The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-04-19

cracker powder, and one cup of cream, and to it
cupful Of the soup; mix thoroughly, and pour
all together, season to taste, boil few minutes
and serve.
writer in the New England Farmer says very
truly: 1T is a most preposterous fashion, this
custom of taking down the stove as soon as
warm weather comes on, and common sense
would dictate the folly of such thing if one
would only stop to think how many rainy, damp
days come during all the summer months A
little fire would change the atmosphere in a
room, and prevent mildew gathering on the
walls, and be conducive to health and comfort
generally"
A pretty case to hold cabinet photographs, and
which is intended to lie on the table, is made of
plush folded like book. 1t is lined, and has
body given to it by having one thickness OF wad-
ding between the lining and the outside. The
plush is folded over at the sides, and forms sort
of pocket which holds the pictures in place. 1t
may be ornamented with embroidery, and a
pretty design is a pomegranate and leaves or it
may have the initials or the owner in silver let
ters upon it.
Scientists have been experimenting with tea
and report as follows: After tea has been
STEPPED in boiling water for three minutes over
five-sixths of the valuable constituents are ex-
tracted. At the end of ten minutes the leaves
are almost entirely exhausted Prolonged infus
ion gives no additional strength to the liquid,
but it does cause the loss by volatizaton, of
the flavoring principles. Hard waters are tc be
preferred to soft waters in the teapot as The
hard waters dissolve less of the tannin out of the
leaves The bearing of these laboratory results
on the art of making good cup of tea is obvi
Gus.
New York Post: A delicious dish to serve
with ice-cream is made thus: Take one quart Of
canned red raspberries, half package of gela-
tin, the juice of lemon, and the whites of four
eggs; drain the juice from the berries if neces-
sary add sugar to make quite sweet; let the gela
tine soak for an hour and half or two hours in
little of the berry juice; put the rest of the
juice into a sauce-pan; let it reach the boiling
point, then add the geatine let it cool little and
then stir in the berries, the lemon juice and the
whites of the eggs; beat the mixture for several
minutes. until it is thoroughly mixed, then put
it into molds, and set away to cool and harden
This may be eaten with sugar and cream, but is
incest with ice-cream.
Marion Harland's ssBabyhood" says: 1.-THE
custom of wetting the hair before combing or
brushing is one which ought to be condemned
for various reasons In the first place, the nurse
| who is permitted to dip brush in water and
| then plaster down the hair with it will never
spend the amount of time required to get it
smooth by the proper use of dry brush. The
child's head will. therefore, fail to receive the
| thorough brushing which a healthy growth of
| hair demands. In the next place. no juvenile
| hair was ever improved in appearance by having
| the curves of graceful confusion transformed
into dripping perpendicular lines, and finally,
| the frequent wetting of the hair is certain to
make it harsh and dry.