The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-09-12
HINTS FOR THE HOUSEHOLD.

blossom end should be removed, as this darkens
the liquid with which it Is cooked.
Catnip pillows are now considered more sopo-
rife than pine needles, aud young ladies en-
broider appropriate notices on the covering OF
this new fad for nervous people
A little bag of mustard laid on the top of the
pickle jar will prevent the vinegar from becom-
ing moldy, If the pickles have been put up In
vinegar that has not been boiled.
Layer cake ought never to be set away on
plate, but something with fiat surface. LIZ
you have nothing better, turn one of the tin
jelly cake tins bottom side up and put white
paper over it; put the cake on 1t until you wish
to cut it.
Pillow shams, window curtains and even BED
spreads are made of the Japanese paper napkins
for use in summer cottages. Gummed lightly
together they make a fabric which is pretty and
airy looking for these purposes and which is so
cheap that it may very we'll be thrown away If
slightly soiled at the end of the season.
To crystalline fruit pick out the finest of any
kind of fruit leave in the stones; beat the whites
Of three eggs to a stiff frcth lay the fruit in
the beaten egg with the stems up ward; drain
and beat the part that drips off again. select
them out one by one and dip them into a cup of
finely powdered sugar. Cover pan with a
sheet of fine paper, place the fruit on it and
set In a cool oven. When the icing on the fruit
becomes irm pile them on a dish and set them
in cool place.
This method of preparing branded peaches is
recommended Pare your peaches, throwing
them into cold water as peeled. then put them
into boiling water, AID cook until tender. Skim
them out, and put again into cold water. Add
your sugar for syrup to the water the fruit was
boiled in, and when boiled clear put your peaches
in for short time: place them sngly in plat
ter until cold; then put them in q jar. Add
half the quantity of good New England rum or
white brandy to syrup enough to fill the jar, and
pour over the peaches when cold
The possibilities of denims are hardly appre-
ciated. They form admirable ground for
variety of embroidery. For cushions, backs and
seats of wicker chairs and settees they
cellent when embroidered with washing crewels
with ingram embroidery cotton. For por-
there's for summer cottages they are also most
useful. They also look well with cretonne ap-
plique work. A set Of wicker furniture has con
ventionalized designs Of pansies cowsips and
marguertes in single designs on blue denims
worked in Kensington stitch with ingram cotton.
Melon mangoes prepared In this way are very
nice: Select unripe melons, and cut a piece from
the side and remove the seeds with teaspoon.
Fill the melons with finely shredded cabbage and
mustard seed in equal parts, adding TWO small
white onions, little minced garlic aud two
cloves to each melon. Replace the piece cut
from the side and secure it with strong string.
Cover with boiled sDced vinegar. For four
days, drain off the vinegar, boil it aud pour it
the melons. The last time the vinegar is
poured on the margoes some grated horse radish
may be added.
Miss Juliet Corson gives directions for stuff
ing rnangoes, which call for a mixture in about
equal proportions of red and white cabbage, fresh
red peppers, onions, green corn kernels, sliced
okra, Lima beans chopped, tomatoes peeled and
chopped, new carrots chopped. gherkins, green
grapes without the seeds, grated horseradish.
celery, mustard Seed caulfower and nastur-
tums; all the spices and seasonings are to he
literally used. including turmeric and little
curry; the peppers are to be soaked IN brine for
a week before stuffiDg them, and then covered
with cold vinegar.
A recent importation in embroidery is used
for orramenting summer mantel valances. It
consists Of ordinary five inch cream-color lace,
beautifed by embroidery in over-and-over stitch
and buttonholng in colored f1osseS, asSociatlng
such colors as low green's and blues, pale puppies
and light old reds. enriching the outlines with
gold thread. The lace. sort Of machine made
lace of good design, though coarse. furnishes
the motif by its pattern, which is carried out
simply in colors and gold AS finish for vel
vet or plush valance of low toned red it makes
an extremely pretty furnishing.
This mixed pickle is known by some as Ger
man sauce: One gallon of green tomatoes
chopped fine, one quart of celery and one quart
OF onions, both chopped fine; two gills Of white
mustard Seed one of ground black pepper, one
gill of whole alspice, one gill of whole cloves,
three gills of salt, pound OF white sugar,
three quarts Of good cider vinegar, one gallon
chopped cabbage Put the cabbage and tomatoes
=
add two red peppers, chopped fine. Mix all ex
cept the spices together, and boil until quite
tender, stirring often. When done add the
spices, stir we'll and put into your ja-s
This recipe for picking cucumbers is recon-
nended: Select very small cucumbers; wash
them we'll and put them in large bowl or jar.
Stew them with salt and pour little water over
them. Let them stand for twenty-four hours,
turning them frequently. Put wine vinegar in
a brass kettle with a good quantity Of pepper
corns, whole cloves and some bay leaves. To
each quart of vinegar thirty peppercorns thirty
cloves and eight bay leaves will be sufficient.
Let all boil together. Dry the cucumbers with
linen cloth, pour the vinegar over them and
cover them up. On each of the two following
days pour off the vinegar, boil it. and then pour
it boiling over the cucumbers. Cover and keep
in cool, dry place.
Try this peach meringue: Put a quart of
milk, reserving half a teacupful, in a saucepan,
and when it boils add the reserve milk. in which
two tablespoonfuls Of corn-starch are dissolved,
stirring constantly. When it thiekens remove
from the fire and add one tablespoonful of but
ter, and let the mixture cool When cold, beat
in the yoiks of three eggs until the custard is
light and add half cupful of granulateo sugar.
Cover the bottom of a buttered earthenware
baking pan with three layers of ripe peaches,
peeled, stoned and CHARTERED. sprinkling two
tablespoonful Of sugar over them Pour the
custard gently the fruit, and bake in quick
oven for twenty minutes: When DONE cover
the top with the whites of the eggs beaten to
stiff froth. sprinkng little sugar over the
whites. Brown delicately in the oven, and serve
cold with cream.