The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-07-18

Of its own mskicg when burned in a closed
vessel. OF course the more perfectly ali
conents be preserved. The pit should be
cemented so as &c be waterproof.
Household Hints
SPANISH ONIONS A LA GRECQUE.-PeeI Off
the outer skins. cut of the pointed end like a
piece Of butter and little salt and pepper on
the place where the point has been cut off;
cover them with plate or dish and let them
bake for not less than three hours. They will
throw out delicious gravy.
BAAcKBERRY DRINK To twelve quarts of
the benies put two quarts OF clear water, with
five ounces of tartaric acid dissolved in it.
Let this stand forty-eight hours; then let the
juice drip through a flannel cloth or sieve
without pressure. To a pint oil this Juice pnt
pound of ssgar and bottle forthwith. Tie
over the mouth Of each bottle piece of cloth,
and let stand about ten days. Then cork the
bottles and use when desired, remembering
the acid is never used alone, but always dilu-
ted with two thirds OF its quantity OF ice wa.
ter. The juice OF strawberries raspberries.
currants or Morilla cherries may be prepared
in the same way.
BLACKBERRY SHoRTcAKE.-PrepaTe a dough
IS for soda biscuit only putting in double
the quantity of shortening. Roll an inch
and a half thick, and after baking, split; but
ter on both sides, and, having mashed the
berries raw With.sugar put in all that can be
laid on. il raised crust is preferred, kuead
enough butter or lard into common bread
dough TO make it very short, divide into two
parts, and roll each one less than an inch
thick; butter the top of one piece, lay the
other on it, and set in favorable place to
rise. When very light, bake. The two crusts
viii easily ep-Tate from each other, and if
the under one is lightly picked up with a
fork it will better absorb the iuice Pile be-
tween the black berries crushed with sugar,
and eat with sweetened cream.
FROZEN Fruit Frozen fruit with c1stard
may not be particularly good for the diges-
tor, but ss il is popular dish just now, It Is
well TO know how to insure success When
| preparing IL Take one quart OF milk and
one quart of cream, six eggs, three cups Of
sugar. 1t is coed plan when making any
| custard to beat the yolks of the eggs aud
| sugar. together; then all the Jumps can be
crushed without difficulty, ard there is less
| danger Of the eggs looking 'stingy." To this
quantity CT custard one large pint of ripe
| berries, or OF peaches cut IN small pieces, is
| the due allowance. To nv taste a quart is
not too many. Heat the milk and cream,
then add slowly the sugar and eggs. Cook it
| in farins kettle, or In pail set in pan Of
| water. When thick take from the fire, re-
memberiDg that it will be good deal thicker
when it is cod. When cold stir in the fruit,
and Tree re as you DO Ice cream.
BoUILH BEEF-Prepare your vegetables
two carrots, two turnips, one head of celery,
two onions, four cloves, herbs sown in mus
| lin, a few peppeTcorns, a little salt; put all
these 10 your yot with about quart of wa
ter, and let them gently boil an hour before
| you put your beef in; then fill up your pot
with water, and pat your beef in. Sever
pounds take about three aud half hours to
| boil. After it boils be sure to skim your pot
/ well as it boils up. Allow your cabbage
| three quarters of an hour to boil your little
sust dumplings twenty minutes. For gravy.
melt little butter in a saucepan with lit
tie flour; a6d the liquid in which the beef
| has been boiled: add q little soy. This
gravy must be ready to pour over the cab
bsge and carrots when dished up. Put the
cabbage and carrots in a vegetable dish when
| you pour the gravy over them. Glaze the
beef over.
RIssoLEs.-Mince beef or veal a Ia mode
extremely fine; CRATE it into little boiled
ham. Mix well together with white sauce
favored with mushrooms. Make of beef
drippines very thin paste, roll into small
! tquares, inclose the minced meat forming
small balls; fry them in dripings to light
| brown color. The same may be cemented
with egg and bread crumbs and fried with.
out the pastry.
CREAM CABBAeR-Beat together the yolks
OF two eggs, one-half cup of sugar, one-hnli
cup Of vinegar, butter size of an egg salt and
pepper. Put the mixture into a saucepan
and stir until it bo'ls, then stir in one cup o.
cream. Pour over the cabbage while hot
LADY FIEeERs.-Lady fingers made aftei
this recipe are very nice for tea. they should
be eaten while fresh. Rub half pound O.
butter into pound of -four to this add nal
pound of sugar, the juice and grated rind o