The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-02-01

removed from cotton or wollen goods with
chloaoform. First cover the spot with olive
oil or butter.
Every one should have eight hours sleep,
and pale, thin, nervous persons require
ten, which should be taken regularly, in
we'll ventilated room.
When hoarse, speak as little as possible
until the hoaseness is recovered from, else
the voice may be permanently lost or diff
ficulties of the throat be produced.
When going from warm atmosphere
into cooler one keep the mouth closed, so
that the air may be warmed in its passage
through the nose ere it reaches the lungs.
Keep the back, especially between the
shoulder blades, well covered; also the
chest well protected. In sleeping In cold
room establish q habit of breathing
through the nose, and never with the
mouth open.
To make good breakfast mullins, cream
together one cupful of butter and one cup
full of sugar; add three eggs and one pint
Of milk, stirring well; then add one quart
of wheat -four, with two teaspoonfuis OF
baking powder and one cupful of yellow
Indian meal. Bake in muffin rings in
hot oven.
What are known as toasted crackers,
an excellent accompaniment for hash at
butter crackers and soak them in cold
water until they begin to swell; then pour
off the water and drain. Butter a fiat bak-
ing.pan. Lay the crackers in, crust side
down, and bake ten minutes, till they turn
delicate brown. Pace them on a warm
cish, butter lig lily ard serve at once,
The best baked dumplings of epples have
good plain pie crust put around the
peeled and cored fruit. They are then set
in deep pan, the tops are covered with
thick sauce made of butter and brown
sugar mrxet 'csether. a pint of water is
~ pan and the whole is covered
-. ~ 81 n lsrge fat platter The steam
the wateT Keeps the crust soft until
luit Jsar ard butter are all baked
so ua' y delicious Drowned rolls Of
Jelly.
Mutton, with cloves Of garlic, is favor
lite dish in France, aod delicious it is.
The garlic is boiled in no fewer than three
separate and distinct waters before the
OF course greatly modifes the strong taste
and appetziDg smell. The flavor of sau-
ssges is vastly improved by having few
cloves OF garlic fried with them. The same
may be said of chops and stakes; wherever
onions may be used, garlic can be substi-
tuted.
Few persons know, probably, that cooked
1t, cut 1t in small cross sections, using
nearly the entire stalk and roots, rejecting
only the very green parts. Cook it in but
little water, so that when very tender the
water will have boiled nearly away; then
add milk sufficient for nice gravy, season
to taste with salt and pepper, rub butter
and flour to smooth paste, and add suffi-
Gent to make it of creamy consistency.
When the -four is scalded it is done.
are made in this way: Take three cups of
Graham -four, one cup OF wheat -four, two
large teaspoons of baking powder, well
mixed with the -four, rub in two large
tablespoons of butter, little salt, half q
cup OF sugar, one beaten egg, and enough
sw eet milk (cold) to make a soft dough,
roll out, cut with biscuit cutter, and bake
Immediately.
Coffee Pudding-Sosk the crumb of
small stale loaf in some very strong black
coffee; melt one ounce of butter mix with
IN one ounce Of sugar, one ounce Oh topped
slmor ds and the beaten yolks of four
eggs, then the whisked whites of three,
squeeze out the bread lightly, aud beat it
into the other Ingredients, allowing suffi-
Gent to make the mixture of the consist
ency OF a cabinet pudding; pour it into
buttered mould and bake it in a moder-
ately hot oven, or boil and serve with sweet
sauce.
Hard observation-disclosures three pounds;
butter three quarters of pound; ginger,
two ounces; cinnamon, two ounces; salt,
| ons teSspoonful soda, one teaspoonful;
New Orleans molasses. one quart. Dissolve
soda IN little water and then stir into the
molosses. Sieve -four, sugar, spices and
salt together then rub butter into the -four
prepartd in this way. Afterwards pour in
the molasses, which the soda has made
quite light, knead well, roll thin, cut into
small cakes and bake
To Make your Own Baking Powder
Put half pound OF ground rice into
bowl with a quarter pound of carbonate OF
soda, mix wei together and then add three
ounces of pure tartaric acid. Both soda
and scid must be freed from Jumps by
crushing with q broad blaGed knife or
| spoon on piece CT paper. When the rice,
soda and acid are well mixed, sift them
through a wire sieve or fine strainer snd
| put away IN two small tin boxes with close
| fitting lids. Use one teaspOonful of this to
eOch pound of flour required by your rec
| ipes. All such powder must be kept very
| dry.
Bread Balls for Soup-Cut the crumb of
stale loaf into small pieces, put them in q
| bowl and pour over them enough hot water
| TO mOiSteD, without making them too wet;
| let them cool; chop an onion, lay it in the
frying pan with large lump Of dripping
and some chopped parsley and fry light
| brown; mix it with the bread, and, when
cool, add too well beaten eggs, salt, pepper,
| and sufficient -four to bind; make the mix
| tnIe into small balls and drop them into
the boiling soup about fifteen minutes be-.
| fore serving. These are excellent with
| ientil soup or white bean soup, two excel
lent puIees. Very nourishing tor school
children's luncheon or midday dinner.