The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-03-17
HOUSEHOLD HINTS.

A Jelly Filling for Orange Cake-Grated
rind and juice of one or two oranges and
one lemon; one cup of water; one cup of
sugar; one tablespoonful of corn starch; boil
and cool before putting between the layers
of cake.
Potato Croquettes. mashed pota.
toes with pepper and salt, beat 10 a cream
with tablespoonful of melted butter to
every cup of potatoes, add a couple of beaten
eggs roll into small balls, dip in beaten egg,
then in bread-crumbs and fry in hot fat.
Parker House Rolls.-0ne cup each of
warm new milk and yeast; two tablespoons
full each of sugar and melted lard, one quart
of -four, or enough to mold firm; let it rise
till light, then mold. roll about one-half
inch thick, cut with biscuit cutter, butter
the tops fold up, let it rise till light, and
bake in quick oven.
Orange Cake.-Two cups of sugar, one
half cup butter. two eggs, one cup of milk.
two and half -four, two teaspoonfuls of
yeast powder. Cream and butter, add sugar
and beat we'll add the yolks of the eggs
after they have been well beaten, stirring all
well together; then add milk, then the flour
with the yeast powder sifted in three times
and, lastly, the whites of the eggs beaten to
| stiff froth. Bake in layers an inch thick ;
| flavor with grated orange or lemon peel.
Calls Foot Jelly.-Put four clean calls
| feet into gallon of cold water; boil till re-
| duced one-half then strain and allow to
stand over night. Take off all the fat in the
morning and remove the sediment. Put the
clear part over the fire, with three sliced
lemons, two cups of sugar, blade of mace,
| stick OF cinnamon, and the beaten whites
| of three eggs. Boil fifteen minutes and
strain through a jelly bag. If not clear,
| throw out the lemons and spice, return the
| jelly bag, and strain again into moulds. This
| jelly is very nourishing, and is readily assm-
Hated by the most delicate stomachs.
| A Novel Work Basket-One description OF
/ a work basket ere l finished: Take an old
| hat, or cheap new one il you prefer it, put
two bands of fancy ribbon round the crown,
| tied in bows. OF course, your hat sits on the
| crown, and inside the rim you place bag
| which is mrde OF soma bright stuff, and
which is drawn in at top. This is a useful
kind of work-basket, because it keeps things
tidy. If your hat is old you can renew it by
melting sealing-wax in alcohol and brushing
| it over. An old black hat done this way with
black wax is a great success, but any color
will do, or you may bronze.
| A Steamed Batter Pudding-Half a cup OF
butter, large cup OF sugar, four eggs, three
cups of flour, teaspoonful of yeast powder,
teaspoonfnl of fiayoring extract, and gill
of milk. Sift the yeast powder with the
-four, and see that they are perfectly incor.
porated. Cream the butter, and then beat
the sugar into it until very smooth and light.
Beat the eggs separately, and add the butter,
sugar and -four TO them gradually, until the
batter is perfectly smooth and free from
Jumps. Lastly, thin with milk and add the
kind of flavoring extract you prefer Putin
| a pudding mold or a small basin, and tie a
cloth tightly over it. Steam over pot OF
hot water for two hours, and keep closely
covered all the while the process lasts. Serve
with wine or snowflake sauce.
Stewed mutton with rice.-Trim most oil
the fat from the short bones left after taking
the best part of the neck of mutton for cut
| lets or roasting. Place, without cutting them
| up, in stewpan with teacupful of rice, OF
more rice should there be more than two
pounds of meat. Season with pepper and
salt, and well flour them on both sides. Fry
| plateful of sliced onions, slice carrot, 6
| turnip and a little celery; add them all tC
the contents of the stewpan, pour in enough
brown stock, cold, to Just cover the whole
and let it gently simmer by the side of the
fire until very tender; it will take about al
hour and half after coming to boil. Th'
| rice will be found to have absorbed most o
the gravy; this should be placed first in The
dish when serving, then the meat, and thu
appearance is improved by adding littl,
cut up carrot and turnip. separately stewet
in little brown gravy, by way OF garnish
on the top.
Dining-room and Hall.-At our house W,
live simply, and we had to begin with mod
crate means.
The dining-room at first was furnished
only with bare necessities; walls and foo
| were the same as the parlor; there were tive
or three bright-toned pictures; and funny
little round table in two stories, did duty
as sort of buffet This was not new; it hae
been picked mp at great bargain. and re
vanished by Aunt Melinda, who had devei