The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-06-05
Household Hints.

Sour Cream Pic-One cup of sour cream, one
cup OF sugar and three eggs Use the white of
one egg for frOsting and season with lemon.
How to Make Soap-Three and a half pounds
OF grease four gallons of soft water, if possible;
one box of concentrated lye. After the I've is
dissolved boil three hours.
Ham and Eggs-Soak ham over night in milk.
In the morning fry until brown, then remove
to platter. Fry eggs b. dipping gravy over
them until done, instead of turning, then take
up carefully and lay upon the slices of ham.
Rice Pudding-0ne teacup of rice one pint
each of milk and water, or one quart of milk,
one cup of molasses, one teaspOOnful of salt,
One-third of a nutmeg and piece of butter the
size of an egg. In mixing reserve one cup of
milk, not to be added until the pudding has
been in the oven IRON One-half 10 three-quar-
tiers OF an hour. First mix all the ingredients
together in buttered earthen puddng-pot; let
!. stand on the back OF the stove until ready to
bake, so as 10 let the rice swell, and bake about
two hours Do not stir after you add the rest
of the milk. Ii il is baked properly il should
have whey on the top like an Indian pudding.
Use dark molssses. Serve hot with butter and
milk.
Birch Beer-One gallon of water. one quart
OF molaSses, One-quarter ounce OF whole cloves,
one-quarter ounce OF white ginger root, one
half ounce of whole aIspice, one ounce Of
birch, one-half ounce OF sassafras. Boil all for
three hours. After taking il from the fire pour
q
Ions OF water. Let it stand until milk-warm;
then add two tablespoonfuls Of bakers or
brewers yeast Stand away in the cellar or
some cool place during the night, covering it.
The next day it will be fit for b0ttling. One or
two raisins with n few holes punched in them
with fork add greatly to the flavor. Put il in
strong bottles, cork tightly and tie down with
tvine Set it in a cold cellar, and it will be fit
for use in four days.
How TO Prepare Strawberries-Mosto of our
strawberries need washing, and we want to eat
them covered with cream and sugar, and with
spoon or fork, as some extremists in table
manners would have US do. Yet in washing
and hulling them much of the piquant flavor
which distinguishes the strawberries may be
lost II they are not carefully handled. Usually
as soon as they are huled they begin to
"bleed," and if then they are put into water
much OF their delicious juice is lost The way
to avoid this is to wash them before removing
the hulls. Do not pour the water on and off
them as careless servants will sometimes do,
leaving sand and berries in the bottom of the
dish together, but drop them gently into pan
of water, stir them around little to dislOdge
all particles of grit etc, then lift them out
few at a time and lay them in a colander TO
drain. Ii is an excellent idea to use square
of new cheese-cloth, kept for the sole purpose
to dry the straw berries. This absorbs the
moisture much more rapidly and thoroughly
than it will drain OF. Take the berries from
the colander, few at time. and let them lie
on the cloth as You hull them one by one. The
cloth must be scalded each time ii is used, and
dried, but not washed with soap and ironed; of
course IL will show stains. but will be clean.
When the strawberries are washed, remove the
hulls carefully with a silver knife pinching
them off may be well, but it is difficult to
avoid bruising ripe berries in doing so.