The Indiana State sentinel., 1883-08-29

tovs you will end thnt finger-ma ari<s. putty
aims, etc, Will be much more easily re-
moved than II clear water alone is used.
When one has had fever, aud the hair is
falling on, take 'eeeup of sage, steep IL in a
qusrt OF soft water, strain it OF in tight
aottle. Sponge the head with this tea fire.
queItly, wetnng the roots OF the hair.
The reason Why cabbage emits such a dis
agreeable smell when boiling is b-cause tue
prf oes~ diEsclves the essential OIL The water
sh6 nd be changed when the cabbage Is half
c'oked, and ii will thus acquire greater
sweetness.
GREEN PEA SoUP Take some young tur
Mrs, carrots opiCns. celery, cabbage, let
'uce; cut them in slices ard pat them III
stew pan, with little butter aud some lean
ham cut in Iieces Cover them closely snd
let them stew n a shbrt time. Fill mp with
stock sufficient for the soup required, aud
let it boil III I'll the vegetables are quite soff
adding a few leaves of mint snd the crust OF
a roll; pound all, and having boiled a quart
OF peas as green as you can, strain them oil
and pound them also. Mix them with the
rest of the ingredients and pass through
sieve. Heat il and season it with salt, pep
per and sugar; add few young boiled peas,
and use the spinach to restore it.
Poison of any kind swallowed will be at
once thrown from the stomsch by drinking
half n glass Ot warm water in which tea
spoonful of ground mustard has been stirred.
As soon as vomiting ceases drink cup OF
strong coffee in which has teen put the whita
Of an egg. This DeutTslizes any remains OF
the poison which the mustard may have lett.
Corn starch blanc msnge may be varied al
mot indefinitely by adding fruit to il. Stir
The fIuit in after the pudding is cooked AID
just ready to be poured in the molds. 1t is
delicious also with chocolate in; where you
use four tsblespoonfuls of corn starch, use
two of chocola'e; IOur in teacups which yOu
have first wet with cold water. A nice sauce
for this is made by beating one egg aud add
ing milk and sugar TO your taste; q very little
vanilla improves IL, aud still does not dis
gLise the chocolate flavor.
a delicious salad is made by boiling new
beets without scraping them. When they are
tender. drop them in cold water, remove the
skim. slice them and put them in a salad dish
in layers, with slices OF hard boiled eggs:
season with pepper and salt little butter
and vinegar.
TAPIoCA CTR PUDDING.-This is very light
and delics'e for invalids. Al even table
spoonful of best tapiocs soaked for two hours
in nearly cup Of new milk; stir into this
his the yolk OF fresh egg, q little sugar, a
glsin of salt end bake 1t IN cup for fifteen
minutes. little jelly may be eaten with it
A noted caterer tells this story: If green
peas are shelled and then put in dry, open
moutbed bottles. and shaken together, 50 as
20 occupy as little space as posi- ble, then
coIked tightly and sealed, they will keep
hree or four months. They must, however
be buried in dry earth in the cellar. This is
certainly worth trying
Do not throw away the bones OF turkey or
chicken. Crack them and let them boil for
wo or three hours in a little water; put in
. Also airy nice bits Of the fowl that are eft,
particularly the neck, which are never eaten.
TO This sdd any soup stock you may have,
! sD0, with a little barley or sago, you will
nave ronrisbiDg soup. Season with pep
er. salt and any herbs you choose.
The housewife who made her first attem pt
| at making home made" wine this yesr, aud
who, while unwilling to acknoTledge defeat.
still does not exhibit it with any degree OF
| pride, may yet triumph over disaster, for un-
/ iess there is something radically wrong about
| hon, these wines can be uS-d with exc -llept
! iis ct in pudding sauces as.d ia the cheaper
| kinds of iGit cake.
CocKIYG 0EIoNs.-BaKei or roasted onions
| should be washed bur not peeled. First boil
| them for an hour in water which is we'll
allied. When they are tenGer dram off the
wafer, let them stand for few minutes and
drain, then remove the skins. put them in q
| dripping pan, put little lump of butter and
some pepper and salt on each one; let them
| 'em0in Ia The oven till they are nicely
| Drowned. Serve while very hot
! VEGETABLE SOUP.-Time-Four hours and
balf. Three onions, six potatoes. six carrots
! head OF celery, spoonful OF catsup, a bunch
of sweet herbs. Peel slice and fry the vege
tables, ETC., in half a pound of butter, aud
| pour over them two quarts of boiling water
! Let them stew slowly for four hours, thee
strain through coarse cloth or sieve. Pat
the soup into asteWpan with head of slery
Stew till tender.