The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-07-04

surfing the SOIL IN warm weather makes
II warmer by admitting more outside air
1t also stimulates decomposition of any
vegetable matter that the soil contains,
supply Of fertility The more manure that
the farmer r apples the more thorough
should s be the cultivation iii of the crop Only
sides, unless the cultlvator is kept busy
the manure makes weeds grow as well
the crop.
Valuable Recipes.
Canned anne ., Peas-Fll the cans brimful;
.ng ven os 20 I1rce ne peas qSwn
ing with clear, cold water; screw the
cover, and proceed as in Canned Corn"
Scotch Shortcake-Th ree-fourths of a
pound OF rice -four half a pound of butter,
one-fOurth of a pound Of sugar, pinch of
salt. Roll out and cut into forms and bake
on buttered paper; while hot sprinkle with
French Flummery-Half ounce gelatine
one pint cream, one tablespoonful orange
the gelatine in a gill of milk, add the
cream, sugar and OlRnge-fower water;
boil for five minutes. stir till quite cool
then strain into a mould and stand aside
to set.
Bread Flapjacks-Take pint Of stale
bread crumbs and pour over them g. pint
butter has been melted. Soak over night
In the morning strain through a colander
and add two eggs, one cup of -four, two tea
cold milk, If necessary.
Frozen Cherres-Two quarts of pie or
morelo cherries, or one-quart can, two
pounds sugar. one quart OF water. stone
the cherries, mix them with the sugar and
stand aside one hour; then stir until the
sugar is thoroughly dissolved; add the
water put into the freezer and turn rap
idly until frozen. This will serve ten per-
sons.
Strawberry Sauce-Beat two ounces Of
butter adding gradually a half cupful of
powdered sugar. Then add twelve straw
berries, one at time, crushing each and and
beating till the whole is light. If slightly
curdled appearance SHOULD be noticed
acidity is indicated, and little more sugar
should be added. Let it stand in cool
place till wanted.
Whole Cherries a la Vanille-Boi two
pounds sugar with two glasses of water
and clarity it with whites of two eggs
of fine cherries without stalks or stones,
but as whole as possible. Add some line
extract of vanilla and let the whole infuse
on the fire. but by means let 1t boil;
let it infuse for at least five minutes.
Gooseberry Custard-One pound goose
berries, half pint water. one ounce butter
three-quarter pound sugar, four eggs,
Boil the gooseberries in the water for fif-
teen minutes till quite soft then add the
butter and stir till melted; pulp the goose
berries through a sieve, add the sugar and
yelks of four eggs stir over the hre tlll
thick. but on no account let it boil Serve
in custard glasses.
Strawberry Dumplings-Into a pint of
slfted -four rub two ounces of butter, and
n teaspocnful of salt a neaping teaspoon
milk-sufticient 10 moisten. MIX quickly
and roll out into a sheet a quarter inch in
thickness; Cut out with round biscuit
cutter, place three or four berries upon
each sheet fold the edges over and steam
for twenty minutes.
Baked Gooseberry Puddng-One quart
gooseberrieS. three ounces fresh butter,
six ounces fine bread crumbs, eight ounces
sugar three eggs. Top and tail the goose
then rub through a sieve; add the butter,
finely grated bread crumbs and sugar,
beat well then add the eggs. pour into
pie dish, and bake for a half hour. Strew
sifted sugar over and serve.
Compete Of Cherries-Take quart of
early red cherries boil three-quarters OF
a pound Of sugar until 1t candies; drop
the cherries into the syrup; let it stand
five minutes, then return to the nre; let
II boil gently until clear; take out the
cherries with a skinner; lay them in a
dish: add a small teacup of red currant
Juice TO the syrup; boil until very thick;
pour over the cherries when nearly cold.
Chocolate Cake-One cup Of sugar half
a cup of butter. half cup OF milk, Two two
cups Of flour, two eggs, TWO teaspoontuls
baking powder; Crate little less than
one-half cake Bakers chocolate. add one
half cup of sugar. one-haf cup of milk
and the yelk Of one egg. Boil in a dou-
BILE boiler (as 1t burns easily till II thick
ems. and stir IL into the cake mixture, add
last one teaspoonful of vanilla. Frost 1t
or not. as you please.
Gooseberry Charlotte-Two pounds goose
berries half pound sugar, twelve Savoy
biscuits, one-quarter ounce leaf gelatine.
Top and tail the gooseberrieS, wash them
well, then boil them with the sugar until
reduced TO pulp; dissolve the gelatine In
half a teacupful of hot water, mix it well
with eooseberries and rub through a sieve;
line a plain mould with Savoy biscuits,
pour in the gOOseberries, stand aside 70
set; turn on to a dish and serve with
cream
To Mix Mustard-NIix mustard with water
that has been boiled and allowed TO cool:
hot water destroys its essential properties.
Put the mustard in NJ, en-, cup with ner1 SINAI SINAI
ually sufficient boiled water to maze II
drop from the spoon without being waterv.
2,r anu ~ az tfsTd rt-o r96iespoonsfIIiS If
good sharp vinegar AMI scant teaspoon
ful of sugar. \ teaspoontul OF norseradlsn
or tarragon vinegar may be added 10 me
above If liked. or mustard may De Favored
with celery of shallots, though II is not
customary in this county to add any flaw
orino tn mustard the flavor of the mustard
itself being considered sufficient
Strawberry Sirup-Lightly press the fruit
with a silver spoon and sprinkle a little
finely powdered sugar over it. One-fourth
pound TO six pounds of fruit Will be
enough Let it stand twelve hours. Drain
away all the juice from the fruit through
a gauze sieve, measure it and let it boil
for twenty minutes in preserving KETTLE
skim ii we'll at intervals. Put one-half
pound of finest lump sugar in large Jumps
to each pint of juice, and let 1t boil until II
begins To thcken. Pour INTO an earthen
vessel, and when cold put the strip into
small bottles. L Sc good corks and seal
them eye.. to exclude the air. The frul5
will still be useful and may be made INTO
jam either with or without A little rhuOarb
Canned Corn-Pick the corn as soon as it
is right for table Use; do not allow any
delay in the matter. Husk AMI remove every
particle of the silk. Chen cut the corn frum
the cob with a sharp knife, taking care not
to cut too near the sob; scrape out the
milk: pack the corn in glass cans, pressing
IL in as firmly as possible with wooden
pestle-do this very thoroughly fill the cans
full to the brim, and screw on the covers
as tight as YOU can. Put a thin layer Of
hay or straw into a large kettle or boiler;
Law the cans on il in any position; over
these put a layer Of the straw; I'LL the
vessel In this order; cover with i / water:
put on the range and boil f'tr three hours.
Let the cans remain In the water until
cold; then remove them; tighten the covers.
and set in a coil, dry place. Two or three
thicknesses of clo-h may be put under and
between the cEls preferred, but they
must not be allowed to touch each ether
while boiling for fear Of breaking them.
HOusewOrk and Health.
Refined woman finds much satisfaction