The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-12-12
HOUSEHOLD HINTS.

Mullins without soda, II baked IN hot
oven, will be light and excellent. Take one
cupful OF sweet milk, one crpful of flour,
one EGG we'll beaten. about q third of tea
spoonful of salt. Have your gem pan very
hot, fill about half full and bake. These are
nice with butter alone, or with maple sugar
syrup added.
This is an excellent recipe for Graham
gems, and differs from any before given:
One cupful OF Graham -four, one cupful OF
fine flour. two eggs, two cupfuls of sweet
milk, one-fourth of a teaspoonful of salt.
Have the gem pans hot, and the oven hot,
and twenty minutes will be long enough TO
bake them.
Apple custard pie should be baked with an
under crust only. The filing is delicious If
made of one pint of sweet milk, one pint of
smooth apple sauce, well sweetened, three
eggs; flavor with lemon or with little Gin
nanon. This will make two small-sized pies
or one very large one.
A nice dish for breakfast is made by cut
ting pork tenderloin in thin slices; stew
them in water till they are nearly done;
then put little butter in a saucepan and
| fry them till light brown; serve them on but
tered toast with mashed potatoes.
Barley soup is excellent, if the stock is
sufficiently rich. To make it so cut three
| slices of bacon, two pounds of the neck of
| veal into small pieces; put them in a sauce
pan or small kettle with pint OF water. Let
this simmer for three-quarters OF an hour,
| then add one small onion, a carrot two
stalks OF celery. bouquet OF herbs. halt
teaspOonfuI of black pepper, a tablespoonful
| of salt and two quarts OF water. Let this
| boil for at least two hours, then take from
| the fire, and when cold remove the fat and
scum from the top, strain the soup and put
| ID on the fire, and add pint of barley which
has been washed and soaked in cold water
| for the three hours at least. There should be
| a pint of barley after IL is soaked. This is
| the proper proportions for two quarts OF
| soup.
Lemon Fritters are delicious. To one cup
| ful OF milk and one egg allow the juice and
| pulp OF one lemon. These may be served
with sauce; in that case add the grated peel
| of half lemon to flavor the sauce.
An extremely simple way Of Ornamenting
| the square of flannel which you put over
baby in his carriage is TO crochet a row
OF open work and a small scallop on
| the edge, aud run bright ribbon through
| the open spaces.
| A tillet OF veal stuffed with fine herbs
makes an excellent foundation for a dinner,
and if nicely Drowned and served hot, with
brown gravy it may well take the place OF
| chicken or duck.
| Oatmeal cookies combine many good quail
| titles, and will be relished by children.
Make them Just like an ordinary sugar cooky,
using two-thirds oatmeal and one-third
| wheat uOuT.
a pretty bag to hold cards is made by
! taking two squares of pasteboard of the same
size and covering them with satin; on
| the upper part of the outside one put on
/ lid OF velvet or plush; finish the edge
with cord, and hang by narrow ribbons.
| The back need not be covered with satin;
silesia nj the same color can be used. The
| bag should be lined.
The diamond slices with sauce which are
1 MI .,,.t ho pla Of
! pie. which is the ordinary finish for plain
dinner, are simply plain cakes baked in dia
mOnd shaped tins ana sent 10 the table on
| fruit or very small pie plates. with sauce
| poured over the slices They should be al
most as thin when baked as a slice of bread.
This way of making pudding can not be
| too highly recommended: If fresh plums
in season, use them; if not take quart can
of plums put them into basin on the stove
| when hot, sweeten them plenteously; soak
| several slices of bread in the juice, then line
pudding dish with the bread and pour the
| Plums in. Serve cold, with cream.
There is a choice possible in almost all the
| affairs OF life, even in so trifling a matter as
| purchasing honey-comb quilt; for instance
there are the old-fashioned quilts with no par
| ticular pattern-all block and sQuares-and
the greatly improved ones which are now
made, with pretty center-piece and bor-
der. By all means choose the latter
CREAM COOKIES are made of one cupful of
| -four cream, one cupful of butter, two cupfuls
of sugar. two eggs, one teasp oonful of soda
sour enough 10 make dough OF medium
\ body. neither as soft as possible to roll nor
/ as hard. These may be rolled thin, and will
be light and rich Bake in quick oven.
Sort Coal SMOKE Women who live near
railroad tracks or in the vicinity of factories
which burn soft coal, may make clean
| clothes look as clean as II grass-bleached by
| pouring boiling water over them after they
/ are washed. and letting them soak all night
/ scalding and rlnsing them the next morning
! The yellow tint is almost entirely removed
| by this process
MANTLE ScAETs The newest finish for
/ mantle and bureau scarfs is not fringe of any
sort, hut double row of balls of plush and
| tufied silk. the upper row much larger than
| the smaller. These are set about an inch
and hall apart. and match either the
/ ground OF the scarf or the colors in which il
| is embroidered as one pleases.
Cabbage picked TINS will help save the
| cucumber pickles Select nice, firm head,
| and remove the outsde leaves cut il into
two parts and shave it very fine. place it
| into jar, sprinkle pepper and salt over.
| then chop two red peppers and two heads of
| celery very fine and put in, then about two
| tablespOonfuls of white mustard seed Pour
cold vinegar over it, cover with plate and
/ put weight on it to keep the cabbage under
the vinegar. This will be good to eat in
| about a week.
A table scarf of olive felt is made hand
some and tasteful by having on one end
corner of plush. The piece of plush is
shaped like trisngle. Where it joins the
felt there are some fancy stitches with bright
| colored silks The other end of the scarf
has straight band of plush put on with
fancy stitches also, and instead OF being an
\ inch or two from the edge of the scarf there
is a space left OF at least ten inches below
the plush. Both ends are finished with a
row OF fringe.
1t is an excellent plan to prepare the cab
bage for dinner an hour before it is time to
cook it. Cut the cabbage into quarters, and
| scatter a handful of salt over il and cover it
with cold water. This is a good course to
| pursue If one has not time to look the cab
! bage over carefully. Caulihower also should
| be treated IN the Sameway, after being picked
apart There are so many SMALL insects this
| year that especial care is necessary in look
| ing over vegetables.