The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-09-24
1on,e and farm.
Household KnowIedge.


use unslacked lime, powdered very fine; rub
till the rust disappears.
BsorLKp SWEET BREAD.-Parboil and rub
well with butter; then split open the sweet
breads and broil them on a gridiron, putting
them every three or four minutes lnto
melted butter, SO as to haste them well; sen,
son with salt and pepper; when wen
Drowned, serve very hot.
To CLEAN MARBLE.-Spanish whiting
made into paste by moistening with water,
in which piece of washing SODA Is d,ssoiseu,
spread on a piece of flannel and well ruDoed
upon marble, the process being repeated
two or three times is very good as cleaner
1t should be washed off with soap and water,
and the marble after ward polished with
soft buster.
A NICE WAY OF COOKING LAMB.-Take
lamb, prepare as for stewing, cutting on all
fat; fry little pork, as for chowder; brown
each piece of lamb all over; then cover with
water; stew until nearly done, letting the
water boil down to good broth; then breaK
in few sticks OF maccaroni-not too mucn
and when boiled soft turn in quart Oh
stewed tomatoes, we'll seasoned with pepper
and salt; stew for few minutes and serve
THE BEST LEAVES FOR SKELEToNIzING.-
ANY leaves that have q firm, woody net
work under the parenchyme-sucha as pear,
apple, oak, walnut, chestnut maple, poplar,
ivy, rose, indeed almost any leaves OF trees,
and perennial shrubs or vines. The leaves
of ANIMALS have not substance enough. ihey
should be gathered when perfectly dry ana
npe, and are in the best condition to skeie-
tonize in August, when the leaves are ripe
enough to have firm skeleton and the par
enchyma( the green party has not become too
hard to dissolve easily. The best way to
bleach the skeletons is to lay them for few
minutes separately in iavelle water, taxing
care that every part is covered. ulasses,
ferns and some delicate leaves are to be
simply bleached in the javelle water With
out any previous process.
Boiled CHEEsE-I was on walking tour
this spring through the southern counties OF
England, and, resting at wayside inn, one
rainy day, 1 was served with something that
thought was very good. A fat. rudy and
buxon landlady gave me the recipe. try
and reproduce it in her own words- "Lor
bless You, EUR, it's nothink, nothink at all
to do. You takes Jumping quarter of a
pound of cheese, and you cut it in wedges,
and you pours into skillet half glass of
good, sound beer, and in that you drops
your cheese Keep it on low coal until
the cheese melts, and just when it biles you
stop it. It's nothink but toasted bread
puts it on. Lor' bless you, EUR, and is you
taking it down? 1t oughtent ter be too
thick nor leathery like; that's all. zur-with
the glass yale, it's shilling, Eur"
CANNED ToMAToEs.-Instead of scalding
tomatoes to remove the skin, lay them In q
dripping pan and place them in the oven,
lett them bake for few minutes; black
liquor will come from them, which II not
managed in this way, remains in and causes
them to spoil. When cool enough to han
die, peel them; cook for about half an hour
in boiler, or until they are done about as
for the table. Fill the cans and solder or
seal them at once. Do not season the toma-
toes until you want to use them When
wanted for the table, if cooked enough when
put up, they will only need thorough
heating and seasoning. Only perfectly ripe,
fresh tomatoes should be used for canning,
and always do them before the month of
watery after that.
CHARLOTTE Russo One ounce sheet ISM
glass or eight or nine sheets of the trans
parent Russia isinglass cut in small pieces;
wash in cold water, and dissolve in cup of
sweet milk. To avoid curdling, care must
be taken that the milk does not become too
hot. Line the pans with sponge cake before
commencing. Beat the yolks of four eggs
with SIX heeplng tablespOOnsful of sugar, a
trife of sa,-, AID vanilla to the taste of
sherry winr. if .,rsfe red; whip to stiff
froth one pint OF rih Cream, and also beat
stiff the WIS Q. :. en- eggs; when the
isinglass $ 6issol. e7 s. lin it into the yolks,
stirring brIskiy ali the time; next mix in
very gently the whipped cream; then leave
it for five minutes to stiffen little, and, last
OF all, add the whites, stirring lightly, and
fill your pans and place in a cold tempera-
ture. The best way to dissolve the gelatine
is to place the cup over teakettle of boil
ing water.
FISH PIE.-Take pound of any cooked
fish, very carefully picked from the bone,
and mix it with a sauce as follows: Boil
the bones in a small quantity of water for 90
minutes, and when cold mix gill of the
liquor with two ounces of fine -four and
stir it over the fire until it thickens; add two
ounces of butter; keep stirring rapidly until
well mixed IN; take the sauce off the fire
mix in an egg, large teaspoonful of essence
of anchovy, the same quantity of lemon
juice, q large pinch of SALT and q small one
of cayenne pepper. The sauce should be
very thick, and some care will be required
In stirring it over the fire. Mix the picked
fish and the sauce together; put lsyer o.
finely mashed potatoes at the bottom of {
another layer of potatoes Smooth the tor
over neatly, and bake in moderate oven fol
20 minutes. If preferred, the potatoes car
be spread in q bright tin dish. the fish bs
placed high in the canter of it, and then b,
covered over with the potatoes.
Farm Matters.
BIG PRoFITs.-The Kentucky Live Stool
Record says that in 1866 E. and G. Brown
brothers. entered into an agreement 70 bu,
10 good Cotswoid ewes, continue the part
nership 10 years, retain the eve lambs, ant
sell the wool and male sheep each year Thu
original Is ewes cost them $158 cash. JULY
Is, 1876. they had sold 81, 800 worth of WOO
and sheep; last year they sold ST. 500 worth
this year 5000, and now they have on han,
$50 head of sheep that So, 800 can not buy
The net sum oil. $40. ITO, realized by ewes an,
their produce, is equal to lending money a
nearly the astonishing rate of $50 per cent
per annum. 1t adds: "Thls must be take
as OF past period, when combing wool wa
bringing large prices. and Cotswold sbeel
more than at present. But nothing on tn
farm pays as well as sheep"
AMBER CANE.-I have half an acre of am
Der cane, and would like to know how ca
make sugar of it with the common evapors
tor. When should the cane be cut2 r. a
Bell, Clinton county, O.-rhe cane shout
be cut as soon as the seeds are ripe, an
ought to be worked up Immediately. It
stated that heating the syrup to 300 or NAL