The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-05-15
Hints For t,e Housewifc.

Lemon Butter-One pound of white sugar
whites OF six eggs and yelks of two, grated
rind and juice OF two lemons. Cook twenty
minutes over a slow fire, stirring all the time.
Ink stains are entirely removed by the i'm
mediate application OF dry salt before the ink
has dried. When the salt becomes discolored
by absorbing the ink. brush il off and apply
more; wet slightly. Continue this till the ink
Is all removed.
A Rolly Poly-Beat together two cupfuls of
sugar, one cupful of butter, one egg two cup
fuls OF cream, half a glass OF wine three cup
fuls of flour, a heaping teaspoOnful OF baking
powder, half pound of seeded raisins. Pour
into q pudding bag and boil for three hours
When done serve hot with a cream sauce.
Chocolate Meringue Puddng-BOl one pint
of rich milk, and half teacupful Of butter,
one teacupful of sugar and three ounces of
gIated chocolate; let il boil and when cool add
the whites OF four eggs; pour this in pudding
dish lined with slices of sponge cake and bake !;
cover with meringue and let II brown Eat
with lemon sauce.
The Stove The taking down and putting
away OF the parlOr or stting-rOOm stove should
not be thought of until the weather is sniff
GENTLY settled. A few warm days. now and
then, at this time of year, are no criterion of
the kind of weather that is to follow. and in a
climate like ours ought not to be trusted
Owing to this uncertainty it is hard to say
when the stove may be taken away, and, where
the room is not wanted ii is much the better
plan to keep it standing.
Orange Snowballs-Take out the unhusked
grains and wash we'll half pound of rice !;
put il into plenty of water and boil il rather
quickly for ten minutes; drain and let it cool.
Pare four large or five small oranges and clear
from them entirely the thick white inner skin !;
spread the rice in many equal portions as
there are oranges upon some pudding or
dumping cloths; tie them separately in these,
and boil the snOwballs for an hour and a half;
turn them carefully a DISH and strew plenty
OF sifted sugar over them.
Where 70 Put the Stove-Put the stove away
in dry place, above all things A cellar is
seldom mt for storage, even though of the
dryest, and damp one is never to be used for
this purpose. 10 is much better to let the stove
stand all summer in its accustomed place than
to run the risk of running il. If a cellar must
be used, place under and around the stove a
quantity of coarse bagging and look at it often
during the warm weather, so that any sign of
rust may be found and remedied. If in a dry
place, the lard and lead will keep it as free
from rust as when in use.
PuTees of Peas with Rce-Three cans of large
peas will be sufficient for a soup for eight per-
sons. After straining of all the liquor from
the peas put them in saucepan with two
quarts of good stock, ham bone, an onion and
a carrot and let boil for one-half hour. Re-
move ham bone and vegetables press the peas
and stock through a fine sieve add another
| quart Of stock, and put to boil again. Have
ready some boiled rice and put two cupfuls
into the soup and let all boil for ten minutes
/ Beat the yelks of three eggs with one eupful of
sweet cream and stir rapidly in the soup, with
| out boiling put in four ounces of butter and
stir till dissolved. Season with salt and white
pepper to taste, add a spoonful of chopped
/ parsley, and serve.
! Mrs. ParlOa's Baked Indian Pudding-For a
/ large pudding there will be required three
! quarts OF milk, half pint of yellow corn meal,
| a generous two-thirds of cupful of molasses,
| one teaspoonful OF salt, two tablespoonfuls of
| butter and two eggs. Boil one quart of milk
| and pour il on the meal. Beat the mixture
until il is smooth, then pour it into the double
| boiler and place it on the fire. Cook for half
an hour, stirring frequently. On taking from
the stove at the end of the half-hour, add salt,
/ butter and molasses. Beat well, and then
gradually beat in the two quarts of cold milk
and the two eggs, well beaten. Place in mod
crate oven and cook for FIVE hours The oven
should not be hot enough TO make the pudding
| bubble. If the heat be too great open the door
| of the oven if you have no better way TO reduce
the heat. If all the directions be carefully fol-
| lowed and the heat be just right. the pudding
viii be dark, with particles of rich Jelly through
/ it. Nothing will spoil the pudding so quickly
as too hot an oven, and too little cooking will
also ruin it,