Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1876-11-15

D0HEsTYC.
MILK INSTEAD OF SoAP.-A lady,
writing to the New York Times, says:
"Without giving any receipt for making
soap,I wish to tell all the hard-working
farmers wives how much labor they
may save by not using such vast guam
titles of this article. For nearly five
years have used soap only for wash
ing clothes. In all that time have not
used one pound Of soap for washing
dishes and other kitchen purposes. My
family has ranged from three to twenty
five. have used cistern water, lime
stone water, as hard as possible, and
hard water composed Of other ingre-
dients besides lime, and find with all
these my plan works equally well. 1t Is
this: Have your water quite hot and
add very little milk to it. This softens
the water, gives the dishes fine gloss,
and preserves the hands; it removes
the grease, even that from beef, and yet
no grease is ever found floating on the
water, as when soapi is used. The stone
vessels l always set on the stove with q
little water in them when the victuals
are taken from them; thus they are hot
when L am ready to wash them, and
the grease is easily removed.
just try my plan, you who toll day
after day every spring to make that
barrel of soap, and let us hear how 1t
succeeds with you. l like the great
barrel of soap ON washing days, but am
glad to dispense with its aid on all
other occasions. find that my tinware
keeps brighter longer when cleaned in
this way than by using soap, or by
securing. The habit so many of US have
acquired of securing tins is a wasteful
policy; the present style of tinware Will
not stand it. The tin is soon scrubbed
away and a vessel that is fit for nothing
is left ON our hands; but if washed in
the way have described, the tin is pre-
served and is always bright and Clean"
MINCE- MEAT WITH TOMATOEs.-Take |
cold roast or boiled meat and chop it fine |
with about an equal quantity of ripe /
tomatoes, season with an even teaspoon
ful of pepper, a helping teaspOonful of
salt; spread layer of bread or cracker |
crumbs in a pudding dish, put in the
mince-meat and tomatoes, spread a |
thick layer of bread crumbs on the top |
with little butter, and pour over tea
cupful of water. Bake it one hour and |
you will have delicious dish. Cold |
gravy mixed with warm water, or a
cup of stock, are nicer for moistening |
than water. Butter enough should be |
used to make the top brown, like escai- |
loped oysters.
To DRY SWEET CoRN.-When the corn |
has become fit for table use, remove |
all husks and silk. With sharp knife |
cut just the ends of the kernels off, and |
with a knife scrape the milk and balance |
of the corn, leaving the hull on the cob. |
Now put the corn in pie tins, or on |
plates an inch thick, and place in the |
oven and just scald the milk; then |
place in the sun or any warm place TO |
dry. When wanted for use, put in |
warm water and let soak some time,
and cook slowly. When done add |
little sweet milk, a small piece of butter,
salt and pepper TO taste.
RECIPE FoRS SUET PUDDING.-Take one |
cup of suet, chopped fine; one cup of
raisins, chopped; one-half cup of Eng
lish currants; one cup of sirup; one
cup of sour milk; two even teaspoons |
of soda. Mix the suet, raisins and cur
rants well into the sirup; then add the |
sour milk; next the soda, pulverized |
and well mixed in a handful of dry |
flour. Stir until it begins to foam, then |
add flour enough to form stiff batter. |
Steam one and one-half hours. For a |
large family double the quantity will |
be required, and it should be steamed |
two hours. Serve hot.
PoTATo BALLs.-Take half dozen |
potatoes, boil them, pass them through |
a sieve, and work into them in a bowl |
one gill of cream and the yolks of three |
eggs; add pepper, salt and nutmeg to |
taste, and some parsley finely chopped. |
When they are well mixed and smooth, |
take them up by tablespoonfuls, roll |
each in ball, ilatten it, and flour it |
slightly. Lay them all in pan with |
plenty of butter melted, and cook them |
slowly. Turn them over when one side |
is done, and serve hot as soon as both |
sides are colored.
CABBAGE JELLY.-Cut cabbage into |
quarters and soak in strong salt and |
water two hours. Then boil. When |
done aqueeZe in a colander till perfectly |
dry. Then chop very fine, season with |
butter, pepper and salt to suit the taste. |
Press all of it closely into an earthen |
bowl or mold, and bake in a moderate |
oven one hour. When done turn it out |
and send to table hot, leaving each to |
dress with pepper and vinegar, or eat |
plain. This is said to be more healthy |
than the common way. We have not |
tried it.
APPLE SSow.-One pint bowl of the |
pulp OF roasted apples, strained; one
half pint of pulverized sugar; whites |
of three eggs; beat the eggs to a stiff |
froth, then add the apple and sugar |
alternately, a spoonful OF each, and beat |
all together until it stands perfectly |
stiff on the spoon; it will swell i'm:
mcnsely; serve this in saucers on
custard made of the yOlk of the eggs,
one pint of milk, two tablespoonfuls |
sugar, and flavor with vanilla.
MACARoNI SoUP.-A small shin of
beef is put in three quarts of water,
boiled four hours, then strained through |
colaDder. The following day skim
the fat off. Boil teacupful of canned
tomatoes (or four whole Ones,) three
chopped onions, little minced parsley,
salt and pepper, in one pint OF water,
let it boil for. half an hour, then add it
to the stock. Half an honr before serv-
ing put in a handful of macarOni.
To CLEAN SILK.-Take a quarter of
pound of soft soap, a teaspoOnful of
brandy, and pint of gin, mix all well
together and strain through cloth.
With sponge or flannel spread the
mixture on each side of the silk with
out erasing it; wash It i'm two or three
waters, and iron it on the wrong side
it will look as good as new, and the
process will not injure silks of even the
most delicate colors.
The TEErH.-The worst of all bad
habits is picking the teeth with pin,
and nothing is so predispOsing to tooth
ache. If such a habit must be INDUCED
in, use a quill. And, lastly, be it OBJ
| served that the future perfection of the