The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-08-30

| Old brass that has grown black with age may
| be restored by applying oxalic acid in alcohol
| first, then rotten stone with sperm oil. Rub
| we'll with an old piece of flannel.
| Steel knives not in daily use may be kept
from rusting if they are dipped in strong solu-
ton of soda, one part of water to four of soda.
| Then wipe dry, roll in flannel, and put in dry
place.
The scum which often rises on the top of
pickles can be remedied by putting slice or two
OF horseradish in the jar, which soon sinks to the
bottom, taking all the scum with it, thus leaving
| the vinegar clear
A practical housekeeper recommends oiling
Kitchen floors with boiled linseed oil, to be APP
Piled boiling hot, with large paint brush, and
IN few moments rubbed in and off with wooden
cloths. Grease spots do not show.
TO pickle onions peel and boil them in equal
portions of sweet milk and water for ten min
utes Drain them and pour scalding spiced
vinegar on them Immediately. Never use all
spice, as it darkens the onions. Select the small
white ones.
A very pretty toilet set is made of white gren-
adine The edges are friLged and knotted and
the borders are formed by ribbons run through
the grenadine. Pink and blue ribbons make
pleasing contrast, while orange and yellow har
monte admirably
Ladies' night gowns are marked with the
wearer's initials, rather large and embroidered
In white in the corner of the collar. Gentle
mems ditto are marked with a colored mono
gram, letters from two to three inches high, on
the right breast, near the opening
For plum catsup cook the plums and put
through sieve TO remove the skins and pits.
Then to five pounds of fruit put three pounds of
sugar, one pint of vinegar, and one Geaspoonful
each of salt, pepper. cinnamon and cloves; boil
| twenty minutes. Be careful and not burn.
The bureau top is as good an indication as the
| soap dish to show the perfect housekeeper. In
| the notwithstanding of a room dip ell-soaped
OwH xyh md pt1h he
white marble with it until it forms good lather;
| then wash off with warm water and dry
| thoroughly.
| To make tomato pickles, take one peck of
green tomatoes, six peppers, four onions sprinkle
| one cup of salt through them, and allow them to
| stand one night. In the morning pour off the
| water. Boil in kettle, with vinegar enough to
cover them and one cup Of sugar. one tablespoon
full of cloves, tablespoonful each of allspice,
cinnamon and horse radish, until quite soft.
Pack in stone jars.
| When the white pianoforte keys become dis
colored we should remove the front fall and slip
| of wood just over them: then lift up each key
| separately from the front-do not take them out
and rub the keys with white cloth slightly
| damped with cold water, and dry off with cloth
| slightly warm Should the keys be sticky, first
| damp the cloth with little spirits of wine or
! gin Soap or washing powder should not be
used
| Pretty work bags are made of silk handker
! broider small design in each corner or trim
| it with small bow of ribbon. Turn the corners
back on the handkerchief and just below the
turning stitch piece of ribbon around to serve
| as casing Through this put narrow ribbon
| for running string to draw the handkerchief
| into bag. The ribbon running string must be
| long enough to allow the bag to open fat
| Peach short cake is made of one pint of flour,
| one teaspoonful of baking powder, one salt
| spoonful of salt and two tablespoonfus of sugar
Ccn6 thrNt1 Trh clio oy,1 nd h
| four tablespoonful of butter When thoroughly
mixed, mosten with one teaspoonful of milk.
Bake in two deep pie plates in quick oven.
| Have the peaches peeled and cut in slices. AS
| soon as the cakes DONE cut them in halves
| butter them and arrange the slices of peaches
| between the pieces, sprinkle with sugar. Serve
| warm with cream.
| The ordinary slat cot may be converted with
| little difficulty into very comfortable lounge.
| Cover the head and foot pieces with strong can
| vas OF burlaps and and then cover this with Gre
| tonne or any material to suit the fancy. Fasten
| a valance that will just clear the ground around
| the frame. Cover the mattress with the same
| material and make round bolster gathered at
the ends and finished with a rosette or bow You
| will then have slightly piece of furniture which
| may be used as a bed by the addition Of thick
| comfortable over the mattress.
| Crab apple preserve is pretty dish for either
luncheon or the tea table. To obtain it in per-
| lection the following method is recommended:
Pick the apples over carefully, leaving the stems
| on Wipe them carefully, and weigh them To
each pound of fruit allow three quarters of gran
ulated sugar. Put them into preserving kettle
with nearly enough water to cover them. When
the skin is tender and easily pierced the apples
| are taken out and q syrup made with the water
| and sugar When the syrup reaches the boiling
| point the apples put back into the kettle, and
the whole allowed to simmer until the apples are
| uniformly clear.
Fruit and flowers, it is said, may be preserved
| from decay and fading by inmersing them in a
| solution of gum arabic and water two or three
times, waiting a sufficient time between each
| process covers the surface of the fruit
| with thin coat of the gum, which
is entirely impervious to the air, and thus
prevents the decay of the fruit or whitening of
beauty of freshly plucked ones, though they have
been picked several months. 1t is reliable and
something ali may try. Persons fond of expert
ments may like to test the somewhat doubtful
| process.
For peach jelly the Caterer says, make thin
| syrup with ten ounces of sugar and half pint
| of water Then take ten or twelve ripe peaches,
| pare Them cut them in halves and take out the
stones, bruislng the kernels of half of them.
| Now put the halvcd peaches, together with the
bruised kernels into the syrup and 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 jelly bag, add
| two ounces of dissolved gelatine and pour it
| 1nto mo Ia, which should De placed on the ice
until the jelly becomes stiff enough to turn out.
The peaches themselves may be utilized as
comrote.
An experienced housekeeper gives the follow
ing directions for making chow-chow: Two gal
Ions green tomatoes, one large head of cabbage,
one dozen green peppers, one dozen red peppers,
one dozen onions; chop each separately very fne
mix all together; then put layer of the mixture
and sprinkle of salt, then put in bag and
hang all night to drain; in the morning squeeze
it perfectly dry with the hands and when put in
dish with cold vinegar; let it set six hours.
then squeeze as before. Season with one cup of
mustard seed, three tablespoonful of celery
seed. of mace, three of allspce, one quart
of grated horse-radish; mix all these well to-
gether; boil vinegar enough to cover; put one
POUND Of sugar in the vinegar; pour it boiling
over the pickle