating well with an
egg, and form them into small round
balls; egg and bTead-crumb twice, and
fry very light brown; serve the curry
with the croquettes around Them have
rice boiled oriental fashion, and served
separately.
Chicken Puff Paste-Put on your table
a pound of flour, and hollow the center,
into which put a small lump of butter
and a pinch of salt; pour in a glass of
ice water: knead the butter salt and wa
,er. adding the flour gradually until you
have used about half of it; then mix the
rest Of the -four quickly, until you have
the mass in the form Of an elastic paste,
which viii roll out without sticking to
the table; wrap this dough in a Toured
towel and put it in the refrigerator for
twenty minutes; during this time take
pound of butter and knead 1t well, with
sufficient ice water co make it of about
the same consistency as the dough: now
roll the dough out to about three-eighths
Of an inch in thickness, in the form of
a long square; put on the butter and roll
it out to three-quarters Of an inch in
thickness; turn over the edges, 50 that
they shall all lap in the middle; roll out
the mass again lengthwise and fold it in
three; this makes what is called turn"
Dut this on a plate in a Toured napkin
or towel. and set ii on the ice for twenty
minutes. after which time give it a
couple of turns more; that is, double it
over and roll it out twice: let it remain
again twenty minutes, give it two more
turns. and then put 1t on the ice for half
an hour; now roll it out To a half or
three-quarters of an inch thick. according
TO the size of the dish you are preparing;
cut out a circle Of the required size, and
the inner one. or smaller, makes the
cover. which YOU may smear with the
vOlks Of eggs In proper proportion; put
these forms into the oven to bake; when
sufficiently cooked, and of q nice color
take them out and lift the covers care
fully with a knife, exposing the moist
crust within. Take the bones
from boiled chicken, and
cut the meat into small cubes; acd
ner, and a bit Of lean, boiled ham, minced
fine; make a sauce Of Well-reduced chick
en- broth, adding a few yolks of eggs,
lump Of fresh butter. and a glass of
cream; season with salt, pepper and
dash of nutmeg, together with the juice
of a lemon; into this put your mnced
chicken, etc, and place your agate sauce
pan over a, steamer on 3 slow fire; warm
up the puff paste reeeptacles, and fill
them up from the mass with a spoon;
serve on a dish with folded napkin
underneath.