The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-05-27

little rosemary. When cold put spoon
full OF yeast TO il and stir il up; keep the ves
sci full as IL works. When done working
stop it close.
Cure for Fslon.-Saturate bit OF grated
vito tuTDip the size of bean with turpen-
tine ard apply 1t to the affs cted part. 1t viii
relieve the lain a. once and de3troy the felon
in twelve hours.
rsspsrilla.-Tares pounds OF sugar, three
ouncee of tsrtaric acid, one Guinea OF cream
OF tartar, one ounce OF -four, one ounce OF
essence of sarEapsIills, three quarts of water.
Strain and bottle il; then let it stand ten
days before using.
Pineapple is delicious if grated, aud thsn
to enc pound CT it allow half pouud of
sugar. Scatter the sugar over the grated
apple and let it stand for about two hours
simmer gently for al hour. Can the sans
rs any otter frnit, and the odor and flavor
will &c perfectly preserved.
Rhubsrb Marmalsde.-Pesl FIVE oranges,
removing the rinds. white aud pips; put tbs
pulp into a stew-pan, with the peel cur very
small; add five pounds of rhubsrb. cut small.
and four pounds Of loaf sugar; boil the whole
two hoars and the fruit half al hour before
adding the sugar. Three lemons may BIS
substituted FIR the oranges.
Spinach makes an excellent dish il cooked
in this way: Wash in several waters, boil
tender, then rub it through a colsnder. Pat
lump Of butter in the frying pan, snd then
put the spinach in salt 10 well. When it is
very hot add two or three tables ooonfals OF
cream. Spread on buttsIed toast, cus IN
thin slioss, or ssrye IS garnish With fowls
or with spring lamb.
Rhuber0 Pis.-This welcome spring des-
seIt dish is destroyed by previous string
and mixp z with eegs and corn starch. Use
the paut while youBg and tender. Cat 1t
ILL Isrl@. u =
, thickly with sugar. Then put rim OF paste
around the edge, moisten and cover with
puff paste. Nick III in a leaf pattern
through the center and bake three.quarters
CT an hour. Ea. when cool.
Rhubarb Mod-Take one quar- Of red
rbubsrd and cut it in pieces; put it in a
saucepan with lid and let il boil till quite
pulp; melt haltounce of gelatine In hot
water; when dissolved put il with one pound
OF powdered white sugar to the rhubsrb and
boil for fifteen minutes; add few drops of
| essence of lemon; pour the rhubarb into
mold. Next day dip the mold in not water,
turn out into glass dish. po1r round &c
| SON Q cuetSrd made ss follows: Toe yelks OF
| tgO eggs, g tumbler of milk, four LUNGS OF
sugar; simmer till thick; add fe " dsops Of
| essence Of vanilla.
Asparagus Cream Soup.-Take off toe ten
| der stalks OF two bunehes of asparagus B 81
them in sailed water until touder. Drain It
! the water and round them with a very little
| Sugar; salt and nutmeg to taste. Add cue
| quart OF cream or broth. Mix q quarter 81 q
| pound Of butter with az much -four a. the
| bu ter can absorb; add 10 the liquid S3d
| Stir until IL hoiis. then remove TO the back
! OF the stove ard let il simmer for 40 ut
| fifteen minutes. Strain through a hair
seive. Serve separately few pieces OF
toasted bread. II you wish the soup TO be
| green. pound baf psck OF spinach, strain
and add the solid past TO the soup.
BscoV Salad Dressing.-Let no one c10.
dernh this hoineIy sauce without tasting n.
| Cut thee or four ounces Of streaked bacon
| iDtoeVefy small dice and Fry them in a sse r
pan q r ale color. bat crisp. Bset the yelks
of three eggs With o spoonf fol of -four, smsil
| wineejsss OF vinegar and half 80 much sgaia
of water; add spoonful Of made mlstacd.
some sais and pepper. Put this 10 the bac IN
| in Ire steWpan and stir it over the FIRE until
| thick and smooth. The bacon fat suppiiss
the place CT oil When quite cold use il fjr
| potato or any other salad. Unjust be stirred
while cooling. Should it be thicker thsa
cream thin It with little vinegar and wA.er
well stirred in.
Rhuba1b (Stswed) To one pound of rim
tarb, cut in pieces OF one or Two inches ia
length, allow one half pound of loaf sugar
end the grated riDe CT one lemon. Have
ready large tin saucepan OF boiling water,
throw the rhubarb in and stir the pieces
down with q wooden or silver spoon. Pat
the cover on and for three or four minutes ii
msy be left, then the cover ia taken of; the
Ihpbarb is not again left until il is done. II
may be quietly turned in the saucepan with
the spoon so as not to break the rhubarb
The moment it boils it softens, and in three
minutes or lees time, according to whether
the rhubarb is ola or young, strain it of
quickly with the cover tilted on the sauce
pan Let it slip from the sauce pan iuto q
pie dish; sprinkle the loaf sugar and grated
lemon over 1t and leavs until cold.