The Indianapolis sentinel. [volume] (Indianapolis, Ind.) 1880-1904, 1885-01-29
HOUSEHOLD HINTS.

Small walters of polished brass or copper
ars used instead OF silv er.
Decanters of old silver are shown display
ing the colored bottles of glass beneath.
Among the novelties in brass is Q scrap
jar In the shape of an oId-iasnioned mortar
guu.
The polished aud Furnished copper coal
scuttles are now more sought for than those
of brass.
Many Of the newest styles OF upholsterei
furniture have al the woodwork which
shows gilded.
hands5no cover for the sldeboard is
made OF fine white crssh with ends OF Ma
crane. Table scarfs are sometimes made in
this way also.
Among new woods used for furniture aod
artistic interior finishing is c1caOola WOOD:
1t is much darker than mahogsny a I'd very
rich IN appearance.
To remove white spots from varnished far
nituIe try this: Rub with a sandpaper
gently, then with soft piece of cotton cloth
rub on some shellsc vsrnish thinned with
turpentine.
Tiger and fox skins mounted as mats b ave
a very fierce and natural look; as mats Tor
an invalid chair these are specially desr-
able, being just the right size, and the fur is
long and warm about the feet.
A nice sauce for salt fish is made by melt
ing butter and draining il in such manner
that the salt will be left in the saucepan
then TO one tescupful of melted batter allow
four hard-bolled eggs; these are to be
chopped fine; just before pouring over tae
fish add the juice OF one lemon.
pretty fashion originating in Germany
is to attach the handle of a china teapot 10
the pot by tiny ribbon tied in dainty
OF the old-time china teapot be a move IN
the right direction. Tea is certainly more
delicate in flavor If made In ga earthen Dot,
and then transferred from that to a China
one, than 1t ever can be il made in metal
pot.
dish of rare delicacy and excellence to
serve with cake Is made by putting a thick
layer of canned red rasDberries into a deep
fruit dish then on the top put one pint OF
whipped cream with the whites of three eggs
and teasDOonful Of powdered sugar mixed
with il, the eggs 10 be beaten TO a very stiff
froth. II you choose this meringue may be
favored with raspberry flavor or Vanilla
The dish NAV be prepared With fresh fruit in
its season. The canned berries should be
drained somewhat, or the Juice will endang-
er the beauty of the dish.
Every woman should cultivate "corrsct
eye" She should know when things are
out OF line. For some people this seems an
uller ana tQey ought TO 10
about with measure of some kind, go that
pictures may hang as they should. and the
four corners OF the table spreads should all
be at ap eqUal distance from the floor Great
attention is now being given in our schools
to the due cultivation OF the observing
powers OF the children, Games are m
vent6 which carry out this idea also, aHd
ought tn Re welcomed in every family, for
their influence may be felt in whatever &C.
cupation the young people may engage in.
Spiced beef tongue is q good dish for sup.
per. Make mixture of half pint OF sugar,
piece OF saltpeter the size of pea and
tables poonful OF ground cloves; rob this In to
the tongue. Then make brine of two quarts
OF water and three quarters of pound of
salt; put the tongue into jar and pour the
brine over IT, See that the tongue is entirely
covered and is kept well under. Let it ls
in this pickle for two weeks. Then take il
out; rinee il in several clean waters; make
thin paste of -four aud water; wrap the
tongue in this and put into a dripping-paa
to bake. 1t must bake slowly and II should
be basted frequently with lsrd and water, or
with half drippiDgs and water. When done
remove the paste and the skin let it be-
come cold; then cut into slices, and not too
thin slices, either.
IL is not every cook or salad maker who
understands Just how the various ingfe.
dents of salad dressing should be mixed
or how important 1t Is to conduct the opera.
ton with thought. The msyonaise dressing
which is probably the best known and beet
liked, should be made in this way Beat one
raw egg In an eaTtn cake dish until il is
smooth, then add olive oil, very little at
time, carefully stirring it into the egg with
the right hand as you drop it in with the
left. When the egg and oil make a thick
mixture pour little vinegar over is, then
stir In more oil. and 90 on in this way until
you have the desired quantity of dressins
season with lemon juice, pepper. mustard
pickles or onions chopped very fines or with
celery, wafer-cress, parsley, capers, olives, or
with any flavor you choose. Hard-boiled
eggs may be added also.