The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-08-18
HOUSEHOLD NOTES.

1'
MUFFINs.-Beat up one egg in J pint of
milk, pint of flour, tablespoonful melted
butter, a little sugar, /! teaspoon (heaping)
of sea foam. This makes a nice fritter
batter.
SNIPE on ToAsT.-After dressing the
birds fasten paper-thin piece of fat bacon
round the breast of each, and fry in boiling
hot lard for two minutes. Sprinkle with
pepper and salt and serve each on piece
Of toast.
GINGERBREAD.-One cup of mOlasses one
teaspoon of soda beaten milk and molasses
till white butter, size of an egg, teaspoon
ginger, cinnamon, cloves, salt; one-half cup
sour milk, in it one teaspoon saleratus or
soda.
BAKED CUsTARD.-Beat separately the
whites and yollls of three eggs. Add them
TO pint of milk with a little salt and some
sugar nutmeg and vanilla to taste. Set the
dish or cups in pan, of hot water in the
oven and bake twenty or twenty-five
minutes.
VEAL OUTLETS BRAIsED.-Lard some
veal outlets on one SIDE and place them on
layer of minced onion and carrot in the
bottom of stewpan; add rich stock enough
to cCverthem completely, and let them cook.
Serve them with a nice brown gravy made
with the stock strained.
VELVET CREAM.-Dissolve half box of
gelatne in a cofiee-cup of wine over the fire;
add the juice and the grated peel of one
lemon; when the gelatine has dissolved put
in coffee cup of white sugar. Let it cool
slowly, strain it and add / } pints of rich
milk; stir until it is cool and then pour into
a mold previously wetted.
BAKED HALIBUT, CREOLE STYLE.-Put
halibut steak weighing about pound in the
middle of pan; sprinkle it with salt and a
little onion chopped tinei then spread with
tomato enough to cover the fish; then cover
with bread-crumbs. Add a little butter and
salt; then garnish the dish with more toma-
toes, and bake twenty minutes. Better to
bake on dish to serve on.
HARLEQUIN.-We jelly-mold thor
oughly with white of egg; melt little cur
rant Jelly. pour it into the mold and let it
cool when cold melt some plum jelly, pour
it in and let this cool; then melt apple
jelly, and add that, alternating the colors
until the mold is fall. 3lake the jellies
only warm enough to run; if they are hot
and thin Il ey will mix and spoil the effect.
When cold and stiff turn out on glass dish.
Jellies and blanc mango nodded thus
look beautifully.
PoTATo CRoQUETrEs. - For croquettes
mash your potatoes, season with butter,
milk, salt, dash of nutmeg and dash of
cayenne pepper; add the beaten yolk of an
egg; beat thoroughly, and mould up into
balls or oblongs; roll these in egg, and then
in fine cracker crumbs and fry in boiling
lard.
TEA Ice CREAM.-Put half an ounce of
fine orange favored Pekoe tea into an earth
enwarc pot, and pour on it pint Of boiling
milk. Let it stand until nearly cold, then
pour it off fine, and, if necessary, strain to
free it from any particles of leaf. Put the
liquor into a large stewpan, with enough
lump sugar to make it sweet. When it is
hot add to it a quarter of pint Of rich cream
and the yolks Of five eggs. Stir over slow
fire until it becomes u thick custard, and
then take from the fire; stir occasionally
until it is cool, TO prevent n skin forming.
Freeze in the usual manner.
LEMON WHIP PUDDING.-Soak an ounce
of gelatine and the thin rind of two lemons
IN a pint of cold water for an hour. Take
out the rind, then set the water and gelatine
on the fire. and when the latter is dissolved
add three-fourths of a pound of loaf sugar
and the Juice of three lemons. Let all boil
together for five minutes, then pour out the
mixture and let it stand until it is cold and
beginning to set. Beat stiffiy the whites of
two eggs, add them to the mixture, and beat
the whole for about half an hour till it be-
comes of The consistency of sponge. Pile it
lightly in glass dish, leaving it rocky in
appearance. Pile fresh lady-fngers around
the base and serve with boiled custard poured
-1,AD
custard is to be made with the yolks of the
two eggs and one whole egg.
HOUSE CLEANING.-Mrs. j. d. S. writes:
al find washing soda better than ammonia or
soap for cleaning house. 1t should be kept
alright when not in use. l keep mine in a
self-sealing fruit jar; little of it is a great
help on dirty paint and oil cloths. think
too there is less danger of the paint being
left 'streaked' if one begins at the bottom of
doors and windows rather than at the top"
STAINS caused by printers ink may be re-
moved bv plenty of naptha or benzole, by
strong, hot caustic soda, or by potash dissolved
in water Common ink stains can usually
be removed by washing them first in a strong
solution of oxalic acid and then in a strong
solution of chloride of lime. Rinse well with
clear water before putting soap on the article.
PENCIL DRAWINGS may be preserved by
pouring over them, when stretched upon the
the drawing board, thin solution of gum
arabic or the white of an egg dissolved in
dilute ammonia water by agitation with
broken glass.
POLISHED BRAss.-Mrs. E. NJ. asks if
'there is no way of keeping polished brass
ornaments bright save by continual polish
ing" Yes. She may coat them with thin
solution of bleached shellac in alcohol. This
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