The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-07-22
HOUSEHOLD HINTS.

Cornmeal croquettes are nice for lunch or
breakfast. Mix two ounces of cornmeal, two
ounces of wheat -four, two ounces of butter,
and four ounces of granulated sugar to
paste, adding little grated lemon peel. Roll
out thin, cut in forms and bake. Serve with
powdered sugar
Patato Pancakes.-These make an excel
lent supper dish. Crate a dozen medium
sized peeled potatoes. Add the yelks of three
eggs, a heaping tablespoonful of -four, with
"a large teaspoonful of salt and lastly the
whites of three eggs, beaten stiff, and thor
oughly Incorporated with the potatoes. Fry
the cakes in butter and lard equal parts) I'M
I'll they are brown.
Orange Float.-0ne quart water, the Juice
and pulp of two lemons, one coffeecup of
sugar. When boiling hot add four table
spooufuls of cornstarch. Let boil fifteen
minutes, stirring all the time. When cold
pour ii over four or five oranges that have
been sliced into glass dish, and over the top
spread the beaten whites of three eggs, sweet
ened and favored with vanilla.
Wax beans make delicious salad Choose
young beans, remove the strings, break in
inch-lOng pieces and cook in salt and water.
While still warm cover them with dressing
of oil, vinegar, salt and pepper. Be sure and
remember in mixing salads the old saying
"a spendthrift for oil, miser for vinegar
a wise man for salt and mailman for NIX
ing" Use at least twice as much oil as
vinegar.
This marmalade is excellent: One pound
of currants and one pound of ripe raspberries;
press through a sieve so that the pulp is free
from the seed to this add two pounds of
sweet cherries seeded. Clearly two pounds
of sugar and add the fruit with a quarter of
the cherry seeds from which the skin has
been removed. Roll until the strip becomes
thick, stirring constantly and removing any
scum. tablespoonful of powdered CHINA
mon may be added as soon as the strip be-
gins to boil.
A refreshing dessert for warm weather is
made by this recipe: One pint of currant or
raspberry juice, or half of EACH one pint of
water and sugar to taste, and six ounces of
farina or rice -four. Let the juice, sugar and
water boil, and then sift in the farina or rice
flour, and cook until done: il must not be
too stiff nor yet watery. Turn into mould.
set in the ice, and when perfectly firm and
cold turn upon dish and serve. This pud-
ding may be eaten with whipped cream, fla
vored with vanilla sauce. 1t may be made
with any fruit strip.
Dried Bananas.-Dried bananas are among
the latest novelties. They are said to be an
entirely new food product, and are certainly
delicious. The rind of the ripe fruit is re.
moved, and it is dried without sugar, FORM
ing dark-colored, firm preserve of slightly
softer consistency than citron, and having
the flavor OF ripe banana. The fruit re-
tains about one-third its original size, and
may be either eaten from the hand, stewed
or cooked in cake or pastry. Banana fritters
from them are superior to the natural fruit,
which comes to this market green and is
ripened in hot rooms.
A correspondent gives this recipe for cur
rant jelly, and recommends it highly: Fresh,
ripe currants are stripped from the stalks and
lightly pressed through hair sieve. To each
pint of this juice allow one pound of pow
dered sugar. Put the kettle in preserving
kettle upon a moderate fire, and stir with q
wooden spoon until it looks like sage lit
must remain perfectly white.) Then add the
currant juice, set the kettle on the fire until
the moment il begins to boil, when it must
be Immediately removed from the fire. Let
IL stand for half an hour. when a light scum
will have formed, which must be carefully
removed. Pour the still hot jelly into jelly