Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1881-09-28
DOMESTIC.


How LONDON gilt-edeed butter is made
in Dorset diaries the milk stands for
twenty-four or thirty-six hours, according
to the season of the year, and IN some
cases Is skinned q second time after nav-
ing stood q second period ; the cream Is
considered ready for chuning immeoiate
" after IT is SKINNED, and during not
weather Is commonly churned every DAY,
while IN cold weather the chrrnipg
is done only on alternate days. 10
this practice to churning the cream while
it Is quite sweet and fresh il OWING In
great measure the reputation which Dorset
butter has long possessed, the practice. In
deed presupposes the strictest cleanliness
with respect to mIlk-pans and other YES
sells used in the dairy, for without TINS
primary condition the daily churning
would be practically valueless. Inc oid,
fashioned barrel churn with improved
beaters is commonly used IN Dorset dalr-
les. and after the butter is taken out OF
the churn the greatest care Is taken 10
wash out all the traces Of buttermilk, 50 as
to avoid the hght-colored streaks that COM
monty appear in Il-made butter. The
coldest water that can be obtained is used
for this purpose, and the butter Is repeat
edly turned and pressed on q slab Of wood.
A dairyman whose hand is naturally cold
always succeeds best in butter making, all
other things being equal.
MAcARoNI WITH TOMATO SAUoE--Throw
one pound of macaroni into q saucepan OF
boiling water and salt-the water must be
Iuite boiling. When sufficiently cooked
n Italy 1t is liked firm and far less boiled
than ia England-strain of all the water,
put it into q saucepan with three ounces
of butter, three ounces Of grated Parlne-
san cheese and the tomato sauce. Keep 1t
on the fire until the macaroni acquires
fine color from the tomatoes, Tut care must
be taken not to keep it too long on the fire,
Ieat it become soft and pasty. The to-
matoes are prepared for the sauce as fol-
lows: Take ripe tomatoes. wash, dry and
cut them into saucepan without any wa
ter, with salt, pepper, few cloves, little
onion and celery, and boil till sufficiently
lone pass through sieve and pour into
the saucepan of macaroni, as above.
ZAMPINo.-Of all the dishes into whose
string beans enter. the one
most lauded by travelled epicures Is the
zamplno of Modena. 1t is made from
what is called the ''band' of young pig
he foot and leg are slightly corned, the
bone being removed Us far as the foot
which remains attached to the leg; high
" seasoned forcemeat replaces the bone;
The zampino is rolled in long cloth tied
at the ends and set over the fire,
covered with cold water /; as the water
boils the heat is reduced until il only SIM
mers, and this gentle cooking is continued
for two hours; the pot is then removed
from the fire and the zampino allowed to
stand for twenty minutes in the broth in
which it was boiled, while some string
beans are boiled to serve with it.
DRYING APPLEs.-Apples sliced may be
iried very fast under suitable kitchen
stove by taking up the ashes clean every
Have three extra wide boards
If suitable length to fit under the stove,
nail strips Of lath around them to keep
he fruit on raise the hack end to get all
he heat you can. When the fruit gets
hot, take the board out and stir the fruit
well and lei cool while another board of
fruit is heating; change often. A rack
made OF laths and hung over the stove
'hould also be used to save the heat The
quicker apples are dried after being cut
the winter they look.
A or Lon
wo short beans. Split the pods, scrspe
,ut the seed and don't lose single one
for they possess the finest flavor. Cut the
pods into fine bits put them with the seed
INTO bottle containing quarter of pint
# deodorized spirits. Cork the bottle
lightly and set it in warm place. Shake
,ften and at the end of two DAYS put in
quarter of a pint Of pure soft water. Set
way and in the course Of three or four
weeks the extract will be fit to use. Keep
lightly corked, and it will never spoil.
EXTRACT OF LEAoN.-To half an ounce
# the very best oil Of lemon, put pint of
|eoderized spirits or white whiskey. Shake
he two together until the oil is well cut
hen add the thin yellow peel of three
aesh lemons. Cork tightly and let stand
or two weeks Get sheet or two of FL
ering paper from The druggist, sprinkle it
With little magnesia and iii it into large
nouthed bottle. Filter the liquid through
his paper, wrap the bottle in thick paper
nd keep it closely corked, and the extract
will not grow rancid and spoil.
TARRAGoN VINEGAR.-Cover bunch Of
fresh herb and with pint of hot vine
let stand for twenty-four hours and
ion another pint Of vinegar on the
caves. Let 1t stand two days then add
Ito first pint. Continue to add fresh
7inegar little at time letting if stand
onger each time till the strength is extract
d. 1t is much better than plain vinegar
or making salad dressings If preferred
he herb may be dried and little vinegar
repaired at a time when it is needed.
CELERY SALT.-Sift four ounces of finely !
,owdered celery seed with an equal guam
ity of fine salt. Put into bottles, cork
lightly and use for seasoning soups, salads,
md warmed up meats. Economical
louse-wlves save all of the roots, stalk, |
caves and trimmings of fresh celery, dry |
hem in slow heat then put away
a tight boxes to be used for seasoning
cups.
PANS for bread should be creased very |
ghtly, either with butter or LARD /; Tor
ye, Indian or graham. they must be greas-
d more thoroughly, asthe dough clings to
be pans more. Bread or anything con-
aiming much starch should be eaten slew
=. A crust of French bread eaten very
lowly at the beginning of meal often
improves the appetite of delicate persons.
MEAT PIK.-Take mashed potatoes, sea-
oned with salt, butter and milk, and line
baking dish. Lay upon it slices of cold
leat of apy kind: add salt Denner caf