The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-05-05
HOUSEHOLD HINTS.

pets and In the drawers of furniture infested
with cockrOaches and fleas, will destroy the
yermin.
Suet Pudding.-0ne cup chopped suet, one
cup raisins, one cup mOlasses, one cup milk,
three cups -four one teaspOonful baking
powder, one teaspoonful SALT Boil three
hours.
Worth Knowing-Salt will curdle milk;
therefore, in preparing milk toast, sauces,
scrambled eggs, or anything of which milk is
the foundation, do not add the salt till the
pan has left the fire.
Nice Fruit Cake.-Six eggs, half a cup of
milk, one cup of sugar, one pint of molasses,
three cups of butter, one teaspoonful OF soda,
spices TO suit taste, raislns, currantS, c!tron
and flour. This cake is very rich and will
keep long time.
Remove STAINS foom Marble.-To remove
stains from statuary marble, take equal parts
of fresh oil of vitriol and lemon juice; shake
up these substances very thoroughly IN
bottle; wet the spots with the mixture and
in few minutes afterward rup with soft
linen cloth, and the spot will be found to
have entirely disappeared.
Apple Custard.-Take half n dozen good
apples, and remove the skin aud cores. Cook
them until they begin TO soften in water 10
cover them. Then put them in pu iding
dish and sugar them. Beat eight eggs with
four spOOnfulS Of sugar, and add three pintS
ali an hour.
A Charming Dish.-A dish that needs to
be more generally known is made by chop
ping some veal that has been cooked very
fine; season it highly with pepper and salt
and little mustard and bind it with the
yoik of an egg; then take a firm head of
cabbage cut out the heart and fill the space
with veal; tie the cabbage up in a cloth and
let it boil until tender. Some cooks use part
cold boiled ham and part veal or chicken.
Potato Salad.-Boll six or eight potatoes,
and when cold cut them into very thin slices;
a salad bowl must then be rubbed with half
a Glove of garlic; some finely chopped cher
vii or parsley strewn over the potatoes in the
bowl, and pepper, self, oil and vinegar poured
over the whole, and well stirred the guam
tity of oil should be in the proportion of one
tablespoonful to less than tablespoonful of
white French vinegar.
PEASANTS Soup.@Chop up some cabbage,
carrots, onions and celery; put them on the
fire in a saucepan, with some fresh butter
and salt. As soon the vegetables are soft,
moiSten them with stock and simmer over
slow fire for three hours; add sufficient water
for the soup required, and simmer for half
an hour. 1t is better # either lentils or hari-
cot beans have been boiled III the added wa
! ter. At the end of half an hour put in some
chopped sorre1 leaves and lettuce. and boil
Pour the soup over crusts of bread in the soup
tureen.
To Clean Brass.-Make mixture OF one
part common nitric acid and one half part
sulphuric acid in a stone jar, having also
| ready pail of fresh water and one-half part
| sulphuric acid in stone jar, having also
| ready pail of fresh water and box of saw
dust. The articles 10 be treated are dipped
| into the acid, then removed into the water,
| and finally rubbed with sawdust. Tnis inn
mediately changes them to a brilliant color.
If the brass has become greasy, is it first
| dipped in a strong warm solution of soda;
| this "cuts' the grease, so that the acid has
| free power to acr.
Swiss Pudding.-One teacupful of -four;
| four tablespoonfuls OF butter; three of sugar;
| one pint of milk: five eggs; the rine of
/ lemon. Crate the rine of a lemon (the yell
| low part only, Temember) into the milk,
which put in the double boiler. Rub the
| flour and butter together. Pour the boiling
| milk on this and return to the
boiler. Cook five minutes stirring the
| first two. Beat the yolks of.tle eggs and
| the sugar together, and stir Into the boiling
! mixture. Remove from the fire immedi-
ately. When cold, at the whites of the eggs
beaten to a stiff broth Have three-quart
| mold well buttered. Turn the mixture into
this, and steam forty minutes. Turn on a
| hot dish and serve without delay. Cream
| sauce or tumbler of cuIrant Jelly, melted
| with the juice of two lemons, should be
served with 1t.
German Dumplings Mix quarter OF
| pint of lukewarm milk or cream with
| small cup of yeast; add an ounce OF sugar,
| two we'll beaten eggs, three ounces of partly
| melted butter ana pound of sfted flour.
| Beat the whole thoroughly until light and
| spongy cover with cloth. aud let it raise
| by a gentle warmth. Turn out the dough on
well Toured board; cut off egg-sZed pieces
| and lightly roll them into round balls or
| ovals. Leave these On the board to rise
| again. Put two ounces of butter in broad,
| flat Stewpan with desertspoonful of sugar,
| and milk half an inch deep. Let this boil;
| taSe up the cakes gently with slice, and
| lay them close together in the boiling milk.
| Cover with lid and pat them in the oven
| till the milk is nearly dried away. and the
| dumplings have yellow crust. Take them
/ CAREFULLY apart, sift sugar over and serve
with any sweet sauce. fruit or sirup.