The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-11-01


cushion covers, and, indeed, all articles suitable
for painting, may have colored designs which
have the beauty of water colors, with the addi
tlonal advantage that when the things become
soiled they may be ceansed.
For crystallizing grasses or cut flowers you
need solution of alum dissolved in pan of
boiling water-aS much alum as the water will
take up. When it cools sufficiently dip in your
flowers and lay them across two pieces of string
which you easily fasten through the handles
of the dishpan. If they have not taken up
sufficient of the alum to be covered with crystal
when dry, dip them again.
A room is badly furnished if the first thing
that strikes person upon entering it is the
carpet, and modern taste is so far educated that
In disappointed homes one is seldom called
upon TO admire parterre of brilliant flowers
upon the drawing-room carpets or to tread upon
trees whose branches shelter humming birds
The aesthetic movement has had one good result
in modifying scarlets and green's.
Pipe clay otherwise called Delaware clay, and
water mixed together into paste and spread
over dingy boards will make them quite white if
left to dry and stand for little time. Another
way is to take five parts of potters clay to
part each of pearlash and soft soap; mix as a
paste with boiling water, lay it on the boards
quite hot. leave it to dry over night aud then
scour it off with soap and sand in the morning.
The following is Mr.. P. r. Barnum's recipe for
preparing pigs feet: Wrap each foot in cotton
bandage wound around it two or three times
and cord it with Irvine. When all the feet are
ready, plunge them in boiling water and boil
them for four hours. Let them remain in the
bandages until they needed to fry, boil or
pickle. The skin will hold together while cook
ing, and when eaten they will be tender and
delicate possible.
An East Indian fashion of serving cold fowl is
as follows: Cut three or four onions and one
large tart apple into slices and fry in butter
Then add two tablespoonfuls of vinegar one
ounce of -four. two Of butter. one of curry
powder. a little nutmeg, pepper and salt. Have
ready about pint of gravy made from the
bones and trimmings of the fowl. Put this with
the other ingredients and let them stew for h alf
or three quarters of an hour. Then add the fowl
and let it all boil up once.
Sweet apples make nice pickle: indeed
many housekeepers think that for sweet pickle
they cannot be excelled. They are simply made:
Pare over and quarter the apples; boil them nm
til you can pierce them easily; make syrup of
vinegar and sugar. in the proportion of quart
OF vinegar to pound of sugar. when we'll boiled
put In the apples cook few minutes then put
into jars and cover closely; if you like, You may
spice the syrup and stick two whole cloves into
each quarter of apple. The Glove gives an ex-
celent flavor.
simple way Of splicing vinegar is as follows:
Take three pounds of sugar, two ounces Of mace
two ounces of Cloves two ounces of pepper, two
ounces of allspice, two ounces of turmerc. two
in small pieces, two ounces of ground mustard
Mix the spices, put them II small bags of thin
but strong muslin, lay them in three gallon
crock with a small mouth put in the sugar and
fill the crock with the best cider vinegar. Keep
closely covered, and for whatever purpose
you may desire
Very few people make good chocolate It is q
waste of time to crate it, and it hurts the taste
1t IS not necessary even to break it. Put it in a
bowl, set on the back Of the range or over the
teal Zaff xr;ft hale
added and let it melt Then stir till a smooth
paste Have equal quantities of milk and water
in an open saucepan. When boiling hard, add
gradually the paste and boil five minutes STIR
ring all the time Sweeten while boiling. Serve
as soon as possible. with spoonful of whipped
cream on the top of each cupful, and you have a
drink fit for the gods.
For orange snow take four large sweet
ORANGES juice of all and grated peel of one; Juice
and half the grated peel of one lemon; one pack
age Of geatine soaked in cup or cold water:
whites of four eggs whipped stiff; one large cup
OF powdered sugar; one pint boiling water. Mix
juice and peel of the fruit with the soaked CELIA
tine; add the sugar. stir up well and let stand an
hour. Then pour on the boiling water and stir
until clear. Strain through coarse cloth. press
ing and wringing it hard. When quite cold
whip into the frothed whites gradually until
thick and white. Put into wet mold for eight
hours.
Lemon rice is pretty supper DISH Boil half
d tcdCuplul OIL TlC6 In a plDt or milk with
to taste, until 1T is SOFT then put it in basin of
earthenware blanc-mange mold and leave it until
cold. Peel lemon very thckly, cut the peel
into shreds about half an inch in length put into
little water. boil them up, and throw the water
away; then pour about teacupful of fresh
water upon them; squeeze and strain the mice
of the lemon, add to it two ounces of white sugar
and then pour on the water and shreds of peel:
let it stew gently on the fire for half an hour
When cold it will be sirup Having turned the
iallipd rice into q glass 5iSh he o.,
ually over the rice, taking the little shreds
OF peel are equally distributed over the whole
housekeeper recommends stuffed beefsteak
prepared as follows an excellent breakfast dish
for small family: Take good slice of steak
about one pound, cut In one piece and pretty
thick; then prepare breakfast cupful of grated
bread or hard scraps of bread. and pour over
them as much hot milk or water as will lust soak
them; if too moist, squeeze out as much as DOS
sibe, Beat it up with a fork to break any Jumps
then add one large tablespoonful of suet ehopped
finely, one tablespoonful Of parsley chopped up.
one small onion chopped, half a teaspoonfuI of
salt, little pepper, and mix all we'll together:
use a little flour to mix 1T into large ball Roll
it up in the steak, and tie it into nice round
shape with string. Dust all over the outside
with -four. Put into small stew pan one table
spoonful of dripping. and let it get quite melted:
put in the steak, and fry it ali around carefully
till the outside is quite brown, then put in a very
little water, perhaps half teacupful and cover
down the lid; let it stew very slowly, turning it
over often; add from time to time little water
Let it cook hour and then take off the string
and serve with the gravy over it.
Art interchange: The favorite for chair
sachets looks like the purse shaped party bags,
to be carried on the arm when going to party
to hold the dancing shoes and toilet articles 1t
is slip about thirty-two inches long and twelve
inches wide the sachet should be composed first
of thin muslin, then covered with deicatelv-
tinted surah silk or soft silesa say in rose-pink:
stuff but not very full, with down or feathers
Between the muslin and the silk silesia sprinkle
| the sachet powders, orris root, powdered, makes
an excellent perfume, when the first rather rank
odor goes off. and is quite lasting. Next make
slip of some diaphanous texture, such rs millers
boiling cloth, if the sachet is for drawing-room
use and will not be exposed to everyday dust