Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-10-05
DOMESTIC.

have it we'll cleaned, leaving the skin
on: out it into slices an inch and o half
thick; take pound of clean, fat, salt
pork, and out it into thin slices; do the
same with eight good sized potatoes;
take large pot, put the pork In the
bottom, and fry out oil the fat: take out
the pork, but leave the fat in the pot;
add TO it quart of water; then put i'll
layer OF fish, SO as to cover rs much
of the surface of the pot as possible !;
then layer of potatoes, then stir over
two tablespoonfuls of salt, teaspoon
full of pepper and little flour; then
the pork cut in strips then another
LAYER of fish and what potatoes there are
left, and fill up the pot with water till
it covers the whole. Put the pot over
a good fire, and let the chowder boil
twenty-five minutes then have ready
a quart of boiling milk and fourteen hard
crackers split put these IN, and let it
all boil together five minutes longer.
CHICKEN PUDDING. up ms for
fricassee and parboil, seasoning we'll
with pepper, salt and II lump OF butter,
size of an egg, to each chicken. The
fowl should be young and tender, and
divided at every ioint.-Stew slowly for
half an hour, take them out, and lay
them on q flat dish to cool; set aside the
water in which they were stewed for
your gravy. Make batter of one quart
of milk, three cups flour, three table
spoons melted butter, one-half teaspoon
soda and one spoonful cream tartar, four
eggs, we'll beaten, and little salt. Put
| a layer of chicken III the bottom of the
dish, and pour about one-half cupful of
batter over it, enough to conceal the
meat; then another layer OF chicken and
more batter, till the dish is full. The
batter must form the crust. Bake one
hour in moderate oven. Beat up an
egg and stir into the gravy which was
set aside. Thicken with two teaspoon
fuls flour, boil up and send to table in
gravy dish.
To BRoIL RICE PRoPERLY.--To every
cup of rice add one quart of water; salt
to taste. Let the water boil hard; then
throw i'll rice previously we'll washed;
when it begins to boil do not allow it to
be stirred, and boil twenty minutes, not
touching it; pour off any water remain
ing, place the saucepan on back of
range, partially covered. for a few Min
utes; when turned out into the dish for
the table, each grain will be found sep
arate. The rice should steam on back
of range until it appears dry on top,
thell shaken out into the dish, not re-
moved with the spoon.
To CURE BERF TONGUES. For doz.
en- tongues, make brine strong enough
to bear up an egg; add pnt of molas-
ses and three or four red peppers; bring
to the boiling point, skim and let cool;
pack the tongues in n large jar, and
when the brine is cold pour it over them;
put on weight to keep them under and
let it remain ten or twelve days; then
take out, drain and hang to smoke for
two or three days; dry moderately and
put away in paper sacks. When wanted
for the table, boil five or six hours, or
until tender; let cool IN the liquor III
which they were boiled; SKIN and serve
in slices as thin as a wafer.
WATERMELON SHERBET-A BENGAL
RECIPE. the melon be cut in half
and the inside of the fruit worked up
and mashed with a spoon till it assumes
the consistency of thick pulp. Intro
duce into this as much powdered white
sugar as may suit your taste and wine
glassful of fresh rose-water. Strain and
pour the contents into jug. and fill your
tumblers as often as needed, A very
agreeable summer drink.
ACID DROPS. .-You must, in the first
place, boil one pound of lump-sugar
with one cupful of water and one spoon
full of vinegar, until the sugar becomes
thick and glossy, and brittle to the touch.
Then pour it upon stone, and add to
it quarter of an ounce of tartaric acid
and two drops of essence Of lemon. At
ter we'll mixing, cut into the drop-like
form, and round them with the thumb
and finger.
LAWRENCE RIPE TOMATO PICKLE
Seven pounds ripe tomatoes, one quart
vinegar, four pounds sugar; put togeth-
er five days; then boil until tomatoes
are done; skim out the tomatoes and
then boil juice down to half the quanti-
ty, with one ounce of cinnamon and one
ounce OF allSplce.
CHICKEN PANADA.-Boil young
chicken till tender, cut off the white
meat and pound it in q mortar with a
little of the liquor in which it is boiled
until it is paste. Season it with pep
per and nutmeg; return it to the sauce
pan, add more of the liquor, and let it
boil two or three minutes.
A SEAsoNABLE SUGGEsTIoN.-Rice wa
ter, barley water, oatmeal water, with
lemon and sugar, should be ready in
every house where children are. These
drinks are surely better than cold tea,
which is often given, or doubtful milk.
However. milk is better than anything,
when it is sweet and pure.
APPLE TARTs. s.-Stew and strain tart
apples add cinnamon, rose water, boiled
cider and sugar to taste; lay this in the
| above paste; squeeze thereon grunge
Juice. Raspberry, currant and plum rt'
may be made of preserves. Lay bars of
paste across the top of the dish.
LAYER RCAKE.-Twotea teacupfuIs of gran
ulated sugar; one half teacupful of but
ter; one teacupful of sweet milk, three
eggs, three teacupfuls of flour; beat oil
the ingredients togeth' r, reserving n
little of the -four to add last, with tea
spoonful of soda and two of cream-of-
| II