The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-12-24

BuOOlDg, IL u1due Dy StcWAuS untCo III just
enough water 70 cover them; let them SIM
mer for three quarters of an hour, then IL
the dates are soft rub them through
colander, beat it until it is light, add water
if il il needed to thin II, let 10 come to a
boil. II You have saved the juice OF fruit
when canning it, use this instead OF water
to thin the cauce. The Juice OF currezts is
especially appetiEing.
A cream pie made after this rule "a an inn
provement upon the old-time so-called
cream pie: Make rich custard; If possible
use cream, but il not use rich milk and
some cream with it; bake this in q puff
paste; while il IL baking whip coffee
cupful of thick, sweet cream till 1t is as light
as can be, and when the pie is taken from
the oven put the whipped cream on the top.
Fruit loaf made 81 bread dough is very
nice, After the dough has risen the first
time take pjecs about the size you would
need for a loaf Of bread; roll this ont on the
kneading bOad until IL is not more than an
inch thick: "a this spread any kind OF fruit
that you ctoosee.English currants. chopped
raisins. sswed hgs or jam may any of them
be used sprinkle little powdered sugar
over the fruit, and put some little Jumps OF
butte here and there on it, spread the
dou5h with butter before putting the fruit
OMIT Roll 1t up very tightly into loaf,
lee il rise, and bake it in a hot oven. Cat it
N thick slices when done. This may take
the form of a plain pudding; in this case it
must be served hot, with sauce. The sauce
should be rich and highly seasoned, and the
pudding must be cut ia thin slices, and the
sauce should be very hot SO that it Will pen
crate, and soften the crust.
Cinnamon rolls srs made by taking the
dough Just as in the fruit loaf. Spread the
roll with butter and sprinkle cinnamon and
sugar over it: roll it up tightly; then cut off
strips as if you were making biscuit; ont
them into the bsking-tIns, put little lump
OF bntter on the top of each one and eprin-
ke sugar and cinnamon on each; let them
rise until light, then bake quickly. These
are especially nice for tea.
Arrow-root sauce for bread or rice pud-
dmgs is made of two spoonfuls Of srrow-root,
the juice of one lemon, q little grated nut
meg, half pint OF water, aud sugar to the
taste. Wet the arrow root with the water,
stir it until it is smooth, add the other in
gradients and let all come to boil. a little
wine is an agreeable addition.
A novelty in the shape of pin-cushiou is
made in the form OF Work-bsg. 1t is nearly
square. It is faced with PINK silk, the Cow
eTing being Of olive plush. Ga the upper
side Is spray of flowers in arrasene en-
broidery-just rose and buds or some SINH
lar simple design. The bag is shirred, and a
pink bow put on over the shirriug rnis
may hang beside the toilet table or lie upon
the dressing case. 1t is pretty ornament
ornamental cushions.
The vels best way to fry pan.fsh, and the
way adopeeo by fishermen and cooks, is TO
first fry Home t.. slices OF salt PORK; il is of
no consequ nee whether you like pork or
not, fish mu5t be fried in lard anyway. aud
| the fat obtained from the salt pork is of the
best quality. Take the pork out when fried
! crisp, leave the frying-pan over the fire to
keep hot. Then, after carefully dressing the
| fish, roll them in Indian meal, put thsm
| into the hot lat; turn with care when one
| side is Drowned and you will have no more
| trouble about their falling in pieces. Tais
| is the best way; Dut If you have no pork, or
prefer 10 use lard use it, but do not neglect
! 10 roll the fish in meal.
The following recipe for Savoy cake is
| found in an old English cook book; the cake
| is delicious: The weight Of four eggs in
| pounded loaf-sugar, the weight of seven in
| -four, little grated lemon peel or almond
| extract for tlsvOring. Break the seven eggs,
| putting the whites into one bowl and the
| yeIks into another. Beat the yelks very
| light, and mix the sugar with them and the
fsvoring; beat them well together then
| add the whites. watch have been beaten 10
| roth. Put the flour in by degrees, and
after it is all stirred in keep on beating the
| dough for at least fifteen minutes. The cake
should be baked in loaf, and it will require
| from one hour and quarter to one hour and
half for IL to bake. 1t has become the Gus
4 tom of late to bake almost all cakes in Il
| layer, and the delicious loaf-cake of ouI
| childhood has almost entirely disappeared
| IL takes less time and thought TO make q
layer cake, and there Is danger that genu
inc loaf ceke making will become lost art
An innovation in. puddings is to add ap
| pies Or peaches to the mix ture called "cot
| tage pudding" The fruit should be sliced
| so IL will become soft in the short time re
| quiTed to bake the pudding.
| Lemon buns are made of one-quarter of q
pound of butter, half pound Of sugar, one
pound OF flour, four eggs, half a teacspful o.
sweet milk, two tesspOOnfuls of baking DOW
der, add lemon extract to your taste; cur
rants, also, If you choose. Bake in q mod
crate oven.
4 A lovely lambrequin for a long shelf il
| made OF dark crimson felt. 1t is finished OF
the edge with handsome fringe, and on on,
side is large bunch of yellow daisies anC
some wild roses. The effect is surprisingl,
pretty, and il does not take great deal O
time to do it.
A pretty case to hold cabinet photographs
and which is intended to lie on the table. i,
made of plush folded like book; it is LINED
and has body given 70 1t by having on
| thickness of wadding b. ween the lining anC
| the outside; the plush is folded over 81 TIT
side and form q sort of pocket, which hold
the pictures in place; il may be ornaments,
pomegranate snd leaves; or it may hsv
the initials OF the owner in silver letter
| upon Ii.
| a pretty wool basket for a sitting-roou
may be made of an old market basket, wit
the top removed, the old pieces out out, tn
remainder covered with gold 7arnish; tn
edges are bound with crimson velvet, and
| ribbon bow ornaments the handle.
Molasses puffs are easily made, and mic
when eaten hot. One cupful OF sugar, one
half cupfnl of butter, one cupful of moiasses
one egg, one tablespoonful of ginger, on
tesspoonful OF soda, one cupful of hot water
four cuptuls of -four and pint of salt. Bak
in gem pans.
Avoid Poison Perfumes Various cases o
| poisoning from the use OF perfumes hsv
| been reported in recent English Journals
In one instance q little girl had bough
some heliotrope perfume at bazaar, an(
had applied it on her face. This caused
vascular eruption, swelling, itching, and
in fact, erysipelas, which lasted for som
time. The scent was made with some prod
ucts OF coal tar, and not with the odorifer
Gus principles OF plants, thus acquiring ii
irritating properties.
Danish Pudding or Fruit Tapioca. Three
quarters of CUP of pearl tspioca, q pin
and half Of boiling water, one saltspoonfu
. | Of salt OuQ rtor ~ 0up If urxoar Nd half