The Indianapolis sentinel. [volume] (Indianapolis, Ind.) 1880-1904, 1885-03-03
HOUSEHOLD HINTS.

II ones mplexion is rough, bran water
is the most sofIening wash known Pat
handful of wheat bran in reg dip Ia tepid
water and wash with il. The skin will sool
become soft as satin.
If you dip your broom in clean bot suds
once a week, then shake il till 1t If almost
dry, ard then hand IL o D or sand it with
the hapddle down IL will last twice as long
as it would without this operation.
Ginger Snaps.-For ginger snaps take one
quart Of molasses one pound OF brown
sugar, one pound Of lard, quarter OF pound
OF ground ginger, two ounces OF cinnamon,
one ounce o. soda. one gill of water and four
pounds OF sized -four.
Coffee grounds make highly successful
filing for a pin cushion. They must be
dried perfectly before using. Pat them in q
bag and hang behind the kitohsn store till
you have enough that are dry TO FL the
cushion. They 90 not gather moisture, and
consequently do not rust the needle.
When your red table cloth is too much
worn in 81 OTIS to use any longer on the
table cut the good parts in the shape of
napkins; fringe them out for about an inch;
if inclined to ravel easily overcast them
and il will be many long day before any
member of your family will discover that
t@ey are not regular "boughten' fruit nap
kins.
-
OF butter, work it to cream, then half 8
quarter pound of caster sugar, q quarter
pound ground rice and one-half pound of
-four, taking care to throw IN the rice after
the sugar, or it will not mix properly
Then add two eggs and enough milk to
make the mixture into thick batter. d.
vide into moderate sized buns and bake
twenty min utss in quick oven.
Boiled Chicken.-Stuff the chicken as for
roasting A CnOd DRESSING is mazda nv Chm
ping half pint OF oysters and mixing them
with bread crumbs butter, pepper sat,
thyme and wet with milk or water. Baste
about the chicken thin cloth. the inside of
which has been dredged with -four, and put
il to-boil in cold water with teaspoonful of
salt in it. Skim while boiling. For mod
erate-sized chicken an hour and half or two
hours will be sufficient. Serve with oyster
sauce or egg-sauce, as YOU prefer.
To take fat OF soups, grsvies, jelliss, etc.,
thoroughly vet cloth, such as q glass CLOTH
with cold water, and pour the stock through
It. every particle OF fat remains ia the cloth,
and your stock is as free from fat as If il had
been allowed to get cold and the fat removed
in q cake. This hint will be found very use.
ful, especially where beet tea, soup or Jelly
has to be prepared for invalids, which Is
often needed in a hurry. The fat can be
melted and clarified, and is quite as good
when removed from the cloth as If taken Oft
debted to lsdy friend Ii Scotland; having
tried and proved lis perfect success, We gladly
impart the infOrmsiLsn to or readers
West Ind an Pepper Pot.-Half pint of
| cassareep, two quarts OF water, one tender
young chicken. two pounds of Dork steak,
one pound and half OF corned pork, one
onion, one sprig of thyme, Que lsrgs SPOON
| ful OF Chill peppers, and salt TO taste. Pat
the cassaIeep into saucepan together with
the water. Cut the chicken into joints and
pieces and fry them brown. Fry the pork
| steak and cut il into small pieces. Boil the
coTned pork and cut that up also. Now put
| ell the meat into the saucepan with the cas-
,areep, adding the onion (siced), the thyme,
! The Chilli peppers aud the salt Now set the
/ saucepan where the contents may simmer
i until the neat seems TO have become we'll
mixed with the casssreep. IL is then ready
| 10 serve. II the pepper pot be thoroughly
heated once day, and enough be prepared
| at first ii will last for long time. After
some days the meat will become so saturated
with the csssareep and tender that it will
fall from the bones, then the pepper pot is
| considered 30 he in prime condition, Should
the meat all be eaten ard enough gravy re-
mains, more meat may be added. il cooked
as ahcys oirected.-Ca'erer.
My Grandmothers Suet Pudding. Il think
see the old lady, although fifty years have
elapsed addressing, with her arms akimbo,
|
six ounces of inely-chopped bsef suet with
pound of sifted flour and teaspoonful oil
salt. Then, Dipah, roll the sust with the
| paste and blend it well with the -four for
fifteen minutes, and will bsat 10 separate
~ the whites and yolks of two eggs, which
after you have finished, will mix lightly
into the mass of dough. Then you will tie
1t up in a clean, Toured pudding. cloth very
| loosely. This will allow the materials tC
swell, and the boiling water perc plating
through the cloth, will dissolve and carry
away the supeIhuous fat and leave the pud
ding light and digestible. Mind and follow
these directions, Dinah, and let the pudding
boil one hour and a half. I will make
sauce; hot one with plenty of brandy
Very often, TO please nv grandfather, tht
good old lady would add to the pudding
half pound OF stoned raisius and like
quantity OF Zsnte currants. This made it
however, almost as rich as plum pudding
Caterer.