The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-05-03
HINTS FOR THE HOME.

cnerlsneo scotch traditions, pronounces oat-
meal unfit for human beings to eat So far
from being wholesome it is, he says the most
indigestible of food and a dyspepsia breeder,
| and as proof of his statement declares that the
Scotch are the most dyspeptic race of people on
| earth. Those persons who have concealed dis
| taste for this universal breakfast dish, either
| through timid dislike of running counter to
| popular opinion or from wish to avoid the
/ inevitable food of argument sure to overwhem
the objector-such persons viii hail this French
pronunciamento with delight. With the new
| found courage of their convictions they will
point to Carlyle, who lived for eighty years mainly
on a diet of oatmeal mush, if one may judge
by the "Lives and Letters of himself and Jane"
but whose life was one ng-drawn-out misery
from disordered stomach. Others who regu-
late their fare according to fashion, and who
have eaten oatmeal dutifully and faithfully,
serene in the belief that it was healthfu because
foodreformers have said so, will be sadly un-
settled Individuals not embraced in these two
classes have not needed the opinion of any ply
stefan to enable them to decide upon the merits
of any article Of food, and will proceed to take
their nourishment' as usual, undisturbed by out
side disputes. If they find oatmeal palatable
| they viii eat it, If, like Emerson they like pie
for breakfast they will boldly partake of it, un-
moved by the horror of surrounding dyspeptics.
| If the glass of milk or sticky graham gem"
| recommended as lust what they need" is
| found to disturb the internal economy, they
| will avoid them. but if lobster salad at
| midnight is discovered to be toothsome and
sleep-producing they will attack it without fear.
Nc+biprr &c +r,1a fho cauip hot
mans meat is anothers poison. In the matter
| of food each must be law unto himself in
great measure. The refusal to accept a dish
| merely because others find it good, and the exer
else of a little independence and common sense
in such directions would many times save url-
| pleasant consequences The main object of the
good cook and purveyor for himself and others
should be to select the best materials for such
food as ne does prepare, and to prepare it after
the best methods he can learn devise The
good housekeeper is continually on the alert to
improve upon the methods long in vogue, for
the science of cooking is one which is never com
pletely learned
To spoil steak, fry it.
Cut warm bread or cake with a warm knife.
few drops of oil of cloves on bit of cotton
will relieve toothache.
To prevent the under piecrust from soaking
glaze it with beaten egg.
A tablespoonful of vinegar in the pot will
make tough meat or chicken tender
Some one says that glycerine will remove cof-
fee and other stains from white or coored goods.
If you wish to pour boiling hot liquid into a
| glass jar or tumbler it can be safely done by
| first putting spoon In the dish.
| Sulphur matches placed in flower pots, the sui
do hAow~
| worms which are SO fatal to house plants
| A Florida paper, anticipating 'f1y,time" says
that if string be stretched the ceiling-of
room the flies will light upon it instead of upon
| the walls.
| A use has been discovered for Italian wine bot
ties, which, being painted in different shades of
! gold and with satin ribbon tied about the neck
| are used to contain cologne.
When you are about to make corn Starch
pudding, melt lump os butter in the pudding
kettle or pan, before putting the pudding into
| it, There will then be no danger of the milk be-
coming scorched with ordinary care at least
For square hail. or dining room in a eoun-
| try house, dado of colored mating is very eff
fectiye 1t should be surmounted by shelf, on
which may be arrayed any ceramic treasures in
the way of plates, cups vases and the like.
A pretty tidy is made by sewing alternate
rows of coored ribbon and oriental lace on a
strip of coarse white net. full frill of lace
finishes it, and the strip is then drawn closely to-
gether in the center and tied with narrow rib
bon.
The fat of chickens is said by cake-maker of
great experience to be superior to the finest but
ter for making the most delicate cake If the
fat of boiled chickens is to be used cook them
without salt and there will not be the slightest
flavor of fowl.
charming panel for square screen is made
of plush of '.od red' color, with conventional
| lied peoples in silk embroidery The deep red
and the brilliant famecolor of the flowers and
the cool green of the foliage, are very effective
upon the soft background.
An oldfashioned dish is fried apples and
bacon. Core and slice round, without pairing
some middlings of excellent bacon pork, and
fry in their own fat almost to crispness. Take
out the meat and keep hot while you fry the
apples in the fat left in the pan; add little
sugar to taste. Drain and lay upon the slices of
meat.
are decorated with etchings and notices. One
of the designs for the top portion shows two
childish figures, that of little girl curiously
holding newspaper and questioning, .'Do it say
rainy Among other notices are, Take Me-"
wet or Dry friend l." and weather
WISE in connection with an owl perched on a
weather vane.
When you tired of plain boiled or fried
eggs, try this way of serving them for breakfast
Butter pie plate and cover the bottom with
fine bread crumbs, then break enough eggs for
your family and drop them on the plate and
cover with layer of bread crumbs; sprinkle
pepper and salt this and put some little
lulnbs of butter over it, Bake in quick oven
for Ave minutes.
Luncheon cloths and napkins may be made at
home Buy Russian or German linen, cut it the
required size and embroider the borders in cross
stitch in an old German design. Canvas of the
required wiSth is basted securely on the linen
the pattern worked in and then the canvas
threads drawn out. This is much ess.;er way
than to count the linen threads The monogram
may be worked in the corner of each piece
The following recipe is used by furniture
makers for ebonizing wood Half an ounce of
copperas and eight ounces Of logwood-chips.
Boil the logwood chips in one gallon of water for
half an hour and then add the copperas. The
mixture must be applied hot to the wood Two