The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-12-06
HINTS FOR THE HOUSEHOLD.

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mix with the white of an egg.
If the oven is too hot when baking, place q
small dish of cold water in it.
Cold tea is the best liquid for cleaning warm
nished paint, window panes and mirrors.
In washing tumblers that have had milk in
them, you should always rinse them out of clear,
cold water first
Salmon salad is made of one can of salmon
and the white part of a large bunch of celery
chopped fine. and well-mixed, with mayonnaise
dressing.
A saucer of sifted ashes should always be
standing at hand to clean unyarnished paint
That has become badly smoked. 1t is better
than soap.
Doyleys for finger bowls are made of fine
linen with inch-wide hem-stitched hens. The
designs. to suit the individual fancy, are en-
broidered with etching silks in Kensington
stitch.
All sorts of fancy things are used to cover the
top of the p%arlor lamp-chimney and keep out the
dust, including owls, ~big-faced boys. pugs in col
lars, Mr.. Punch. and funny little hats and caps.
These are the things found for idle hands to do.
Pin-cushion and bottle covers may be
made Of scrim, with the threads drawn to form
squares. With shaded silk, take a stitch from
the center of each square to each of it's four cor
ners, and then fill in the intervening spaces in
the same manner; finish with bows of ribbon,
u = ia WV IL
Frlnged edges are prettier.
Never put soap upon glass unless it can be
thoroughly rinsed off, which can never be done
to window-glass. Wash off the specks with warm
tea. and rub the panes dry; then make a paste of
whiting and water, and put a little in the center
of each pane. Take a dry cloth and rub it all
over the glass, then rub it off with a chamois-
skin or flannel, and your glass will shine like
crystal.
Some of the palmer 5 o'clock tea table-cloths
are made of coarse unbleached linen. The large
patterns of such linens are often very graceful
and effective, and. when outlined and worked
with "fast-dye" embroidery silks, the homely
fabrics are beautified almost beyond Identified
ton. Fruit napkins may be made to match, and
thus a pretty effect given to the tea table with
comparatively little expense.
For orange pudding peel and slice three or four
oranges and lay in a pudding dish, with one third
cup Of sugar. Make a boiled custard of one pint
of milk, the yolks of three eggs, one spoonful Of
corn starch and one-third cup of sugar; when
cold, pour over the oranges. Beat the whites of
the three eggs to a stiff froth, with one-third cup
pulverized sugar, and pour over and set in the
oven a few minutes to brown. To be eaten cold.
To make marshmallows, dissolve one-half
pound gum-arabic in one pint of water; strain
and add one-half pound white sugar, and place
over the fire, stirring constantly until the syrup
is dissolved and of the consistency of honey;
then add gradually the whites of four eggs, well
beaten. Stir the mixture until it becomes some
what thin and does not adhere to the fingers.
Flavor to taste. and pour all into a pan slightly
busted with powdered starch; when cool divide
into small squares.
To prepare creamed oysters, take a pint of
cream, one quart Of oysters, a small piece of
onion, a very small piece of mace, a tablespoonful
of flour, and salt and pepper to taste. Let the
cream, with the onion and mace, come to a boil.
Mix -four with a little cold milk or cream, and
stir INTO the boiling cream. Let the oysters
come to a boil in their own liquor, and skim
carefully. Drain off all the liquor, and turn the
oysters into the cream. Skim out the mace and
onions, and serve.
To make cream cheese stir a little salt into q
pan of 'loppered" cream. Pour into a linen bag
and let it drain three day, changing the bag
every day. Then pack into a wooden cup or
mold with holes in the bottom, and press two
hours. Wet the mold with cold water before
putting in the cream curd. Wrapped in soft
white paper-two or three folds of tissue paper
will do-to exclude the air, they will keep in a
cool place for a week. This is the cheese sold
in this country under the name of Neufchatel.
A pretty little Christmas gift is a Irvine bag.
Take some shaded purse twist and crochet a
small bag of suitable dimensions for holding a
bail of fancy cord. Run a narrow ribbon in the
meshes at the tip of the bag, and tie in a bow,
having a corresponding bow at the bot
tom. Tack a ribbon to other side of bag, and
finish with a bow at the top to hang it up by.
The end of the cord must be drawn through the
bottom of the bag, and a very mail pair of
scissors attached to a narrow ribbon may be
fastened also to it.
Try this way of making orange jelly cakes:
To two cups of -four and two cups of powdered
sugar add one-half cup Of cold water and the
beaten yolks of five eggs, beat four of the whites
to a stiff froth and add also the grated peel and
juice of one nice orange; lastly, add one tea
spoonful OF baking powder. Bake in jelly tins.
To make jelly for the above, beat the white of
tho rovoo ipi,,n 400 fa-o frnfb. oal fno ~.-. &.1J
very stiff, also the grated peel and juice of one
orange; spread the cake between the layers
with this and dust powdered sugar over top.
Umbrellas will last far longer if when wet they
are placed handle downward to dry. The moist.
ure falls from the edges of the frame and the
fabric dries uniformly. If stood handle upward,
which is commonly the case, the top of the UNI
brella holds the moisture. owing to the lining
underneath the ring, and therefore takes q longer
time to dry, thus %injuring the silk or other fabric
with which it Is covered. This is the prime
cause of the top of the umbrella wearing out
sooner than the other part. Umbrella cases. too.
are responsible for the rapid wear of the silk or
cloth.
A nice plum pudding is made after the follow
ing recipe: Take half a pound each of suet.
chopped fine, bread crumbs, -four and brown
sugar, with one pound of raisins, seeded and
cut, one pound of currants, and one quarter
pound of citron. Beat the yolks of six eggs, one
at a time, we'll into the sugar, adding two tea
spoonfuls of ginger and cinnamon, one teaspoon
full of salt and allspice, and half a teaspoonful of
cloves; one grated nutmeg and one gill Of brandy
in one pint of milk. Mix the flour. after sitting
well, into the bread crumbs, and mixing with
the suet and fruit, add the sugar and yolks; beat
all we'll, and lastly the whites of the eggs beaten
to a stiff froth. This pudding is exceedingly
nice.
Of graham gems the ca terer says: "The best
graham flour is made from white winter wheat;
the spring wheat, Mediterranean and red wheats
yield an inferior -four. The eem-pan must be
of cast iron, and the cups usually ten in num-
Der, of the shape of half an egg. Take ore cup
of graham -four, one and one-half cups of wa
tor; salt to the taste. Beat rapidly till as light as
possible. Meanwhile, set the gem pan on the
stove or range, heat it kissing hot, fill the cups
They should be well done, light, brown and crisp
in twenty-five to thirty minutes. They are
sometimes made with eggs, milk, butter, yeast,
baking powder, etc, but the true graham gem