The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-08-09

science, discrimination and moral judgment
The whole duty of man-to mans embraced
IN good manners, and if bad manners were
admitted into heaven it would cease to be
heaven"
The Caterer, for August, gives the following
directions for making peach jelly: Make thin
strip with ten ounces OF sugar and half pint or
water. Then take ten twelve ripe peaches,
pare them, cut them in halves and take out the
stones bruising the kernels Of half of them
Now put the halved peaches, together with the
bruised kernels, into the sirup aud allow them TO
simmer for fifteen minutes, adding for flavor,
the zest of two lemons and the juice of three
Then strain the jelly through a jelly.bag, add
ten ounces of dissolved geatine, and pour it
into mold which should be placed on the ice
until the jelly becomes stiff enough to turn out
The peaches themselves may be utilized as a
compete
Baked tomatoes may be prepared thus Dip
some tomatoes in hot water peel them, cut them
IN half and remove the pips. Rub baking
sheet with shallot butter it we'll, and lay the
tomatoes IN It, filling each half with the following
composition: Two parts bread crumbs, part
ham finely minced, and, according to taste
parsley and sweet herbs, also finely minced, and
pepper and salt. Put a small piece of butter on
each half tomato and bake them a quarter of an
hour. Have ready some round pieces of buttered
toast; on each of these put half a tomato. and
serve. Or cut half a dozen tomatoes in halves,
remove the plps, and fill the inside with mix
ture OF bread crumbs, pepper and salt, in due
proportion; place small piece of butter on each
half tomato, and then lay them close together in
well buttered tin. Bake in q slow oven about
half an hour and serve. They may be eaten hot
or cold They may also be prepared as above
and filled with boiled rice, properly seasoned, and
with grated cheese added if liked
A dainty little piazza wrap. that will also be
useful to throw over the shoulders in draughty
room at any season of the year is made of a half
of white o cOlOrp0 cashmere,
should be yard and half long at least and 1t
Will be well for two people wanting wraps OF the
KIND to buy the required quantity of material
and divide it lengthwise through the middle fold
An inch wide hem is turned up all around and
above it Is line of briar stitch worked in silk of
the shade of the cashmere. On both ends and
one side IS crocheted, with Shetland wool or
split zephyr full six inches or more in depth
The wood used should match wrap in color, and
in the first row the steel crochet needle is made
to pierce the edge of the material, drawing the
wool through, and making foundation of single
DarS into every other one of which is put, on the
next row, four double crochets. In every subse-
quent row group of four double crochets is put
IN the middle of the four d. cs. of the preceding
row. The last row, worked the same as the
others, is of silk of the same shade.
GOOD Housekeeping" treating of laundry
work, says: 'To make good starch quite a
number of rules have been given. Some advo-
cate long boiling, while others say that it is not
necessary. Very good starch may be made by
putting in bright tin pail quarter of pound
OF starch over which pour three pints of boiling
water and then add pint of cold water Let
it boil fifteen minutes A little sal. sugar, a
small piece of wax, or teaspoonful of coal oil
added will make the starch iron smooth. The
starch should be strained and slightly blued
before using Flour starch is frequently used
for coarse or colored clothes, and potato starch
may also be used. Isinglass is very delicate
starch for very fine muslins, and rice water is
equally so. Muslins and laces should be dipped
in thin starch and dried in the sun; linens
should have the starch rubbed in until they will
absorb no more. Individual taste and fashion
in starching clothes must be the guide of the
housekeeper in giving directions to her laun-
dress"