The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-04-25
Household Hints.

Always put through the eye of the
needle first the end of the thread which
comes Off the SPOOL and the thread will
be less apt To knot and snarl.
1t is arthingdworth knowing i'm these
''gTilling days that meat should never
be placed directly on the ice. as it's Juice
will be absorbed. Put it on a dish and
set i'm a cool place
1t is said that nothing is better than
coal ashes fore use in securing steel
knives and forks and tinware. They
should be sifted twice. the second time
throughfa fine wire sieve.
To clean marble: Take a little soft
soap and PNmicb stone on a flannel Rub
il all over The surface. then wash it off,
wipe dry and r1b it with clean cloth
But if the MARBLE is spotted send it to
be repoiished
Mint sauce is nice to serve with roast
lamb. Take bunch Of green mint and
chop itrFery fine with a knife. Add
a teacup OF fine brown sugar and a tea
cup of sharp Vinegar Stir this up and
send it q the cable in sauce-boat.
\ clock is a very essential part of
kitchen outfit. A reliable one can now
be obtained cheap that il is an extra
VACANT waste of time TO have to go into
another room to ascertain the time as
often in a day as a cook needs to know
it,
y piece VI DttL NtiBlil ten DOulluS
requires two hours TO roast. Allow ten
minutes TO every pound over or under
this weight. The second cut of the sir
loin, the second cut of the ribs and the
back Of the runp are considered the best
parts Of beef for roasting.
In baking cake TO ascertain whether
the cake is ready to leave the oven
thrust a clean straw into the thickest
part. If it comes out clean, take out
the tins and set them gently on a table
or shelf to cool before turning them up
side down on clean, dry cloth or dish.
Onions. carrots and celery are good
vegetables for all kinds of soup. Toma-
toes have become a faVorite vegetable.
The flavor is great Improvement to
almost all kinds Of meat and fish. If
soup is 10 be strained merely cut the to-
matoes up, and put them i'm with other
vegetables. If not. boil them a little
and strain them before putting them into
the soup.
Powdered French chalk is recon-
mened for cleaning light summer
wOolens 1t is very inexpensive, and
may. therefore. be used literally. Cover
the soiled parts thickly with the chalk,
let il remain day or two, and then re-
move with a camel's-hair velvet brush.
1t is claimed that in most cases this
treatment will cause the spots to disap-
pear entirely.
All KINDS OF raised DfedQ OF cake rise
much quicker in a kitchen in the day
time when the kitchen IS warm. than
at night. when the fire is out. Therefore
five or six hours i'm the day are equal to
twelve hours at night In cold weather
anything made with yeast should be
made early in the evening, that it may
get started to rise before the kitchen is
cold. Some housekeepers keep a piece
of an old ironing blanket. kept clean, to
fold and lay over the cotton or linen
bread-cloth, to keep the bread warm
while rising.
very convenient mucilage can be
made of onion juice by anyone who wish
es to use it. A good-sized Spanish onion,
after being boiled short time. will yield,
on being pressed, quite a large quantity
Of very adhesive fluid. This is used
quite extensively in various trades for
FASTING paper onto tin or zinc, or even
glass. and the tenacity with which it
holds would surprise anyone on making
the first attempt. 1t is the cheapest and
best mucilage for such purposes, and an
swers just as well as many of the more
costly and patent cements. Some of the
cemerts sold by street fakirs at 10 cents
a bottle consist of nothing but onion
juice and water, and the bottle and cork
cost a great deal more than the con-
tents