Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1876-02-09

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DoAnsfIc.
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Hints ABour MKAT.-Pepper Is pre-
ventive of decay, in a degree; 1t is well,
therefore, to pepper hung joints.
markable in its effect. 1t will not only
keep the meat over which it is sprinkled
good, but will remove the taint from
already decayed flesh.
A piece of charcoal boiled in the water
with "high" meat or fowls, will render
it or them quite sweet. A piece of char
coal, or powdered charcoal, should be
kept in every larder. Ham, after being
smoked, may be kept for any length of
time packed in powdered charcoal.
Meat should be wiped with a dry
clean cloth as soon as 1t comes from the
butchers; fiy-blows, If found in it, cut
out, and in lOins the long pipe that runs
by the bone should be taken out, as it
soon taints; the kernels, also. should be
removed from beef. Never receive
bruised joints.
Meat will keep good for long time
in cold weather, and, If frozen through,
may be kept for months. Frozen meat
aiunn;nr ~ ;nto coiS watar or nIoc;no
+ before tbe fro before setting Il down
70 roast II will never he dressed
tbrougb IL tbis nrecaution is not taken
not even wben tv;ce cooked
THE Rrsr WAY To Ron. EGGs.-The
objection to the common way of boiling
ecgs is this: The white. nnder three
minutes; ran;d COOKING. becomes tough
and indioestible' while the yolk is left
soft When nroperlv cooked. eggs are
done evenly tbrourh like any food,
This result NAV he attained bv puttino
the eggs into a dish with a cover. as a
tin nail. and then pourine upon them
boiling water. two quarts or more to a
away from the stove for Is minutes.
The heat of the water cooks the eggs
slowly and evenly and sufficiently and
to a jelly-like consistency, leaving the
center or yolk harder than the white,
and the egg tastes as much richer and
nicer as fresh egg is nicer than stale
egg: and no person will want to eat
them boiled after having tried this
method. --..- ,.-
A CEMENT FOR ANY hIND OF WOOD.
fut any quantity OF hne sawdust OF lne
same wood your work Is made Win ihIo
an earthen pan, pour ooiiihR wafer OH
~, sur wen, anu Ie, II rehain week or
~ uoIi . ~ ~. soe ., gnu ~ "A ~ =, :.
~ ~ u. P, 49,
in'o Ia" .,''I, anu s41.eA nS
MS s.o n.oa -. ''Ro;on. ~ % n",n,;,u H..
Win 'f .n;. an" sI,,a - aHo & ;. I'M .s,a. fu" r,'i
" "a .,,iu suo " ~, man :, .h'o R' a.
iheo .no ~ NJ .me
n,;,a rU hi m ou, n, IN W. o,.au % ro,,r M rnrr %
1G Ii'e IA e u an.at,i,,,, d~n 'O Iii
on, "a anu S;snar~ @ .So lus ;roreno,;o u VII
'0"' ~ N'-i - .-.e .I-pNef- .fpNef-'NN'f-VV
10 oook ooDfish.-ouS n up your aSn,
1t heat very gradually, but II must not
get 700 hot' IN ABOUT an nour scrape
tne hsh very ciean anu get on all the
SKIN, then put II IN clean, cold wafer
peel your potatoes anu put them on WIN
the nsh ana plenty OF water IN season
lor tnem 10 get D0iiihg In time 10 pe
done ior oihner' tne potatoes are much
Detter ior poiiinS Win the hsh. nave
seen nsh soaked until IL was quite taste-
less. Ii should De served with drawn
outter or pork cut hne ana fried hghi
squash, or stewed pumpkin.
-- ---l
ToM,Kr chocolate Russo take one Mint
of milk. tbree-fourths of a hound of su.
Gar and one-half of a box of gelatine
nat these tooether in a dish which
nIace i'm a kettle of hoilino water. after
the oeIatine is dissolved heat fonr egos
and stir into If. cook until the mixt1re
looks clear. then cool it. Beat one Mint
of cream preyiously favored with
vanilla IN a stiff froth add the eggs and
peat again !noroughiy, iihe a dlsn Win
cake' pour III 'he mixture anu put cake
over the top'
0
~ % foh Oolhh hohE" "a SUI
s s.ilu.e loI oorAscIeW may p1 hiaue
.h .ius , oe,oN wv ioiHS - seIs,os ao inso
.ho .ho 0oi on IPpoei.e s,Js, hi n1' Wv n1sl
.no euS nun .ie niaue VI Aie
.tousn .ne 'mo anu Si'I .~is.. an, s,,
y.n1I Nay W uncoIA oV...e - W I'M
1ne hoiiow a, .he pct.onh Vi tie oottie
the neck with one hand, and strike
firmly and steadily with the other upon
the handkerchief.
~ >1 cu,
o,S; - EahAS NJ ALLio Anii. IN. W
nrJo .,'hh; .ha .i.ies may oI eaeu :.i, y
uos .nem vel! sS".tS win sol.
pIo hIs y, - oosx ~ ~ uippJH IA solu.aoi =. =.
I1a a,l an ou.Te i;S, ~ po'AsH' vi que oulce y. VI
ua, vi, sun oe.'ei, VI nan an OUNCE y,
Sun;n, , IL s;,i. s S' CuIs - Vi ma'e, na!l anu
hv warn;n1 thar, sliab,i,, onJ thon
r,bb;ng then err gentiE WITH a sof,
snonge or brusb " " '"''
UNTIL the kitchen becomes thoroughly
and Systematically organized, and is re-
garded as one of the most, if not the
most, important of household depart
ments, there can be no such thing as
habitual health in the family. Bad
the nanseons drugs evar adm;n;steroJ
To moor bumapitv and II afFords tho ra-
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