The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-06-27
AN Around the House.

Pretty easels to hold shells or pictures can
be made by using for foundation the rulers
or measures which are now distributed for
advertising purposes. Split them and cover
them with velvet. If yod choose to tie the
parts together with ribbon, you may do so,
or simply sew them with strong silk or
thread.
Soft gingerbread, made with sugar in
stead Of molasses, helps to give variety.
Half 8 pound Of sugar should be rubbed with
three ounces of butter until the butter is soft
as cream. To this should be added two we'll
beaten eggs, one teaspoontul and half of
ginger, half a spoonful of soda dissolved in
little water, and half q cup of milk or cream,
and -four enough to make soft batter. Bake
az soon as it is mixed in hot oven. Eat
while fresh.
For delicate or very nice dessert make
q pudding thus: dissolve half an ounce OF
gelstine in half q pint Of cold milk; let it
not boiling, add the yolk of three well beaten
taste OF, if you wiah definite direction, put
in quarter Of pound of sugar. This is the
right amount for most people. When this
is cold, stir in It pint of whipped cream.
Flavor with lemon or vanilla; and, the last
thing, stir in the whites Of the three egg;
have them beaten quite stiff. Serve tais
cool, with cake or with fruit.
A good dressing for o salai is inside OF one
tablespoonful OF dry mustard, half tea
spoonful Of salt, half tesspoonful of sugar,
pour about quarter CT q cup Of hot water
over them, and slir until sll ara dissolved
Then pour in Falsd oil; DO this slowly, and
siir after each addition CT oil, to make surs
of having Just enough. No moro oil should
be put in than will De taken up or hidden in
the mustard, ETC.; two raw, unboaten eggs
nay then DO vigorously stirred In, and
lastly half OF small teaclpfUl # vinegar.
Let these all come TO boil; it will burn
easily, so must be watched and stirred every
moment. Let the dressing ge. cold before
mixing it with the salad. This is nice for
lobster, salmon, chicken, cabbage, meats, or
lettuce, and may be sent to tie table in o
boat 20 that each one msy prepare his own
salad if so disposed.
The executive ability required to success.
| fully balance the needs of the bread jar may
not bs given to every woman, but she may
st last see that none is wasted. If pieces
have accumulated, dry them crisp and brown
in the oven, and use them for the stufing for
fowls, for the basis of a pudding, or for grid.
die cakes. If a hAlf-loaf or whole one is too
stale to be relished on the table, sit it In the
steamer over kettle Of boiling water, and
seod TO the table on hot plate and covered
| with 8 napkin or, after pouring enough
water over it to wet it, set Il in covered pan
| in the even and let it remain thsre until the
sureifuous moisture has evaporsted and the
bread is really steaming. This should be az
occasional dish only, for no one likes 1t many
times in succession. Slices ofstale bread may
be dipped in egg and DO fried brown inbut
! ter, and be seTyedss an omelet. There are
many ether ways in which it may be pre-
| psred, and, with little care, no woms1
need reprosch herself with the fear thai
through her neglect and wasteiulness hsl
| children will come to "woful want"