The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-02-28

1t into pint Of boiling milk, and boil II
for i've minutes; then add it to the boiling
moss, strain them together, sweeten them 70
suh the taste Of the patient, and use the
beverage warm.
paint brush and Q few tubes of pains
Will afford happy employment 10 children
when other resources fail. They can be
taught TO be neat and to use oil and palnts
wlthous soiling their clothes or the carpet.
To keep pudding sauce warm if prepar-
ed too long before dinner is served, set the
basin containing j, into pan or pail OF
boiling water; do not let the water boil af-
ter the ssuee-dish is set in it, but keep il
hot.
To prevent grease collecting in sink-pipes,
wash down the pipes every day with boil
ing hot water. which will melt the grease
and carry it down the sewer. If this does
not entirely clean them, put some soda into
the water, and pour it into the pipe boiling
hot.
70 make kEittlng-work pocket cut five
pieces each of old gold satin and ecru linen,
in The form of tulip leaf; quarter of q
ysrd deep, six inches wide at the top and
three inches at the bottom. Decorate the
linen pieces in feather stitching in old gold
silk, and join them along the sides, keeping
all the seams on the outside of the pocket;
notch the seams and bind them with vel
low silk braid. Join the parts of the lining
and set into the pochet and bind the top
with braid like the seams. Button hole
stitch the bottom of the pocket. Work q
silk eyelet hole in the side of one of the
pieces through which the knitting thread il
drawn: the ball remains in the pocket. Sew
safety pin to the uaderside to pin the
pocket to the belt.
An excellent way 30 cook a duck is to
first parboil it; then take q small dripping.
pan, or even a saucepan will answer if il
Is deep enough; line this pan with thin
slices of bacon, put in a little water with
which TO haste the duck. When the ducb
is tender and brown remove it to q no,
platter; make a thick gravy, using fol
foundation the gravy in the pan, Just taking
out the bits Of bacon; these may be placed
around the duck on the platter. To tht
thick gravy when nearly done you may
add canned mushrooms or green peas
Pour the gravy around the duck also. With
this should be served mashed potatoes, tur
nips, onions, boiled or cut in thin slices
and fried brown in butter and lard. Cur
|
A seasonsble dessert is orange pie. TAX,
teacupful of pulverized sugar and table
| spoonful of soft butter, and rub them til
smooth as cream; mix tablespoonful o
cornstsrch in as little cold water as will
dissolve it, then stir it in teacupful o
boiling water; let this cook until it is thick
but not so thick tina. it will harden instant
| ly when cool;, add this to the butter anC
sugar. Crate the peel from half an orange
taking care not to CRATE any of the thicl
inner skin; add this and the juice of tn,
orange, and one beaten egg to the othe
ingredients. Make some nice paste anC
line moderately deep pie-plsts with it, sr
range it around the edge as if for custarC
pie; then bake it. Remove it from the over
and put it with the orange custsrd described
above, and to this add thin slices of anothei
large orange. Set this in the oven for tn
egg 20 harden. If you wish it to be es
pecially tempting, make meringue of tn,
whites of two eggs and two tablespoon
fuls of sugar; spread this over the pie
when it is done, anG let it brown lightly in
the oven.