Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1877-12-12
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How TO Cook CHoPs.-In one of hel
recent letters to plain cooks Miss CorsOn
insists on their cutting the vegetable:
Tor the soup prettily. May she continue
TO impress upon them that the attrac-
tiveness of any dish does not depend
altogether upon its flavor. However
careful a cook may be about the appear.
ance of other things, she is apt TO throw
the responsibility of the chop on the
butcher. Chops should always be
trimmed and shaped before cooking
and having symmetry in themselves
should be symmetrically served i'm over
tapping lines, whether garnished or dn
ndtureI. In broilIng mutton or lamt
chops, they should be first rubbed with
butter, salt and pepper on both sides
and put on the gridirOn over sharp
fire. it is question among cooks
whether they should be turned more
than once, and it remains subject to
everybody's experience. It may be as
well To repeat here that if the skin of a
mutton chop be removed, the strong
flavor, so disagreeable to many, will
disappear. To fry chops, or rather
sduter them-a proper distinction, mas
much as frying signifies immersing in
hot lard. and TO sduter to cook in just
enough butter to prevent burning (fat
may be used instead of butter). And
while suggesting this, il may be men,
toned that drippIngs can be clarified for
this purpose by putting them on the fire
and dropping into the liquid a slice OF
bread 10 absorb the particles; afterward
strain the liquid. For the chops the
butter or fat should be hot, and when
turning brown over brisk fire the
chops should be put in after being
rubbed with butter, or oil, if preferred,
AS for broiling. To bread chops, they
should be dipped first in beaten eggs
and rolled in bread crumbs. After
taking out of the pan, properly sGute,
pour into the butter half teacup of
broth, into which has been stirred a tea
spoonful of parsley. A few general
directions for chops apply equally to
mutton, lamb, pork and veal chops,
which may be served, however, I'm
countless fashions, and we cannot dwell
too often on the importance of varying
in every way dishes that are used so
often on the American table. In sup
port of this the following recipe is
given: Take two carrots and two tur-
nips, slice and stew until perfectly
tender; into a cup of broth put two
tablespoons of green peas or beans ;
when heated through, add the carrots
and turnips, and having the chops saute
until nearly done, put in with the vege-
tables and boil five minutes. Arrange
the chops in position aud use the vegeta-
bles as a garnish.
CLEANSING FEATHER BEDs.-Should
you wish to wash the ticks, don't empty
the feathers in barrel and let them fy
about the room. Take a sheet, double
it and sew up to within a few inches of
one side; rip the tick the same length.
sew the openings together, and empty
the feathers into the sheet. Carefully
6aste both openings, and, when the tick
is washed and dried, return the feathers
in the same manner. Feathers can be
nicely cleansed by washing as you
would clothes, wringing dry and put
ting in sacks In the sun or BY the
fire where they will dry quick.-Ohio
Farmer.
HoMINY OR HULLED CoRN.-In these
days when potatoes are scarce, this is
one of the many substitutes, and a
nutritious and healthful dish. One form
is corn soup. At night take out what
will be eaten at breakfast, set out OF
doors to freeze hard. In the morning
take the same ingredients as for an
oyster stew, milk and cream, or water
and butter, salt, pepper, and crackers,
or Hour to thicken a little. Put these
and the frozen corn all on the stove
together. Cook five minutes after il
bOils.
SALT on STEAK.-lt j. much better to
brOil or fry the steak without sailing.
adding the salt after the meat is on the
platter. as the salt draws the Juice out
of the meat if put on before it is cooked,
thereby making it dry and indigestible
In cooking steak the object is to keep in
the juice as much as possible, hence the
meat should be scared over as quickly
as possible on both sides, and frequently
turned while cooking over very hot
fire.
WHITENING THE SKIN.-A mixture of
lemon juice and powdered borax is "A
line whitener of the skin, but should be
used only in warm weather. This i,
admirable suited TO those ladies whose
general health is not good, and who
nave, consequently, blush hands, ia
which the blue veins show too strongly.
GERMAN PICKLEs.-Wash the pickles
thoroughly, and dry well with a coarse
towel; put in stone jar, and strew
salt thickly over them; leave in this for
one day, then add mustard seed cloves.
bay leaves, whole allspice, and enough
water to cover the pickles, put board
over them, and heavy stone to press
them down.
BOILED ICISG.-Three cups powdered
sugar, one cup of water; whites of three
eggs; one teaspOonful citric acid; boil
the sugar and acid to thick syrup, stir
boiling hot into the frothed whites of
the eggs; add the acid and spread.
SPONGE CAKE.-One cup of powdered
sugar. three eggs, One-half teaspOonful
OF cream tartar, one fourth teaspoonful
of soda, one teacup of flour; flavor with
lemon; one-half of the juice, one-half
of the rind.
Andrew jackson and the Fop.
When Andrew Jackson was a young
man attending court at Rogersville,
Tenn, he lived at hotel famous for its
good<cheer. One day, as he set on the
piazza. youth came riding along dress
ed in the pink of fashion, his eyes fixed
on vacancy, replying not to the salutes
which it was the custom of the times
for strangers to give each other. At a
glance Jackson saw the fop, and deter
mined to play the part Of Boniface.
He welcomed the silent stranger with
distinguished politeness, and the COM
pany about the fire made room for him.
But the autOmaton was not be won to
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