Indiana American. [volume] (Brookville, Ind.) 1833-1861, 1855-09-28
als.fnI aaipes.

vsSttut cttiPtS.
sore Thrcst. iN t'sft
81 Glass of sweet oil, and half a |
glass of spirits of turpentine, rub
bed on the the outside, and at
the same time wear a piece Of fan
mel around the neck.
Tee cream.
/ cup Of cream, I do sugar,
and ! egg; season to your taste,
and add snow TILT is Of sufficient
thickness. It's quick made and
excellent.
To Remove Iron Rust from Linen.
Take a large handful of COM
mon sorrel, and lay it on the stain.
Place upon this a new tin vessel,
filled with boiling water, and let it
stand till the water is'cold.
sorreI Pie.
Gather the largest and incest
leaves of sorrel; fill your baking
pan rounding full, after having laid
on crust; sift over a little flour
with your sugar, and add a very
little water before putting on the
crust. K.
Peach Jam.
Gather the fruit when ripe, peel
and stone them, put into the pan
and mash them over the fire till
hot; and them through a sieve,
and to each pound ofpulp add, a
pound Of white sugar and half an
ounce ofbitter almonds, blanched
and pounded; let it boil ten or If
teen minutes, stir and skim it
well. rk
starch or saloon Cake.
Take one cup of butter, one Of
sugar, one of sour milk, one tea
spoonful Of salaratus, one cup Of
starch, two cups offlour, three eggs,
spice to suit your taste, and bake
three-quarters ofan hour. Add
the white ofthe eggs last, and stir
it ten minutes before putting it in
to bake. asks
strawberry short Cake.
Bake couple Of old-fashioned
short cakes; have deep dish to put
the cake in, split them while they
are warm, take one piece, and lay
a little butter on it, then put on
strawberries and sugar, and an
abundance of rich sweet cream;
then another piece Of cake, butter,
strawberries, sugar, cream, and so
on until the cake is used up
Let it stand about 20 minutes
and it is ready for use.
Brcad Pudding for an Invalid.
Boil two-thirds of a teacupful
Of milk, and pour it fast boiling
overnearly halfa teacupfulofthin-
ly sliced bread crumb; when this
is cold, beat it fine and add to it
a well-beaten egg, a little loaf sug-
ar and nutmeg; put it into a but
tered cup, and over the top put a
cap Of buttered writing paper,
then tie the whole in q cloth and
boil twenty minutes. such pud-
dings should be boiled in a little
clean saucepan alone; for if boiled
with meat, or a coarser sort Of
pudding they take a favour which
completely spoils them, and how
ever well made, would be rejected
by q delicate stomach. This pud.
ding, like the former, may be fla.
vored with a little cinnamon, OF
a few shreds Of lemon-peel; but il
should be one Of these things but
not all. A kind-hearted but in,
experienced cook put all these
things in to make the pudding
very nice, and the result was, o
course, a failure.
Grape Jelly.
Pluck the punches, choosin,
only such as are perfectly sount
or ripe. Scald them slightly BY
heating them in n porcelain o
brass kettle, and place them in
jelly bag to drain, first crushin,
the skins to allow the juice to ex
ude. 10 make tho best Jelly TN
J jelly bag should not be pressed
bat the juice allowed TO drail
slowly without pressure. To on
pint ofthe juice, add pint Q
white sugar, heat till dissolved AM
the mixture comes TO a boil
: Pour into tumblers, sealing then
over with white paper smeare'
over with the white of an egg
(which will make the paper sticl
to the glass and place in tn
sun till made.
pEA@ 20, 20 4. c,,.,t..s., c,I L.,