The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-10-01
9on1e and gart,t.
Honsehold Knowledge.


teaspoos,ful of black pepper, one onion
chopped fine; add pint of good cider vine
gar, cork and seal the bottle. This requires
no cooking. -
CucuaBEE SALAD Peel and slice cucufn-
hers, mix them with salt, and let them stand
half an hour; mix two tabiepoo nfuls saad-
oal and the sauie quantity OF vinegar, and
teaspoonful of sugar and one OF pepper for
the dressing. lssa - 49,
SAUCE FOR Pupp1sGs.-One cupful sugar.
half cupful butter whipped to q cream; add
one cupful boiling water and scaid, but 90
not boil; thicken with two tsaspoonfuls of
corn starch; add one wineglass of wine
{brandy Is best) and g well-beaten egg.
JOHNNY CAKE.-one quart buttermilk one
feacupful flour, two-thirds teacupfui
molasses. a little salt, one teaspoonful salera-
tus one egg beaten; leave it so thin that 1T
will almost run; bake in tin. If it is not
light it will be because it is made too thick
ICED EeuIrs-Nothing is easier to prepare
than iced fruits, and there are few prettier
dessert dishes. Dip nice punches of any
kind of fruit in gum arabic or white OF egg,
sift powdered sugar over them and let them
dry, being careful not to allow one bunch to
lie upon another.
ToxAro SAucE.-Take full grown tomatoes
while yet green, cut out the stems, and stew
until tender; press through a sieve: season
highly with pepper. salt, ground cloves, ell
spice and nutmeg; boil tae pulp until thicz.
Worcestershire sauce may be added Il liked.
Nice with cold meats.
PEACHES IN CANs.-Peel ripe peaches; cut
them in halves; put them in q preserving
kettle, with little sugar sprinkied over
them. Let them heat thoroughly IN pan
of hot water on the range. When the
peaches are scaldipg hot put them in glass
jars and seal them up.
TOMATO SYRuP-Express the juice of
tomatoes. add one pound of sugar to each
quart of juice, and bottle. In few weeks 1t
will have the appearance and favor of pure
wine. Mixed with water, it is delightful
drink for the sick, as it retains all the we'll
known properties of the fruit. 1t will keep
for years.
CANNING FRUIT.-In canning fruit either
put glass jars into a pan OF cold water and
bring the water TO scaldIng heat with the
jars IN it, emptyIng each as it is wanted. or
wrap dish towel wrung ont OF cold water
around the jars while filling, and you need
not fear breaKing them by putting boiling
fruit IN them.
ToMATo CATsUP.-To one gallon of toma
toes put half gallon of good vinegar, two
tablespoonfuls of red pepper, four table
spoonfuls of black pepper, a little salt, one
tablespoonful of powdered cloves, one
grated nutmeg: boil until very thick, then
strain it and add half pound sugar; bottle
and shake well every morning for seven
days.
BAKED PEARS Peel and bake ripe pears
with but little water. When cold, cover
the top and sides with cake icing Favored
with vanilla, and serve with cream and
sugar This makes delicate and healthtul
dessert, and but little time is consumed in
its preparation. Tart apples may De baked
in the same way, and are preferred by many.
APPLE CUsTARD PIE-Scald the milk and
let 1t cool; CRATE soms sweet apples; to each
~ E k--Ir rrr@f- Of
powdered sugar, four well beaten eggs, one
cGpful milk, one-fourth of nutmeg; line
an eertben pie oish with ricn crust, and
let it bake; then fill with the custard and
let it bake for half an hour. To be eaten
cold.
EGG PLANT-Peel and cut into thin Slices
soak in salt and water 10 minutes; drain and
steam five minutes. Make a batter of one
pint of sweet milk, two beaten eggs, one
third cup OF melted butter, one heaping
teaspoonful of baking powder, and flour to
make batter as for pancakes; dip the slice
into this, and fry in butter until of light
brown.
PUNCHES OF GRAPEs.-A few fine punches
OF grapes may be preserved for Thanksgiving
and Christmas dlnnerss by cutting clusters
attached tor a piece of the vine late in the
season. Wax one end of the vine stem and
put the other through the cork of sealed
vial filed with water aad charcoal; keep in
x
and fair for months.
Chow CHow.-Smsll measure green toma-
toes six green peppers, one quart small
white onions, two medium sized heads of
cabbage; chop all fiue; throw about three
handsiuI of salt overs let stand about two
hours, then squeeze the waller out; scald
white vinegar with one ounes whole cloves
s and allspice mixed; throw over it ell fit for
the table 10 "a hours.
Dr. Taf de.- al
bers; slics thin, cross grain, on vegetable
cutter, and let stand over night in weak
brine; drain; then take enough vinegar to
cover them, put on the stove. and to gal
lon OF vinegar put quarter of pound of
celery seed and a quarter of q pound of
white mustard seed; boil half an hour, and
pour over the pickles; put a weight on
them.
GREEN TOMATO SoY.-Slice two gallons of
green tomatoes and Il or IA good-sizsd
onions; two quarts vinegar, one pound
sugar, two tablespoonfuls salt, two of ground
mustard, two OF black pepper, one table
spoonful allspice, one of cloves. Mix and
stew until teBder, stirring often less they
should scorch. Put up IN small glass Jars.
This is very nice for most every kind of
meat and fish.
HYGIENE CUsTARD PIE-Two tablespoon
fuls of Graham -four, one OF corn starch,
stirred smoothly into one-half pint OF milk.
Add three well-bsaten eggs, another half
pint of milk, one tablespoonful of sugar
and little lemon juice. Stir all together,
and pour into weii-buttered plate or pie
tin. and bake in quick oven. The -four
will settle to the bottom and form a fine
crust without shortening.
CUCUMBER ToAsr.-PeeI fresh. crisp cucum
bsrs of medium size, cut lengthwise in thin
slices, and place in cold water for few min
utes; drain, and dip each slice in -four; then
fry quickly. until of light brown, in butter
or beef drippings. Place the slices of GU
cumber, hot from the pan. between slices of
buttered toast and serve at once. The GU
cumbers may bs seasoned with pepper and
salt, or a little mustard may be added when
taken from the PAN
FoR ScALLoPED OYsrERs-Have plenty of
fine crushed cracker crumbs-either soda or
butter crackers; put layer in the bottom of