Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1876-09-06

phosphorus and the boiling water in
large mortar, and when the phosphorus
has melted, add the flour by portions,
constantly stirring with wooden
pestle. When the mixture is nearly
cold, add the tallow melted at very
low heat, the oil, and lastly the molas-
ses. Stir well until the mass Is quite
cold, allow it to rest for twenty-four
hours, and pour into convenient bottles
or air-tight pots.
To Cook SQUAsH.-Summer squashes,
if very young, may be boiled whole-if
not, they should be pared, quartered
and the seeds taken out. When boiled
very tender, take them up, put them in
a strong cloth and press out all the
water-mash them, salt and butter them
to taste. The neck part of the winter
squash is the best. Cut it in narrow
strips, take off the rind, and boil the
squash in salt and water until tender
then drain off the water and let the
squash steam over moderate fire for 10
or IL minutes. 1t is good not mashed.
If mashed, add little butter
THOSE anxious to get rid of freckles
can make compound which commonly
removes them if they will crate horse
radish fine, let it stand few hours in
buttermilk, and strain it and use it to
wash night and morning. Or squeeze
the Juice of lemon in a goblet of
water and use i'm the same way. The
regime should be attended to, and should
be of such nature that the bowels and
kidneys will do their duty. Daily bath
ing with much friction should not be
neglected, and the Turkish bath taken
occasionally, if it is convenient.
CURE OF CROUP.-A lady writer of
professed experience gives the follow
ing advice to mothers whose children
have the croup:-
First get piece of chamois skin,
make 4 little bib, cut out the neck and
sew on tapes to tie it on; then melt
together some tallow and pine tar; rub
some of this in the chamOis and let the
child wear it all the time. My baby
had the Group whenever she took cold,
and since put on the chamOis have
had no more trouble. Renew with tar
occasionally.
CURRANT JELLY.-Proportions one
pound of sugar to each pint of juice.
squeeze tne currahts anu poii the JuIoe
twenty mlnutesi then aud the sugar,
which should be heating while the juice
boils. Stir well together until the sugar
is all dissolved, which will probably be
as soon as boiling begins again, and
your leily Will theh pe dohe. Inc coior
is brighter and the flavor much finer
than in the old-fashiOned way of boiling
has been we'll tested.
ORNAMENTAL DUMPLrNGs.-Twoc cup
fuls of sour milk. one of cream, a tea
spoonful of soda dissolved i'm the milk,
turn into your flour and mix the same
as for biscuit: take the cores out of some
nice pippin or greening apples, fill the
cavity with nutmeg and sugar, or mar
malade if YOU have it; roll out the
dough: have some nice knitted cloths
ready. wrap the dumplings up in them;
~ ursm s..a errem na Sanr ond a a baIf. car with
80 Sa,,on oi'o A '' .
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KING Cause.-The following is from
cook book over two hundred years
old: s'Take pound of flour, three
quarters of a pound of butter, half a
pound of sugar, and half pound of
currants well cleansed; rub your butter
well into your flour, and put in as many
yolks of eggs as will 1.-the them, then
in as much mace as will giye them a
taste. SO make them nm i'm little round
cakes and butter the naper Won Law
Them ON
-=
NEW RICE PUDDING.-Mix four large
teaspOonfuls of rice flour with half a
pint cold milk, and stir it into quart
of boiling milk until it boils again;
then remove, stir in butter the size OF
and add four eggs well beaten, two
thirds cup of white sugar, grated nut
meg, half wineglass of brandy or other
fiavoring; bake in a buttered dish
twenty minutes. To be eaten hot with
sauce.
u 1-D-~ Nj, 49,, ..,-o
an undercrust. Meanwhile, put in a
nice stewpan juice and little grated
peel OF one lemon, one cup Of sugar,
one teaspoon corn starch, yolks Of two
eggs, and small piece Of butter. Stir
this TILL 1t Dolls, then pour into the