The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-10-01
HOUSEHOLD HINTS.

Canned Pears (by request).-OVer two
pounds of pears pour just enough boiling
water to cook them nicely. When soft add
one pound of sugar. Boil i've minutes and
seal up tightly.
Steamed Apple Pudding.-Pare and slice
enough tart apples to ill pudding-dish. II
the apples are tender they will cook as
soon as the crust, but they must be put
on il time to be hot when the crust is ready
so it can go right 10 cooking. For the crust
use one pint OF -four, and half even table
spoon of butter or fresh sweet lard, not
melted but pressed into the spoon, one and a
half even teaspoons of baking powder and
little salt. Mix the baking powder and salt
thoroughly through the -four and sift, then
rub the butter into it, and use sweet milk
to wet it with, stirring with a spoon. Roll 1T
into soft mass with the spoon, then turn it
on to the molding board, and roll it out with
a rolling.pin till it will Just cover the pud-
ding dish, making hole IN the middle to
let out the steam from the apples. 1t viii
require not less than balf-hour to cook, but
the time will depend on the thickness of the
crust. If il is an inch thick it will require
three-Quarters Of an hour. III soda and
cream tartar are more convenient than bak-
ing powder, use a generous half of an even
teaspooniul of soda aud one and half of
cream tartar. The soda must be pulveriZed
as fine as -four aud mixed through the -four
with the cream tartar. Butter and sugar are
to be eaten with it, and some like milk also.
Ii one has no steamer the pudding can be
baked, but the apples must be cooked in a
kettle and poured boiling hot into the pud-
ding dish when the crust is ready, unless
they are unusually tender. The pudding
will not require longer than half hour to
bake.
New Method of Preserving Grapes.-A
Paris horticultural inrrnal riuaa a rarO-
cess for preserving grapes fresh for sey eral
months that is worth trying. 1t is an im-
pTovement on the process now so extern
sively employed in France, by which the
stems are immersed in bottles of water to
prevent shriveling. The inventor OF the
process is nurseyman of Villers. He de-
scribes it as follows: Toward the end OF
October ] cut the shoot with the clusters at
tached, sharpen the lower end to point aud
stick il into a potato. / spread the punches
out on straw or dry hay, so that they shall
not touch each each other. Thus prepared,
these shoots keep quite IS well as if the
shoots with the punches attached were 10
inserted IN bottles filled with water. 1t is
probably essential that the grapes be placed
in a dry, cool room.
To Clean Decanters.-Cut strips of coarse
brown paper and put good many Of them
| into the decanter TO be cleaned with cle4I
| cold water. Tea leaves can De used in the
same way.
Plain white towels may be made orna
mental by placing two ows of drawn work
at each end The work may be fastened
| with red or blue or with white. The white
| gives q little nicer look to the towel than
the cOlored. Overcast the edges just above
| the fringe.
To make apple Jelly, take red-skinned ap
| pies, wipe clean and cut into quarters, bu
| do not peel them. To each pound OF fruit
put three pints OF cold water; then boil rap
| idly for thirty minutes. Strain, and to ev
| ery pint of Juice allow one pound of loa
sugar; return to the pan, and again boil rap
| idly for thirty minutes.
Picked Apples.-Pare peck of sweet ap
! Piles, but leave them whole; take tire,
| pounds of brown sugar, two quarts of vine
! gar, one-half ounce each OF cinnamon anC
cloves; mix together, boil part of the apple!
! till they are tender, but not broken. Their
take them out; beat the remainder of tint
| vinegar and sugar well together and pou
over them. Seal up the bottles till wanted
! That plush may be cleaned is fact of in
terest: children's plush coats that haYe be
| come soileo on the front can be softly ant
delicately spOnged with little borax ant
water without injury; a teaspoonful of pow
pered borax to nearly quart of water is th'
proper proportion; use very soft sponge
| and, by the way, a sponge may be softenet
-
| and rinse it in several waters: if not softenei
sufficiently repeat the boiling and rinsinl
process.
A little soda well as salt is recommends
| to boil with cabbage and effects the havo
| agreeably. For one head of cabbage take
pinch of soda equal in bulk to good sizes
| pea.
Lemon juice, instead OF cream in tea
makes refreshing drink.
A drink that is truly refreshing for on
suffering nom sore throat or cold is made b
| pouring a quart of boiling water over a care
fully washed handful of Irish moss. Let
stand until the water is cool, then strai
through muslin rag; add sugar and lemOl
Juice with few thin slices of lemon, unit
| il is about like mild lemonade; little cir
namon is considered an addition by sonl
people.
Cucumber Catsup.-Grate large cucuu
bers before they begin to turn yellow; drai
out the Juice and put the pulp through
seye to remove the large seeds; fill bottl
half full of the pulp, discarding the juic
and add the same quantity of ten per cen
vinegar; cork tightly. When used add pei
per and salt; salt kills the vinegar il put i
when made.
Hints About Squashes.-The crook-nec
squashes are not as wateTy as the roun
ones. Select thoseIthat are tender. If the
are not too old you can cut through the ski
with your nail. Wash them and cut thee
in slices about a half inch thick, and la
them on cloth in steamer. When the
are tender turn them out into a hot dish an
butter taste. II the skins and seeds are nt
tender enough to eat, rub the squash throug
a colander.