The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-01-17
Recipes.

Clipped Beef-Heat together a pint
each OF milk and water and thicken with
a beaten egg and a little flour; when 1t
has boiled five minutes add quantity
of Clipped beef. Stir it well and remove
at once from the fire.
Beet Salad-Take four OF FIVE medium
sized beets. boil soft, chop as fine as
you like, pack them into d bowl. throw
in a pinch each of mustard and pepper,
a teaspoonful Of salt, a tablespoonful OF
them stand till next day.
Beef Balls-Chop fine some cold beef,
mix with the meat one or two we'll
beaten eggs, according to quantity of
meat. a bit of chopped onion, little
melted butter, salt and pepper. Flour
your hands, and roll into balls the pre-
pared meat and fry in hot lard.
Scrambled POrk-Freshen nice salt
pork. cut it i'm small pieces and partly
fry it. Just before it is done break
six eggs into a dish and stir little;
then mix quickly with the pork If
there is too much fat for the eggs, il
should be turned off before the eggs are
added
Croduettes of Fish-Separate any kind
of cooked fish from the bones, mince
fine, season with pepper and salt to
taste, beat one egg with a teaspOonful
of flour and a little milk. Mix this
with the fish and make into balls Brush
the outside with eggs. dredge with flour
Fry nicely in hot lard. being careful
TO get a nice even brown on them.
Rroiled Potatoes-Cut whatever you
may have of cold potatoes into length
wise slices about a quarter of an inch
thick, dip each in flour and lay them
between an oyster brOiler Have the
fire clear. and when both sides are
nicely Drowned lay the slices on n hot
dish. put a piece Of butter on each and
season with salt and pepper. This is
a very delicate dish.
A New Way TO Cook Corned Beef
Corned beef If very salt. may be fresh
ened for twenty-four hours, then put in
a kettle with three chopped onions, two
carrots cut into small squares, q little
pepper and a tiny pinch of cloves Stew
until tender. thicken the gravy with two
tablespoonfuls of flour stirred to paste
in half a teacupful Of cold water. Serve
hot. with mashed potatoes and chopped
cabbage
CeIery-Many people throw away the
outside green stalks of celery, not know
ing that it makes a very savoTy dish
when stewed. Take all the fine white
stalks. wash we'll and serve The re-
mainder break into short pieces, pulling
off all the stringy outside. Put the
pieces into a stew pan, cover well with
boiling water, and boil half an hour.
Make a cream sauce (Or drawn butter
sauce, as some call it,, pour it over the
celery and serve.
To Fry Cabbage-Chop cold white
cabbage quite fine, stir in some melted
butter to taste, pepper and salt and
four tablespoonfuls of milk or cream
After it is heated through add one
or two Well-beaten eggs, according 10
quantity of cabbage; then turn the mix
ture into a well-buttered spider and fry
about five minutes or until light brown
ha CiHh place 4 hot dish
over the pan, which must be reversed
when turned out to serve.
Swiss Custards-TwO pints milk, six
dessertspOonfus of sugar, four eggs,
stewed apples. lemon juice, cloves, pis-
tachio nuts and almonds. Warm the
milk with the sugar, then add two eggs.
well beaten, and flavor with six drops OF
almond essence. Stew the apples as for
apple sauce adding two cloves, the juice
of a lemon and a little grated nutmeg;
sweeten to taste. Take some little
china cups, put spoonful of apple at
the bottom of each then gently pour
on the custard. stand in pan half full
of water, and steam till set. Gently
turn them onto dish, sprinkle chopped
pistachios and almonds over, and stand
on ice till wanted
Ginger COOles-One pound Of butter,
one pound of brown sugar, one quart of
mOlaSses two teasDOOnfulS of soda,
enough -four for a stiff dough. two ia
blespOonfuls each Of ground ginger, Gin
namon, and one of ground allspice. Mix
In an earthen bowl In cold weather
place this on the stove; in warm weather
put In any place where the butter will
melt Put the butter and molasses in
the bowl together and let them become
thoroughly amalgamated. Add the
brown sugar, let this melt, then remove
from the fire and add the soda dissolved
in hot water Now work in the -four,
add the spice. and when the dough is
stiff enough to handle roll out, cut and
bake in a moderate, not slow, oven.