The Indiana State sentinel., 1885-09-09
HOUSEHOLD HINTS.

10 SWeeten hanClu lafN.-BuL your laru
in the stove and let 1t melt. Peel five Orsix
potatoes, cut them up with the lard and boil
until they are tender. The strain your lard
and | think you will find it improved.
\ notable house-keeper says that dark
stockings must always be thoroughly washed
in strong salt and water and them dried
After they are dry they are to be washed
again in a second solution of salt and water
and then washed in clear water and dried.
In this way the dye will not rub off on
the feet and undergarments.
NJ Vigier recommends the following for
the cure of corns: Salicylic acid. Is grains:
alcoholic extract of cannabin indica, ~
grains alcohol (900), IL minims; ether (62o),
37% minims; flexible cOllodion, IS minims.
Mix and preserve in a closely eorked vial.
The corn is to be painted thoroughly with
this mixture every second day for Il week.
At the end of tins time, il is said, the corn
can be readily expressed by pressure of the
fingers.
A good cleansing powder for show-win-
dows which leaves no dirt in the Joints, etc.
is prepared lw mOistening calcined magnesia
with pure benzine, so that mass is formed
sufficiently moist to let drop appear when
pressed The mixture is to be preserved in
glass bottles with ground shoppers, III order
to retain the easily volatile benzine. A lit
tie of the mixture is placed on a wad Of cot
ton, and applied to the glass plate. 1t may
be used for cleaning mirrors.
Peach Water-Ices-Deliee's method is to
take six goOd-sized, round and ripe peaches.
Peel the fruit remove the stones and cut
them into quarters. Then make syrup as
follows: put into stew-pan pint of water,
pound of the best loaf sugar, the white OF
an egg first beaten 70 a stiff froth. and a
peach kernel. Place the pan on the fire and
boil for five minutes. Then remove the pan
of int fhD rfn
peaches and let them simmer until they be-
come thoroughly soft. Then press all through
fine hair sieve, adding two tablespoonfuls
of strained lemon juice. and Of pink tinge
is desired) two drops of cochineal. The mix
ture is then TO be put into freezer and froze
in the ordinary way.-The Caterer
Peach Jelly: Make thin sirup with ten
ounces of sugar and half a pint of water.
Then take ten or twelve ripe peaches, pare
them, cut them in halves and take out the
stones. bruising the kernels OF half of them.
Now put the halyed peaches, together with
the bruised kernels into the sirup and allow
them to simmer for fftenn minutes, adding.
for flavor, the zest OF two lemons and the
Juice of three. Then strain the Jelly through
jelly-bag add ten ounces of dissolved
gelatine and pour il 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 com
pOte.-The Caterer
| Nariegated Cakes.--One cup powdered
sugar; one-half cup of butter creamed with
| the sugar; one-half cup of milk; four eggs,
| the whites only, whipped light; two and
| one-half cups of prepared flour. Bitter-al-
mond favoring spinach-juce and cochinei.
| Cream, butter and sugar; add milk, flavor
| ing the whites and flour. Divide the batter
| into three parts Bruise and pound a few
| leaves of spinach in thin muslin bag until
| you can express the juice. Put few drops
| of this into one portion of the batter, color
another with cochineal leaving the third
white. Put little of each into small ronnd
/ pans or cups, giving light stir to each
color as you add the next. This will vein
the cakes prettily. Put the white between
the pink and green, thatthe tints may show
better If you can get pistachio-nuts to
| pound up for the green the cakes will be
much nicer. Ice on sides and top.
| Frozen Peach Pudding.-Rub enough
| ripe peaches through fine sieve to obtain a
| pint of pulp; put the pulp into vessel with
| ten ounces of powdered sugar and few
| drops each of the essence of almonds and
| vanilla; dissolve an ounce and half of clari-
| fed gelatine with glass of water mix il
| with the pulp and cool 1T partially then
mix the whole carefully with pint of we'll
| whipped cream. Now beat the whites OF
| three eggs to a very stiff froth, adding two
| ounces of pulyerized sugar. Drop the eggs
| by large teaspoonfuls into boiling sweetened
| milk. Cook them little and then drain
| them on a seive. Now cut six ounces OF
| blanched peaches into small squares; imbed
| a jelly-mold i'm ice, and put layer of the
| cream an inch thick on the bottom. Allow
this to CONCEAL and then add laver of the
EGG and the cut peaches. Cover this with the