The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-03-02

through the middle; put them on a
heated dish. Put tablespoonful of but
ter in saucepan and slice into it one
small onion; allow it to cook until the
onion is yellow, but not br own, then re-
move it from the fire until it Is rather
cool; add Two tablespoonsful OF flour, stir
it over the fire until we'll mixed, then add
one pint of liquor in which the tongues
were boiled. Add one tablespoonful of
chopped ham, cloves and a level tea
spoonful OF salt and a seasoning OF white
pepper. Stand this on the back part of
the range for thirty minutes; then dish
the tongues, remove every particle OF fat
from the surface of the sauce, strain over
the tongues and serve. A can OF chopped
mushrooms NAV be added to the sauce
after it is strained, then it can be simply
reheated. They may be also served with
tomato sauce.-Idble Talk.
To Clean Engravings-For cleaning old
engravings of carbonate of soda, use the
bicarbonate, in slight excess, Tor decom-
posing chloride OF lime. The reaction IS
very violent, and Javelle water is easily
separated from the precipitate produced.
Old engravings, wOod-cuts and all kinds OF
printed matter that have turned yellow
are completely restored by being immersed
in it only for one minute, without the least
injury to the paper if the precaution IS
taken to thoroughly wash the article IN
water containing little hyp0sulphlte OF
soda. Undyed linen and cotton goods OF
all kinds, however soiled or C1rty, are
rendered snowy white in very G hort time
by merely placing them in the liquid
mentioned. For the preparation OF Javelle
water, take four pounds of Oicarbo nate OF
soda, one pound of chloride of lime; put
the soda into a kettle over the fire, add
one gallon of boiling water. let it boil iron
ten TO fifteen minutes. then stir III the
chloride of lime, avoiding Jumps. When
cold. the liquid can be kept In q Jug ready
for Publishers Weekly.
Baked Salt Mackerel-For six people
use two salt mackerel of medium saze.
Soak over night in pan of cold water,
with the split side OF the fish down. In
the morning put tin sheet in a dripping
pan and lay the mackeTel on this, the sl'lt
side up. Pour pint of sweet milk over
them and bake in o moderate oven tor
half an hour. When they have been
cooking for twenty minutes mix together
two tablespoonful of butter. one table
spoonful OF flour and one-iourth of tea
spoonful of salt. Stir this mixture illto
the milk and finish the cooking. Lift the
sheet out OF the pan and slide the fish
upon q hot dish. Pour the sauce over IL
aud serve. This is a good dish Tor dinner,
and can be served with potatoes IN any
form.-Good Housekeeping.
Chocolate Creams-One cUpful or gran
ulated sugar, One-third of c1ptul OF cold
water; boil sugar and water Until 1T Just
strings when you lift q little mp: remove
from the fire and beat first flo uring) until
cool; do not stir while cooling; when
cool form into balls ready for chocolate.
\ on can put nuts, raisins, cltrtons or bits
OF figs inside the balls II desired. Melt the
the chocolate in a bowl over the tea
kettle, dip the creams in, and when coated
remove and place to cool OH buttered
papers. The great point is TO get the sugar
cooked Just enough. II too much done. it
becomes sugary instead OF creamy; 1t can
be cooked over, adding water again.
Roasted Oyster Crackers-Put two table,
spoonfus Of butter in a bowl with hall a
pint OF boiling water When the butter is
melted, put in pint and half of oyster
crackers, stirring them we'll, that all may
get a slight coating of the butter and
water. Spread the crackers in a shallow
pan and put in hot oven for ten or twelve
minutes. They should be brown and
glossy at the end of that time. Serve in a
deep dish, with the oyster soup.-GOod
HOusekeeDSng.
COcOanut Drops-Four teDlespoOnluls
of grated cocoanut, the white of one egg
beaten stiff and about two tablespoonfuls
of powdered sugar-a little more if the
mixture seems too soft; drop on buttered
paper and bake in acool oven about fifteen
minutes or until q pale brown.
White Potato Pudding-One and half
pounds OF potatoes finely mashed, a
quarter of pound of butter. one pound
OF sugar, six eggs and four blades OF mace
powdered. Bake, without pastry, in q
rather shallow dish or with pastry in pice-
plates.