The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-04-17
The Household.

RICE GRIDDLE CAKES AND WAFFLEs.-Tske
the cold rice left from dinner, add milk,
salt and butter sufficient to make it the re-
quired consistency for either griddle cakes
or wafiieS.
TRANSPARENT PUDDIEG.-Beat up eggs with
some nutmeg, one-half pound butter and
One-half pound sugar; put into saucepanand
stir till il thckens, then cool Zine the pudding
dish with rich crust, pour in the pudding
and bake in a moderate oven.
GRAHAM GEMs.-0ne quart sweet milk,
best Graham flour: stir into the milk enough
TO MAKE batter as thick as a batter for
griddle cakes; have the gem pans hot as
griddle; grease the pans with a cloth swab
dipped in warm butter or lard; drop the
batter with spoon into each cup OF the
gem pan, and bake in hot oven.
WATER CAKE Take four cups of sifted
flour, two cups OF white sugar, half a cup OF
butter, two eggs, and one cup of water.
Turn the water over the butter; stir the
sugar into 1t. Add the eggs well beaten.
Dissolve small teaspoonful of saleratus in
a little boiling water; stir 1T in; mix two
small teaspoonfuls of cream of tartar with
the -four. Nutmeg, lemon or mace for
fsvoring
APPLE JoHN.-Pare quarter. and core
enough apples to fill three or four quart
for pancakes; put layer of apples on the
bottom OF the crock, then pour over some of
the batter; then another layer of apples,
then batter, and so on, until all is used !;
then put thick soda crust on the top, and
bake for three hours. To be eaten with q
sweet sauce. Very nice.
RICE CHEESE CAKEs-Take half pound of
finely sifted ground rice, quarter of round
of fresh butter beaten to cream, and three
eggs; the eggs and sugar must be we'll
beaten together; mix all together and flavor
with a small blade of mace, finely pounded.
and the peel of two lemons rubbed on sugar.
The quicker this is MADE the lighter the
cheese cakes will be; the batter should be
poured into little tartlet tins, not quite full,
and bake in brisk oven. Serve them hot.
SMOKED MEAT on TOAsr.-Take a cold.
SMOKED tongue or ham that has been well
boiled, and CRATE il with q coarse crater, or
mince il fine; mix it with cream and beaten
yolk of egg and let it simmer over the fire.
Prepare some nice slices of toast, butter
them rather slightly, lay them in fat dish
that has been heated over the fire. and cover
each slice with the meat mixture that
should be spread on hot. Place on the table
in a covered dish, for either breakfast or
supper.
HARIcoT OF VEAL-Five pounds breast of
veal, three ounces of beef clippings. and stir
on the fire till brown; then add two ounces
-four; mix well, cover with broth or water;
when 1t boils. skim. add twelve ounces car
rots, eight ounces turnips one pint of but
tered onions, simmer slowly till the bones
slip from the meat. then season with mace.
salt, pepper, and just before serving add one
cupful canned pea and three tablespoonsful
Of parsley.
BLEACHING CoTToN CLoTH.-To about I6
yards, or say half web of cloth. use half a
pound of chloride of lime Have soft water
hot, and make it quite strong of suds from
soft soap before putting in the lime. After
making the suds put ia the lime, and be sure
it is thoroughly dissolved before putting in
the goods, for IL there are particles OF lime
remaining undissoivsd they will eat holes
through the cloth in no time" Have water
enough in the tub 70 thoroughly cover the
cloth, and while il is in STIR 1t constantly and
often lift it to the surface 10 let il have the
air. This process is particular one to do
and not have it rot the cloth. The cloth
should not remain in the water more than
three-quarters OF an hour, and often half an
hour will be long enough-the judgment as
to time must be used somewhat. Then take
out, rinse thoroughly in warm water and
dry. This process Is often a convenient one
10 have performed, but for obtaining the real
service OF the cloth there Is no better way
than that Of making up the garments from
unbleached gocds, and bleaching theiu by the
natural mode OF wearing and washing.