The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-07-18
Household Hints.

For Rubbing Furniture-Take of olive oil one
part of vinegar two parts, apply with one bit
OF canton flannel, and polish off with a dry
piece.
Salad OF Beans-Put in bowl three pints of
cold boiled string beans, cut in pieces about an
inch long, and an onion cut in very thin slices.
Add two tablespoonfuls OF chopped parsley,
six tablespoonfuls of oil, two Of vinegar and a
pinch OF salt and pepper. Mix all well together
and serve.
Mock Mince Pies-Take two-thrds of cup
full OF rolled crackers one cuPful OF chopped
raisins, one cupful of sugar, one OF molasses,
two cupfuls of hot water, one-half cupful of
melted butter, two-thirls cupful of vinegar.
one teaspOonful of salt, one of cloves, two OF
cinnamon, one-half teaspoonful of pepper, and
one nutmeg. This makes three pies.
New Style Sponge Cake-Boil three-quarters
of pound of loaf sugar in quarter OF pint
of water; beat the yolks of eight eggs little;
pour the sugar and water boiling hot on the
eggs, stirring all the time with whisk. When
it eools add also the slightly beaten whites of
two eggs. Beat well; then strew in gradually
half pound OF 6nely-seved flour, stir a little,
and add the peel of one lemon grated. Bake
for an hour, and lay paper on the top TO pre-
vent Its burning.
Potato Soup-Take six potatoes, four onions,
four ounces tapioca, pint and half of milk
This will make two quarts OF soup. Cut up
the potatoes and onions, put into boiling water
and cook for three-quarters OF an hour. Rub
through sieve Ia bit OF musqHito netting tied
over bowl makes good enough sieyel Set
on 10 boil again, adding salt and red pepper, a
bit of butter, mace and some sweet maioram or
thyme. When il boils add the tapiOca. Let
this simmer for fifteen minutes. Pour in tie
milk, and as soon as the soup is warmed
through serve.
New Catchup-Add to a quart Of strong
ale or porter pint of white wine, half dozen
small onions peeled and minced half an ounce
of mace the same of grated nutmeg and two
large roots of ginger, sliced Put all together,
over a moderate fire, into porcelain-lined ket-
tie and boil slowly until one-third of the liquor
is eyaporated. Transfer it to small bottles the
next day, putting portion OF the seasoning in
the bottom of each, and filling them 10 the top
with the liquid. Complete with teaspoonful
of the finest salad oil at the top. Cork the bot
ties tightly and seal them. In dry place this
catchup will keep well for years.
Beef la Mode-Tuke ten or twelve pounds
OF beef (rumpl and lard the meat through
with ten long pieces OF Tat bacon; then put it
into long earthen pan with a calls foot, four
onions two carrots Off large, cut in slicesl
bunch of parsley, two bay leaves, two sprigs OF
thyme, two cloves stuck into one of the onions,
half teaspoonful of pepper, one of salt, eight
gills of water and pound OF streaked bacon,
cut in squares; put cover over the pan and
make il alright with paste of -four and
water around the edges; place in moderate
oven for four hours; then take it ont OF the
pan and dress it upon dish with vegetables;
pass the gravy through a hair sieve and pour 1t
over the meat and serve. This dish is the best
eaten cold, when il should not be taken from
the pan or the pan opened until nearly cold.