The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-02-17
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
To Make a Coal Fire.-An expert says
there is as much art in making a coal fire as
there is in any other OF the arts of housekeep-
ing In this season fire should be made In
the crate that will last through the day, CIV
ing a moderate heat and ventilation for the
house. To do this, first clear the CRATE, then
fill it up about half full of coal; then make
a wood fire, putting on only a few sticks of
wood, which will burn slowly, gradually ig-
hitting the coal. The wood ashes on top of
the coal will prevent its rapid consumption,
and fire thus constructed, burning slowly.
with moderate heat, will last ali day. 1t is
always good economy to put one or two
sticks of wood on the top of coal fire in
burning out fast and throw more largely the
heat into the room. Try it.
Too much sweeping is going ON in the
average house, Marion Harland thinks The
ACCESSIBILITY OF giving every apartment a
vigorous "brOom-cleaning" at least once
week has been so strenuously insisted upon
by some notable horse-keepers that it has by
many been converted into an imperative
duty; but looking at the matter in an I'M
preiudiced light, one can not clearly see
why drawing-roOm inhabited p"~'. '''t
for few hours of the afternoon anu evening,
or an unoccupied guest-chamber should re-
quire the same amount OF publication de-
manded by sewing, sitting or dining-rOom.
The dustpan and brush are labor saving ma
chimes that do not receive due appreciation.
By their aid in removing little dust here
and little there the business of sweeping a
whole room may be deferred at times, when
at the first glance anything less than a COM
plete routing out of furniture and dirt to-
gether would seem impossible.
Beignets-Pets of the Nuns.-This delicious
dessert is prepared in the following manner:
Put one pint of milk in a saucepan, and
when it boils thicken it with -four until it is
so thick that the spoon will stand in it while
it is still on the fire. Add one tablespoonful
of butter and let it become cold. When cold
add three teaspeoDfuls of fine sugar, half a
glass of wine or some other tiavoring, a little
grated nutmegs, the beaten yolks of four
eggs, and last the whites of the eggs, which
have been beaten to a stiff frOth. Beat the
mixture well for fifteen minutes. Have a
kettle of boiling lard on the fire; drop the
mixture into the fat; fry a delicate brown.
When done, lay the beignets on colander,
sift powdered sugar over them and serve very
hoi.T 1IIA 81
White fruit cake-The whites of ten eggs
well beaten, two coffee-cupfuls powdered
white sugar, one coffee-cupful butter, four
coffee cupfuls -four, one coffee-cupful sweet
milk, one teaspocnful soda, two teaspoonfuls
cream tartar; flavor with rose and peach
water; two pounds raisIns stonned and chop
ped, two pounds currantS, one pound citrOn
sliced thin. Beat butter and sugar together
till 1t is light; mix cream tartar in the flour
before putting in the milk; then add -four
and whites alternately. Stir we'll together,
and add fruit till all is in. II baked in one
pan bake about two hours. If divided, bake
One.hour. Cover the bottom of pan with
well buttered paper to insure it turning out
nicely. If it should brown too fact, put a
thick paper over top; if needed, under the
pan; bake slowly.
Cheese Macaroni-Throw a quarter OF a
pounp of macaroni, broken into pieces an
inch long, into three pints of boiling water,
with large pinch of salt. The saucepan
should be large or the water will rise over
when the macaronl boils fast, which it should
do for twenty or twenty-five minutes. When
done strain the macaroni through cOlander,
put it back into the saucepan with an ounce
of fresh butter, small pinch of white pep
per and salt, if necessary, and shake it over
the fire minute or two. put fourth part
of the macaroni on the dish, sprinkle over 1t
half an ounce of grated cheese, and repeat
this until two ounces of grated cheese are
used. Serve Immediately with crisp, dry
| toast, cut in neat pieces.
Lemon Sauce.-This will be found an ex-
| cellent sauce for simple pudding. The juice
| of a large lemon, one tablespoonful of corn
| flour, an ounce of butter, wineglassful of
| sherry, and gill OF water. MIX the corn
| flour smoothly with the water; add the SUI
gar, lemon juice and butter. Beat the yelks
| of three eggs and mix them gradually with
the rest. Let it come to just within the boil
| ing point If it boilS it will curdle, and the
sauce be spoilt. Pour it over the pudding
| Just before serving. If the plum pudding is
considered the king of puddings, certainly
this pudding has a claim to the title of
| queen.
Cream Dates-Put the white of an egg into
bowl, and add an equal quantity of cold
water. Mix with this enough confectioners'
sugar until it is stiff enough to mold. Re-
move the seeds from the dates with sharp
| knife and fill the opening with the cream,
| which is formed in the shape OF the seed,
| only larger of course, so that it fills the
cavity; then set away for the cream to dry.
The cream may be favored to taste.
Vinaigrette Sauce-Vinaigrette sauce is
made by putting salt and pepper in shallow
| dish and pouring vinegar over them, little
at time, beating constantly. While beat
| ing add olive oil. little by little, and then
add chopped parsley. If this sauce is used
with cold meat, add mustard to the pepper
and salt.