The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-10-08
4o,,1e and farm.
Household Kno,yietlgc.

then take molasses and pumpkin, equal
parts and stew for an hour; season with
cinnamon.
CORN OYsTERs.-Grate II ears of sweet
corn; add two eggs, beaten separately, and
salt to taste; drop in hot butter and lard,
and fry until done.
KING CAKE -Three-quarters OF pound of
butter, IL pounds of sugar, one nutmeg, six
eggs and u cup of milk; flour to make an
ordinary batter.
PoTATo CRUST FOR MEAT Prs One tea
cupful of cream to six good-sizsd potatoes,
boiled. and mashed fine; add salt and flour
GRAPE PIcKLE.--Fill a jar with ripe grapes;
to each gallon of fruit add one pound of
white sugar Cover all with cold vinegar.
Put in few cloves and few green peppers
CUP CAKE cup of white sugar, one.
half cup of butter, two eggs, two cups OF
-four, one teaspoonful cream tarter, half tea
spoonful sodJ, half cup milk. Beat the
butter and sugar together and the eggs
separately.
PoTATo NOODLES Crate one dozen OF
boiled potatoes, add two eggs, little SALT
one half cup OF milk. enough flour to knead
stiff, then cut in small pieces, and roll long
and round. one inch thick; fry in plenty OF
lard to nice brown.
BOILED HoMINy.-Put six ounces of hon.
my to steep in one pint of water over night;
next morning put it on the fire with the
water it was stepped in, add one-haif pint
milk, one-hnlf tesspoonful salt. boil one
hour closely covered, on slow fire.
PUDDING SAUcE-Three tablespoonfuls of
sugar, one tablespoonful of butter, beaten to
. cream; heat Que cup of milk 10 boiling
thicken with one teaspoonful of corn starch
mixed with little milk, and pour over the
cream. Flavor with vanilla or lemon.
APPLE CUsrARD PIEs.-Stew sour apples
until 30 soft that they will rub through a
sieve. To quart Of the stewed apples add
two teacupfuIs of sugar, one pint of milk
half a cup of butter and five eggs; season
with grated lemon peel, and bake in puff
paste like custsrds.
SALEM GIYGERBREAD-Oae cup of sugar
one-half cup of moIasses, one-half cup Of
butter or part lard; fill tbs cup with hot
water, two even teaspoonfuls of soda, three
even teaspoonfuis of ginger, -four enough to
roll, but not hard, and bake in sheets or cut
in cookies.
PICKED TURNIPs.-Wash them clean be-
fore boiling; do not pare them. II the rind
is broken the juice escapes. When cooked
take off the outside, slice them like beets
and pour hot spiced vinegar over them.
They are to be eaten while newly cooked
and warm, and are as good as picked beets
To BAKE EGGs Put saucers in the oven
for q few minutes to heat; then put in to each
one a small piece of butter, and cover the
saucer with it. Break two eggs into each
saucer; put INTO the oven for few moments
until the whites are set, and serve in the
saucers. They are very nlce.-Country
Gentleman.
PorATo PoNE This is a favorite dish in
the West Indian islands: Wesh, peel and
CRATE two pounds of potatoes; add four
ounces each of sugar and butter melted one
teaspoonful each of salt and pepper; mix
we'll together; place it in baking dish and
put into q brisk oven until 1t is done and
becomes nicely Drowned.
CoMBrSATIoN PIE-Fill a bottom crust
with ripe grapes or cranberries, sweeten well
and dreGge over it a little flour; when baked
pour over it sponge batter made IS follows:
Three eggs, one cup sugar, one cup -four
two tablespoons water, two teaspoons baking
powder; return to the oven and brown
slignsiy. This is sufficient for two pies.
CoRs MEAL PAycaSEs-Sift one pint of
corn meal and pour over boh.ng milk qhtil
little thinner than mush. When cool add
SIC oeaten soiks 9" .-ur eggs, ha., a cup
flour and q little salt; add milk enough to
make the batter suitable to bake, and last
stir in the beaten whites ana three teaspoon
fuls of baking powder mixed with a trfie of
Aour.
How TO FRIcAssEE CHIcKEN-Take your
chickens and divide them; boil them until
they are nearly tender, in salt water; take
them out of the water and drain them. Put
. peice of butter on pan; let 1t get hot, and
then lay in your peices OF chicken and Try
them into a nice brown. Take them up and
put q very little flour in the pan and let 1t
brown. Pour three tablespoonfuis OF water
in the pan and let it boil up, and then serve.
To- n, ro% A. a.
matoes, but put them in bake-psns Just ed
they are. Wash and dry them first. Let
them bake Is minutes then take them ou'
and pour off all the fluid which has come
from them; throw this liquor away. P. 81
the tomatoes when they are cold; cook them
Warm the cans, and when the tomatoes art
scaldipg hot pour IN the cans and solder
Put no seasoning in them. They should bt
fully ripe.
Farm Notes.
Soil will soon be renovated after partia
deterioration IL grass can be densely set OIL
the surface.
See to it that your poultry qusrters ar
put in proper order at once. If you do not
you deserve no sympathy IL you lose you
last chicken.
A correspondent of the Journal of Agri
culture says he finds his clay-Ioam land
Increase nOro III prOuuCtlVcutSS ny the US
of eight bushels of tast to one bushel {
plaster per acre than from the application G
barn yard manure.
Land which without an application {
manure will give yield of Is bushels
wheat per acre will, by the addition of
pounds of nitrogen in a favorable season
give from 80 to 40 bushels of wheat, with
proportional increase of straw.
Make a composition of four pounds
rosin, one pint of licseed oil and one ount
of red lead. Apply it hot with a brush [
the place the 81" joins the main house,
for q dormer window that leaks. or roun
chimneys. For making water casks tight,
has always proved effectual.
A Maryland farmer thinks he has found
s'sure cure'' for the Canada thistle. 1t col
sists in sowing the land infested by the
with buckwheat earlyln the spring, alIowir
it to grow till 1t is in full blossom, turnil
it under and again reseeding with the san