The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-01-22
HOUSEHOLDS Matters.

Crusts and pieces of bread should be kept
in an earthen jar, closely covered, IN dry,
cool place.
Lard for pastry should be used as hard SIS
it can be cut with knife. 1t'should be cut
through the -four, not rubbed.
Those who are troubled with sore Threats
may keep them well by bathing thoroughly
with cold water just before retiring.
to extract the juices. If the meat is wanted
Tor Itself alone, plunge into boiling water at
once.
To prevent meat from scorching during
roasting, place q basin OF water in the oven;
the steam generated prevents screening and
makes the meat cook better.
A specific for hopping cough is a strong
tea made of chestnut leaves and sweetened
to taste. From tablespoonful to a half q
wineglassful should be taken three or four
times day.
Broil steak without sailing. Salt draws the
juices in cooking; it is desirable to keep
these in, If possible. Cook over a hot fire,
turn frequently, soaring on both sides. Place
on platter, salt and pepper to TASTE
Housekeepers should know that a small
piece OF paper or linen, moistened with
spirits OF turpentine and put into a chest or
three times year, is a preservative against
moths.
Beef that has a tendency to be tough can
be made very palatable by ste wing very
gently for two hours with pepper and salt,
taking out about pint of the LIQUOR when
half done, and letting the rest boil into the
meat Brown the meat in the pot. After
taking up. make gravy of the pint OF liquor
saved.
There is scarcely an ache to which children
are subject so bad TO bear and difficult 10
cure, as the earachs. But there is a remedy,
never known to fail. Take bit of cotton
batting, put upon it pinch of black pepper,
gather it up and tie it, dip it in sweet oil,
and insert it into the ear. Put flannel
bandage over the head to keep it warm. 1t
will give Immediate relief.
USEFUL RECIPES.
MIRROR CHors.--Sprinkle with vinegar,
pepper and salt: dip them in egg, sprinkle
with cracker or bread crumbs and fry.
CHRISTMAS COOKIES -Four and half cups
sugar, one and a half butter one of thick
cream, tea spoon soda, two eggs; flavor with
orange or lemon extract Powdered sugar,
and raisin in the center, make them nicer,
and please the little folks.
IRISH STEw-Put layer OF potatoes peeled
and cut in halves in bottom of pot or pan,
then two or three mutton chops and some
sliced onions, then potatoes with another
layer of chops and onions, add pint of
soup stock and two teaspoons catsup or chilli
sauce, cover close and stew one and one half
hours.
APPLE CUsTARD-Take two good sized ap.
pies, stew them and sweeten; crate in the
rind OF one lemon, and stir together With
the yolk of an egg. Put paste in the bottom
OF dish, fl, and bake till done. Then take
the white of the egg and beat it up with
sugar; put on top, and put back in oven a
few minutes.
Potato CRoQUETTs.-Take six boiled pota
toes, pass them through a sieve, add three
tablespoons OF grated or finly minced ham
season with pepper and salt and chopped
parsley; work into this mixture the yolks o.
three or four eggs; make wi b the hands into
balls; roll into bread crumbs, fry in hot
lard, and serve with fried parsley.
Poor Mans FRUIT CAKE.-One and a hal
cups brown sugar one of butter, one o
raisins, half cup black or raspberry jam
three eggs, three tablespoons sour milk
half teaspoon soda; favoriDg to taste ont
teaspoon thick sour cream, about three cup
flour, and spices, if one chooses. have triet
it and find it excellent. and better the longe
it is kept-Mrs b. i. Benedict, Geneva, Neb
WATER RISING FOR BREAD-Take a quar-
pitcher and spoon. scald them; fill tn
pitcher half full of boiling water; cool to tn
temperature OF good hot dish water; stir II
-four to make a batter es thick as flour pan
cakes; and quarter teasponful OF salt AM
as much soda, cover closely, set where 1
Will keep quite warm, stirring occasionally
it will raise in five or SIX hours. Some pre-
fer it to hop or brewers yeast.
CoDDLEp APPLEs.-Take pleasant sour ar
pies and put them IN an earthen or tin dis
and put in water enough to half cover then
and set them on the top of the stove, cove
ing to keep in the steam. When the apple
are done soft take them out, and let tn
water boil away until there are but fe'
sp0oa.uls, Lien Iour over the apples. r.