Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1876-01-28
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| Ham AND EoGs.-To make a dish of ham and
eggs as good as possible, cut the ham nearly half
an inch thick, boil it iu plenty of water till bare.
ly cooked through, pour off the water and put
the frying pan in place just hot enough to
brown the fat part of the ham slightly, bu: not
hot enough TO make smoke or to brown the lean
meat much. When this is finished, remove tbs
frying pan from the fire, take up the ham, pour
sn the fat into a cup, and wipe the pan till il
shines like mirror, without a single speck to
mar the polish. Then put in spoonful of the
clear part of the fat, break in the eggs, and set
the pan TO cook slowly as possible for four or
five minutes, taking them up as soon as they
can be lifted out. Place them around the ham,
and do not pour any fat on the DISH Eat with
mashed potatoes.
/ VENTILATION FOR CUPBoARDs.-In the con-
struction of old houses, and in too many in
stances new ones also, great defect ia to be
! found in the absence Of any mode of ventilation
| for the cupboards. This omission is a serious
| one in all cases, but especially in those which
| are devoted TO the reception Uf food or of dirty
linen. In such these closets, with their
contents, become Laboratories for the mannfae-
| escapes into the living rooms and makes itseT
uDpleasantly apparent. The remedy for this
not difficult few perforations in the docs
will be found serviccable; but if found pract
cable the wall of the cupboard should also
perforated, so that thorough draft could
obtained.
OATMEAL PIE CRCsT.-Scad two parts of o.
meal with Que part of hot water Roll TIL
1t bakes very quickly, so that fruit which
quires much cooking must be cooked before a,
ding the pie. This remark, however, applii
only to pies which are baked with an upp,
crust. Oatmeal pie-erust is very tender, an
possesses all the desirable qualities of short pii
crust with no deleterious properties.
RICE.-To boil rice as in India proceed as 70
lows: Into saucepan Of two quarts of waite
when boiling, throw tablespoonful o salt al
then put in one pint of rice, previously we
washed in cold water. Let it boil twenty mi
utes, throw into a colaDder, drain, and put ba
into the saucepan, which should stand near
fire for several minutes.-Gsrn1Gntosas II
graph
How TO CLEAN BUTTER TUBs.-A corrrspe
dent asked the New York Times how to 10
Dughly cleanse butter tubs. to which It repTi:
I'VE have consulted with the we-known j.
Of Liberty street. She gives the following dir
lions: Fill your tubs with boiling water, n
throw in four ounces OF American potash,d
let stand for twelve hours, being careful rto
ouch the potash with your fingers. Ar
throwing out the potash water scrub well b
lot suds, rinse, and let the tubs stand fn
While in the sum An old butter dealer o
tates that rancid butter tubs may be sweettj
~ filling them loosely with cean timothyy
md pouring over it enough scalding wateD
thoroughly clean the tun, keeping it IigE
overed long enough to retain the steam Ia
convenient and cheap method for da
men,"
SOME one, doubtless noE knowing lust VII
D get at, asserts that tuFnipS, cut as cab bar,
nd put down in the same way. as for saue-
raut, are just as good, and so on. We should
~, let anyone who wishes only his labor fer
is pain, try it. Turnips are wholesome boiled
any way, mashed or in soups or stews while
ibbage is not, and this is the best way to dis
Dse of them.