The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-05-23

the boiling milk until it thickens. Set
aside to cool. afterward freezing until al
most firm, when a quart Of cream, we'll
whipped, and a teaspoonful OF vanilla
must be added Then continue TO freeze
until quite hard This viii mold nicely.
II desired The boiled part can be pre-
pared while cooking breakfast.
japanese SaIad-Coolx some peeled po-
tatoeS IN broth, cut two pounds Of them
In slices while still warm and season
them with salt, pepper. olive oil, vinegar,
chives, tarragon, shallot, parsley and
burnet, all finely and separately chopped
UP. Cook some nnuSSels with minced
onions, branches of celery, migonette,
but no salt, adding a little vinegar and
water; set them on good fire. toss them
frequently and when done. so that they
open, take them from the shells and cut
away their foot or black appendage. Put
the potatoes in q bowl, with one pound OF
the musSels, or else very small CLAIMS may
be substituted; stir them up lightly and
dress In a salad bowl, covering the sur
face with slices of trufhes cooked in
champagne. Set the salad IN a cold place
for one hour. and when serving mix in
the trufTies.
Ow-Chow-One-half pound CT En-
glish mustard, one-half ounce Of tlIrmer1c,
two tablespoonfuls Of mustard seed, one
quart string beans, one-hah gallon OF
vinegar, one cup OF sugar, one gill OF
salad oil, one head Of caulihower, one
quart Of tiny cucumber. one quart or but
ton onions. Boil the caulifiower, beans
and onions separately until tender. Cover
the cucumbers with strong salt water and
soak twenty-four hours. Then mix al
together. Put the vinegar in a porcelain
lined kettle. Mix the mustard and tur-
meric together and moisten them with
little cold vinegar; then stir them INTO
the hot vinegar and stir continuously I'M
I'll Il begins 70 thicken; then add the
sugar, mustard seed and oil. stir again.
and pour this while hot over the vege-
tables. Put away in glass or stone Jars.
Caulifower may be picked in precisely
the same manner.
Herring Salad. with POtatoes-Wash
four sailed herrings. soak them in milk
for several hours then drain and dry
them; remove the filletS and cut them
into half-inch squares; cut into three
eighthS inch squares, eight ounces or
cooked potatoes; add a four-ounce apple
peeled and cOred, then mince very fine
half a pound Of roasted veal, cut in
quarter inch squares, a IOur-Ounce
picked beet root. cut in three-siXteenth
inch squares, and four ounces Of salt
cucmbers. cut equally into quarterback
squares. Put into a salad bowl the po-
tatOes. herring. apples and veal; season
with oil and vinegar. a little hot water
and broth, salt, pepper. mustard and
some chopped chives, all well mixed;
SIllJJJn the surface with q kUlle, ana
decorate il with auchOvy fillets. picked
cucumhers. beets, capers. picked cher
ries and the yoke and whites OF hard
boiled eggs. chopped UP very fine; also
some chopped parsley
Strawberry Scones-Beat half a tea
cUpful of butter to a cream with a tea
cupful of sugar: strain two eggs into
quarter Of a. teacupful Of milk and stir it
gradually into the butter and sugar; sift
one teaspOonful Of carbonate Of soda and
two teaspOOnluls Of cream of tartar with
two teacupfuls Of -four, and add TO the
rest. mixing all TO nice paste: divide
It into scenes. and bake in d moderate
oven for ten minutes. Tear these scenes
apart, and place on one half a mixture Of
Strawberries Tor raspberries) lightly
mashed with sugar, and a little thick
cream; cover these with the rest Of the
scenes. and ice with the following: Stir
over the fire three-qUarters of a pound
OF icing sugar with three tablespoonfuls
OF strawberry juice until just warm and
smooth and use. These scenes can be
made with almost every kind of fruit
and are particularly good with raspber-
ries or blackberries. The paste Of
which these scenes are made can
be baked on an ordinary baking-tin,
marked in squares with a sharp
knife and brushed over with a little
milk to glaze them. Just as they are
taken from the oven they can be sprink-
led with roughIy-pounded sugar. and
finished of like the regular scenes.