The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-10-22
8o,,te and farm.
Houschoid Knowied.e.

H0usehold knowledge.
BAKED CAULIyLowEg-Put cauliaower to
soak in saited water for an hour or more;
look over carefully; remove the hard stalk
pieces and put into pie dish; add q little
milk and season with pepper, salt and but
ter; cover the whole with dry grated cheese
and bake.
CRAPS TAKr.-Lice tart dish with rich
paste and bake it MAKE syrup of half pint
of water and half pound of sugar. when it
comes to q boil put in the grnpes and cook
them few minutes. Allow them to cool in
bowl before putting them on the pastry
crust This tart should be accompanied by
. rich potato pie.
PUMPKIN Prs TO one quart of stewed
pumpkin add five well-oeaten eggs, one pint
of rich milk. a cup OF cream, q tablespoonful
of ginger.-a grated nutmeg and sugar and
salt to taste. Line the pie dishes with rich
paste. fill and bake in q hot oven without an
upper crust. Ii the heat is not equal in bak-
ing, protect the sides nearest the IRE with
paper and have it a rich brown.
CALra HAD SoUr.-Take skinned head,
one set of feet, well cleaned; put into pot
and cover with water; let 1t boil until all the
bones tall from it fabout four hours); then
take out the head and feet, chop very fine
and put it back into the pot with sweet mar
joraH,, cloves and black pepper to your taste;
add to this, about 20 minutes before taking
from the FIRE, some forced meat balls; should
the soup be too thin, add little flour and
butter rubbed together; when done. hsve
ready in q tureen two eggs. BOILED hard and
chopped fne; one feacup OF wine and lemon
sliced po1r the soup over them.
To FREsHRN SALT FisH.-Meny persons
who are in the habit of freshenibg maokerei,
or other salt fish, never dream that there is
right way and wrong way to do it. Any
person who has seen the process of evapora-
ton gcing on at any salt WORKS knows that
the salt falls to the bottom. Just SO it is in
the psn where your macEerel lies soaking;
and, as it lies with the skin aide down, the
salt viii fall to the kin and there remain !;
when If placed with the flesh down the salt
falls to the bottom of the pan, and the fish
comes cut freshened as it should be- In the
other ease 1t is nearly as salt as when put in.
Crate finely es much well cooked ham as
You are likely to require, flavor 1t with a
very little cayenne and some nutmeg. Roll
out some good puff paste very thinly, cut 1T
into two perfectly even portions, prick IN
one or two places TO prevent it rising too
high, and bake in a quick oven till of q
golden brown. Then take it out and let it
stand till cool; then spread little fresh but
ter lightly over the whole. This should not
be done till the paste is perfectly cool. Now
spread the grated ham evenly over the paste,
mp tAo scIOLta pfcCC VI pun paste OVcI
and with sharp knife cut into small sized
sandwiches. This is a charming supper
dish.
WATEBaELeEs AT CRREsTa.As.-A lady cor
respondent of the Evening Star has discov.
cred g plan TO keep watermelons in their
natural form and flavor for an indefinite
length of time. she has successfully, tried it
in past seasons, and ss a consequence has
been able TO treat her family to watermelon
1hr~-f ,v1f0
inexpensive and simple one, and consists OF
giving the melon three or four coats of
yarnish 10 exclude the sir. She says they
not only keep from decay, but'that theiavor
and sweetness are retained, and when eaten
at Christmas and New Year the fruit seems
TO be wonderfully improved in these par
ticulars.
OATMEAL AND CcceAHrr Oatmeal mixed
with grated cocoanut produces very at
tractive cake to both old and yound. Take
three hsapiDg teaspoonfuls of grated cocoa
nut; ada to 1t half pint OF the finest oat
meal and two heap,ng teaspoonfuls of sugar;
stir il into one gill of boiling water and mix
+, 1T thoroughly together; turn it ont on the
rolling board, we'll Toured, and roll it as thin
and cut it out as for cOEi mon craoknels; put
: q bit OF citron and a half dozen currants into
each cake. sticking them into the dough.
! Bake it in slow oven and watch carefully,
lest they brown a shade too deep. To make
them crispy let them stand day in an
uncovered dish.
Farm Notes.
There is probably no potato that is a better
keeper than the Snowflake.
Two sound eyes to q hill are suszicient. AS
many potatoes can be raised therefrogn as il
whole pototoes are used. IS
The best potatoes grown under favorable
rfor, .Aaf,.
poor onos about 10 per cent.
Cornstalks and leaves are more nutrition,
If cut green. Much is lost il the shocks are
permitted to remain until late in the year.
A farmer living near Sykesville, Nd, raised
"A brood of five young crows this year. ant
two OF THEN are perfectly white. They differ
in no Other respect from their black com
panions.
.Trrnips s-e healthful for horses. They
should be c. in slices, or, what is better
pulpod finely and mixed with a little mea
and some SAN. Eutabagas are better thar
white turnipx-
As . genera thing il Is cheaper and NOR,
.conveEient toz.et seeds OF the regular seeds
men than TO save them. But, IL any ar,
saved, lot them always be OF the earliest
iairess aid bestfpecimens.
II strax berry beds are to be protected thi
WRITER the material used should not cove
che soil with steda. Probably straw, or ever
the leaves or srzall stalks OF corn, are a
good M any thing that ,wn be used.
For iron rast take dr,. create OF tartar an
rub on with the fpesr " bile the cloth 10 wei
Hang or place where the sun will shin
directly upon IL. Shenld the rust not COM
out with the fest appucal ion, repeat
The Rnrai Row Yorker Gays: 1--WE TAX
the liberty to regard the uses OF bags ~ co,
sring for bunohss OF crap ", thereby pro
tecting them from birds and. insects. ms on
OF the vagsries Of enthusiastic horticultur
irta,.'
A solution of carboiic acid and glyccrfn
90 or 10 drops OF the aci Land an ounce {
glyoeriDe-is good for motAvito bites. An
other remedy. which is qlate simple. an
surely effective, IL an application OF sa
water. tE
The most satisfactory resultS with be-
may be exDectad III obuudant- tVores