The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-06-06
VnIunhIc Recines.


| washed and beaten TO "A cream, with hall
| a. teaspoonful OF soda and six ounces or
nice brown coffee sugar. Mix one tea
spoonful of cream Of tartar in flour. Mix
hard. roll moderately thin, cut in squares
| with knife and bake in hot oven.
Minced Mutton or Lamb-Cut the
meat into nice square pieces, crack the
bones and stew them for an hour, then
strain off the stock, and add to it one
large Spanish onion. cut not too finely;
simmer for twenty minutes, then add
one pint Of new milk. with seasoning to
taste. thicken with two teaspoonfuls Of
blended flour, add the meat and allow
to get thoroughly hot, but do not boil.
Pour into a deep dish and serve with
mashed potatoes. Veal can be minced
in the same manner.
Mead-Stir five pounds brown sugar,
half pint molasses, white of one small
egg. two quarts boiling water well to-
gether in an earthen dish, and quarter
pound tartaric acid. When cold add
half an ounce each of essence OF sassa-
fras and wintergreen. Strain and bot
tie. When you use it put two table
spoonfuls of strip in the tumbler; fill
two-thirds full Of water, and then add
little soda. the size of a small lima
bean; stir around until 1t foams. This
makes a very nice drink for summer.
Beef Olives-Cut the remains of cold
roast beef into nice slices; crack the
for an hour. with a dash Of pepper and
salt. then strain. Prepare a forcemeat
as follows: To every teacupful Of grated
bread add a small finely chopped onion,
teaspoonfUl OF chopped parsley, a sus-
picion of thyme. a pinch Of mace, the
grated rind Of half a lemon and a sprink-
ling OF salt and pepper. Moisten each
slice Of beef with a little gravy, cover
with forcemeat. roll rather tightly and
skever. Place in stewpan, pour over
the stock made from the bones, cover
closely and simmer for an hour: then
take up carefully, remove the skewers,
thicken the gravy with little blended
-four which pour over the olives and
serve
Irish Stew-Cut the remains of cold
roast beef into pieces about an inch
square, crack the bones and put both
beef and bones into stew pan with
any cold gravy that may be left, half
carrot sliced into rings, a small piece of
turnip cut into dice, a finely-chopped
onion, two or three cloves (when the
flavor is liked, and salt and pepper TO
taste. Barely cover the whole with
water put on the lid, and stew gently
for an hour then add a quantity Of pO-
tatoes. which have been previously peel
ed and cut into pieces mot TO smalD;
boil until the potatoes are cooked. Dish
and serve. Another very nice dish may
be made by preparing the meat as in the
above recipe, but instead OF adding the
potatoes, thicken with a little -four
Make a wall of mashed potatoes in a
dish. line with chopped carrots and tur-
nips Brussels sprouts or mashed par
ships Pour the stew, after removing
the bones, into the center and serve.
Stuffed Spanish Onions-Take three
large onions and remove the skins care
fully; then cut piece rather larger
than a silver half-dollar from the root
end and put it aside for a lid. Take
out all the center. with the exception
of three or four outer coats, taking care
not TO make hole in the bottom. Then
chop a half-pound Of cold meat any
kind. mix with it a teacupful of bread
crumbs, a teaspoonful of mixed herbs.
pepper and salt to taste, and little
milk and water to moisten it. Fill the
onions with this stuffing and put on the
lids; place in a Stewpan pour over them
a little stock made from the bones or
gravy which may be left from the roast.
Cover closely and stew for hour.
Serve on a hot dish with the gravy
(thickened in the usual way poured
round, and garnished with sippets of dry
toast This dish is equally good baked,
but if cooked in this latter way the
onions must be well basted The centers
of the onions sliced i'm vinegar. with a
dash of pepper and salt. make a very
nice salad.
very light with an egg-beater. add to
them one cupful and half of powdered
sugar and beat with a spoon until the
mixture is creamy Add one tablespoon
full Of lemon juice and beat three minutes
longer. Put two cupfuls of sifted -four
into the seve, mix with 1t two level tea
spoOnfuls of baking powder; add one gill
OF cold water to the beaten egg and
sugar, then sift in the flour and baking
powder and beat well. Pour a little
more than half Of this mixture into two
deep buttered tin plates. Pour the
mainder into small cake pan. Bake the
part i'm the plates for twenty minutes
and that in the pan for twenty-five min
utes. The two round plates are for the
pies. and the sheet of cake may be used
I'm the basket. 1t improves If kept a day
or two Split the round cakes and fill i'm
with the prepared cream. To make the
cream put three gills of milk into the
double-boiler and place on the fire. Beat
together in a bowl three tablespoonfuls
of -four, two-thirds of a cup of sugar, one
large egg and half a tablespoonful of
salt. When this is light and smooth stir
it into the boiling milk. Beat well for
two minutes. cover the boiler and cook
the cream for fifteen minutes. stirring
frequently. Flavor with half a teaspoon
full of vanilla or lemon extract Cool and
use This cream is more delicate If one
tablespoonful Of -four be omitted and
two eggs be used.