Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-06-15
DOMESTIC.


persons; boil it, allowing quarter of
an hour for each pound, and when the
flesh will separate easily from the bone
| drain it, remove the skin, and put it in-
to stew pan, with quarter of n pound
of butter, u little chopped shalot and
parsley, pepper and salt to taste, and
quarter of teaspoonful of grated nut
meg, (if the flavor is liked, if not omit
it); shake the stew pan gently till the
butter is melted, but not until it Is oily;
then, as the ingredients mix well togeth-
er, add the lemon Juice and serve very
hot; very small, round potatoes, now
that new ones are unobtainable, can be
procured by cutting them with the veg
table scoop out of larger ones; should
be served with the fish; little parsley,
minced very fine and sprinkled over
them is an improvement.
CE1HRY SouP.-This soup can be made
with or without stock, but it is better
with it. If made with stock, take nine
heads of celery and out them up into
small pieces; have ready two quarts of
boiling water, into which throw the cell
cry, teaspoonful of salt, one lump of
sugar, and little nutmeg; let it boil
until the celery is perfectly tender; then
pass it through sieve add three-quar-
ters of pint of stock, and let it simmer
for half an hour; to make it richer add
half pint of cream and good milk; let
it come to n boiling point, and serve I'M
mediately with fried bread. The best
stock for such white soup is made 10y
| l. L. ,Nf, flta
is all in shreds, adding lemon peel and
straining it for use.
BROWN GRAVY. Take two pounds of
shin of beef, one-quarter pound OF lean
ham, one onion, two pints of water, salt
and whole pepper to taste, one blade of
mace, pinch of savory herbs, half of II
large carrot, and half head of celery,
cut the beef and ham into small pieces,
and slice the vegetables; have a jar which
would hold two pints of water and ar
range therein the ham, meat, vegetables
and seasoning alternately, filling up with
two pints of water; close the jar tightly,
so that no steam can escape; place 1t III
the oven to remain SIX or eight hours.
AT the expiration of that time strain the
gravy, and when cold remove every par
ticle of fat; it may be favored with VINE,
catsup, or any sauce preferred.
A VERY Coop APPLE PrE.-Take u
large cotfeecupful of light bread dough,
work In it piece of butter the size of
an egg, fill deep dish with apples sliced
thin, put little water on them, roll out
the crust just to cover the dish, and bake
until the apples are perfectly soft then
with knife lift the crust of, lay it up
side down ON a plate little larger than
the crust; mash the apples with the back
of a spoon III the dish they were baked
III, put piece of butter i'll them rs large
as nutmg, sugar to your taste, stir
well together, spread them on the crust,
CRATE nutmeg over the top, and you have
a nice pie. Better If eaten with cream.
LIGHT TEA BISCUIT. Two quarts of
sifted flour, one pint of sweet milk, Ill
which melt one quarter of a pound of
sweet butter, one teaspoOnful of salt i'll
the milk, one teacup of fresh yeast.
well shaken diligently with fork Let
the milk, etc., be just blood warm, no
more; then knead 'as bread. Cut it
across, through with knife. Let it
rise six or seven hours, as itmay require
Take from the pan, knead it well, cut in
small cakes, and put to rise In "a pan an
hour before baking This recipe, with
additional sugar and suitable spices,
makes excellent family doughnuts.
BOILED FRosTISG. little cream
of tartar is mixed with the sugar the
| frosting will harden at once. Make the
frosting as follows: Boil two and one
half cups of sugar with two-thirds of a
cup of water until it will hang i'll strings
from the spoon, add the whites of three
eggs beaten to froth, stir it until it Is
quite smooth and add the juice of one
lemon. This will make enough to put
between the layers of good sized cake
and frost the top and sides. One cup
of sugar and one egg Is enough for the
top sides of good sized cake.
A NICE SUPPER. good supper is
made of bacon and potatoes in this way.
Thin slices of bacon are fried to delicate
brown and set away in plate in the
oven. Cold boiled potatoes are cut i'll
slices and fried crisp in the fat thin
| slices of onions are added five minutes
before they are done. Serve these with
tart apples stewed until soft but not
broken; put these in a pan; put in
water and sugar to make syrup and
put them In the oven to brown.
STEwED CARROTS. .-Scrape the carrots
and cut them in half; Then cut them up
into small strips about an inch in length,
place them In stew pan, with salt and
enough water to cover them, and let
them simmer till quite tender; then
draiu them, replace them III the pan,
with two ounces of butter, dredge them
well with flour, add enough water to
moisten thoroughly, (some persons pre-
fer stock, let them come to the boil
and serve very hot.
MINCE PIES. The best of mince meat
is made as follows -Four pounds of roand
of beef; two pounds of suet; eight pounds
of apples; four pounds of sugar; two
pounds of raisins; two ounces of CHINA
mon; one of allspice; one nutmeg; two
quarts of boiled cider; one pint of brandy;
half pint of molasses; half cup of
salt. Chop and mix all fine and put
down in a jar to ripen.
NEW TowELs.-When new towels are
to be washed first, overcast the fringed
edge, shake the fringe out well before
they are hung up to dry, or the fringe
may be whipped out over the back of
chair. This is better than combing and
Iooc not xpoor o,1k tbo