The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-10-17
HOUSEHOLD HINTS.


seen on our tables, and yet late pears that
90 not soften until they have been picked
for some time, make very nice pies. Make a
thin, rich crust-nOt greasy; slice the pears,
sprinkle sugar over them, and put in a few
Jumps of butter; add if you please. very
little cinnamon and mace. Bake with an
upper crust.
NICE PIcKLE.-Slice some green toma-
toes, sprinkle with salt, let stand over night,
then drain Off the juice. Add 10 the toma-
toes few onions, some horse radish, and
chop fine. Roll little bag of spice in vim
egar, add white mustard seed, and pour over
the mixture Good cabbage and cucumbers
chopped with the tomatoes and onions some
think an improvement
BAKED ToMAToEs.-Cut thin slice from
the stem end of ripe tomatoes, then with
pointed knife cut out the green fiber from
the center and fill the oritice with mixture
of equal parts of finely-chopped onion,
breadcrumbs and butter, well seasoned with
pepper and salt; cover this with breadcrnmbs
or cracker dust, and upon each one lay
small pat of butter; place them in a baking
pan at a little distance apart; pour IN the
pan about a gill OF water; bake IN m0der-
ate oven for about an hour. then remove
with an egg slice; place hot dish, pour
whatever Juice remains IN the pan over
them, and serve hot
BY some persons mackerel is not found
| easy of digestion, and it sometimes has a
bitter taste. which makes it disagreeable to a
delicate palate; but ii prperly cooked it IS
| in reality as wholesome as any other nsh.
| Fishmongers rarely clean il sufficiently, and
great deal depends upon the thoroughness
| with which it is done by the cook. The
brown substance which clings to the back
| bone is the cause OF the bitter flavor, and
| this should be entirely removed Open the
| fish, remove the backbone and thoroughly
wipe out all the brown substance: then d.
vide the fish down the middle, sprinkle it
with pepper flour and salt. place a piece of
the roe upon each half, roll il up tightly and
place it in a baking dish. Mix a dessert
spoonful of flour in a teaspoonful of cold
| water stir into it a half pint of boiling water
and a teaspoOnful of essence of shrimps, and
| pour il over the filleted fish Lay lump of
| butter OH each iillet and bake for three
| quarters OF an hour in a moderate oven.
a good way to prevent dust when sweeping
a room IS to cover the broom with a cloth
| slightly damped. The dust will be easily re-
| moved by this means, and not dispersed
| about the room. Moreover, il will be found
/ that the colors OF the carpet will be bright
| ened by this means far more than by ordlna-
| ~ sweeping, and after good broom has
| been used III the usual way IL will be found
| an excellent plan that the servant 80 over
| the carpet again with a damp cloth. The
| colors of faded carpet can be restored by
/ washing il over with ammonia water or
| bullOck'S gall. In rooms where the wood
work is painted tits always well 10 have an
| inch or TWO OF the floor painted also, SO that
| if, in changing carpets, they do not tit ex-
| actly IL will not be noticeable as if a white
| hue were shown.
| Very pretty covers for small tables may be
made OF various dark rich shades of double
| faced Canton flannel. a handsome and eff
| fectlve one is thus described: A yard square
of olive green Canton flannel was button
| hoied all round the edge with gold-colored
/ ell Ell moi IN 10 lie
| lance from each other. y band OF garnet
| flannel, three inches WIDE was placed at
| distance of four inches from the edge of the
| cover. This band, or border, before it was
placed on the olive green flannel was en-
| broidered at intervals, little fans and butter
| flies alternating with each other. Each fan
was about the size of a silver dollar; its out
| lines only were embroidered in stemStitCh
| with gold-colored silk, the handles being
worked also in the same color. The butter
flies we're in various colors. the upper and
lower being usually of some bright contrast
| ing cOlors, with gold spots. This border was
fastened with feather stitching on the table
| cover, and in each corner were embroidered
| groups of field flowers in crewels Beautiful
designs of this kind can be bought ready
mounted, and only require to be scanned. A
table cloth OF garnet flannel, with band of
old gold, would look handsome with group
| Of daisies at each corner.
APPLE MARMALADE Peel, core and thinly
slice good cooking apples (apples that COOK
to a smooth pulp easily; allow three-qnar-
tiers of pound of loaf sugar to one pound of
| apples, put the sugar into preserving can
Ia tin or iron saucepan will turn them black J,
| with half a teaspoonful of water TO six
! pounds of sugar; let il gradually melt and
boil il for ten minutes. Then put in the
sliced apples and few cloves, cinnamon or
iemon-peel, to flavor, if liked. Boil rapidly
for an hour skim well and put in Jam pots.
| / Z "a a
a bright amber color. Will keep good for
twelve month. Another way, to look like
orage marmalade: Choose hard apples that
do not cook to a soft pulp such as russets
core, but do not peel them; make sirup of
OF three pounds of loaf sugar 10 pint of
water, and boil it for twenty minutes to
make a strip. Put in the Spple, thinly
sliced, and boil quickly for an hour; flavor
as preferred This marmalade bears great
resemblance TO orange marmalade in appear
ance, if the right kind of apples are chosen.
| Sufficient siruD should be made to three
parts cover the apples. Stir frequently.
OUNCE MARMALDE.-Rub of all the down
| from the ounces and cut off the tops and
i stalks. Put the ounces in preserving pan,
| with plenty OF water, and boil till they are
| soft. Then remove them from the fire and
| pass them through hair sieve, and beat it till
| il is soft and white. Weigh the pulp, and TO
| every pound allow two pounds OF susar. Put
the sugar on the fire with water, and let il
boil till it is thick, and will fall from the
| spoon in flakes, commonly called feather
| point. Take the pan of the fire and mix i'm
| the pulp. Ii is best TO put a little OF the
| sugar to the pulp and keep on adding by
| degrees till it is tolerably thin. when it will
| mix more rapidly with large quantity Of
/ sugar When all is well mixed return the
the pan TO the fire and let the mixture get
| thoroughly warm, but do not allow it to
| boil. and stir all the time or il will get
burned. Put the jam into jars and allow it
TO stand in the for two three days,
when there ought to be thick crust on the top.
This marmalade is very good for colds, and a
| spoonful mixed in a bali glass OF wine is
| considered strengthening.
APPLE JELLY.-Make a sirvp OF pound of
| sugar, putting in sufficient water TO dissolve
| il. When boiled enough lay in it the peeled
and cored halves Of some large sour apples.
Let them simmer till tender, then lay them
| carefully in a dish that they will remain
| unbroken and in good shape. Add another
pound of sugar to the srup let it boil, skim
| il, and w hen partly cool pour il over the APP
| pies. When the dish gets cold each dainty
piece OF apple will be surrounded by de-
licious Jelly. Eat with cream.
OUNCE AND APPLE PREsEEgE-Haye one