Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1876-04-05

COOK gives the following hints about
making pastry. Every housewife win
thank us for publishing them:
Success in making pastry depends on
several things, which will name in
their order. The right sort of -four,
good shortening, proper baking. The
best recipe will fail without these essen
tials. Pastry -four is the finest and
lightest known to the trade. Good
pastry cannot be made with ordinary
cheap flour, such Is is put up In bags.
The shortening should in all cases be
only pure leaf lard and sweet butter.
Grease from pork, beef drippings, etc.,
is only a cheap device to cheat the
stomach. Since the shortening Is to be
eaten, it is only common sense to get
the best. The heat required Is about
240 deg, or just so the hand can be held
in about a minute. The process is as
follows: To pint of flour, measured,
take half pint Of shortening, lard and
butter in equal parts, turn the -four on
a board, put the shortening in the middle
and chop it up with knife till It Is
about the size of walnuts; put all back
in bowl or small pan, and put just
water, ice cold, enough to make stiff
douglas little water as you can use.
Put smother cupful of -four on the
pastry board, turn the paste into it,
flour the rolling pin, and roll 1t out flat.
always on the Toured board; turn all
the corners over toward the center, like
an envelope, and roll again; repeat this
process half dozen times, and then lay
it one side for an hour or tw0-Out-
doors if it is freezing weather; in the
ice box if it is warm; when ready to
use it roll it out once or twice and make
up.
Puff paste as generally made is very
greasy and indigestible. The sample
sent may be eaten by any one with inn |
punity, and has the additional advan- |
tage of not costing much. Puff paste is
made as the first receipt given, only it |
has rather more shortening, and has no |
more water in it than will unite the
flour and shortening. l am man of
great strength, weighing l65 pounds,
but it requires my whole force, when |
the paste is cold, to roll it out. You |
can see whether it is good or not. Tarts
so made cannot be cut with knife |
when fresh; they go into fakes at the
touch. They are about one-third Of an
inch thick before baking, possibly one
half an inch, and they rise more than |
i
roll pastry in any direction, from you,
matters not, but you must have pastry
flour, ice water, and very little Of it,
and strength, if you would succeed.
SAVE THE Best FOwLs.-It Is the
worst policy to kill all the best and
handsomest fowls and save only the
mean and scraggy ones to breed from.
This is precisely the way to run out
your stock; for like tends to breed like,
and the result is that by continually
taking away the best birds, and using
the eggs of the poorest, your flock will
grow poorer and poorer every succeed
ing year. Nothing Is lost by little
self-denial to start with. The extra
pound or two Of poultry flesh that you
leave on its legs, instead Of sending it to
the market, is as good seed, and will
bring forth tenfold and twentyfold in
your future breeds. Save your best
stock for breeding.-N. Z. Homestead. l.
A LONDON journal remarks; "When
fruit does harm, it is because it is eaten
at improper times, in improper quanti-
ties, or before it is ripened and fit for
the human stomach. A distinguished
physician has said that If his patients
would make apractice of eating couple
of good oranges before breakfast, from
February till June, his practice would
be gone. The principal evil is that we
do not eat enough of fruit; that we in
jure its finer qualities with sugar; that
we drown them with cream. We need
the medicinal action of the pure fruit
acids in our system, and their cooling,
corrective influence"
FRICAssEE OF COLD BEEF.-Cut away
ali skin, gristle and fat. Cut the meat
in thin, small slices. Have ready a
sauce made of stock thickened with
butter rolled In flour, seasoned with
shred parsley and young onions, pepper
and salt. Strain the sauce when 1t is
well favored, and just heat the meat in
it, soaking by the side of the fire; add
a glass of red wine, the yOlk of an egg ,
well beaten, and the juice of lemon.
Stir for few minutes, but do not let it ,
boil, or, like all rewarmed things, it ,
will harden. T |.
KIDNEYS WITH HMACCARONI.-CO two
ounces of maecarOni broken into con- !
venient pieces, in boiling water; skin
two or three mutton kidneys, remove
the fat, and cut them into thin slices;
season with salt, cayenne, and finely
minced herbs; fry them on both sides
in butter; then stew them in half a pint
Df gravy, well favored with fresh or
canned tomatoes; dish with layer of !
the maccarOni over them, the gravy :
poured over; add pepper, salt, and some
grated cheese; brown with salamander.
4
An ENGLISH STEW OF COLD RoAsr .
BEEF. : Cut the meat in small and |
rather thin slices, season them highly
With salt and pepper, and dip each
lightly in bread-crumbs mOistened In
gravy or melted butter. Dress them .
neatly on a dish, and lay over them a :
hin layer of cut pickles, and moisten =
he whole with glassful Of pickle
Iinegar and the preserved gravy of the q
-Oast beef; heat in Dutch oven, and L
yarnish with fried sippets or potato J
)alls. s
ROAsT TURKEY.-Pluck, singe, draw,
wipe thoroughly, and truss fine turkey,
ituff it, pack it up in some thin slices of .
at bacon, and over that a sheet of
,utered paper, roast before a clear fire, .
FASTING frequently with butter. A
quarter of an hour before it is done re- a
move the paper, and slices of bacon. :,
sprinkle with salt just before serving.
iarnish with pork sausages, and serve U
With tureen Of gravy. Time of reast-
ng two to three hours, according to "
ize. . .-....t n
DATE PUDDING SAUCE.--Stone one I,
lint good dates, cover with water, and .
tew three-fourth of an hour, or until p
he dates are perfectly soft; then rub y
Trough a colander and add to taste,
raspberry, plum, prune, or
pple juice, or whatever agreeable tart N
'ou may have; thin enough so that it 7,
will require level spoonful of wheat n n
neal to thicken it to suit you. Boil five h
minutes and serve warm. >,
TOMATO SAUCE.-Melta piece of butter
he size Of an egg, and mix it well with p
dessertspoonful Of flour; add the con- n
ents of a can Of tomatoes, mix well, 7,
tno,, -, md oaIS 20 <oo / y