The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-10-04
HOUSEHOLD HINTS.


fresh meal
| pretty design for painted lamp shade has
| golden rod and asters, with spray of Virginia
| creeper in rich autumnal tints
Sleeplessness caused by too much blood in the
head may be overcome by applying cloth wet
| with cold water to the back of the neck.
| Ounce cheese is marmalade boiled down very
thick, packed into small pots 1t will turn out
firm as cheese, and can be cut in slices for
luncheon or tea.
| pongee table scarf has design of prickly
| pear wrought in silks in the natural colors of
| plant, blossom and fruit The effect is good,
as the drawing is an exact reproduction of the
prlckly-pear bush.
Cider, it is said can be kept sweet by the fol-
lowing method: To one quart of new milk add
half a pint of ground black mustard-seed and six
eggs; beat together we'll and pour into barrel of
elder-will keep it sweet year or more.
| useful comfortable for room in which
| space must be economical is square, and has
shelves for books fitted beneath it and attached
to the legs. The top may be covered with felt,
securely fastened, and edged with deep-knotted
| fringe.
| Worms ought not to be allowed to get into the
| pots. The best way to drive them out, or kill
| them in the potts. is to water the plants with
| clear lime-water. They will come to the top and
die. or they will not be able to do SO, and will die
| underground.
| Those who have no ice can keep butter cool by
| wrapping several thicknesses of wet cloth on
| the outside of a new earthen fower-pot and set
ting it above the butter, where there is free
circulation of air. This causes an evaporation
OF water IN the cloth and cools the butter.
An experienced gardener says that sign
to find out if plants in pots require wetting is to
rap on the side of the pot near the middle, with
the finger knuckle; if it gives forth hollow ring
the plant needs water, but if there is dull
! sound there is still moisture enough to sustain
the plant
For ivy and dog-wood poisoning boil wood
ashes enough to make strong lye; wash the pois
oned parts in this; let it remain a few minutes
and wash OF In soft, lukewarm water; when dry
anoint with grease. Repeat this process as the
poison develops and one or two applications
will cure the most obstinate cases.
For spiced grapes take the pulp from the fruit
preserving the skins Boil the pulp and rub
through colander to get out the seeds, then add
the skins to the strained pulp and boil with
| the sugar. vinegar and spices To every seven
pounds of grapes use four and one-haf pounds
OF sugar one pint of good vinegar. Spice quite
highly with ground cloves and aspice, with
little cinnamon.
For grape butter, stew the grapes and squeeze
out each pulp from the skin, removing the Seeds
keep the skins in small thin bag; to each pound
OF pulp allow one pound of sugar, half pint of
cider vinegar teaspoonful of cloves one of Gin
| namon and one of nutmeg boil this very slowly
putting In the bag of skins tied securely; when it
jelles by dropping in cold water it is done. Put
away IN Jars for an ornamental dish it can be
heated over and put into molds to jelly.
To make pretty bon bon holder take three
pasteboard foundations and cover them with
crimson velvet, decorated with some fancy
stitches in gold thread. These foundations each
form ''horn-of- plenty" and the full frill that
is placed around the top of each and drawn to-
gether is of coored satin, while the ribbons
which drawn through castings near the top
are of crimson satin ribbon The three pretty
horns-of-plenty are held together by bows of
ribbon.
For tomato preserves take seven pounds round, \
yellow, or egg tomatoes peeled; seven pounds
sugar. and juice of three lemons. Let them
stand together over night Drain off the strip
| and boil it, skimming well. Put in the tomatoes
and boil gently twenty minutes. Take out the
fruit with perforated skinner and spread upon
dishes. Boil the sirup down until it thickens,
adding, just before you take IL up, the juice of
three lemons Put the fruit into the jars and
fill up with hot strip. When cold seal or tie up.
Mantel decorations continue to be the order of
the day, but change has come over them in re-
spect to their arrangement and draping The
straight lambrequin is less frequently seen. A
handsome decoration consists of a scarf of deep
green plush, allowed to hang gracefully at one
end where it is decorated with ball fringe of
the same color, and raised at the other end, be-
ing caught by large bow of colored satin
ribbon. Where the scarf is uplfted there is
shown satin lambrequin deliberately decorated
with appli4ued or embroidered crimson roses and
their foliage.
Comfort cushions, " to slip under theshoulders
when lying down. are thus described by writer
| in an exchange: For material, may be used silk,
cashmere, cretonne plush or flannel, with any
pretty contrasting color for one side. Have two
pieces, thirteen inches IN length and nine In
breadth, sew together the two long sides and
one end, turn, and slip in the muslin covered
hair pillow. made just to fit in nicely This
should not be high and fluffy, but shaped and
smoothed like pillow Sew up the left open
short end; put lace delicate cord round as
finish, with dainty ribbon bow at one corner.
This is known as East India pickle: Take
white cabbage, sliced, caulifower. cucumbers
small onions, radsh pods, green peppers sliced
green grapes, nasturtiumS etc.; sprinkle all
with salt, put them together in pan and pour
scalding salt water over Them and let lie in this
brine four days, then drain them thoroughly
and put into the vinegar, which has been already
| prepared for three four days. or longer as
| follows: To every two quarts of vinegar put
one ounce of ginger-root, one ounce of long pep
pers, two ounces of onions, sliced. half ounce
! Of turmeric, two ounces of mustard seed, black
and white mixed, and one tablespoonful of celery
| seed.
| The caterer gives this recipe for cucumber
| ketchup: Take one dozen large cucumbers ana
| the same number of large onions. Pare and
| slice them and spread them out upon a sieve
| over a large bowl Strew over them handful
| of salt-whch will draw out the juice-and let
| them stand in the sieve for twenty four hours.
| Then take the juice. or liquor, from the bowl
and put it in stew-pan with four ounces of
anchovies. pint of white wine, a quarter of an
ounce of whole mace, and half an
| ounce of pepper. Simmer for half an
| hour, then strain and when cold, bottle for use.
| If the bottles corked tightly and the corks
| tied down with bladder, this ketchup will keep
| for two or three years.
| The following is said to be good sweet Gu
| cumber pickle: Peel some full grown cucumbers:
| yellow ones will do. Halve them down the
middle. scoop out the seeds, cut them into any
| fancful pieces cover with good vinegar, and let
them stand twenty-four hours. Then pour off
| the vinegar and to every three pints of this put
| half pound of sugar quarter ounce of stick
| cinnamon, one drachm of cloves half drachm
OF grated nutmeg, and of whole
ginger Boil the pickle ten minutes. Lay in
| the cucumbers give them one boil-up, and take
| them out before they soften in the least Law