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

CELERY SALGD.-Mix with some nice
white lettuce some celery cut into short
thin slices. Dress with oil, pepper, salt and
vinegar.
To RAISE THE PILE on VELvET.-When
the pile is pressed down cover a hot smooth
ing-iron with wet cloth, and hold the vel
vet firmly over it. the vapor arising will
raise the pile of the velvet with the
assistance of light whisk of clothes brush
How MOULD Can BE PREVENTED on
PICKLES Gut horseradish roots into thin
slices, lengthwise. and lay half a dozen OF
so of these pieces On the top Of each jar oil
pickles, allowing them to remain until all
the pickles are used. Grated horseradish
will not do, as it sooa loses its strength and
Ghen ferments.
ScoRcHED LISEN.-Peel and slice two
onions, extract the juice by pounding and
sqGeezing; cut up half an ounce of fine white
soap aud add to the juice; two ounces of full
ler's earth and half pint of vinegar; boil
all together; when cold spread over the
scorched linen and let it dry on it; then
wash and boil out the linen and the spots
will disappear unless burned so badly as to
break che threads.
CRASrsERRY SAUcE.-Wash and pick a
quart of ripe cranberries and put them into
saucepan with teacupful Gf water; stew
slowly, stirring often until they are as thick
hour and a4aalf to cook; when you take
them from the fire sweeten theE abundantly
with white 81 gar; if sweetened &.hIle cook
ing the color will be dark; put them into a
mould and SET aside to get cold.
SOME WHOLESOME SwEETs-H is per-
lectly natural, says the New York Post, for
children to beg fer Jumps of sugar from the
ti11e when the baby first connects sugar
With the bowl till years later when be is al
lowed to help himself 1t is entirely legit-
innate that they shaIld have in modenation
the sweets they erase. and which in a large
measure supply their Bodies with nessed
heat They enjoy woaCerfully well having
sweet Il iDgs made at boE1e in whose ms-z-
ing they can assist, and during holiday
week it il not hard to indulge them, and let
them at least have molasses candy and pop
corn balls. These balls are easily made by
boiling some molasses until it will harden
in cold water, then pour it oyes the pop
corn, take il into a cool room, butter your
hands, and roll the corn into the proper
shape. 1t is simple matter also TO make
chocolate caramels; all that IS needed Is one
cup of sweet milk, one cup of molasses, half
cup of sugar, half cup OF grated chocolate,
a piece of butter the size of walnut; stir
constantly and let it boil until it is thick.
then turn it out into buttered plates; when
it begins to stitfen mark it in squares, so
that it will break readily when cold. Co
coanut caramels are made of two cups of
grated cocoanut. one emp of sugar, two TIA
blespoonfuls of -four, the whites of three
eggs beaten stiff; bake on buttered paper
in quick oven. Nice white candy is easily
made. Take one quart of granulated sugar,
one pint of water, two tablespoonful of
vinegar; boil just as you do molssses candy,
but do not stir it; you can tell when it is
done by trying it in cold water. Pull 1t as
if it were molasses candy; have dish near
by with some vanilla in it, and work 1t
enough to flavor it as you pull; put it in
cold room, and the next day you will have
delicious candy.