The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-09-24
HOUSEHOLD HINTS.

Explicit Directions Tor putting Up Peaches
and Tomatoes. If possible, pare and cat up
your peaches the afternoon before thew are
to be canned, ana scatter sugar over them.
If this is done there viii be enough sirup
drained from them to cook them in, and you
will not be obliged 10 use 3 drop Of water.
The quantity OF sugar is in the proportion Oh
half pound OF sugar 10 pound OF the fruit
after 1t IS cut up; but great many cooks do
not weigh the fruit and sugar, but put as
much sugar with the iruit as they would use
the table 10 my own Judgment it is bet
ter TO be lavish with sugar. The great merit
which home. canned peaches have is
that the strip IS rich and the favor
OF the peach is retained. II
the morning drain the srUD OF from
the peaches, put it into your porcelain
kettle, IL your have one; If not, into a bright
tin pan. When this is hot drop in few
peaches at q time; If you are good at
guessing put in enough for one can. remem-
beTing that the peaches viii shrink good
deal in cooking. When they are tender so 8
broom splint will pierce them easily they are
done If you leave the peaches whole, of
course they will require more time 20 cook,
and consequently il may be necesssTv TO ada
little water to the strip. II you have more
than enough 10 Ill q can, or two cans, as the
case may be, do not leave them in the strip
to cook to pieces. but skim them cut, and
after cooking others for the next csnful drop
them back long enough to heat them through.
/ BaYe your cans in perfect order before you
begin 10 cook the reaches, set them into
a can OF warm water, then set it on the
stove and when your fruit is done they will
be so hot that there IS no danger OF their
breaking. Pnt the covers on as sc on as POS
sible, always observing thst the fruit is
| steaming. Do all this calmly; take pride
and find pleasure in it. This is an indis.
pensible part of the directions asked for.
/ To succeed with tomatoes you mast be
ar,1a ~ n
| them and let them stand for fifteen minutes,
I then drain off all the liquor that has col
/ lected boil them an hour and q half. A
great deal Of scum viii rise on them, aud
4 this must all be skinned of. Herein lies
/ the secret of success. This valuable rule
was given to me by neighbor who went on
! year after year plscidly canning tomatoes
! alter every woman on the street had given
/ up in despair. The tomatoes should be put
I into cans Just the same as peaches, and
/ should be kept where it is cool and dark. If
| your store room or cellar is light, get large
| dry goods box and set the cans into it.
Tomato wine used TO flavor soups and
| gragies is made in this way: Take ripe
| fruit, mash and strain it through 3 sieve, let
| it stand in an earthen jar until fermeuta-
ton ceases, then bottle it and cork tightly
| putting wax over the cork This is said to
/ keep long time.
To crystalline plums take one pound of
loaf sugar, dip the Jumps into water, aud
| place them in a kettle Let il boil. SKIM.
ming il carefully, until it candies. Dip tue
| fruit into this while it is very hot, then put
the fruit in a cool room. Stems OF raisins
| and punches OF grapes may De treated
| in the same way. Halves OF pears crystal
| lized are delicious
The high Queen Anne stands are bright
/ ened and their stiffness relieved by having
| scaTfs for the top and the under shelf also.
I ~ rrf- d. r,Ha
| velvet, and on the point OF felt which is be.
/ tween the corners q spray OF embroidered
/ flowers is put The velvet pieces should not
/ be square, but IN the shape OF triangles The
ends Of the scarf are straight, and sTe flo.
4 ished with tasseis ia bright cOlors. The
! velvet is blind-stitched on, and then fancy
| stitches in bTight-c0lOred silk are put sc the
upper edge. The scaris should be lined, as
/ they Will hang much more gracefully They
/ should not be long. but should fall over each
end for about quarter Of yard.
Some ingenious woman has devised the
/ plan OF having her curtain poles turned. OF
/ pine, at carpenters shop, then covering
them herself WITH velvet or velveteeu. or
even with felt. The pole is accurately meas
ured, then the covering IS cut and put on
with glue. IL neatly done this is worthy
/ device. Brass tips are pretty add ton, and
7 the rings should be small brass ones
The ways in which an Omelet can be made
] " vary afe blblcSb WltlOut NUMBER. Inc
omelet with fine herbs is g favOrite with
those people who ike high seasoning Then
the most fastidious delight in On omelet with
I mushl OOms. These OF course, must be chOp-
/ pee, or be broken in fine bits. before they
are mixed with the Omelet; parsley alone,
rubbed very fine imparts q de iOus flavor
to plain Omelet; tomatoes added 10 the
omelet Just before il bardens, those having
Deen already cooked. give en- excellent relish
to IT. later IN the season oysters ch0pred ine
or the Little Neck clam. render an omelst
dish to be longed for and to be eaten with IN
describab!e gusto.
To wax a floor properly we frst clean il
with turpentize. so that not . speck Of dir