The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-03-24

about the streets are often very limp and
past being good; the poor and ignorant thus
buy them. Poisonous qualities begin to de-
velop in fish as soon as any decay, however
slight, takes place.
Stewed Duck.-Joint neatly, cover the bot
tom of saucepan with thin slices OF salt
pork; pepper and Law In the pieces of duck.
another layer of salt pork on the top, and
stTew with sliced onion; fit on a close lid,
set at the back of the range and cook slowly
until tender. An old duck will require four
hours, but will be good when conquered.
Take up the meat and keep hot. Strain the
gravy; add little powdered sage, parsley, a
teaspOonful of current jelly and a tablespoon
full Of Drowned flour. Boil up sharply and
pour over the duck.
Mocking-bird food.-A Reading Pa. J. fan
cier recommends the following as the best
food for mocking birds: Take the yolk of a
bard-boiled egg and about the same amount
of boiled potato, and mix. Then add as
much prepared mocking-bird food as will
equal the egg and potato. Mix the whole
thoroughly, and feed in a small dish. Give
plenty of clean water and strew the cage
with gravel. Wash the cups daily. A meal
worm or grasshOpper once day, with little
fresh beef occasionally. is good. He also
states that if the bird becomes droopy feed it
a spider.
For Baby.-The elaborate and easily in
jured cradle and CRIB spreads of satin and
lace, while elegant and snowy, are less use
full for everyday service than the pretty and
inexpensive durets OF cheese cloth. These
may be made the width of the goods-one
yard-and a yard and quarter long. A
single layer of cotton batting placed be-
tween two thicknesSes OF the cheese cloth,
secures warmth without sacrificing light
ness. The edges of the cloth are joined by a
feather stitching of bright wosted, and the
lsttla cr,f1f ic tnffoI xrffh tho mo Tho
cost ofail the materials need not exceed so
cents.
Mutton Cakes-The remains of a cold
roast or boiled leg of mutton that has been
rarely cooked will be most delicious if pre-
pared as follows: Chop the meat as fine as
possible and mix it with half as much fine
bread crumbs and quarter as much beef
suet, also chopped very fine and freed from
/. strings. Put these ingredients into a bowl,
with "a upful of minced oysters (fresh ones
of course are best, but the canned ones may
be used) add a seasoning of thyme, mario
ram, pepper, salt, and little powdered
mace; mix with two well beaten eggs for a
pound of the cold mutton; stir until ii
forms stiff paste; form into balls or saus-
ages and fry.
Table Cover-Get a square of peacock
blue plush, er of felt, if something cheaper
is required. For the border take piece of
brown linen. Cut it about eight inches
deep. Match the corners together; then
have pattern stamped upon it consisting of
a running vine of leaves and flowers. Follow
this with tinsel and a chain stitching of gay
colored embroidery silks. The pattern
should be quite broad and heavy. Finish
the edge with an upholstery fringe, or, If the
center is of felt, a narrow pinked edge of the
felt may be allowed to show the linen band,
which should be hemmed down and the
hem concealed with fancy stitches.
Curtains-The newest designs in curtains
for the window is made of the most sheer
and fine cream-colored batiste. Painted
flowers, resembling conventionalized bach
elors' buttons, are scattered irregularly over
the curtain. They are painted fiat, without
any attempt at shading in dull reds and
blues. Around each flower is run silk of the
same color. On account of the thinness OF
the material, the coloring, when seen against
the light, is as distinct on one side as on the
other. The flowers are large and not very
close together, making most exquisite cur
tain, and not difficult one to make. The
edges are finished with little fluffy tassels.