The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-02-21


off the crust and toast nicely. Butter
isIightfv lev on a buttered plate, and on
each one. heap an egg prepared in the
same way as above Set in a shallow
pan Of water and bake three minutes.
| Perhaps YOU viii relish these bird s.
| nests If they are first spread with
| little minced ham.
Broiied oysters-Brain the oysters.
then put them in soft cloth and wipe
them duy: put a little cayenne pepper
on them; salt gently and dip each In
dividuar oyster in melted bitter, place
them in d double gridrou The bars Of
which should NC CREASED witb-the melted
| butter while cooking. Broil oyer a. brisk
| fire Blasting with the melted butter while
cooking: season with. pepper and salt 10
taste. Serve hot on buttered toast
Hasty .Pudding-Put a quart of milk
in a crock and set it on~thc stove to
| cook. As soon as il comes TO n boil,
| sift In the -four little at a time, stir
ring il we'll till il is thick and stiff.
Serve with tllickened cream or thick
| ened milk. made in this way: Take a
| piece of butter size of a walnut, one
heaping teaspoonful of sugar and one
Of flour. Cream this together and pour
on a pint of milk. Let this cook ten
minutes. Flavor to suit the taste.
Baked Mutton Chops-Beat and trim
the chops, roll each one in beaten egg
and then in dried bread crumbs, put
them in a dripping pan, with a small
lump Of butter on each one Set in the
oven and, as they brown. haste every
five minutes with boiling water and a
little melted butter. When mt brown
| keep them hot, sprinl6led with pepper
and salt while you thicken the gravy
left in the pan by tablespoonfuls of to-
mato catsup. Pour over the chops and
serve.
Fried Chicken with Oysters-Clean and
cut n young chicken at the joints into
I
| pepper and -four and fry them brown in
butter on chicken fat Make a cream
sauce with one heaping tablespoonful
OF -four mixed with one tablespoon of
hot butter. add gradually one cup of hot
cream or milk; season with salt. pepper
and lemon juice. Cook one pint of oys-
ters in one tablespoon of butter till
plump. Pour them over the chicken, and
pour the sauce over the whole.
a Frothed Egg-A frothed egg is an
| egg cooked so delicately and served so
temptingly that an invalid usually needs
no coaxing to eat one. 1t is prepared
by taking large 'fresh-laid" egg, and
beating the white to a stiff froth. This
! process is always quickened by adding
a small pinch of salt. Butter slightly
but thoroughly an individual earthen or
| bright tinware mold or low cup, and
turn the white into it, spread it evenly
and make slight depression in the cen
ter. In this drop the yolk Of the egg
very carefully. Set the cup containing
| the egg in a pan filled with hot water
and bake three minutes in hot oven.
A New Breakfast Dish-Butter soma
small. round tin molds or patty pans,
and dust them rather thickly with graf
ed tongue and finely-minCed parsley;
| break a fresh egg into each. put NOR
sci of butter on top of each, place the
mold in a baking tim the bottom CT
which is covered with a double fold of
paper; pour in at the side enough hot
water just to reach three-quarterS as
| high as the molds, and place this tin
into the oven until the eggs are set;
then pass a knife round the mOdS 10
loosen the eggs, and then turn them out
on 70 little spares of fried toast. or serve
with a rather thick tomato sauce round
them.
Farina Jelly-Farina jelly is a deli
cious food, little mold of which Is
often most grateful to sick who are
permitted solid food, or that which is
semi-sOlid. 1t also makes a tempting
dish for those who like light desserts.
IC is made from one pint of milk. one
tablespoonful Of farina, one-half box of
gelatine, one-half cupful of cold water,
one quart of cream. one cupful OF pow
dered sugar, and one orange. Heat the
milk and faTina over slow fire until
the grain softens and thickens the milk.
Stir occasionally and if you cannot
keep your eye on il, cook in a double
boiler. Put the half-boX Of gelatine to
soak in half cupful of cold water
until dissolved. Stir the gelatine into
the mix and faTina, mix we'll, add the
powdered sugar or very fine graduated,
stir again and set away to cool When
il begins TO thicken whip the cream and
stir it into the gelatine and farina mix
tGre until smooth and light. Flavor
with the strained juice of one orange
and turn into one large mold or
number of small ones. This jelly is
good for fever patients. If a mild slim
ulant is ordered or needed it may be
favored with one-half cupful of very
good sherry. If made for well persons
cooking sherry may be used.
A Mold of Rice-A mold Of rice
served with compete of fruit makes quite
an elegant sweet course for anyone who
is fond OF rice desserts. If something
unusually attractive and at the same
time wholesome is desired for children's
dinner or luncheon, make such pudding
with a compete Of dates. Fill a deSp
| saucepan two-thirds full of boiling water,
salt it, look over one cupful of rice and
boil it in a gallop for fifteen or twenty
| minutes. When the rice is tender and
each grain stands out separately. drain
| the rice and stir into it thoroughly two
| tablespoonfuls Of sweet cream and two
| tablespoonfuls of powdered sugar. Pack
| the rice well in a border mold, setting
| it down hard and shaking ii several
| times as you Ill III, faIner IMAM pressing
| it down with a spoon. Let this part Of
| the pudding cool In summer it is best
| served cold. To make the date compete,
stone one pound OF dates, put them in
| a saucepan with one cupful Of graduated
sugar and two cupfuls of water. Cook
| slowly twenty minutes in the strip
| stirring occasionally, then take out the
| dates and boil the strip rapidly five or
| ten minutes. until it thickens. Be care
| full at this point not to scOrch the strip.
| Put the dates back in it, stir we'll; and
when it is nearly cold flavor with a tea
| spoonful Of vanilla and pour into the
| center of the mold of rice. If there
! is any extra sirup, pour it over the rice
| The center of the circle of rice may be
| filled with any other compete liked. \
compete of pineapple is delicious, and
| orange marmalade as good.-Evening
| Post.
| 4 Fine Team.