The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-01-10
Some New Recipes.

ScalIoped Oysters-Sprinkle a buttered
dish with bread or cracker crumbs. then
put In a layer Of oysters, lay on bits of
butter sprinkle over a little pepper and
salt, and so on until the dish is full,
leaving the crumbs on top; moisten with
the liquor from the oysters. Bake half
an hour in quick oven.
Chicken Palestine your pate pans
with pastry, and bake. Mince your
chicken and dressing with one or two
hard boiled eggs, if YOU have them. Add
your gravy or chicken jelly, season with
butter. salt and pepper, and let all heat
together. Fill the crusts with this prep
aration and serve at once.
Picked Oysters-Rinse the oysters in
their liquor, strain it upon them and
let them come to a boil: then take them
out of the liquor to cool. Prepare pure
cider vinegar by boiling it with peppers,
a little salt mace, cloves and nutmeg
the oysters and keep them in a covered
stone jar.
Hickory Nut Macaroons-NIake frosting
as for cake and stir in enough pounded
hickory nut meat, with mixed ground
spice to taste, to make convenient to
handle Flour the hands and form the
mixture into little fanciful shapes.
Place on buttered tins, allowing room
for the cakes to spread, and bake in a
quick oven.
Sweetbread Salad-Boil the sweet
breads till tender; throw them into cold
water for a few moments. Dry them;
cut them into small pieces. Have ready
some crisp celery, about as much as the
sweetbreads, cut them into small pieces,
Add this to the sweetbread, and over
all pour mayonnaise dressing, favored
slightly with dash Of onion.
Almond Cake-One cupful butter, two
cupfuls sugar, one cupful sweet milk,
nd half cTrnf11lc -four whites
of eight eggs, one teaspoonful cream
tartar, One-half teaspoon soda or two
teaspOonfuls baking powder; flavor
with almond. Bake in layers, spread
each layer with soft frOsting and
sprinkle split blanched almonds on each
layer.
Minced Turl1ey-For minced turkey,
pick off all the meat, throwing aside the
skin, bone and gristly parts; mince it as
fine as possible, season with salt. pepper
and grated nutmeg and put into sauce
pan with just enough white sauce to
fire until it becomes heated thoroughly
through, then serve on a hot dish and
garnish with poached eggs.
Pressed Chicken-Boil two chickens
until the meat leaves the bones easily.
then pull to pieces and chop fine, let
ting the liquor in which they We're
cooked boil down until only a cupful
lEllLclllS. Auu dDOuL Oilt-iidiI DIS uluGU
chopped ham as chicken, roll two soda
crackers. pour the stock over, season
ing highly. Mix well together, put in a
deep, long pan, pressing down hard with
the hand. Fold a cloth several times
put over the top and put on a weight. 1t
will slice nicely if prepared the day be-
fore using.
Chocolate Biscuits-Mix together one
fourth pound each of finely grated choco-
late and well-sifted sugar, then moist
en- with sufficient well-beaten white of
egg to make a soft paste. Mold il into
biscuits with a spoon, place a little dis
lance from each other on a sheet of
paper; bake in a moderate oven and
when sufficiently cooked turn the paper
over and slightly damp it with water to
loosen the biscuits. To make chocolate
macarOons proceed in the same way, only
add about six ounces Of sweet almonds
blanched and pounded.
Marbled Chicken-Take a fat. full
grown chicken, and, after dressing it in
the usual manner, wash and boil until
very tender. using only a small quantity
or water, and season with pepper, salt
and butter. Cut all the meat from the
bones. keeping the breast and dark
colored meat separate. With a sharp
knife chop the meat moderately fine,
and press in large bowl, putting the
white and dark meat in alternate layers
Strain the liquor in which the fowl was
cooked and pour it over the meat. Set
on the ice until thoroughly cold turn
from the bowl, cut in thin slices and
serve with sliced lemons.
Cold Fillets Of Chicken with Mayor
naise Sauce-Fry some sippets of bread
about six inches long by two inches
broad, spread them with anchOvy paste.
Take the meat of a cold chicken (the
legs will do as well as the white meaO.
form into fillets and lay each fllet on
the toast. Have ready some thick may
onnaise sauce. Mask the fillets thickly
with the sauce and arrange them round
mustard and cress, or, better still, dain-
ty punches Of watercfess. 1t is a great
mistake to imagine that dishes made
with mayonnaise sauce are costly. One
or two eggs will make a large quantity
of the sauce, and make many dry and
tasteless dishes paiatable.