The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-01-18
Household Affairs.
FAN LACE-CROCHETED

FAN LAOE-ShONhEIEDs
This beautiful specimen of lace engraved
in fig. 1l6, comes to the Prairie Farmer
from Ellen Fischer, Crete County, Neb.
Directions: Make q chain of Is stitches.
LIST row: Shell in 5:h stitch. Oh, skip
l, s lc Ii under next stitches, l ch, skip
shell in next, turn. ID row; Oh 5, shell
in she'll, &c in ch of last row. e CHI, lc,
shell in she'll, turn 3drow: Gas, shellin
shell, lc in 1 lc of last row, s lc under ch,
1 lc shell in shell 10 lc in ca, turn. 4th
row: cb, 10 lc in 10 lie OF last row, shell
in shell, l lc, CHI, L lc, shell, turn. 9Th
row; Oh, shell, lc, s lc, shell, lc with
Oh, between each of the 10 lc, turn. Oh
row: ch, l lc separated by ca in each
ch of last row, shell, lc ch, lc. shell,
TURF. TIN row: Oh, shell, lc, lc, lc.
shell, work one shell in every other of the
ch, turn. Sth row: ch, she'll in each
shell OF last row, shell, lc. 6 Oh, lc, shell,
turn. 9th row: Oh, she'll, lc, lc, lie,
she'll, s lc, separated by ? ca in each of the
previous shells, turn. 10Th row: ch, s lc
ST parated by ca III each OF the prevIoOs
rows. This fiDis. es one scallop. Pro Deed
in he same way fer each If tn oshe
sea Tops.
RAG SILK PoRTIEREs.
IN almost every family where there are
children or young people, IL one is fc,-
omiCal 10 saving pieces OF silk from dresl.
J.
col covers etc, quite large quantity Con
soon be gathered, a very nice and usafol
way of making them serViceAble is to cor
vert them into portieTes As this stvle #
covering doorwavs With curtains is b.
coming more and moro general, this end
can be secured at comparatively small cost
ana With no great outlay of labor. Those
who are skilled in selecting silk pieces for
Grey quilts know how great the
variety of sources from which they
cen be gathered. Some cut the silk in
strips only half an inca wide, unless the
material is very thin, when it must be
wild, 7; it makes DO less work to cut them
nearly an inch in width. They beat up
lees in wearing If cut wide and show the
colors to better advantage. II cut on the
bia9 they will stretch more than straight
pieces, and allowance must be made for
this if uniform surface is 10 be secured.
The very smallest pieces can also be turned
20 account in this work, as g hit and-miss
curtain is far the prettiest. III one has
not enough bright silk. the dullest pieces
can be quickly colored with the diamond
dyes and at very slight expense,
1t requires ,hree-fourths of pound OF
rags to square yard, the warpis of triflIng
cost, and The weaving only about 80 cents
yard. A very pretty portiere Of this
kind, made by friend OF mine, has strip
of maroon plush, fifteen inches deep at the
top, and the whole of the curtain is hit
snd-miss. The cOlors are bright, alternst-
ing with browns and blacks, and the effect
is very rich and pretty. The warp is black,
with narrow stripes OF white towards the
edges. For q single door bat one ward
width is required, but for folding-doors
two of the same width are needed. TIE
length depends on the heighth OF the door.
They hang straight, that is, without full
ness, and are suspended by either brass or
wooden rings on q pole fastened to the
upper part of the decreasing.
L have seen pretty ones woven in stripes
like 8 Roman scarf, but this is largely a
matter Of taste. They are also prettier
with narrow ball or tsssel fringe on the
front and bottom. These fringes can nov
be bought so very reasonably that it does
not ada materially to the expense.
SPANISH CREAM.
This is one of the most delicious desserts.
Put haIf box of gelatine into a quart of
sweet milk. keep in warm place until
the gelatine is dissolved; 10 this add the
well-besten yolks of four eggs, and one
teacupfuI sugar. When scalding hot, but
not boiling, stir in the whites, beaten to q
| froth. Flavor with lemon or vanilla.
| Pour into a mould. and set away in a cool
place to stiffen. OF course it is to be eaten
cold.
BOILED TURKEY.
! Pick and prepare the turkey IS for roast
| ing, wipe it dry and rub with pepper aud
salt. Make stutfipg of moistened bread
| crumbs and butter. seasoned with pepper,
salt, thyme ofsummer saYory; the quantity
used must depend upon the taste of the
family, as some ike highly seasoned dres-
sing, while others prefer only pepper aud
salt, Fill the crop and BODY of the bird,
and sew IL Up securely, Tie or skewer
down the wings and legs, and place it in a
| large steamer, IL you have one, il not, i'm
merse in the water. Keep it steaming or
boiling steadily two or three hours, depend.
| ipg upon the size and age of the turkey. a
rule of pretty general application for ten
der meats is a quarter of an hour to a
pound. This means continuous cooking
and at brisk heat Old fowls require, of
course, longer time than this, indeed here
experience is the best teacher. Serve Ii
with celery sauce, or with oysters, OF
drawn butter.
CELERY SAUCE FOR BOILED TURKEY.
To our taste celery makes one of the best
sauces for boiled poultry. Cut half doz
en- heads, or so, of celery into small pieces
COOK in little slightly sailed water until
tender, then rub it through a colander.
Put pint of white stock into a stew pan
with couple of blades of mace and o
small bunch of savory herbs; simmer them
half an hour to extract their favor. Then
strain them out, add the celery and thick
ening OF flour or corn starch, scald we'll
and just before serving pour in a teaspoon.
full OF cream, or if ore has not the cream
use the same amount of scalding milk and
teaspoonful of butter. Season to taste
with salt and white pepper, squeeze in 6
little lemon Juice, If you have it, anC
serve. II brown gravy is preferred, thick
en- with Drowned -four; and it is improved
by little Worcestershire sauce or mush
room catsup.
BEEF LA MODE.
For msking Ia mode beef l get fou
or fve.pound piece of the Juicy rounC
which has no tendons. With a sharI
knife make little holes on incissions q
short distances apart, quite through thu
piece. Cut strips of fat salt pork or bacor
clipped in vinegar, then rolled In pepper
salt little, fnely-chopped onion ant
thyme or summer savory; draw thes
strips into the openings, lay on a pan
cover closely and steam three or four hours
or until very tender. Whan done thicker
the gravy and pour it over it. This Is YER
toothsome, eaten either hot or cold.
sPIcED BEEF.
A nice way Of using shin OF beef is Il
cook IL until very tender, so that the mea
will readily fall from the bone. Pick il q;
me, takingsout any tough, gristly pieces
After the liquor in which the meat is cook
ed has cooled, remove all the fat, boil i
down to three teacupfuls; then add the
| picked, ND meat. season Tn tasa With na.aa,