The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1898-10-09
some Economical pishes.

Boston Cooking School Magazine
Onion Soup-Peel three large. mild cpions,
slice ano separate the rings. and saute in
three tablespoonfuls of butter, until they
are Of a light-brown color. Drain carefully,
tut them into sauce pan with two quarts
of water and boil one hour, stirring fire.
quently. Add one tablespoonful of salt,
half teaspoonful each of celery pepper and
paprica and one cup of stale bread crumbs
Center of the loaf, rubbed through fine
sieve, and cook another hour. Just before
serving add more seasoning, if desired, and
stir IN very carefully the yoIks of two eggs,
beaten into two tablespoonfuls OF lemon
juice and diluted with one or two table
Spoonfuis OF the hot soup
Creole Baked Beans (cost 16 cents.) SOAK
one quart OF red beans (kidney) over night.
In the morning cook, changing the water
several times, until they may be easily
pierced with pin Rinse thoroughly with
cold water. Pour boiling water over an
onion cut very fine, let stand a few mo-
mentS, drain, and add to the beans with
two tablespoonful of salt, a teaspoonful of
mustard ana half teaSpOonful OF paprlca.
Mix thoroughly; put half of the beans In
the bean pot, then half pound of bacon
thoroughly scraped with the skin scored for
cutting IN slices; add the remainder OF the
beans and cover with boiling water Cover
the beanpot and cook all day in a moderate
oven Add occasionally hot water, if nee
eSSary. During the last hour remove the
cover and raise the bacon to the surface,
that the skin may be Drowned.
MdcdrOnl a la MllanalSe.-COOk hdiI a
pound of macaroni in boiling sailed water
with half an onion, bay leaf and Glove
until tender; then drain and rinse in cold
water. Brown one-fourth of a cup of but
ter, add one-Iourth of a cup of -four (gen-
erous measure), and brown then add grad
ually one cup of stock and one. cup Of
boils, add the macaroni cup of beet
tongue, cut in dice, or with French cutter,
and one-fourth of a pound of cheese, grated.
Heat over hot water and serve.
Tomato Sauce.-Saute carefully half an
onion sliced and slice of carrot in three
tablespOOnfuis of butter five or six minutes;
until brown and frothy; then add half a
cup of brown stock and half a cup of thick
tomato pulp, and simmer five or six min
utes. Season with one-fourth of a teaspoon
full of salt and one-fourth of a teaspoonful
of paprica. Strain and serve
Eggs Baked with Cheese.-Let six eggs
stand in water Just off the boil half an
hour. Remove the shells and cut in thick
slices. Butter a baking dish, put in a layer
of grated cheese another layer of egg and
more cheese until all the egg and a table,
spoonful of cheese for each egg are used:
Pour over the top cup of cream sauce
two tablespoOnfuls each of butter and flour,
one-fourth a teaspoonful of salt and one cup
of milk and sprinkle with half a cup Of
cracker crumbs stirred into two tablespoon
fulS of melted butter. Set in the oven until
the crumbs Drowned.
Peach Charotte.-Butter a baking dish :;
cut slices of bread. from which the crust
has been removed, to fit the bottom and
sides of the dish and zip the slices lightly
in milk but do ot-saturate them. Fit them
in place and fill the dish with peaches pared
and sliced, piling them up very high, as they
will settle in baking. Sprinkle the slices oc-
some bits of butter. Cover with more bread
prepared as before and bake in a moderate
oven until the peaches are tender-no longer.
Turn on to hot platter and serve with
hard sauce Cream one-fourth of a cup of
butter and add gradually half a cup of pow
dered sugar. Pile lightly on pretty dish)