The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-07-05

which throws it into high relief and adds much
| to the richness of the cushion. row of heavy
| silk pompons in brown and fawn shades deco
rates the top of the cushion, and a thick brown
| cord is set on over the seam, which joins the
! satin front to the brown velveteen back.
A refreshing desert for warm weather is made
| by this recipe One pint of currant or raspberry
juice, or half of EACH one pint of water and su-
| gar to taste, and six ounces OF farina, or rice
| flour. Let the juice, water and sugar boil, and
then sft IN the farlna rice -four and cook I'M
| til done; it must not be too stiff nor yet wat
| cry. Turn into mould, set in the ice. and when
perfectly firm and cold, turn upon dish and
serve This pudding may be eaten with whip
PED cream, Favored with vanilla, or with vanilla
sauce. 1t may be made with any fruit syrup.
A very effective sofa cushion, has two distinct
faces, one being crazy patchwork. the other an
applique pattern upon a background of dark
blue cloth. An owl, nine inches tall had been
cut from cretonne, and, after being fastened up
on the CLOTH was not only stitched down on the
edge, but embroidered all with long stitches
in silks and crewels of the same shades as the
colors in which he was printed. The cotton
foundation was completely obscured by the en-
broldery, which, after ALL very coarse and
easy to do. A long, bare branch, worked il the
same way. stretched across the cushion. afford
ing perch for the highly decorative bird of wis
dom.
writer in the Farm and Fireside says: ''In-
stead of gradually heating glass jars and jelly
tumblerS iron rod or wire about the
thickness of a slate pencil, seventeen or
eighteen inches long, and bent into hook or
ring at one end to answer for handle, When
your fruit is cooked and ready for the jars, in
sert this wire making sure that it touches the
bottom of the jar, then fill up the cold jar with
boiling fruit or jelly Do not be afraid you
will not lose many jars as you will by putting
them In cold water and gradually heating them
Ill the old way. Imperfect jars will break either
way. In twenty years l can. only recall the 10
of one jar"
To make ice cream. mix three pints of cream,
generous half pint of sugar, and the flavor;
and after letting the mixture stand for twenty
minutes in the freezer, carefully packed in ice
and salt, turn the crank for twenty minutes
The cream will then be hard and smooth. If
vanilla be the favor chosen use scant table
spoonful if lemon, use little more than half
tablespoonful. Or instead of using lemon
extract one may put the juice and grated rnd
OF two lemons into stewpan with half pint of
sugar and half cupful of water, and after boil
Ing Tor ten minutes, strain the syrup cool 1T
and add to the plain cream. Of course. other
fiavors besides lemon and vanilla may be used
An English recipe for ginger beer is as follows:
Put into kettle ten gallons of water, with ten
pounds OF loaf sugar, ten ounces of bruised gin
ger, the rind of SIX lemons and the whites of six
eggs which have been previously beaten to q
flrm froth. AS soon as the preparation bOlls
skim it carefully and turn it out TO cool Cut
the inside of the lemon into slices, take out the
plps and add the lemons, with three ounces of
cream of tartar. to the liquid. Tie in a cloth
FIVE tablespoOnfuls of good yeast, and put it into
the cask where the beer has to be put. When
the liquid is nearly cold. pour it over the yeast
in the cask, and let it stand until done working:
then bung it up and allow it to stand a fort
night 1t is ready then for bottling, and will be
Lice for drinking in another fortnight
For those who dislike OIL the caterer gives the
| recipe for salad dressing with cream. One half
pint cream, two and onehaf ounces of butter,
one tablespoonful starch two whites of
eggs, juice of one lemon, one teaspoonfu] salt,
| one-half teaspoonful white PEPPER two teaspoon
fuls sugar, one pinch cayenne pepper Rub the
corn starch and half ounce of the butter to "A
smooth paste; put into farna boiler, heat
nearly to boiling. and stir till smooth; add the
cream in small stream, stir steadily and cooS
for ten minutes, the water in the outer kettle
being kept at the boiling point Whip the whites
to thick froth, stir into the paste take off the
fire. add the remainder of the butter, and mix
well; then, in order, the lemon juice, salt, pep
per and sugar, and stir brisky till cold. This is
rich, yet delicate dressing for cut cabbage, let
tuce and every variety of green salad