The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-09-10
sweeten with light brown sugar and bake


Only enough to make sure that they are we'll
heated through, then put them in the cans,
The pulp will then be whole and the sauce
not all seeds and skins.
Spiced Grapes.-To every pound of fruit
allow One-haif pound of sugar. one pint OF
vinegar, two tablespoonfuls OF cinnamon and
cloves and one tablespoonful OF allspic6.
Cook pulp and skin separately-skins until
tender and pulp until soft-and seed by run
ming through the colanders. Put pulp and
skins together, and vinegar. sugar and spices
(the latter in bagl and cook until OF right
consistency.
Spiced Onions.-One quart of good apple
vinegar, two cups of sugar, one teaspoonful
each OF cloves, allspice and pepper. Slice
some nice onions and put them in gallon
jar with Just little salt sprinkled over each
layer of onions. Scald your vinegar with
the spices, and turn over the onions while
hot. Let il stand twenty-four hours, drain
of, scald and turn over them again. They
will be ready for the table in three or four
days, and are nice with ell kinds of meat.
The Rubber Rings.-The rubber rings used
to assist in keeping the air from fruit cans
sometimes becomes so dry and brittle as to be
almost useless. They can be restored to
normal condition usually by letting them lie
in water in which you have put little
ammonia. Mix in this proportion: One part
ammonia and two parts water. Sometimes
they do hot need to lie in this more than FIVE
minutes but frequently half hour is needed
tn restore their elasticity.
Peach Cake.-Bake three sheets OF sponge
cake as for Jelly cake; cut nice ripe peaches
in thin slices; prepare cream by whipping,
sweetening and adding flavor of vanilla, il
desired; put layers of peaches between the
sheets OF cake: pour cream over each layer
and over the top. To be eaten soon after it
is prepared.
To Preserve Grab Apples.-Sort your APP
pies and the perfect ones put by themselves
trim the stem (leaving about on inch on the
apple) and scrape out the blossom end, wash
them, put in porcelain or other preserve
kettle, cover with wafer cook until you can
run a straw through. skim out and weigh ;
to each pound take a pound Of sugar and n
cup of water, boil and skim, put in the ap-
pies and boil until clear, skim out, boil the
strip few minutes, then pour
over the apples. The water the ap-
pies were boiled IN first MEASURE, aud to
each pint put a pound o. white sugar, boil
an hour, aud it makes a beautiful Jelly. Cut
the worm holes and other bad places from
the poor apples, boil and jam through q
cOlander, adding sugar same weight, and
cooking until thick
Chicken Mayonnaise.-Take as many
chickens as are wanted for the bulk Of your
salad; boil them until sufficiently cook ed ;
then take them out and remove all the flesh,
being careful TO reject all bones and skin
Cut into stable cubes and put them into a
deep dish; season with salt, pepper, oil and
vinegar. and let them remain some hours in
the pickle. Pat into a salad bowl about
teree times as much lettuce as you have
chicken, which latter put into the center OF
the lettuce, covering it with Mayonnaise
dressing garnished with biths OF lettuce,
hard-bOil eggs, olives, capers aud bsets,
etc, cut IN symmeterical shapes.
Tomato Salad with Water Cress.-Take
equal parts of peeled sliced tomatoes and
water cress, and drese each in a separate
enne, OIL and vinegar. Let the dressing
reach thoroughly all of the vegetables, and
after each bowl has stood for five minutes
mix them well together aud LEI the cOmbI
| nation stand for few moments before serv.
ing. The tomatoes being rather flat and the
cress sharp, each supplies what the other
needs. If pains are taken the result is de-
liciOus.
Cleaning Silk and Satin.-To clean silk OF
| satin dresses it is we'll to take out the sleeves
and separate the skirt from the bodice OF
! waistband. Have two earthenware vessel.
| which will hold about two gallons each
and put half gallon OF camphene into each
Soak the bodice in the first pan, and when
/ wetted lay ii on the cleaning board wrone
side up. With one of the securing prushe!
clean the lining first, then turn and clean
| the outside as fast as possible Plunge
it again into the first pan. Take it up anC
| allow some liquor TO run off. Plunge i
| in the second, and drain for a few minute.
! over the latter Turn the plain side OF the
! cleaning board, spread clean sheet out or
| 1T, take the bodice, which has been vel
| dipped, and lay it down smoothly, allowing
no crumpling; rub we'll with clean India
cotton cloth till dry. Treat the sleeves, ther
the skirt, as far as possible in the same way
Hang up in hot room for twelve hours Il
-. IL -
! dresses are more effectively cleaned when tn,
| breadths are separated. In such a case III,
cost of camphene may be saved by substitut
| ing soap, but several pans of cold water mus
be ready at hand, as not more than fiv,
minutes should be spent over each breadth
| from first to last, or it will have an unmis
| takebly washed instead OF cleaned appear
ance. Never brush silks or satins across the
| width, as doing so causes them to fray on
| and spoils them for remaking. Dissolve two
| pounds Of soap in two gallons of boilin,
water; use when cold. Have four pam
of cold water, with four pals of waite
in each. Into each of these put
small quantity of dissolved soap, making a
weak liquor. Into another dissolve quar-
| ter OF pound of tGrtarlc acid for spriting
| The other two pans are for rinsing. Spread
| a width wrong side upward upon a securing
board, being careful that the latter is quite
clean. Pour over it sufficient of the dis
| eOANeQ SOdp 10 wet II blTOuSuly. anu well
brush it, lengthwise, with a soft brush; then
turn and treat the right side in the same
way. Pass the silk through the thin SOAP
! liquor; then in one, and then in the other o
! two rinsing pans. Handle it we'll in tn
| spiriting pan, and take il up 10 drain. Hav,
| the board and clean sheet as in the cam
| phene method, and dry with clean clothe s
| After all the breadfhs are done, not more
| than five minutes being spent over each
they must be finished in g frame, or on the
stuffed board, one by one. Most silks re
| quire little stiffening, which is the las
| process. For black silks and satins siz
made OF old black kid gloves is excellent
| and as these are the most useless of all
lady's possessions when no longer fit to wear
it is comforting to be able to turn them tC
account The gloves are to be cut up int
small pieces, put into vessel OF col,
water, stone jar or porcelain-lined sauce
pan, and very slowly simmeTed for an hou
or two, or until the quantity of water is re
| duced to one-half; strain through fine mus
lin and use warm, but not hot Another size
that usually applied by dyers, is made o
parchment shavings or cuttings, washed
cleaned and simmered slowly like the gloves
one pound of parchment to four quarts O
water boiled TO two quarts and strained
One teacupful of this to quart of water i
enough for silk finishing. Take the board
1T