The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1881-02-09
HOUSEHOLD KNOWLEDGE.
Recipes.

SCARLET HOLLAND SHADES, trimmed
across the ends with antique lace, are very
pretty and serviceable for dining room, Civ
ing a soft and warm light to the room.
VENIsoE STEAK-The gridiroI must be
hot the dish must be hot, and the venison
taken instantly to table from the fire. Season
the steak with fresh butter, pepper, salt and
little melted current jelly.
A PRETTY DISH OF EG1s-Break some
eggs into tart dish, without breaking the
yolks, or laying one over the other; drop on
them some warm butter, and lightly strew
over some crumbs OF bread; put It into the
oven until the whites are set; serve with a
wreath of parsley around the dish.
LEMON CREANs.-Take enough of the
whipped cream to fiji two moulds add the
Juice of two lemons, and the rind of one
rubbed on sugar, and scraped off into it, five
ounces powdered white sugar, and two
ounces isinglsss dissolved in little boiling
water; stir well together, and hll in the
moulds.
SWEET POTATO PUDDING.-Boil one
pound of sweet potatoes very tender, and
press them, while hot, thorough a CRATER
the finer the better. To this add half
dozen eggs, well beaten, three-fourths of
pound of fine sugar, three fourths ola pound
of butter, some grated nutmeg and lemon
rind, and glass of old brandy. Put paste
in the dish, and when the padding is done
sprinkle the top with white sugar, finely
pulverized.
BUTTRRsCoTCH.-Take one pound of &
sugar and three ounces of butter; place
them in a preserving kettle, or a clean
bright pan will do; keep stirring it, and
watch closely that it does not burn on the
edges; a trial is necessary to know when it is
done; drop a little of the mixture in
cold water, and if its is brit
tie it is right; just at the
conclusion of the cooking tea spoonful of
grated lemon-rind improves the flavor. A
| piece of marble well buttered is the best to
pour it out on, or take tin pan, reverse
it. and pour the candy on the bottom
always buttering it; score with knife
to pour it on creased paper saves much
trouble.
To KEEP LAMP CHIMSEYs FROM CRACK.
ING..-The following recipe for keeping
lamp chimneys from cracking is taken
from the Diamond, Leipzig Journal de
voted t. the glass interest: Place your tum
bltrs, chimneys or vessels which you desire
to keep from cracking in a pot filed with
Geld water; add little cooking salt; allow
the mixture to boil well over a fire, and
then cool slowly. Glass treated in this way
is said not to crack even if exposed to very
sudden changes of temperature. Chimney.
are said to become very durable by this pro
cess, which may also be extended to crock
cry, stoneware, porcelain, etc. The process
is simply one of annealing, and the slower
the process, especially the cooling portion O
it, the more effective will be the work.
CAPTAINs MoNDAYGCEs- guess va
might call it bread pudding if you wanted
to, only Mondaygo is kind of sea slang fol
most anything that's made up of the clean
leavings of things which amt used during
the week, which goes on Mon day into tn,
book the other day which advised the pick
ing over of what was left on peoples plates
But / shouldn't banker much after that kind
of economy, though have knowed sroone
people TO eat out of the same platter; but
they wasn't sf the same sex like the little
girl and the big that went share and share
alike from the same bowl of mush, in the
story book. But there is less of crusts OF
bread left over that you amt got no use e
waste Save your old bread what amt eaten
! would much rather somehow, chuck away
a slice of plum pudding than crust of bread
Bread is a kind of sacred thing. Once on q
time off the coast of France, l was a-fshing
on craft out of Brest, and the crew wasn't
particularly pious, but it kind touched me
when the old captain, whenever he cut q
loaf of their black bread, always made the
sign of the cross over 1T. He was a Breton