The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-05-26
ALL AROUND THE HOUSE.
Hints to neutrality-suspicious. and Cur
tains-GOod Things for the Table.

Hints to neutrality-suspicious. and Cur
tains-GOod Things for the Table.
No hostess is to be more dreaded than the
one who frets under her duties. If she is alb
sent-minded at the table and conscious of
the plumbers IN the service, she is an attic
ton to all about her. Let mistakes 60. An
easy, attentive bearing is worth all the angels
food and wine and Jelly in creation; for is Il
not the essence Of the angel itself-that
which puts us thoroughly at our ease? Oh.
ivion is an absolute essential after the guests
are seated at the table. One must be unconS-
cious of mistakes, if they occur. We have
known instances where an evening has been
marred by the obvious anxiety on the part
of the ladies that nothing should go amiss.
In consequence, everything went wrong. Let
us then have frequent entertainments, and
less expensive ones.
pecially the prospective mothers, to hunt up
and adopt every new idea that will help
make her work easier, her cares lighter the
minutes for rest more frequent and her de-
sire for mental improvement stronger.
MARvELs OF BEAUTY IN DRAPERY
Portieres are marvels OF beauty. A novel
ty Is pair of Delhi "puhlgaries," one mass
of gold cOlored silk embroidery, into which
are worked small, round pieces of looking.
and curious effect, for without close exam
ination it is impossible to tell what the in
Vulnerable glittering circles are. An elegant
portiere to match the window draperies is of
peacock blue velvet, with heavy border of
embroidery of birds and flowers; the doors
that this portiere frames have the panels
painted with birds and flowers t. CORES
pond; the curtains are arranged upon rings
sewn to the inner side of the velvet, and
cords passed through them so that they can
be draped back to show the color to per-
lection.
Plush, satin, velouse, cretonne, and most
furniture coverings can be used to correspond
with the surroundings of the room, while
heavy curtains, with a deem dado, come
ready for use, are pretty and not very ex-
pensive.
Satin damasks are of the most gorgeous
descriptions. Gold thread is introduced in
many Of them, some being stiff with the
metal embroidery. Plain silk plush is pref
", but not serviceable as it brushes so
easily. A handsome furnishing material is
a red with damask velvet designs. Silk and
wool damasks, so much in vogue many
years ago, are now again becoming fashloaa-
bic, and are made in all the new limitations
of old colors, old gold, China blue, dull red,
copper, etc. They are very serviceable, and
by many are preferred to figured goods.
GOOD THINGS FOR THE TABLE
orange short-cake, take two large oranges
peel and chop fine, remove the seeds, add
half peeled lemon and one cup of sugar.
Spread between the layers of short-cake
while it is hot. This may be used for layer
cake filling also, but in that case add the
well-beaten white of an egg.
FISH PATTIEs.-Line some small tins with
piecrust, not too rich. While they are bak-
ing, pick the fish into very small bits sea-
vi mill md In, of
butter, pepper and salt. Heat to the boiling
point, and fill the pattles when they are
taken from the oven. Another way is to
remove the bones and skin, pick the fish up
fine, mix with a little chopped cabbage, and
season with salad dressing Still another
way is to prepare the fish just as you would
for the patties, and then serve on thin slices
of buttered toast. In this case put milk
enough over the fish to allow it 10 soak into
the toast
Braised veal: Take piece of the shout
der weighing about five pounds. Have the
bone removed and tie up the meat to make
1t firm. Put piece of butter the size of
half an egg, together with few shavings of
onion, into kettle or stone crock and let it
get hot Salt and pepper the veal and put it
into the kettle, cover it tightly and put it
over medium fire until the meat is brown
on both sides, turning it occasionally. Then
set the kettle back on the stove, see if the
juice of the meat together with the butter
do not make gravy enough, and il not, put
il about two tablespoonfuls of hot water
When the gravy is cold it will be like Jelly.
1t can be served hot with the hot meat or
cold with the cold meat
Baked Indian Pudding: One small cupfuI
of Indian meal, one-half cupful of wheat
flour stirred together with cod milk. Scald
one pint OF milk and stir the mixture in it
and cook until thick, then thin with cold
milk to the consistency of batter, not very
thick, and add half cupful OF sugar half a
cupful of molasses, two eggs, two table
spoonfuls of butter, little salt, two-thirds of
a teaspo0nful OF soda added just before put
ting it into the oven. Bake two hours.
After baking half an hour stir it up thor
Oughly.
Graham pudding: Two cupfuls graham
flour, one cupful molasses, one cupful milk,
one teaspoonful of Soda one cupful raisins
Steam three hours. Sauce fol- the above.
Two eggs, whites and yolks beaten separ-
ately, scant half cupful of butter, one cup
full Of sugar. Beat butter and sugar together
thoroughly, put in the yolks well beaten,
then the whites beaten to a stiff froth and