Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1875-04-14
DOyEST1C.

SAVING TIE CoFFKE GROUNDS.
commonly made, the infusion of coffes
which we drink contains not more thar
twenty per cent, of the substance which
compose the berry. OF the remaining
eighty parts which we throw away as
grounds, about thirty-four are woody
matter without nutritive value. The
rest, or forty-six parts out of the
hundred, contain in large proportions
nitrogenous matters, fats and mineral
salts, demonstrably useful for the
nourishment of nerves, muscles, and
bones. In other words, by our mode
of making coffee, we lose more than
half its available and valuable con.
stituents. Considering the tons OF
coffee imported every year, this whole
sale wastefulness becomes a matter oi
considerable magnitude, this, of course,
only on condition that the rejected
matter can be used with pleasure and
profit. Thyt il can be so used is shown
by the practice of the Turks, who make
coffee as we do chocolate. The coffee,
finely powdered, is drunk with the in
fusion. In this way all the stimulating
qualities of the infusion are secured,
with the full aroma and all the nutri-
tious elements of the berry. 1t is, per
haps, needless to add that, for use in
this way, the coffee must be reduced to
an impalpable powder. To those unsc-
customed to use Oriental coffee, the
limpid infusion may seem to be pre-
ferred. As q stimulating drink, it is
undoubtedly preferable, but the good
qualities of coffee are not exhausted
with the infusion and, as a matter of
economy, it may be worth while to
sacrifice limpidity for nutrition. Be-
sides, as one becomes accustomed to
thick chocolate, and learns to like it
more than the clear infusion of the
cocoa bean, so, it is claimed, the taste
for cafe ar Orientdle may be acquired,
with a corresponding improvement in
the beverage.
FISH CHowDRR.-Place a large iron
pot on top of the stove. Then cut five
or six slices Of fat salt pork and put
them into the kettle, allowing the fat
gently to fry out. Then cut your fish
in thick slices across it. Have your
onins (about six large ones) peeled and
cut into slices ready; also about the
same number of potatoes. Then place
a layer of potatoes, next one eff fish,
next of onions in the kettle, adding a
little pepper and salt to each layer. Be
very sparing of the salt, as the pork
usually makes it nearly salt enough for
most tastes. Lastly, add Just water
enough to half fill the kettle. Let the
whole boil half an hour-then add a
little milk and butter, slightly thickened
with flour. While the chowder is cook
ing, skim it at first. About three min
utes before you remove the chowder
from the fire, split a dozen genuine
hard crackers in halves and place them
in the chowder. Serve in a tureen.
TooTHAcHE.-For the benefit of those
who may need little consolation, we
publish the following:
'If any reader suffers from tooth
ache, or neuralgia affections, arising
from teeth in any state of decay, they
may experience relief, instantaneous
and permanent, by saturating a small
bit of clean cotton or wool with a strong
solution of ammonia, and applying it
Immediately TO the affected tooth. The
pleasing contrast instantaneously pro-
duces, in some cases, a fit of laughter,
although a moment before extreme
suffering and anguish prevailed. have
used the remedy for over one year, and
have obtained sufficient proof to
warrant publication.
Nessler says that the keep
ing qualities of smoked meat do not
depend upon the amount of smoking,
but upon the uniform and proper dry
ing of the meat. 1t is of considerable
advantage also to roll the meat on its
removal from the salt, before smoking,
in sawdust or bran. By this means
the crust formed in smoking will not
be so thick and if moisture condenses
upon the meat it remains in the bran,
the brown coloring matter of the smoke
not penetrating. The best place to keep
the meat is in smoke house in which
it remains dry, without drying out en-
tirely as it does when hungin chimney.
APPLE PIE Pare and quarter enough
pared paste : the quarters should not
touch one another. Fill the paste two
thirds full of thin, sweet cream, then
sprinkle over one spoonful of flour
butter as large as q walnut, cut in bits.
Sugar Off a common pie-tin is used)
two-thirds teacupful. Crate a nutmeg
over the whole, as no favoring gives
the peculiarly excellent taste. Bake
slow; if brown crust forms over the
top before the apples cook, stir it under
with knife. II it is not pronounced
splendid the fault will be with tine ap-
pies or not following the directions.
SINCE golden hair is so much in favor,
it is we'll for mothers to know that they
can preserve the golden color of their
children's locks by persistent and
careful washing with CASTLE soap and
water. The hair should be braided and
dipped repeatedly into the suds, and
then wiped with towel, and this opera
ton should be performed once in four
or five days. If persevered in, the
roots of the hair may darken, as the
child grows older, but the mass will
keep its sunny tints as long as the
owner wishes.
How To Cook CoRNED BEEF. Tho
Boston journal Of Chemistry says
Don't boil it, for corned beef should
never be boiled. II should only simIner,
being placed on part of the range or
stove where this process may go ON
nninterruptedly from four to six hours,
according to the size of the piece. If
It is to be served, let the meat remain
in the liquor until cold. Tough meat
ian be made tender by letting it remain
IN the liquor until the next day, and
then bring it to the boiling point Just
before serving.
A Coon AND INEXPENSIVE Sour
The following is a good soup for the
family dinner-table, and one which
1oes not cost much Three pounds of
'he neck of beef, one cowheel, a penny
worth of carrots and turnips, half
head of celery, one bunch OF tied up
sweet herbs, four onions Drowned, one