Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-10-12
DOMESTIC.


hours; coYer closely with grape or cab
bage leaves; should they be clear and
tender then, take them out and throw
into cold water; if not, let them boil
longer; change this water morning and
night until all taste of the alum is ex-
tracted; then make thin syrup of two
pounds of sugar TO one of fruit; boil 1t
little and pour it hot oyer the rinds,
and let them stand three days; then
boil the sweetmeats until they are trans
parent and the syrup Is quite thick; in
the meantime have some white ginger
soaked until it is soft enough to be
scraped and sliced thln; boil 1t first in
cold water, then In the syrup, together
with lemon peel and mace to your taste;
tie the ginger in a muslin bag to prevent
Its coIoring the syrup; it is well to put
III the grape leaYes In layers during the
process of scalding, then q layer of
rind; keep kettle closely covered; do
not use the juice of the lemons.
To CLARITY UGAR,-Taks the finest
kind, break it into large Jumps and put
it INTO q preserving-pan. If for syrup,
add pint of cold water to each pound !;
if for candylug, couple of wineglassfuls
to the pound will be sufficient Beat
the white of an egg, add 1t to the wa
ter, mix 1t we'll, and pour it over the
sugar; one egg is enough for twelve
pounds of sugar, If it is fine, or two if it
Is coarse. When the sugar Is nearly
melted stir it well and put it over a
gentle fire; do not stir it after the SCUM
Lat 81 lDn,
then take it off the fire, let 1t stand
minute or two, then take the scum care
fully off; put the pan again on the fire,
and when the syrup begins to boil throw
In a little cold water, which should be
kept back for the purpose; boil till the
scum rises, draw 1t of the fire, and skim
it as before; repeat this till quite clear;
it is then fit for use. 1t Is by long boil
ing that the different degrees are
acquired which the confectioner requires.
FoTAToEs SEVEN WAYs.-Sunday,
peel, steam, mash, add milk, butter and
salt, and then beat like cake batter, the
longer the better, till they are nice and
light; keep hot. The steaming and
beating will be found great improve
ment Monday, baked potatoes in their
Jackets, Tuesday, peel and bake with
roast beef. Wednesday, fried raw pota-
toes. Thursday, peel, steam and serve
whole. Friday, potatoes la pancake,
peel, cut IL thln slices lengthwise, sprin-
kle with pepper and salt, and fry in but
ter, turning like griddle cakes. Satur-
day, potatoes boiled in their jackets.
And so on through as many days more
In as many different ways, ad hbltum.
WoRK-BAsKETs can be ornamented in
many pretty ways. Choose an open
work basket of some fanciful design; in
The bottom paste with muciage lining
of silk, or velvet, or satin, on which is
painted or embroidered q spray of flow
ers. Around the edge of this lining in
the bottom of the basket put row of
plated ribbon, and another at the top
also. 1t Is not necessary to line the
sides, though this is a matter of choice.
These baskets make pretty gifts.
BLoTTERs that are useful and are sug-
gest1ve of pleasant thoughts are made
Of pieces of blotting-paper, the width of
good-sized envelope and twice the
length. Cut several of these say three
or four-tle them together at one end
with bow Of narrow ribbon; on the
outside paint pretty little outline pic
ture, If you cannot find one picture
that ls suitable for this on account of
its length, put dividing line OF black
through the centre of the cover, and put
a small picture on each side of it.
AN elegant screen is made by using
an ebony frame which forms one square
on this, in oil colors, outline hill and
a tree. Use as dark shades as you can,
and make them effective; brighten with
yellow light, using Naples yellow. A
design for the suggested landscape can
be found in some book of wood cuts,
and with little work can be made very
brilliant. Squeeze the paint from the
tubes on bIottlng-paper, which will alb
sorb the OF, and so prevent its spread
ing.
CARROT SALAD.-Select very tender
French carrots and cook them in fast
boiling water till tender; cut into very
thin slices, put them into glass salad
bowl and sprinkle with sifted loaf sugar;
add the juice of large, fresh lemon and
a wineglassful of olive OIL By way of
ParDish, place round the margin of the
dish an onion cut in exceedingly thin
slices and small punches of any fresh,
green salad leaves.
WASHING WooLEN SHAwLs, RUGS, ETC. |
Put half an ox-gall into two gallons
of water, warm but not hot; wash the |
shawl in it with soap and water. Have !
another tub ready with tepid water and |
the other half of the ox-gall; rinse the |
shawl In it well, shake it out, open it
vide and let it hang to dry in a het
Oom, but not in the sun. Carpet rugs
washed thus look as fresh as new,
5cou red with soft brush.
ELDERBERRY WINE.-Take four quarts |
of berries and boil ten minutes in three |
quarts of water; stir during the time; |
hen strain off the liquor and add four
pounds of sugar, after which boil ten |
Place in q jar, and when suf-
cool place two slices of toasted |
bread spread with yeast on the liquor. |
This should be left standing in warm
place until it is done fermenting, after |
which bottle it, and it is fit for use.
TOMATO SALAD.-Take the skin, juice |
ard seeds from nice, fresh tomatoes,
chop what remains with celery, and add |
a dressing made of two hard boiled eggs,
rubbed fine and smooth, one saltspoon |
OF English mustard, the yolk of one raw |
egg beaten into the other. Add very |
best salad oil, poured in by very small |