The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-11-10
HOUSEHOLD KNOwLEDGE.

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ToMAro SoY.-One peck of ripe tomatoes,
one quart of vinegar, three-and-a-half
pounds of sugar and one ounce of whole
cloves. Put all over the fire together, and
let them stew slowly until they become a
thick mass, very rich and dark.
CARAMELs Cheap caramels for chill
dren. )-One cupful of water, one of sugar,
one-half cup of grated chocolate and piece
of butter the size ola walnut; boil the water,
sugar and butter to strip and add the
chocolate when nearly done; stir TO prevent
Jumping; spread on creased paper and cut
into squares.
WATER POUND CAKE-One pound OF
-four, one pound of sugar. one-haf pound of
butter. fsur eggs and one cup of warm
water. Use prepared hour, or put into
the -four before sitting it two even teaspoons
of any good baking powder. The cup OF
water must be quite warm, butnot really
hot. Beat the eggs separately.
A Coop DRINK FOR THE LUEGs.-Wash
clean few pieces of Irish moss put it in
pitcher and pour over it two cups of boiling
water. Set where it will keep at the boiling
point, but not boil, for two hours. Strain,
and squeeze into it the juice Of one lemon.
Sweeten to taste. If the patient can not
take lemon, flavor with vanilla or nutmeg
Hot SLAw.-Cut the cabbage fine and in
long pieces, but do not chop it-use thin,
sharp knife. Boil for thirty minutes in
enough water to cover it, then drain 1t on,
season with one teaspoon OF -four stirred In
one teacup of strong vinegar; beat one egg
and put in one large teaspoon OF sour cream,
with pepper and salt. This Is for two quarts
of raw, cut cabbage.
RICE CoFFEE.-Brown rice as you would
the coffee bean, and then either grind or
mash in the mortar; take half cup of the
ground rice and pour about quart of boil
ing water over it and let it stand about
ten or fifteen minutes; then strain and
sweeten with loaf sugar and season with
boiled milk Drink OF this freely. This Is
particularly nice for children.
WAFERs.-One pound of sifted flour, tw
tablespoonfuls of butter, a little salt, enough
milk to make stiff dough; rub the butter
into the sailed -four, wet with the milk, roll
thin, cut into small round cakes and roll
these again into cakes as large as template
and as thin as stout writing paper Lift
carefully to Toured pan and bake quickly.
They keep well.
TOMATO JELLY.-Tear in pieces some ripe
tomatoes, and stew them until thoroughly
cooked, with as little water as will keep them
from burning; put the pulp into jelly bag,
and, when the juice has trickled through,
put pound of loaf sugar 10 each pint of
Juice, and boil rapidly until it jellies. If the
color is not bright red, a few drops OF cochl-
neal will improve it. This jelly is eaten with
roast meat.
BREEZE PUDDING-Dissolve one-baf of
a box of gelatin in pint of boiling water
add two cups of sugar and the juice of two
lemons. After this has become cool mot
cold) break into it the whites of three eggs;
beat all to a stiff froth; make a soft custard
with the yolks of the eggs, adding three.
Others and quart of milk. Pour the whites
into moulds, and when ready for use turn
them out, pouring the custard on.
To Color WALLS PINK. - Take two
ounces of cochineal and steep it in warm
water two hours, when add to it one-half
ounce of cream tartar. Put as much or as
little of decoction in your whitewash as will
make this desired shade. A cheaper and
handsomer pink may be had from nichwood
or madden. Take one pound Of madden and
soak over night in a brass or copper kettles
set it on the fire and let it como to boil,
when use the same as above.
PRESERVED GRAPEs.-The fruit should be
mature, but not soft or broken. Our native
Catawba makes a good preserve; wash and
allow to drip; pick carefully, rejecting the
bad ones, To every pound of grapes take
one-half pound of white sugar; use no water;
put grapes first in pan, then layer of sugar,
then layer Of grapes; cook slowly on a mod
crate Ere; stir continually and strain through
q sieve when hot; put in air-tight vessels.
OYSTER CATsUP.--One quart of oysters,
one tablespoon of salt, one tablespoon of
cayenne pepper, one tablespoon of mace, one
teacup fielder vinegar, one teacup of sherry.
Chop the oysters, and boil in their own
LIQUOR with the teacup of vinegar, skimming
the scum as it rises. Boil three minutes,
strain througha hair cloth, return the liquor
to the fire; add the wine, pepper, salt and
mace. Boil fifteen minutes, and, when cold,
bottle for use.
MUTTON OUTLETS WITH FRENCH BEANS.
Cut the outlets out of a piece of The best
end of neck of mutton. They should be
less than half an inch thick and neatly
trimmed, with not too much fat left on them.
Give them few blows with the bat and
grill them on orin front of the fire, which
should be clear and fierce, so that each cut
let shall be full If mice when cut. Sprinkle
with salt and arrange them 10 circle on q
dish. overlapping each other, round heap
of French beans prepared as follows: String
the beans but do not cut them. Boil them
in plenty of sailed water. When done
drain them thoroughly and toss them in q
saucepan for few minutes, with a large
piece of butter; add parsley. hnely minced,
asprinkling of pepper and the juice of
emon.
BEEF SANDwIcHEs.-TaKea tin loaf one
day old, and cut it in slices about one-eight
of an inch thick. Take two parts of butter
and one of French mustard and work the
two well together. adding q little salt. Cut
out of a stewed or praised silverside of beef
slices about one-eighth of an inch thick; re-
move outside parts and fat from each slice;
butter half the slices of bread with plain
butter and half with mustard and butter, a.
above; take one of each, place slice OF
beef between them and press them down.
When q number are done, pile up as many
es can conveniently be cut through, and
rim the edges so as to get rid of all crust on
the slices of bread; then cut the sandwiches
some in trisngles, or small squares or rounds