The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-10-16
USEFUL FAaILY HINTS.

MUSHROOM CATsUP.-Throw salt on them
and set them by slow fire; then strain the
liquor; add garlic, shalots, pepper, mace.
ginger and cloves to taste; boil slowly, skim
well; bottle and cork tightly; in two months
boil again, adding little spice and stick of
horse radiSh.
CINNAMON JUaBLEs-Make one, two, three,
four or cup cake, iIttle thicker than usual;
mix together equal parts of cinnamon and
granulated sugar; drop a large spoonful of
the dough into the cinnamon; when all have
been well covered put into a quick oven.
Should be done in ten minutes.-A. S. p.
TOMATO CArsUP, IA bushel of ripe toma-
toes cut up and cooked thoroughly; strain
through a sieve when cold; add three quarts
vinegar, one pint aud a half salt, three ounces
each white and black pepper, one and half
ounces cayenne pepper, twelve onions boiled
whole In it for several hours, watching and
stirring for fear of burning. 1t need not boil
hard, but simmer steadily. When cold bottle,
after removing the onions when they have
well favored the mixture; keep in cool
dry place.-Jennie.
To ExTRRMINATE FLFAs-Take half a
pound of Persian insect powder, half pound
powdered borax, one ounce oil cedar, quarter
ounce oil OF penDyroyal properly put up by
q druggist; close the room tight, sprinkle
this powder on carpet, furniture and beds,
and keep closed over day or night; then
open ali windows and air thoroughly, and
IN "a .bours there will be no fees, flies or
mosquitoes left; the room can then be swept
and busted. This applies nearly as well TO
reaches and water bugs.-C. A. NJ.
TOMATO CAqsuP, Ito one gallon of ripe
tomatoes use four tablespoonfuls of SALT four
OF ground black pepper, three tablespoopfuls
of ground mustard, half a tablespoonful of
ground allspice, half a tablespoonful of
cloves, six red peppers, ground fine; simmer
the whole slowly with pint of vinegar three
or four hours; then strain through sieve;
cork it tight; tho catsup should be made in
Tin vessel, and the later in the season il is
made the less liable ii is to spoil. This re-
ceipt is over 20 years old, and always gave
satisfaction.-Mary.
Sort soAP-Clean the fat by boiling with
alum and water and strsining; dissolve four
pounds of potash in one pail water; after the
potash is dissolved add six and one-auarter
pounds greess; either boil it until it is COM
pounded, or Get it stand few days and it
WILL do so itself; then. IL il is sufficiently
mixed, by adding a little water it will
thicken; If the mixture has not been boiled
or left standing long enough it will turn soft
by adding the water; when 1T will bear the
water test, add cold water enough to make il
thick jelly and good SOUP.
CHOCOLATE CREGM.-Mix the yolks of six
eggs (strained) with two ounces powdered
sugar and two ounces grated chocolate; add
one pint of milk; set the mixture on the fire
in double sauce pan, the inner one filed
with hot water, and keep stirring till the
cream thickeDs; dissolve in little milk four
sheets of best gelatine, add this to the cream
and strain it all into bowl; put this over
ice, stirring till the mixture begins to set;
then add one pint of we'll whipped cream
put mold in the Zoe, pour in the cream,
cover it with ice, and when set serve.-John.
ME.
CHOICE PICKLES Pet cucumbers, pepper
etc, in vinegar; a lump of alum, size OF an
egg, to three gallons; thus leave them two OF
three weeks, If necessary; then pour off vine
gar, and let IL come 10 boil. Having placed
your pickles in stone jars mot glszed) or fir.
kiEs, with layers of green Savoy cabbage
leaves between, leave q week, then repeat
pouring off the vinegar, and boil it, and
again another week repeat the boiling Tie
up in thin muslin bags green ginger, horse
radish, English mustard seed, whole pepper
cloves and allspice and little garlic; add
Cassia 5uds.-Laura.