The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-01-28

utter impossioility, and they ought TO go
shout With measure of some kind, 30 that
pictures may hang as they should, and the
four corners of the taoie spreads should all
be at aD equ al 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 in
vented which carry out this idea also, and
ought to be welcomed in every family, for
their influence may be felt in whatever oc.
cupation the young people may engage in.
To remove white spots from vanished fur
niture try this: Rub with q ssndpaper
gently, then with a soft piece of cotton cloth
rub on some shellac varnisb thinned with
lurpentine.
A handsome cover for the sidebosrd is
made OF fine white crash, with ends of Ma
crane. Table scsrfs are sometimes made in
this way also.
A pretty fashion originating in Germany
is to attach the handle of q china teapot 10
the pot by q tiny ribbon tied in dainty
bow. And by the way, would not revival
OF the old time china teapot be move in
the right direction. Tea is certainly more
delicate in flavor il made in an eartheu pot,
and then transferred from that to China
one, than it ever can be If made in metal
| pot
It isnot every cook or salad maker who
understands Just how the various ingre.
| dents Of salad dressing should be mixed
or how important il lie to conduct the opera
ton with thought. The msyonsise dressing,
which is probably the best known and best
liked, should be made in this way: Beat one
raw egg in an earth cake dish until Il is
| smooth, then add olive oil, q very little at q
! time, carefully stirring it into the egg with
| the right band a. you drop it in with the
| left. When thu egg aud oil make a thick
mixture pour a little vinegar over it, then
stir in more oil, and so On in this way until
Aha Of ofv1o..
(. season with lemon juice, pepper. mustard,
pickles or onions chopped very ines or with
| celery, water cress parsley, capers, olives, or
with any flavor you choose. Hard boiled
eggs may be added also.
Spiced beef tongue is q good dish for sup
| per. Make mixture of half pint OF sugar,
| q piece of saltpeter the size of pea and a
tablespoonful OF ground cloves; rub this into
the tongue. Then make brine of two uarts
of water and three-quarters of a 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 lie
in this pickle for two weeks. Then take il
out; rinse 1t in several clean waters; make a
| thin paste of -four and water; wrap the
tongue in this and put into O dripping pan
to bake. 1t must bake slowly. and 1t should
be basted frequently with lard and water OF
WITH half drippiDgs and water. When done
| remove the paste and the skin; let il be
come cold; then cut into slices, aud not too
| thin slices, either.
A nice sauce for salt fish is made by melt
| ing bul ter and draining il in such manner
that the salt will be lett in the sauceoao
then to one tescupful OF melted butter allow
| four hard-bolled eggs; these are to be
chopped fine; Just before pouring over tas
fish add the juice OF one lemon.
dish Of rare delicacy and excellence tc
serve with cake is made by putting a thick
layer of canned red ras pberries into a deep
fruit dish, then on the top put one pint oil
whipped cream with the whites Of three egos
and teasDoonful of powdered sugar mixed
with it, the eggs to be beaten to very stid
| froth. ii you choose this meringue may be
| favored with raspberry favor or vanilla.
| The dish may be prepared With fresh fruit 10
| its season. The canned berries should be
drained somewhat, or the Juice will endsng
er the beauty OF the dish.
Apple Puts Pare, core and slice six tar
| apples, stew them and strain them through
a colsnder, sweeten and add a pinch of salt
let this cool while you make your paste oil
two spoonflls of butter worked into eli ght
| spoOnfuls of flour: add ice.water to make o.
consistency of bread dough; put on the
molding board and roll quite thin; scatter
small pieces of butter over this and dredgt
with -four; then fold it up and roll quite
thin again repeat this operation any nun
Der OF times, always rolling the paste int
something like a square form. Cat the paste
into pieces four inches square; put q small
spoonful of sauce to one half the square
moisteA the paste around it with water auC
fold the other half over it; make the edge
perfectly smooth bake in a dropping par
lined with paper, in a quick oven. WheI
you take them from the oven sift powdered
sugar over each pun.