The Indiana State sentinel., 1885-06-10

ard cover. 1t will pay for itself over and
over in lessening the cleaning OF the shelf
upon which brushes and blacking are usually
kept, and it will be found, also, that more
attention will be given to the stoves where
the necessary means are go easily carried
about from room to room.
Cdld fowl left over from dinner may help
to make an excellent side dish. Cut IL into
rather small pieces, put large lump of but
ter into q saucepan, and brown the meat IN
that; sprinkle pepper and salt and some
-four over It. and when the meat IL brown
add half q pint of stock, vhich need NOT be
very rich TO be good, and a pint of peas
Canned ones); heat 10 the boiling point and
then seTve. Mushrooms may be used in
place of peas, End the proportions given
above may be regulated by the quantity of
fowl which you nave.
An excellent breakfast cake is made b7
taking large cupfol of bread dough and
adding email cupful of sugar and n lumD
of butter about the siZs OF half an egg; mix
them WELL and let this rise sll night; in the
morDiDg roll it out into fiat cake snd put
it into tin cut apples into slices, not too
thin, and cover the top OF the cake with
them, pressing them down into il as tar as
possible, so that the top OF the cake will be
nearly smooth; then take half cupful OF
sugar, with water Ell ough to dissolve it, and
with cinnamon for fiavoring; let this come
to boil, and then pour over the cake; bake
IN quick oven. 1t is nice warm or cold.
Ginger wsfers are made OF half pound
o. -four, half pound OF brown sugar, a
quarter of pound of butter, one desert.
spoonful Of allspice. two of ground ginger,
the peel OF half lemon, grated, aud the
Juice OF the lemon; mix these together.
then add enough moIssses to make o sort OF
thick paste; heat il thoroughly aud vigor-
ousIy. Butter large tins or the dripping
pan, and spread the paste upon them, as it
should be as thin ss possible and yet be per-
fectlY even and smooth. Bske in N der
ate oven. When it is done draw the tins to
the even door, and, before il cooks at all,
with a sharp. pointed knife cut the cake into
pieces about four inches square.
A wholesome dish for dessert is made by
soaking half pint of tspioca all night in q
little more than half pint of cold water.
Put think layer of canned peaches in the
bottom Of a pudding dish, leaving out the
sirup; sprinkle sugar over the peaches, and
then put into the oven to become hot; and
halt pint of the peach sirup to the tspioca,
half a teaspOonful of sugar and as much
wster as is needed to thin the tspioca; let
this boil until it is perfectly clear, then pour
over the peaches and bake for half an hour.
When cold serve with sugar aud cream.
A pretty scent sschet is made of piece OF
bristol board about twelve inches long and
sIebt wide; In the center OF this is pasted q
little fat cushion about eight inches long
and four wide; this is covered with pink
satin. a pretty decoration for this is the
figure Of a milkuaid painted upon il ; then
put spray of flowers On. the card, bsgin-
ming at the bottom and letting it come up
the sides of the card and around il SO that
the spray shall end over the milkmed 8
bsaa on the satin. This may be hung on the
w.U beside the toilet table, and dispense
sweetness through the room.