The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-08-26

and spelling everything it touches, Again,
burns and scalds treated with soda have less
tendency to form granulations or proud
flesh" this being kept down by the slight
caustic action of the soda.-Chamber's Jour-
nal.
NJ. i. Johnson has given the following re-
ceipt for stamping textile materials indelibly:
Dissolve twenty-five parts of carbonate OF
soda in eighty-fve parts of glycerine and rub
into the solution twenty parts OF gum arabic.
Dissolve eleven parts OF nitrate OF silver In
twenty parts of Officinal water of ammonia.
Mix these two solutions and heat the mixture
TO boiling. When the liquid has acquired
dark color stir into it ten parts of Venice tur-
pentine. Apply the resulting ink with a
stamp 10 the fabrics, and subject the impress
sion TO natural or artificial heat.
Small potatoes are very nice cooked in
this way: Peel them and boil in salted
water; do not let them boil until they are
soft. Beat one egg, and have ready some
fine cracker crumbs; roll the potato in the
egg and then in the cracker, and fry in but
ter until light brown, turning frequently
that the color may be uniform; or the pOta-
toes may be dropped into hot lard. In this
case cloth should be laid over plate and
the potatoes should be drained for a mo-
ment in this before sending them to the
table.
GLAZED CUcuMBERs.-Cut the cucumbers
into quarters, split them in the middle, re-
move their seeds; peel them, let them blanch
for a few minutes; then range them in a
stewpan, spread with slices OF raw ham i:
moisten them with a little gravy, let them
boil. letting the moisture reduce 10 glaze;
then dish them up. Dilute the stock of the
stewpan with little white wine, let it boil,
thicken it with little kneaded butter; pass
the sauce, through a sieve, over the cucum-
bers. Glazed cucumbers may be masked
Il -l..&
sauce and even with tomato Sauce.-DubOis.
Entire Wheat Muffins-For dozen muf-
fins there will be required a cupful and a
half of entire wheat -four, cupful of milk,
Cne-third of a cupful of water, an egg, tea
spoonful of cream of tartar. half a teaspoon
full of soda, half a teaspoonful of salt and two
tablespoonfuls OF sugar. Mix the dry ingre-
dients and sift them into bowl. Beat the
egg until il is light, and add the milk and
water to it. Pour this mixture upon the
dry ingredients, and beat them quickly and
vigorously. Pour the batter into buttered
muffin pans and bake for twenty-five min
uteS in a rather quick oven. The batter will
be thin, and will give moist muffin, but
that is as it should be.
An economical dish is made as follows:
Wash a calls liver; remove the skin and cut
| of the white fat from the under side. Lard
| the upper side with fat salt pork. Brown in
a baking pan two tablespoonfuls of flour in
hot butter or dripping; place the liver in the
| pan and let ii brown on both sides. Add
one carrot cut in halves, one onion in which
| six cloves have been stuck, one bay-leaf and
| the rind of lemon. Pour three cupfuls of
wather on broth la the pan and bake for half
and hour, basting often. Then add one tea
| spoonful of vinegar and one of lemon juice,
| salt and pepper; basic two or three times.
| Strain the gravy over the liver, garnish with
round slices OF lemon and serve The follow
| ing fried herbs are served with the liver
| Four handfuls of young spinach, two OF
| well washed and drained. Chop fine and
add one handful of young onions, well
minced. Put them i'm Il saucepan with one
ounce of butter and some pepper and salt
| Cover the pan and put it on the fire, shaking
| il until il bOils; then set it back and let il
simmer until the herbs are tender. Garnsh
| the liver with them.