The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-04-12

about three inches long Have ready
thin batter, dip the celery into it, aud fry
in plenty OF butter or cottolene, till
golden brown. Serve very hot, with q
Rarniture of parsley.
When packing gowns put tissue paper
between the folds and cripple a sheet OF it
and thrust In the sleeves This will pre-
vent cressing Tapes tackled inside the
trunk and tied tightly over will keep the
contents from slipping. and save much
rumpling. These are methods employed
by the expert emballeurs OF Paris.
a strong cement for mending china is
made as follows: Prepare a thick solu-
tion Of gum arabic and water, ard stir in
plaster of Paris until the paste is very
thick apply il with brush TO the broken
edges, set them carefully together, tie
string around them and put away several
days to harden. 1t will break in a new
place before the old fracture will part.
Economical Pudding-Fill a pudding
dish one-third full with stale cake. Make
a custard OF three eggs. two tablespoon
fuls OF sugar, one quart OF milk. Flavor
with lemon or vanilla, pour over the cake
and bake. Use the ynlks only. When
cooked, spread with Jelly; beat the three
whites stiff, add three tablespoonful
sugar, spread over the pudding and let
brown.
Egg Plant Fritters Cut the egg plant
in quarters and boil in sailed water till
tender. then scrape it out OF the shell and
beat till smooth. Have ready a thin bat
ter into which stir the egg plant. and FRY
on a soapstone griddle or drop into a ket-
tie OF hot lard or cottolene. Pace doviey
on the dish in which they are served. TO
absorb the Vrease. These are delicious
and very delicate.
Ii YOU have any trouble in securing
perfect cleanliness about the kitchen sink
and drain-pipe. have little concentrated
I've sprinkled over the strainer every
night. Some of It, Of course, washes it's
way into the pipe. and there unites with
the grease and forms strong soiisoap. As
soon as there Is boiling water in the morn
ing have the maid pour gallon OF il down
the pipe. This will cleanse it thoroughly.
Fried Cabbage-Cut the cabbage very
fine, on aslaw-cutter. IL possible, sprinkle
salt and pepper over it, stir well, and let
stand five minutes. Have an iron sauce
pan smoking hot. drop one tablespoonful
of lard into il, then the cabbage, stirring
| briskly until quite tender. Heat one cup
OF sweet cream, stir II well. and after TAX
ing from the stove, beat into it three Ia
| DiebpOOihlul Oh vinegar. IouE over tDb
hot cabbage and serve Immediately
There is no offensive odor in cooking this
Macedonia OF Vegetables is nice
for left overs. Put pint OF carrots, cut
into cubes, into boiling sailed water, and
cook forty minntas; then pour off the
water, and add one pint of cooked cauli-
aower-break the howerets apart-one
pint of French peas-rinsed aud drained
one gill OF white stock, salt
spoonful of white pepper. "A tablespoonful
OF sugar. and two teaspoonfu.s OF salt.
Cover the stew-pan and set where the
contents will cook for ten minutes. Put
into a sauce pan three tablespoonfuls of
| butter and two even tablespoonfuls OF
-four, stir till smoth. Hest two gills of
stock and add to this, place over the fire
and stir till il bos: then add one tea
spoonful of chopped onion. a bay leaf, one
teaspoonful of salt. and ono saltspoonful
of pepper. After cooking five minutes
add half a cup OF milk or cream. and boil
up once. Strain this sauce over the vege-
tables aud arrange them on a warm dish.
This 10 very nice for an entree, or 10 serve
with chops or outlets.