The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-07-29
HOUSEHOLD HINTS.

That warm borax water will remove dand-
ruff.
That salt should be eaten with nuts to aid
digestion.
That milk which stands too long makes bit
ter butter.
1t is worth knowing that bag of hot sand
relieves neuralgia.
That il rests you in sewing to change your
position frequently.
That rusty fiatirons should be rubbed over
with beeswax and lard
That hot, strong lemonade taken at bed
time will break up a bad cold.
That tough meat is made tender by lying
q few minutes in vinegar water.
That a little soda water will relieve sick
headache caused by indigestion.
That a cup of hot water drank before meals
will prevent nausea and dyspepsia.
That a cup of strong coffee will remove
the odOr of onions from the breath.
That well-ventilated bedrooms will pre-
vent morning headaches and lassitude.
That consumptive night-sweats may be ar
rested by sponging the body nightly in salt
water.
That one in a faint should be laid fiat on
his back, then loosen his clothes and let him
alone.
comfortable by frequent spOnging off with
soda water.
That cold tea should be saved for your vim
egar barrel. 1t sours easily and gives color
and flavor
That to beat the whites of eggs quickly,
add a pinch of salt. Salt cOOls, and cold eggs
froth rapidly.
That the hair may he kept from falling out
after illness by a frequent application 10 the
scalp of sage tea.
That you can take out spots from wash
goods by rubbing them with the yolk of eggs
before washing.
That white spots upon vanished furniture
will disappear if YOU hold a hot plate from
the stove over them.
Cucumber Salad.-A refreshing variety of
salad, to be eaten alone with cold meats, is
made of cucumbers and onions. The cucum-
bers are TO be pared and then sliced cross
wise as thinly as possible; one or two large
onions are sliced in the same manner and
mixed with the sliced cucumbers, and the
whole put into salt water; this in a short
time extracts the Juice Now drain them and
dish; they are TO be well peppered and about
half covered with good wine or cider vine
gar a little olive oil may be added if liked.
| This salad may also be frozen and served
with boiled fish.
! Lemon Ice Cream.-Take four quarts of
| the richest kind of cream, which has not the
slightest quantity of milk in it. To every
quart of this cream add the essential oil of
| one lemon as you have it in the sugar as
above directed, half a pound of finely pull
| verified white sugar and two newly laid eggs.
| Mix well together in porcelain lined icing
| basin. Place on the fire, stirring constantly,
until the cream has reached the boiling point.
| Do not allow il 10 boil. As soon as it has
| reached the boiling point take it off immedi-
| ately and strain through a hair sieve. When
| il has become cool pour into the freezing can
| and freeze When the cream is frozen, and
before you begin working it with the spatula,
| to every quart of cream add the juice of one
| lemon. Observe that while the zest of the
rind of the lemon is to be worked into the
| mixture at the outset the Juice of the pulp is
| not to be added till the cream is frozen. 1t
| is essential that you be very particular about
| this. The reason is that if you add the juice
before the mixture is frozen it is apt to cur
\ die the cream.