The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-01-30
The Houseikeener.

Alter the passage of the usual resolution of
thanks the institute adjourned.
The HOusekeeper.
POTATO PUDDING Rub through a cullen
der six large boiled potatoes, beat four eggs
with one pint of good milk, and sugar to
taste; stir all together aud bake in buttered
dish about one-half an hour. To be eaten
with butter or cream.
STEAMED PUDDrNG.-Two eggs, one CUP
sugar, one cup sour milk. one half teaspoon
tul soda, and -four enough for thin batter;
then add any kind of dried fruit, unless you
prefer raisons or citron. Make thin sauce
of corn starch with butter and sugar, made
first by pouring boiling water upon a table
spoon of corn starch, and then adding the
butter and sugar and havoring.
IRISH CABBAGE.-Chop fine medium sized
head of cabbage and season with butter pep
per and salt; add water enough to cook until
very tender; then when almost dry add
cup of thick, sweet cream and simmer few
minutes longer. This way of cooking cab
bage is a little diferentfrom anything have
read in the Rural. and is one of the many
excellent dishes prepared by professional
cook. For those who prefer cabbage with
vinegar. a good way is to use half cream and
half vinegar, or for those who do not have
cream, use milk and .thieken with little
-four.
CoDFIsH.-I always buy the very small fish,
which is almost boneless After freshsning
1t thoroughly, take equal parts of the fish
and cold potatoes. Slice the potatoes very
thin, and pick the fish in small bits; have
also some hard boiled eggs, and slice them;
be careful not to break them. Take an earth
en- baking dish, place in it layer of pota-
toes, then fish, then egg. Sprinkle little
black pepper over. Repeat until your dish
is nearly full. Cover with cream or fresh,
rich milk; put small pieces of butter over
the top; turn plate over it, and stand where
it will cook one hour slowly. To be eaten
with buttered toast.
APPLE DEssERT.-Take stale bread crumb
finely, and spread layer in the bottom of
pudding dish; then add a layer of sour
apples (Which cook easily sliced. Sprinkle
on sugar enough to sweeten, some slices of
butter and nutmeg or any favoring you
like best. Then add another layer of bread,
apples, sugar, etc. Continue in this way
until the dish is full enough, the last layer
being bread. Now pour in water until the
mixture is full, press down closely and bake
until the apples are thoroughly done, and
you will have dish fit for a king. This
pudding is to be eaten without sauce. though
if any one wishes to eat sugar and cream on
it, il will be no detriment to the pudding.
1t is good plan to cover the top with
brown paper until nearly done.
FARMERS WIvEs.-"The home life of the
farming class sadly needs recognizing. Far
mers' homes are boarding houses for hired
help, and farmers wives are almost bond
women. The larger the farm the worse the
servitude." Is there not much truth in what
he writes?' All must admit its force, but the
difficulty Is to suggest a remedy that will be
practicable. Perhaps its panacea may be
found in the following extract from another
farmers letter: 81 have always boarded my
help until the present season, but | shall
never do it again. / built tenant house,
and it has paid its cost already in the added
privacy and quiet it has enabled me to en-
Joy, and in lesseniDg the work of the women
folk" 1t is hard for us to get rid of the idea
that it costs US something to board our farm
hands, but we must do it. If farmer will
sit down and carefully count up just what it
costs him to board his men, he will be sur
prised at the result, and conclude that hotel
keepers are not so very exorbitant after all.
Let our farmer friends think over the mat
ter and see if We are not right in supposing
it is practicable.
To CLEAN BLACK CLoTH.-Black clothes
which are in constant wear should be
brushed every day thoroughly, but lightly,
as hard brushing will soon give them a
threadbare appearance. If they are wet and
spotted with dirt, they should be dried
before being brushed, and the spots should
be rubbed off with the hand. Tallow
dropped on the cloth should be allowed to
stffen, then scratched off with the finger
nail. Grease may be removed by being
rubbed with benzine, or with spirits of tur
pentine or spirits of hartshorn on a little bit
of wooden cloth. If, after the grease has dis
appeared, the mark is gently rubbed with
the palm of the hand in the direction of the
grain, it will regain its glossy appearance.
Benzine, or benzoline, as it is sometimes
aal InI sof hsah oof crlxr oil
collars of coats, which are liable to get
greasy when the hair is worn long, should
be examined and cleansed with benzine
frequently. When black cloth is very dirty
and has a shabby look, it may be cleaned as
follows: Take quarter of pound of log
wood, put it into copper kettle with three
gallons of water, and boil 1t for half an hour.
Brush the loose dust from the cloth, dip it
in warm water, squeeze it dry, and boil it III
the iogwood detection for half an hour. Lift
it out, add to the liquid three drachms of
sulphate of iron, and boil the clothes half
an hour longer. Hang them up for couple
of hours; at the end of that time rinse them
in coldwater, dry them and brush them with
a soft brush which has had three or four
drops of pure oil rubbed On its surface. A
very good reviver for black cloth may be
made by boiling for two hours a pound of
logwood with half pound of bruised gals,
quarter of a pound of green vitriol and five
plntS OF water. securing DallS or various
kinds are sold for freeing cloth from grease,
dirt and paint. When these are used the
spot needs to be first moistened with hot
water and rubbed with the ball. The place
is then allowed to soak for a few minutes,
after which it is rubbed with piece of red
flannel dipped in warm water, rinsed in cold
water rubbed dry and brushed with a soft
brush.-Cassel's Domestic Dictionary.
Another reviver is made as follows: Shake
mp together in one ounce phial equal parts
of liquid ammonia and benzine. They will
not mix, but may be kept together by shsk-
ing. Spread your cloth on a fat table, and