Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1876-07-19

FLAvORINGs.-Very much Of the sue
cess of culinary labor depends on tn
skill with which flavorings are used
An excess Of spice in mince pie or pud
dings or cake, spOils them as certainl.
as deficiency renders them nat and In
sipid. Goose served with onion in tn
stuffing entrees and goose served with
out it are entirely distinct dishes. 4
bunch Of sweet herbs boiled in soup no
only improves its flavor, but increase
its assimilative properties. Compare
lively little attention has been given II
this country to the art of favoring, ant
French cooks, very largely indebted d
their knowledge Of it for their popu
larity, are preferred in hotels ant
private families that can afford to hir
them to cooks born here. A Frencl
cook can take a sweetbread, a kidney,
bit of tough meat, and with sprig o
parsley, bay leaf, little thyme an,
sweet basil, make dish perfectly deli
cious, at trifling cost; but American
cooks must have steaks at twenty-five
and thirty cents a pound, roasts of higl
price, the choicest parts of mutton ant
lamb, or they cannot be expected to ge
up a nice dinner; and if black pepper
in quantity is supplied, more fiavOring
are required. Those people who car
afford to spend layishly upon their tabl'
may indulge i'm choice meats that arr
not benefited by added flavOrs, but thos'
who must buy cheap meats, may, BY
skill in cooking, get almost as mucf
good of them, both in the way Of nutri
4
neighbors do of theirs.
What spices are to cake, pudding:
and pies, sweet herbs arc to meats and
savory dishes. Every housekeepeI
should have her little plot in the garden
of sage, Summer savOry, sweet mario.
ram, sweet basil, thyme and parsley,
and practice the art of blending flavors
They are to food what
fragrance is TO flowers. Accustomed tC
these innocent flavorings, those whom
she feeds will not require or enjoy the
fiery condiments that are so common
upon our tables, and that, though they
would raise blister upon our backs,
we put, without hesitation, upon the
delicate lining tissues of the stomach.
THE GUMs.-The daily precaution
(the use of the ooth-brush) for the pre-
of the teeth. and the cleanli-
ness of the mouth, will generally ensure
a healthy condition of the gums
though they are sometimes affected from
causes, which produce
and liability to bleed upon
pressure; cold, also, has similar effect
Tincture of myrrh, di-
luted with little water, is, in such
cases, an excellent purifying and
application. A few drops
Of tincture of catechu in water forms an
astringent and stimulating lotion.
FRENCH ROLLs.-Two quarts of sifted
-four, lump of lard about the size OF
an egg-one little larger of butter
stir into the flour, the same as in max
ing pastry. When well stirred, add
water, or prefersoly milk
and water add little salt, ha,f a teacup-
full of homemade yeast or three table,
spoonfuls of bakers yeast. Mix in the
evening as for bread, and let rise; ten
or fifteen minutes will suffice if the
oven is sufficiently heated. Good bread
is made in the same way with a proper
small quantity of lard and
butter.
To PRESERVE lard tor summer use il
is not necessary to salt il, it being pre-
ferable when perfectly fresh; but il
should be tried till all the water is ex.
PEELED. Cleanse your hogs bladder:
and fill them with lard warm enough tC
run easily. When cold close up the
mouths of the bladders and your lard
will keep perfectly sweet and clean a:
long as you choose to keep it. Tin i:
to keep lard in, especially
if the latter is salted, on account of the
rust.
STAINS FROM LINEN.-To restore liner
that has long been stained, rub tn,
stains on each side with wet brown
soap. Mix some starch to a thick pasts
with cold water, and spread it over tn,
soaped places; then expose the linen tt
the sun and air, and if the stains hav,
not disappeared in three or four days
rub of the mixture, and repeat the pro
cess with fresh soap and starch. After
wards dry it; wet it with cold water
and put it into the wash.
POTATo PUFFs.-Take some cold meat
either beef or mutton, veal or ham
clear it from gristle, cut it small, and
season with pepper, salt, and cu
pickles; boil and mash some potatoes
and make them into a paste with one OF
two eggs; roll it out, with dust of -four
cut it round with saucer; put some OF
your seasoned meat on one half, and
fold it over like puff; pinch or nick i,
neatly round, and fry to light brown
To REMOVE RUsT.-To remove rust
from steel, cover with sweet oil well
rubbed on. In forty-eight hours use
lime, powdered very fine,
Rub it till the rust disappears. TO pre-
vent rust, mix with fat oil varnish four.
fifths of well rectified spirits of turpen-
tine. Apply the varnish by means Of a
sponge. Articles vanished in this
will retain their brilliancy, and
never contract any spots of rust.
To CLEAN SILK.-Take a quarter of q
pound of soft soap, a teaspOOnful Of
and pint of gin; mix all well
and strain through a cloth
With a sponge or flannel spread the
mixture on each side of the silk without
erasing it; wash it in 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.
EXCELSIOR CAKE.-One cup of butter
one Of brown sugar, one Of molasses,
one of sweet milk, three of -four, four
eggs, one and one-half teaspoonfuls
cream tartar and one of soda, two
pounds of raisins chopped fine, one nut
meg. This will make two goOd-sized
lOaves, which will keep moist from fOuI
to six weeks when properly covered.
SNOWFALL CAKE.-A cupful of butter
and two cupfuls Of flour, the whites OF
three eggs, teaspOOnful of cream OF
tartar, and half teaspoOnful of soda
beat butter and sugar thoroughly to-
yether, add the whites of eggs thor
1ughly beaten to stiff foam, then the
four with cream of tartar sifted in, and
milk and soda last.
OAT MEAL BREAKFAST CAKEs.-Take
)ne quart Canada Oat meal, wet with
,ne quart of cold water, and pour il
INTO a baking tin SO that it will stand
n