The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-09-02
HOUSEHOLD HINTS.

sprinkling them with sugar and little
lemon juice.
New potatoes prepared in this way are nice:
After boiling the potatoes, peel them and cut
them in slices. Put them in a stew-pan with
a gill of cream, four ounces Of butter, very
little nutmeg, some salt and pepper, and the
juice of half a lemon. Simmer gently, toss
ing them well together and serve with cr0u-
tons.
Corn Soup.-To each quart of young corn
cut from the cob allow three pInts of water
Boil until the grains are tender and then add
two ounces of butter that have been well
mixed with one tablespoonful of flour. Let
this boil for fifteen minutes longer. Just be-
fore serving add one egg well beaten, and salt
and pepper TO taste.
Fried Apples and Bacon-Core and slice
round. without pairing, some tart, we'll
favored apples. Cut into thin slices some
middlings of excellent bacon or pork, and
fry in their own fat almost TO crispness.
Take cut 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.
To Test Eggs-Dissolve an ounce of salt in
ten ounces of water. Add the eggs-gOod
ones will sink; indifferent ones will swim,
and bad eggs will float, even in pure water
Fresh eggs are more transparent at the top.
Eggs may be kept for long time by cover
ing them with beeswax, dissolved in warm
olive or cottonseed oil; use one-third bees
wax TO two-thirds oil.
Sweet Pickle-(Plum Pears, Peaches or
Other Fruits)-Seven pounds fruit, pared;
four pounds white sugar; one pint strong
vinegar; mace, cinnamon and cloves. Pare
peaches and pears; prick plumbs and dam
sons, tomatoes, globes or missionaries
otherwise known as ground-plumbs) put
into the kettle with alternate layres of sugar.
Heat slowly to a boil; add the vinegar and
spice boil five minutes; take out the fruit
with perforated skinner and spread upon
dishes 10 COOL Boil the strip thick pack
the fruit in glass jars, and pour the strip on
boiling hot. Examine every few days for
the first month, and should ii show signs of
fermenting set the jars (uncovered) in ket-
tie of water, and heat until the contents are
sc: ] ing.
Peach Short Cake-Take one Quart OF sift-
ed flour, adding two teaspoonfuls of good
baking powder Now rub into the flour two
ounces of good butter. Wet the -four with
enough buttermilk to form a soft dough- add
ing first to the buttermilk a teaspoonfUl of
soda and dissolving il. Mix the whole lightly
and make into cake about nine or ten inch
es in diameter and thick enough to allow it
to be split. As soon as thus prepared bake
Immediately on a griddle, and while still
warm split 1t open, spread both halves liber-
Il
lower half put thick layer Of ripe peaches,
pared and rather thinly cut Sprinkle the
peaches thickly with pulverized sugar and
cover them with the other half of the cake;
dust the top with fine white sugar and while
the whole is still quite warm smother it with
rich cream, and-well we presume our read
ers know what TO 10 next.
Remedy for Poison Oak-Dr s. A. Brown,
L. S. n, Mare Island Cal, believes that he
has found a specific for the eruption caused
by contact with poison oak, etc. He writes:
''This specific is bromine. have used it
with the same unvarying success in at least
forty cases. The eruption never extends
after the first thorough application, and it
promptly begins TO diminish. Within
twenty-four hours, if the application be per-
sisted in, the patient is entirely cured. |
use the bromlne dissolved in olive oil. in
cosmOlive, or in glycerine. The application
with glycerine is painful, and think pos
sesses no advantage to compensate for irri-
tation. The strength of the solution is ten
to twenty drops of bromine to the ounce of
oil, used by rubbing gently on the affected
part three or four times day, and especially
on going to bed at night. The bromine is so
volatile that the solution should be renewed
within twenty-four hours of its preparation"
Preserved Peaches-Weigh the fruit after
it is pared and the stones extracted, and
allow a pound of sugar to every one of
peaches. Crack one-quarter of the stones,
extract the kernels, break them to pieces and
boil in Just enough water to cover them, I'M
til soft, when set aside TO steep in covered
vessel Put layer of sugar at the bottom
of the kettle, then one of fruit and so on,
until you have used up all of both; set it
where it will warm slowly until the sugar is
melted and the fruit hot through. Then
strain the kernel water and add it. Boil
steadily until the peaches are tender and
clear. Take them out with q perforated
skinner and lay upon large fiat dishes,
crowding as little as possible. Boil the strip
almost TO jelly-that is, until clear and
thick, skimming off all the scum. Fill your
jars twO-thirds full of the peaches, pour on
the boiling strip, and, when cold, cover with
brandy tissue-paper, then with cloth, lastly
with thick paper tied tightly over them.
The peaches should be ready to take off after
half an hours boiling; the strip be boiled
fifteen minutes longer, fast, and often
stirred, to throw up the scum. few slices
of pineapple cut up with the peaches flavor
them finely.
Picked watermelon rind.-( Extremely
nice. Equal weight of rind and white
sugar; one-half ounce white ginger to gal
Ion of pickle; one pint vinegar to every
| pound of sugar; one tablespoonful turmeriC
| to gallon of pickle; mace, cloves and Gin
| namon to taste. Take the thickest rind you
| the soft inner pulp. Lay the pieces-narrow
| stripes or fanciful cuttings-in brine strong
enough to float an egg and let them remain
| in it ten days. Then soak in fair water
\ changing it every day for ten days Cover
| them with clear water in preserving-kettle
| heat slowly and boil five minutes. Take
| them out and plunge instantly into ice
water. Leave them in this until next day
| Give them another gentle boil of five min
| utes in strong alum water. Simmer carefully
as hard boil will injure them. Change di
| rectly from the alum TO the ice-water again
| and do not disturb them for foul
| hours. After a third boil of five minnie:
| let them remain all night in the last water &c
| make them tender. Next day add TO enough
| water to cover the rinds sufficient sugar tC
| make it quite sweet, but not syrup. Sim
| mer the rinds in this ten menutes, throw the
water away and spread them upon dishes tC
| cool. Meanwhile prepare a second syrup
| allowing sugar equal in weight to the rind
| and half an ounce of sliced white ginger to
| gallon of the pickle. with cup of water fol
| every two pounds of sugar. When the sugar
is melted and the syrup quite hot, but no
| boiling, put in the rinds and simmer unit
| they look quite clear. Take it out spread
upon the dishes again, while you add to the
r