The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-10-10
Household Hints.


Grape Catchup-Five pounds Of grapes boil
and press through colander; two and one-half
pounds of sugar, one pint of vinegar, one ia
blespoOnful each of cinnamon, cloves, allspice
and cayenne pepper, and a half-tablespoonful
OF salt Boil until rather hot.
Sour Milk Biscuit-One quart of -four, two
level teaspoonfuls of soda, two large table
spoonfuls of lard, two cupfuls of sour milk.
Mix with the hand as bread dough, only not so
stiff Roll about half an inch thick, cut and
bake in moderate oven.
Mead-One gallon of water, one pound of
loaf sugar, one-half ounce OF raw ginger, one
lemon sliced and the seeds taken out one tea
cupful of yeast Let it stand over night TO fer
ment, then pour off without stirring; bottle,
and add to each bottle one raisin; cork tight.
Picked Crab-apples-Steam the apples,
after piercing them with a fork. Prepare a
strip OF one pint of good vinegar, one pound
of brown sugar (more il likedl and a scant
minutes and pour over the apples after they
have been placed in jar.
Tomato Scallop-Put a layer of sifted bread
crumbs in a deep baking dish, lay over sliced
tomatoes, seasoned with pepper and salt, bits
OF butter and two tablespoonfuls of sugar; put
continue till the dish is filled; cover the top
with bread crumbs and bits of butter; bake half
an hour.
Spruce Beer-Two ounces of hops, two
ounces OF sassafras, ten gallons Of water. Boil
half an hour, strain and add seven pounds of
brown sugar, one ounce of essence OF spruce,
one ounce of essence of ginger, half an ounce
of ground pimento. Put the whole in a cask,
let cool, then add half pint of hop yeast
Let stand twenty-four hours, and bottle.
Baked Tomatoes-Peel eight large ripe to-
matoes; cut thick slice off the top, scrape out
the seeds and pulp, which put in a saucepan
with pepper, salt tablespoonful of butter a
teaspoonful of grated onion, half teacup of
grated bread-crumbs, two tabespoonfus of
cold boiled lean meat minced fine; let all heat
thoroughly; fill the tomatoes with the dressing,
put on the tops, arrange in pudding dish and
bake IN a hot oven one hour.
Watermelon Preserves-Cut and prepare the
rind, boil very hard thirty or forty minutes in
alum water quite strong, take out and put in
clear cold water and allow them TO stand over
night; in the morning change the water and
put them to boil; let them cook until they
have changed color and are quite soft. Then
make strip, allowing one and one-half pounds
OF white sugar TO pound of fruit, then add
| fruit, which needs but little more cooking.
| Mace, ginger or lemon havors nicely.
Preserved Quinces-Choose fine yellow
| ounces. Pare, quarter and core them saving
| both skins and cores. Put the ounces over
the ire, with just enough water to cover them,
| and simmer until they are soft, but not until
| they begin to break. Take them out carefully
| and spread them upon broad dishes to cool.
| Add the parings, seed and cores to the water
| in which the ounces were boiled, and stew,
closely covered, for an hour Strain through a
| jelly-bag, and to every pin of this
liquor allow pound Of sugar. Boil up and
skim it. put in the fruit and boil fifteen min.
| utes. Take all from the fire and pour into n
| large deep pan. Cover closely and let il stand
twenty-four hours. Drain of the strip and let
it come to a boil put in the ounces carefully,
and boil another quarter of an hour. Take
them up as dry as possible. and again spread
| out upon Dishes setting these in the hottest
sunshine you can find Boil the strip until II
begins to jelly fill the jars two-thirds full and
cover with the strip. The preserves should be
Of fine red. Cover with branded tissue
paper.
Hon near can uon come 10 guessing Clerelnnd