The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-10-02
HOUSE AND HOME.

CocoANUT FOR DEssERT.-Grate cocoanut
very nicely; add powdered sugar until very
weet; serve with cream.
CHOCOLATE CUsTARD.-One quart of milk
and three ounces chocolate, boiled together
until thoroughly mixed; then take off the
fire and add four eggs well beaten in; ses-
SON to taste.
WATERMELON PIcKLEs.-Ten pounds OF the
rinds, boiled in water till tender; make q
syrup of two pounds sugar and one quart of
vinegar, half ounce cloves, one ounce CHINA
mon; this to be poured over the rinds doll
ing hoD three days in succession
BAKED CUsTARD Beat seven eggs with
three tablespoonfuls OF rolled sugar; when
beaten to a froth mix them with quart of
milk; flavor it with nutmeg; turn 1t into
cups, or else into deep pie plates that have
lining and rim of pastry; bake quickly in
a hot oven.
CHOCOLATE KIssEs-Three heaping table,
spoonfuls OF grated chocolate, one pound
of granulated sugar, the whites of four eggs;
beat the eggs to froth not too stiff; add the
sugar and chocolate. and stir well together;
flavor with thirty drops of vanilla; drop on
battered paper with a teaspoon; bake IN a
moderate oven for ten minutes.
To TAKE STAINS Our OF WHITE GooDs.-
One teaspoonful of chloride of lime in about
three quarts of water will take any kind Of
stain out of white goods; put the part with
the stain on 1t in the water and let 1t remain
until out 1t will not injure the cloth if
prepared in this way: only spots on white
goods can be taken out In this manner.
APPLE CUsTARD.-Take half a dozen tart,
mellow apples, pare and quarter them, and
take out the cores; put them in pan, with
half teacup of water; set them on few
Goals; when they begin to grow SOFT turn
them into a pudding dish, and sprinkle
sugar on them; beat eight eggs with rolled
brown sugar; mix them with three pints of
milk; CRATE in half a nutmeg, and turn the
whole over the apples; bake the custard be-
tween twenty and thirty minutes.
To BLOW Our KEROSENE LAMP-Raise
the flame until il just does not smoke, and
then blow sharply across the top of the
chimney. The light will be instantly ex-
tinguisbed The philosophy of the action is
simple and interesting. Blowing over the
top OF the lamp causes rsretication OF the
air which the air of the chimney rushes up
to fill, thus being lifted, as it were, away
from the flame, which of course must cease
To burn. Blowing down into the chimney
is thus avoided.
How TO CLEAN BLACK SILK.-The durabil-
ity of black silks leads TO the necessity of
their frequent cleaning, and an excellent
way to do this Is as follows: Peel about NO
potatoes, slice them thin and pour one pint
of boiling water on them. Leave ii standing
four hours. When ready for immediate use
put in about quarter OF teacupful OF alco-
hol. Sponge the silk we'll on the ongside,
rubbing any shiny spots with care. Then
roll it tightly around a thick pole. This re-
news its freshness and cleans il well. Do
not use an iron.
EvERToN CANDY.-To make this favorite
and wholesome candy take one and one-half
pounds of moist sugar, a teacup and a hall
of water and one lemon; boil the sugar, but
ter and water together, with half the md OF
the lemon, and when done, which will be
known by dropping into cold water, when il
should be quite crisp, let it stand aside till
the boiling has ceased, and then stir in the
Juice of the lemon; butter dish, and pour
il in about One-quarter of an inch thick.
The fire must be quick and candy stirred all
the time.
CLEANING A BRUSSELS CARPET.-First have
the carpet we'll shaken, then tack it down
in the room where il is to remain sweep il
as thoroughly as possible; take pail of hot
water, put in two tablespoonfuls OF pulver'
lied borax; wash the carpet all over the sur
face, using flannel cloth. For grease spots
or very dirty places, use scrubbing brush
freely, and very little soap, taking care to
rinse off the soap we'll after scrubbing;
change the water quite often; rub the carpet
we'll with dry cloth after washing, and
open doors and windows so as to dry the
carpet as quickly as possible.
A correspondent writes: 81 make great
use of old TIN cans; persons with little means
use their wits If they love flowers. Some OF
these cans / have painted on the outside,
some put common thick wrapping paper
around, just FASTING 1t on. and when several
holes are put in the bottom they answer very
we'll In some l put hole near the top
and hang them on nails driven in the posts
of the piazza, and plant dropping things
such as lobelis, sweet alyssum, ferns, ETC.,
and they look very pretty. can not afford
swinging brackets, but l make very good
bracket with piece OF n board"
Household MEASURES Wheat -four, one
pound is one quart; Indian meal, one pound
two ounces are one quart; butter, when soft
one pound is one pint; loaf sugar, powdered
one pound is one quart; white sugar, pow.
dered, one pound one ounce are one quart
best brown sugar, one pound two ounces are
one quart. Ten eggs are one pound. Flour
eight quarts are one peck; four are one
bushel, sixteen large tablespoonful are one
half pint; eight large tablespoonfuls are one
gill; two giils are one-balf pint. A common
spoonful is one half ounce. Sixty drops are
equal TO a teaspoonful. Four teaspoonfuls
are equal to one tablespoonful.
Eggs OF different kinds are largely used a:
food for man, and il Is scarcely possible 10
exaggerate their value in this capacity, SO
simple and convenient are they in theii
fora, and so manifold may be their trans
formations They are exceedingly DELICIOUS
highly nutritious and easy OF digestion, and
when the shell Is included they may be said
to contain i'm themselves all that is required
for the construction OF the body. II has
been claimed for them that they may be
served in 600 ways, although 1t Is generally
found that the more simple they are prepar
ed the more they are approved. Although
other eggs than those OF birds are eaten-for
instance, turtle eggs-it Is generally. consid
cred that the eggs OF common fowl anu OF
the plover possess tho richest and sweetest
flavor. The eggs OF ducks and geese are fire.
quently used In cookery, but they are OF toe
coarse nature 10 be eaten alone. The eggs
of the turkey and OF the pea hen are highly
esteemed for some purposes.