The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-03-13
Household Hints.

Broiled FrOsting-One cup of granulated
sugar and five tablespOOnfuls of milk; boil four
or five minutes, then stir till cold and put on q
cool cake.
Baked Apples-Pare and core and fill the APP
pies with sugar, butter and candled lemon
peel. Brush all over with sweetened water,
and sprinkle with bread crumbs Drowned in
hot water. Bake.
Jelly Cake-One cup of butter two cups OF
sugar, one cup of sweet milk, three eggs, four
cups of sifted -four and two teaspoOnfuls of
baking powder. Bake in layers, put tart jelly
between them, and ice the top.
Thin Biscuit-One quart of -four one table
spoon of lard and butter mixed and one table
spoon OF salt; make into stiff paste with cold
water; beat dough until it bisters, roll thin,
prick with fork and bake quickly.
Buttermlk Muffns-Beat hard two eggs into
quart of buttermilk and stir in flour to make
n thick batter (ahOut one quart, stir in tea
spoonful of salt, add the same of soda; bake in
a hot oven in well creased tins. Pull open
with the fingers and butter.
Chicken Pot Pie-Wash and cut chicken and
boil for fifteen minutes, then take out and put
in a kettle with several slices of salt pork and
two or three pints of water, one tablespoon of
butter sprinkling OF pepper and add
dumplings. Let cook about an hour.
Cold Slaw-Shave off a hard white head of
cabbage and season with the following dress
ing: One cup of cream, one and a half tea
spoons of mustard one teaspoon or salt, one
teaspoon of butter, one tablespoon of sugar
and yolk Of one egg beaten light When boiled
add one cup of strong vinegar, stir well and
pour over the cabbage.
Crumb Pudding-One quart of sweet milk.
one pint of bread crumbs three-quarters of a
cup of sugar, yelks of four eggs butter size OF
an egg. flavor with lemon; bake in a slow oven
when done spread over large layer of jelly,
whip the whites OF the eggs 10 froth, add one
cup of powdered sugar, pour over the jelly and
bake light brown. Serve cold.
Chicken Cutlets-Trim the remains of a cold
roast of boiled fowl into nice outlets. Cut
pieces of bread of the same size and shape.
Fry the bread 20 pale brown in butter, and
nut in the warming oven, with door open, TO
keep warm Dip the outlets in melted butter,
mixed with the beaten yOlk of an egg; roll in
cracker dust, season with salt and pepper and
fry for five minutes. Serve each outlet on q
piece of the bread.
Fading Flannel-To prevent scarlet flannel
from fading mix half-cupful OF flour with a
quart OF cold water put on the fire. and let
boil about a quarter of an hour. Stir this into
the warm ammonia suds and mix well together.
Put in the article to be washed and rinse up
and down and squeeze repeatedly until II is
thoroughly clean. II it can be avoided never
rub on soap, as il generally leaves dark mark
that il is almost impossible to obliterate. Re
move from suds by squeezing out as much of
the water as possible, and place in warm, clear
rinse water Rinse thoroughly, squeeze out
and hang on the line. Salt is often used when
washing cOlored hannels TO set the cOlors but
we have always found 1t very hardening on
both water and hannels- Borax is preferred
by many to ammonia for this work, as it is g
great whitener and softener.