The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-08-15
HINTS FOR PnE HOUSEHOLD.

Frozen watermelcn for Breakfast is o new
agonyin fashionable gastronomy
1t is well to remember that too much blueinf
renders clothes yellow after time.
SMALL pillows with plain slips have returned
and antique comfort has taken the place in the
pest homes OF the big, dressed-up pillows of the
last ten years.
Japanese curtains in figured silks are used for
work aprons by.young ladies' large poke,
holds the work and crewels, while bows of ribbon
finish the apron.
Pretty curtains for Chippendsle bed are
made Of Madras muslin outlined in gold thread
This would be pretty summer work. and some
thing which will amply repay one for the trouble
expended.
Charming o'clock tea cloths may be made Of
colored Japanese silk into which fancy fringe
is tied If the fringe is made of washing silk
the cloths wash perfectly. These fancy fringes
are very easily made.
Drawn butter, so often mentioned in the cook
books. 10 made in this way: Mix two ounces Of
butter and two teaspoonfuls of floor together
until they are perfectly smooth. Stir this mix
ture into half pint of boiling water; add salt to
taste and simmer until the -four is cooked. Mill
may be used instead of water. and then less but
ter will be needed.
Effective screens may have the panels of coarse
gray linen with applique designs cut from ere,
tonne and Uhtlined with plumetis stitch in silk.
These designs are very rich If the shading be
will suggest the variety and harmony that may
be produced. Richer screen panels may be made
of satin serge with the appliques cut from bro
caded silk.
A good tooth eautifer is powdered sulphur.
which is also an excellent tooth-preserver. This
may be used daily. For occasional use, say
once a week. the following is a good recipe
Pumlce-stone one ounce; bicarbonate of soda
one-half ounce; powdered tale, one-half ounce.
Fresh looking lips clean. white teeth, and q
breath like sweet frankincense, aloe anc
myrrh," will make up for many a deficiency ir
feature.
Bran-water is said TO be excellent for cleaning
mating. For an ordinary sized room, infuse
two handfuls of bran. put in bag in half
gallon of boiling water, pressing the bag so thar
all the goodness Of the bran will be in the water.
Dilute this water and wash the mating with
WOODEN or crash cloth, drying with another cloth
Immediately. By repeating this process every
fortnight for a room that is much used, the mat
ting retains it's good appearance, and is kept per
fectly clean
Cold sauces add piquant flavor to the more
insipid meats, and also correct the strong flavor
OF those which are too rich. When one feels
like lunchipg or dining ON cold fowl either
goose or chicken, or it may be pork or beef it 10
satisfactory to know the cold sauce is in readi
ness, well covered in a jar, in which it has beer
put certainly ten days previously. For such
take two ounces of green sage leaves, an ounce
OF the thin rind of lemon, a minced eschalot
d tedSpOOnIul OF SAIL ana q 0racDm OF cayeuut
pepper; pour over them half pint of port o.
claret then cork tightly.
The Art Interchange gives the followiDgS' 'Ths
majority or pine pillows are made of the twig
ends of the balsam Or, with buds and needles
chopped up small, say about an inch long. and all
put In together They require special season
ing, as their resinous nature prevents them from
decaying unpleasanty. as other leaves would
under the circumstances. The main thing is to
get the twigs and leaves Of the genuine fir bal
sam, abies balsamea; the needles leaves of this
tree are not very long and are bright green on
their upper surface and silvery white beneath
the tree is pyramidal in shape. Chop small
twigs in about one-inch lengths and place them
in thin muslin bags exposed to the air for few
hours, but not to the sun.
An English recipe for stuffed tomatoes is as
follows Take sufficient number of ripe tomatoes
and cut thin slice from the stalk end of each.
Remove the inside, being careful not to break
the outside of the fruit. Press the tomato pulp
through sieve, and mix it with little pepper
and salt, two ounces of ham previously cooked
and finely minced, an onion chopped very small
two tablespoonful of sifted bread crumbs. .
few sprigs of fresh parsley, we'll washed aud
shred fine. and a well beaten egg Mix these in
gradients thoroughly together, and fill the toma-
toes with the mixture. Place them, with the
cut side uppermosf in a baking tin; cover the
tops with seasoned bread crumbs, and bake in
brisk oven for half an hour.
The white of an egg has proved to be most
successive applications of this substance vii.
soothe the pain and effectually exclude the burn
from the air. This simple remedy seems prefer
able to collodion, even cotton. Extraordinary
stories are told of the healing properties of
new oil, which is easily made from the yolks of
hens eggs. The eggs are first boiled hard, and
the yolks are then removed crushed and placed
over fire, where they are carefully stirred UNI
til the whole substance is just the point of
catching fire, when the oil separates and may be
poured off. One yok will yield nearly two tea
spoonsful of oil 1t is in general use in south
Russia as means of curing cuts, bruises and
scratches
For watermelon preserves take the rinds aud
scald in alum water four hours; cover closely
with grape OF cabbage leaves; should they ns
clear and tender then take them out and throw
into cold water; if not. let them boil longer;
change this water morning and night until ali
taste of the alum is extracted; then make tain
syrup of two pounds of sugar to one of fruit;
boil it little and pour it hot the rinds and
let them stand three days. then boil the sweet
meats until they are transparent and the syrup
is quite thick; In the meantime have some white
ginger soaked until it is soft enough to be scraped
aud sliced thin; boil it first in cold water then
in the syrup, together with lemon peel and mace
to your taste; tie the ginger in muslin bag to
prevent its coloring the syrup; it is we'll TO put
in the grape leaves in layers during the process
Of scading then layer of rinds; keep kettle
closely covered; do not use the juice of the lem
ons.
A pudding that is very nice, and that comes
under the head of boiled custard pudding is
made as follows: Take quart of ripe peaches,
peel and slice them very thin, put sugar over
Them using one cup of the fine granulated su-
gar, and set away until the sugar is dissolved.
Take quart of milk. two tablespoons
full of corn starch, the yolks of three eggs, and
half q saltspoonful of salt Put the milk over in
the double boiler, mix the corn starch with lit
tie cold milk or water beat the yolks of the eggs
mix with the corn starch, add the SALT then pour
the boiling milk slowly over the mixture. When
it is well mixed, return to the double boiler and
cook until the custard is smooth and thick.
Take it from the fire and set one side TO cool;
when it is cool stir into the sliced peach which
has been put in pudding dish; take the whites
of three eggs, whose yolks you used in the pud-
ding, beat them stiff, add half cup of sugar and
spread over the pudding; set in the oven to brown
and then put away until cool