The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-03-11
HOUSEHOLD HINTS.

Receptacles For Clothes.-Receptacles for
clothes are necessarily among the most
prominent pieces in bedroom furnishings,
and, happily, some Of these may be home
made. One capital institution is the box
ottoman, which, according to size, will hold
dresses at full length or serve for hats and
bonnets. This is a particularly easily man
ufactured comfort, and almost any box will
do for foundation. A packing.csss is very
suitable. First, purchase pair of hinges for
the lid and four casters. When these are
duly screwed on line the box neatly with
pink or gray glazed lining, fastening it Sc
cuTely by tacks or glue to the bottom and
outside OF the box. Next make a cushion
to ft the top, and fasten this also securely
at the four corners This cushion may be
made like pillow or mattress. Now cut
q strip of the material, cretonne sheeting, or
whatever stuff is intended for covering, the
depth of the box and long enough to go
refund il, allowing for fullnes5 Hem the
lower edge neatly and gather the top into
band the exact size of the box; this band is
then nailed on, or tied or buttoned. Then
cut piece sufficiently large to cover the
cushion and lid, and TO this stitch a frill,
either killed, gathered or box plated, and
fasten the whole with fancy nails to the lid
in such a way that the killing falls over and
hides the band of the box-valance. Add
cord or ribbon loop to the middle of the lid
to lift il by, and the ottoman is complete.
nice to have two of these ottomans, one long
enough for dress skirts aud a smaller one
which will slip under the dressing table and
hold hats, etc., serving when needed as
seat for the dressing.table.
Any housekeeper can prove the honesty of
her grocer or his butter. by melting it. Pure
butter melted produces a pure, limpid,
golden oil, and 1t retains the butter flavor
Melt oleomargerine and the oil smells like
tallow and looks like tallow and q scum
rises to the surface. Butterine is mixture
Of dairy hutier and fats. Melt that and the
butter oil will rise to the top. Pour this off
and you will find the fats at the bottom.
whitish in color and giving of disagreed.
bic smell.
Sweet Potato Pie.-Select those potatoes
which you know to De dry and nicely. B ill
pare and mash very smooth. To quart of
the potatoes add a quart of rich, new milK
three eggs, nutmeg or cinnamon, a little salt
and sugar TO taste. Bake with en- under
crust.
How to Preserve Ham.-Cut the ham in
slices as usual for frying; then fry il little
and pack in stone jar, and cover il with
melted lard to keep the air from it. When
you wish il for The table, take out the neces-
sary amount and cook as usual. In this way
ham can be kept sweet through the warmest
weather.
Novelty Pie.-The habitual pie eater must
have variety; to help make it try this recipe:
Mix one egg, one heaping teaspoonful of
-four, enc teacupful of sugar, one teacupful
OF cold water, one tablespoonful of sharp
vinegar flavor with nutmeg or cinnamon,
with httle mace, and bake with two
crusis.
Scotch Granite Podding.-Dry and crate
two coffee cups of bread, or break into fine
crumbs until you have this quantity; mix
with il twelve tablespoonfuls OF grated choc-
olate. Heat to the boiling point one quart
oil rich, SWEEP milk. Pour this over
the chocolate and bread. When
IL has cooled little add the
beaten yelks of four egg. with sugar to your
taste.i A little vanilla is also always an ad-