The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-09-17
Do,,1e and &art,t.
Household knowledge.

Household Knowledge.
CLEANING WASH WINGERs-Try q few drops
OF ammonia on damp cloth, and see how
nicely it cleansss the rubber rollers OF your
wash wringers.
ToMAro BUTTER Seven poundsof ripe to-
matoes. three pounds of light bro wn sugar,
one cupful vinegar, stick cinnamon; boil
slowly five or SIX hours.
To CRYSTALLINE GRAssEs.-One pound best
alum, powdered; hall gallon of soft water;
boil until dissolved; dip the grass In the so
luton, and allow it to remain six or seven
hours, remove and dry in the sun.
FRurr PupDING One cup molasses. one
cup sweet milk. one of suet, chopped fine,
or a half cup butter, one of raisins half cup
currants, two and half cups dour, half tea
spoon soda; mix we'll and spice to taste, and
steam two hours.
DRIED APPLE CUsTARD.-One pint of dried
apples mashed and strained; two eggs
beaten with the apples; sweeten and spice
TO taste: add half tumbler of cream or rich
milk Bake in paste, end when done cover
with meringue.
SpIcEp Corn BEEF.-To 10 pounds beef
take TWO CUPS salt, tw5 cups molasses, two
tablespoons of pEiverized saitpetre, one ia
blespoon grorJd pepper, one OF cloves; ruo
well into .ne baef; turn every day; will be
ready 10, use in 10 days.
LEMON JuaBLEs pound of -four, one
pound of sugar, fve-eighths of pound OF
butter, four eggs, the juice and grated rind
of a lemon, ana as little flour as will enable
you to make the whole into small cakes with
your hands. Bake quick.
FEATHER CAKE -One egg, one cup of
sugar, one tablespoonful of butter, half
cup of milk, one and one-haif cups of flour,
one teaspoonful OF cream of tartar, half a
teaspoonful of soda. This combination
makes q nice cake. Eat fresh.
Com MEAL GRUEL.-Take pint of meal,
pour over quart of water, slip up, settle
moment and pour off, repeat three times;
then pour over the washed meal about three
quarts of cold water and lie. boil very slowly
for two or three hours; thin with milk or
cream and season with q little salt.
WEsTPHALIA CRooUETTEs.-Mixf four ounces
of very finely chopped ham with one pound
of mashed potatoes, well beaten with one
half gill sweet cream, two ounces of butter.
one-h IF teaspoonfui of pepper Make this
into round or oval balls dip IN beaten egg
roll in bread crumbs, lay in frying basket
and fry brown in deep lard. Serve on plat
ter. garnish with parsley.
FRENCH TAPIocA PUDDING Take two
ounces OF tapioca and boil it in half pint
of water until it begins to soften, then add
half pint OF milk by degrees, and boil until
the tapioca becomes very thick; add we'll
bake gently for thr-e quarters of an hour.
This preparation Of tapioca is superior to any
other, is nourishing and suitable for deli
cate children.
PRUNE PIE Wash the prunes through
several waters; put In a preserving kettle in
the proportion of two pounds of fruit to one
pound of sugar; pour quantity of boiling
water over them. and let them boil at least
two hours. When they ara thoroughly done
and the syrup thickens, take them from the
fire and pour into tin plates lined with
paste. Add one teaspoonfui of butter and
cover with rich paste.
HUNTINGTON PUDDING.-One pint Of milk
and one-haif cup of rice, put into tin and
and set in a pot nearly half full of boiling
water; keep the water boiling until the rice
is steamed enough to yield when pressed
with thumb and finger: then add yolks of
two eggs. little lump OF butter and the
grated rind OF lemon; turn into pudding
dish, beat the whites to stiff froth and stir
IN half cup of sugar and the juice OF the
lemon; spread this frosting on the pudding
and put into the oven to brown.
How TO LINE EGGs.-Eggs are lined by
packing them in liquid made as follows:
One peck of fresh lime is Stacked in suffi-
cient water to make o thin paste; when thor
oughly Stacked, which will require "a hours,
water is added 70 thin it, so that it can be
strained through sieve into a clean barrel,
perfectly fresh, are laid carefully into kegs
or barrels, and the stirred lime liquor is
poured over them, hoard being hoated on
the top to keep the eggs under the surface.
In this way tbs eggs may be kept six months.
FRIED sMELTs. FRENCH STYLE.-Carefully
wipe two pounds OF cleaned smelts with q
dry cloth; dip them in milk. then roll them
IN finely powdered cracker crumbs, next in
an egg beaten with a saltspoonful of salt and
quarter of ssitspoonful of pepper, and
then again in cracker crumbs; try them in
enough smoking fat to cover them until
they are golden brown; take them from the
fat with a skinner, lay them on a napkin or
a piece of paper, to absorb the fat, and serve
them laid IN rows, with few quarters of
lemon on the side of the dish.-Miss Corson's
Cooking Manual.
CUcUdBER CATsUP-Take green cucum-
bers, as you like them for the table. peel
them and let them lie in salt water a short
time. If large, cut in two and scrape out
the seeds, and crate on coarse CRATER. For
every dozen cucumbers CRATE one good. sized
onion After all is grated pour off the water
which mas collected, measure it, and as
much water as you pour off add the best
cider vinegar. Season with pepper and salt
to your taste. Should the vinegar be too
sharp dilute with cucumber water; if 1t is
too thin use less vinegar. Put in jars like
fruit-no heating required.
White peaches are best to can, and though
they cost more are really cheaper, for they
are more solid, always keep better and the
flavor is infinitely finer. Whether white or
yellow fruit is used always leave the stone
attached. Pare your peaches and leave them
whole, or Gu. them as preferred. Pack them
in Jars noetoo tight, and cover with cold
water. When all are packed pour off the
water into preserving kettle, and to every
quart jar allow quarter pound of sugar.
Melt these together till syrup is formed.
While it is preparing set your jars (filled
with peaches) in kettle of cold water and
leave them till the water boils around them
and they are thoroughly heated through,
then pour the syrup on them and ft the
covers on Immediately.
To KEEP EaGs THE YEAR RoUND-About q
year sgo the Prairie Farmer contained
recipe for keeping eggs long time. It was
simply to pack them in q cool place, small
end down. in kegs and boxes filled with