The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1886-06-02
ALL AROUND THE HOUSE.
Precautions against Moths. - SeasOuable
Vegetables.-Straw
to do with them.

That excellent authority, The Next
Neighbour says: Always in the spring, af-
ter beating, cleaning and grand airing, take
the woollen clothes in while the sun is on
them, and put away, with as little folding
as possible in large chests, lined with thick
paper, and plenty of gum camphor in rather
large pieces among the layers. hope to see
the large wooden chest for storage form part
of our outfits as they were of our grand
mothers. Boxes are much better to keep
clothes in than leather trunks are, and a set
made of cedar, or lined with veneers of that
wood, built very large TO receive clothes
without much folding would be better than
cedar closets, especially if there is dry attic
to store them. One chest for blankets, one
for mems clothing, and one for women's,
sholld be part of the family plenishing, and
descend as heirlooms after the sensible Gus
tom of our ancestors Furs keep
best in the new barrels made from
paper pulp, which can be sealed up to
Wildly exclude moths. If you must store
them without any such convenience, beat
them thoroughly on the inside brush the
fur we'll put into a clean large paper bag
which you can get from the grocers, with
and paste the top of the bag closely. Keep
each article, so sealed in a separate bag, in
box or trunk, lined with camphor or tarred
paper. and paste strips over the keyhOle and
closure of the trunk. This work should al
ways be done as soon as you are through
wearing furs and woolens. Moths seldom
attack things in constant use, but seize their
chance if articles are left in closet or trunk
for fortnight unguarded. Don't leave your
winter dresses and the boys clothes hanging
| in unused closets or the attic, half the sum-
me. Besides moths, the ants, wasps and
| flies will gnaw holes in them, dust gathers,
and light fades them. The waste of clothes
comes nearly as much from neglect as from
| use
SPINACH AND ASPARAGUS.
Spinach should never be cooked in water,
! sayi Miss Dods. After picking the leaves
| from the stalk, wash thoroughly in cold
water. From the cold water place the leaves
in perfectly dry stew-pan, closely covered,
| anC keep on the fire until the spinach be-
comes tender. When done draw off the
water that will be found in the pan, and
thea chop the spinach finely, or rub through
| a sisve. To every quarter pound of spinach
/ use an ounce of butter, little pepper and
| salt and half tablespoonful of cream. Re-
| turn the spinach to the saucepan, add these
! ingledients, and cook ten minutes. Break
! the eggs in boiling water, into which some
lemon juice and a pinch of salt mas been
| dropped, and cook three minutes. When
done, place on the top of the spinach and
serve.
! Asparagus cooked this way will be found
! far more agreeable than when boiled whole !;
| Wash and scrape the asparagus and cut it in
inch pieces until you come to the hard part,
| which is to be set aside for tlayorihg your
soup. Boil until tender in sailed boiling
water and serve with white sauce or with a
| little butter and pepper. Careful house
| keepers preserve the water in which the
asparagus has been cooked for boiling the
| tough ends. and use this and the pulp,
| which has been passed through a sieve for
the next days vegetable soup, as it imparts
delicious flavor to it. The asparagus must
be cooked in a well-tinned or granite sauce
| pan.
| STRAWBERRIES.
Stnwberry jelly.-Crush the fruit and
strain through a course linen bag, and to each
| pint Of juice allow one pound of sugar; boil
ten minutes, skimming as necessary; pour
| not into Jelly glasses and stand the glasses in
| the sun as for preserves for two days.
| Strawberry syrup-For five quarts of fruit
allow twelve pounds of sugar and one pint
! of water; sprinkle the fruit with some OF the
sugar and let it stand over night; then crush
the berries, strain, washing out the pulp
sugar and bring to the boiling points, again
strain; bottle and cork at once; keep in a
| cool place.
Preserved strawberries. quarters Of
pound OF fruit and pint of water to seven
| pounds of sugar. Put the sugar and water
| into porcelain kettle and boil them seven
] to ten MINI tes according to thickness, then
add the fruit previously washed and drained
and boil four minutes; skim out the fruit;
| turn the syrup into tin pans and set liz the
| sun, adding the berries as soon as it is cool :;
| let stand in the sun-protecting from insects
the sunny part of two days; pnt into glass
and screw down; 1t is not necessary, however,
| to have them alright.
Strawberry jam.-To six pound of fruit al
low four pound ofsugar; remove the calyxes;
crush and put into preserving kettle and
cook one-half hour over a moderate fire,
stirring constantly; remove from the range
and add the sugar mix the sugar with the
fruit and again boil 20 minutes stirring as
before. To tell when sufficiently cooked,
take out teaspoonful on plate, and if no
juice gathers about il, and it looks dry and
| sparkling, 1T has cooked enough. Every
housekeeper should be provided with a
miniature apple butter stirrer for jams, cts.
Canned strawberries.-Fill glass cans with
fresh, whole strawberries sprinkled with
sugar in proportion of one half pound of
sugar to a quart of fruit: put on the tops
| and screw down at once as tightly as pos
sible; fill wash boiler with cold water pre-
viously putting an old dish at the bottom
| "a perforated tin made to fit the boiler,
is great improvement on old plates,
etc and stand in the jars The water
should be within two inches of the tops;
when the water boils, note the time and boil
twenty minutes; draw to the back of the
stove; take out the cans and stand on a piece
of fiannel;- screw down again as the cans
ceol, causing contraction of the glass turn
down and down again until air tight
Strawberry short cake-Sift two heaping
teaspoonfuls of baking powder with one
quart of -four; add one-half teacupful OF
butter and lard mixed; one fourth teacupful
of sugar; little salt and milk enough to
make soft dough; roll out quite thin and
bake in two pans, which should be large
enough to allow of the cakes being cut In
half so as to make four layers when done
crush the fruit If large and spread every
layer, which should be buttered plentifully
with berries and powdered sugar. Eat with
cream and sugar Favored with vanilla.
Also, one quart of -four; piece OF but.
ter the size of an egg; one teaspoonful of
soda and m-of-tartar; sweet milk to mix.
Sift the cream.of- tartar with the -four; rub
the butter thoroughly through the -four and
dissolve the soda In the milk; mix soft and
bake in fiat tin; when done, split open,
n L ~