Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-11-02
DOMESTIC.

ander and spread them on dishes to dry,
or you may sprinkle them with Indian
meal, rubbing the meal well through
the currants, and sitting them in sieve
to clear them from it; cut up two pounds
of citron in thin pieces, and when Just
ready to use the fruit strew it thickly
with flour; CRATE four nutmegs and mix
them with a tablespoonful of ground
mace, two tablespoonfuls of ground cin-
namon, and small half teaspoonful OF
ground cloves; sift these spices and mix
well together IN q cup; mix together
two large wine glasses of wine, one of
brandy and one of rose water: cream
together one pound of powdered sugar
and fifteen ounces of best butter; beat
twelve eggs until perfectly smooth and
creamed butter and sugar, together with
pound of -four which you have sifted
IN basin; then add by degrees the
fruit, spice and liquor, and stir the
whole very hard at the last; line your
pans with well-greased paper, and bake
In moderate oven for six hours at least;
ice 1t the next morning, first dredging
-four over the outside, and then wiping
with IA towel; almond icing is very nice
for this cake.
FRIED CHIoKEN.-First,b be sure and
get a young chicken; clean nicely inside
and out; instead of cutting it into small
pieces, cut it in only two, down the CEN
tre of the back; tiatten it out. break the
breast bone with rolling pin, wash it
off quickly with cold water and wipe
dry with clean towel; do not let it re-
main In the water. Have ready pan
with about two ounces of butter which
has been Drowned; put in the chicken
and dip the butter over it; turn it every
five minutes and baste with the brown
butter between the turning; when half
done salt and pepper to taste; make a
gravy of milk or cream; take q table
spoonful of -four stirred smooth for
thickening the gravy.
SALT pork for boiling should have lean
streaks running through it. From such
piece cut two pounds or more, accord
ing to size of family, scrape the rind
well, wash clean, then put it to boil in
cold soft water; boil one hour, then
change the water, filling up with boiling
water from tea kettle; boil another hour,
then take 1t from the water, lay 1t on
tin and set Ia a well-heated oven to bake
half an hour. Incline the tin, letting
the pork rest in the upper part, so that
the grease, as it fries out, may drip
away from the meat Turn the pork
from side to side that it may crust nicely.
Turn the grease from the tin as it fills
up, so the pork will not rest in it when
baking. Serve hot and see if the men
| like it.
RAGoUT OF TURKEY-Cut the cold
turkey that is left over from roast or
boil into bits an inch long; put in a
sauce pan the gravy left from the roast,
adding a little water If the quantity be
small; and tablespoonful of butter, a
teaspoonful of pungent sauce, half
teaspoonful of cloves, little grated
nutmeg. and little salt; when it boils
up put in the meat; stew very gently
for ten inmates, and then stir In table
spoonful of cranberry or eurrant jelly, q
teaspoonful of Drowned -four, wet in a
little cold water. and wineglassful of
sherry or Madeira; boil up once, and
serve In a covered dish, Aragout with
out spice, Jelly, or wine is generally
preferred.
CREAM PUFFs.-One-half pound but.
ter, three-quarters pound flour, eight
eggs. one pint of water. Stir the butter
with the water, which should be warm;
place upon the stove and bring to
boil; add the flour and boil one minute,
stirring constantly; take from the fire
and let cool. Beat the eggs very light
and add to the cooled paste, first the
yoIks and then the whites. Drop in
large spoonfuls upon buttered paper,
though they are nicer shaped baked in
mufin-rings placed In a dripplng-pan.
They must be placed far enough apart
so as not to run into each other When
cold, cut out the center with a sharp
knife, aud fill them with thin-boiled
custard, Season with lemon or vanilla.
BAKED HAM.-Make thick paste OF
-four and water (not boiled), and cover
| the entire ham with it, bone and all; put
in pan, on o spider or two muffin rings,
or anything that will keep it an inch
from the bottom, and bake in hot oven;
If small ham, fifteen minutes for each
pound; II large, twenty minutes; the
oven should be hot when put IN. The
paste forms hard crust around the
ham, and the skin comes off with it.
Try this, and you will never cook ham
in any other way.
CREAM RICE PUDDING Wash four
ounces OF rice, (cost 3 cents,) through
two waters, put it into O baking dish
with three ounces OF sugar, and tea,
spoonful of favoring (cost 8 cents, pour
In one quart and pint of milk, (cost II
cents, and put it into moderate oven
to bake an hour and half, or until it is
of creamy consistency. This pudding
is very delicate and wholesome, and
costs Is cents.
To RESTORE THE HAIR AFTER ILLNESS
Equal parts of best brandy and strong
black tea, shaken well together and
rubbed well into the roots of the hair
once daily, will usually restore the hair
after long illness. Be careful not to
scratch or irritate the scalp with rough
combing and brushing. The mixture
should be made at least once IN three
days, even in cool weather.
Coal TAR from gas works mixed to
the consistency of mortar with finely
sifted coal ashes or road dust, is recon-
mended for leaks in cutters or valleys
or around chimneys. 1t is also thought
that it may be equally useful over an
imperfect loof previously laid with felt