The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-11-21
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
DEvoYsHIRE JuNKET Warm a quart of
new milk, sweeten it slightly and add about
three tablespoonfuis OF rennet, little
grated nutmeg and two tablespoonfuls of
brandy. Before serving put tablespoonful
of brandy on the top and lay clotted cream
upon it.
Couch SYRuP.-For making the best cough
syrup take one ounce each OF thoroughwort,
slippery elm, haxseed gum arabic and stick
liauOrice. Simmer together in one quart of
water until the strength is entirely extract
ed. Strain carefully; add one pint best mo-
lasses and half pound of loaf sugar, simmer
all well together, and when cold bottle
tightly.
SOFA Fellowship neckerchiefs make
very pretty coverings for sofa pillows, can
ton flannel being used for the reverse side.
Those which have a design in one corner are
sometimes chosen, and when this is done the
ornament is turned back toward the center.
and its place is filed by triangle of black
velvet. but the kerchiefs which have borders
are the easiest to use.
JUMBLEs Rub a quarter of pound OF
butter into a half pound of flour, add the
same quantity of moist sugar, half an ounce
of ginger and the grated rind and Juice of a
lemon Mix with treace to a paste, thin
enough to spread on tins Bake in a moder.
ate oven, and when done enough cut into
strips whilst still on the tin, and then roll
each piece round the fingers The 'jum-
bes" should always be kept in tin, or they
will quickly lose their crispness.
HALIFAX CAKE-Haliiax cake is not only
very delicate but has the merit OF keeping
well. To make il, mix thoroughly one
pound of rice flour, One-quarter pound of
maizena, three-quarters pound of sugar and
q pinch of salt; rub into this three-quarters
pound fresh butter, add eight eggs. one-half
ounce Of candied peel nIinutely chopped, a
wineglass of pale brandy. one-quarter pound
of currants and One-quarter pound OF sui
tanas Beat all the ingredients well together
and put into shallow tin which has been
previously lined with paper dipped in oil or
clarified butter. Bake in good oven for
half an hour.
EPIGRANs OF PoRK.-Ingredlents One and
half pounds cold roast pork, three large
onions, little sausage, one pound OF
potatoes, some seaSoing, half a pint of stock
broth, one ounce butter, two large apples
and tablespoonful OF vinegar. How to use
them: Chop the onion very fine. throw il
into boiling water, with a pinch of salt
| added let boil ten minutes then drain and
press all the water from it; put into a stew
| pan with one ounce butter q little finely
| rubbed sage and some seasoning Boil the
| potatoes and mash them cut the pork into
thin slices, put little sausage and onion on
! each Slice then cover some mashed potato
| over it, smooth them with knife; place the
| epigrams in a baking tin covered with but
| tered paper; place in a moderate oven, and
| let bake twenty minutes. Peel the apples,
cut them in thin slices, put them in the
stock broth, add some seasoning and the
| vinegar, let boil twenty minutes. Put the
| epigrams on hot dish, strain the sauce over
| them; serve Immediately.
| ScALBoPED OYsTERs-This is a style OF
cooking oysters by which you may retain
most of their fine native perfume and make
| a most savory and satisfying dish Take
| your scallop shell or dish and butter and
| bread it, using only the sweetest OF bread
| cIumb ard butter. On this place layer of
| extra primes. Season with pepper and salt.
| Add another layer of oysters. Bread crumb,
| butter and season again. Add third layer
| of oysters, also a little butter and dash of
cayenne pepper and the Iquor OF the
| oysters Place in the oven and al
| low to remain twenty minutes. Have
| in readiness "a very hot shovel. Hold
this over the top until it is deepened to the
rich brown of good toast or a cap pound
| cake. Add dish of homemade wine For
small patty pan scallops prepare as directed
| above, and instead of baking in one large
scallop shell or dish, bake in cunning little
i patty-pags For oyster-Shell scallops prepare
in the same way, and instead of placing in
/ one large dish, bake in the shells of the
i oysters themselves, using for that purpose
/ the round half. We like this plan the best
4 OF all for scallops, because it serves to impart
| to the oyster the exquisite taste of the oyster
shelP-The Caterer.
| To WASH BLANKETs.-I have seen various
/ directions for this work, but few things
1 seem essential in every case-to avoid hard
4 water and resinous soaps, 80 wiring without
1 twisting ii. e., with a wrrger) or not to
4 wiring at all, to use water of the same tenn.
1 perature all through or to increase in heat
oho fIso
the flannel, but to mix it with the water.
| Flannel is of SO porous nature that it is
easily cleansed in good suds without much
| rubbing. Hard rubbing tends to "full''
| the cloth, and to rinse in cold water
| flannel that has been washed in warm water
| is a sure way to shrink and harden it. From
| cold to warm. but never from warm to cold
/ have seen the direction to rinse fannels in
| soSpv wafer, but / SIN sure there is no val ne
| in this. The clean, warm rinsiRg water is
sure to he soapy enough, if good suds have
| been used in the washing One or two suds
1 may be used according to the degree TO
| which the hannels have been sOiled When
| they have been rinsed two should take them,
| one at each end; and shake and snap them
we'll to make them more soft and fuzzy.
| MARLBOROUGH SoUP.-Ingredients Two
1 pounds of stock beef, three ounces of dean
| bacon, one large onion, one carrot, one
1 shalot, some seasoning, little soy, one head
4 VI tlfeS eeRSs ndiI q gill OF MIX, q
| tablespoonful of flour and four pints OF wa
| ter. How TO use them: Cut the carrot and
| onion into thin slices, place them in stew
| pan, with the bacon chopped fine, and the
fat from the meat; let fry gently until the
| onion is quite soft. then place in the beef cut
| in small pieces. add some seasoning and
| the water; let boil. take off the scum
as it rises add little cold water to raise
the secondary or white scum; when quite
| free let simmer gently four hours, adding a
| little water to make good the loss by evapO-
| ration. Cut the white part of a large head Of
| celery in very fine shreds, throw it into boil
ing water VITA a little salt added, add one
shalot chopped very fine; let simmer until
cooked, drain on cloth. Mix together three
eggs. half gill of milk some seasoning, and
a tablespoonful of flour; pour il into n
buttered tin or copper mold, place In
steWpan about half up the mold,
let steam twenty minutes; when
cooked let get cold, then cut into