The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-01-17
HINTS FOR THE HOUSEHOLD.

Consumptive night sweats may be arrested by
sponging the body nightly in salt water.
Cold tea should be saved for your vinegar
barrel 1t sours easily, and gives color ana
flavor.
1t is wise, If you are going to put English cur
rants into cake, to dry them on clotn oy tn9
fire, after washing them, as sometimes the cold
water will cause the cake to fall.
Pretty aprons are made of ''piecer lace cut
round and bordered with wide lace. A pulled
or plated pocket embellished with knot or bow
o. ribbon, is placed on the right side.
Graham mush is a good substitute for rich
pudding on some occasions. Make just as you
do corn-meal mrsh, but add "a few berries or
raisins, or English currants. Serve with milk
and sugar.
Paper-holders are easily made of the soft Jap
anese straw mats. They are bound with ribbon
and are turned up half way to form the receipt
acle for the papers, bows of ribbon finishing the
place where the mat is fastened.
Many cooks consider it a great improvement
upon ordinary apple-sauce which is to be served
with roast goose or with pork to rub it through
colander, and then to beat it with spoon until
it is very light and almost like pulp.
TO take creases out Of drawing paper en-
cravings lay the paper or engraving, face down
ward, on sheet of smooth, unsized white paper;
cover it with another sheet of the same, very
slightly damped, and iron with moderately
warm fatiron.
When a can of preserved provisions is opened,
and only portion of its contents removed. the
air acts upon the tin and solder and causes the
should be emptied all at once. and the unused
portion put in an earthen vessel.
Cheese cake, which is said to be favorite
article of food in Jewish households is made
thus: Mix quarter of pound of grated cheese,
one after dinner cupful OF milk, little red pep
per, nutmeg salt and parsley; to this add three
beaten eggs. Grease then tho baking tin and
bake the compound ten minutes in hot oven.
This is a very nice dish for either breakfast or
supper
An authority in laundry matters says that
borax is valuable adjunct to the raw starch
for collars and cuffs. Too much should not be
used, as it has a tendency to make the linen yell
and bottled for future use. Perfectly clear gum
arabic water IS also an excellent addition. It is
well to bear in mind that the polish on cuffs and
collars is the result of heat, friction and pressure.
Endive salad is wholesome and delicate If
the curled endive be preferred, use only the yell
low leaves removing the thick stalks, and cut
ting the small ones in thin pieces. The smooth
endive stalk, as we'll must be cut fine. It may be
mixed with oil. vinegar, salt and pepper and
potato mashed fine, or with sour cream mixed
with oil, vinegar and salt When mixed with
this last dressing it is usually served with hot
potatoes.
For oyster salad take one pint of celery, one
quart of oysters, one-thrd of a cup of salad
dressing, three tablespoonfulS of vinegar, one of
melted butter, half teaspoonful of salt. little
black pepper a tablespoonful of lemon juice
Let the oysters come to Scalding heat. and
skim them. Take them from the fire, and season
with butter, pepper, salt and other ingredients.
When cool, put them on ice. just before serv
ing, drain the celery and chop it, not fine, and
mix with the oysters. Then pour over pint of
salad dressing.
Darned embroidery holds its popularity, and
by it the most delicate effects are attainable.
especially in the matter of color different effects
being given in different lights. It's principle is
practically the reverse of other kinds of en-
broidery, in that the design is simply outlined.
and the background filed in. leaving the pattern
indicated by the material alone Where the
background is very fully worked, the effect is
almost the same as applique. The stitch Is the
same as that employed in the homeiy work Of
mending stockings.
To make dressing for oyster salad take the
mustard a teaspoonful of salt, two table spoon
fuls white sugar, an atom of cayenne pepper,
cup of OIL or butter melted, small half-cup of
vinegar. the juice of a lemon. Beat the eggs
very light with the sugar, and the mustard, salt
and pepper Mix in the butter and vinegar in
small quantities alternately, and. just before
pouring over the salad. add two cups of whipped
cream. To whip cream. let it stay on the Ice
few hours, then whip with Dover egg beater.
The following advice is given by the Art ANA
teur to correspondent who wants to know q
cheap but effective way of curtaining the narrow
and disproportionately high windows of poorly
lighted sitting-room: "Cut off from the upper
part Of the windows enough to make the height
of the window proportionate to the width, and
fill in the upper part with Japanese lattice work.
which can be bought very cheap at almost any
of the Japanese stores. Below have rather
narrow brass pole, with the usual brass rings
From this suspend Crete curtains, which are
transparent but heavier than the similar grena-
dine goods called Madras With a light buff or
rich cream color win6ow-shade as a background
for the lattice work, as it will be If the shades
are kept down foot or two, you will retain
more light in the room than you could secure by
the use of any other kind of curtains and have
an artistic effect at small expense"
Among some recipes for Jewish dishes given
by the Cook is the following for motzoth ball
soup: Take couple of pounds of soup meat,
with some soup bones; put in a pot with sufi-
cient water to make six or eight plates of soup;
when well boiled, skim and put in couple of on
ions, some top celery and little tomatoes.
When the soup is done, strain. Put one cup of
,motzoth meal In a basin and scad with some of
Of the hot soup sufficient to moisten so as to
be able to make into balls: add to this some pow
dered allspice, ginger, parsley, pepper, salt, and
alittle onion (chopped) which has been previously
fried. Let these ingredients cool, and then mix
in three well beaten eggs. Sift some of the mot
10th meal on plate; make then the balls of the
above ingredients and roll in the meal which has
already been prepared; drop them carefully into
the soup while it is gently boiling, and cook
about twenty minutes when they will rise to
the top of the soup. Then serve.
What Men Should Wear on Dress Occasions.
New York Mail and Express
The following will show the differences of
opinion that prevail among the best authorities
as to what it is proper to wear, outside of the