The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-03-04
HOUSEHOLD HINTS.


West Indian Pepper Pot.-Half pint of
cassaIeep, two quarts OF water, one tender
young chicken, two pounds OF pork steak,
one pound and half of corned pork, one
onion, one sprig of thyme, Que large spoon
full OF Chill peppers, and salt TO taste. Put
the cassareep into a saucepan together with
the water. Cut the chicken into joints and
pieces and fry them brown. Fry the pork
steak and cut IL into small pieces. Boil the
corned pork and cut that up also. Now put
all the meat into the saucepan with the cas-
saTeep, adding the onion (sliced), the thyme,
the Chilli peppers and the salt. Now set the
saucepan where the contents may simmer
until the neat seems TO have become well
mixed with the cassareep. 1t is then ready
to serve. IL the pepper pot be thoro 1ghly
heated once day, and enough be prepared
st first, it will last for long time. After
some days the meat will become so saturated
with the csssareep aud tender that it will
fall from the bones, then the pepper pot is
considered to be in prime condition. Should
the meat all be eaten aud enough gravy re-
mains, more meat may be added. il cooked
as above directed.-Ca.erer
Fun mery-SCald one qua t of fresh milk
in q TIN pail place d in kettle Of boiling
water, and add to it the gIated peel OF large
lemon. three tablespoonfuls OF white sugar
and four eggs beaten TO a stiff froth. SIR
very Japicly for five or six minutes, so that
the eggs Will thlcken the milk, but not cur
die it. Then place the pail in a tal of ice.
CO Id water, Id stir for few minutes aad
strain into a dish. Have two ounces of
gelatire soaking in pint of cold Ha'er for
half an hour, and then set it over the fire 20
| boil and add one teacupfdI OF white sUaSr
and the juice Of the lemsn, and boil until
the gelatine is dissolved Strain it through
| q jelly-strainer, and set il upon ice to coil,
and then beat it With al egg beaten TO a
froth. Add the custard, little at time
beating it continually-and when it is al
| beaten in pour over il glassful Of white
wine and beat together rapidly. Fill two
molds which have been wet with ice.ws'er
with the fummery, and place on ice for use
the following day. 1t can be served with
whipped cream saUce, or eaten with pre-.
served stra Sberries or peaches.
Ny Grandnother's Suet Pudding.-I think
see the old lady, although fifty years have
elapsed, addressing, with her arms akimbo,
| Dinsh in the kitchen. in this wise: mix
six ounces of finely chopped beef suet with
pound OF sifted flour and teaspoOnful of
salt. Then, DiDah roll the suet with the
paste and blend it we'll with the -four for
fifteen minutes, and will beat up separate
| ly the whites and yOlks OF two eggs, which,
after you have finished, / will mix lightly
into the mass of dough. Then you will tie
| 1t up in a clean, Toured pudding cloth very
loosely. This will allow the materials to
swell, and the boiling water, peIcolating
| through the cloth, will dissolve and carry
| away the supeTf1uous fat and leave the pud-
ding light and digestible. Mind and follow
| these directions, Dinah, and let the pudding
boil one hour and bali. ] will make p
| sauce; hot one with plenty of brandy"
Very often, to please NV grandfather, the
good old lady would add to the pudding a
half pound of stoned raisins and a like
! quantity of Zante currants. This made it,
however, almost as rich as plum pudding
Caterer.
If you dip your broom in clean hot suds
once a week, then shake it till it is almost
dry, and then hand il up or stand it with
the handdle down, it will last twics as long
as it would without this operation.
If ones complexion is rough, bran water
IS the most softening wash known. Put a
handful of wheat bran in a rag dip in tepid
water and wash with il. The skin will soon
become soft as satin.
Ginger Soaps For ginger snaps take one
| quart of molasses, one pound of brown
sugar, one pound of lard quarter OF pound
OF ground ginger, two ounces of CHINA mon,
enc ounce OF soda. one gill of water and four
pounds of sifted -four.
Coffee grounds make highly successful
filing for a pin cushion. They must be
dried perfectly before using. Put them in a
bag and hang behind the kitchen stove till
you have enough that are dry to ill the
cushion. They 90 not gather moisture, and
|
When your red table cloth is too much
worn in 81 OTIS to use any longer on the
table cut the good parts ia he shape OF
napkins; fringe them out for about an inch
If inclined to ravel easily overcast them,
and it will be many long day bsfore any
member OF your family will discover that
tcey are not regular 'boughten" fruit nap.
kins.
Ground R'cs Burs. Stake q larter pound
| N hnffor 10 ali q
quarter pound of caster sugar, q quarter
pound ground rice and one half pound oil
-four, taking care to throw IN The rice after
the sugar, or it will not mix properly.
Then add two eggs and enough milk TO
| make the mixture into thick batter Di.
vide into moderate sized buns, and bake
twenty minutes in quick oven.
Boiled Chicken.-Stuff the chicken as fol-
roasting. A good dressing is made by chop.
ping half pint of oysters aud mixing them
with bread crumbs. butter, pepper, salt
thyme and wet with milk or water. Basic
about the chicken thin cloth. the inside oil
which has been dredged with -four, and put
it to boil in cold water with teaspoonful oil
salt in it. Skim while boiling. For q mod.
erate-sized chicken an hour and a half or two
hours will be sufficient Serve with oyster
sauce or egg-sauce, as you prefer.
To take fat off soups, gravies, jellies, etc.
thoroughly wet cloth, such as glass cloth
with cold water, and pour the stock through
it; every particle of fat remains in the cloth
and your stock is as free from fat as if it had
been allowed to get cold and the fat removed
in cake. This hint will be found very use
full, especially where beef tea, soup or jelly
has to be prepared for invalids, which 1!
often needed in a hurry. The fat can be
melted and clarified, and is quite as good
when removed from the cloth as IL taken of
in q cake. For this information we are in.
debted to a lady friend IN Scotland; having
tried and proved its perfect success, we gladly
impart the information to our readers.