The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1876-12-06

> Polk AND ArPLE PIE.-Cut fat picked
pork in very thin slices, line deep dish
with rich paste, put in q layer of pared and
sliced tart apples, then layer of the thin
slices of pork, season with cinnamon, a little
butter and sugar, then a layer of apples,
pork and seasoning, and 80 on till the dish
is full. Pour over this a cup OF cherry or
white wine and cover with paste. Bake
slowly for at least one hour. This will be
found excellent.
PIcKLEp CABBAGE-Select d nice, firm
head of cabbage; take of all the outside
leaves and shave il exceedingly fine mot
chop it, remember); place il in the jar you
intend TO keep il in, sprinkle salt and pep
per on il 10 your taste, then cut couple of
red peppers very fine, add two tablespoons
celery seed (or il is great improvement If
you can get ii, 10 chop up fine two heads of
nice celery, two tablespoons white mustard
seed, pour over cold vinegar enough TO
cover.
PLAIN CAKE ToR CRILDREs.-When max
ing bread, reserve dough enough 10 ill
quart basin; add 10 the dough one egg,
piece Of butter the size Of an egg, one-half
cup sugar, one cup of either English cur
rants, chopped raisins or dried whortleber-
ries. Mix the whole thoroughly with the
hands, adding enough -four to prevent its
sticking TO the hand. Mold il as If for loaf
When il is level with the top of the pan it
should be baked like loaf OF bread. The
above may be varied by adding more sugar
and caraway seeds instead of fruit when the
dough should be rolled out and cut as for
cookies; set TO rise in warm place for half
an hour, and then bake.
CKABApPLE JELLY.-Pick the stems and
blows from the apples; wash them; put on
the stove in lined kettle or new tin pan,
with Just water enough TO cover them; let
cook until the apples break in pieces and
form pulp; put in strong cloth and let
the juice drain through, press them some,
but not squeeze too hard If the jelly is de-
sired TO be very clear; to pint of the Juice
add pint of sugar; let boil twenty minutes
then pour into jelly bowls or glasses; let
cool; the next day place il in the sun, and
remain day or two; then take white pa
per, dip it in the white of an egg, and seal
the glasses with it. Jelly will keep long
time, and never mold, put up in this way.
Should make ounce ielly in tbs; same way.
A WASH FOR FRUIT TREES The following
is recommended by commission of fruit
growers, presided over by Prof. Cyrus Thorn
as, state entOmologist of Illinois, and is part
of very full report, embodying advice as TO
the best means of fighting the insects that
infest the orchards of that state: insects
and mildews injurious TO the leaves of
setuiiiee anu rOot sraips can re kept IN
subsection or destroyed by free use Of q
combination of lime and sulphur. Take OF
quick or upslacked lime four parts, and of
common flowers OF sulphur one part -four
pounds of sulphur to one peck of Eme(;
break up the lime in small bits, then mix
ing the sulphur with 1t in a tight vessel iron
best pour on them enough boiling water to
slake the lime to powder; cover in the yes
sci close as soon az the water is poured on.
This makes also most excellent whitewash
for orchard trees, and is very useful as pre-
ventive of blight on pear trees TO cover the
wounds in the form Of paste when cutting
away diseased parts; also for coating the trees
in April 1t may be considered the one
specific for many noxious insects and mil
dey in the orchard and nursery; its materi-
ais should always tie ready at hand It