The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-06-25
GONE and farm.
Household Hints.

cur of vinegar; sweeten to taste, and let
stand for two hours before serving
Cream Cabbage.-Wash, cut fine, boil un-
til tender and drain the water from II.
Brown two tablespoonfuls of butter In
saucepan; put in the cabbage and pour over
it a teacupful of good cream, season. and let
simmer for half an hour.
White Mountain Cake.-One pound of
-four one of sugar and half a cup of butter;
six eggs, beaten separately, one cup OF sweet
milk, teaspoonful of soda and two tea
spooufuls of cream tartar. Flavor to the
taste, and use fruit if desired.
Fancy tig-Boil teacup OF rice until
quite soft; sweeten with powdered sugar and
pile up on 8 flat dish. Spot it with square
Jumps of Jelly. Beat the whites OF i've eggs
with little sugar, flavor with vanilla and
pour it over the rice. This is fancy Jig.
Lemon Jelly.-One ounce Coopers ISM
glass, one and one-half pounds OF loaf sugar,
three lemons, the Juice and grated rind.
glass; add all the rest, mix and strain. Add
one glass of wine, and set in moulds to cool.
Milk Punch.-Beat the yolk OF one egg
until it is quite light with from teaspoon
full to tablespoonful of powdered sugar.
according TO the tase OF the one who is to
drink it; add a tablespoonful of tirst-rate
brandy. then goblet of rich new milk, and
a stiff froth.
Ham and Egg Pudding.-SIx eggs beaten
very light, pint of -four pint of milk.
small piece of butter, salt and pepper to the
taste. Sprinkle some slices of boiled ham
(both fat and lean) with pepper, and lay
them across adeep dish that has been creased.
Then pour the pudding batter over the
bacon and bake quickly.
Indian Loaf.-Take one pint of sour milk,
nehalf pint of sweet milk, one teacupful of
molasses, one-half tescupful of butter, two
teaspoonfuls of saleratus one large teaspoon
full of salt, three eggs, one pint OF wheat
flour one quart of yellow Indian meal; bake
IN deep tin basin in an oven of same heat
as for cake for one and half hours.
Naples Pudding a tart dish;
sprinkle the bottom with finely minced
candied peel and a very little shred suet,
then aThin layer OF light bread, and so on
till the dish is full. For pint dish make
liquid cus.ard of one egg and half pint of
milk; sweeten, pour over the pudding, and
bake as slowly as possible for two hours.
Cheap Salad Dressing for Lettuce or Cab
bage.-One egg, well stirred with one tea
spoonful of mixed mustard and one of salt.
twothirds of cup of vinegar. one cup of
fresh cream. one tablespoonful of butter.
Heat slowly, stirring constantly. till 1t comes
to boil. Make it in the morning, that it
may become perfectly cold when put on the
lettuce.
Fried Bread Cakes-Take any bits of
bread you may have left after meals, soak
them in milk, or milk water, until perfectly
soft; mash fine add two eggs, pinch of soda.
salt to taste; add enough flour to make them
fry nicely; drop the spoonfuls into hot
butter or lard. These are inexpensive and
good, and a better way to use dry bread than
in buildings.
Bordeaux JeIly.-I have found a Jelly
made of good red wine useful for invalids
Take bottle of good vim ordinaire and add
the juice of q lemon; sweeten with half q
pound of loaf sugar; dissolve in the lesst
water possible an ounce of isinglass; add to
the WINE a half wineglassful of cognsc; boil
together and strain through Jellybag, and
let it get cold.
Oyster Plant.-Put oyster plant to soak in
cold water one hour before you wish to
cook; then scrape and cut in pieces about
one inch in size; place in an earthen sauce
pan in cold water enough to cover them.
They require about one hour to cook. When
they are soft, add one pint OF milk, six but
ter crackers rolled fine, a lump of butter the
size OF an egg, one tesspoonful of salt and a
little pepper.
Boiled Custard.-Take six eggs, beat the
whites separately; have one quart OF milk
boiling; add four tablespoonfuls of powered
sugar, one tablespoonful of vanilla; put the
whites in tablespoonfulS to boil let them
boil one minute, then turn them over and
boil one minute more; remove them to a
dish; stir the beaten yOlks in the milk and
boil three minutes, as more will curdle them
remove 10 another dish; when cold, place
the whites on the top and serve with jelly.
Spinach.-Wash and clean spinach enough
for two or three days, put in boiling water
with IL aspoonful OF salt. boil it briskly for
y,.rv, r M a.
press all he water out. and set to chopplng
it with a big knife just as long as you have
patience for the work. Now. if you wish to
serve this, take portion and put it on the
fire with piece Of butter, half pint of good
broth, and let it simmer just as long as you
please. Spinach, SO that 1T is not dry Or
burned, can never be cooked too much.
Slice hard boiled egg and serve with it. A
very little fried onion, perfectly cooked,
chopped fine, improves, according to some
tastes, the flavor of spinach.
Boiling and Srewlng.-Boiling food slowly,
or stewIng it gently, saves all Its goodness
After the pot once bOils you can not make its
contents cook any faster if you have fire
enough under it to run q steam engine; SO
save your fuel and add it to the fire little by
little, only enough at a time to keep the poi
boiling. Remember, if you boil meat hard
and fast it will be tough and tasteless, and
most of its goodness will go up the chimney
or out of the window, with the steam. Boil
the meat gently, and keep it covered close
to save the steam; it will condense on the
inside of the cover, and tall back in drops o.
moisture upon the meat
Ammonia.-It possesses many virtues fol
the human family. A teaspoonful poured
into three quarts of water makes healthful
bath for the skin and hair; and if perseverec
in, it will make the skin as soft, smooth an6
sweet as little child's, and the hair dark
clean and glossy, and keep it from turning
gray. 1t is the washerwoman's comfort
for it makes clothes as white as snow with
out injuring their texture. If mixed will
prepared chalk, it cleans all polished metal.
beautifully; and q common piece of bras
can be made to shine like gold. 1t is re
markedly cheap because so valuable. Gel
five cents worth and try it; but don't get il
into your eyes.
Gapes in Chickens.